- Sep 2, 2008
- 5
- 10
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...
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...
