New member, new WSM smoker

Discussion in 'Charcoal Smokers' started by bakkenbbq, Jul 7, 2013.

  1. Here are a few pics I wanted to share of my new WSM! Loving it!


     
  2. dward51

    dward51 Master of the Pit OTBS Member

    Hard to go wrong with a WSM.  They are easy to use, make great food, and well built. I bought mine in 2005 and it's still rocking on.

    After a while, you may want to take a look at a BBQ Guru or other type "power draft" (automatic temperature controller for a charcoal/wood pit).  It's a great addition to a WSM.  Nothing like an over night 22 hour smoke where you don't have to touch a thing and the power draft regulates your air flow 100% of the time. But get to know your pit set up stock first.
     
  3. I've had mine for a bit over a year and wonder why I waited so long.
     
     
  4. I gotta know dward51, I've had my wsm for around 3 years and love the consistency of it. Now to the question, is it more efficient on fuel using a digi q or similar setup?
     
    Last edited: Jul 7, 2013
  5. billmc40

    billmc40 Smoke Blower

    I have had mine for about 6 months. Wife now requires pulled pork. Says it tastes better then the master built.

    Bill
     
  6. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Good choice! I love mine..... easy to use and makes great Q!
     
  7. dward51

    dward51 Master of the Pit OTBS Member

    I would say yes.  Reason would be it is tightly controlling the air and therefore the burn rate.  No high temp swings would also equal no unnecessary burning of fuel.  Using a clay flower pot base I have run 14 hours on a single fire ring load and still had some time left.  I'm sure I could go much longer, but the whole idea of having a guru is I don't have to watch the pit like a hawk.  I let the guru mind the pit for me.

    That being said, I must confess on overnight port butt smokes I run the water pan and after about 12 hours I will reload the fire ring.  Then I can sleep all night and let the Guru mind the pit without worrying it might run out of fuel.  A Guru is about as close to "set and forget" as you can get with a WSM

    I did 4 pork shoulders last week and it took about 17 hours total. Meat was on the smoker by about 8:45pm and I added some charcoal around 10AM (just enough to make sure I had plenty, not a full ring).  Meat was done and in the cooler around 1:15PM for dinner that afternoon at 5PM (still steaming hot in the cooler).  I still had plenty of charcoal left and did 5 chicken leg quarters before shutting down the Guru vent and top vent to choke out the remaining coals for reuse later. Still had about 1/3 a pan of water in the brinkman charcoal pan mod (did not reload water at all).

    I'm sort of the mind that charcoal is cheap, so I make sure the guru has something to work with and let it mind the store.....
     
  8. I've just begun using the Digi-Q. It works great but I made the mistake of keeping the top off too long the last time I did ribs and the temp spiked and wouldn't come down. I still use my Maverick to monitor the grill temp (and meat when applicable) and I have to say that sometimes it is way off in temps and then they come back together, even when I put the probes close together. I have done the ice water test and they are both very close. Confusing and has added some doubt to my smokes. I like the Maverick because I can be sitting inside watching a game and have the monitor next to me. Did two turkeys a couple of weeks ago and they came out great. I'm doing two prime ribs this weekend.

    I think for a long smoke the Digi-Q is the way to go. I use it regardless because I am somewhat of a geek when it comes to technology.
     
  9. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Another way to extend your smoke time per load of charcoal (especially on overnight smokes) is to wrap your smoker in a welding blanket, it acts like a combo wind break and insulation. I did butts last night, put them on at 1:00 AM, pulled them off at 1:00 PM, put on 3 racks of ribs for dinner and pulled the ribs off at 6:00 pm. The smoker was still running at 250° with about 1/3 of the ring left. Even at the coldest part of the night I only had to have 1 vent open about half way to maintain 250°.

     

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