I have the old style Weber Genesis (with 2 rows of "flavorizer" bars). Last
year, I bought the Weber Steam 'N Chips smoker accessory. I've had little
luck, except at pretty high temperatures (350 +) in getting the thing to
emit ANY smoke. And 350 is way higher than the low temp cooking I'm
gravitating towards.

Weber's Hotline advisors have told me everything from "soak the wood chips
in water before putting them in the smoker box," to "don't soak the chips at
all." Neither seems to work at low temps (below 300).

Any suggestions would be appreciated.

Alan

You can get good smoke from a Weber Genesis by just throwing a chunk of wood
on the back flavorizer bar during heat-up. It will smoke for 30 minutes or
so during your cook, which is enough to give good flavor.

I haven't used the product, but for the Steam-n-Chips, you probably need to
get the chips up to temp to get the smoking started by having them in the
smoker box and setting the burners to H-H-H- for 10 minutes or so to
preheat. Once they start smoking, you can then cook at 300-350 or so and
they should smoke for some amount of time.

"AlanRab" wrote in message
news
I have the old style Weber Genesis (with 2 rows of "flavorizer" bars).
Last
year, I bought the Weber Steam 'N Chips smoker accessory. I've had little
luck, except at pretty high temperatures (350 +) in getting the thing to
emit ANY smoke. And 350 is way higher than the low temp cooking I'm
gravitating towards.

Weber's Hotline advisors have told me everything from "soak the wood chips
in water before putting them in the smoker box," to "don't soak the chips
at
all." Neither seems to work at low temps (below 300).

Any suggestions would be appreciated.

Alan

"CSS" wrote in message
ink.net...
You can get good smoke from a Weber Genesis by just throwing a chunk of
wood
on the back flavorizer bar during heat-up. It will smoke for 30 minutes
or
so during your cook, which is enough to give good flavor.

I haven't used the product, but for the Steam-n-Chips, you probably need
to
get the chips up to temp to get the smoking started by having them in the
smoker box and setting the burners to H-H-H- for 10 minutes or so to
preheat. Once they start smoking, you can then cook at 300-350 or so and
they should smoke for some amount of time.

Do you or others recommend wet or dry chips? I always preheat at H-H-H for
15 minutes, but that doesn't consistently give smoke. Thanks for your ideas.

"CSS" wrote in message
ink.net...
You can get good smoke from a Weber Genesis by just throwing a chunk of
wood
on the back flavorizer bar during heat-up. It will smoke for 30 minutes
or
so during your cook, which is enough to give good flavor.

I haven't used the product, but for the Steam-n-Chips, you probably need
to
get the chips up to temp to get the smoking started by having them in the
smoker box and setting the burners to H-H-H- for 10 minutes or so to
preheat. Once they start smoking, you can then cook at 300-350 or so and
they should smoke for some amount of time.

Do you or others recommend wet or dry chips? I always preheat at H-H-H for
15 minutes, but that doesn't consistently give smoke. Thanks for your ideas.

In article ,
"AlanRab" wrote:

I have the old style Weber Genesis (with 2 rows of "flavorizer" bars). Last
year, I bought the Weber Steam 'N Chips smoker accessory. I've had little
luck, except at pretty high temperatures (350 +) in getting the thing to
emit ANY smoke. And 350 is way higher than the low temp cooking I'm
gravitating towards.

Same here, new Weber Genesis. Last weekend we abandoned the smoker box
and wrapped the soaked chips in aluminimum foil. Shaped like a log,
with the ends open. Placed it right on the back vaporizer bar. It made
a little smoke, not much.

I'm going to try the suggestion of just placing a soaked chunk right on
the vaporizer bar. Maybe it'll get hot enough then.

We're also considering getting the Weber Smokey Mountain w/the rebate on
amazon.com and using that for butts, ribs and brisket. We'd continue to
use our Genesis for hamburgers, hot dogs and chicken.

In article ,
"AlanRab" wrote:

I have the old style Weber Genesis (with 2 rows of "flavorizer" bars). Last
year, I bought the Weber Steam 'N Chips smoker accessory. I've had little
luck, except at pretty high temperatures (350 +) in getting the thing to
emit ANY smoke. And 350 is way higher than the low temp cooking I'm
gravitating towards.

Same here, new Weber Genesis. Last weekend we abandoned the smoker box
and wrapped the soaked chips in aluminimum foil. Shaped like a log,
with the ends open. Placed it right on the back vaporizer bar. It made
a little smoke, not much.

I'm going to try the suggestion of just placing a soaked chunk right on
the vaporizer bar. Maybe it'll get hot enough then.

We're also considering getting the Weber Smokey Mountain w/the rebate on
amazon.com and using that for butts, ribs and brisket. We'd continue to
use our Genesis for hamburgers, hot dogs and chicken.

In article ,
Vern wrote:

That would be a great way to go. That's what I do. Large meats
suitable for smoking on the WSM'S and the rest on my genisis Silver C
or Kettle one touch gold.

We've decided to get WSM to complement our Weber Genesis.

Now...what type of fuel is recommnded? I hope it's something easily
obtainable.

Cleanup? What's your maintenance routine? Do you empty the ashes each
time? How about cleaning the cooking surface? Any advice is
appreciated!

In article ,
Vern wrote:

That would be a great way to go. That's what I do. Large meats
suitable for smoking on the WSM'S and the rest on my genisis Silver C
or Kettle one touch gold.

We've decided to get WSM to complement our Weber Genesis.

Now...what type of fuel is recommnded? I hope it's something easily
obtainable.

