ChristopherC
TVWBB Super Fan
Hey everyone,
Chris here...(aka corpfan1).
After much deliberation and research, I have a brand new Weber Smokey Mountain (18.5" version) arriving later this week.
I have been doing a ton of research and reading, following amongst others:
A little about myself:
1) 1st time attempting to smoke (besides using a foil wrapped pouch or side box on my gas grill)
2) Live near Toronto, Canada in the Great White North (lol)
3) Own a Weber Summit 670, a Weber Go-Anywhere, and a Weber Q 2200
4) Owned a Weber Kettle as a kid/teenager years and years ago
5) Want to get a Weber Summit Charcoal next summer if feasible
6) Love barbecuing and grilling and want to get more into it now that I am settled down and mostly done traveling the world...ha
So I have now watched countless videos (about 300+ hours), and read countless amounts of info and posts on this forum and think I am ready to start using the WSM.
I plan on getting accessories and mods as I go, but want to practice and do a number of test runs before I make it a Smokey Mountain PLUS PLUS. I will likely start with ribs, pork butts and chicken...and then advance to the majors to try a brisket and some other more challenging cuts.
My first mod is to get a 17" charcoal grate and place it where the lower grate goes with a couple of firebricks on each side on top of it and then putting the OEM charcoal grate and the ring on top of that to get a 5.5" distance from the charcoal to the top rack in order to do some charcoal grilling - thoughts?
Any tips for setup and putting it together so I can watch for them in advance?
I plan to be pretty active here on the forum once I get the smoker going!
I want to THANK everyone in advance for advice and tips and the stuff I have already learned and read here on this site.
Cheers guys!
Chris / corpfan1
Chris here...(aka corpfan1).
After much deliberation and research, I have a brand new Weber Smokey Mountain (18.5" version) arriving later this week.
I have been doing a ton of research and reading, following amongst others:
- Chris Allingham (here at the Virtual Weber Bullet)
- Harry Soo (Mr. SlapYoDaddy)
- T-Roy Cooks
- AmazingRibs.com
- Phil N Florence
- Justin (Baby Back Maniac)
A little about myself:
1) 1st time attempting to smoke (besides using a foil wrapped pouch or side box on my gas grill)
2) Live near Toronto, Canada in the Great White North (lol)
3) Own a Weber Summit 670, a Weber Go-Anywhere, and a Weber Q 2200
4) Owned a Weber Kettle as a kid/teenager years and years ago
5) Want to get a Weber Summit Charcoal next summer if feasible
6) Love barbecuing and grilling and want to get more into it now that I am settled down and mostly done traveling the world...ha
So I have now watched countless videos (about 300+ hours), and read countless amounts of info and posts on this forum and think I am ready to start using the WSM.
I plan on getting accessories and mods as I go, but want to practice and do a number of test runs before I make it a Smokey Mountain PLUS PLUS. I will likely start with ribs, pork butts and chicken...and then advance to the majors to try a brisket and some other more challenging cuts.
My first mod is to get a 17" charcoal grate and place it where the lower grate goes with a couple of firebricks on each side on top of it and then putting the OEM charcoal grate and the ring on top of that to get a 5.5" distance from the charcoal to the top rack in order to do some charcoal grilling - thoughts?
Any tips for setup and putting it together so I can watch for them in advance?
I plan to be pretty active here on the forum once I get the smoker going!
I want to THANK everyone in advance for advice and tips and the stuff I have already learned and read here on this site.
Cheers guys!
Chris / corpfan1