Charlie Fry
New member
Hello all, I'm a newbie to smoking, I'm a late starter(in my 60s) but I'm really looking forward to cooking some great food.Just bought a wsm 18.anything I need to do before 1st cook? Any and all help appreciated.
newbi
- Thread starter Charlie Fry
- Start date
BryanO
TVWBB Super Fan
Hey Charlie.
Welcome!
There really isn’t too much to getting started. Some guys run an initial load of charcoal through to burn off any potential residue and to get a feel for temp control. Some guys set them up and then just get at it. Don’t know if there is a right or wrong way.
I would recommend getting a charcoal chimney. Makes life a lot easier.
Check out some of the different threads and links from the main page for ideas about operating the smoker and recipes and techniques for what you want to smoke. Then grab a cold one and fire that baby up.
Let us know how it turns out and post pics.
Welcome!
There really isn’t too much to getting started. Some guys run an initial load of charcoal through to burn off any potential residue and to get a feel for temp control. Some guys set them up and then just get at it. Don’t know if there is a right or wrong way.
I would recommend getting a charcoal chimney. Makes life a lot easier.
Check out some of the different threads and links from the main page for ideas about operating the smoker and recipes and techniques for what you want to smoke. Then grab a cold one and fire that baby up.
Let us know how it turns out and post pics.
Rich G
TVWBB Honor Circle
Welcome, Charlie! Most folks would say just be sure to use the manual that comes with it to start your first load of charcoal!! 
Honestly, though, Bryan's right, not much to do. If you haven't already, read through the Operating Tips that our host, Chris Allingham, has curated on the TVWB main page CLICK HERE
We're a pretty friendly and helpful bunch. Post back if you have questions, need help, or just want to share some pics of your awesome food!
R
Honestly, though, Bryan's right, not much to do. If you haven't already, read through the Operating Tips that our host, Chris Allingham, has curated on the TVWB main page CLICK HERE
We're a pretty friendly and helpful bunch. Post back if you have questions, need help, or just want to share some pics of your awesome food!
R
Tye R.
TVWBB Fan
Welcome Charlie! You’re going to enjoy that WSM. You’ve had some good advise given already. All I would add is don’t get too fixated on temperature management - it’s easy to do at first. If you’re shooting for 225 don’t worry if it bounces around 25-30 degrees either way. You can spend a lot of unnecessary time chasing temps. I’d also suggest your first cook be something pretty forgiving and easy like a pork butt. It’s a good cut of meat to learn on.
John K BBQ
TVWBB Wizard
Hey Charlie! I second the motion on pork butt for your first cook. Get yourself some charcoal and some wood chunks and get to it. Our forum leader has a seperate website with easy to follow instructions on how to light up your WSM. click here to check out instructions for lighting up your WSM
Another bit of advice - use locally produced wood chunks if you can. Ace hardware typically carries local wood chunks, and they're typically more fresh. Believe it or not, wood chunks can go stale, so buying them from Home Depot like weber or cowboy brand can mean that the chunks have been setting around a long time in transit and or warehousing....
AND pick your favorite easy to find charcoal and keep using the same kind so you limit the variables in your temperature control/flavor profiles. Kingsford Original and Royal Oak briquettes are decent and normally easy to find. For lump, also Royal Oak or BGE, or B&B Lump. If you are going to use lump, I recommend breaking up the bigger, longer pieces. If it's longer than my palm is wide, I break it up.
Good Luck!
Another bit of advice - use locally produced wood chunks if you can. Ace hardware typically carries local wood chunks, and they're typically more fresh. Believe it or not, wood chunks can go stale, so buying them from Home Depot like weber or cowboy brand can mean that the chunks have been setting around a long time in transit and or warehousing....
AND pick your favorite easy to find charcoal and keep using the same kind so you limit the variables in your temperature control/flavor profiles. Kingsford Original and Royal Oak briquettes are decent and normally easy to find. For lump, also Royal Oak or BGE, or B&B Lump. If you are going to use lump, I recommend breaking up the bigger, longer pieces. If it's longer than my palm is wide, I break it up.
Good Luck!
