question


 
H

Hal Desart

New member
hello, everyone
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I just got a WSM 22.5 and have a couple of questions.

I'm going to use the smoker for the first time this Saturday. (pretty excited)

anyways my question is about how much wood to use. Ive noticed when you start smoking you throw in 3 to 4 chunks of wood. so when the wood is gone do you keep adding wood to the charcoal for the entire cook?

also when reloading the charcoal during a smoke do you just throw in 5-10 unlit briquets?

sorry if it a stupid question

thanks a bunch!

im thinking about doing ribs or a brisket?
 
You will almost never have to refuel. When in doubt , fill yer charcoal ring up and just close all vents when done so you can reuse the charcoal later. I would never add wood later on. That is one of the mistakes newbies make. I did it too. Chicken absorbs smoke more easy than say beef or pork. Until you get used to smokeing I would use three chunks and add or take away next time!
 
thanks guys!

I have another question.

I have chosen to do a brisket and the directions say to mop it while cooking. am i suppose to lift the lid and lose all my heat ?

also i have another question about the access door on the side. is it normal for it not to have a tight fight? seem like a big gap on the top corners of the door...


thanks again for your time and you help!
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Hal,

Mopping or basting isn't needed at all, it can add flavor layers but that can be done with a good rub. It won't add moisture to the meat at all.

Gently massage the door until the gaps are gone. Use hot tap water in the pan. If the brisket is less than 2 inches thick on the thin end I would foil at 170 until done/tender, if bark is your thing then pull it out of the foil right before perfectly tender and cook for 20-30 more min. Keep the juice from the foil so you can paint the sliced brisket!
 
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