Tibor Roczo
TVWBB Member
Hi everybody....I recently got a new 18.5 WSM and after using it the first time I have a few observations....
I admit I used an offset smoker before, and it did a good job, once I made some modifications on it...but when I used my new WSM,the first thing I noticed was the reverse order of things compared to the offset smoker..
1) The WSM heats up below the grate first, reaches 220 degrees well before the lid thermometer reaches 200...stays like that for about 2-3 hrs, before the temps even out...that was the complete oposite of the offset smoker, which heats up at the lid first, before the temps even out.
2) I used sand, and I noticed that using the original water pan is better than using the brinkman charcoal pan....reason being that the WSM waterpan is deeper, and the sand heats up slower. I ran constantly at 220-230 range, which was a pleasent surprise. The offset smoker is much harder to keep steady than the WSM.
3) I tried both ways using the Minion method....first, I tried using a full chimney of lit charcoal, and pouring unlit charcoal on top....I noticed the temps getting slower to reach 200 degrees, and then I used the unlit charcoal first, and putting hot coals on top....both ways the temps stayed steady, and I had no problems keeping the temps down.
Controlling the hot coals to the unlit charcoal is crucial if the hot coals are on top of the firebox. It is better if using 1/2 of the chimney, or even less when starting up the unit.
The other thing I noticed was the 3 vents at the bottom of the WSM...I tried to play with them, and the best way to use them is when all 3 vents are open.....I reached steady temps when all 3 of them were open about 10-12%.....and keeping the top vent to about 1/4, or 25% close...but the best way is when all 3 bottom vents are open, and that way the fuel burns uniformly....
I was very much impressed with the performance of the WSM...it gives out the most important thing neccessary for smoking meat...it keeps steady temps all around the cooking proccess, and that is in my opinion the most important thing, when BBQ-ing meat....
I admit I used an offset smoker before, and it did a good job, once I made some modifications on it...but when I used my new WSM,the first thing I noticed was the reverse order of things compared to the offset smoker..
1) The WSM heats up below the grate first, reaches 220 degrees well before the lid thermometer reaches 200...stays like that for about 2-3 hrs, before the temps even out...that was the complete oposite of the offset smoker, which heats up at the lid first, before the temps even out.
2) I used sand, and I noticed that using the original water pan is better than using the brinkman charcoal pan....reason being that the WSM waterpan is deeper, and the sand heats up slower. I ran constantly at 220-230 range, which was a pleasent surprise. The offset smoker is much harder to keep steady than the WSM.
3) I tried both ways using the Minion method....first, I tried using a full chimney of lit charcoal, and pouring unlit charcoal on top....I noticed the temps getting slower to reach 200 degrees, and then I used the unlit charcoal first, and putting hot coals on top....both ways the temps stayed steady, and I had no problems keeping the temps down.
Controlling the hot coals to the unlit charcoal is crucial if the hot coals are on top of the firebox. It is better if using 1/2 of the chimney, or even less when starting up the unit.
The other thing I noticed was the 3 vents at the bottom of the WSM...I tried to play with them, and the best way to use them is when all 3 vents are open.....I reached steady temps when all 3 of them were open about 10-12%.....and keeping the top vent to about 1/4, or 25% close...but the best way is when all 3 bottom vents are open, and that way the fuel burns uniformly....
I was very much impressed with the performance of the WSM...it gives out the most important thing neccessary for smoking meat...it keeps steady temps all around the cooking proccess, and that is in my opinion the most important thing, when BBQ-ing meat....
