Weber Smokey Mountain smoker

[smoking works]

Hey guys, I'm wondering if there is a forum here that focuses on WSMs. I just bought one and I want to read the forum, if there's one on here.

Any help would be appreciated.

Tommy "Smoking Works"

 

[silverhorn43]

Hey Tommy,

Welcome to the forum!  I too am a newbie here and just "upgraded" myself to a WSM from and ECB Smokin' Pit. 

Type in WSM or Weber Smokey Mountain in the Search Field up above and you will have more reading than you will know what to do with, it's how I did it!!!  

You got a good one, have fun and keep it blue!!

 

[smoking works]

Thanks, I will try that.

 

[trabba]

There is not a ton of action but when I got my WSM, I joined the following group - http://www.smokingmeatforums.com/groups/show/17/wsm-owners-weber-smokey-mountain

I agree you got a good smoker there. I just got one over the winter and am 3 smokes in on it and absolutely love it.

 

[jirodriguez]

Also there is another forum called "The Virtual Weber Bullet" They have a lot of stuff specific to the WSM..... but the format of the site isn't near as nice as SMF (in my humble opinion...lol)

Feel free to PM any of us WSM owners if you have questions! Grats on your smoker!

 

[welshrarebit]

You might also want to look up mini WSM for smaller everyday smokes...

I have both and use the mini more often!

 

[bmaddox]

There is a Charcoal section on SMF where a lot of people post on their WSMs.

http://www.smokingmeatforums.com/f/108/charcoal-smokers

 

[smoking works]

Hey guys thanks for all the responses.
this will get me started.
Tommy

 

[joe black]

Welcome Smoker, I'm sure you will enjoy this site. There are always folks here with a ton of knowledge who are always ready to share tips, ideas and recipes. All you need to do is ask. You have already gotten some great info in that theTVWB is a good site to find folks with WSMs.

There are not many mods that are necessary with the WSM. When I had mine, I tried water in the pan a couple of times and a clay saucer a couple of times and then quit. I foiled the pan and just used it for a deflector. The other stuff didn't show me much and it was too much to mess with. The only other thing is that I think handles on the center section would be very useful. Be sure to get a good digital therm like a maverick to be able to accurately follow your cooks. Good luck and good smoking. Joe

 

[mike5051]

I agree with everything Joe said.  All I do is foil the water pan for everything now, once the WSM has a nice coating of soot, temp control is easy with just the bottom vents.  You always want the top vent wide open.

 

[trabba]

The only other thing is that I think handles on the center section would be very useful. 

That is my only complaint about mine as well.

As for the water bowl, I foil and fill with hot water but I am still learning too. I tried my ECB w/o water once and the drippings caught fire and charred my fatty so I am scared to death not to use water now. Not trying to scare you just my experience and the WSM is a conpletely different animal than the ECB. I definitely think you'll be happy with your purchase no matter what methods you use.

 

[smoking works]

Thanks so much for the reply. I will certainly keep that in mind.

Keep on smoking

Tommy

 

[smoking works]

Ok. Thanks. Hopefully I can get over the temp control issues.

Tommy

 

[krubby]

 The only other thing is that I think handles on the center section would be very useful.

First off, I have read somewhere (I think on the Virtual Bullet site mentioned above) Weber purposely did not add handles for fear it would encourage folks to move the middle section during the actual cooking process which would be a safety issue

Having said that, I have also seen where you can go to Sears (or maybe Lowes etc) and get the garage door handles and use that as handles - I guess the holes line up perfectly if you get the right ones.

Disclosure - I have the WSM 22.5 but have NOT tried this myself.

http://tvwbb.com/showthread.php?5447-Handles-on-22-WSM

 

[rperrin]

 
That is my only complaint about mine as well.

As for the water bowl, I foil and fill with hot water but I am still learning too. I tried my ECB w/o water once and the drippings caught fire and charred my fatty so I am scared to death not to use water now. Not trying to scare you just my experience and the WSM is a conpletely different animal than the ECB. I definitely think you'll be happy with your purchase no matter what methods you use.

Maybe a stupid question but why do you foil the water bowl? Thinking about getting a WSM. Thanks

 

[dirtsailor2003]

Maybe a stupid question but why do you foil the water bowl? Thinking about getting a WSM. Thanks

It makes for easy clean up, especially if you don't use water in the bowl.

 

[rperrin]

 
I agree with everything Joe said.  All I do is foil the water pan for everything now, once the WSM has a nice coating of soot, temp control is easy with just the bottom vents.  You always want the top vent wide open.

Just curious on why you keepp the top vent open, wouldnt that allow most of the smoke to escape?

 

[jirodriguez]

 
Just curious on why you keepp the top vent open, wouldnt that allow most of the smoke to escape?

You need airflow though the smoker for a couple of reasons:

1) to keep the fire going - you leave the top open and use the bottom three vents for temp control.

2) if you shut the top vent much below 50% during a smoke you run a good chance of the smoke creating creasote in the chamber and on the food. Which makes it taste horrible.

 

[joe black]

Johnny has you spot on about the top vent, Keep it open. As far as handles are concerned, and the safety issue of moving the center section during a cook, Weber should just make it a policy to not sell their product to morons. It's really strange for me to imagine someone trying to move any part of a WSM during a cook.

 

[lancep]

I third that motion on the top vent. As far as moving the center section, I do it on every long cook. I get about 10-12 hours on the 18.5" and the door on that model is about as useless as teets on a boar. Usually on an overnight, I wake up to dwindling coals. So I light half a chimney while I drink my coffee. Once it's lit, I lift the center section/ lid/ everything else, fill the coal ring and dump my chimney on top. Don't even miss a beat. However, I Am a Moron, and half the time I'm in shorts and flip flops. Don't Do That!! that said, handles would be nice but I'm lazy. As far as the water pan goes I'll have to try just foiling it sometime. I have mine pretty dialed in to the point that pan full runs 225, empty runs 325 and no pan about 400.