Cleanup? What's your maintenance routine? Do you empty the ashes each
time? How about cleaning the cooking surface? Any advice is
appreciated!

Paul wrote:

We've decided to get WSM to complement our Weber Genesis.

Great!! Like a saw compliments a monkey wrench, each tool is designed to do
something different.

Now...what type of fuel is recommnded? I hope it's something easily
obtainable.

That is nicely covered in the BBQ FAQ:
http://www.eaglequest.com/~bbq/faq2/toc.html

Cleanup? What's your maintenance routine? Do you empty the ashes
each time? How about cleaning the cooking surface? Any advice is
appreciated!

Rule one: You can't BBQ and be anal at the same time. Empty your ashes when
it looks like its needed, and let the heat burn off the crud from the grill.
Outside of a quick brushing, I don't do anything special.

Paul wrote:

We've decided to get WSM to complement our Weber Genesis.

Congratulations on your impending purchase!

Now...what type of fuel is recommnded? I hope it's something easily
obtainable.

If you want easily obtainable, that'd be charcoal briquettes like
Kingsford. I myself refuse to allow that into my WSM, preferring lump
charcoal instead. There are many brands available, but what you get
depends on where you are. In the San Jose Bay Area, you can find lots
of mesquite lump charcoal but I use Lazzarri hardwood (oak) lump.

Cleanup? What's your maintenance routine? Do you empty the ashes each
time? How about cleaning the cooking surface? Any advice is
appreciated!

Briquettes produce much more ash than lump so if you go that route,
you'll be dumping ash after every cook. I can go three or four cooks on
lump before I have to clean out the ash. I normally leave the grates in
the cooker during the heating up phase and clean them off with a brass
bristled brush right before putting on the meat. Other than that, I
haven't cleaned off any of the "seasoning" that's building up on the
inside of the cooker. Just now noticing how some of that is flaking off.

Read the FAQ and visit the Virtual Weber Bullet site for more tips.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

Paul wrote:

We've decided to get WSM to complement our Weber Genesis.

Congratulations on your impending purchase!

Now...what type of fuel is recommnded? I hope it's something easily
obtainable.

If you want easily obtainable, that'd be charcoal briquettes like
Kingsford. I myself refuse to allow that into my WSM, preferring lump
charcoal instead. There are many brands available, but what you get
depends on where you are. In the San Jose Bay Area, you can find lots
of mesquite lump charcoal but I use Lazzarri hardwood (oak) lump.

Cleanup? What's your maintenance routine? Do you empty the ashes each
time? How about cleaning the cooking surface? Any advice is
appreciated!

Briquettes produce much more ash than lump so if you go that route,
you'll be dumping ash after every cook. I can go three or four cooks on
lump before I have to clean out the ash. I normally leave the grates in
the cooker during the heating up phase and clean them off with a brass
bristled brush right before putting on the meat. Other than that, I
haven't cleaned off any of the "seasoning" that's building up on the
inside of the cooker. Just now noticing how some of that is flaking off.

Read the FAQ and visit the Virtual Weber Bullet site for more tips.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

Paul wrote:
We've decided to get WSM to complement our Weber Genesis.

Good choice for a smoker. Only negative is it don't have a bunch of
capacity.

Now...what type of fuel is recommnded? I hope it's something easily
obtainable.

Lump charcoal. Lots of folks use Royal Oak cuz you can get it thru
your local (if ya have one) Do It Best Hardware store. Visit
www.doitbest.com to find your nearest store.

Cleanup? What's your maintenance routine? Do you empty the ashes
each time? How about cleaning the cooking surface? Any advice is
appreciated!

Maintenance routine?!?! Ya don't need one. Dump the ashes when ya
need to keep good airflow. 'Bout every other cook. Make sure what
lump you didn't burn up the last time is saved to use again. Clean
your cookin grates with a good wire brush when ya fire the WSM up for
a cook. What don't come off will cook off and turn to grit that the
wire brush will take care of.

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

Paul wrote:
We've decided to get WSM to complement our Weber Genesis.

Good choice for a smoker. Only negative is it don't have a bunch of
capacity.

Now...what type of fuel is recommnded? I hope it's something easily
obtainable.

Lump charcoal. Lots of folks use Royal Oak cuz you can get it thru
your local (if ya have one) Do It Best Hardware store. Visit
www.doitbest.com to find your nearest store.

Cleanup? What's your maintenance routine? Do you empty the ashes
each time? How about cleaning the cooking surface? Any advice is
appreciated!

Maintenance routine?!?! Ya don't need one. Dump the ashes when ya
need to keep good airflow. 'Bout every other cook. Make sure what
lump you didn't burn up the last time is saved to use again. Clean
your cookin grates with a good wire brush when ya fire the WSM up for
a cook. What don't come off will cook off and turn to grit that the
wire brush will take care of.

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

In article ,
"Dave Bugg" deebuggatcharterdotnet wrote:

Rule one: You can't BBQ and be anal at the same time. Empty your ashes when
it looks like its needed, and let the heat burn off the crud from the grill.
Outside of a quick brushing, I don't do anything special.

I know what you mean. Thanks, all, for the advice. A WSM and lump
charcoal it will be.

In article ,
"Dave Bugg" deebuggatcharterdotnet wrote:

Rule one: You can't BBQ and be anal at the same time. Empty your ashes when
it looks like its needed, and let the heat burn off the crud from the grill.
Outside of a quick brushing, I don't do anything special.

I know what you mean. Thanks, all, for the advice. A WSM and lump
charcoal it will be.