Feel like a beginner again . . .


 
LarryR

LarryR

TVWBB Diamond Member
We got my younger brother an 18" WSM for Christmas and I've been scouring the site for newbie tips for him and emailing him the links. It's funny, brought back memories of when I first got my WSM and some of the anxious moments I had; like the time I threw ice into my WSM to bring the temp down, LOL. Then the first few ****ty brisket attempts. Man were Brian S., Kevin K., David L. and many others patient with me. I think I'm probably more exited for my brother to get smoking than he is
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EDIT: Also wanted to add what a great resource TVWB is for someone who is new to the WSM or smoking in general.
 
My patio furniture still has the burn marks from my first attempt at ribs. That's what happens when you pull hot coals out of the smoker and put them in a plastic bowl and then set said bowl (while its starting to melt) on your furniture cushion. Lucky I didn't burn down my house. And I watched that smoker like I was watching a movie. I was checking the temp every 10 seconds - at least that's what it seemed like. Now 3 years in, I just light it up, put the food on, and walk away. I still use a Maverick to monitor temps - but I'm not as paranoid about it. Your brother is going to have so much fun. Hopefully with your help, he won't make the same mistakes we did.
 
So true Russ, I used to fret over every freaking detail and spritzed and sprayed and mopped and injected, arranged my MM cook with a coffee can perfectly centered in my unlit so it would burn evenly etc. Now I light, throw it on, load my meat and don't open until I think its done.
 
The coffee can thing was one thing I never did. I thought that was going a little too far. There is one thing I do still do though thats kinda nit-picky...when I'm lighting my coals for the MM, I always count out EXACTLY 20 coals. And I only use whole coals - any partial chunks get thrown in with the unlit. I guess some habits die hard. But it works for me so I keep doing it.
 
I remember standing in my kitchen and staring at my WSM through the patio door waiting for the temp gauge to move a degree or two. Also my first overnighter when I barely slept because I kept checking the Maverick over and over. Now I throw the pork butt on and go to bed. I always wake up to great smelling and tasting pulled pork.
 
Yup -

Once you get comfortable with the WSM and cooking the usual suspects, it's fun to help others and watch them go through what you did.
(And give them the benefit of learning from YOUR mistakes; hopefully without having to repeat them!)
 
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