10 hours in on my first cook on the WSM 18 I picked up. Lit the smoker last night around 1130, filled the charcoal ring with lump and lit 20 briquettes in a chimney, modified minion I’d guess? Added two chunks of hickory and a handful of apple chips when I added on the meat. No water pan (was completely rusted through) so have a foil covered pizza pan in there instead.
This thing rocks, super stable temps. Had to get up twice cause the maverick was beeping at me, temps were dropping, opened the top vent slightly and she has been cruising with minimal maintenance. My Akorn is easy too, once you get it set, but for whatever reason this seems easier. Also like the ability to add wood/chips easily.
Current internal temp is 158. I’ll post some pics later this afternoon.
The lady of the house bought me an Auber PID controller for my birthday next week, but not sure I’ll need it, this thing just cooks!
This thing rocks, super stable temps. Had to get up twice cause the maverick was beeping at me, temps were dropping, opened the top vent slightly and she has been cruising with minimal maintenance. My Akorn is easy too, once you get it set, but for whatever reason this seems easier. Also like the ability to add wood/chips easily.
Current internal temp is 158. I’ll post some pics later this afternoon.
The lady of the house bought me an Auber PID controller for my birthday next week, but not sure I’ll need it, this thing just cooks!
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