What I've learned as a newb


 
J

J. Wilson

TVWBB Fan
I'm relatively new to the WSM and new to using a charcoal smoker....I do have to say I think I am getting pretty good and wanted to share what I've learned for other newbies or those looking to get into this crazy hobby. Now these are my opinions....so please don't get offended. :)

-Use water in the water pan. I've done water/no water/clay base.....water makes things super easy. Yes, you will burn through a lot more charcoal....but I really believe you also get a cleaner burn due to having the vents open more. (Again...my opinion. :))

-If you have to add more charcoal to the WSM...do not....do not....do not lift the middle section off if using water. Do not. Ugh...won't make that mistake again and I was being careful.

-Bury your wood chunks in the bottom of the ring (yes, on the grate itself).....this goes with the clean burn also.

-You can fit at least 4 full racks of St. Louis spares on an 18" WSM. Just use a rib rack. Don't even need to wrap them.... done in 6-7 hours and they were best ribs I've ever done.

-Cooking at 250-275 you can cook a 13 lb -(pretrimmed) packer done in 8 hours if you foil it.

-Spatchcock chicken....clay base....standard method....vents at 100%...chicken takes 2.5 hours.

-Last one....the guys and gals on here are super helpful! It can almost be paralyzation by analyzation on here, so you have to sift through what works for you.....but the community on here is great and I feel so lucky to have stumbled on here!
 
I think it's cool how different folks have found so many different ways to reach the same goal. There's no right or wrong. I say if it works for you, go for it!
 
Thanks for sharing.
We all cook differently and that why we all say try all the method and do what's best for you and your family.

For me I do most of my cooks with water in the pan. Maribel said that she can tell when I don't use water...
 
J. Wilson said:
I'm relatively new to the WSM and new to using a charcoal smoker....I do have to say I think I am getting pretty good and wanted to share what I've learned for other newbies or those looking to get into this crazy hobby. Now these are my opinions....so please don't get offended. :)

-Use water in the water pan. I've done water/no water/clay base.....water makes things super easy. Yes, you will burn through a lot more charcoal....but I really believe you also get a cleaner burn due to having the vents open more. (Again...my opinion. :))

-If you have to add more charcoal to the WSM...do not....do not....do not lift the middle section off if using water. Do not. Ugh...won't make that mistake again and I was being careful.

-Bury your wood chunks in the bottom of the ring (yes, on the grate itself).....this goes with the clean burn also.

-You can fit at least 4 full racks of St. Louis spares on an 18" WSM. Just use a rib rack. Don't even need to wrap them.... done in 6-7 hours and they were best ribs I've ever done.

-Cooking at 250-275 you can cook a 13 lb -(pretrimmed) packer done in 8 hours if you foil it.

-Spatcock chicken....clay base....standard method....vents at 100%...chicken takes 2.5 hours.

-Last one....the guys and gals on here are super helpful! It can almost be paralyzation by analyzation on here, so you have to sift through what works for you.....but the community on here is great and I feel so lucky to have stumbled on here!
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Newbie here, too. Yes to #1. YES to #2. I'm not too sure about #3. I buried wood chunks, and I think it contributed to the problems I had with temperature control. Yes to #4, but I'd still wrap 'em. Unless I'm cooking for an army, the largest piece of meat we've done is around 5 pounds...there's only two of us. I haven't done chicken on the WSM; so, I'll have to abstain on #6. Wholeheartedly agree with the last one.
 
J. Wilson said:
I'm relatively new to the WSM and new to using a charcoal smoker....I do have to say I think I am getting pretty good and wanted to share what I've learned for other newbies or those looking to get into this crazy hobby. Now these are my opinions....so please don't get offended. :)

-Use water in the water pan. I've done water/no water/clay base.....water makes things super easy. Yes, you will burn through a lot more charcoal....but I really believe you also get a cleaner burn due to having the vents open more. (Again...my opinion. :))

-If you have to add more charcoal to the WSM...do not....do not....do not lift the middle section off if using water. Do not. Ugh...won't make that mistake again and I was being careful.

