WSM Q Tips?

Welcome Dr.BBQ (AKA Ray),


Since this is the The Virtual Weber Bulletin Board my question is about the WSM (or at least vertical indirect smokers similar to the WSM).

What advice would you give for the typical home user of a WSM or WSM style smoker to produce quality and consistent Q for the 4 Q staples:


Chicken

Ribs

Butt

Brisket



I'll be sure to make your current book the first in my collection due to interest and appreciation for your comments. Thanks for sharing your time and insight!

I don't have much experience on the WSM, but I do understand how it cooks. I'd always use sand instead of water. I just don't like cooking with water.

I don't think it would be a very good contest chicken cooker, unless you took out the water pan and just cooked direct on the top grid.

I think it would be very normal for ribs.

I would cook my butts fat side down, and my briskets too. I once cooked a giant brisket on the bottom over water at Tryon while we were vending and got a perfect score.