First Cook on WSM


 
Jeff Van Tassell

Jeff Van Tassell

New member
Hey everyone, Newbie to the forum and I have a couple of questions.
I Have cooked alot on a UDS I made last spring and have learned alot and made alot of dang good food (and some not so good). I just bought a 22.5 WSM and I'm going to do my first cook saturday.
How well does the WSM hold temp compared to a drum?? And should I add water to the pan or just foil?? The temps will be in the 30's and maybe some snow. Any advice or tips would be welcome.
 
The WSM & your drum are both vertical smokers that allow you to regulate airflow & control temps. Your learning curve will be very short.
The WSM needs a heat diffuser to allow cooking on the lower level. You're used to cooking without a heat sink so I'd just foil the pan.
If you like the flavor of the fat dripping on the coals you can smoke on WSM , no pan, top rack only.
 
Jeff, Welcome to the forum. I would love to hear your experiences with the UDS. I am using an 18.5 WSM but may be looking for a second smoker for comps. Never cooked on a UDS but a team mate has one and likes the long trouble free cooks he gets. You can Email me if you prefer or post here.

Thanks

Mark
 
I don't have experience with a UDS but I do know that the WSM is very consistent at holding temps.

Since you already have Q experience, you could probably skip the water.

I'd recommend you start with a full ring of fuel and you might want to babysit it for awhile till you get the knack for stabablizing temps.
 
Wish I could've seen this yesterday, Jeff. I too, went from a UDS, so post back if you still want any tips. Just briefly though, don't be discouraged if you find the wsm not quite as responsive to vent changes (even after tweaking the door and checking for "out of round-ness"). It's got sections and a door so it's never gonna be "tight as a drum." That said, I haven't cooked a butt on my drum since I got my wsm, and sure don't miss all that fat in the fire.
 
Thanks everyone, The butts are going on the smoker in a couple of hours, I am no pro with the drums but I will gladly help all I can.
 
Sorry for not posting back sooner, Butts went on at 10 pm and I cooked 2 4.5 pound boneless and 2 7 pound bone in. pulled the 2 smaller ones after 13 hours, and the other 2 after 16 yours, PERFECT is all I can say. Once I find my camera cord I will get pics posted.
 
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