Using WSM

[Peter Lamberg]

When I going to use my WSM for the first time i need som tips for good results.

When i used my gas grill for indirect method I didnt need to turn the meat, I understand turning the meat is right way when using the WSM why?

Soon going using my fisrt WSM

 

[Rick Soliman]

Peter,

Welcome. First off what type of meat are you planning on cooking for the first time? I would choose something from the cooking topics section of this site. It will guide you through each step of the cooking process.
As for trial and error stuff. I would suggest the Minion Method of lighting your charcoal. Put a base of charcoal down in the fire ring then dump 10-15 lit briquettes in the middle. This will allow for a more even and long burn time.
Also keep the lid closed the more you peek the long it takes.
Just monitor the water pan every few hours and top off when it needs to be.
Keep your somoke wood to a minimum. Your not looking for somoke pouring out for the entire cook.
Most of all have fun keep your temps between 225-275 and you cant screw up.

Rick
The Smoke Hunters

 

[Peter Lamberg]

Rick,
Tanks for yor tips, I will use yor tips,if my lokal deler have any chunks, any tips for using chips.

Peter

 

[Matt Jones]

If you must you chips, make a couple packs out of heavy duty foil and put a small hole in each one and mix them in with the charcoal.

 

[Rick Soliman]

Matt is righ on..use his approach with chips and bbq delight pellets.

Rick