Head's Red BBQ wrote:OK understood
although Im a bit confused on why one would want to cook "low and slow" in direct mode

Gary's got it. I have no problem with controlling the fire in water pan mode, but in direct mode, I need to be constantly tending the fire to make sure it hasn't gone out or flared up. I'm still getting the hang of it (that is, the direct method), but it's not a cook where I can just fill the coal ring, fill the waterpan, and trust it to stay at 250 for the whole cook.

As for why? It's that fat-in-the-fire flavor I adore. My favorite barbecue tends to be direct styles, from Cozy Corner in Memphis to the aquarium smoker barbecue in Chicago. Heck, Cozy Corner doesn't even use wood, only charcoal, but it still tastes lovely because of that fat element. I made some chopped pork direct a few weeks ago, and the bark had the most heavenly, pork-skin like texture and flavor, while the interior remained soft and juicy. I use a mix of charcoal and hickory for my fuel, so the resulting barbecue has this hybrid grilled/smoked flavor which, for my tastes and my style, is exactly what I love.

At first, I had thought it was simply the higher temps of a direct smoke that I liked about Chicago barbecue, but after several cooks with an empty waterpan, I realized that wasn't it. It was removing the waterpan and getting the fat to drip on the coals that gave me the flavor I was after.

understood..in that case the stacker would probably be what you are looking for..unless the new WSM's are taller..

Amazon has the new model WSM 18.5" for $249.99 shipped. It is a Lightning Deal that expires soon (like 1.5 hours).

http://www.amazon.com/gp/goldbox/ref=xs_gb_logo

Jamieson22 wrote:Amazon has the new model WSM 18.5" for $249.99 shipped. It is a Lightning Deal that expires soon (like 1.5 hours).

http://www.amazon.com/gp/goldbox/ref=xs_gb_logo

Thanks for posting the Amazon deal. I'm ready to take the WSM plunge. $249.99 shipped, no tax seems like a bargain for the new model 18.5". But, I can get the old model for $40 bucks less. I've seen Jamieson22's post noting that "the new model has enough features to warrant the extra cost." I've also seen the new features listed as "built-in blast shield, thermometer, heavy duty legs and improved side door."

Are these new features really worth an extra $40? Thoughts?

Thanks,
--Rich

Yes, I think the new version is worth the extra money. Besides, over the lifetime of the smoker, $40 is not a lot of money.

The legs really are sturdier. I like having a thermometer built in. Plus, the new version has a larger water pan, which is important.

The new door seems just as bad as the old door. The heat shield seems like a good idea, though I never had any problems with the old one.

HI,

You may consider your purchase of a WSM as a lifetime investment. While I am not as heavy user as Gary, my WSM is over 25 years old. I only replaced the bottom section, because standing water over a long time rusted it out. I am still using the original grates and water pan, though I have a Brinkman water pan for holding sand in winter.

Regards,

Darren72 wrote:The heat shield seems like a good idea, though I never had any problems with the old one.

In September Weber had me out for a tour and give me a new model WSM 22 and WSM 18 to run through their paces. Ernie Boyes, one of the Weber engineers, said the heat shield was a necessary add-on for the larger WSM 22 as it was generating enough heat to singe the surface directly underneath. The heat shield on the WSM 18 was not strictly necessary, but was added to new models to keep appearance/features the same.

The larger waterpan is a plus, though most long time WSM users know a 2-gallon Brinkman charcoal pan is a perfect fit. From my perspective the main benefit of the new WSM 18 is the sturdier legs, though in years of heavy use I've not had a problem with the old model WSM

Its a moot point anyway as supplies of old model WSM are pretty much gone.

Enjoy,
Gary

I am really looking forward to this weekend, and the next couple weekends when I give a WSM a try.

I am curious to see how it will perform for me vs my Char Griller offset I like and use typically.

jimswside wrote:I am really looking forward to this weekend, and the next couple weekends when I give a WSM a try.

I am curious to see how it will perform for me vs my Char Griller offset I like and use typically.

Jim-you will probably be bored since you wont be playing with the fire as much as you are used to

Head's Red BBQ wrote:

jimswside wrote:I am really looking forward to this weekend, and the next couple weekends when I give a WSM a try.

I am curious to see how it will perform for me vs my Char Griller offset I like and use typically.

Jim-you will probably be bored since you wont be playing with the fire as much as you are used to

Thats what I was thinking from what I have read, although I do enjoy watching my probes temp fluctuate, opening and closing the vent, and feeding the fire box..,

I guess that will give me more time for a nap on my deck.

jimswside wrote:

Head's Red BBQ wrote:

jimswside wrote:I am really looking forward to this weekend, and the next couple weekends when I give a WSM a try.

I am curious to see how it will perform for me vs my Char Griller offset I like and use typically.

Jim-you will probably be bored since you wont be playing with the fire as much as you are used to

Thats what I was thinking from what I have read, although I do enjoy watching my probes temp fluctuate, opening and closing the vent, and feeding the fire box..,

I guess that will give me more time for a nap on my deck.

yes its very nice for overnight cooks as well..I really only used my WSM for pork butts and kept cooking everything else on my NB Black Diamond offset until i got a backwoods ..now the offset and wsm pretty much stay smokeless unless im having a big party wher ei need extra cooking space.

