Hi from Hertfordshire UK


 
J

Justin B (Uk)

New member
Hi guys and girls,

I've been reading a lot of posts on here and I thought it was about time I joined.
A bit of a noob in the BBQ world and have owned my Weber 57cm Kettle now for about 18months.
Done all kinds of things on from beer can chicken to a roast leg of lamb, smoked a pork shoulder and few other bits. Totally love it and learning from a few small mistakes.
After a bit of saving up I bit the bullet (did you like that? ;)) and over this weekend I picked up a 47cm WSM.
The question I'd like to ask is, do I just get the gasket mod now before I use it, or just suck it and see?

Cheers loads for all your answers in advance :)
 
Welcome to the group Justin. I'd use the WSM a few times and get it gunked up before worrying about gaskets and such. Nothing wrong with a little leakage as long as you can control the temperature.
 
We are glad to have you here Justin. You will get all kinds of answers to your question. I put the gasket from bbqgaskets.com on my right away but as I have said before, it only matters what you want to do. I like to keep my cooker as airtight as I can, but after all is said and done, it probably doesn't mater a lot either way. I wanted to make my WSM "mine". The mods I have made just say what I like and past that, if probably does not matter whether your's is modified or factory. Whatever makes you happy is the right way to go. Good luck and enjoy.
 
Hi Justin - good to see more UK involvement here. Just get cooking and get used to the WSM - you'll get along fine without mods and can always update later if you still feel the need.
 
Hi Justin. Welcome to the forum. My experience was FIRST the gasket because the silicone sticks better when metal is cleaned. Later I started cookind and smoking.
 
Thanks again for all of your kind welcome words.
I did the first smoke on my 47cm WSM two weekends ago and did a beer can chicken using the Weber poultry infuser, which I use all the time in my 57cm kettle.
It was very successful indeed, the only criticism I have ( and I'm my own worst critic) is I should have got wood chunks...but I have a decent supply of wood chips, so I used them (Jack Daniel's wood chips from the barrels they make it in) so wasn't very smokey.
The chicken was still super yummy but lacking in that smokey flavour.
I also noticed that my WSM does leak a bucket load of smoke from the door and lid section. So I've ordered the Nomex gasket kit for it to seal it up. :)
 
Chris Arnold said:
Hi Justin - good to see more UK involvement here. Just get cooking and get used to the WSM - you'll get along fine without mods and can always update later if you still feel the need.
Click to expand...

Hi Chris! Indeed not as many of us in the UK smoking our own meat....but I can see it getting more popular from this year I do believe. :D
 
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