Thinking of taking the WSM plunge

[richelieu]

Hi Folks ( I cannot say fellow smokers yet......)

I am so amazed by this forum and thinking of taking the plunge and get myself a WSM 18.5".

(Cannot get the 22.5" here).

Any suggestions or advice?

I want to get smoking and be part of this wonderful forum.

 

[diggingdogfarm]

Go for it!!!!!

~Martin

 

[dward51]

A WSM was my first smoker and I still have it.  Would not even consider getting rid of it.  If you have not already found the WSM website, then I highly suggest you look there as well.  It's called The Virtual Weber Bullet Bulletin Board.

http://www.virtualweberbullet.com/index.html

The Weber bullet design is probably one of the easiest to learn smokers out there.  Mine is the 18.5" as when I got it they did not yet make the larger 22.5" model.  You can still cook a ton of food in the 18.5".  I have regularly done 4 shoulders and one time did 6.  Some people also have added a 3rd meat grate between the two and there are a ton of modifications people have come up with for these.

I and several others with WSM's here also use what is called a "power draft" or computer controlled fan driven air supply. Mine is a BBQ Guru model, but there are several other brands and they all accomplish the same thing. A computer driven fan stokes the coals based on the internal temp of the WSM. You can smoke at a rock solid 225* for hours and hours (as long as you have fuel to burn) without fiddling with any vents.  It is almost a set it and forget it modification. It is an excellent addition to a WSM, but play with it without one for a while before you consider buying a power draft.

If I had to do it over again I would absolutely buy another WSM.

If a WSM is cost prohibitive because of where you are, you could always make a UDS or "Ugly Drum Smoker" for next to nothing.  It's basically a 55 gallon drum with a ball valve or two to control the air input with a wire fire basket, meat racks and a top.  Can be made from local scrap if necessary.  There is a whole section on building those in the SMF forum also.  I don't have a UDS, but I've had some pretty dang good food that came from them.  Sometimes it's nice to have options based on availability....

http://www.smokingmeatforums.com/f/199/uds-builds

 

[BGKYSmoker]

Ditto

I went from the fancy pellet poopers back to the basics. My recent WSM smokes came out fantastic.

 

[weberlamp]

I would highly recommend the WSM.  I got mine as a gift 5 years ago.  I was not a smoker at that point but I figured I would play around with it.  Fast forward 5 years to today and now I compete in KCBS competitions with my 18.5 WSM

I would suggest the 22.5 because you can always find more things to put on it, it will also make it easier to fit full racks of ribs and packer briskets without having to squeeze it between the walls.

DWARD51 is right on in regards to using a computer controlled temp. probe with blower.  I use a PitmasterIQ110, it is on the cheaper end of the blowers you can buy, but works great, and makes the WSM set it and forget it.

Good luck on your purchase, you wont be disapointed, welcome to the forum.

 

[richelieu]

Thanks for all your replies.

You are helping to convince me now......

 

[norsican]

If you have a Weber in one of it's many incarnations, You have one hell of a smoker right there. 

get to smoking. 

 

[linguica]

A WSM will require more attending to than most of the other types of smokers, BUT..smoking with charcoal and real wood will produce a finished meat the nothing else can come close to.

          

     And as to price, why spend $1000 on a few other units then realize the WSM was the best one all along.

 

[bone player]

Agree with Linguica about attending your WSM.  Especially when you first use yours it may run a little hot so you will have to keep an eye on it the whole time.  I kept a log of time and temperature, but that honestly wasn't much help because the smoker just seemed to run hot. I was told that the shine of the interior may reflect and therefore increase the heat. Once mine had a few cooks I was able to control the temperature with just an occasional, not constant, check.  Besides, for me, attending is a big part of what I enjoy.....ok, that and the beer.

Good luck.

 

[ronrude]

The other benefit of Weber products is the quality.  They last forever.

 

[chisoxjim]

Ditto

I went from the fancy pellet poopers back to the basics. My recent WSM smokes came out fantastic.

if only others would learn as you have grasshopper.   

my 18.5" WSM and (2) 22.5" Weber kettles are all I need,  KISS - I have zero use for gurus and gadgets.

 

[dwrek]

Since they are so popular there is a ton of information out there on them just increasing the already ease of use.  It's my 1st "real" smoker.  Love it!

 

[richelieu]

Ok, I've done it.
I got my WSM yesterday.
I feel like a little boy.
Now for assembly........and smoking.......

So now my questions will start about smoking as I am new to it.

 

[bama bbq]

I'd like to recommend a book for you.  If you follow the lessons and do what he says, in five lessons you'll KNOW your cooker.   I downloaded a free Kindle app on my laptop and bought the Kindle version from Amazon:  Low & Slow: Master the Art of Barbecue in 5 Easy Lessons. Rush, Colleen; Wiviott, Gary. Perseus Books Group. Kindle Edition.

He's not for everyone because he's kinda brash and fairly direct but I assure you, if you do what he says you will become a VERY accomplished cook VERY quickly.

 

[richelieu]

Thanks Bama BBQ, I will definately have a look..

 

[pgsmoker64]

A WSM will require more attending to than most of the other types of smokers, BUT..smoking with charcoal and real wood will produce a finished meat the nothing else can come close to.

          

     And as to price, why spend $1000 on a few other units then realize the WSM was the best one all along.

Not sure what Linquica has going on with the WSM, but I spend a lot less time with the WSM than I did with other types of smokers (except the electric).

Luv my WSM, it requires some attention but typically you can set your vents and walk away for 30 minutes at a time.  

I have to agree with him on the finished product...very, very good....also agree that the price on the WSM is reasonable, especially considering the results!!!

Good luck and good smoking.

Bill

 

[jirodriguez]

Not sure what you folks are doing that are having to tend your WSM every 30 min. or so, but if you set it up with the minion method you shouldn't have to tend it more than once or twice during a smoke. I have ran up to 22 hrs. on one load of charcoal and only had to mess with my WSM 4x during the entire thing.

 

[bama bbq]

Not sure what you folks are doing that are having to tend your WSM every 30 min. or so, but if you set it up with the minion method you shouldn't have to tend it more than once or twice during a smoke. I have ran up to 22 hrs. on one load of charcoal and only had to mess with my WSM 4x during the entire thing.

  I don't have to mess with the WSM very much at all.

 

[dward51]

Or buy a BBQ Guru "power draft" controller and not have to mess with it at all (as long as there is fuel to burn).  It's as close to set and forget as you will ever get with any charcoal or wood fired smoker when you use a power draft unit.

 

[bone player]

This was earlier today. Was a little windy but temp held 225-235 throughout the day.  Used the Minion method and 22.5 WSM.

DSC01478.JPG

• bone player
• Nov 17, 2012