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So I got a WSM...

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Been wanting a Smoke, but still hoping they come out with a 4 probe option.

Currently using an iGrill2 (pre-weber): https://www.amazon.com/iDevices-IGR0009CAP5-iGrill-Bluetooth-Thermometer/dp/B0167Q3DTA/

I like it alright, but wish the range was better. Compromise for that is to connect with the tablet, and leave it in the living room or kitchen. Having 4 probes is nice. With a WSM you can run one on each rack, one in a brisket, and one in a pork butt for example.

 

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Picked up an 18.5" at Home Depot today. Put it together in about 30 min and really wanted to try out my new toy with several different types of meat. Did a rack of beef and a rack of pork ribs on the bottom level(4.5 hrs staying around 225) . Smoked a whole chicken and a pork loin on the top rack. I had plenty of room for more meat if I wanted, and I was very pleased with the results and the overall user-friendliness. 

Edited by immortal13

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16 hours ago, AngryBevo said:

Get the thermoworks "smoke"  I went through a few mavericks and the smoke is so much better

 

https://www.thermoworks.com/Smoke

Thanks.  That looks good, but I was hoping for something with more range or, preferably, wifi, so I could get alarms on my phone.

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2 hours ago, dcbc said:

Thanks.  That looks good, but I was hoping for something with more range or, preferably, wifi, so I could get alarms on my phone.

 

The iGrill works with your phone (or tablet.) Range is ok, but not great. With my WSM in the back, I lose signal a story up at the front of the house in the garage. It's bluetooth, so YMMV.

I do like the setup for it, and how it works otherwise. Of course the presets are a joke, but setting custom temps/ranges is simple. Plus the ability to use 4 probes is a nice option to have.

 

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On 4/6/2018 at 5:16 PM, Landomatic said:

First off, I was told there would be no math.  Admittedly, I’ve never cooked on an 18.  But there’s no way in hell a 4 inch bigger charcoal ring takes 50% more charcoal.  Either way, I think the added space is worth the extra fuel.

I didn't say it would take 50% more charcoal, but it will take a lot more.  And I just remembered I forgot to go by Home Depot this weekend to pick up more charcoal. 

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Just for reference.  I'm not calculating volume.  And the measurements should be done from the ring you put the charcoal inside.  no math,etc.

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I’ve gotten the 22” to run pretty efficiently at 250 F using the snake method. The minion method makes too big of a hot coal bed and will cause it to spike too hot and finish fuel quicker.

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1 hour ago, dad said:

I’ve gotten the 22” to run pretty efficiently at 250 F using the snake method. The minion method makes too big of a hot coal bed and will cause it to spike too hot and finish fuel quicker.

I haven’t had that problem with mine. Light off with 20 or so lit, right in the middle. Granted I keep one vent closed the whole time, and the others end up barely cracked. Runs about 250 all day long. Eats up maybe 3/4 of a bag for a brisket.

Then again, I like the 250-275 range, so maybe that’s why.

 

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I assume the "snake method" is pretty self explanatory? 


It’s just a C ring shape of charcoal around your charcoal ring. Maybe like three briquets wife and three tall. You just put about half of a chimney full of lit coal on one end and it will slowly burn around the ring. You can just keep extending the ring once it keeps burning for as long as you want.

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Anybody smoked bone marrow? Was thinking of throwing some bones on the WSM while the pork butts are cooking Saturday, as an appetizer.  Looks like it smokes for ~45 minutes and then you can take a knife and spread it on some good bread / toast / crackers for a little carnivore snack.

I assume I can go to any half decent butcher and get some bones cut lengthwise for smoking? Anyone ever buy any in DFW?

Edited by TornACL

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Minion method will get me about 14 hours under 250 F.  I usually have to add charcoal to finish off a brisket. 

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On 4/6/2018 at 11:13 PM, immortal13 said:

Picked up an 18.5" at Home Depot today. Put it together in about 30 min and really wanted to try out my new toy with several different types of meat. Did a rack of beef and a rack of pork ribs on the bottom level(4.5 hrs staying around 225) . Smoked a whole chicken and a pork loin on the top rack. I had plenty of room for more meat if I wanted, and I was very pleased with the results and the overall user-friendliness. 

I'd be careful putting your poultry on top and letting it drip on non-poultry below.  Could end up getting some bad juju on the lower meats.

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Speaking of poultry, I gave my WSM the day off today and dusted off my old Pit Barrel Cooker.  I definitely consider the WSM an upgrade, particularly for brisket.  But I'm glad I hung on to the PBC for overflow work or for times, like today, when I want to cook a chicken at the same time as something else and not worry about the chicken skin's not crisping or whatever else I'm cooking being cooked too high.  We'll see how the pork butt I still have on there will turn out, but it looks tasty so far.

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Top pic didn't work. Pork looks good. Nicely done. 

Thinking about something - if I wanted to cook high heat butts, and I didn't want to spend 5-6 hours due to time constraints - could I not just halve the butt before cooking? 

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Looks like it's working again. 

Hard to say on splitting.  Haven't had that experience cooking smaller briskets.

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2 minutes ago, dcbc said:

Looks like it's working again. 

Hard to say on splitting.  Haven't had that experience cooking smaller briskets.

I still can't see it. Maybe it's cached on your side?