Head's Red BBQ wrote:yes its very nice for overnight cooks as well..I really only used my WSM for pork butts and kept cooking everything else on my NB Black Diamond offset until i got a backwoods ..now the offset and wsm pretty much stay smokeless unless im having a big party wher ei need extra cooking space.

interesting,

If the WSM performs well over the next few weeks, I would consider buying one and adding it to my current equiptment.

jimswside wrote:

Head's Red BBQ wrote:
I guess that will give me more time for a nap on my deck.

yes its very nice for overnight cooks as well..I really only used my WSM for pork butts and kept cooking everything else on my NB Black Diamond offset until i got a backwoods ..now the offset and wsm pretty much stay smokeless unless im having a big party wher ei need extra cooking space.

interesting,

If the WSM performs well over the next few weeks, I would consider buying one and adding it to my current equiptment.[/quote]
in that price range you cant really do any better..

G Wiv wrote:From my perspective the main benefit of the new WSM 18 is the sturdier legs, though in years of heavy use I've not had a problem with the old model WSM

I couldn't in a million years tell you how this happened, but one of the legs on my WSM is bowed in a bit. So +1 for sturdier legs

Jamie

My impressions(a backyard bbq hack) of the WSM after 2 uses this past weekend. A very easy smoker to use, just get the chamber full of lump, and some wood chips going, and it is good to go.

I thought the smoke level was a little high my first use, so I waited a little longer to put the meat on, and cover the second time around. Still a little too much white smoke(I even cut back on to two chunks of wood in the unlit lump, and only added 1 piece after adding the lit lump). I prefer TBS(thin blue smoke), smoke so faint you barely see it, but you can smell it. I think a bit more tinkering on my part, and I will get the WSM smoking as I like it. This is more a new user issue than a WSM issue I think.

WIth the above said after an hour or so, the WSM hits its groove, TBS, and a steady temp. Chicken, Beef, and ABT's came out great.

Will I roll my Offset to the curb on the next trash day? no, I enjoy the offset, and kind of enjoy the tinkering with temperature, vents, etc.(I didnt know what to do with myself, and found myself blindly staring at the WSM with nothing to do but drink more beer and tequila than ususal.. ). I also like the capacity of the offset.

Would I buy a WSM for my deck to add to my Weber Kettle, & Char Griller offset? Yes. Very Good, if not great smoker imho. The one area I would be concerned is for longer smokes(5 hours +), and the adding of more lump/wood, and how easy it would be vs a side fire box.

Would I recommend a WSM to someone? Yes, although I would also recommend starting out with, or also buying an offset, beacuse if you can turn good bbq out on a cheapo offset like the Chargriller you have paid your bbq dues, and the WSM will be an easy transition, plus you cant have too many smokers.

I hope to get a few more smokes in on the WSM while I have it at my disposal, maybe some ribs, and or pulled pork this next weekend.

jimswside wrote:
Would I buy a WSM for my deck to add to my Weber Kettle, & Char Griller offset? Yes. Very Good, if not great smoker imho. The one area I would be concerned is for longer smokes(5 hours +), and the adding of more lump/wood, and how easy it would be vs a side fire box.

You can get 14 (+/- a few hours or so hours depnding on conditions) on a WSM without adding any more charcoal. When I do need more, I open the side door and shovel some in.

Jamieson22 wrote:
You can get 14 (+/- a few hours or so hours depnding on conditions) on a WSM without adding any more charcoal. When I do need more, I open the side door and shovel some in.

Interesting. I may put that to the test this weekend. however that seems like a long time span for 3+ chimney fulls of lump, and some wood chunks.

jimswside wrote:I think a bit more tinkering on my part, and I will get the WSM smoking as I like it. This is more a new user issue than a WSM issue I think.

Jim,

Silly me, I was hoping you would use the book in a linear fashion, Lessons 1-5, as smoke preference etc is address in the first couple of cooks.

Far as Jamie's suggestion of using the side door to add lump, I recommend against this practice. Chucking lump on the fire through the side door causes ash to be kicked up, often causes a bit of smoldering until the lump engages and if the access door is not properly secured and falls off will lead to CharBQ. If it was up to me there would not be an access door on the WSM.

Far as 14 hours with one load of lump, Jamie and I must be using different WSMs.

Enjoy,
Gary

G Wiv wrote:Far as 14 hours with one load of lump, Jamie and I must be using different WSMs.

Enjoy,
Gary

Full ring of Kingsford briquettes lit using the Minion Method = 12-16 hours for me. And unless you are a ninja, we must be using different WSMs as I have never seen you on my deck before

G Wiv wrote:Silly me, I was hoping you would use the book in a linear fashion, Lessons 1-5, as smoke preference etc is address in the first couple of cooks.

My bad, I am trying to..., I just couldnt do chicken on back to back nights, that & I had to get some beef, and ABT's in me( and my offset is still down in the yard, and not on my deck)....

