Got my WSM today..What should i cook?


 
fred nevill

fred nevill

TVWBB Member
Howdy all, I got my 18 inch WSM from amazon today and I have a freezer full of meat. My question is what should I cook to make a good impression with my wife, she really liked this one and said if we like the way it cooks we will probably get the 22. My other smokers are offsets and a Big Steel Keg so I know this will be a different type of cook. My freezer has spares,baby backs, pork butts and shoulders, packer briskets and brisket flats so I do have a big choice and just want to make a good impression.
I also plan on using water in the water pan the first time I use my WSM and I also have a pitmaster iq 110, so if it woorks the way I want I could cook for several hours.
Thanks for any advise.
 
Isn't the pitmaster a automatic temp system? I didn't think people used water with those. I don't know if you're commited to using water, but I would recomment that you do not. Personally, I'd get those ribs going for a first cook.

If you just want to see the wsm in action, then do a butt(s), but for impressing the wife, or anyone, I think ribs are right up there on the impressive scale.
 
I'd go for Ribs. They cook kind of fast and can tolerate a higher heat so while you're getting that feel for your smoker it's not too bad.

Then after you've had some experience with it on the shorter cooks and know what your temperature control and fuel needs are start attacking those longer cooks. chickens aren't a bad choice either unless you get the obsession for the perfect "bite through" skin, then your prep work will drive you to scraping and muffin pans.
 
I was kind of leaning towards ribs myself. But that idea of getting used to the WSM makes perfect sense so ribs it is.

As for chicken I can never get that right anyways
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so another good reason for ribs.

On the water pan I was not sold on using it but a buddy of mine that convinced me to get the WSM swears by his and I thought for my first time I would try that before trying sand or just foil in the pan.

Thanks again, i appreciate it.
 
I just got one yesterday on clearance from a local Ace Hardware and asked the same question and got the same answer. The weather is on the very snowy side so I'm probably going to wait on my first cook but I imagine you guys have snow up there as well. I will be watching to see how your first cook goes. Good luck.

Wayne
 
Wayne don't let a little snow stop you unless it is really windy. I cooked on mine a few weeks ago in the snow, 10-15 mile winds, and 0 to - 0 temps. My wsm is old and leaks air like a $*%$@! However as cold as it was I ran all my bottom vents closed and the exhaust partially closed for a bit to try to keep the temps below 275*. This was an over night cook making pork butts. Believe it or not I got 14 hrs on a full ring of Kford with a half a dozen chunks of apple and cherry burried in the charcoal. After 12 hours I stirred my coals once and stopped cooking at 14 hrs when my butts were done. I did use the clay saucer mod in my water pan like I normally do. The only time I ever use water is when I want to cook at temps 225* or less. With my wsm that is the only way to get it done. I have found that each of these little bundle of joy cookersact a little different. My advise is bust it out and have some fun with it. Learn your cooker and next thing you know you will not to be afraid to cook in a down pour! HTH Vince
 
I'd go with the butt. The longer cook will let you fiddle as required and the end product is extremely forgiving.

Or throw a butt on bottom and a few racks on top so you have something to eat while you wait
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I actually bought some ribs today at the store and will cook them tomorrow so we will see how it goes. I'm still undecided whether or not I should use water in the pan or not. I'm leaning toward not using water. My fiancee wanted some pork tenderloin so we bought that also but I don't know if I can cook them together since I have never cooked tenderloin for a few hours like the ribs.

Have any of you ever cooked these together?

Wayne
 
Probably a safe idea to use water. I'd suggest doing that as the WSM reacts much quicker to changes when you use the clay pot or foil the water pan.

Even if using water I'd put foil in the water pan to help with cleanup afterwards.

Doing a butt is good to and will come out great as well, but I figured Ribs so you don't have to worry and plan as much as you would the Butt.
 
Thanks for the advice. Do you guys still use the minion method when doing shorter cooks and do you wait until the smoker gets to a certain temperature before putting the meat on?

Will the use of water in the water pan cause problems with trying to keep the temps up if the outside temperature will only be in the 30's?

Wayne
 
Water absorbs heat energy 25x faster than air.

To get your temps above 212º, that water's going to have to get up there too. Cold water will take even longer and more fuel.

In 30º weather, I wouldn't bother with water.
 
Well, I started my first cook of two racks of BB ribs at around 11:15am. I'm about 2 hours in and my temps have stayed pretty stable for the most part. Its 43* degrees out right now with a little bit of wind. The current temps in the WSM at grate level are about 240*. My Taylor candy thermometer says about 235* and my cheap Walmart digital remote temp says 245* My temps did get up to about 265* for a little while.

I foiled the water pan with no water. I have two of the bottom vents completely closed and one barely cracked and the top vent is all the way open.

I did use the minion method with a full ring of unlit charcoal with about 30 lit on top. I'm pretty impressed that the temps stay pretty steady with this smoker.

I did discover that the bottom bowl is a little out of round since the middle section rocks a little in the bowl. My door fits on pretty tight. We will see how the cook continues to go.

Wayne
 
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