Hi all
Great resource here.
I've had a 14.5 WSM for about 5 months. Never owned a smoker before that. It's been great on 4 or 5 rib attempts to get to know it and I feel I have a pretty good handle on the setup now, although fuel and time are an issue. Been finishing them off in the oven after 3 hours or so.
A couple of question you may be able to help with:
1. I have researched the lump v briquettes and generally it appears that briquettes are recommended for longer cooks. Haven't seen much about combining the two at the same time, is this a thing, does it work and are there any benefits ?
2. Weber recommend quantities of fuel for cook times. They say 30 lit / 30 unlit is 6-8 hours but I am only getting 2-3 for that amount of fuel. Marketing ploy or something wrong ?
3. Can you re-use partially used fuel from a cook ?
Other info that may help answers:
Filling water pan at start with hot water
Temp stable prior to adding meat (maybe 30min to stabilise)
I love the smoker and am happy to experiment with it, but you all may be able to shortcut the learning process.
Lastly, what do you recommend as my first bigger longer smoke ?
Thanks all and again, great resource.
Cheers
Matt
Great resource here.
I've had a 14.5 WSM for about 5 months. Never owned a smoker before that. It's been great on 4 or 5 rib attempts to get to know it and I feel I have a pretty good handle on the setup now, although fuel and time are an issue. Been finishing them off in the oven after 3 hours or so.
A couple of question you may be able to help with:
1. I have researched the lump v briquettes and generally it appears that briquettes are recommended for longer cooks. Haven't seen much about combining the two at the same time, is this a thing, does it work and are there any benefits ?
2. Weber recommend quantities of fuel for cook times. They say 30 lit / 30 unlit is 6-8 hours but I am only getting 2-3 for that amount of fuel. Marketing ploy or something wrong ?
3. Can you re-use partially used fuel from a cook ?
Other info that may help answers:
Filling water pan at start with hot water
Temp stable prior to adding meat (maybe 30min to stabilise)
I love the smoker and am happy to experiment with it, but you all may be able to shortcut the learning process.
Lastly, what do you recommend as my first bigger longer smoke ?
Thanks all and again, great resource.
Cheers
Matt