Hello. My wife and I are new owners of a 22.5 WSM. My only experience is on a propane spirit, and have little charcoal or smoker knowledge. I have a few questions for you experts.
1) after our first cook this weekend we found there was moisture in the thermometer. Is this normal or should I call weber?
2) What should our deciding factors be in choosing between lump or briquettes?
3) we were under the impression that when "smoking" your needed constant smoke during the cook. From what I have seen from this site most people only use 4-6 chunks of wood during their cook. We found this weekend while cooking 2 racks of pork ribs and 1 whole chicken that the wood seemed to stop smoking shortly after the process began id say after 1-1.5 hours. Is this normal or should to have the wood smoking for the duration of the cook?
4) how thoroughly should we clean the smoker after each cook. I have rarely cleaned out the weber spirit grill and have never had any problems. I have cleaned the grease trap in it and thats about it. How does the cleaning and maintenance differ from a propane grill.
That is it for know I will have a lot of other questions too but will wait to see how the response is that the above prior to asking the rest. I have done lots of reading in the forum regarding some of these questions but guess I just need a few things clarified. Thanks in advance
1) after our first cook this weekend we found there was moisture in the thermometer. Is this normal or should I call weber?
2) What should our deciding factors be in choosing between lump or briquettes?
3) we were under the impression that when "smoking" your needed constant smoke during the cook. From what I have seen from this site most people only use 4-6 chunks of wood during their cook. We found this weekend while cooking 2 racks of pork ribs and 1 whole chicken that the wood seemed to stop smoking shortly after the process began id say after 1-1.5 hours. Is this normal or should to have the wood smoking for the duration of the cook?
4) how thoroughly should we clean the smoker after each cook. I have rarely cleaned out the weber spirit grill and have never had any problems. I have cleaned the grease trap in it and thats about it. How does the cleaning and maintenance differ from a propane grill.
That is it for know I will have a lot of other questions too but will wait to see how the response is that the above prior to asking the rest. I have done lots of reading in the forum regarding some of these questions but guess I just need a few things clarified. Thanks in advance