Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > WSM Advice
Reply
 
LinkBack Thread Tools
Old 05-27-2013, 04:04 PM   #1
EHV
HBT_SUPPORTER.png
Feedback Score: 4 reviews
 
EHV's Avatar
Recipes 
 
Join Date: Jan 2013
Location: , Ohio
Posts: 917
Liked 174 Times on 132 Posts
Likes Given: 63

Default WSM Advice

I've been using my Masterbuilt Electric for a few years now. I'm happy to an extent with the results. I like the ease of just setting it and going, but the addition of wood chips quite often gets old. I usually do ribs, butts, a brisket on occasion and salmon. Its small, and I have come to realize there really is no substitute for a good charcoal and wood smoke.
Everyone says it is easy to maintain temperature, but being skeptical, I find it hard to believe since dealing with my Weber grill I find it sometimes difficult to get a desired target. So, completely honest, how hard/easy is it? Aside from a digital meat thermometer, do you guys add anything else to the unit to make it more reliable?
The BGE is out of the questions as I would feel obligated to cook Breakfast, Lunch, and Dinner on it for a year straight to not feel guilty about spending that much money.

__________________
EHV is offline
 
Reply With Quote Quick reply to this message
Old 05-28-2013, 02:03 AM   #2
Cyclman
I Sell Koalas
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Cyclman's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Aurora, CO
Posts: 4,419
Liked 412 Times on 362 Posts
Likes Given: 127

Default

I found my propane unit (2-door) with a big water pan to be easy to maintain temps and it put out lots of nice smoke. Charcoal seems like too much of a pain fiddling with vents and all.

__________________

Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime! Bill Owen quote

Join the Beacon Point (Aurora, CO) Brewclub on Facebook- casual, fun brewing, drinking, socializing!

Cyclman is offline
 
Reply With Quote Quick reply to this message
Old 05-29-2013, 06:43 PM   #3
Deuce
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Providence Village, Texas
Posts: 1,543
Liked 18 Times on 17 Posts
Likes Given: 1

Default

With my kamado in set the vents per the temperature table and walk away. Come back 12+ hours to the same temp. No additional fuel or anything.

__________________
Diverse Haus Brewery
Deuce is offline
 
Reply With Quote Quick reply to this message
Old 05-29-2013, 08:34 PM   #4
blaster_54738
BackDraught Brewing Co
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
blaster_54738's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Eleva, WI
Posts: 410
Liked 40 Times on 35 Posts
Likes Given: 80

Default

I'll let you know next week. Just got my 18.5 WSM today and will be smoking a chicken and a ham on Tuesday

__________________
Primary EMPTY

Secondary EMTPY

Kegged Berliner Weisse, English Brown Ale, Bourbon Barrel Milk Stout

Bottled Skeeter Pee, Apfelwein

Coming Soon Double Chocolate Stout, Mojave Red

BackDraught Home Brewery
Follow on Twitter @backdraughtbrew
Email us at backdraughtbrewing@gmail.com
blaster_54738 is offline
 
Reply With Quote Quick reply to this message
Old 05-29-2013, 08:44 PM   #5
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 42,986
Liked 6196 Times on 5387 Posts
Likes Given: 769

Default

I love my 18.5" WSM. It's pretty much set it and forget it.

__________________
AZ_IPA is online now
 
Reply With Quote Quick reply to this message
Old 06-01-2013, 11:21 PM   #6
EHV
HBT_SUPPORTER.png
Feedback Score: 4 reviews
 
EHV's Avatar
Recipes 
 
Join Date: Jan 2013
Location: , Ohio
Posts: 917
Liked 174 Times on 132 Posts
Likes Given: 63

Default

By pretty much, how solid are you talking? I just did a shoulder in my Masterbuilt and it took roughly 16 hours. Will a WSM last that long and keep temp with a full basket of coal?
How much does ambient temp affect the smoker once its up and going?

__________________
EHV is offline
 
Reply With Quote Quick reply to this message
Old 06-05-2013, 02:41 AM   #7
blaster_54738
BackDraught Brewing Co
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
blaster_54738's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Eleva, WI
Posts: 410
Liked 40 Times on 35 Posts
Likes Given: 80

Default

I did a 5lb chicken in mine today using half a basket of charcoal, went for 4.5 hours and I still had plenty of charcoal left. It was raining today and it had no affect on it what so ever. Here is a good website I've found for information

http://www.virtualweberbullet.com/

__________________
Primary EMPTY

Secondary EMTPY

Kegged Berliner Weisse, English Brown Ale, Bourbon Barrel Milk Stout

Bottled Skeeter Pee, Apfelwein

Coming Soon Double Chocolate Stout, Mojave Red

BackDraught Home Brewery
Follow on Twitter @backdraughtbrew
Email us at backdraughtbrewing@gmail.com
blaster_54738 is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2013, 04:35 AM   #8
adman
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Chicago, IL
Posts: 89
Liked 1 Times on 1 Posts
Likes Given: 2

Default

With a full ring of charcoal, my 18.5 will hold 225-275 for 12+ hours in moderate (60+) temps. When doing a butt, I usually start early in the morning, get the WSM up to temperature, put on the butt, and go back to sleep. When I wake up 2-3 hours later, it's holding the same temperature.

I LOVE my WSM.

Oh, and second the virtualweberbullet site.

__________________
adman is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2013, 11:18 PM   #9
EHV
HBT_SUPPORTER.png
Feedback Score: 4 reviews
 
EHV's Avatar
Recipes 
 
Join Date: Jan 2013
Location: , Ohio
Posts: 917
Liked 174 Times on 132 Posts
Likes Given: 63

Default

Do you guys see a need for the larger version or stick with the 18.5?
Most likely only do a butt or 2 at the most. Venison, Few racks of ribs, few salmon fillets is my past experiences.

__________________
EHV is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2013, 11:29 PM   #10
keend0
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Location: Geneva, IL
Posts: 37
Liked 1 Times on 1 Posts
Likes Given: 1

Default

18 uses less fuel. I have 22 and it works just as well as 18 but uses more fuel. I often cook for 30+.

__________________
keend0 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Advice you get from your LHBS may not always be the best advice! SurlyBrew Beginners Beer Brewing Forum 15 10-01-2012 02:43 AM
alaskan amber advice/mead advice zeinog Beginners Beer Brewing Forum 4 09-19-2012 08:57 AM
Advice on how to give advice? agroff383 General Beer Discussion 23 04-22-2011 10:23 PM
Hop advice? head Beginners Beer Brewing Forum 9 05-21-2010 07:25 PM