First Smoke on my new WSM

[Ian]

Just picked up my 22.5" WSM and got an 11 pound butt to test it out because I've heard on the first few cooks the temp is a little uneven and I figure a but is the most forgiving. Any suggestions out there?

 

[Jamie Berry]

Congrats on the new wsm! I would recommend maybe getting some sausage and making a fattie or maybe abt's. They're delicious and easy. Maybe you split a chicken and smoke it too. they're cheap and afterwards you could pull it and make some chicken salad or use in soup, etc. My temp levels were very consistent on the first cook it was a vast improvement over the brinkmann smoker i had been using for the 5 yrs. prior.

Good luck.

 

[Jim Lampe]

Welcome to the forum Ian!
Take that butt and salt it all over using kosher. Salt the entire roast. Let that sit for 15 - 25 minutes. Then rinse it all off with cold tap water. Pat it dry. Then season it with your favourite rub. Season it good. Wrap it in Saran wrap and refrigerate it over night. Next day, open that Saran and season it again. All over.
Fire up one WEBER charcoal chimney with Kingsford. While that's going, 3 quarter fill your coal chamber with unlit Kingsford.
Choose your favourite smoke wood and have at hand. When the chimney has red hot coals at the top, dump it over the unlit coal in the chamber of the WSM and even out.
Now get that butt out of the house and on the top rack of the WSM. Get your temperture probe in the roast away from the bone of the butt.
Add your wood to the hot coals and assemble your WSM. Open ALL vents until the dome temp hits 235-250'F then close the bottom three half way.
Find a cold beer/refreshing cocktail and smoke on!
Figure this cook about 1 and a half to 2 hours per pound. I remove my butts at an internal temp of 195-205'F ... in that range. Then I tightly foil it, set it in a dry cooler for at least one hour then pull it using bear paws.

 

[Chris W.]

I like hot dogs on the smoker. Just throw them on when you have another cook going (doing otherwise is a total waste of fuel, IMO) and let them sit for about an hour. No need to turn them. After about an hour, pull them off and eat them like you normally would. Impossible to mess up, and very tasty.

 

[Another Bob B]

Welcome Ian and congrats on the new WSM. You're going to love that little baby. I do have to say Jim Lampe just gave complete sage advice on the butt. You won't go wrong there my friend. Good luck and smoke on. Bob B

 

[Vince B]

I think butts are probably the best thing for a new wsm owner to do. Very foregiving and gives you plenty of time to work on controlling the temps of this great cooker.

Once you get your minion start down you will find that making any other dish will be a piece of cake. Welcome to the site. Vince

 

[Michael G. (Canada Mike)]

Welcome, welcome! The only thing I'd add is to be sure to follow the Minion Method carefully. If it's cold where you are, don't be afraid to shovel some more coals or lump in as needed. (For you first time,you might want to use briquettes.) My [limited] experience is that the whole trick is to both keep the heat up and get some sleep at the same time.

Cheers,
Canada Mike