Weber Smokey Mountain user ????

[Dan2722]

The FedX guy delivered a new Weber Smokey Mountain smoker to my door yesterday and I can't wait to start cooking some meat. This is my first smoker so I am very new to the low and slow form of cooking and can use all the tips the more experienced have with this cooker.

One of the questions I have is how do you all replenish the coals and water during a long cook? I have read on the Weber forums that some just put everything through the access door in the front while others take the whole middle and top lid section off and refill the coals as described in Gary Wiviott's book "Low and Slow".

Any tips and advice would be greatly appreciated.

I broke it in last night with a whole chicken and it came out fantastic!

Thanks
Dan

 

[NorCalDoug]

what size did you end up getting?

 

[Combat Chuck]

I add extra coals through the hatch, but make sure you follow the Minion Method, and save yourself some hassle on that.
Firing Up Your Weber Bullet - The Virtual Weber Bullet

For the water pan: I subbed out water for play sand that i add water to, the sant keeps a fairly consistent tempt, with the capilary action of the water evaporation keeping it manageable, plus the added humidity. I call it a "Mudpan", and it cranks out a mean brisket.

 

[Dan2722]

what size did you end up getting?

Went with the 18 1/2 inch.

I add extra coals through the hatch, but make sure you follow the Minion Method, and save yourself some hassle on that.
Firing Up Your Weber Bullet - The Virtual Weber Bullet

For the water pan: I subbed out water for play sand that i add water to, the sant keeps a fairly consistent tempt, with the capilary action of the water evaporation keeping it manageable, plus the added humidity. I call it a "Mudpan", and it cranks out a mean brisket.

I've heard of the Minion method and will use this when I start cooking pulled pork and brisket dishes.

I had read about using sand but not wetting it down. This sounds like the best of both worlds to maintain temps and a moist environment.

My ultimate goal is to cook up some good Brisket.

 

[Dan2722]

What type of charcoal do you all use?

I am using Cowboy lump right now and prefer it over Kingsford but I know it is not supposed to burn as long.

 

[Combat Chuck]

I use whatever lump is cheaest at the local BBQ galore. Generally oak, or mixed hardwood, but I'll use mesquite on specific burns. I used to kiln my own, but working full time plus schooling full time's really derailed that.
Personally, pound for pound, I've gotten more consistent heat longer from hardwood lump as opposed to any type of briquettes. Briquette fuel is intended to ignite quickly, and produce the most possible heat in the shortest run. They're perfectly calibrated for use in those annoying grills you see cemented into the ground at parks - start quick, and burn off as soon as the burgers are off. After trying out lump for the first time, I was sold, I now use briquettes strictly for dutch ovens.

so, long story short: You're on the right track, good luck with the WSMC!
FWIW, a smoked chuck is a great place to start for breaking in your new bullet.

 

[Dan2722]

Thanks for the info. I definately prefer the way lump lights, burns, and smells compared to briquettes so I will be sticking with it.

smoked chuck might just be the ticket for the 4th.

 

[Combat Chuck]

Thanks for the info. I definately prefer the way lump lights, burns, and smells compared to briquettes so I will be sticking with it.

smoked chuck might just be the ticket for the 4th.

Good luck, man!

Smoked chuck is pretty fun, it helped me develop my favorite brisket rub:
3 parts onion powder
2 part garlic powder
1 part cayenne
2 parts black pepper
2 parts mustard powder
1/2 part brown sugar.

Salt the meat down, rub this in, wrap it up in plastic, and let it chill at least overnight in the fridge, three days would be better, and smoke that chuck down until it reaches 205 internal temp, wrap it up in foil, rewarp in towels, park it in a vacant cooler for 1-2 hours, and shred away!

Hope this helps, good luck!

 

[Dan2722]

Thanks for the recipe Chuck I will give it a try.

I bought Myron Mixon's "Smokin" book and will be trying a few of his recipe's over the summer as well. This is going to be a great summer!

 

[spressomon]

If this is your first smoker it won't be long before you ask yourself: How did I live so long without a smoker! Lately I've used mine more than my barbie...

 

[Combat Chuck]

If this is your first smoker it won't be long before you ask yourself: How did I live so long without a smoker! Lately I've used mine more than my barbie...

Yeah, me too!
I finally busted out my old kettle last week out of sympathy. If the Weber kettle's the best simple charcoal grill available, the WSMC is the best simple smoker/charcoal oven on the market.

 

[wob]

How's the fridge smoker coming?

 

[Dan2722]

If this is your first smoker it won't be long before you ask yourself: How did I live so long without a smoker! Lately I've used mine more than my barbie...

Yeah, I have a feeling I will be using this a lot. I just ordered the Maverick ET732 remote temp monitor to keep an eye on the temps without opening up the cooker.

Funny thing is that this all started when my gas grill died and I started using my 16 year old Weber kettle again and found out that I enjoyed cooking on the lump charcoal. One thing led to another and I now have the smoker.

 

[Combat Chuck]

How's the fridge smoker coming?

Gone. Budget got eaten up by a dead transmission. I can have toys and debt, or pay the man and eat. I'm paying the man.

 

[Dan2722]

Smoked a whole chicken last Saturday and a couple racks of ribs on the 4th for 6 hours. The ribs came out falling off the bone and other than being a little too spicey for the were delicious.

I am hooked!

 

[Trollhole]

The bullet is a wonderful thing. It's well worth the price. Also compact enough to take car camping.

 

[AlaskanWheeler]

I use my weber grill to smoke as well. You may want to experiment with adding something like adding worcestershire sauce to the water maybe come out with something a little different. Adding any type of sauce will also add salt to the water decreasing the boiling temp of the water, so you may have to take that into account. seems like the water also helps control the heat when using a grill to smoke meat. we use cotton wood around these parts to smoke fish; I've tried it in the grill too. it's all good. This is a pic of my first attempt at using my grill as a smoker.