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shopping for the Smoker - Page 2

post #21 of 37

 

 

Quote:
What I am hoping to find is combination of wood and charcoal smoker.  By looking at your suggestions Weber Smokey Mountain might work but I think it is only charcoal, is that right?

 

 

You can use charcoal and wood in the WSM. :-)

post #22 of 37

edit:  Double post.

 

Well, While I've already taken up space with my double post...

 

My first smoker is similar to the one you had in your link.  I recently picked up a WSM 22".  I've only had the chance to use it a couple of times, but as far as first impressions go, there is not one thing about my offset smoker that I like better than my WSM.  So far, it has been superior in every way.  :-)

post #23 of 37

The WSM is a charcoal/wood smoker. The fire is started with charcoal & put onto a bed of unlit charcoal & wood chunks. It produces very flavorful BBQ.

post #24 of 37

I saw your post back in April about shopping for a new smoker if you have

not got one yet I would agree with some of the other guys to get a Mes-40

the best place I saw to buy it after looking before I bought mine was

Sams Club they have the Mes-40 for $299.86 model-number--20070211

the only difference between the others that cost &400---$500 or more is

the one at Sams has only the front door with window chrome & sides & back

are black the others are chrome all around other than that it works the same

it has back wheels inside light meat prob digital temp. control remote control

when the front window get brown that you can't see in to good just take some

Liquid Dishwashing soap & a scrubbie  & was the inside window it takes

 about 5--10 min. & comes out as clear as it was as I bought it you can see the shelfs

 real clear--------I like the Mes-40 because because you plug it in set the digital

temp & time Add your woodchips  with the wood chip loader located on side of smoker

  then for get it just keep checking your temp. & meat -----Ken----Colorado-----Smoker

post #25 of 37
Thread Starter 

Got one 2 days ago. WSM 18,5. Trying it out today.

post #26 of 37
Quote:
Originally Posted by baton View Post

Got one 2 days ago. WSM 18,5. Trying it out today.



Good choice, you won't be disappointed!

 

post #27 of 37
Thread Starter 

 

i have some concern and maybe you can help. I started at 275F and temperature dropped to 250F. All my vents are open and i am unable to see rise of the temperature. also there is no smoke any more. do i add more charcole in the middle of the cooking to increase the temp? is smoke has to be throughout the entire cooking or only in the beginning? Should I add wood chips?

 

Sorry for a newbie questions J

post #28 of 37
Thread Starter 

one mistake i made i just realized as i am using wood chips instead of chunks. they don't last long :)

Also I added approximately 100 charcoals but maybe it is not enough.

post #29 of 37
Quote:
Originally Posted by baton View Post

one mistake i made i just realized as i am using wood chips instead of chunks. they don't last long :)

Also I added approximately 100 charcoals but maybe it is not enough.



Are you using Kingsford briquettes? Search for Minion Method, I believe that is a very tried and tested method for maintaining heat, especially in the WSM.

post #30 of 37

What Ray said. The minnion method is the way to keep consistent temps. 

 

minnion 2.JPG

post #31 of 37
Quote:
Originally Posted by baton View Post


i have some concern and maybe you can help. I started at 275F and temperature dropped to 250F. All my vents are open and i am unable to see rise of the temperature. also there is no smoke any more. do i add more charcole in the middle of the cooking to increase the temp? is smoke has to be throughout the entire cooking or only in the beginning?
Should I add wood chips?

Sorry for a newbie questions J

How long did it stay at 275` ? we all try to keep it down around 225`give or take 10-15`. Also leave your exhuast vent wide open and control your heat with your intake vents. as you see In Al's picture the minion method, when it gets to 215 during pre-heat close your intake vents down to try and keep it at 225. Myself I would use chunks like Al has as well.. hope this helps and good luck
post #32 of 37

welcome1.gif,Baton. Hope you enjoy your newest Obsession. Keeping up with the Jones' is not the preface here;our goal is to make friends and help others when trouble arises.

 

You'll enjoy the Weber and when you start smoking, show us , we like to drool LOL.

 

Have fun and... 

post #33 of 37

Baton,

Welcome to SMF!!

 

You can already see there is lots of good help should you ever need it! Some of the best informed people around.

 

Friendly people, lots of info. Enjoy and good luck!

post #34 of 37

Welcome and thanks for joining us here at SMF !

post #35 of 37
Thread Starter 

 

Thank you all for a big help and helpful comments.


well i got my first adventure and despite all the things that i would like to change next time when I will be cooking I am very pleased with the result.

My temperature was steady at 250F which WSM guys recommending. Cooked for 4 hours. I could not get the temperature higher in the end to get that crisp skin but it came out very juicy. It was a bit windy which I did not count on so that was a big disadvantage.

 

IMG_6792.JPG

thighs were the best

IMG_6797.JPG

IMG_6798.JPG

 

 

post #36 of 37

Good looking Bird. Congrats on the first.

 

Have fun and...

post #37 of 37

Looks-Great.gif

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