I've had my WSM 18.5" for several years. I don't smoke very often - maybe 2-3x month. Last year I purchased a Thermoworks Smoke X2 and a Billows for better stability during overnight smokes. The last smoke I did was a brisket, which is what finally pushed me over the edge about thinking of getting a different smoker. Here are my issues:
#1 - Extremely long cook times
I'm constantly struggling with what I feel are ridiculously long cook times. The brisket I mentioned above was smoked at 225. After 12 hours and being at the stall at 170 degrees, I wrapped it in some pink butcher paper. After 22 hours, it still wasn't done (it was at 188 degrees). I finally caved in and finished it in the oven at 270.
These long cook times are pretty consistent. I usually smoke everything at 225. My typical cooks times look like this:
#2 - The lid is almost impossible to remove during cooks
Anytime I smoke, I'm having to use a screwdriver to pry the lid off my smoker. The rim around the body that the lid sits on is now bent in various spots as a result. I've tried cleaning the gunk off the lid, but it is really caked on, even when warmed up. Just dealing with the lid has made me hate using the smoker. How do you deal with this?
Thanks.
#1 - Extremely long cook times
I'm constantly struggling with what I feel are ridiculously long cook times. The brisket I mentioned above was smoked at 225. After 12 hours and being at the stall at 170 degrees, I wrapped it in some pink butcher paper. After 22 hours, it still wasn't done (it was at 188 degrees). I finally caved in and finished it in the oven at 270.
These long cook times are pretty consistent. I usually smoke everything at 225. My typical cooks times look like this:
- Brisket: 20+ hours
- Baby back ribs: 6+ hours
- Pork butt: 18 hours
#2 - The lid is almost impossible to remove during cooks
Anytime I smoke, I'm having to use a screwdriver to pry the lid off my smoker. The rim around the body that the lid sits on is now bent in various spots as a result. I've tried cleaning the gunk off the lid, but it is really caked on, even when warmed up. Just dealing with the lid has made me hate using the smoker. How do you deal with this?
Thanks.