or Connect
New Posts  All Forums:Forum Nav:

WSM Problems - Page 2

post #21 of 33

I had never thought about putting the wood on the chimney starter.  I always just semi bury it

post #22 of 33
Thread Starter 
Quote:
Originally Posted by Welshrarebit View Post



That looks just like mine! ;)



Ignore the therm in the lid! Even if it's correct you don't need to know what's happening in that area; you need to know what's going on where your meat is!



You've had some great advice so far! I've read that others use a coffee can minion method for their WSMs...



cde4365ee5a1aa9b148b48224e27f995.jpg



Just put a coffee can with the bottom cut out in the middle of your charcoal basket and surround it with unlit coals. Then put the lit coals from your chimney into the can and take the can out. I also put whatever flavor wood on top of the chimney to get it hot as well to get thru the white smoke phase faster...



Do you see any smoke?



790d695d2c17573ff9866b20ef46b725.jpg



I also second that you shouldn't worry about putting to much charcoal to start because after the meats done just shut everything down, close every vent, and it should cool off pretty quick and the leftover coals will be the start of your next smoke!





Sent from my iPhone using Tapatalk

 






Thank you Welshrarebit. For reason I'm unable to see your pictures and I'd definitely like too!!

Bryce
post #23 of 33

 






Thank you Welshrarebit. For reason I'm unable to see your pictures and I'd definitely like too!!

Bryce[/quote]

I'm sorry but the pics are showing up for me?

I also want add that I control my temps with one of the vents. I shut down the other two; unless I'm going for a high temp poultry smoke then I open two of the three vents and adjust as needed. The guy I bought this from off of craigslist had a bbq guru on it and one of the vents has three of the holes taped shut. I might someday get a guru and use that vent! Until then...
post #24 of 33

Lots of good advice, hope you have it figured out.  

 

Gary

post #25 of 33
i Noticed You Said Poor Tasting Food. Have You Noticed An Off Taste. The Reason I Ask Is Because I Am New And Have Only Used Stubbs But So Far I Seem To Have AN OfF Taste. Thought It Was Creosote Maybe But Recently Have Been Thinking Maybe It's The Stubbs.
post #26 of 33
Thread Starter 
Quote:
Originally Posted by smokinbill1638 View Post

i Noticed You Said Poor Tasting Food. Have You Noticed An Off Taste. The Reason I Ask Is Because I Am New And Have Only Used Stubbs But So Far I Seem To Have AN OfF Taste. Thought It Was Creosote Maybe But Recently Have Been Thinking Maybe It's The Stubbs.

 

Smokinbill - hey, not a bad idea. I haven't tried any other charcoal since I got my WSM. I wonder if it is the Stubbs? You could be onto something. I'm smoking again on Saturday (hopefully) and maybe i'll try another brand. It definitely had an off taste. My last smoke (the one in this thread) was better than the others, not great, but better since I got a little better grasp on how to control the smoke.

post #27 of 33
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Lots of good advice, hope you have it figured out.  

 

Gary


Definitely helpful Gary. Pretty amazing community of people here.

post #28 of 33
Thread Starter 
Quote:
Originally Posted by Welshrarebit View Post
 

 






Thank you Welshrarebit. For reason I'm unable to see your pictures and I'd definitely like too!!

Bryce[/quote]

I'm sorry but the pics are showing up for me?

I also want add that I control my temps with one of the vents. I shut down the other two; unless I'm going for a high temp poultry smoke then I open two of the three vents and adjust as needed. The guy I bought this from off of craigslist had a bbq guru on it and one of the vents has three of the holes taped shut. I might someday get a guru and use that vent! Until then...

 

I rebooted and can see your pictures now  Welshrarebit. Thank you for posting those!

post #29 of 33
Thread Starter 
Quote:
Originally Posted by Welshrarebit View Post
 

 






Thank you Welshrarebit. For reason I'm unable to see your pictures and I'd definitely like too!!

Bryce[/quote]

I'm sorry but the pics are showing up for me?

I also want add that I control my temps with one of the vents. I shut down the other two; unless I'm going for a high temp poultry smoke then I open two of the three vents and adjust as needed. The guy I bought this from off of craigslist had a bbq guru on it and one of the vents has three of the holes taped shut. I might someday get a guru and use that vent! Until then...

 

 

PS, so you fill it that full regardless of what you're cooking? Chicken, beef, pork, etc? Just us the vents for temp control?

post #30 of 33
Let Me Know What You Find Out.
post #31 of 33
Welcome, I had a 22.5 WSM for a number of years and tried several different brands of charcoal, both briqs and lump. I finally determined that the best for me was Royal Oak lump in the ring to the amount that I would need with smoke wood chunks throughout. I would leave a valley (not a hole) in the middle. I would fill the valley with 2/3 chimney of lit briqs and let start to catch really good. Then just manage the air throughout the cook. Just my $0.02, but worked good for me. Joe
post #32 of 33

I swear by good old Kingsford. I have not found anything that is as consistent burning and predictable. Now we don't have too many choices where I live so that is what I use.

post #33 of 33

I've had my 22.5" WSM for about 4yrs now and just picked up an 18.5" recently.  I use Royal Oak lump every time.  I usually dump as much coal as i will need onto the grate, stick about 4-6 fist size chunks of whatever flavor wood in there.  Depending on how cold it is i'll light and ash over a 1/4 to 1/2 a cheap chimney starter (read: not giant Weber brand) of coals and just dump that on top of the middle of the pile of charcoal to get it going.  At that point i assemble the smoker, put in as much water as I think i need then put on the meat.  Do i get white smoke from the charcoal and wood starting up? Sure do.  Does it take me about an hour to when i can finally lock down two bottom vents and even out a balance temp with the one vent left? Yep.  Can't say I've ever had a complaint about a bad or bitter taste on the meat or tasted it myself either.  The ONLY taste type thing that isn't even really an issue for me, but i only mention it because i can taste a difference is when I use Kingsford charcoal to smoke or grill with.  Its a noticeable difference in taste on the meat.  Its NOT at all offputting or foul in anyway, but its easily discernable when I use Kingsford over lump charcoal.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Charcoal Smokers