Just got my wsm 18 today,whats my must haves?
- Thread starter M Duckett
- Start date
Gary Hodgin
TVWBB Super Fan
Congratulations on your WSM. Other than charcoal and meat I don't think there are any "must haves," but a chimney and a remote thermometer are really nice.
Mark Skeet
TVWBB Pro
What those ^^^^ guys said. I'd also add this site and forum to the list. Ask questions, everyone here will help. I'm still new and have learned a ton in the past couple of months. Welcome aboard and have fun!
Scott Underwood
New member
I would recommend the weber chimney, they work well and seem to last longer.
I use a few paper towels with canola oil poured in the middle to get the chimney started using a standard long grill lighter.
I usually light the chimney on my second grill.
Some heavy gloves for dumping the chimney.
Some fireplace tongs for adjusting the coals.
Use the blue bag kingston when you get started.
I use a remote thermometer (the kind with the metal wrapped wire you can place in the oven). I drilled a hole through a cork and slide the thermometer probe through it and drop that in one of the three holes in the top vent of the WSM to monitor the pit temp. You can use that probe occasionally or a second one to monitor the meat temp.
Use Apple wood chunks over chips, don't use too much wood. Or your meat will be bitter, that was a big issue for me early on (I'm still learning).
Follow these two recipes for getting started:
http://www.virtualweberbullet.com/rib1.html
http://www.virtualweberbullet.com/pork2.html
I recommend cooking baby backs for the ribs initially as they turn out great with the recipe above you can cook spares the same way just using a longer cooking time.
For the butts pull at 190 degrees and wrap in foil and place in a cooler till time to serve, then pull the pork.
For ribs you can test using the break method, pick them up under center and watch for a slight break in the top center of the bark.
Enjoy your new WSM.
I use a few paper towels with canola oil poured in the middle to get the chimney started using a standard long grill lighter.
I usually light the chimney on my second grill.
Some heavy gloves for dumping the chimney.
Some fireplace tongs for adjusting the coals.
Use the blue bag kingston when you get started.
I use a remote thermometer (the kind with the metal wrapped wire you can place in the oven). I drilled a hole through a cork and slide the thermometer probe through it and drop that in one of the three holes in the top vent of the WSM to monitor the pit temp. You can use that probe occasionally or a second one to monitor the meat temp.
Use Apple wood chunks over chips, don't use too much wood. Or your meat will be bitter, that was a big issue for me early on (I'm still learning).
Follow these two recipes for getting started:
http://www.virtualweberbullet.com/rib1.html
http://www.virtualweberbullet.com/pork2.html
I recommend cooking baby backs for the ribs initially as they turn out great with the recipe above you can cook spares the same way just using a longer cooking time.
For the butts pull at 190 degrees and wrap in foil and place in a cooler till time to serve, then pull the pork.
For ribs you can test using the break method, pick them up under center and watch for a slight break in the top center of the bark.
Enjoy your new WSM.
Ashley Ruthstrom
TVWBB Member
Gasket to keep the smoke in and a ATC. ATC for sure. It's makes it so much easier.
Eric Michaud
TVWBB Super Fan
Figured I would add this since no one brought it up but a fire extinguisher and carbon monoxide detector for your house. I have a friend who recently had a fire on her deck from her smoker and got burned pretty badly.