WSM Burgers and Sausages

[benkeenan2005]

Hi

I went ahead and bought a WSM without really thinking about 'normal' use to cook burgers and sausages. I have a few people round in a few weeks so wanted to do brisket, beer can chicken, sausages and burgers.

Which level should everything go and how long does it take to cook burgers and sausages? would they eventually go darker and the sausages crispy, like it would on a regualr BBQ?

I was thinking I can probbaly fit brisket on the lower shelf so i only have to lift the lid off once to add the chicken, burgers and sausages. But 2 hours for a chicken would mean the burgers are probably over done?

Will be the 2nd time i've used it, so a complete newbie.

[RobinC]

WSM doesn't make a good grill I'm afraid. You could - once you've finished the other items take the cooker apart - put a grill on top of the charcoal ring and grill over that.

i would also consider whether it is a good idea to have chicken above the brisket - you don't want to risk cross contamination from raw chicken onto your brisket which is finishing up.

[benkeenan2005]

Damn! Not sure how I'm going to explain the fact I need to buy another BBQ for grilling!

Good point ref chicken on top.

Could another grill be added above the coals and use the door to get to the meat?

How much heat would be lost opening and closing the door

Edit

Just read a modification for the wsm on virtual weber. Seems as thought it may be grill OR smoke. But I may try doing both

[RobinC]

Well you will want to rest your brisket for a while before serving and possibly your chicken. Your could take apart the cooker then. Trying to grill through the open door would be a right pain imho. You won't lose heat by opening the cooker (in this instance) as the coals with get more air. But yeah the best solution is to buy a grill. Looking on the bright side a WSM and a kettle grill gives you a very flexible setup. You'll find a lot of people on here own multiple smokers/grills

[benkeenan2005]

What about losing the water pan and using the lower level to grill? Obviously I need to watch the temp at the top section, but it may be slightly easier to get to.

On another note. My door doesn't fit very well in the top corners, has anyone modified theirs? If so how?

[RobinC]

Removing the water pan will raise the temp in the cooker but it will get hotter at the top as well. Do you have a coolbox in which you could store your cooked brisket & chicken. ? Some people have modified their doors by adding a gasket. I've always been fine as is with some smoke esaping around the door.

[benkeenan2005]

I may have to play around with it to see if I can do both. But it may be a case of grilling after I've smoked. Suppose it does make sense as it needs to rest for 30 mins which is enough for grilling.

[Nagaburns]

You could put your beer can chicken in a foil tray on the top grate, you wouldn't get any cross contamination from the chicken to the brisket then

Lee

[joker smoker]

No need to buy another grill just for sausages and burgers. With a bit of imagination you should be able to knock one up from bits and pieces lying around the kitchen/ garage/ garden shed. OR AT WORST A £2 DISPOSABLE!

[keith157]

What about losing the water pan and using the lower level to grill? Obviously I need to watch the temp at the top section, but it may be slightly easier to get to.

On another note. My door doesn't fit very well in the top corners, has anyone modified theirs? If so how?

Search the forum for silicone you will get a post featuring this link http://www.ebay.co.uk/itm/Everbuild-Bla ... 357wt_1139

Open the full topic and read the instructions and reviews, especially the bit about butter

Not that it needs it but I second John's suggestions about disposable BBQs OR an old oven tray and cooling rack on a couple of bricks works as well.