One Drop
Knows what a fatty is.
- Joined
- Oct 25, 2017
- Location
- Swiss Alps
After neglecting my WSM for a few months after mostly smoking on my kettle, I did my first cook last weekend using the CB replacement door, with the spring latch.
I did two full racks of spareribs using very good lump charcoal and very dry applewood chunks, filled the basket to about ⅔ full and added ½ of a chimney of lump to the center, minion method. Cold day but the cooker is protected from the wind at the lower vent level.
Total cook time was a bit over 6 hours at a steady 225°F, no wrapping.
Results :
- more consistent temps throughout the cook.
- used less charcoal than before, by an appreciable amount.
- had more vent control as I didn't have to choke the bottom vents down as much as usual- this will be very useful on warmer days when I find I can only crack the bottom vents using lump.
- probably better draught and convention effect as all the air is coming through the bottom vents now, less from the door gaps.
So I'm very happy with the purchase, it really makes the WSM almost fully set and forget.
I also ordered a Hunsaker Vortex basket, will ship Monday. I'm excited to experiment more with using the WSM as a drum smoker and this looks like a way I can cut down on charcoal use and avoid the fat dripping on coals effect which is both dangerous and adds an element to the flavour profile I'm not very happy with (fine for short periods when I'm grilling but not my thing for longer cooks).
It also means I can cook using the racks as well or instead of just hanging while still getting that convection effect speed up the cooks and get nice clean smoke flavour.
I appreciate these drum smokers a lot but am super happy with the versatility of the WSM. they may not be flavour of the moment but man, you can make some great barbecue on these things, and the capacity is pretty amazing if you are creative (I have a hanging rack and a small grill grate I can place place on top of it to get extra grate room).
I did two full racks of spareribs using very good lump charcoal and very dry applewood chunks, filled the basket to about ⅔ full and added ½ of a chimney of lump to the center, minion method. Cold day but the cooker is protected from the wind at the lower vent level.
Total cook time was a bit over 6 hours at a steady 225°F, no wrapping.
Results :
- more consistent temps throughout the cook.
- used less charcoal than before, by an appreciable amount.
- had more vent control as I didn't have to choke the bottom vents down as much as usual- this will be very useful on warmer days when I find I can only crack the bottom vents using lump.
- probably better draught and convention effect as all the air is coming through the bottom vents now, less from the door gaps.
So I'm very happy with the purchase, it really makes the WSM almost fully set and forget.
I also ordered a Hunsaker Vortex basket, will ship Monday. I'm excited to experiment more with using the WSM as a drum smoker and this looks like a way I can cut down on charcoal use and avoid the fat dripping on coals effect which is both dangerous and adds an element to the flavour profile I'm not very happy with (fine for short periods when I'm grilling but not my thing for longer cooks).
It also means I can cook using the racks as well or instead of just hanging while still getting that convection effect speed up the cooks and get nice clean smoke flavour.
I appreciate these drum smokers a lot but am super happy with the versatility of the WSM. they may not be flavour of the moment but man, you can make some great barbecue on these things, and the capacity is pretty amazing if you are creative (I have a hanging rack and a small grill grate I can place place on top of it to get extra grate room).