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istock74 BBQ Pro

Joined: 28 Jun 2007 Posts: 965 Location: Logan, IA
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Posted: Feb 29 2008 Post subject: New WSM |
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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. _________________ Superior Smokers SS-One with Stoker
18" WSM With Stoker
24" x 48" Offset
UDS
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Mike Lawry BBQ Super Pro
Joined: 18 May 2006 Posts: 2122 Location: Parts unknown
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Posted: Feb 29 2008 Post subject: |
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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
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Posted: Feb 29 2008 Post subject: |
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Butt and a couple fatties for the UFC fight Saturday Night. _________________ Superior Smokers SS-One with Stoker
18" WSM With Stoker
24" x 48" Offset
UDS
Weber Performer |
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bigabyte BBQ Super Pro

Joined: 09 Jul 2005 Posts: 1529 Location: Overland Park, KS
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Posted: Feb 29 2008 Post subject: |
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You're gonna love it.  _________________ --Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working! |
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jrb03 BBQ Fan

Joined: 23 Jan 2008 Posts: 186 Location: Tx
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Posted: Feb 29 2008 Post subject: |
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Congrats, your gonna really like it.
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. _________________ Pitmaker Vault
Pitmaker Grill-Meister
Backwoods Party
Weber Performer - Blue
WSM |
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USDA Monkey BBQ Super Pro

Joined: 18 Jun 2007 Posts: 1449 Location: St. Louis
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istock74 BBQ Pro

Joined: 28 Jun 2007 Posts: 965 Location: Logan, IA
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Posted: Mar 01 2008 Post subject: |
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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!! _________________ Superior Smokers SS-One with Stoker
18" WSM With Stoker
24" x 48" Offset
UDS
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OddThomas BBQ Super Pro
Joined: 07 Mar 2007 Posts: 2010 Location: North Carolina
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Posted: Mar 01 2008 Post subject: |
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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 BBQ Super Pro

Joined: 18 Jun 2007 Posts: 1449 Location: St. Louis
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rjmontana Newbie
Joined: 23 Nov 2006 Posts: 99
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Posted: Mar 02 2008 Post subject: foil lining of water pan? |
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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 BBQ Pro

Joined: 28 Jun 2007 Posts: 965 Location: Logan, IA
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Posted: Mar 03 2008 Post subject: |
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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. _________________ Superior Smokers SS-One with Stoker
18" WSM With Stoker
24" x 48" Offset
UDS
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bigabyte BBQ Super Pro

Joined: 09 Jul 2005 Posts: 1529 Location: Overland Park, KS
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Posted: Mar 04 2008 Post subject: |
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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. _________________ --Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working! |
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