Getting ready for 1st smoke on WSM


 
Mike P.

Mike P.

TVWBB All-Star
I have the Mighty 18.5 assembled and going to try a 5-8 lb. Boston Butt this weekend. I've learned a lot here but I have a couple of questions:

With (let's say) a 6 lb. butt, I've read to allow approx. 2 hours per pound. That's around a 12 hour smoke. The WSM holds 200 brickets of Kingsford. I plan on using the Minion method and try to maintain approx. 225* for 12 hours.

Should I load it up all the way for a long burn or use less and add more later to try and maintain the desired 225-235 cooking temp?

Also, How do you add water to the pan during a cook? I'm going to try to keep the lid on the entire time and add water through the side door. On my old Gourmet ECB, I used a piece of "V" channel sheet metal and let it travel into the pan. Does anyone have a better way?

Thanks for any and all input. Can't wait to get started!
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When ever I have had to add charcoal during the smoke it has always been a bumpier ride than going with a full load of charcoal.

The pouring the water down an angle is a decent method. I have a metal watering can with a long spout.

Good luck!
 
Hello Mike I am far from a pro but maybe I can get you going in the right direction.

You might want to get that temp up a little bit higher say 250/275, nothing wrong with cooking butts at that level, but the 225 won't hurt I guess. 2 or so hours/lb sounds about right but that can vary by outside temp, wind, and especially the meat itself. It may be 10 it may be 14 hours.

I would load it as full as you can get it and not worry about adding later. You can always re-use the coals that are not spent. The WSM is IMO much more efficient than the the ECB you should be pleased with the coal consumption difference.

You might get some varying opinions on using water at all..I don't use it anymore, just line the pan with some HD foil for easier clean up.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by E Sassak:
When ever I have had to add charcoal during the smoke it has always been a bumpier ride than going with a full load of charcoal.

The pouring the water down an angle is a decent method. I have a metal watering can with a long spout.

Good luck! </div></BLOCKQUOTE>

E Sassak, That's a Great idea! Going to the farm store tomorrow and buy a metal one!

Thanks!
 
Hi Mike,

2 hours per pound is the higher side of the time. I usually smoke 10 lbs butts at 225-250 and they are done around the 1.5 hours per pound range.

I would load up from the start.

If you are only smoking a 6 lbs butt, you should have lots of room to add water between the top grate using a container with a spout.

Don't be surprise if your butt stalls between 165-175 for a few hours. This is normal. Aim for 195 for a finish. This is only a basic guide. The meat is done when its done. Try inserting the probe from your therm, if it goes in like your going through butter its done! Good Luck and keep us posted
 
Since this is going to be your first long smoke, I would load up and go for the long haul. This way you'll also get a feel for how long you can go on a full load, should you have heavier butts...8, 9, 10 lb'ers.

With my 18.5, I've gone 14-15 hours and not had to add charcoal.

I methodically stack the charcoal in the chamber, starting around the outside and then working my way to the middle with the first layer, then start the second layer again from the outside and work my toward the middle. Keep going until you are level with the top of the ring. Put your chunks on and then put your lit (maybe 10-15 bricks) on top, so that it makes a V towards the center...kind of following the contour of the water pan.

My WSM has actually held temp (~250) for a couple hours past from when I have taken the butt off. So we're talking 16-18 hours.

I have had to refill the water pan and I use wine bottles.
 
Well Friends, This is some SUPER info! Many Thanks to ALL!

I've kept in mind that this is the "Maiden Voyage" on the WSM and read that they burn Hot the first few cooks. That's the reason for the amount of charcoal to use question.

I did also read that the lower rack can run as much as 30* cooler than the upper rack when using water in the pan and that's my plan.

I'll be going full tilt on the charcoal with 2 hickory chunks buried about half-way down and 2 on top.

Again, Thanks to All!
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Good luck. I've only smoked a couple of beer can (actually coke can) chickens and a couple pork tenderloins. I'm working my way up to butts.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike David P:
I've kept in mind that this is the "Maiden Voyage" on the WSM and read that they burn Hot the first few cooks. That's the reason for the amount of charcoal to use question.
</div></BLOCKQUOTE>
Not all do (mine didn't). Just monitor it.
 
I’m happy I came across this post, hopefully next Sunday I’ll be doing the same maiden voyage. I was able to pick up an older 18.5 this weekend for $150. So since I saved so much I picked up a couple toys right off the bat. A chimney and the maverick wireless with two probes. (I forgot the model but it’s the one that monitors the meat and the smoker temp) I also picked up a Taylor candy thermometer to pop in the lid vent. Plus I ordered the brinkman charcoal pan to use as a bigger water pan.

I am going to do the minion method as well. A couple quick additional questions…

Right now it’s on my deck, this model does not have a heat shield, should I shoot over to Lowe’s and pick up a stepping stone slab for it or is it ok on the deck as it is?

Am I right in saying you time by weight of the individual piece of meat? So if you are going 2 hours per pound and have one 6 pound butt its 12 hours if you have two butts it’s still 12 hours and NOT 24 right?


I will use this post as a guide once all my new toys come in...Thanks for the help!

Btw.. I’m in Michigan and could care less about the snow.. I grill all year round on the deck..(just pull it closer to the doorwall if there is a ton of snow out there.)

pulled pork will not hibernate for the winter in my house!
 
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