Doing first WSM smoke tomorrow

jdefran · January 29, 2016, 04:45:02 PM

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

Harleysmoker · 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.

addicted-to-smoke · January 30, 2016, 08:25:27 AM

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?

addicted-to-smoke · January 30, 2016, 08:25:58 AM

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"

Big Dawg · January 30, 2016, 08:44:17 AM

Can't wait to see how it turns out.

BD

jdefran · January 30, 2016, 09:35:57 AM

Although much earlier today; just about up to temp:

The candidates: spares, country style ribs for pork burnt ends (aka butt nuggets), small picnic for lunch during the week.

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

brewtownbeatdown · 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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iCARRY · 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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jdefran · January 30, 2016, 05:34:34 PM

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:

jdefran · January 30, 2016, 05:44:44 PM

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

iCARRY · January 30, 2016, 05:47:28 PM

Nice first run. Everything looks great.

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jdefran · January 30, 2016, 05:52:47 PM

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

toolhead · January 30, 2016, 05:57:05 PM

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

iCARRY · January 30, 2016, 06:27:26 PM

Going to have to give these butt nuggets a try next weekend.

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brewtownbeatdown · January 30, 2016, 06:50:45 PM

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

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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News:

Doing first WSM smoke tomorrow