WSM Newbie

Feel free to ask any questions, one of the experts will certainly respond, don't be afraid to ask anything, we were all beginners at some point.

WSM Newbie

Postby Novo » 05 Aug 2016, 18:26

Hi,

Just taken delivery of a Weber Smokey Mountain 57cm, very happy with it.
I'm aware of the issues it has (door, poor thermometer) and I'm planning to rectify.

After reading the advice of others I've decided to do a few dry runs to practice getting it up to temp .. Which was a good move as I'm having a nightmare.

I've been watching plenty of videos on YouTube in preparation for my first attempt, mainly "T Roy Cooks" (Really down to earth guy and easy to follow).

I purchased a 4kg bag of Weber Briquettes for my test run, flipped my Weber starter chimney over and filled the short end with briquettes until level.

Poured the rest on to the coal grate and made a little hole ready to put the lit coals in to. (Think this is the minion method)

Coals where ready in about 20 minutes, so poured them in.

Put the top on, filled the pan with water and shut the door.

I've left it now for an hour and it only seems to have hit 130c and won't go any higher.

All vents are wide open.

What am I doing wrong here?

I was hoping to get the temp up to 175c so I would be ready to practice on a couple of chickens.

:?:
Novo
Got Wood!
Got Wood!
 
Joined: 05 Aug 2016, 18:03

Re: WSM Newbie

Postby sleepybones » 08 Aug 2016, 12:38

Two things I would try...

Make a bigger starter fire (think about the expected weather when setting up).

Run it with less water (put foil pan in the drip pan and pour water into that) or without water. This way you can also foil the pan to make cleaning up easier after cooking.

Takes a few goes mate but, once you dial yours in, it's great :)
User avatar
sleepybones
Got Wood!
Got Wood!
 
Joined: 18 Aug 2014, 08:09

Re: WSM Newbie

Postby Novo » 08 Aug 2016, 13:06

Thanks sleepybones,

I finally worked it out, I had the water bowl filled 3/4 full and this was keeping the temp down.
As soon as I emptied it and left it dry the temp shot up to 175c :D

I ran it empty a couple of times to season it and have since used it to cook some chickens, which came out awesome!
Will definitely foil the foil the water pan in future as cleanup was horrendous.

Whats the idea behind a foil tray with some water in it, keeping moisture in the air?

thanks again.
Novo
Got Wood!
Got Wood!
 
Joined: 05 Aug 2016, 18:03

Re: WSM Newbie

Postby TakingtheBrisket » 08 Aug 2016, 19:24

Dont put water in the pan just wrap it with foil
User avatar
TakingtheBrisket
Got Wood!
Got Wood!
 
Joined: 14 Jan 2014, 17:43

Re: WSM Newbie

Postby Novo » 08 Aug 2016, 19:54

TakingtheBrisket wrote:Dont put water in the pan just wrap it with foil


Thanks, I finally worked it out ;)

My replies seem to be taking a couple of days to be approved .. are all posts moderated?
Novo
Got Wood!
Got Wood!
 
Joined: 05 Aug 2016, 18:03

Re: WSM Newbie

Postby derekmiller » 09 Aug 2016, 09:10

Novo wrote:My replies seem to be taking a couple of days to be approved .. are all posts moderated?


Only the first 5, we need to be sure you are real!!!
Derek
derekmiller
Site Admin
Site Admin
 
Joined: 02 May 2012, 12:20
Location: Cotton End, Beds

Re: WSM Newbie

Postby Novo » 09 Aug 2016, 09:24

derekmiller wrote:
Novo wrote:My replies seem to be taking a couple of days to be approved .. are all posts moderated?


Only the first 5, we need to be sure you are real!!!
Derek


ah! Ok that makes seams.
Thanks for responding.
Novo
Got Wood!
Got Wood!
 
Joined: 05 Aug 2016, 18:03

Re: WSM Newbie

Postby Novo » 09 Aug 2016, 09:29

I'm planning on having another go this weekend. Mrs has already warned me that not all meals are to be cooked in smoker.
Ignoring that :lol:

Going to do a Cherry Wood smoked chicken and going to attempt a joint of beef too.

I was going to make a rub for the beef with some Salt, Pepper and maybe some English mustard powder but was wondering if I should place a foil tray on the lower rack below the beef to collect the juices with maybe a little beef stock in?

Anyone done a joint of beef, any cut recommendations?

Thanks.
Novo
Got Wood!
Got Wood!
 
Joined: 05 Aug 2016, 18:03

Re: WSM Newbie

Postby sleepybones » 11 Aug 2016, 07:45

Novo wrote:Whats the idea behind a foil tray with some water in it, keeping moisture in the air?


Just a cleaner way of introducing water into the cookspace really. I don't usually bother with water on the WSM, I sometimes add water when roasting on my mastertouch but only a small amount in the drip pan.
User avatar
sleepybones
Got Wood!
Got Wood!
 
Joined: 18 Aug 2014, 08:09

Re: WSM Newbie

Postby Novo » 11 Aug 2016, 08:31

sleepybones wrote:
Novo wrote:Whats the idea behind a foil tray with some water in it, keeping moisture in the air?


Just a cleaner way of introducing water into the cookspace really. I don't usually bother with water on the WSM, I sometimes add water when roasting on my mastertouch but only a small amount in the drip pan.



Thanks Sleepybones
Novo
Got Wood!
Got Wood!
 
Joined: 05 Aug 2016, 18:03

Next

Return to New To BBQ/Smoking - Help & Advice

Who is online

Users browsing this forum: No registered users and 3 guests

cron