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Question for the WSM'ers out there

 
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Remmy
BBQ Pro


Joined: 06 Mar 2009
Posts: 770
Location: Connecticut

PostPosted: Tue Jul 14 09 11:21 pm    Post subject: Question for the WSM'ers out there Reply with quote

Any of you guys ever do a cook with nothing but wood? (no lump, charcoal, etc.)
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Beertooth
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Joined: 03 Nov 2007
Posts: 5813
Location: Central Washington

PostPosted: Wed Jul 15 09 2:31 am    Post subject: Reply with quote

Nope, I can't say that I have.
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edubbrulez
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Joined: 16 Nov 2007
Posts: 52
Location: Coatesville, PA

PostPosted: Wed Jul 15 09 3:08 am    Post subject: Reply with quote

Not me either.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Wed Jul 15 09 5:17 am    Post subject: Reply with quote

Nope and here's my reason.

A well set up WSM burning with the minion method can run 16 - 18 hours, and all you need to do is refill the water every 5 - 6 hours, (if you're using water in the pan, and I do), by changing to wood, you're having to pay attention every 45 minutes or so.

If or rather when I move up to a stick burner, it will burn 3 or 4 splits every couple of hours but based on a charcoal fire base that I will refuel to maintain the cooking temperatures.

For me half the beauty of the WSM is that "don't mess ability"!
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saltwatercowboy
BBQ Fan


Joined: 29 Nov 2007
Posts: 214
Location: Canton, GA

PostPosted: Wed Jul 15 09 9:22 am    Post subject: Reply with quote

I used to have an off-set wood burner. I now have a Stumps burning lump and some wood chunks. I got some great Q out of the wood burner but I will never go back to constantly tending the smoker. Set it and forget it is the way to go.
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