Buying my first WSM 18.5"
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Author Topic: Buying my first WSM 18.5"  (Read 1351 times)
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Homerfeltheim
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« on: August 26, 2013, 01:04:38 pm »

Hello,
Any suggestions, tricks or tips I should know? Also I'll be making a brisket this weekend on it so how do I go about setting this thing up for charcoal and anything else that might be helpful?
Thanks




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« Reply #1 on: August 26, 2013, 02:35:00 pm »

I would fill the bottom of the smoker with charcoal and some wood chunks of your choice. Light 10-12 briquettes and put them on top of the Unlit briquetts. Put the lid on and adjust your vents until you get the temp you are looking for. Put the Brisket on an enjoy. My WSM'S run very steady once you get the temp right. I foil my water pan and do not use water.
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« Reply #2 on: August 26, 2013, 03:05:01 pm »

I would fill the bottom of the smoker with charcoal and some wood chunks of your choice. Light 10-12 briquettes and put them on top of the Unlit briquetts. Put the lid on and adjust your vents until you get the temp you are looking for. Put the Brisket on an enjoy. My WSM'S run very steady once you get the temp right. I foil my water pan and do not use water.

I do it exactly the same way.  2-4 woods chunks is all you need.
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« Reply #3 on: August 26, 2013, 05:30:53 pm »

Are wood chips ok to use? As for the water pan I was going to use beef stock and cider vinegar
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« Reply #4 on: August 26, 2013, 06:10:12 pm »

Soak your chips and distribute amongst the coals. I gave up on chips long ago, chunks provide better and longer smoke. I would leave chips for the chicken and fish, for a short lived smoke.  As for the pan, IMHO it does not make a difference in your food. The water is used as a heat sink and does nothing to help moisture. By adding flavors to the water I think you are wasting your time. I've tried them all......and I run it dry.

BTW...i'll be posting a pair of battle tested, 18.5 wsm's for sale, hopefully intending to go to a new team for a real good price. Plenty of walks in them and plenty more to go.
« Last Edit: August 26, 2013, 06:12:42 pm by AZWildcat »
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« Reply #5 on: August 26, 2013, 06:14:54 pm »

Well I plan to use hickory chunks and jack Daniels chips
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« Reply #6 on: August 26, 2013, 06:22:54 pm »

I agree with Dan, the water doesn't do much for flavor or moisture. It does help with controlling temperatures. You can use stones or ceramic plates to control the heat also. I use chunks also. They produce more smoke for longer periods of time. With big meats like brisket and pork shoulders the chunks will work better.
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« Reply #7 on: August 26, 2013, 06:44:48 pm »

So then other the hickory what other wood would you suggest using?
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« Reply #8 on: August 26, 2013, 07:56:39 pm »

Classic smokewoods for brisket are oak, mesquite and pecan. You can put sand in your water pan and cover it with foil to keep it clean for re-use. It makes a good heat sink and baffle that way.
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« Reply #9 on: August 26, 2013, 09:18:26 pm »

Pecan.....no mesquite in my opinion. But I know that its used. Don't overthink it. It will be great eating either way!
« Last Edit: August 26, 2013, 09:20:11 pm by AZWildcat »
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2 WSM's-Stoked
BWS Party-Stoked
22.5 Kettle to burn burgers and steaks.

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« Reply #10 on: August 27, 2013, 04:02:38 am »

Thanks guys, I'm used to my offset so its a learning crave again. I think I'll go hickory and pecan
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« Reply #11 on: August 31, 2013, 03:08:16 pm »

Ok so I've got kingsford competition charcoal around the outside and lit lump hardwood coal in the center, sound good?
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« Reply #12 on: August 31, 2013, 07:16:38 pm »

Any suggestions on getting the smoker to cool down? It's been running 300+ for over 2 hours now. I've closed 2 of the vents on the bottom and left the third open an 1/8". The top vent is similar at 1/8". It may be my thermometer isn't working properly so I can't rule that out
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« Reply #13 on: September 01, 2013, 06:34:20 am »

I know it's a little late to be of any help on this cook.  Here's my thoughts. Was there any water, sand, rocks etc. in water pan? Also I wouldn't trust the temp gauge on the Weber they can be off. I have 3 WSM's and found the temp gauges are off 10-40 degrees so I use an external gauge made by Maverick.  On my WSM's I've discovered no water in the water pan and the vents closed my temps stay above 275 degrees. I need to use water to control the high temps.  Hope this helps.
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« Reply #14 on: September 01, 2013, 11:35:02 am »

I hope you were able to get your temps down. If you did not have water in the pan, you could have added water. I don't use anything in my water pan and I crack my bottom vents 1/8" and have my top vent almost fully open. You mentioned that you put lump charcoal in the middle. I find that lump charcoal burns way to hot in my WSM's. I use the kings ford blue bag charcoal with 3-4 wood chunks and I can stay around 235-240 pretty easy. How did your brisket turn out?
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