With that said, as happy as I was with the chicken from lesson # 1, I was just as happy with the beef roast, and how it turned out by using the basics that were taught in Lesson # 1, since the cook times were very similar. The beef(used lump & mesquite) took about 2 hours to get to 140 degrees(rare) when I pulled it & let it rest for 30 mins before cutting into it. A big roast beef sandwich is on the menu for tonight when I finally get to slice it.



I think the basics for getting the smoker lit you laid down in your KISS method work great.

Next weekend being a long holiday weekend, I will get back to the book, and LEsson # 2 & # 3 the brined chix on Saturday, & BB ribs on Sunday.

Also remember I am one of those bbq "scientists" that cant help tinkering, probing, modifying, etc.

jimswside wrote:Will I roll my Offset to the curb on the next trash day? no, I enjoy the offset, and kind of enjoy the tinkering with temperature, vents, etc.(I didnt know what to do with myself, and found myself blindly staring at the WSM with nothing to do but drink more beer and tequila than ususal.. ). I also like the capacity of the offset.

.

tried to warn ya Jim

Head's Red BBQ wrote:

jimswside wrote:Will I roll my Offset to the curb on the next trash day? no, I enjoy the offset, and kind of enjoy the tinkering with temperature, vents, etc.(I didnt know what to do with myself, and found myself blindly staring at the WSM with nothing to do but drink more beer and tequila than ususal.. ). I also like the capacity of the offset.

.

tried to warn ya Jim

I remembered your prediction as I stumbled off to bed @ 8:00 Saturday night.

glad it worked out for ya Jim...its an easy cooker to learn..

Head's Red BBQ wrote:glad it worked out for ya Jim...its an easy cooker to learn..

I was happy, and full,

& i agree especially after cutting my teeth on the sieve that is the char griller.

I also had more free time than I knew what to do with(although that could work to my disadvantage, no more, "I have to watch the smoker excuse" to get out of chores).

Has anyone ever seen one of these in use?

http://www.probbq.co.uk/WSM%20Stack.html

It's a "stacker" that's supposedly designed to extend the height and capacity of an 18.5" WSM, and claims that with "slight modification" could be used to turn a Weber Kettle into a WSM. For $29 (versus the Benjamin difference between a WSM and the similar kettle), it's tempting.

I'd be concerned about consistent temps from top to bottom of two cook chambers if you're using it to expand the original, but to stretch a kettle, does "slight" involve, say, an arc welder, lathe, or a CNC?

JoelF wrote:Has anyone ever seen one of these in use?

http://www.probbq.co.uk/WSM%20Stack.html

Wow. That's an intriguing attachment. I'll bet it would work fine; and also do very well for some slow, direct cooking without the water pan.

Figure this seems to be best general WSM type thread so figured I'd post this replacement access door for the 2008 and older WSM.

Now for another thing entirely:
I had always said I'd grab a bigger WSM when they came out with one. Well quite a bit of time has passed and I still don't have the 22.5. Having a small deck (wow that was almost an horrible typo), I don't have room to keep my current 18" WSM and a new 22.5". I actually just recently did a bit of a Weber-purge and sold my Genesis Silver B gasser and One-Touch Gold kettle and replaced them with a Weber Performer. The WSM now lives under the deck until I need to use it, and teh deck is much more enjoyable for those who are not cooking.

So long way around to a simple question: Would YOU replace your WSM 18" with a 22.5"? I imagine the 22.5" would be a bit more difficult to move down some stairs when not in use. While I have no problem turning out large quantities of food on my existing WSM, it sure would be nice to pull off 2 packers and 6 slabs of ribs, etc.

Jamieson22 wrote:So long way around to a simple question: Would YOU replace your WSM 18" with a 22.5"? I imagine the 22.5" would be a bit more difficult to move down some stairs when not in use. While I have no problem turning out large quantities of food on my existing WSM, it sure would be nice to pull off 2 packers and 6 slabs of ribs, etc.

I just faced this very same question, and after playing around with a 22.5"er at GWiv's house, I decided against it for a number of reasons:

1. I rarely need the full capacity of the 22.5" WSM
2. The 22.5" uses considerably more fuel than the 18" model.
3. It is impossible to cover the water bowl of the 22.5" model with a single sheet of foil; making it susceptible to leakage and a bitch to clean up.

These may not be deal breakers for you. It depends on your situation. For me, I decided it would be far more useful to get a second 18" WSM as an auxiliary unit that I can press into service when I need extra capacity. That also gives me the option of using different temps, if required.

stevez wrote:3. It is impossible to cover the water bowl of the 22.5" model with a single sheet of foil; making it susceptible to leakage and a bitch to clean up.

Steve,

You are brilliant!!! I never thought of buying a wider roll of foil and yes, layers of foil make it a bitch to clean.
I may start smoking again
Thanks.

Jyoti

Jamieson22 wrote:So long way around to a simple question: Would YOU replace your WSM 18" with a 22.5"?

Short answer...

No.