Anyone own a weber smokey mountain?

[garcia]

Bday is coming up, so I'll probably get me a WSM 18.5", comments on it?

 

[Salpino]

I've had one for 5 years or so--18.5 inch model with the old tiny water pan that wasn't worth a damn. If you are at all serious, you should check out thevirtualweberbullet.com

Very cool community and lots of tips for how to cook with the smokey mountain.

I love mine--I stick primarily to briskets and butts, which have always turned out well for me.

You should look at the temp controller that Auber Instruments sells for the smokey mountain.

Good luck!

 

[JustJP]

I also am a proud owner of a WSM. I have had it quite a while and still use it often. Salpino is correct about the online community over at http://virtualweberbullet.com/ . Like this site, it is a wealth of great info. Happy smoking!

 

[Goolsbymd]

I got one, excellent beginner smoker that will out preform any new smoker for a long time to come. The water pans have been redone and are much deeper now. An automatic temp controller is not needed for a WSM once it is dialed in the smoker will keep steady temps.

 

[Herb3]

I have had mine since 2000 and it is a great smoker

 

[BrewerBear]

I'm really happy with mine, will hold temps for hours on end with little to no attention.

 

[passedpawn]

Love mine. I have that Auber controller and it makes long smokes a dream.

Happy birthday, Garcia!

 

[Cider123]

I have a silver bullet and never use it. I smoke just fine in a regular kettle grill.

 

[blaster_54738]

Love mine too! There are days I wish I would have went with the 22.5 as I've packed the 18.5 full but that's not an issue now since I got an MES 30 as well! But the WSM is still my favorite

 

[Braufessor]

I have the 22.5 inch. Love it. Great smoker. If I ever need another smoker - I will buy the same again.

 

[Brickman]

The 22.5 uses quite a bit more fuel than the 18 for the size. But if you need the capacity is is a great cooker.

I competed on WSM's for years and I am probably going to go back to them this year. One thing to do is fill the water pan with sand and then cover it with foil. When you are done cooking discard the foil and put new on. Makes temp control much easier and you don't have a giant pan of gunk to git rid of when you are done. We have used BBQ Gurus for years and they work very well. I also highly recommend the Virtual Weber Bullet as it is one of the best BBQ sites on the net. Hollar if you have any questions.

Mark

 

[passedpawn]

The 22.5 uses quite a bit more fuel than the 18 for the size. But if you need the capacity is is a great cooker.

I competed on WSM's for years and I am probably going to go back to them this year. One thing to do is fill the water pan with sand and then cover it with foil. When you are done cooking discard the foil and put new on. Makes temp control much easier and you don't have a giant pan of gunk to git rid of when you are done. We have used BBQ Gurus for years and they work very well. I also highly recommend the Virtual Weber Bullet as it is one of the best BBQ sites on the net. Hollar if you have any questions.

Mark

I don't get the sand. The water vaporizing absorbs a lot of heat, thus keeping the temp down. Sand wouldn't do that. Once the sand gets to temp, it's useless.

 

[CadiBrewer]

I don't get the sand. The water vaporizing absorbs a lot of heat, thus keeping the temp down. Sand wouldn't do that. Once the sand gets to temp, it's useless.

Ever since I read that Harry Soo recommends that you not put anything in the pan, water nor sand, and just foil it, I've never gone back. The temp holds just fine, stays low, and clean up is a dream.

I love my WSM and would buy it again.

 

[smileyak87]

Love mine. I use apple juice in my water pan.

 

[Salpino]

I don't get the sand. The water vaporizing absorbs a lot of heat, thus keeping the temp down. Sand wouldn't do that. Once the sand gets to temp, it's useless.

I've wondered about this as well. If you're using a temp controller that learns your setup I'm sure it removes some of the guess work. Is the sand simply acting as giant heat sink?

 

[JonM]

I have one too and love it. I hooked up the DigiQ controller, and I can do overnight cooks in subzero Wisconsin January with no problem. It's very simple to use, and it'll last forever.

 

[brewbama]

I have two WSM(s) (22.5. and 14.5). Love em both and run em both with a dry foiled pan naturally aspirated. I am on TVWBB. Stop in and say hi!


Sent from my iPhone using Home Brew

 

[Melana]

I own one and love it. BigJohn uses it most often however I'm no slouch in the BBQ arena!

