Some Information for Beginners

[All Weather Griller]

That was my thoughts too.

Cheers Nick

[harsoo]

Noticed this thread and wanted to share some beginner information with you on Slap Yo Daddy tips and techniques and how to season your WSM


Feb 28 - Mar 4th, 2010 - Chicken Hat Harry hosted Q&A, shared BBQ secrets, and answered 279 posts across 86 topics on the Virtual Weber Bullet Forum, the worlds largest online community of Weber Smokey Mountain (WSM) BBQ-ers. Made history as the most popular guest on this international forum
http://tvwbb.com/eve/forums/a/frm/f/425100764

How to season your WSM
http://www.amazon.com/Weber-721001-Smok ... ewpoints=1

[Pryors]

Brilliant post!

I about to do my first smoke on the Excel and this has helped a lot. I hadn't calibrated my thermo and was going to soak the chips!!

I am cooking a 2kg pork loin and 2 racks of ribs to try it out....

Do you think I should cut the loin in half?

[Toby]

no,the smaller the joints the more likely they are to dry out. keep it whole and be patient!!

[Stuarty84]

Very informative post! Cheers

[jimdove]

excellentm thankyou so much for the info. I will be buying lumpwood and the wood from your recommendations

[jimdove]

From watching all of JBs videos on youtube (this guy is GOD! and hilarious) BOY! hehehe anyway i have a water smoker and have decided to use sand in the waterpan instead, this creates a kind of pizza oven type thing where the temperature is much more stable, it dont run out, its reusable as you simply wrap the waterpan in foil so all u need to do is replace the foil after each smoke.

http://www.youtube.com/watch?list=UUTeB ... UvJA#t=882 is one of his videos, the guy is a fountain of knowledge and should be on tv!

As a beginner myself the most handy advice for my fellow noobs would be.

use sand instead of water for the water pan

DO the mods if your smoker needs it (brinkman ECB)

Get a chimney smoker (2 full pages of paper wrapped on the bottomside in a doughnut shape to set fire to

GET A CANDLE LIGHTER - I got so nagry getting through about 25 matches per light i got one and things are SO much easier now lol

also having only had a bit of lumpwood left (enough for 1 chiney) I had to quickly run to the co op and get some generic charcoal. when changing the firepit DAMN do you notice the difference. This charcoal is smokey as hell (the wrong type of smoke) and hardly lights let alone hits a decent temp. Lession learnt I must stock up on lumpwood and never use normal charcoal again! Lucky i foiled all the meat so itll just finish off at a low temp for hours now i hope hehe

[BraaiMeesterWannabe]

Charcoal
Buy good quality lumpwood or briquettes, my favorite is restaurant grade lumpwood which is available from Makro, Booker or directly from the manufacturer in Burnley which is not too far from you. It's cheap if you get it direct too.

If going with briquettes then use a good brand like Big K, Heat Beads or Supagrill Cocoshell. Avoid the Weber stuff, it produces loads of horrible yellow ash.

Hi Steve
Just wondered why you are not keen on the weber charcoal? Is it just the yellow ash per se or is that ash indicative of something more sinister?

[derekmiller]

Iain.

Have a read of this thread, sums it up pretty well.

viewtopic.php?f=17&t=2359

And I still use Weber briquettes for Low and Slow.

[BraaiMeesterWannabe]

Iain.

Have a read of this thread, sums it up pretty well.

viewtopic.php?f=17&t=2359

And I still use Weber briquettes for Low and Slow.

Thanks Derek
Very useful thread.