A buddy of mine who's a bge owner got me interested in smoking, of which I'd previously not done a day in my life. After researching what would fit my needs I decided on the WSM. I watched craigslist religiously for about a month and then found what I was looking for....an 18.5" WSM that was new in the box! I bought it for $150 because the guy won it in a raffle, lived in an apartment and couldn't use it. Lucky me! I did the notch mod as I'm a new Maverick et-732 owner as well (been happy with both).
1st smoke: After checking out the great website www.tvwbb.com I decided on a half pork butt for my first smoke (Renowned Mr. Brown recipe on the website). Here in Tx, I wasn't super excited about pork bbq, but after the smoke... flavor, and taste I (and my wife) were hooked.
2nd smoke: We liked the pork butt so much I decided to do a full pork butt the next weekend using the same rub. This was my first overnight smoke. The WSM maintained temps like a champ, and I got a good night's rest. Of course the butt was wonderful.
Once the pork butt was done I threw on my first baby backs using the BRITU rub.
These turned out great as well, and I shared a bit with my sister-in-law who said "those were the best ribs I've EVER had. Ever." (Good job WSM and BRITU rub!).
3rd smoke: For my third weekend I wanted to try something with beef, but didn't want to take the chance of messing up a brisket. I tried some beef backs and while not my favorite, really enjoyed the beefy flavor. I used the Lone Star rub recipe on this site, minus the spritz. I moved the location of my WSM for this smoke, and I learned how much the wind really does effect the temps. I fought the temp. changes during this smoke and it solidified where I would place the WSM for future smokes (my yard is multi-level so I'd struggled with where to put it initially).
4th smoke: Labor Day weekend I smoked my first brisket using the Midnight Brisket rub. My main issue with this cook was determining the best location for the probe (point vs. flat). I probed it where the point meats the flat (a mistake?), and when my temp hit 195 I checked other areas of the brisket. In the flat it showed 185 so I left it on another hour. I pulled and rested the brisket. When slicing it I could tell the flat was really overcooked. I still enjoyed watching my wife, who is not a beef eater, eat some of the fat and even the dry flat, and claim it was the best beef she'd ever had. The point was so moist and tender. My 2 & 4 yr. olds got in on the taste test too. Even as dry as the flat was it still had a dang good flavor. I went ahead and chopped the flat with the point to even out the dryness since the point was so moist.
For a novice in this realm I was so pleased to find the great resource these forums and the website are. As a new WSM owner I wanted to share my first month experiences. I've learned that the 18.5" is plenty big for me and my family (of 4). I didn't season mine initially, just smoked straight out of the box with Kingsford BB. I was glad that I had read about the notch mod and oil-drip pan on these forums. Both were the right choice for me. My bge buddy has gained an appreciation for the WSM as well. This will be my longest post, so thanks for reading!
1st smoke: After checking out the great website www.tvwbb.com I decided on a half pork butt for my first smoke (Renowned Mr. Brown recipe on the website). Here in Tx, I wasn't super excited about pork bbq, but after the smoke... flavor, and taste I (and my wife) were hooked.
2nd smoke: We liked the pork butt so much I decided to do a full pork butt the next weekend using the same rub. This was my first overnight smoke. The WSM maintained temps like a champ, and I got a good night's rest. Of course the butt was wonderful.
Once the pork butt was done I threw on my first baby backs using the BRITU rub.
These turned out great as well, and I shared a bit with my sister-in-law who said "those were the best ribs I've EVER had. Ever." (Good job WSM and BRITU rub!).
3rd smoke: For my third weekend I wanted to try something with beef, but didn't want to take the chance of messing up a brisket. I tried some beef backs and while not my favorite, really enjoyed the beefy flavor. I used the Lone Star rub recipe on this site, minus the spritz. I moved the location of my WSM for this smoke, and I learned how much the wind really does effect the temps. I fought the temp. changes during this smoke and it solidified where I would place the WSM for future smokes (my yard is multi-level so I'd struggled with where to put it initially).
4th smoke: Labor Day weekend I smoked my first brisket using the Midnight Brisket rub. My main issue with this cook was determining the best location for the probe (point vs. flat). I probed it where the point meats the flat (a mistake?), and when my temp hit 195 I checked other areas of the brisket. In the flat it showed 185 so I left it on another hour. I pulled and rested the brisket. When slicing it I could tell the flat was really overcooked. I still enjoyed watching my wife, who is not a beef eater, eat some of the fat and even the dry flat, and claim it was the best beef she'd ever had. The point was so moist and tender. My 2 & 4 yr. olds got in on the taste test too. Even as dry as the flat was it still had a dang good flavor. I went ahead and chopped the flat with the point to even out the dryness since the point was so moist.
For a novice in this realm I was so pleased to find the great resource these forums and the website are. As a new WSM owner I wanted to share my first month experiences. I've learned that the 18.5" is plenty big for me and my family (of 4). I didn't season mine initially, just smoked straight out of the box with Kingsford BB. I was glad that I had read about the notch mod and oil-drip pan on these forums. Both were the right choice for me. My bge buddy has gained an appreciation for the WSM as well. This will be my longest post, so thanks for reading!
. Looks tasty.
