Just Ordered First WSM Any Advice


 
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David Fletcher

New member
If any one has any advice about the WSM I would appreciate it. I heard a lot of good things about the WSM but I've read to replace the aluminum door because it lets out to much smoke. Not sure if that is true. Also I have read to break in your smoker in the Harry Soo from Slap Your Daddy Bbq way. Has anyone done this before and noticed a difference?
 
Best way to season is cook on it. The door is poor quality. You might be able to shape it enough, just keep at it, but I really like the Cajun Bandit SS doors for the 22". After plenty of seasoning, my doors were ok, but I put the CB on anyway. Tight fit, but it is pricy since you should also use a compression latch for optimum results.
 
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I'm also a fan of the Cajun Bandit stainless-steel door. I have them on both my WSMs.

You don't have to use a compression latch, just leave one of the washers out when you move the handle over to the new door.

You definitely want to season your smoker, although I don't know that you have to go to SYD extremes. When I got my first WSM, I didn't season it. When I got the 2nd one, I couldn't believe how bad it smells inside compared to my very well seasoned first one. So for the second one, I first ran a load of charcoal with all the vents wide open to burn off the oil inside. Then I went to Costco and picked up a big package of chicken thighs and a big package of bacon, and ran another load of charcoal with a ton of smoke wood (like 15-20 chunks) at around 250 or so with the chicken and bacon in there. I removed the water bowl so all the grease would drip into the coals and vaporize, making even more gunk for the inside of the smoker. Just one treatment like that and the smoker smelled delicious and ready to cook on. You could do both of those in a 24-hour period.
 
David, I bought my WSM early last season and I love it. After my first couple of smokes, I purchased a Maverick 732 wireless thermometer through Amazon. Really makes temp control easy. If you decide to go that route you will have to decide which method you'd like to use for sensor wire access. I used the notch method. I then opted for the Nomex gasket for the door and the center to minimize smoke and heat leakage. My next upgrade is going to be a welding blanket from Harbor Freight to use on windy days. Wind is not a smokers friend. Hope my comments help. Good luck and good smoking.

I may eventually go for the Canine Bandit door but I just can't justify the bucks. And, yes, the stock door is crappy.

Almost forgot, I seasoned by just burning a bunch a full load of KBB and a bunch of hickory chunks.
 
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Congrats on your purchase! You are going to love it! These WSM are excellent for low and slow. I am a newbie msyelf. Personally, I would start out with some of the basic cooking recipes on this site. They will render an excellent cook without to much effort. Also, these forums offer a wealth of information and everything is super helpful. Finally, we LOVE pics!
 
My recommendation to new smokers/BBQ'rs is unless you're just into buying gadgets (nothing wrong with that), that you don't buy anything except the basics for awhile. Some charcoal, a chimney, some gloves and some wood. Eventually, I'd get a Thermapen but that would be my only splurge. A new door is nice, but you won't need it. Learn how to cook without water and get long cook times and you'll never need to open the door. A wireless remote thermometer is convenient but you can live without it. Before too long, you'll be able to trust your cooker because you'll know how it operates.

Focus on your meats and rubs and you will be putting out some great BBQ in no time.

And what Dwain said . . . .
 
Jerry N. said:
My recommendation to new smokers/BBQ'rs is unless you're just into buying gadgets (nothing wrong with that), that you don't buy anything except the basics for awhile. Some charcoal, a chimney, some gloves and some wood. Eventually, I'd get a Thermapen but that would be my only splurge. A new door is nice, but you won't need it. Learn how to cook without water and get long cook times and you'll never need to open the door. A wireless remote thermometer is convenient but you can live without it. Before too long, you'll be able to trust your cooker because you'll know how it operates.

Focus on your meats and rubs and you will be putting out some great BBQ in no time.

And what Dwain said . . . .
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Well said. Once you learn and trust your WSM then start buying gadgets. People have a tendency to rely on gadgets before the cooker itself.
 
Todd Phillips said:
Well said. Once you learn and trust your WSM then start buying gadgets. People have a tendency to rely on gadgets before the cooker itself.
Click to expand...

Lots of good advice here.

I have 3 WSMs, all with stock doors. They can be bent to fit good enough, after all, it's just barbecue :)
At least in the beginning I would say spend that money for charcoal and meat instead of gadgets.
 
Hi David
You didn't tell us how big it is !
Anyway before starting the fire I set up the nomex tape at the lid basement and allround the door too.
Then I sprayed some nut oil allover inside and put some pork chops in. Water pan out. Then I started the fire up to 350 for hours.
For me great seasoning.
 
I agree with most of the above. I didn't season my WSM before my first cook and it turned out just fine (butt). My door didn't leak much and was fine after a few cooks. Fine to this day.

With regards to toys per the above, get what you want but don't feel you have to make purchases/mods just to get good BBQ. I still run my wires under the lid with no holes, grommets etc... I bought a Stoker a year in after I was comfortable with basic cooking and temp control mostly for overnighters. Of course, there was the cool factor of watching events in real time on my laptop though Stokerlog.

My best advice, and I've taken it from the veterans here, is to enjoy what you do while you're doing it. No need to rush things. You'll use your own experiences to shape how you cook. If you have a recurring issue, the members here can probably help figure it out.

If I had to suggest basic accessories, I'd say that my $3 rubber palm gardening gloves from the local hardware store let me load fuel into the WSM without getting my hands dirty. My cheapie disposable food grade gloves (50 pairs for $5) let me rub the meat without getting stained hands. Finally, my Raichlen heat proof gloves allow me to work with the meat like pulling apart a butt without burning myself (there are some nice, thinner ones I see on TV but haven't had the urge to buy yet). After that, it's thermometers and up.

Don't stress the cook. A few beverages always help.
 
Newbie here. I'm really happy with all the advice you're receiving here...because it's the same kind of advice I've been receiving since joining this discussion group. All of it makes perfect sense, so long as you don't try it all at the same time. As one person said, better to spend your time having fun and ENJOYING the art and science of barbecue. I'm trying to learn my kettle and WSM, and so far neither has failed me. I'm still learning how my equipment works.

Don't focus on form. Focus instead on substance. Make mistakes...you can always eat your mistakes. What these people are offering you are guidelines. They aren't strict "Thou shalt" or "Thou shalt not." AND when you've stumbled on something, share it with the rest of us. Whatever you accomplish, or don't accomplish, let us know. There's always something new to learn.
 
David;
One little tip. Kingsford Original charcoal goes on sale, normally, (two twenty pound bags bundled together) just before Memorial Day. That is a GOOD time to stock up if you have the room. I generally buy several hundred pounds. You don't have to go to those extremes but it IS nice to get some charcoal at half price, or less, as you'll be grilling and smokin' all spring, summer, and fall (and some of us crazies in the winter:rolleyes:).

Using the "Tin Can Minion Method" allows me to easily catch the temperature on the way up and increase the time I can cook on one load of charcoal. It costs nothing, and WORKS (and is consistent).

Keep on smokin',
Dale53:wsm:
 
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I recommend wiring the charcoal ring to the charcoal grate. I did that on my 18.5" and now on my 22.5". It's easier to empty the ashes. Depending on where you store it and if you need to move it, you might want to add wheels to it.
 
The one recommendation I would make is to add handles to the mid section. The 22 is a big dude and clumsy. It's next on my list and, given what I know now, it should have been the first mod I made.
 
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