 

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I also did pulled pork today. It was damn tasty though, if I’m being honest, I should have left on longer (which is really to say I know I need to get up earlier to start it if I know I’m shooting for a 7:00 dinner). So, if there is a high heat pork butt cook (as I’m also a big fan of the high heat brisket cook), I’m all ears. Still, either way, it was pretty damn tasty...

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I mean you can definitely cook a butt high heat and get it done quicker and I don't think quality suffers. I have done mine 375 and wrapped them and put them practically on top of the damn firebox on an offset to finish them off and get them done quicker. So much fatty connective tissue I'm not sure it matters and people seem to love charred bark. But for a ~ 8 lb butt, you're still looking at 5- 6-7 hours at high temps, especially if you have to get a big ass offset up to 200+ (I know this is a WSM thread). 

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15 hours ago, Baboontyme said:

Mouth watering. How was the skin? Coarse ground black pepper?

Bite through delicious.  Not too crisp.  I just put some seasoning salt and coarse ground pepper on it after an olive oil rub. 

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14 hours ago, Baboontyme said:

I mean you can definitely cook a butt high heat and get it done quicker and I don't think quality suffers. I have done mine 375 and wrapped them and put them practically on top of the damn firebox on an offset to finish them off and get them done quicker. So much fatty connective tissue I'm not sure it matters and people seem to love charred bark. But for a ~ 8 lb butt, you're still looking at 5- 6-7 hours at high temps, especially if you have to get a big ass offset up to 200+ (I know this is a WSM thread). 

Mine cooked in exactly six hours.  I cooked it in the barrel.  So I'm assume the temp. was in the high 200s.

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Smoking my first brisket on my WSW today. Put it on about 930, been keeping it around 225° occasionally adding apple wood chunks. 

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12 minutes ago, texhorn said:

Glad to see this thread has been revived.

Needs more brisket pics though 

I'll post mine after I get it off the smoker

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34 minutes ago, texhorn said:

Glad to see this thread has been revived.

Needs more brisket pics though 

Okay.  Since Imgur messed up my last brisket pic twice, I'm going to post it one more time for posterity.  Sorry for the repeat.

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Okay.  Since Imgur messed up my last brisket pic twice, I'm going to post it one more time for posterity.  Sorry for the repeat.
j0_SLfmmxub_WSr_JN6x4w_Afb4_Xzf_y7u0_LOAYp_KVzrvboh_OJG3i_J6j_v_O1_Yoc4_Jsdoq_We_Rg3_MNql_H5_Npbm_OUpup_W_ctw2r4_rt2uv1_Umcae2_AJl_UPfm8_WYMY9_W5_FO9_Xwqpq0r_FRPk_Oxm_Is_Kqgku_A176m_ES76_L9w_MUa_DSHVIrc_Ha7_SCFa9s_MXfi_Th_Gakv_Mz9_XJq40_G5p_5e9_YUXgg9_j7_Thu3ko_DKNAek_ZST8h_G9a6g_RVT17_ZAFYi3_FRCqk_XW76.jpg
That is the thickest damn cut I've ever seen

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That is the thickest damn cut I've ever seen
The other end was pencil width, but I got sloppy.

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18 hours ago, Spur08 said:
18 hours ago, dcbc said:
The other end was pencil width, but I got sloppy.

Sloppy drunk? Then I endorse this message

I was cooking brisket.  Your assumption is correct and your endorsement is accepted.

Edited by dcbc

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You should see some of the ones I've carved during my annual trip with the guys up to the lake. A casino trip, an empty little caesars pizza box and slices that looked like ribeyes come to mind. 

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1 hour ago, Baboontyme said:

You should see some of the ones I've carved during my annual trip with the guys up to the lake. A casino trip, an empty little caesars pizza box and slices that looked like ribeyes come to mind. 

Pizza box cutting boards are underrated 

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I've had my WSM for about 6 months and have been really happy with the results.  I've been using water in the pan (foiled) except with poultry.  I've been reading about people using sand or a terracotta pot base.  What are people here using?  Cleanup is a nonissue since the pan is foiled, but if I can skip having to fill up that big ass bowl on the 22" WSM, so much the better.

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14 hours ago, Baboontyme said:

How many butts can I fit on an 18.5? At least 4 in the 8 lb range if I lean them against each other right?

Easily 4 maybe even 6.

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5 minutes ago, Hank_Hill said:

Cajun bandit door and compression latch is such a ridiculous improvement. Like a fucking glove

Enlighten me

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36 minutes ago, dcbc said:

So nobody is using clay pot bases or sand in the water bowl?

I'm not but I've read about it plenty of times. Don't see how it could hurt, water or sand, either just acts as a heat sink and temp regulator. The only thing I can think of is it might be a pain to cook high heat with an empty bowl as I do often if you fill it with sand. Also sand is heavier than water and the clips on mine that hold my water bowl on have become pretty malleable and bend easily. 

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16 minutes ago, Baboontyme said:

I'm not but I've read about it plenty of times. Don't see how it could hurt, water or sand, either just acts as a heat sink and temp regulator. The only thing I can think of is it might be a pain to cook high heat with an empty bowl as I do often if you fill it with sand. Also sand is heavier than water and the clips on mine that hold my water bowl on have become pretty malleable and bend easily. 

I was thinking clay pot base and foil over the pan as usual.  Easy to take out if I want to go high heat, but a good heat sink otherwise.

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2 hours ago, immortal13 said:

Enlighten me

Cajun bandit sells much higher quality stainless steel doors and a compression latch. ~$45 for both but I have zero leakage from the doorway now

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