Some not so newbie questions from a newbie.


 
R

Rob Wylie

New member
Hey guys, I've decided to go with the 18" WSM and after reading these forums I have learned a lot. I have a few left over questions after reading I was hoping the pros could help with.

1) A few guys I work with swear by ceramic smokers. They say it holds temp and moisture much better. I know the temperature part is true (although probably not as much as they say). Is it true that metal smokers "suck" the moisture out? Does the WSM "ceramic coating" help in these areas?


2) I live in the North East, is it necessary to get a blanket or some sort of insulator for it, especially in the winter months? Does it make any sense to use any kind of insulator in cool/warm weather? Would this help keep the temps stable and make it run more efficient (use less charcoal)?


3) I see the Maverick thermometor mentioned a lot. Is this the best wireless thermometor? I live in an apartment complex where the outside area is pretty far away and am not sure the 100ft distance will cut it. Are there any wireless thermometor that has a distance of over 100ft?


4) Why do some people say wait for the WSM to get up to temp before putting the meat on? Doesn't it make more sense to just start the meat from the beginning? This way you get a head start on the heat and you don't "shock" the meat from room temp straight to cooking temp? I'd rather ease the meat into it if anything.


5) Is there any cheat sheet that lists all of the different cuts of meat and what internal temperature they should be done at? I haven't seen a consolidated list, I probably missed it.
 
1. I don't own a ceramic cooker, but think they very cool. Wish I had one . . . However someone else on this board said it best - the WSM is the best bang for your buck smoker. The ceramic cookers may be more versatile and slightly easier to use, but you won't regret your purchase. FALSE that metal cookers will dry out your food. Your buddies spent 2-3x what your spending, so they probably should swear by the purchases.

2. Insulator would save on charcoal . . . But I don't think it would be worth the effort. I've cooked in cold weather and snow with no problems. Wind is a bigger issue (deflector?) than cold. You'll use more fuel . . . But I wouldn't get a blanket at first. Not necessary.

3. I'll punt on this one. I think my wireless is a maverick, and it doesn't pick up very well.

4. Isn't the "shock" thing a fallacy? Remember that the WSM doesn't heat up like a normal grill, so it can take some time to get where you want it to be. . . And it's not worth the off chance your meat hangs out in the danger zone too long. Note that some folks think meat absorbs more smoke at the lower temps (as it warmed up) so you'll get different opinions there.

5. Great question, hopefully someone has one. I use a guide in a Weber cookbook.

Just my opinions. Don't sweat the dudes at work, enjoy your purchase.
 
Thanks for the reply. It all makes sense. Especially the question on to put the meat on immediately or once it reaches temp. I'll probably wait especially my first couple smokes until I know exactly how to get it to that magic temp without thinking twice.

Really can't wait to try out the different smoke combos and such.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">1) A few guys I work with swear by ceramic smokers. They say it holds temp and moisture much better. I know the temperature part is true (although probably not as much as they say). Is it true that metal smokers "suck" the moisture out? Does the WSM "ceramic coating" help in these areas?

You don't suck the moisture out of the meat with a metal cooker. The WSM will hold low and slow temps for as long as you need it to. If your worried about moisture use the water pan.


2) I live in the North East, is it necessary to get a blanket or some sort of insulator for it, especially in the winter months? Does it make any sense to use any kind of insulator in cool/warm weather? Would this help keep the temps stable and make it run more efficient (use less charcoal)?

Cold and rain don't affect the WSM much. If it's windy figure out a wind break. I cook at -20c all the time.


3) I see the Maverick thermometor mentioned a lot. Is this the best wireless thermometor? I live in an apartment complex where the outside area is pretty far away and am not sure the 100ft distance will cut it. Are there any wireless thermometor that has a distance of over 100ft?

can't help you here.


4) Why do some people say wait for the WSM to get up to temp before putting the meat on? Doesn't it make more sense to just start the meat from the beginning? This way you get a head start on the heat and you don't "shock" the meat from room temp straight to cooking temp? I'd rather ease the meat into it if anything.

Put the meat on whenever you want. If you put it one a cold smoker it works as a heat sink and it's easier to catch your temps on the way up. As long as the meat cooks to a safe temperature your good to go. The longer the meat is at lower temps the longer the enzymes get to work on tenderizing,rendering of the fat and the better the smoke ring. If you dial in your temp at 225 then take off the lid your adding oxygen which will give you a temp spike.


