New to me wsm

[HoosierKettle]

Got the beans on. I forgot to take a picture of the beef before I wrapped it. It's at 165. How long in the wrap approx to get to 195?



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[HoosierKettle]

Everyone seemed very pleased. It was moist and tender. Didn't have a deep smoke ring but tasted smokey so I can't complain.


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[Travis]

Looks great Hoosier! How long total time at what temp?


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[HoosierKettle]

About 7.5 hours at 235-255 temp range. I wrapped the last hour or so.


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[HoosierKettle]

Can you guys shut your wsm down when done cooking?  Second time I've used it and shut all vents only to find it slowly burning through my remaining fuel.


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[iCARRY]

I have no problem getting mine to shut down.


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[HoosierKettle]

My top vent seems loose along with my front door. That's all I can tell that's wrong at the moment. That's a deal breaker for me until I can get this figured out. I hate wasting fuel.

Yesterday I had to transfer half hot coals from the wsm to one of the kettles to try and salvage the remaining fuel.


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[HoosierKettle]

And most of my damper vent stop tabs are broken off. I can't tell what those are for. Are those necessary?


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[Filibuster]

   My door needed to be slightly adjusted by hand which is very easy to do then I used nomex gasket for a tight seal through out. Some people buy the cajun bandit SS door so you could go that route, personally this is one accessory I will not waste my money on. For the top vent try a rubber mallet. Good luck.

[jeffrackmo]

Mine shuts down nicely.  I reserve the remaining Briqs for future starter coals and fill in when I need them.

Brisket looks good to me!!!

Good Job!

[HoosierKettle]

Thank you!  The brisket was a hit and I was very pleased with it being my first one.

I don't want to waste any money on upgrades (yet). I did bend the door a little but will probably play with that. Also probably still the rivet on the top vent and use a nut and bolt to tighten it up once I try re shaping it a little. Currently it's fit and tightness needs work.


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[cwmfour]

Nice cook.  What a steal.  That will be a great addition to the Weber arsenal.

Whit

[iCARRY]

I had a nomex gasket on my regular door and it worked great. I now have the Cajun bandit door without a gasket and it's perfect.


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[HoosierKettle]

I've used the wsm a few times now and am starting to get comfortable with cooking on it.  One thing I've noticed is since I've installed the lid therm, my temps seem to be easier to control and maintain.  I theorize it's because I don't have the probe cable under the lid holding it up very slightly.  Is this just in my head?  Either way, I will not run a probe cable under the lid anymore.  Also, I think I'm going to install the silicone probe gasket thingy that the new ones come with.  The tighter it runs the better it seems.  Along these same lines, I either need to replace the door latch so the factory door fits tighter or I need a cb door.  I'm leaning towards the cajun bandit route.

[iCARRY]

I can't give you one negative about any of the CB stuff I have. Some will say it's expensive, but this is how I look at that. I want quality stuff that will last forever. CB items meet that criteria. The only mistake I made when ordering was I tried to used my old door latch. I would suggest using the CB door latch and trying out their grommets that replace one of the bolts that hold the grill grate straps in place.


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