I recently purchased a WSM to increases my smoking capacity from my 26 and 22 kettles; quite frankly it will be easier too..just one machine to operate while freeing up grilling space.
I will be doing a small picnic, spare ribs and whole chicken. I figure loading her up for the first cook was the only way to.
I didn't do any seasoning or burning off manufactor's dust, rather I'll just let the cooker warm up for an hour or so before putting any meat on.
Cook pics to follow 8)
No need to season a WSM. Just fire it up like you said and burn the dust and other stuff off and cook on. Looking forward to your piks. I don't know how you plan to put the meat on, but just remember not to put the chicken on top dripping raw juices on ready to eat ribs or pork shoulder.
Quote from: Harleysmoker on January 29, 2016, 05:36:03 PM
... just remember not to put the chicken on top dripping raw juices on ready to eat ribs or pork shoulder.
How else do you do it if they're both cooking at the same time?
Quote from: Harleysmoker on January 29, 2016, 05:36:03 PM
No need to season a WSM. Just fire it up like you said and burn the dust and other stuff off and cook on. Looking forward to your piks. I don't know how you plan to put the meat on, but just remember not to put the chicken on top dripping raw juices on ready to eat ribs or pork shoulder.
Edit: never mind, you said "ready to eat"
Can't wait to see how it turns out.
BD
Although much earlier today; just about up to temp:
(http://i1081.photobucket.com/albums/j343/jdefran/8C944C12-2841-4624-A460-48D4A649D9D7_zps3rzbjoel.jpg) (http://s1081.photobucket.com/user/jdefran/media/8C944C12-2841-4624-A460-48D4A649D9D7_zps3rzbjoel.jpg.html)
The candidates: spares, country style ribs for pork burnt ends (aka butt nuggets), small picnic for lunch during the week.
(http://i1081.photobucket.com/albums/j343/jdefran/A546E5FE-FF67-44FC-B4F5-E58A31B9B4E5_zpsypwlgp2e.jpg) (http://s1081.photobucket.com/user/jdefran/media/A546E5FE-FF67-44FC-B4F5-E58A31B9B4E5_zpsypwlgp2e.jpg.html)
(http://i1081.photobucket.com/albums/j343/jdefran/ECD43467-57C9-4376-8604-238E8BE5C91C_zpsogm46k67.jpg) (http://s1081.photobucket.com/user/jdefran/media/ECD43467-57C9-4376-8604-238E8BE5C91C_zpsogm46k67.jpg.html)
(http://i1081.photobucket.com/albums/j343/jdefran/620FCC33-61F2-48BA-8F5F-ADC867306641_zpsgkxr3wwf.jpg) (http://s1081.photobucket.com/user/jdefran/media/620FCC33-61F2-48BA-8F5F-ADC867306641_zpsgkxr3wwf.jpg.html)
I'll be throwing a spatchcocked chicken on later.
I had the confidence to leave the house for a couple hours so hopefully temps are good right now :D
Looks great!!! Would like to get your final opinion on kettle smoking to WSM smoking. This might be the year I finally grab a WSM.
BTW, I'm jealous. Especially of the nice green grass in the background. Just chipped 2" layer of ice off the patio, since it's a toasty 44 degrees today.
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I want to know more about the butt nuggets. lol. Make sure you use enough wood for smoke. I usually have to use a lot more wood in my WSM then my kettle.
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I'm happy to report the WSM did great, managing temps was very simple. I was able to leave the cooker alone for a couple hours while running errands, was still at temp when i got home.
I didn't wrap anything or use water in the pan which provided great bark.
Finished pics:
(http://i1081.photobucket.com/albums/j343/jdefran/014D1FFE-C345-4763-9664-4D8CF74FC4D7_zpsn5bv5qx9.jpg) (http://s1081.photobucket.com/user/jdefran/media/014D1FFE-C345-4763-9664-4D8CF74FC4D7_zpsn5bv5qx9.jpg.html)
(http://i1081.photobucket.com/albums/j343/jdefran/F9BB50BD-4080-40C3-917B-FCA0060AEB2C_zpsq5troor7.jpg) (http://s1081.photobucket.com/user/jdefran/media/F9BB50BD-4080-40C3-917B-FCA0060AEB2C_zpsq5troor7.jpg.html)
(http://i1081.photobucket.com/albums/j343/jdefran/CDBD99BC-656F-4928-B66E-BBCC8BFE1E83_zpsc7tvrl4b.jpg) (http://s1081.photobucket.com/user/jdefran/media/CDBD99BC-656F-4928-B66E-BBCC8BFE1E83_zpsc7tvrl4b.jpg.html)
(http://i1081.photobucket.com/albums/j343/jdefran/D0C31C19-6980-4C1C-A0C5-384ED19BE963_zpsaukhfgyz.jpg) (http://s1081.photobucket.com/user/jdefran/media/D0C31C19-6980-4C1C-A0C5-384ED19BE963_zpsaukhfgyz.jpg.html)
Quote from: brewtownbeatdown on January 30, 2016, 11:12:40 AM
Looks great!!! Would like to get your final opinion on kettle smoking to WSM smoking. This might be the year I finally grab a WSM.
