Greetings all. Just purchased a WSM so I could cook for a buddy's birthday party. I normally cook on my custom built insulated upright smoker but it was in Texas and party was in Illinois.
Due to the 20 degree temps, I contemplated a Green Egg for its insulation capabilities. I decided against the Green Egg because of price and limited space for meat. I cooked (2) 20 pound briskets and (2) 10 pound butts with no problems on WSM. I solved my insulation problem by wrapping a water heater blanket around the bottum. 240 degree temp was maintained for 12 hours on one 20lb bag of Kingsford charcoal. Keep this in mind, I opened the smoker once an hour to baste butts.
I only had one problem on my first WSM cook. The temp gauge collected condensation on the inside. This was a small problem so I was very pleased with this smoker! Meat was great!
Due to the 20 degree temps, I contemplated a Green Egg for its insulation capabilities. I decided against the Green Egg because of price and limited space for meat. I cooked (2) 20 pound briskets and (2) 10 pound butts with no problems on WSM. I solved my insulation problem by wrapping a water heater blanket around the bottum. 240 degree temp was maintained for 12 hours on one 20lb bag of Kingsford charcoal. Keep this in mind, I opened the smoker once an hour to baste butts.
I only had one problem on my first WSM cook. The temp gauge collected condensation on the inside. This was a small problem so I was very pleased with this smoker! Meat was great!
