Hi, I just unpacked my first smoker (picked up the 18.5) and while I can't wait to get some meat in there - I've read a lot of things and I'm not sure what might be optional, specific to a grill set up versus the WSM or just personal preference - so I'm looking for a little help =) (I did try to find the answers but it seemed like I kept finding conflicting answers)
I figure the first thing I'll do is some ribs since the daughter has been begging for them for the last week. To keep it concise I'll list my questions in point form.
1 - Should I just use a full chimney (Weber) or go by the manual of 50 briquettes? I didn't want to over fuel and run really hot.
2 - Is mopping needed in the smoker? I didn't want to keep losing heat (but want moist meat). If mopping should be done - how often and when?
3 - Does foiling the water pan (when using water) do anything other than easy clean up?
4 - I read that one full water pan should last the 4-5 hour cook - but also read that I'll need to top up the water every 90 minutes?!?
I'm looking forward to it (have to wait until Saturday) so now I just have to look for a good recipe and rub/sauce.
Thanks,
Brian
I figure the first thing I'll do is some ribs since the daughter has been begging for them for the last week. To keep it concise I'll list my questions in point form.
1 - Should I just use a full chimney (Weber) or go by the manual of 50 briquettes? I didn't want to over fuel and run really hot.
2 - Is mopping needed in the smoker? I didn't want to keep losing heat (but want moist meat). If mopping should be done - how often and when?
3 - Does foiling the water pan (when using water) do anything other than easy clean up?
4 - I read that one full water pan should last the 4-5 hour cook - but also read that I'll need to top up the water every 90 minutes?!?
I'm looking forward to it (have to wait until Saturday) so now I just have to look for a good recipe and rub/sauce.
Thanks,
Brian