BTW, I'm jealous. Especially of the nice green grass in the background. Just chipped 2" layer of ice off the patio, since it's a toasty 44 degrees today.
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I think smoking on the WSM was easier than the kettle for a few reasons:
1) Using the minon method in the WSM compared to running a snake in the kettle saved quite a bit of time.
2) I didn't need to worry about rotating the grate.
3) Temp management was much much easier. I can keep a consitent temp in the kettle it just takes more frequent adjusting.
4) Cook capacity: amount of food and amount of fuel (no need to reload in WSM).
Not to rub it in, but I was wearing shorts, t-shirt, and sandals 8)
Nice first run. Everything looks great.
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Quote from: iCARRY on January 30, 2016, 03:31:00 PM
I want to know more about the butt nuggets. lol. Make sure you use enough wood for smoke. I usually have to use a lot more wood in my WSM then my kettle.
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I was unsure how much wood to use, I estimate a total of 7-8 wood chunks were placed in the charcoal basket. Everything came out great so I guess that's adequate.
The butt nuggets were just country style ribs I smoked till probe tender and make pork burnt ends. They're great party food, easy to eat, and damn good. Plus the name is fun :P
First wsm smoke...brings back fond memories...great decision on the wsm...at this point i just pour charcoal into the ring..dig out a narrow hole in the middle and pour 8-10 lit coals into the middle..i find it gives me the same results with less prep time.
Congrats
Going to have to give these butt nuggets a try next weekend.
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Quote from: jdefran on January 30, 2016, 05:44:44 PM
Not to rub it in, but I was wearing shorts, t-shirt, and sandals 8)
If the sun was out, that might have been my wardrobe as well. Temp felt nice enough that I grilled bacon cheddar burgers, green pepper & mozzarella brats, and fresh Kielbasa. Went with potato salad, cole slaw, and pico for sides. My little January homage to summer.
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BTW, thanks for your input on the WSM / kettle comparo.
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Awesome job with the food. I'm hoping to smoke my first ribs next weekend.
Looks like you've got it well in hand. Great looking spread ! ! !
BD
I found using my WSM easy to use also, I think I am going to look for an 18" next.
Great looking cook.
I like using my WSM if I am cooking a lot of food or doing a cook that will last longer than 4 or 5 hours. Otherwise the kettle does just fine for me and is quicker and easier to set up rather than pulling out my WSM.
Quote from: 1911Ron on February 01, 2016, 04:15:55 PM
I found using my WSM easy to use also, I think I am going to look for an 18" next.
I was really torn on whether to go with the 18" or 22". I settled on the 18" since it would be adequate for at least 75% of my cooks.
Quote from: tb80 on February 01, 2016, 05:01:41 PM
Great looking cook.
I like using my WSM if I am cooking a lot of food or doing a cook that will last longer than 4 or 5 hours. Otherwise the kettle does just fine for me and is quicker and easier to set up rather than pulling out my WSM.
When I smoke on the kettle I use a snake so time savings might be a wash. Even for a quick rib smoke I would use the WSM to keep the kettle(s) free for chicken and sides. My wife doesn't eat beef or pork so I am usually always making chicken or fish on the kettle.
Wow, nicely done. I can see why my brother-in-law is holding out on any grill related purchases until he can get a WSM! With my smoking success in my kettles I've kind of ruled out a WSM unless I find an offer I can't refuse. I might be rethinking that now! On the next cook you should throw in some Turds on the top rack (for 2 hours) for a mid smoke snack, and a flavor enhancer for everything under the turds! BACON DRIPPING ON EVERTHING!