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WSM - First Impression

post #1 of 10
Thread Starter 
Well, I recieved my new WSM today. Overall the experience was very good. The smoker is very easy to assemble. The build quality seems pretty high, although I have little to compare it to. Some of the grills I've seen do not hold a candle to it. One thing I didn't like about it was the legs. The design is just silly. If you own one, you probably know what I am talking about.

She's on a dry run right now. I do have water in the pan, along with 3 average sized chunks of hickory. I couldn't find apple in any near by retail stores. There's a place called Chuck's Smokehouse that produces many varieties of their own wood that I'm going to check out. This little bugger makes pretty good smoke. No billowing white smoke, it's pretty thin and looks good. With all three bottom vents open she is topping out at about 265 degrees (with water in the pan) and is holding pretty steady. I'm quite suprised at the consistency in temperature. I put a chimney full of standard Kingsford in the bottom (along with the hickory).

I'd imagine the way it is holding 265 degrees (at the top grill), it will be near perfect for some ribs.

Tomorrow I will do some dry runs with an empty pan and see what kind of temperatures I can get. I'm hoping for around 325 degrees or so. Saturday she gets filled with whole chickens and sunday is the big day. I don't have an exact menu figured out yet as I have yet to talk to my butcher. I will try and get some pics. I might be difficult as there will be a dozen or so screaming Steelers fans here.

Until then...
post #2 of 10
Thread Starter 
Oh I forgot to add that I made two types of sauce yesterday along with two types of dry rub.

Tomorrow I will make my personal sauce and rub. It's pretty spicy, most people prefer a more mild taste.
post #3 of 10
good move on seasoning the unit. Is this your 1st smoker? Watch out - smoking can be very addictive! Looking forward to seeing the QVIEW.
post #4 of 10
Thread Starter 
Indeed it is my first. I've heard that it doesn't need to be seasoned, but why not? I won't be using it until this weekend anyway. Plus, it gives me a chance to get a good idea of what kind of temperatures it can produce. Win -- win situation IMO.
post #5 of 10
congrats on your purchase. How are you monitoring your temps? From my experience, my results really improved when I got several probe thermometers and not trust the one that came with my smoker. I would also look at using lump charcoal. Much better heat and less ash. It's one thing to have good heat when empty but when you load it up, it is a little harder to get higher temps.

Wait till you try a Fattie!
post #6 of 10
Thread Starter 
I have a probe through an apple sitting on the top grill.

I figure the temperatures will drop with a load. I'm shooting for higher temps than I would normally operate at. I guess I will find out Saturday!
post #7 of 10
Sounds like your going to cook up a feast. Looking forward to seeing the QVIEW and hearing about your results.
post #8 of 10
Sounds like your moving right along with figuring out that smoker when you fired it up did you coat the inside with pam or any other oil?
post #9 of 10
Sounds like you are off to a great start and have a handle on it..... give it heck with the new WSM and be sure to post results with a few pictures for us. We like to see the pics (evidence that it did happen) !!!
post #10 of 10
I would ALWAYS season..or wash..any new device that is for food prep. Smokers included. There can be oils and solvents among other things still inside a newly manufactured unit.

Yer gonna like the WSM... is it the new 22"er? Has a charcoal "ring" instead of pan as well?
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