AZ Barbeque.com

WSM (weber smokey mountain) 101

Discussion started on

bearbonez

  • Karma: 9
 There are frequent inquiries as to how to use a WSM. It also seems to be about the most popular bbq tool out there. Please post your how to's and what for's on the WSM here.
 Things such as how much charcoal in the pan, what types, what type of grate or air ventilation for under the charcoal, using chips or chunks, charcoal rings, minion method, drip pan fillers, any modifications made, etc, etc, etc.
#1 - March 22, 2008, 07:46:12 am
David "Bear" Nunley

Mike (AZBarbeque)

  • Karma: 171
Great topic Bear, I'm sure this will be a great tool for new and experienced users.. 
#2 - March 22, 2008, 08:50:27 am
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Jaybird

After assembling, throw the book that came with it away. It will teach you to use it the wrong way..trust me.
#3 - March 22, 2008, 09:16:57 am

VisionQuest220

  • Karma: 0
Practice, take notes, adjust. 

Practice again, take more notes, adjust again.

Practice some more, take even more notes, make more adjustments.

You will be rewarded for you efforts.

Jay might even tell you about his magic potato trick!
#4 - March 22, 2008, 11:35:51 am
http://www.rhythmnque.com
The All-WSM Championship Barbeque Team
2008 & 2009 CBBQA Team of the Year

jim

  • Karma: 0
potato trick --- I'm all ears or should I say all eyes ----
#5 - April 14, 2008, 11:19:59 am

Quiggs

  • Karma: 3
Found this online, http://www.virtualweberbullet.com/index.html
I am sure the regulars have seen it but to the newbies' enjoy.
#6 - April 28, 2008, 08:13:32 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

jim

  • Karma: 0
Finished up installing the "ACE" hardware handles -- $4.99 and they are a perfect fit at 6"
Also modified the lower rack raising it about 1 3/4 " above the water pan --- I think this will get the meats closer to the temp area
jim -- potato trick?
#7 - April 29, 2008, 08:47:16 am

Jaybird

I already told you the 'potato trick'!!
#8 - April 29, 2008, 09:18:09 am

jim

  • Karma: 0
were firing it up this weekend to practice on pork butt. those pesty butts have been killing me. i'll let everyone know monday how bad they come out ----
pratice -- pratice -- practice -- please dad no more pork butt -- get it right
jim
#9 - May 02, 2008, 03:10:33 pm

jim

  • Karma: 0
I have a question -- 10 lbs of Dura flame charcoal -- I got a 9 hour burn -- is this normal? The pork butts came out great, a 7 lb butt came out in 9 hours pulled great and good taste.
#10 - May 05, 2008, 11:12:34 am

Jaybird

Well Jim, if it came out great, then I would say....try it again....if that comes out great...try it one more time....if that's great then I would say that would be normal for you. ;)
#11 - May 05, 2008, 11:40:06 am

jim

  • Karma: 0
Jay -- were going on a road trip this weekend --  WSM's in tow. I was amazed at the lengh of time that it burned, is this why you get so much sleep? --
PS - nice job last weekend --
jim
#12 - May 05, 2008, 12:12:24 pm

Jaybird

Jim, my coals last for about 27 hours on one load here in Az.  At Rio Rancho they lasted about 15 hours and I had to add a little more...of course it was cold and real windy on that Friday night. Makes a difference.
#13 - May 05, 2008, 12:24:45 pm

jim

  • Karma: 0
I had the bottom vents almost completly closed and the top vent wide open. Is there enough air coming in to close all the vents? Thanks -- jim
#14 - May 05, 2008, 01:46:47 pm

VisionQuest220

  • Karma: 0
Hi Jim,  I've had similar results to those Jay posted and I have had all the bottom vents closed all the way many times.  At your home elevation that may be a problem but the WSM is leaky enough to run all closed below with top wide open here in Phoenix.
#15 - May 05, 2008, 03:34:51 pm
http://www.rhythmnque.com
The All-WSM Championship Barbeque Team
2008 & 2009 CBBQA Team of the Year

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