- 1,798 Posts. Joined 2/2010
- Location: Lakewood, Ca - In Front of a Weber 22.5 Smoker
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I had been looking to get a smoker and was researching a few different models. My hand was forced when my grill quit working, so I ended up getting this rather quickly as a result. My rationale...
I took this back after 2 weeks. A part needed to be replaced and they sent it to me for ME to install and change out. That job is not mine for something I paid over a grande for. They finally got a...
Purchased one of these instead of buying a Yoder Smoker Wichita. Was reluctant because of the negative reviews but the price was right for $380, verses the Yoder for $1600. Once purchased I used...
Have owned this smoker for 2 weeks now. Smoked on it 5 times and every time everything on it turned out great. I have had experience smoking on some like it. So no learning curve at all for it....
This is a good smoker for the beginner who does not want to get to involved with staying up all night monitoring temp/coals. Just fill the hopper and set the temp, when it is warmed up toss in your...
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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