David Vitale
New member
First, I want to thank everyone at this site who posts their wit and wisdom about BBQ and inspired me to purchase the WSM - If I could I'd buy you all a round.
I purchased my WSM at the Grilldoctor for $179.00. When the WSM arrived, it had a very minor crease dent in the body and one of the bottom vents had a crushed turning fin. No biggy on the dent and I repaired the vent. I also did the drilled top vent rivet mod for a candy thermometer - This was very easy and works great.
Now for the cook. I did two small Mr. Browns totaling 9.5 lbs just to get used to the WSM.
I used the recipe and cooking directions posted at TVWB and kept the log posted here as well.
I used 2/3 apple wood and 1/3 hickory because that's what I had on hand. My Brinkman water pan has not arrived yet, so I used the WSM pan.
I used the new Kingsford with a layered wood and charcoal Minion Method using 15 coals to start. The outside temp was 55 degrees at 2:30 AM when I started - and it started to sprinkle as soon as I got up to start. I held an umbrella over the chimney starter while the coals were ashing over.
The total cook was 13 hours, with an internal temp of 185. At 185 I foiled the shoulders and put them in an empty ice chest for 2 hrs, where the internal temp reached 191 degrees from carry over. Meanwhile, I threw two pounds of hot dogs on the smoker - ooooooh what a great tip, my kids loved them (so did I).
The results were outstanding. Bark formation was beautiful, smoke ring about 1/4 to 3/8 inch and uniform. Tender and moist throughout.
I only had one mishap at about the 8 hr mark. At the 7 hr mark I went to church and the water went down to 1/2 and the temp shot up to 260. I don't know how long it was at this temp, but I refilled the pan, closed down the vents and got the temp back to a steady 240 in about 20 minutes. It did not affect the outcome of the cook that I noticed.
As a summary of my thoughts on the new WSM:
1. Extremely easy to adjust and maintain steady cooking temperatures. I had a steady 240 with minimal tweaking.
2. Very well built and the components seal well together.
3. The drilled top vent rivet mod for a thermometer was very easy to do and works very well.
4. I think from the results I had on my first cook that this is an outstanding value and would buy another in a heart beat.
Again - thanks to all of the pit masters that have shared here.
Cheers.
I purchased my WSM at the Grilldoctor for $179.00. When the WSM arrived, it had a very minor crease dent in the body and one of the bottom vents had a crushed turning fin. No biggy on the dent and I repaired the vent. I also did the drilled top vent rivet mod for a candy thermometer - This was very easy and works great.
Now for the cook. I did two small Mr. Browns totaling 9.5 lbs just to get used to the WSM.
I used the recipe and cooking directions posted at TVWB and kept the log posted here as well.
I used 2/3 apple wood and 1/3 hickory because that's what I had on hand. My Brinkman water pan has not arrived yet, so I used the WSM pan.
I used the new Kingsford with a layered wood and charcoal Minion Method using 15 coals to start. The outside temp was 55 degrees at 2:30 AM when I started - and it started to sprinkle as soon as I got up to start. I held an umbrella over the chimney starter while the coals were ashing over.
The total cook was 13 hours, with an internal temp of 185. At 185 I foiled the shoulders and put them in an empty ice chest for 2 hrs, where the internal temp reached 191 degrees from carry over. Meanwhile, I threw two pounds of hot dogs on the smoker - ooooooh what a great tip, my kids loved them (so did I).
The results were outstanding. Bark formation was beautiful, smoke ring about 1/4 to 3/8 inch and uniform. Tender and moist throughout.
I only had one mishap at about the 8 hr mark. At the 7 hr mark I went to church and the water went down to 1/2 and the temp shot up to 260. I don't know how long it was at this temp, but I refilled the pan, closed down the vents and got the temp back to a steady 240 in about 20 minutes. It did not affect the outcome of the cook that I noticed.
As a summary of my thoughts on the new WSM:
1. Extremely easy to adjust and maintain steady cooking temperatures. I had a steady 240 with minimal tweaking.
2. Very well built and the components seal well together.
3. The drilled top vent rivet mod for a thermometer was very easy to do and works very well.
4. I think from the results I had on my first cook that this is an outstanding value and would buy another in a heart beat.
Again - thanks to all of the pit masters that have shared here.
Cheers.
