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Rio Benson

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Originally from the San Fernando Valley, CA (yeah, I’m a “Valley Boy”) and then having lived in the Carolina's for the past 50 years, I am not new to most of the forms of outdoor cooking. That said, I am a newbie when it comes to the unique WSM; mine is an 18.5”.

Getting ready for the 2016 Thanksgiving Day, I am trying a number of different recipes on my fairly new WSM to both break it in, and to learn some of the more important “do’s and don’ts” that are specific to the WSM. Yesterday, I finished smoking a 12.8 lb. turkey, the culmination of a week-long process, using the Apple Cider/Juice recipe found here on this site, and the results were excellent. However, I did find out a couple of things y’all (Southern talk) might be interested in:
1. I used a self-basting turkey, distinctly contrary to the recipe, because it had been given to me. The brining step did not make the self-basting turkey too salty or too fruity. In fact, for my tastes and those of my guinea-pig friends, the recipe could have even been a little saltier and sweeter.
2. I had purchased the Weber Tool Holder for 18.5” and 22.5” kettles, and it did not work out well for me. The Holder allows the tools to rest against the side of the “bullet”. Tools with any plastic in them got hot enough to melt the plastic; metal tools got so hot they could only be handled wearing grilling gloves. I’m in contact with the seller to see if I can return the rack and the tools it ruined for credit; I don’t know about using the holder on the kettles, but they are definitely worthless for the WSM. Instead of a holder for the “bullet”, I’m going to make my own tool holder to attach to the portable table I use with my WSM.
3. The several leave-in electronic thermometers I’ve purchased have all turned out to be junk. Either the probes don’t last, or the plastic cases, particularly the stands, break in short order. In my humble opinion, you’re better off getting an all-metal meat thermometer made just for chefs. They can be pricier, but should last longer.

Lastly, I want to thank this site and all of you who’ve posted to this forum. The recipes, advice, and suggestions have been a great learning experience for me that I continually refer to.
 
Welcome to the forum Rio. Another "valley boy" here. Lived here all of my 67 years and would love to leave this state but my wife's family is here and our daughters and grand daughter are here. Sounds like you are doing the smart thing by using a separate table. What time of therms have you tried? All of the ones I have use plastic cases with no problem. The probes that go on the grate and in the meat normally are very reliable. The ones from Maverick tend to have more problems. All of mine are from Thermoworks and hold up very well. The only time I have any real problems are when I allow them to get wet. For me that is the biggest issue.

Beside the WSM, what other grills and smokers do you have? You will find that everyone here is very friendly and willing to help. Also, we love pics here and the best way to figure that part out is to go to the button at the top of this page that says "FAQ". Click on that and it will take you to a page that will answer many questions about this site. Again, welcome to this great site.

By the way, what part of the valley are you from? Just curious.
 
Thank you, Bob.

My most recent, before the WSM, was a Weber Genesis Silver II gas grill. A great and very competent grill, but I missed the flavor of charcoal. My previous smoker was a Brinkman, but it rusted out prematurely. On my WSM, I've found that I can move my coal grates up to the top, and it becomes a conventional charcoal grill, much like a kettle. I also have a Lodge Cast Iron Hibachi for those intimate dinners for two. There've been several others, but none notable enough to remember their names.

On the thermometers, I'm leaning towards the folding instant readers. Is anybody out there having good luck with them?

I've lived in Encino and went to school at Van Nuys Jr. and Sr. (class of '56) High Schools. I've also lived in Reseda, and Chatsworth, went to Pierce College in Woodland Hills, and worked for Rocketdyne at the Santa Susanna Mountain Test Facility and also in Van Nuys at their Space Engines Division. I left CA in '63 to move to GA to find a girl I could tolerate, "valley girls" being what they were :cool:


Bob Ivey said:
Welcome to the forum Rio. Another "valley boy" here. Lived here all of my 67 years and would love to leave this state but my wife's family is here and our daughters and grand daughter are here. Sounds like you are doing the smart thing by using a separate table. What time of therms have you tried? All of the ones I have use plastic cases with no problem. The probes that go on the grate and in the meat normally are very reliable. The ones from Maverick tend to have more problems. All of mine are from Thermoworks and hold up very well. The only time I have any real problems are when I allow them to get wet. For me that is the biggest issue.

Beside the WSM, what other grills and smokers do you have? You will find that everyone here is very friendly and willing to help. Also, we love pics here and the best way to figure that part out is to go to the button at the top of this page that says "FAQ". Click on that and it will take you to a page that will answer many questions about this site. Again, welcome to this great site.

By the way, what part of the valley are you from? Just curious.
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Rio, as for instant read folding therms, check out Thermoworks.com and look at their Thermopens. The Thermopens are more expensive than some of the others, but they are worth it. I learned a long time ago that you get the best tools for the job and you will never regret it. I have two and they work flawlessly.

As for "valley girls", I married one just shy of 40 happy years ago and raised to beautiful daughters together. Add to that a beautiful 5 yr old grand daughter and other than living in California, life couldn't be better.
 
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