WSM 57cm - Couple of questions about usage


 
M

MattJ UK Smoker

New member
Hi all

Am new to smoking and just got my first WSM. Have a couple of questions hope you don't mind, have tried some forums searching as well.

The water pan: I know some put water in and other don't. But my main question is, should I just put the water pan on top of the coals which also have wood chunks on top of them? I would of thought that the water pan would be on a rack slightly above the coal - or i suppose that could be why it regulates as it's basically sat on the coal the whole time.

The middle rack: This rack in the centre of the bullet, would you say it's hotter/cooler than the top rack? I cooked a pork butt and 2 racks of ribs all on the top grill.

Refuel/Add more wood mid-cook: My temperature dropped a bit on the weekend (it was cold though), and i also tried to add some wood chips mid smoke. How do other people add more fuel/wood mid cook as the water pan is basically there hogging all the space when you open the front access panel?? I haven't got bbq gloves (yet) and didn't want to risk tipping water out the back of the pan by lifting the pan at the front with some tongs. Just curious on that one.

However after taking the WSM apart tonight i can see there are a few more pieces of lump left so it didn't burn out, I used a whole sack and a decent amount of weber coal to get it started in a chimney, all using the minion method.

Sorry for the long post - any help appreciated :)

Thanks
 
First off I am not a pro on the WSM yet but I will try to answer your questions. I have only cooked on mine 5 times or so but I always cover the water pan in aluminum foil and run it dry. The foil makes for an easy clean up, no burnt grease stuck to the pan, just take foil off and its clean, no scrubbing.

The water pan sits on the brackets that hold the grates (racks). The water pan goes in, then lower grate, then the top.

I think I have read the lower rack runs about 10* cooler than the top but don't quote me on that.

I use the Minion Method lighting my charcoal. I have a large coffee can that I cut the bottom out of, center that in the charcoal ring and fill the ring with charcoal all the way up around the can with some wood chunks burried in the charcoal. Then light about 12-15 Kingsford Briquettes and put the lit ones inside the can. Get a pair of pliers, and lift the coffee can out, assemble the smoker and wait till she gets up to temperature.

If you need to add charcoal, just open the door and add them, the water pan is up higher on the bracket so no risk of spilling any liquid if you choose to use it in the pan.
 
Hey Levi

Thanks for the reply. I feel like an idiot now, had a look at the WSM this morning and can now see where the water pan rests at the bottom of the middle support bars. Also read the instructions and saw the 1 line of text saying where to put it. I should be more pateint, just couldn't wait to get it setup and smoking!

Did a fair bit of research so used the minion method on the weekend which was great and also foiled the top and bottom of the water pan as suggested by everyone :)

cheers
 
Welcome to the forum and congrats on the WSM. There is a wealth of information on here and soon you will be smoking like a pro and sharing tips with the rest of us.

Quickly, I am just going to add that if you replace water in the pan with a clay saucer, you will get longer burn times on your charcoal and easier regulating of temps. There are many opinions on this, this is just mine. I just feel its less hassle than using water.

Good luck in your new adventures :)
 
Cool I've read about the clay saucer on lots of websites already.

How would it fit though? I presume it's going to be hard to find one the exact size of the water pan so it sits on the inside brackets?
 
Fill your charcoal ring full, you can always snuff out your fire. Saves you from having to reload. In terms of the water pan there are so many different opinions. I personally cook at 275 to 350 for all my meats so I just foil my water pan. When I first started with the WSM I filled my water pan full and cooked at 225 to 250. Both are great I just personally didn't see the benefit in the longer times. Any temps can be achieved by just adjusting the bottom vents, always leave top vent open! Practice makes perfect with this
 
Would I always have to fill the charcoal ring even if doing a small smoke for a a few hours e.g. chicken wings, as opposed to a large cut of meat?

I also found last week the initial smoke was so intense and wafted all over my neighbours' gardens. I used briquettes which most argue against, but just wondering - when you use a chimney starter and put the lit coals in the middle of a minion is there always a huge amount of smoke for the first 30-45 minutes?

I'm going to try lumpwood this weekend providing I can get some in time.
 
MattJ UK Smoker said:
How would it fit though? I presume it's going to be hard to find one the exact size of the water pan so it sits on the inside brackets?
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It doesn't replace the water pan itself, just goes inside the water pan instead of using water. For the 57cm (22.5) smoker, most of us are using a 40cm (16") clay saucer. Wrap the saucer in foil and place it in the water bowl. Then place foil over the top of everything. After cooking, remove and "foil over the top of everything" and clean-up is done.

MattJ UK Smoker said:
Would I always have to fill the charcoal ring even if doing a small smoke for a a few hours e.g. chicken wings, as opposed to a large cut of meat?
Click to expand...
Have to? No. But running out of charcoal mid cook kinda stinks. I have the 22.5" WSM and love it. But, I built the mini-wsm and it sees the smaller cooks. Very handy having multiple tools to pick from.

I also found last week the initial smoke was so intense and wafted all over my neighbours' gardens. I used briquettes which most argue against, but just wondering - when you use a chimney starter and put the lit coals in the middle of a minion is there always a huge amount of smoke for the first 30-45 minutes?
Click to expand...

The initial smoke is thick and heavy, yes. I use this first 30-45 minutes of the smoker warming up to finish my prep work, get the Maverick ready, the meat out of the fridge, etc... Having a clean burning fire is best. Let the thick smoke clear and it's actually easier (and better) for adding the meat. That thick smoke won't hurt your neighbors garden. :D
 
Thanks Chad. Hope they don't have their clothes out dryin on future cooks! I've got a summer house in the garden so I'm planning on doing my cooks in there as it's a good wind break and a few degrees warmer than the freezing cold outside here at the minute! It's basically old and falling apart so I don't mind tainting it with smoke - just hope no one sees smoke bellowing out and calls the fire brigade lol.

Out of interest for the wood chunks I put on, I put them on the unlit coals a few inches away from the middle where the minion started but not at the edgeof the coal ring. I presume this is the best way so the wood chunks are smoked a good hour or two into the cook rather than straight away?

I've also heard of people removing their wood chunks a few hours into the cook as the smoke can only penetrate so far?
 
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