Initial burn-in in new 14.5" WSM

birdman080

Smoke Blower

Original poster

Oct 4, 2016

75

18

Decatur, IL

• Jan 13, 2017

• #1

I received a 14.5" Weber Smokey Mountain for Christmas. I finally got time to put it together this week.

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• birdman080
• Jan 13, 2017

I did my initial burn today to burn off manufacturing residue. I threw in a few hickory chunks for fun.

IMG_20170113_153217405_HDR.jpg

• birdman080
• Jan 13, 2017

I am impressed that, almost 4 hours later in 30 temps with wind about 15mph, the inside still appears to be at or above 350°.

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• birdman080
• Jan 13, 2017

I don't plan to get a BBQ Guru (or similar device) for a while, if at all. I want to try to master temp control manually first. However, what should I get to more accurately monitor internal temp of smoker?

 

noboundaries

Epic Pitmaster

OTBS Member

SMF Premier Member

Sep 7, 2013

10,247

5,352

Roseville, CA, a suburb of Sacramento

• Jan 13, 2017

• #2

Looks like a successful burn-in.  A Guru is absolutely not necessary.  The WSM maintains temps beautifully. 

As far as internal temp, a dual probe Maverick/Redi-Chek 732 or 733 is kind of the go-to, or something similar.  The probes aren't the best but with care will last a while. 

So, what's going to be the inaugural smoke?   

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jan 13, 2017

• #3

Man you should've thrown in a chicken or something!

Don't trust that therm in the lid. Mine is off by 20-30 degrees.

When tested with my iGrill (probes are within 1-2 degrees of where they should be) at Grate level the stock therm was 30 high. At same level 25.

I placed one probe at grate and one probe at the same level as the stock therm and there was a five degree difference between the two. The stock therm was as mentioned high.

 

gr0uch0

Master of the Pit

Apr 30, 2016

1,231

139

Displaced Texan in Door County WI

• Jan 13, 2017

• #4

     What DS said.

There used to be three things that you never could do as life marches on:

1. Never pass up the opportunity to take a leak.
2. Never trust a fart.
3. Never ignore a hard on(e).

Add to the list, a fourth.  Never trust a manufacturer's thermometer straight out of the box. 

 

birdman080

Smoke Blower

Original poster

Thread starter

Oct 4, 2016

75

18

Decatur, IL

• Jan 14, 2017

• #5

Noboundaries said:

 
Looks like a successful burn-in.  A Guru is absolutely not necessary.  The WSM maintains temps beautifully. 

As far as internal temp, a dual probe Maverick/Redi-Chek 732 or 733 is kind of the go-to, or something similar.  The probes aren't the best but with care will last a while. 

So, what's going to be the inaugural smoke?   

Click to expand...

I think I am going to do a pork roast.  Either a pork loin or a sirloin roast

 

gr8day

Smoke Blower

Aug 12, 2015

104

19

The Beach

• Jan 17, 2017

• #6

Nice little cooker, and FYI you don't need todo a burn in (season) a WSM there are no manufacturing residues/oils to burn off since they are enamel coated on the inside as well as the outside, light it and throw some food on it, if it's dirty wipe it down with a little soap and water then cook.