5) Is there any cheat sheet that lists all of the different cuts of meat and what internal temperature they should be done at? I haven't seen a consolidated list, I probably missed it. </div></BLOCKQUOTE>

Done times/temperatures for bbq are a guideline. You can only determine if something is done by feel and texture. If someone tells you your pulled pork will be done when it reaches 190F doesn't know what the heck they are talking about.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob Wylie:

3) I see the Maverick thermometor mentioned a lot. Is this the best wireless thermometor? I live in an apartment complex where the outside area is pretty far away and am not sure the 100ft distance will cut it. Are there any wireless thermometor that has a distance of over 100ft? </div></BLOCKQUOTE>
The ET-732 is rated to 300 feet.

http://www.amazon.com/Maverick...ometer/dp/B004IMA718

I have both and rarely use the 73 anymore. Never had any reception issues with the 732...Before getting the 732, I had to sleep in the guest room when using the 73 because our master bedroom was too far away from the patio to get good reception. Not anymore with the 732...Check it out.
 
I understand the temperature is only for a guide. Have you guys ever pulled you meat before it has reached the ballpark temp? I can see letting it go longer in some cases if it still doesnt feel ready yet, probably doesnt happen much the other way....
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob Wylie:

3) I see the Maverick thermometor mentioned a lot. Is this the best wireless thermometor? I live in an apartment complex where the outside area is pretty far away and am not sure the 100ft distance will cut it. Are there any wireless thermometor that has a distance of over 100ft? </div></BLOCKQUOTE>
The ET-732 is rated to 300 feet.

http://www.amazon.com/Maverick...ometer/dp/B004IMA718

I have both and rarely use the 73 anymore. Never had any reception issues with the 732...Before getting the 732, I had to sleep in the guest room when using the 73 because our master bedroom was too far away from the patio to get good reception. Not anymore with the 732...Check it out. </div></BLOCKQUOTE>

wow nice, haven't seen that one yet. Is that dual probe? Having one in the meat and one hanging in the center air would be so clutch.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob Wylie:
Is that dual probe? </div></BLOCKQUOTE>
Yup. Same as the ET-73, but better.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob Wylie:
Is that dual probe? </div></BLOCKQUOTE>
Yup. Same as the ET-73, but better. </div></BLOCKQUOTE>

awesome, thanks.
 
Rob I've pulled and foiled ribs before they are done if I'm taking them somewhere for other peoples enjoyment. I usually finish them in the oven or on the gasser when I get there. Meat will cook more when pulled off the WSM and wrapped in foil and towels then placed in a warm cooler. It has to be pretty close to done though.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample:
Rob I've pulled and foiled ribs before they are done if I'm taking them somewhere for other peoples enjoyment. I usually finish them in the oven or on the gasser when I get there. Meat will cook more when pulled off the WSM and wrapped in foil and towels then placed in a warm cooler. It has to be pretty close to done though. </div></BLOCKQUOTE>

Good point on the foil wrapping and oven usage if you're looking to save time.

That's one part I don't really understand. Do you wrap it in foil and let it sit whether it's done or not?
 
I personally would spend an extra $100 bucks and get the 22 inch WMS. I went with the 18 and regret not getting the 22. Some of the spare ribs I buy here in Texas just cover the top grate and I can barely get the lid on. Take a look at the website AimToFind.com. They have some of the cheapest WMS's on the Internet. I bought mine there and it came promply and no damage. I could not be happier. You go get a Green Egg and you will spend upwards close to $1,000 bucks by the time you get all the goodies.

I use a DigiQ2 Guru Temperature Contoller which has the pit temp and the meat probe temp. I love it and I always put my meat on just as soon as I pour the hot coals onto the onther ones (Minion Method) and it takes the WMS about 45-50 minutes to get to target temp. I cook pork butt to internal temp of 175 and it is perfect. The 22 inch WMS on AimToFind.com is $349.95 I believe. Over the life of the smoker I think an extra $100 bucks is worth it.

Yes, many of the long time experienced smokers say meat absorbs the smoke best when it is cold and the hotter it gets the less smoke it will absorb, to the point of not absorbing any after about 150 degrees.

