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Thread: new to the WSM

  1. #21
    TVWBB Pro BFletcher's Avatar
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    Aug 2016
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    Preble CO. Ohio
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    892
    Good luck Cole! What outdoor temps are you expecting up there in Maine when you smoke on Friday?

  2. #22
    New Member
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    Nov 2018
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    Maine
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    high of 30 Fletcher...its inside my insulated, unheated garage however....next to the fridge low on Thursday night and Friday night of 18 !!

  3. #23
    New Member
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    Nov 2018
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    Maine
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    smoked for the first time this morning! cooked a pork shoulder for 8 hours....slightly overdone...should have listened to my meat thermometer rather than the manual for the cooker....tried to get to 190 but really, it was cooked at 170 (6 hours). the WSM rocks.....maintained temperature the entire time, fluctuated between 225 and 275 but hung around 230-250 most of the time....couldn't believe the fire kept that long and sustained those temperatures....i'm addicted....

  4. #24
    TVWBB Fan
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    Aug 2017
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    Kansas city
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    Don't be afraid to smoke outside in the cold. It will keep you from smoking up your garage. I was worried about cold temps when I first started with my WSM. But I seem to use my smoker more in the winter than i do in the summer (I seem to have more time). It's amazing how they will hold temps in the cold,even on fairly windy days.

  5. #25
    TVWBB Member
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    Jun 2018
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    IL
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    Line the pan with foil and fill with water. And buy some chicken on sale. Fire it up and throw some apple or pecan wood in it will be the best chicken you ever had. Water evens the heat out.
    WSM's make the best chicken period.
    :26"blackkettle::22" blackkettle:wsm18::

  6. #26
    New Member
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    Nov 2018
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    Maine
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    my wife just bought some home grown chickens.......sounds like a great idea Jim!!

  7. #27
    New Member Tony James's Avatar
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    Dec 2018
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    Georgia
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    I wrap my water bowl purely for ease of cleanup.

  8. #28
    New Member
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    Aug 2018
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    Southern Cali
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    Quote Originally Posted by Chris Allingham View Post
    It is not complicated and some people make it WAY more complicated than it has to be. That's why you should read LESS and cook MORE. Seriously. Just have fun using your WSM for a while.
    Chris nailed it!
    Just remember people 100's of years ago were turning out Great BBQ.
    Although, I'd bet there were those even back then that obsessed over the smallest of details. Just think if Ben Franklin, along with all his other interests, considered himself a "Pit Master".

    Have fun with it, relax, and keep the "SLOW" in "Low and Slow".
    Cheers,
    J

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