New WSM

[rigchris]

Hi,

I've finally done it, I got myself a (bargin) 47CM WSM. Now, I spent last year bbq'ing on my one touch, so i'm not a total newbie, however, i was just looking for some advice on how to set up the WSM for cooking, ie how much charcoal to use, how to arrange it, ect ect, basically a newbie guide. Any advice is welcome!

[ConorD]

Check out the minion method for fire lighting (and maintaining heat) on Youtube as a started.

Set you wood in chunks - not chips - in or under the coals not on top of them so that they release through the cook. I am one who doesn't cook over water and have actually removed the water pan entirely (cos I am lazy and it makes a mess when water and fat combine through the cook). Check out the ceramic plates or even a foil covered tray as a heat sink.

If you want a really easy time have a look at forced air systems and also wireless thermometers.

You want to also check out how to how to season your WSM as this will happen over time but you can do some things early on to help. some like to run a first blast with all vents fully open on a full basket of coal - there is a debate if this adds anything but I did it and it didn't hurt.

The amount of coal depends on your cook but if you get a decent brand (I swear by heat beads) you can fill a basket and then just close the vents at the end of the cook which will stop the burn so you can salvage whatever is left before the next cook - I am doing this tonight and have a good base to start my fire tomorrow after cooking ribs last weekend over a full basket.

I am sure that there is lots more and this forum, Youtube and http://www.virtualweberbullet.com/ have been an endless sort of support.

[AlanL]

Hi RigChris,

Look in the New to BBQ/Smoking section as there are a few of us WSM Newbies posting at the moment. Got my WSM a few weeks back and it's great fun with tasty results

ConnorD has covered some good advice and pointed out there's some good specific WSM info at the virtual bullet but also great info here just take some time to read some of the posts and it'll save you grief and disappointment at the outset.

I went for pulled pork as my first smoke as I was recommended its a good choice for a first smoke as it's more forgiving than other cooks.

Looking forward to hearing how you get on.

[ConorD]

A chicken is also a good forgiving first cook and doesn't take too long so you can get to know how to control the temp wit various vent configurations.

On the vent, even before I got a forced air system, I would work on the top fully open and try to maintain two vents using only one to control the lower (~225f) temps.