Depending on what the blankets cost, you "Might" recover it in fuel costs if you are going to smoke in really really cold weather. We don't worry about that in Texas. I know you do get sub-zero temps up there, and yes, I think a blanket would be appropriate, just a bit of a hassle. Wind would be a factor. My 18 inch WMS has done some 20+ hour smokes on a load of charcoal barely higher than the charcoal ring in the bottom of the charcoal compartment. I cook low and slow, usually cook about everything in the 225-245 range, depending on what I'm cooking. If I'm going to do an all night cook, I go to bed and forget it. The DigiQ2 Guru keeps the temp "Nailed" on your target temperature. I close ALL the vents on my WMS except the top one which I leave open about 1/4 to 1/2 open to let the hot air rise to the heavens. The DigiQ2 Guru uses one vent hold down at the bottom for the blower to puff some oxygen in there when needed to keep the temperature nailed.

I face the DigiQ on my back window ledge, facing the INSIDE of the house and should I want to see what a temp is i just peek out the window. If I'm cooking something and have the meat probe in then I leave the DigiQ temp displaying meat temperature, cause I know it's doing the job of keeping the pit on target.

Hope this helps some........everybody has an opinion. You finally have to digest it all and pull the trigger on what you think is best. Again, my only regret is not getting a 22 inch WMS.
 
1) ALL egg heads claim theirs are the best smoker/grills on the planet. If I spent 1000+ for an 18" grill, I'd try and convince myself of that too! How can a smoker that holds a couple of gallons of water LOSE moisture??? They don't.

2) Wind is more the enemy than cold or snow. If you're concerned however, you can buy a water heater jacket at HD or Lowes and use that. Will cost less than 20.00.

3) I'll get 'yelled' at for this but I'm not a fan of Mavericks. I think they're overpriced. Personally I think the Polders work just fine. They also make dual probes and wireless.

4) Meat acts as a heat sink. So putting cold meat into your smoker before it is up to temp may cause it to take way too long to come up. Of course that all depends on how much meat you are putting in in the first place and if you're using water or not.

5) Honestly, buy a couple of GOOD books on BBQ. But a good rule of thumb is that for any cut of meat that has a lot of connective tissue such as pork butt or beef brisket should be cooked to an interal temp of 190 - 205. Collagen starts to break down at 180.

6) MOST IMPORTANTLY HAVE FUN FINDING WHAT WORKS FOR YOU!! DON'T FORGET GENEROUS PORTIONS OF YOUR FAVORITE LIBATION!! That way if you burn the ribs - you'll be too popped to care! LOL

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Thanks for the pointers. I'll take a look at the DigiQ2....I would love a temp controller, those sound so awesome but I think I wanna learn how to work it on my own first.
 
Rob, I love my DigiQ2 Guru. If you should ever order one, be sure and order the "Grommet Kit" along with it. You take two of the top screws out of the smoker legs and insert the grommet which is hollow. You tighten that sucker back down and it flanges out and secures the legs on the smoker while allowing you to insert the probes into the side of the smoker. If you are not using but the pit smoker, the open one does not lose enough heat/smoke to matter, the hole is small. Just a tip. I had to order my grommet kit after I got my Guru and figured out I needed a way to insert the probe cables. I wish they would send them if they know you are going to use it on a WMS. Some people are good enough to make their own, but for "about" $10 bucks, I opted to buy mine ready to mount.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">1) A few guys I work with swear by ceramic smokers. They say it holds temp and moisture much better. I know the temperature part is true (although probably not as much as they say). Is it true that metal smokers "suck" the moisture out? Does the WSM "ceramic coating" help in these areas?

THOUGHTS: As both a WSM and Ceramic owner I can tell you that a ceramic does seem to have a moister environment than the WSM. However, I do not believe it's due to one being metal and one ceramic; I've heard that it's due to the lower air flow in a ceramic vs. other cookers. For instance. Once warmed-up I can run my ceramic bottom vent at about the width of three dimes and the top vent about the width of one dime, very low airflow. On my WSM I'll run the bottom vents at about 1/8 open and top vent (when not using my ATC) fully open. Lastly, is one better than the other? I can tell you Vince and Harry kick ceramic cooking teams asses all the time with their WSMs. I do however feel "I" do my better cooking on my ceramic.

4) Why do some people say wait for the WSM to get up to temp before putting the meat on? Doesn't it make more sense to just start the meat from the beginning? This way you get a head start on the heat and you don't "shock" the meat from room temp straight to cooking temp? I'd rather ease the meat into it if anything.

THOUGHTS: I've often wondered this myself.They'll get their cooker to temp and stabilized, then throw cold meat on and have to stabilize it again, or add additional oxygen to their cooker and over shoot their temps. When using my WSM I'll dump my lit, assemble my cooker, meat on and close her up and typically won't open her up again until its time to check for doneness. </div></BLOCKQUOTE>
 
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