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New WSM

 
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istock74
BBQ Pro


Joined: 28 Jun 2007
Posts: 965
Location: Logan, IA

PostPosted: Fri Feb 29 08 4:01 am    Post subject: New WSM Reply with quote

Well I thought it would never happen. I finally got a WSM. Just finished putting it together. I can't wait to try that baby out this weekend.
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Superior Smokers SS-One with Stoker
18" WSM With Stoker
24" x 48" Offset
UDS
Weber Performer
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Mike Lawry
BBQ Super Pro


Joined: 18 May 2006
Posts: 2122
Location: Parts unknown

PostPosted: Fri Feb 29 08 4:29 am    Post subject: Reply with quote

Wuts the 1st smoke plan for it?


Mike Lawry.
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istock74
BBQ Pro


Joined: 28 Jun 2007
Posts: 965
Location: Logan, IA

PostPosted: Fri Feb 29 08 4:33 am    Post subject: Reply with quote

Butt and a couple fatties for the UFC fight Saturday Night.
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Superior Smokers SS-One with Stoker
18" WSM With Stoker
24" x 48" Offset
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bigabyte
BBQ Super Pro


Joined: 09 Jul 2005
Posts: 1529
Location: Overland Park, KS

PostPosted: Fri Feb 29 08 5:13 am    Post subject: Reply with quote

You're gonna love it. Cool
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jrb03
BBQ Fan


Joined: 23 Jan 2008
Posts: 186
Location: Tx

PostPosted: Fri Feb 29 08 7:19 am    Post subject: Reply with quote

Congrats, your gonna really like it. Very Happy

Make sure you visit the virtual weber bullet site and get familiar with the minion method, and all the tips they offer on this great smoker.
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Pitmaker Vault
Pitmaker Grill-Meister
Backwoods Party
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WSM
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USDA Monkey
BBQ Super Pro


Joined: 18 Jun 2007
Posts: 1449
Location: St. Louis

PostPosted: Fri Feb 29 08 11:52 am    Post subject: Reply with quote

Welcome to the dark side.

Besure to let us now how much it rocks.
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istock74
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Joined: 28 Jun 2007
Posts: 965
Location: Logan, IA

PostPosted: Sat Mar 01 08 2:19 am    Post subject: Reply with quote

Impatience got the better of me. I took the thing home fired it up and cooked up some burgers and brats on it last night. The thing was a joy to use. I lined the water pan with foil and left it empty and still had no problems controlling the temp. Really glad I got it!!
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Superior Smokers SS-One with Stoker
18" WSM With Stoker
24" x 48" Offset
UDS
Weber Performer
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OddThomas
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Joined: 07 Mar 2007
Posts: 2010
Location: North Carolina

PostPosted: Sat Mar 01 08 2:54 am    Post subject: Reply with quote

I've never owned one, but am thinking of picking one up myself. I love Weber products in general. I'm glad you're enjoying it.
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USDA Monkey
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Joined: 18 Jun 2007
Posts: 1449
Location: St. Louis

PostPosted: Sun Mar 02 08 2:12 am    Post subject: Reply with quote

OddThomas wrote:
I've never owned one, but am thinking of picking one up myself. I love Weber products in general. I'm glad you're enjoying it.


you will not be disappointed.
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rjmontana
Newbie


Joined: 23 Nov 2006
Posts: 99

PostPosted: Sun Mar 02 08 2:46 am    Post subject: foil lining of water pan? Reply with quote

Whats the purpose of foil lining the H2O pan if left empty? I assume just ease of clean up of grease drippings..Another H2O pan question I had is how do you decide whether your going to use water or sand in the pan for your temp controler? Are there certain types of cooking that work best with one or the other or is it just a personal choice and whichever medium is chosen used for all cooking?
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istock74
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Joined: 28 Jun 2007
Posts: 965
Location: Logan, IA

PostPosted: Mon Mar 03 08 10:32 pm    Post subject: Reply with quote

As far as foiling the pan goes, it is indeed to protect the water pan and aid clean up.

As far as what, if anything to use in the water pan, my understanding is water or sand will aid in temp control. There are some here that have been using the wsm for a long time and will be better equipped to answer your question in detail. For me, I figured I had more than enough experience controlling temps on my offset so I just skipped the water and went with the empty pan.
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Superior Smokers SS-One with Stoker
18" WSM With Stoker
24" x 48" Offset
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Weber Performer
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bigabyte
BBQ Super Pro


Joined: 09 Jul 2005
Posts: 1529
Location: Overland Park, KS

PostPosted: Tue Mar 04 08 12:13 am    Post subject: Reply with quote

I fill my pan with sand for a heat sink. It takes the WSM about 2.5 hours to get fully up to steady temp due to heating all this sand as well, but the benifit is steady temps even in windy conditions, and a quick rise back to temp after peeking due to that big old pan full of hot sand being in there. Also, after peeking, extra air gets into a WSM causing the fire to spike which without a heat sink would mean a lot of heat going up onto the food while it settles back down. With the heat sink that heat has to transfer into the sand before it can really affect the food, and since this takes a long time the temps are actually steady in the end overall. I do notice that over time the initial starting WSM cook temp will rise over the next few hours sepending on how often I open it, but you can always adjust the vents later on if needed. The time lost at the beginning to heat up the pan is recovered at the end because as the coals start to lose strength, that pan of sand will keep those temps up for a couple hours.
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