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Finally got a WSM!

Millberry

Smoke Blower
SMF Premier Member
117
76
Joined Nov 12, 2020
I sure have bugged several of you. You came through for me--answered all my questions---THANKS A MILLION! I bit the bullet and got a WSM18 today, My electric smoker sux. I am too old and broke for what I wanted--a stick burning Lang. They are number one (IMO) for taste. Taste is what I wanted. Not ease of use or any of that stuff. BUT--the old man gave up. Don't get me wrong- the WSM is a very good smoker. Maybe one day SmokinAl will adopt me and I can use his Lang. I tried to buy another stick burner- an Old Country. Their workmanship has gone to pot! I saw 6 of them (Academy Sports even took me nto their back supply room) with bad welds..3 of them had crooked doors, one had a crooked wheel. Evidently their workmanship has gone to pot(IMO). Again--you folks are the greatest. I sure appreciate the help from everyone. Y'all are the best !!!!!!!!!!!!! Charlie-Buford, GA
 

gmc2003

Epic Pitmaster
OTBS Member
10,351
4,825
Joined Sep 15, 2012
Charlie, if you have any questions about the WSM just ask. My daughter lives in Social Circle is that anywhere near you?

Chris
 

Millberry

Smoke Blower
SMF Premier Member
117
76
Joined Nov 12, 2020
Charlie, if you have any questions about the WSM just ask. My daughter lives in Social Circle is that anywhere near you?

Chris
I WILL bug you-Thanks. Scocial Circle maybe 45 minutes tops
 
Last edited:

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
46,207
7,225
Joined Jun 22, 2009
Congrats on the WSM, they are a great cooker & I’m sure it will give you plenty of years of service!
Al
 

gmc2003

Epic Pitmaster
OTBS Member
10,351
4,825
Joined Sep 15, 2012
I got 2 questions--so far..LOL Did you season your WSM AND do you add water with pork or beef?
I'm getting ready for work - so quick answers.

No - seasoning isn't necessary. Just wash the grates.

No - I don't use water for pork or beef. Wrap the bowl with aluminum foil and use it as a diffuser. I like to smoke both of those meats in the 250* range.

Chris
 

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