Kristof Jozsa
TVWBB Fan
I got my shiny new WSM14.5 for a few weeks now so I thought it's time to sum up my experiences so far. I have a few years background now smoking in the kettle and I was really wondering how different cooking with the WSM will be.
Well, it *is* different, for all the better! I only had 3 shorter cooks in it so far and a Boston butt for 14 hours some days ago, but I'm already in love with this thing. It makes the whole smoking process extremely relaxed, it's really a no hurry, no worry experience which is very different from what I was doing in my kettles when smoking. I did not filled the water pan yet for any of my cooks and was using lump from day 1, but still, this little guy holds temp well, can switch gears easily on vent changes and has no sudden movements or unexpected surprises. I also appreciate the amount of lump it takes (a few handful, basically) and the really short time I can pull it out, clean it and get it up to temp. Judging from a single experience, I also had no trouble with the long cook, the first load of lump lasted for 11 hours and then I just threw a few unlit lump through the door and got easily to 14 hours with that - piece of cake! At last, I realized that a small cooker makes a small mess, another thing I really appreciate.
I have gathered a bunch of questions though in the last weeks which I think should be easier to answer for someone having more experience with the small WSM (numbered them for easier reference):
1. Would I use water in the water pan some day, the water should go into the foiled pan or I wouldn't need the foil then?
2. As I start the minion method using only a handful of lump, would it be possible (easy) to start the fire without using a chimney? I used my chimney upside down and it works fine but I wouldn't necessarily bring my chimney for travels if I can do easily without it.. I thought of creating a small fire with some lighter cubes on top of the unlit lump could maybe work as well.
3. What would be the easiest way to pack up this cooker for travel? I drive a sedan so it'll probably be a bit more challenging than using a pickup for this job.
4. For cooking goose leg, chili, etc, I thought of picking up the right size pot to use in the WSM. Would a stainless mixer bowl work for this purpose? Sure it has no handles but it would make a much better fit size wise.
5. Could I use the two grates of the WSM to cook completely different food in parallel? Starting out early morning some day, I thought of cooking pulled pork at the bottom grate for dinner and making something meanwhile on the top grate for lunch. Could that be eg. chicken, ribs or even salmon on the top grate or that would ruin the butt at the bottom grate completely?
6. I have lots of wood chips stocked at home but no wood chunks. Throwing these chips in through the door they burn up really fast.. could I place them inside my smoker box and put the box on top of the fire (assuming it fits there at all), or is there a better approach for this?
All in all, I'm a real happy WSM owner now and already looking forward for my next smoke!
Well, it *is* different, for all the better! I only had 3 shorter cooks in it so far and a Boston butt for 14 hours some days ago, but I'm already in love with this thing. It makes the whole smoking process extremely relaxed, it's really a no hurry, no worry experience which is very different from what I was doing in my kettles when smoking. I did not filled the water pan yet for any of my cooks and was using lump from day 1, but still, this little guy holds temp well, can switch gears easily on vent changes and has no sudden movements or unexpected surprises. I also appreciate the amount of lump it takes (a few handful, basically) and the really short time I can pull it out, clean it and get it up to temp. Judging from a single experience, I also had no trouble with the long cook, the first load of lump lasted for 11 hours and then I just threw a few unlit lump through the door and got easily to 14 hours with that - piece of cake! At last, I realized that a small cooker makes a small mess, another thing I really appreciate.
I have gathered a bunch of questions though in the last weeks which I think should be easier to answer for someone having more experience with the small WSM (numbered them for easier reference):
1. Would I use water in the water pan some day, the water should go into the foiled pan or I wouldn't need the foil then?
2. As I start the minion method using only a handful of lump, would it be possible (easy) to start the fire without using a chimney? I used my chimney upside down and it works fine but I wouldn't necessarily bring my chimney for travels if I can do easily without it.. I thought of creating a small fire with some lighter cubes on top of the unlit lump could maybe work as well.
3. What would be the easiest way to pack up this cooker for travel? I drive a sedan so it'll probably be a bit more challenging than using a pickup for this job.
4. For cooking goose leg, chili, etc, I thought of picking up the right size pot to use in the WSM. Would a stainless mixer bowl work for this purpose? Sure it has no handles but it would make a much better fit size wise.
5. Could I use the two grates of the WSM to cook completely different food in parallel? Starting out early morning some day, I thought of cooking pulled pork at the bottom grate for dinner and making something meanwhile on the top grate for lunch. Could that be eg. chicken, ribs or even salmon on the top grate or that would ruin the butt at the bottom grate completely?
6. I have lots of wood chips stocked at home but no wood chunks. Throwing these chips in through the door they burn up really fast.. could I place them inside my smoker box and put the box on top of the fire (assuming it fits there at all), or is there a better approach for this?
All in all, I'm a real happy WSM owner now and already looking forward for my next smoke!
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