New Geek Questions re: WSM


 
E

Eugene A

TVWBB Fan
OK, Everybody, here are some more geek questions --

1. I completed a successful test run of my new WSM. I confirmed my suspicions about temp control and weather effects (intense direct sunlight). Thank you all for your input and your encouragement.

2. There was a significant moisture buildup on the walls of the WSM, and some brown wet gunk which I tried to wipe off (yes, that's what it looks like). AND the ash in the bowl was like wet clay. Is that normal for a WSM?

3. I'm figuring that the moisture buildup is because of the water bowl. Is this something that I'm going to deal with every time I use the WSM?

4. This was a dry run, i.e. I wasn't cooking anything. What other kinds of crud can I expect to encounter when I really start cooking low and slow?

5. I filled the charcoal ring to the brim, and I ran the test for four hours. It seemed that maybe 1/2 to 2/3 of the coals remained unburned or partially burned. I salvaged them for use in the next cook...is that what you guys/gals do? Is the fuel usage normal for a short cook? Before anyone asks, yes, the coals were cold, and I left the bag on the porch (concrete) just in case one of the coals decides to reignite. I used KB.

6. The grill cover that came with the unit has these two elastic bands. I cut them because it's a real PITA to get the cover on with those damned elastic bands. Besides, my Weber Performer Silver has a cover that doesn't have elastic bands, and it works just fine.

7. As I was breaking down the unit I noticed this intense funky aroma, a little chemical, a little smoky. I'm guessing that the aroma is normal for a charcoal cook with no meat and no smoking wood.

8. Someone on the WWB discussion group talked briefly about "seasoning" the cooker. I assume (and you know what they say about "assume"...and who are "they" anyway?) that it simply means heating the unit and getting a nice charcoal crud coating on the innards, something like seasoning a cast iron skillet.

Maybe it's a personality trait or something, but I don't necessarily like to backtrack unless it's absolutely necessary. That's why I'm trying to get answers to these questions now before I start using my cooker in earnest.

Once again, thank you, one and all, for your suggestions, recommendations, and any attaboys that are tossed in my direction.
 
I recommend reading this and other articles on TVWB. Here are some of my opinions to some of your issues:

3. If you used water, yes it's common.
4. You want the build up that comes from carbonized grease. This will help control the temps in the pit.
5. Yes, I reuse charcoal. If you use water you will burn more charcoal because the energy required to heat the water, if not, you will use less.

7. I am unaware of a funky smell from my pit.
8. Seasoning refers to the carbonized build up that comes from about 10 cooks. Chicken, Pork Butt, Chuck Roast, Fatties etc have higher fat content and help the seasoning along a bit quicker.
 
Just start cooking with food and have a good time doing it with adult beverages. Dwain gave you great advice. As you cook it will get seasoned and you will build up a nice aroma of bbq. Try a cook with water in the pan and then no water see what you like best.
In my wsm I only wipe the inside of lid once in a while when "flakes" develop. When done cooking I put my cooking grates directly over the charcoal ring and scrub. Next day I clean my water pan when it's cooled down.
 
Tony R said:
Just start cooking with food and have a good time doing it with adult beverages. Dwain gave you great advice. As you cook it will get seasoned and you will build up a nice aroma of bbq. Try a cook with water in the pan and then no water see what you like best.
In my wsm I only wipe the inside of lid once in a while when "flakes" develop. When done cooking I put my cooking grates directly over the charcoal ring and scrub. Next day I clean my water pan when it's cooled down.
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Tony: Thanks. It's kinda sorta the direction I'm headed, based on the advice I'm receiving form the folks here.
 
Tony R said:
When done cooking I put my cooking grates directly over the charcoal ring and scrub...
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Can you elaborate on that? I'm used to kettle cooking and I never worried about cleaning until the next cook where I'd give it a quick scrub with my favorite wire brush and then just burn the rest off. With my WSM, I'm not able to do it that way. So, I haven't developed a way to clean them.
 
I just wipe em off with a shop towel. Tony removes the center section and places them on the fire ring to burn off bits and pieces.
 
I don't bother taking the unused charcoal out,I just throw the lit chimney in on top of it the next time I cook.
 
Darren C. said:
Can you elaborate on that? I'm used to kettle cooking and I never worried about cleaning until the next cook where I'd give it a quick scrub with my favorite wire brush and then just burn the rest off. With my WSM, I'm not able to do it that way. So, I haven't developed a way to clean them.
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See what Dwain said....it's a quick scrub.
 
