- 1,798 Posts. Joined 2/2010
- Location: Lakewood, Ca - In Front of a Weber 22.5 Smoker
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This is my first smoker and I've had some great success with it already. It was pretty easy to get some good results even on my first runs. I switched from chips to chunks for the wood and it...
Wanted a decent electric smoker that was almost setup, start and let it do its job with miminal intervention! Is it perfect no but as I live in Scotland weather is a challenge at times so had a...
Simply the best. The Bentley of all grills and it's the only ceramic grill made in the USA. The 400XL will smoke two 20 pound turkeys.
The smoker came packaged very nicely and easy to assemble. The construction of it is pretty solid. I have used it twice so far and both times the smoker itself was good. I did put on a gasket...
I started out on a friends Traegar at work and made the decision to get a pellet smoker, I researched for awhile and was leaning towards the Green Mountain Grill line, I went and checked them out...
Lump in your WSM?
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I bought an extra charcoal grate for using lump. You use it in a cross hatch pattern it conjunction with the stock grate. It holds the lump in place better not allowing it to fall through to the bottom.
For overnighters, a quality natural briquette would be good.
I notice a big difference between charcoal types with the WSM.
The airflow through the smoker is pretty small so any odors get bottled up with your food more so than other smokers.
I had some kinds of mesquite lump that were so strong in the WSM I didn't add any smoke wood at all.
The warning/disclaimer might have to do with the fact that lump can get hotter.
I dont think i ever read the WSM manual, I got a copy of the book Low and Slow and that was all I needed.
I'd like to revive this thread:
I'm accustomed to using an electric smoker. I just bought a ProQ smoker, which is very similar to the WSM. I have not received it yet, but have started to wonder how I actually smoke with wood. Obviously, the charcoal provides the heat, but I don't recall seeing a basket or a section to put wood for smoke. Do you guys just mix it in with the charcoal briquettes or use a pan on top of the heat? I have to assume chunks and not chips are best in this type of smoker.
- Lump in your WSM?
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