-Bury your wood chunks in the bottom of the ring (yes, on the grate itself).....this goes with the clean burn also.

-You can fit at least 4 full racks of St. Louis spares on an 18" WSM. Just use a rib rack. Don't even need to wrap them.... done in 6-7 hours and they were best ribs I've ever done.

-Cooking at 250-275 you can cook a 13 lb -(pretrimmed) packer done in 8 hours if you foil it.

-Spatchcock chicken....clay base....standard method....vents at 100%...chicken takes 2.5 hours.

-Last one....the guys and gals on here are super helpful! It can almost be paralyzation by analyzation on here, so you have to sift through what works for you.....but the community on here is great and I feel so lucky to have stumbled on here!
Click to expand...


1. Water vs no water: I've done it both ways and the differences are indescernable (IMHO). In the end, the water clean-up is much more time consuming so I have sworn off using water on any of my smokes (ribs, butts, bellies, etc...)

2. I've never had to add more charcoal, even on a 12 hour smoke, but lifting up the middle section is NEVER an option.

3. I place two wood chunks on the bottom, two in the middle and two on the top. Again... to each his own and whatever works for them.

4. 4 racks of ribs: I'll take your word for it. I only smoke them for me since we're empty-nesters and wife does not like ribs. I'll do 1-1/2 racks at a time without rib racks on my SWM 18.5 . I'll eat about a half rack and vacuum-seal & freeze the other two

5 & 6 . I only foil and towel my butts and stick them in a cooler AFTER they hit 195 degrees (cooked at 250 degrees). Then again, most of the butts I've smoked are about 8-9 lbs.(Costco double-pack)


7. Spatchcock chicken: See #1 above

8. I'm beyond being a "newbie" but certainly no expert. But everything I learned originated from this board. TVWBB is THE BEST!!


You forgot the most important item: It's done when it's done!
 
Thank you for sharing your opinion.
The very best thing (IMO) is the fact that we NEVER stop learning and trying new things in BBQing.
It is a awesome hobby and you can eat it =)

Just my2c.

Peter
 
It's great to learn from observations and notes, and here's my .02 cents. Yes, water in the pan works great for long butt/brisket cooks, and that's how I would roll without an ATC. But since the coals are going to burn low toward the end of a cook anyway, why keep the water pan level up? Just let it run low, and there's little risk in spilling water during a "hot squat" refuel. Also, you might try rolling ribs with skewers or cutting the slabs in half. The bottom grate of the wsm cooks just fine, and you won't miss those overdone rib slab ends. ;) Try different things and it's no surprise, you'll find that there's usually up and down sides to everything. Have fun.
 
Dave Russell said:
It's great to learn from observations and notes, and here's my .02 cents. Yes, water in the pan works great for long butt/brisket cooks, and that's how I would roll without an ATC. But since the coals are going to burn low toward the end of a cook anyway, why keep the water pan level up? Just let it run low, and there's little risk in spilling water during a "hot squat" refuel. Also, you might try rolling ribs with skewers or cutting the slabs in half. The bottom grate of the wsm cooks just fine, and you won't miss those overdone rib slab ends. ;) Try different things and it's no surprise, you'll find that there's usually up and down sides to everything. Have fun.
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Dave, nice tip on rolling ribs. I didn't understand why folks did this... thought it was because it looked cool in the pics.
 
J. Wilson said:
-Last one....the guys and gals on here are super helpful! It can almost be paralyzation by analyzation on here, so you have to sift through what works for you.....but the community on here is great and I feel so lucky to have stumbled on here!
Click to expand...

I feel the same way , and the great thing is how much knowledge and experience there is to sift thru and how gracious everyone is and genuinely wanting to help. Gives you hope for world peace. :cool:
 
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