I just tell my wife her cleaning the WSM is part of doing the dishes.










JJ. She would slap me lol. I just brush the cooking grates off and knock off any flakes on the inside.
 
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Cooking should be fun don't take the fun outta it by over thinking the small stuff. Throw some meat on that baby and let her rock!
 
Eugene A said:
Maybe it's a personality trait or something, but I don't necessarily like to backtrack unless it's absolutely necessary. That's why I'm trying to get answers to these questions now before I start using my cooker in earnest.

Once again, thank you, one and all, for your suggestions, recommendations, and any attaboys that are tossed in my direction.
Click to expand...

Nothing wrong with doing research and getting questions answered beforehand! You want to know what to expect so you know how best to deal with it!

I think you're on the right track. Your dry run gave you some insight that I didn't have my first run, and by sharing your experience you've undoubtedly helped another newbie who will read your posts! My opinion, you're ready to throw a butt on and let her cook!

I will give you this one bit of advice, don't try to get too complicated too fast. Not that I think that's what you're doing. I just know when I first started I had to remind myself several times to just keep it simple. I'd get way into my head on Tuesday for a smoke that I was planning for Saturday. It was crazy! I still find myself thinking about my weekend smoke, but mostly to make sure I get the right meat from the store early enough in the week to get it prepped to go one either Friday night or first thing Saturday. Anyway that's just my two cents.

Enjoy your first cook! (I think you're ready) Oh and don't forget the pics!
 
The moisture: Possibly from water in the pan creating a sauna inside the WSM. Wipe down the inside. Try it without water in the pan.

The smell: Kingsford Blue Bag is known to have an odor and taste that is unpleasant to some people. Add moisture to the odor and it could become funky as you describe. I am one of those who cannot use KBB due to the smell and taste. My Performer has the pleasant aroma of Stubbs with a subtle hint of apple which I use in small amounts for smoke wood.

I suggest cooking a pork butt. They are not expensive and are difficult to mess up. The fat will help gunk up (season) the inside and help to eliminate leaks. It also gives you a lot of time the try various adjustments to find what works for you. If you do not like pulled pork share it with people at work or give it to a family that is less fortunate.

It will not be long before you are producing quality Q that you are proud to share with family and friends.
 
Lance/Brian/Elaine, or if you prefer, Elaine/Brian/Lance, or any permutation thereof --

Coming from a Wall Street mentality the small stuff is what worried us the most, as we were used to dealing with the "big stuff." Anyway, thank you all for your encouragement. Now that I've had the opportunity to see what up until now I've only read, I think I'm ready for a serious cook. I'm inclined to start out with ribs, because I'm comfortable with ribs. My first pulled pork was done in the oven, Myron Mixon's recipe, and it came out ok...I wasn't pleased but my wife loved it. I'm thinking the 3-2-1 with ribs on the WSM. I pulled a bunch of recipes that didn't go longer than 6-8 hours for various meats. I'm not sure I can handle a 12-14 hour cook for anything...I mean, getting up a 3am to prepare for a meal at 6pm? I guess that's half the fun and most of the challenge. I'll get there eventually; but, for now I'm thinking ribs.

Thanks again for your help, everyone!
 
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I TOTALLY get the worrying about the small stuff! As an engineer it is my JOB to worry about the details. That's exactly why I had/have to keep reminding myself to take a breath/relax/keep it simple/etc. when it comes to BBQ. And while I didn't post all my questions, I did spend about a month scouring this forum prior to buying my WSM looking for answers to the "what to expect" question. I can't even count how many "how to prepare brisket" posts/articles/videos/etc. I've looked at, and I still haven't tried to cook one! lol.

That's one of the great things about this forum though, there is a great wealth of knowledge and plenty of friendly people here who are eager to share that knowledge. And of course there are also those of us who are just excited for new guys to fire up their smoker/grill for the first time and fall in love with it like we have.

Anyway, good luck with your first smoke! Don't forget we're here if you run into issues, or just want to share pics as you go.
 
Brian Johnson said:
I TOTALLY get the worrying about the small stuff! As an engineer it is my JOB to worry about the details. That's exactly why I had/have to keep reminding myself to take a breath/relax/keep it simple/etc. when it comes to BBQ. And while I didn't post all my questions, I did spend about a month scouring this forum prior to buying my WSM looking for answers to the "what to expect" question. I can't even count how many "how to prepare brisket" posts/articles/videos/etc. I've looked at, and I still haven't tried to cook one! lol.

