WSM question!

[zump]

Hi all,
Everyone has been great with tips and advice and I am now getting the hang of my WSM! Questions 1. Do I use the water bowl for all smokes? 2. How well should I clean the smoker? It's building up some nice residue inside, thoughts?

 

[noboundaries]

Question 1: water or not. Water does two things. First and foremost it is a heat sink to keep temps low, generally 215 to 225. You can replace water with sand or clay and have a greater temp range. If you learn to control temps without water or sand/clay, using water is a choice and takes us to the second point.

Water helps more smoke adhere to the meat. You'll develop a taste for how much smoke you prefer. I dry smoke all the time now but it took me a while to figure it out.

Question 2: clean the grates and empty the ash. Use a brush on the dome when you see smoke residue flaking. That's it.

 

[dirtsailor2003]

Question 1: water or not. Water does two things. First and foremost it is a heat sink to keep temps low, generally 215 to 225. You can replace water with sand or clay and have a greater temp range. If you learn to control temps without water or sand/clay, using water is a choice and takes us to the second point.

Water helps more smoke adhere to the meat. You'll develop a taste for how much smoke you prefer. I dry smoke all the time now but it took me a while to figure it out.

Question 2: clean the grates and empty the ash. Use a brush on the dome when you see smoke residue flaking. That's it.

I have to disagree with both points mentioned above.

I do agree that water up to a point helps control temps. But only if you don't know how to control the pit ( more on that below). Water in the bowl can actually hinder you more than help.

As the water boils off, which it will once it hits 212f the you will have less mass in the bowl and at first your temps will drop, as the the steam cools the fire, yes cool. Then as the water mass disapates the temps will again rise. Most who diligently watch their therms will
Start adjusting vents and such to compensate. Which leads to the I cannot set and forget mode. Dry out equals easy to control temps. I am a big fan of filling the pan with sand but only during really long smokes and during cold weather where the thermal mass helps. Otherwise it's just wrapped in foil to serve as a heat deflector for indirect cooking.

As far as needing extra moisture for smoke to adhere, I've done both and honestly I feel that the moisture in the meat is enough for the smoke to adhere, if that's what's really required for smoke to adhere to the meat. I've smoked some pretty dried cheese, nuts, spices, etc that absorb smoke just fine. I wear dry clothes when smoking and my wife makes me change before coming in the house because of the smoke
Smell!