New member of the board. I live in South Carolina. Just purchased a 22.5" Weber Smokey Mountain. I have the Maverick ET-732 thermometer set. Any pointers will be greatly appreciated.
Brantley Morris
Brantley Morris
Newbie with a WSM
- Thread starter bgmorris0
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Hi Brantley!
to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members and over 900,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast and the “Articles” section is chock full of good useful information and “how-to’s”!
Would you do us a favor and update your profile to include your location, Thanks!
You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!
Would you do us a favor and update your profile to include your location, Thanks!
You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!
If you need any help roaming around the forum...just shout! Happy to help!
Kat
Hi Brantley,
to the SMF!!! I too am a proud WSM 22.5" owner with the same equipment you mentioned.
I would love to give you some pointers but what exactly would you like to know?
Make sure you do a seasoning burn before smoking any meat. Lump charcoal gives a better taste than briquettes but briquettes work better for long smokes. I use Stubbs all natural briquettes because they don't leave any after taste on the food. I use the minion method and control my temperature using the three bottom vents leaving the top vent wide open. Don't put your meat on until you have thin blue smoke coming from the top vent. Heavy white smoke is NOT good. My favorite smoking wood is a 50/50 combination of hickory and cherry, but this is a personal preference thing and I encourage you to experiment until you find your favorite. I stopped using water in my water bowl and now use sand with really good results and less clean up!
Good luck and feel free to PM me or post questions on the forum if you need more help.
Bill
I would love to give you some pointers but what exactly would you like to know?
Make sure you do a seasoning burn before smoking any meat. Lump charcoal gives a better taste than briquettes but briquettes work better for long smokes. I use Stubbs all natural briquettes because they don't leave any after taste on the food. I use the minion method and control my temperature using the three bottom vents leaving the top vent wide open. Don't put your meat on until you have thin blue smoke coming from the top vent. Heavy white smoke is NOT good. My favorite smoking wood is a 50/50 combination of hickory and cherry, but this is a personal preference thing and I encourage you to experiment until you find your favorite. I stopped using water in my water bowl and now use sand with really good results and less clean up!
Good luck and feel free to PM me or post questions on the forum if you need more help.
Bill
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