That's one of the great things about this forum though, there is a great wealth of knowledge and plenty of friendly people here who are eager to share that knowledge. And of course there are also those of us who are just excited for new guys to fire up their smoker/grill for the first time and fall in love with it like we have.

Anyway, good luck with your first smoke! Don't forget we're here if you run into issues, or just want to share pics as you go.
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Brian: Thank you. You reminded me of a very important point : K-I-S-S -- Keep It Simple, Stupid. Sometimes one just has to take a step back, breathe deeply, and move forward, not haphazardly but focused [Use the Force, Luke.] I have an idea in mind of what I want to accomplish. Anyway, my point is that I, too, really appreciate all the information, knowledge, friendly encouragement, and so on, from the folks here in this forum.

It just occurred to me -- I'm old enough that I can say in all seriousness that there are some who only know propane grills, and have no clue about charcoal grills, just like those who have no clue about "dialing" a telephone. I've been criticized for going back to my so-called caveman roots. I remember my father cooking over charcoal. OK, it was just hot dogs or burgers; but, it's a memory that I still recall. I remember my uncle cooking chicken over coals, using his own spits that he forged himself. I remember the family picnics, the aroma of beef, chicken, hot dogs, burgers, and whathaveyou, being cooked over dozens of bbq grills, uncovered, and all of it tasting great. I'm trying to recapture that. I'm retired, and I've got the time. For anyone who wasn't born long ago enough (or is it long enough ago) to remember, propane was a novelty before charcoal became a novelty again. Now, I'll step down from my soapbox. Thank you for your patience.
 
Eugene A said:
Brian: Thank you. You reminded me of a very important point : K-I-S-S -- Keep It Simple, Stupid. Sometimes one just has to take a step back, breathe deeply, and move forward, not haphazardly but focused [Use the Force, Luke.] I have an idea in mind of what I want to accomplish. Anyway, my point is that I, too, really appreciate all the information, knowledge, friendly encouragement, and so on, from the folks here in this forum.

It just occurred to me -- I'm old enough that I can say in all seriousness that there are some who only know propane grills, and have no clue about charcoal grills, just like those who have no clue about "dialing" a telephone. I've been criticized for going back to my so-called caveman roots. I remember my father cooking over charcoal. OK, it was just hot dogs or burgers; but, it's a memory that I still recall. I remember my uncle cooking chicken over coals, using his own spits that he forged himself. I remember the family picnics, the aroma of beef, chicken, hot dogs, burgers, and whathaveyou, being cooked over dozens of bbq grills, uncovered, and all of it tasting great. I'm trying to recapture that. I'm retired, and I've got the time. For anyone who wasn't born long ago enough (or is it long enough ago) to remember, propane was a novelty before charcoal became a novelty again. Now, I'll step down from my soapbox. Thank you for your patience.
Click to expand...

So I'm guessing your smoking a pork butt this weekend?
 
Brian Johnson said:
I TOTALLY get the worrying about the small stuff! As an engineer it is my JOB to worry about the details. That's exactly why I had/have to keep reminding myself to take a breath/relax/keep it simple/etc. when it comes to BBQ. And while I didn't post all my questions, I did spend about a month scouring this forum prior to buying my WSM looking for answers to the "what to expect" question. I can't even count how many "how to prepare brisket" posts/articles/videos/etc. I've looked at, and I still haven't tried to cook one! lol.

That's one of the great things about this forum though, there is a great wealth of knowledge and plenty of friendly people here who are eager to share that knowledge. And of course there are also those of us who are just excited for new guys to fire up their smoker/grill for the first time and fall in love with it like we have.

Anyway, good luck with your first smoke! Don't forget we're here if you run into issues, or just want to share pics as you go.
Click to expand...


Brian how true that is about this forum. Being a retired engineer I soon realized I can’t let go of the detail mentality and failure is not an option at the end, so I keep trying and learn a little more each time and then the ah ha hits and on to the next adventure. But there are many kinds of engineers so we all think a little differently at least, here’s an example.

What is the difference between mechanical engineers and civil engineers? Mechanical engineers build weapons. Civil engineers build targets.
 
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