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Message
minion method (Now w/ a FEW pics)
Posted on 5/5/13 at 3:08 pm
Posted on 5/5/13 at 3:08 pm
Sure is taking my WSM a while to get up to temp
This post was edited on 5/6/13 at 9:11 am
3
Posted on 5/5/13 at 3:54 pm to Neauxla
It can take a bit, but follow the directions and it'll get there. I always use the MM.
Posted on 5/5/13 at 5:02 pm to Neauxla
Is this your first smoke on the WSM? How's it been working out for you? I'm firing mine up for the first time this week.
Posted on 5/5/13 at 6:04 pm to Neauxla
Do you have the water bowl in already, how many lit briquettes did you put in, vents wide open, top on?
Posted on 5/5/13 at 9:46 pm to jmon
Ok so I might be an idiot...
I didn't realize there were 3 bottom vents until after a while. 1 was wide open the other 2 were closed.
I had about 10 grey bricketts on it.
I didn't realize there were 3 bottom vents until after a while. 1 was wide open the other 2 were closed.
I had about 10 grey bricketts on it.
Posted on 5/5/13 at 11:05 pm to Neauxla
I usually do about 20 briquettes.. and yes, all 3 vents open to start. Did it finally get going?
Posted on 5/5/13 at 11:18 pm to OldHickory
quote:
I usually do about 20 briquettes.. and yes, all 3 vents open to start. Did it finally get going?
Yeah, sadly once I got the temp set I went out for cinco. When I got home the smoker had dropped down to 198 degrees and the meat was stuck at 163. I decided to just wrap it in foil and stick it in the oven to finish.
Posted on 5/6/13 at 8:46 am to Neauxla
Definitely need to use the recommended 20 lit briquettes to the unlit stack upon startup. If I am going with a water bowl, I use piping hot water (1 to 1/2 gallons) and about 30 lit briquettes, and the meat I am cooking placed on the grill, get temp up quick, and adjust bottom vents until the desired temp is reached. Always leave the top vent wide open. it'll hold steady for a long while once this is done.
Posted on 5/6/13 at 9:06 am to jmon
I foiled my bowl, no water. I guess I'll use more briquettes next time.
I didn't take too many pics b/c I had too many other things going on and it was my first smoke so I was preoccupied and forgot. Anyway, here is all I got:
Getting the coals hot in the chimney
Coals and soaked apple wood chips mixed in (I tossed some chunks of pecan on after I took this pic)
The store bought rub (baby steps)
The smoker going
The meat after it was finally done
After the pull and a toss in a lil bit of the reserved drippings
I didn't take too many pics b/c I had too many other things going on and it was my first smoke so I was preoccupied and forgot. Anyway, here is all I got:
Getting the coals hot in the chimney
Coals and soaked apple wood chips mixed in (I tossed some chunks of pecan on after I took this pic)
The store bought rub (baby steps)
The smoker going
The meat after it was finally done
After the pull and a toss in a lil bit of the reserved drippings
This post was edited on 5/6/13 at 10:04 am
Posted on 5/6/13 at 10:06 am to Neauxla
Looks real good! I think I know now what I'll be doing this Sunday.
Posted on 5/6/13 at 10:13 am to Neauxla
Put on a shirt.
Posted on 5/6/13 at 10:17 am to Winkface
quote:
Put on a shirt.
I didn't even notice you could see my reflection until you said that! It was a nice sunny day and I was working on my tan. 
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