I love this smoker

[Loren]

I got the WSM less than a week ago and last night did 2 packer briskets (10 and 12 lbs) for my grandson's first birthday. I trimed them some, rubbed them good and smoked them overnight for about 10 hours. I foiled them in the wee hours with a little apple juice and they were jiggling and fallin apart this morning. I need a bigger water pan and will get the brinkman charcoal, or I'll try the sand at some point.

Great board, folks, I've learned a lot lurking around.

Loren

 

[Morgan Sziraki]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Loren:
I love this smoker
</div></BLOCKQUOTE>

I recall the same thought a while back

Welcome aboard.

morgan

 

[Paul G.]

Loren

Congrats on your WSM. I feel sure you'll really enjoy it. Glad to see someone else from the Heart of Dixie and also a grandparent posting. I have a 3 year old and another arriving on Friday.

You started out with a fairly challenging cook, the brisket, but sounds like it went well. You will like the Brinkman pan for overnighters. If Ga has Sports Academy stores you can get them there quite cheap. It's the Brinkman charcoal pan we use, not their water pan.

Sand has advantages and disadvantages, so move cautiously in that direction.

Paul

 

[Steve Abrams]

The more you use it the more you'll love it. After I got used to it I no longer check the temps every 20 - 30 minutes. Its like the infomercial... You set it and forget it!

I did forget to tell you that I have a remote thermometer on the grill to help me keep track of grill temps.

 

[Loren]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul G.:
Loren......You started out with a fairly challenging cook, the brisket, but sounds like it went well. ........Paul </div></BLOCKQUOTE>

Thanks Paul, but I've cooked several briskets before, -- just not on the WSM. I also broke the WSM in on some butts one afternoon before tackling the briskets. I bought high dollar brisket for this cook because I've been disappointed with brisket in the past.

I'll heed your warning about plunging into the sand too quickly. Water's working well, I'll stick with it for a while.

Loren

 

[K Kruger]

Welcome to the board, Loren. I'm sure you'll have much to contribute here.

Though I prefer water (and definitely recommend the larger pan--a real time/hassle saver), do try the sand at some point to see what you think. Many here prefer it.

Looking forward to your posts.

 

[Matt Faery]

Welcome Loren. I've loved this smoker from day 1 and I'm sure you will too. I still have stock everything with mine and with some TLC everything works out great.

 

[Bill W.]

"I love this smoker". My wife is getting sick of hearing that from me. It's usually when I'm 7 hours into it and I haven't had to make any adjustments and the temps have stayed withing 5 degrees of 225. I had a cheapo bullet smoker and a small offset smoker before this one and boy what a difference.

I have the brinkmann pan and I've done 15 hours before w/o refilling it. It was pretty dry towards the end but the coals were gone too so it didn't matter. I haven't tried sand yet. I'm in no hurry, the water works fine for me.

btw-
Welcome to the board.