Hello grillers!
I purchased my first smoker, are there any recommendations that I should take into account before my first smoke?
I don't know if you have to leave the smoker on without any meat for a certain amount of time to eliminate any particulars.
What do you recommend?
Greetings to all!
by Existing_Strategy_52
11 Comments
I’d get a grill mat so you don’t ruin that perfect patio. I probably would practice the minion method to burn it in and get used to dialing in the temp. This is a great resource https://tvwbb.com/.
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Congratulations, WSM is great to smoke and grill with. Tons of content online that will get you up and smoking in no time.
As far as advise…. Here are a few practical tips.
1. Line your water pan with foil if you’re keeping it in the smoker and not using it for liquid.
2. Always keep the top damper fully open when using it and use the bottom damper to control your temp.
3. Protect your floor and get a table to keep near the WSM for utensils, food and a place to set your drink down.
Your first and your last…
This thing is awesome!!
Install a gasket kit before you use it so you don’t have to clean the shit out of it.
Non-negotiable: You need a good thermometer, whether you go simple or fancy with it. Either a dual/multi channel thermometer or multiple thermometers.
Personally, I like the Thermoworks Smoke. I started off with a couple Thermoworks DOTs because the Smoke didn’t exist yet. I picked up a Smoke X2 on sale last year, and it’s totally worth a bit higher cost. You don’t have to go with that particular brand, but it’s what I recommend to others because it’s what I’ve used and I know they’re good.
Before you cook anything, you should do an “empty cook,” where you set up for a cook, prep your charcoal and wood in your charcoal ring, light about 6 coals in a chimney, and use the minion method to get the temperature dialed in and steady. This will help you learn to get everything set without ruining any food. The thermometer for ambient internal air temp is important because the dome thermometer is unreliable. Another probe for meat temp is important so you don’t need to open the smoker to check temps, as that will cause air temp fluctuations and mess with the cooking process.
I am impressed with the Smokey Mountain.
Love the Smokey mountain, I find it is easier to control temp after a few smokes bc the grease kind of seals it.
Congratulations
I guess I’m an outlier in that I always found this smoker to be a pain in the ass but hopefully it works for you. The roundness made it hard for me to fit things like ribs but maybe it’ll work better for whole cuts of meat. Although maybe I have the smaller version of this smoker…Also the air vents and controlling the temperature manually can be challenging and a pain (maintaining temperature). There’s a small learning curve for sure but it can produce good enough results with attention and care. The easiest time I had with it was when we pre-lit the coals in a chimney starter and then poured the hot coals in the smoker vs trying to ignite the coals in the smoker. The snake method never worked for either. When I smoked for the first time I assumed the chips were the main source of heat which in hindsight is pretty stupid and ended up with very overspiced tasting ribs. TLDR, I recommend a chimney starter to get the coals going but that’s just me. Also learn which vents to open and close for what purpose and when.
I love my WSM.
My tip – dont fill the water pan with water, just put some foil to help with cleanup! Helps stop flare ups from grease and regulates the temp just as well as when you have a pan full of water. Occasional spiritz and your meat stays moist