British BBQ Society Forums

Pecan, as fancied something different. Was a fresh weber bag, but did notice a hole in it before I opened it - maybe not dry fully?

Ribs tasted fantastic, despite the dirty smoke - so much better than on my OTG or Spirit gas.

However smoker doesn't smell of 'good' smoke, if you know what I mean? Or is this just a normal smell?

Just taken some hot smoked salmon fillets off too, which the stolen piece I had tasted great!

Wondering how long it takes to cool down post shutting vents, as like to get it back in the garage tonight.


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depends on how much coal is in there but don't be too precious about it just shut the vents and leave it until morning if you are worried - a little rain won't hurt it.

I was on the Harry Soo course today and he said never wash your smoker and that it can take years for it to absorb the "good smoking aroma's".

He also said he wouldn't recommend cooking fish on it as the oils a re more potent and hang around for longer making the ish taste remain on your next cook...although he has a competition pallet.

Just do a 'burn' burn. Leave the water pan and all grates out. Do just the coal basket. Add loads of lit coals, open the vents and go the the hottest burn you can get. It should vapourise and set all the gunk inside. I never close down my Q after the meat is done. I burn the remasinder hot to clean things up.

Thanks both, appreciate the comments

Bugger - fish cook on 1st try & against the rules lol. Tastes so good, I don't think I could leave fish alone; evidently I don't have the same taste buds - probably my Cuban cigar love!

Might try the burn out, used to burn it off on the smokenator, but had too many coals on the WSM for that. As the cook progressed, less sticky in the lid, just good goo on the seal.

Went from hot to stone cold in under 2hrs, which was amazing vs my OTG. Really impressed with the WSM in all aspects.

Conor, your course today sounds amazing - be good to get your thoughts

Matt


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The course was absolutely inspiring. There are a load of vids on YouTube for Harry that I am now going to try and hunt down - in particular because he competes against teams with up to $50K worth of kit and multiple cooks by himself with one 47cm WSM, and wins.

Wow that is fantastic, will have a hunt for those myself! Amazing bit of kit.