 

[JonM]

One thing to do is fill the water pan with sand and then cover it with foil. When you are done cooking discard the foil and put new on. Makes temp control much easier and you don't have a giant pan of gunk to git rid of when you are done.

This is exactly what I do. I get playground sand which is supposed to have no bad stuff in it. I also put a couple layers of heavy duty foil under the sand to keep the sand from sticking to the pan.

I also kind of sculpt the sand a little bit so the sides slope down into a well in the center. It makes for easy cleanup and, if you are inclined to use turkey drippings for gravy, beef drippings for au jus, etc. it's really simple. (And btw, gravy made with smoky turkey drippings is friggin' awesome!)

EDIT: The sand stays in there between cooks. The only time I removed it was when I brought the smoker to a friend's lake cabin.

 

[brokebucket]

Just piling on...I have a WSM as well. It was my third smoker and I will never NOT own one again (read: I will own a WSM until I die).

They are so simple to use compared to the other two I have owned (a Brinkman bullet and a side box Charbroil).

As already posted, http://virtualweberbullet.com/cook.html is THE information source on how to cook on one.

As far as the debate about the water pan goes, I put a large cast iron pot on top of my water pan as the heat sink. The water or sand or cast iron pot is used as a heat sink during the initial couple hours, but after that it really isnt necessary....at least that is my understanding of it. I also do not believe that putting water or any other fluid in your water pan will add anything as far as flavor or moisture content to your final product. It is merely there for temp control.

 

[JonM]

Here's another fun thing: After a cook, there's usually a fair amount of coals left over in the basket. Guess what I use when I fire up the Weber kettle grill?

 

[Brickman]

One thing I learned early on is that most of the directions for cooking on BBQ rigs were done at or near sea level. I cook at 5000 feet all the way up to 10,000 feet and the sand in the water pan was a requirement due to heat loss from wind and the fact that water boils at sub 200 degree levels when you get that high. The WSM is not insulated and will chase its tail if there is not some type of heat sink. However, we do cook without sand if we are using a Guru but if running off of the vents we always use sand. So I will clarify I run a just a foil lined pan if we are using the Guru.

 

[Babybatch]

DAMN!!!! I wish I hadn't seen this thread!!! Now I need a smoker!!! This community is so good at point out things that I need!

 

[garcia]

DAMN!!!! I wish I hadn't seen this thread!!! Now I need a smoker!!! This community is so good at point out things that I need!

It's my 28th bday; also the last bday being a bachelor. I feel I should give myself a neat gift.

 

[Babybatch]

It's my 28th bday; also the last bday being a bachelor. I feel I should give myself a neat gift.

It's all down hill from here! Just pick up your feet!

 

[TimmyWit]

I have owned an 18.5 for about 5 years and I love it.

The shallow water pan is an easy upgrade:
http://www.amazon.com/gp/product/B0049EYYCS/?tag=skimlinks_replacement-20

 

[NickTheGreat]

I love my WSM (18.5"). I've been smoking meats for 3 years or so now. It's arguably more addictive than brewing.

I said the hell with the water pan. I couldn't get temps up on my second cook, so I dumped it out and had no issue with that.

I did what a lot of guys did and buy one of those ceramic flower pot saucers and wrapped with foil, and set in the water pan. This way the pan is still blocking the fire, but you don't have this giant bowl filling with grease.

Sorry for the sidebar, but the WSM is a great smoker. I've literally done hundreds pounds of meat, most of it being really darn good

 

[Salpino]

I have owned an 18.5 for about 5 years and I love it.



The shallow water pan is an easy upgrade:

http://www.amazon.com/gp/product/B0049EYYCS/?tag=skimlinks_replacement-20

I got lucky and found a sympathetic Walmart manager who gave me the water pan out of a floor sample brinkman smoker for free. After reading all of the success stories using sand in the pan I will have to give that a go the next time around.

 

[DrunkleJon]

Bought myself one in Oct and love it. Heck I have a butt smoking now.

 

[rdarr40]

Here is my tip on the water pan.
1. Foil the water pan completely with HD foil.
2. Foil a 12" clay flower pot base completely with HD foil.
3. Place the foiled flower pot base inside the water pan.
4. Place a 12" disposable foil pizza pan inside the flower pot base.

Each cook toss out the foil pizza pan and replace with a new one.

This way you have a clean grease free cooker every time you smoke and you don't waste foil. I only refoil the works about 2 times per year.

Temps remain much more steady with the clay in there. This is especially important when it is windy.

I have never used water.