Just Ordered First WSM Any Advice

[Russ Sylvester]

I would recommend that you take it out of the box, assemble it, and fire it up!

Chris has lots of very good recipes and step by step guidlines for the first few cooks. I would suggest a pork butt as it is very forgiving to temp swings and almost impossible to go wrong with.

The best piece of advice I can think of is to wait at least 30 minutes between vent adjustments. Otherwise you'll chase that thing up/down/up/down. Forget the gadgets and upgrades for now. Just use it.

Russ

 

[Jimmy D]

The best piece of advice I can think of is to wait at least 30 minutes between vent adjustments. Otherwise you'll chase that thing up/down/up/down.
Russ

Great tip, thanks!

 

[Robert McGee]

I would like to second Miguel's suggestion to wire the charcoal ring to the charcoal grate. I have done that on all of my smokers. After the cook is over, and I shut down the smoker and it is cooled off, I merely pick up the charcoal ring and grate and gently shake it. All of the ashes fall into the bottom. I set the ring and grate aside and dump the ashes in a nearby dedicated STEEL trash can (with lid). I save the partially burned charcoal for use on my grills. Only NEW charcoal goes into my smokers. I love consistency when running my smokers and this gives me consistency.

Keep on smokin',
Dale53

 

[Nick D.]

David, I would recommend using the cooking logs Chris has put on the site. It can really help you figure out what you like and what you would like to change to make your food better. http://www.virtualweberbullet.com/cookinglog.html
I have found them very helpful. And congratulations. You will enjoy your wsm. They are a lot of fun.