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Message
re: Buying my first smoker... need advice **UPDATED 1st smoke w/ pics
Posted on 2/11/14 at 10:37 am to Neauxla
Posted on 2/11/14 at 10:37 am to Neauxla
quote:
I have a WSM and like it but I wish it was wide enough so that I didn't have to cut my rib racks in half
When cooking ribs on my 18.5, I've always rolled mine like this...
Admittedly they look a little weird, but I can fit 6 racks without cutting them in half.
Posted on 2/11/14 at 10:47 am to RedHawk
quote:
Go ahead and get the 22.5 WSM then. It is huge. You can easily fit a brisket and three pork shoulders on it and it holds a full rack of ribs without cutting them in half.
ok. that's good to know. I will look into it. also I saw Franklin using one of these Old Country pits and am thinking of this as well. Has solid reviews.
What are advantages/disads of offset to WSM?
Posted on 2/11/14 at 10:49 am to LSUGrad00
I feel like you don't get a bark on them as well like that.
Posted on 2/11/14 at 10:50 am to Neauxla
Bamboo skewered ribs for 18 1/2" WSM
Neauxla,
Scroll up for pictures of the way I fit 6 rib racks on my WSM.
Neauxla,
Scroll up for pictures of the way I fit 6 rib racks on my WSM.
Posted on 2/11/14 at 10:54 am to LSUGrad00
LSUGrad00,
My backyard...How bout a little credit??
My backyard...How bout a little credit??
Posted on 2/11/14 at 10:59 am to jmon
Posted on 2/11/14 at 11:15 am to Midget Death Squad
The WSM has two shelves for meat. You wouldn't have a problem with two butts or even two briskets on an 18.5. I did a brisket on mine the other day, around 15 lbs, and I could have fit one below it. There wasn't much room for anything else but it fits more than ya think.
Posted on 2/11/14 at 11:19 am to Neauxla
They are baby backs. I have not tried this method with spare ribs.
For spare's I have used a rack holder and snaked them through where they extend past the ends. Looks like an "S" pattern. You just start each spare where each rib ends. Give it a try as the racks can be picked up for less than $10.
For spare's I have used a rack holder and snaked them through where they extend past the ends. Looks like an "S" pattern. You just start each spare where each rib ends. Give it a try as the racks can be picked up for less than $10.
Posted on 2/11/14 at 11:19 am to 4LSU2
quote:
I have an electric Masterbuilt and absolutely love it after being a charcoal guy forever.
Same here. I recently made the switch myself and could not be happier. I still have an offset for the days when the weather is perfect for smoking.
Posted on 2/11/14 at 11:34 am to Midget Death Squad
Posted on 2/11/14 at 11:41 am to Sherman Klump
quote:
The WSM has two shelves for meat.
yes I am seeing this as I research. I am now leaning towards the WSM. I think the ease of use for my lack of skill is desirable at this time. Any heat control issues between the two sizes? Any mods I should consider?
Also, do you guys use briquettes or lump? I have always used lump for my direct heat grilling, but I am wondering if briquettes are better for slow/low due to longer burn time. On the other hand, do they burn hot enough to maintain proper heat?
This post was edited on 2/11/14 at 11:48 am
Posted on 2/11/14 at 12:02 pm to Midget Death Squad
For all things WSM, visit this forum LINK. It has tons of info on mods, etc.
Whatever smoker you get make sure to get a good thermometer, I suggest this Maverick 732.
As far as briquettes, I use a chimney, using the minion method and use Kingsford blue bag briquettes. They are very consistent.
Whatever smoker you get make sure to get a good thermometer, I suggest this Maverick 732.
As far as briquettes, I use a chimney, using the minion method and use Kingsford blue bag briquettes. They are very consistent.
Posted on 2/11/14 at 12:08 pm to Midget Death Squad
I've used both, I like briquettes better for smoking. The lump burns a little too hot sometimes.
Get the thermometer Kingwood linked. It is worth every penny.
Get the thermometer Kingwood linked. It is worth every penny.
Posted on 2/11/14 at 12:09 pm to Midget Death Squad
I would advise against buying any of those brands academy sells. WSM is a too option, but if you decide to get a true offset make sure is is made of .25" or greater wall thickness. Some of the homemade jobs on craiglist can be better than anything from the store. Or wait till you find one of the custom companies smokers on craigslist.
Posted on 2/11/14 at 12:32 pm to Midget Death Squad
I own an 18-1/2" WSM and it is perfect for smoke flavor with little hassle. The website mentined by Kingwood has so much info, and the forum on there offers so many mods it'll make your head spin. I have done the eyelet mod for food and temp probes, pottery plate as a heat sink in the water bowl, and have the door and lid seal kit but have not installed it as of yet. I also own the BBQ Guru auto control system for the long, overnight smokes, but I'm a techie so it may not be worth the investment for many. You will find that your comfort level with the WASM increases the more you use it, and smoking ribs and butts becomes secondary thought. Not many other mods were needed for my use.
Posted on 2/11/14 at 12:38 pm to jmon
quote:where did you get these?
have done the eyelet mod for food and temp probes, pottery plate as a heat sink in the water bowl, and have the door and lid seal kit but have not installed it as of yet.
Have you replaced the door w/ the staineless steel doors?
Posted on 2/11/14 at 1:46 pm to jmon
nm
This post was edited on 3/13/14 at 7:30 pm
Posted on 2/11/14 at 2:01 pm to Box Geauxrilla
I have decided on the WSM. I will go look at the two sizes this evening and pick from there. It does seem based on my readings that the 18 is a bit easier for controlling heat, though the differences don't seem very drastic. My plan is to season it Friday evening/night and then fire up a brisket as a Sunday event for the fam. I don't mind serving them bad food lol
Thanks for the input. Will update when I get the chance to do my first attempt
Thanks for the input. Will update when I get the chance to do my first attempt
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