- Jun 11, 2013
- 2,638
- 822
Alright well I have ventured into the wsm world with my latest smoker purchase. Started about 15 years ago with a side firebox barrel smoker (ended up with 2 along the way), and then maybe 5-6 years ago I felt pretty good about my pitmaster skills so I decided to make things easier on myself and bought an mes 40 (ended up with 2 of these as well).
So looking for something new to mess with I ended up with an 18” wsm. I’ve used stans (The Godfather of the Fowlerville roundtable) green wsm clone before. He had it at a fattie contest a few years back and I messed with it a bit while we were smoking a turkey. Besides that’s zero experience with a wsm and I think that’s what lead me to it. Always trying to learn something new.
I have to give HUGE THANKS to SmokinAl for all his help on this latest venture. I ordered this smoker and immediately sent him a list of questions as I know he has a wsm, and we’ve become friends over the years on this forum. Nothing but help from question 1 to wherever they ended. Thank you Al!
I wanted my first smoke on the new smoker to be something great but by the time it showed up I had nothing thawed and ready to smoke. Ended up throwing a chicken from a local farm here in a pot of cold water and defrosting it quick the night before.
No time to brine it so I injected it heavy with creole butter, and gave it a solid rub down with salt & pepper, and some Tony’s. After that it was onto the smoker for a 3 hour tour.
I followed Als advice on how to get the smoker temp up and leveled and put the bird on.
Some nice smoke rolling on the new wsm last Sunday. Green finally returning to Wonder Dog Ranch in the back ground after a long winter. Pond level is as high as I’ve ever seen it with all the rain we’ve had lately.
Few hours in and the bird is looking tasty!
Finished product laying on a bed of farm picked asparagus! Great time of year out here!
Made a tin foil grease catcher to keep things clean. Al suggested a pie tin but I was all out. Nice piece of advice.
Great salad the wife made! Can’t wait to plant this years garden so we can eat our own greens again!
Some cut up breast pieces. The injection helped keep the white meat extra juicy & the skin was real crispy using the wsm!
Dark meat Also came out great!
Of course we have Scout staring at me hoping I’ll share or finish eating so we can go out and train. Did both in case your wondering.
One last shot of the plate.
Overall I’m impressed with the wsm. Having no real experience to speak of and asking only a few questions before I started it was super easy to use. Nothing like learning how to use an offset that’s for sure! Lol.
I was really impressed how it held its temp when I got it dialed in.
I guess the only questions I really have now is how long can you keep temp steady if your smoking something long like a pork butt? And what’s the best way to refill it during a long smoke?
Thanks again to SmokinAl for all your help!
Sorry for the rather boring post. Just figured I’d post my first trip around the sun with the wsm.
Scott
So looking for something new to mess with I ended up with an 18” wsm. I’ve used stans (The Godfather of the Fowlerville roundtable) green wsm clone before. He had it at a fattie contest a few years back and I messed with it a bit while we were smoking a turkey. Besides that’s zero experience with a wsm and I think that’s what lead me to it. Always trying to learn something new.
I have to give HUGE THANKS to SmokinAl for all his help on this latest venture. I ordered this smoker and immediately sent him a list of questions as I know he has a wsm, and we’ve become friends over the years on this forum. Nothing but help from question 1 to wherever they ended. Thank you Al!
I wanted my first smoke on the new smoker to be something great but by the time it showed up I had nothing thawed and ready to smoke. Ended up throwing a chicken from a local farm here in a pot of cold water and defrosting it quick the night before.
No time to brine it so I injected it heavy with creole butter, and gave it a solid rub down with salt & pepper, and some Tony’s. After that it was onto the smoker for a 3 hour tour.
I followed Als advice on how to get the smoker temp up and leveled and put the bird on.
Some nice smoke rolling on the new wsm last Sunday. Green finally returning to Wonder Dog Ranch in the back ground after a long winter. Pond level is as high as I’ve ever seen it with all the rain we’ve had lately.
Few hours in and the bird is looking tasty!
Finished product laying on a bed of farm picked asparagus! Great time of year out here!
Made a tin foil grease catcher to keep things clean. Al suggested a pie tin but I was all out. Nice piece of advice.
Great salad the wife made! Can’t wait to plant this years garden so we can eat our own greens again!
Some cut up breast pieces. The injection helped keep the white meat extra juicy & the skin was real crispy using the wsm!
Dark meat Also came out great!
Of course we have Scout staring at me hoping I’ll share or finish eating so we can go out and train. Did both in case your wondering.
One last shot of the plate.
Overall I’m impressed with the wsm. Having no real experience to speak of and asking only a few questions before I started it was super easy to use. Nothing like learning how to use an offset that’s for sure! Lol.
I was really impressed how it held its temp when I got it dialed in.
I guess the only questions I really have now is how long can you keep temp steady if your smoking something long like a pork butt? And what’s the best way to refill it during a long smoke?
Thanks again to SmokinAl for all your help!
Sorry for the rather boring post. Just figured I’d post my first trip around the sun with the wsm.
Scott