Hi all:

I've been reading here for quite some time, finally bought the bullet (
literally ) and bought a WSM. I put it together yesterday, and did a
"burn-in" as many have suggested. So far so good.

Today I was going to try a couple of whole chickens on the unit to try it
out. My problem is that I don't have access ( yet ) to any actual pieces of
wood. I'll be getting a bunch of applewood from a friend next weekend, but
had to settle for what I could find at the store yesterday - which was just
chips. The bag says to soak, but in a recent thread folks recommend against
that.

So while I was burning in yesterday, it seems that the chips burn up very
quickly. I also had the vents wide open to heat the thing up, perhaps they
will last longer once dampered? Or should I wait until I have some real
wood chunks?

A couple of other questions for WSM owners/users:
How much do you close the vents when smoking?
If you don't have enough food to fill both racks, is it preferrable to cook
on the top, or bottom rack?

TIA

Scott

WiScottsin wrote:
So while I was burning in yesterday, it seems that the chips burn up
very quickly. I also had the vents wide open to heat the thing up,
perhaps they will last longer once dampered? Or should I wait until
I have some real wood chunks?

You can use the chips but, as you say, they burn up faster. While damping
your WSM down will slow the heat of the fire, once your chips catch fire,
they're gonna burn themselves up. Folks who use chips here say to put them
in a foil pouch and then poke a couple holes in the foil. Give it a try and
see how it works. I would imagine ya need to set the pouch to the side of
your fire though.

How much do you close the vents when smoking?

Depends on a bunch of stuff like outside temp, wind, what I'm cookin, etc.
All this comes down to is gettin in a temp zone and gettin your WSM to hold
there. Been times when I had all vents closed except one at maybe 10% with
the top vent shut down. Ya just gotta mess with it a while til you get it
to settle in. One ya got that done, go drink beer or somethin cuz you don't
need to babysit it.

If you don't have enough food to fill both racks, is it preferrable
to cook on the top, or bottom rack?

It really don't matter all that much. Sure, there's a temp variance between
the top and bottom rack but not all that appreciable that you have to worry
about which rack to use. Most folks would opt for the top rack tho if for
no reason than convenience. Try both and see what you prefer.

Ya didn't ask this but I'm gonna suggest it anyways - start yaself a Q
diary. Write down all the variables - wood used, amount, what ya cooked,
spices ya used, outdoor cookin conditions, etc, etc & how you and those who
ate with ya liked what ya cooked. Over time, you'll have a good refer of
foods and recipes you and yours enjoy.

One more thing - work towards the day ya can toss the water pan. May take
ya a while but work towards it nonetheless.

--
-frohe
Life is too short to be in a hurry

frohe wrote:


One more thing - work towards the day ya can toss the water pan. May
take ya a while but work towards it nonetheless.


My last three cooks, I have done without the water pan.......Definately
easier to get higher temps. Did some large chickens yesterday.....first time
ever that SWMBO said it smelled good! (First time in the year I have been
Q'ing) The first batch of chicken I did W/out the pan , I used a largish
piece of Hickory in with the lump, and they had a pretty strong smoke
flavor...This time I just used straight lump......just enough smoke flavor
from the fat dripping on the coals. I may have to chuck the pan
yet...........

"frohe" wrote in message ...

Ya didn't ask this but I'm gonna suggest it anyways - start yaself a Q
diary. Write down all the variables - wood used, amount, what ya cooked,
spices ya used, outdoor cookin conditions, etc, etc & how you and those who
ate with ya liked what ya cooked. Over time, you'll have a good refer of
foods and recipes you and yours enjoy.

One more thing - work towards the day ya can toss the water pan. May take
ya a while but work towards it nonetheless.

Please stop your rotten phony Texas act.
It doesn't work.

-- Yip

Yip Yap wrote:
"frohe" wrote in message
...

Ya didn't ask this but I'm gonna suggest it anyways - start yaself a
Q diary. Write down all the variables - wood used, amount, what ya
cooked, spices ya used, outdoor cookin conditions, etc, etc & how
you and those who ate with ya liked what ya cooked. Over time,
you'll have a good refer of foods and recipes you and yours enjoy.

One more thing - work towards the day ya can toss the water pan.
May take ya a while but work towards it nonetheless.

Please stop your rotten phony Texas act.
It doesn't work.

-- Yip

If you don't like frohe's accent, why don't you either plonk him, or quit
complaining about him. What he says is on-topic and often valuable advice.

Jack Curry

WiScottsin wrote:
Hi all:

I've been reading here for quite some time, finally bought the bullet (
literally ) and bought a WSM. I put it together yesterday, and did a
"burn-in" as many have suggested. So far so good.

Congratulations, and welcome!

Today I was going to try a couple of whole chickens on the unit to try it
out. My problem is that I don't have access ( yet ) to any actual pieces of
wood. I'll be getting a bunch of applewood from a friend next weekend, but
had to settle for what I could find at the store yesterday - which was just
chips. The bag says to soak, but in a recent thread folks recommend against
that.

So while I was burning in yesterday, it seems that the chips burn up very
quickly. I also had the vents wide open to heat the thing up, perhaps they
will last longer once dampered? Or should I wait until I have some real
wood chunks?

Wood chunks are good if you can get them, but if all you have are chips,
just wrap them in a foil pouch and poke a few holes in them.

A couple of other questions for WSM owners/users:
How much do you close the vents when smoking?

Depends on what temp I want to hit. I usually smoke at between 225-250
dome temp. On a calm, sunny day, I might have all three vents at 50%.
On a windy day, I might have the windward vent closed and use the other
two to maintain temp. It's usually not that hard for my WSM to keep
rock steady on 250.

If you don't have enough food to fill both racks, is it preferrable to cook
on the top, or bottom rack?

Again, it depends on what I am cooking but normally the top grate
because it's easier to manipulate the food.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

Yip Yap wrote:
Please stop your rotten phony Texas act.
It doesn't work.

I'm gonna say it again - put me in your killfile. I don't tell you how to
talk and write and I'll be damned if you're gonna tell me how to. Now ****
off, ya twit.
--
-frohe
Life is too short to be in a hurry

Jack Curry wrote:
If you don't like frohe's accent, why don't you either plonk him, or
quit complaining about him. What he says is on-topic and often
valuable advice.

Thanks, Jack.

He probably whines in real life too when folks are themselves and he don't
like it.
--
-frohe
Life is too short to be in a hurry