From BDS to WSM


 
W

Walt B.

New member
Hi Everyone - I've cooked on an original BDS for almost five years and decided to sell it and move on to something new. I grew to dislike the strong smokey flavor of the BDS and actually was going to move to a pellet smoker but decided to give a WSM a shot.

Don't get me wrong, the BDS was a great learning experience and strong smoke to me may be light smoke to someone else..everyone is different!!!

I decided to start with butts since they're forgiving most of the time. I got a ET732 for Christmas so I was hoping this cook would be pretty easy since I'm used to cooking on the BDS with lump. Well, it wasn't too bad as I had issues keeping the temps below 250 as I've read the first couple of cooks can run a little hot. I also used K for the first time since I've always used RO and started it with my weed burner. I loaded the ring full with some chunks of cherry and hit the middle for around 45 seconds and let it burn with all vents open for a few minutes. When the temps hit 195 I closed them down to 25%. The temp shot to 280 in an hour or so but I played with the bottom vents a few times to keep it around 250. I received an alarm at 1 and 3am since the temp dropped below 200 but all I had to do was open the bottom vents a bit and then all was well. I'm impressed with the WSM's efficiency. I purchased the 18 since I only cook for my wife and myself 90% of the time but I missed the extra room when I loaded the butts on the top grate..I know it's all the room I really need so it will take some gettin' used too...now for some pics. Total cook time was 14 hours..looking to get an iQue in the coming weeks.

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Walt, you don't miss the fat in the fire, do you?
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...and if you want to cook four butts, just use both grates. Using both grates on the wsm is much easier than with the BDS, or UDS like I made. You can turn the butts with the bone toward the door to make checking pretty easy, and the difference between the top and bottom grate temps isn't near as different as on the drums that cook direct, especially if you use water in the pan.

The cooker does run hotter at first, but it'll always run hot if the door and sections don't have good fit. Since you got the temp down though, I don't think that was your issue. Sounds to me like you didn't have anything for a heat sink but a foiled pan, and the K blue always seems to stall on me because of the ash buildup. I'd suggest that when this happens you try tapping the legs of the cooker with a rubber mallet before you open the vents. You'd be surprised how fast the temp will rise, and you probably won't have any more issues for a while. Try some low ash briquettes like Royal Oak or Stubbs, or just use lump and pack it in real tight. By the way, burying the wood chunks will give you a less smoky flavor. I just don't suggest using the torch if you do, so you won't get the wood flaming.
 
Hi Dave - Nope, I really don't miss that ole time fat in the fire taste at all!!! I think I let the fire get too hot from the start. Coming from the BDS I know it's very important to catch the temp coming up and I think the torch on the K was a little too much. I've read other people using the torch so we'll see what happens next time around. Overall I'm pleased with the results as there was plenty of fuel left when I shut her down...I need to put something underneath it since ashes were coming out of the bottom vents.

Oh yeah, I used a 12" clay saucer that was wrapped in foil. If you look closely, you can see it in the third pic.

I have to say...I LOVE the new Maverick..the range is AWESOME and it really helps my OCD when it comes to checking the temps!!!!

A WSM owner purchased my BDS...I know most people think they're very expensive but the UDS craze didn't exist when I purchased mine. It served me well but I'm looking forward to many years with the WSM.

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