Are WSM wannabes allowed here?


 
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DarrenC

DarrenC

TVWBB Fan
Hi folks!

Found this site by accident a couple of days ago and was absolutely astounded by the amount and quality of the information contained within. A real pleasure to experience.

I do not own a WSM. I have always wanted one, and one day probably will have one, but in Canada they are VERY expensive. I have a total lust for BBQ, and try to indulge it whenever possible. A few years ago I bought a smoker on sale. Not quite an el-cheapo Brinkmann, but a slightly better quality Sunbeam similar in style to the Brinkmann. I was so excited and several times had people over for BBQ with disastrous results. Armed with these new firing techniques, I think I may haul it out and give it another go. I know it still will never work as well as an MSM, but I've got to get out there and at least try something if I ever want to get better at it.

Is it Ok if I still hang around and chat? I know there's a lot I can learn from you folks and this site, and hopefully throw in some helpful info of my own.

Thanks,
 
Of course it is ok if you hang around and chat and you don't need a WSM to make good Q, if anyone in this group says so then tell them to pound sand (and no one will) - this is all about Q and that is why we are all here, great bunch of gals and guys!.

You can do great Q on anything, it all comes down to the recipe.

Steve
 
'Afternoon Darren:
As Paul Kirk says in his smoking videos, "it doesn't matter if your using a homemade barrel or a multiple thousand dollar deal, (among other variables) good BBQ comes from the ability to maintain your rig's temperature at a long, low consistent level". On the other hand, for wannabes like many of us at this site, you would find the WSM very forgiving and by following the advice from the real site experts you'll earn justifiable culinary kudos! Just hang around, the WSM fever will finally overtake your wallet! Good luck.
?John
 
I'm always amazed and gratified to hear from people who tell me how they adapted the WSM info from this site for use on their (insert brand name) smoker. When it comes right down to it, much of the process is the same and applies to many different cookers.

So please hang around, learn and contribute what you can, and then we'll all cheer when you upgrade someday to a WSM!
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Best regards,
Chris
 
Welcome aboard Darren!
You're welcome here anytime! This site is the friendliest there is on the net. The information here is from people who know what they're doing and are willing and ready to share and advise in any way they can. I'm a new WSM owner myself and I can testify to the fact that this site is the best there is. Get that smoker out you've got and go to Q'ing! Soon you'll be like me and many others here, you'll get a WSM and enjoy Q'ing even more. Welcome!!


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JT
 
Darren,
They let me play here, and I've only got a Brinkmann Gourmet. Of course, it has had a few mods to make it work more WSM-like.
wink.gif
 
Hi,

I guess I am a WSM wannabe also. Currently I am saving up my "allowance" to purchase one (see what happens when you let your wife control the budget!) I currently try to do my BBQ on my Genesis 1500 gas grill, which I have had for about a year. Experiments with brisket and pulled pork have been less than successful, but I can make one heck of a smoked beer can chicken. Difficulities I have on gas grill is maintain a high enough temp to keep chips placed on flavorizer bars smoking, without getting too hot for a long slow cook. If anyone has suggestions I am all ears. Hopefully, though, I will soon have a bag of shells big enough to get a WSM and those problems will be a thing of the past.
 
Hi Eric,
I've had a Weber Genesis II (circa 1987) and getting a good smoke flavor is, indeed, a problem. What I usually do is soak about 2-3 cups of chips, drain them, and make the ubiquitous long, narrow foil package with small holes punched in the top. The Weber smoke attachment that I bought for my grill is too small and I wasn't pleased with the results because it crosses the 3 burners instead of being completely over them. I put the foil package directly on the flavorizer bar that's over the rear burner. I preheat the grill, all 3 burners on high, until the smoke is visible, then put the beer can chicken on and turn the heat down. I doubt you'll ever get as much smoke flavor from the grill as with our dear WSM's, but you should get a light one. It'll be stronger the next day, then begin to fade.

Hope this helps. If anyone has more ideas, I'd like to hear them too.

How about the whole family and friends chip in for a WSM birthday/Labor Day present? It will be an investment in their culinary future!
Rita
 
Rita,
I do similar with the chips, however I use the ever handy aluminum drip trays to hold the chips on the flavorizor bars. I like the idea about the foil though, it might help a problem I have had. If the temp gets a little too high after the chips have been smoking awhile and dried out, they sometimes catch fire. The foil package may help that. I looked at the steam and smoke insert for the grills, but didn't like the price. I learned the trick of using the pan from the back of Weber's own smoking chips as the suggested use. Kinda of a counter productive suggestion if your goal is to sell grill accessories.

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Eric Pedersen
 
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