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Simple Green Cleaning Products are used
Chafing Dishes, Wind Guards, Chafing Dish Skirts, Chafer
Safety Barrier, Induction and Butane Cooker Guards.
WSM (Weber Smokey Mountain Water Smoker),
by Dan Cannon
The following are some tips I have found for getting the WSM to function well. Thought I would share them with
-- I used to use a chimney starter to start the first load. Lately I have started to just fill the ring with Oak / Hickory lump to a
heaping stack above the ring, about 1 - 2 inches above the ring. I stick a wax type starter (I got from Home Depot) on each side,
light, and in 25 minutes my lump is ready to go.
For the temperature control I like (maintaining 235 - 245) I
usually leave all three vents on the bottom wide open for the first 2
hours. Then shut one if necessary. I always leave the top vent
wide open. I rarely have to mess with the bottom vents any further,
but have in some cases.
-- For a second load, on a real long burn as in a brisket, I will then use
the chimney. Prior to pouring it in I shake the base, of course I pulled the top
section off off, and get the ashes to drop below the grate. Then I dump the stack in and any more if necessary.
I wear my heat-proof rubber gloves while lifting the top section.
-- I then put the water bowl in and fill it with water (hot if convenient) till it goes through that little hole on the rim and
-- Then I take the side door off and put a small chunk of hardwood
(oak) on the stack of lump, usually a larger piece of oak and a hickory chunk.
Smoke penetrates best between 40 and 140 degrees.
-- I find the wood will run unattended for 7 - 8 hours consistently. I can then go to sleep.
The water will last 7 hours. Water might go longer but it is risky.
-- If you want the unit to go slightly higher then just offset the lid ever so slightly so it is not a tight seal, maybe 1/4 inch opening.
It will raise 10 degrees in 5 - 10 minutes. I often forget and find it at way too high.
-- If you want the unit to slightly lower, then just lift the lid, swish it back and forth a time or two, then put back. I
call this burping the unit.
-- When done I shut all vents. Then lots of pieces of lump and wood are left. I reuse it to start fires or add when needed. However,
beware, it is such small pieces you must be careful where you use it as it can smother your fire.
-- I might be weird, but I clean my grates and bowl every time I use my unit.
NOT that clean, just take the big chunks off with a metal brush and then
rinse off with the hose. Or, I just use a large plastic garbage can lid to put the grates in
and fill with water to let them soak. I don't get carried away, just get the big
-- I clean the bowl and grates with the green scouring pad type stuff. Comes off pretty easy.
Some coat the bowl with tin-foil prior to use to make it easier to
clean. I never have.
-- If you use a polder temperature probe you can use the top cover adjustable vent hole, or the side door for entry of the cable.
-- I drilled a hole on the opposite side of the top cover vent and put a
large temperature gauge in that I remove when not in use. The hole is just large enough to screw it in and out. This is not necessary.
You could just use the vent hole in top. I chose not to.
-- I actually find that I usually just have two or three vents open on the bottom
as a rule. If I go to bed it will usually be two lower vents open.
Of course you have to judge each burn independently and adjust from
-- I find I can really pick up the unit off the base and work with the hot areas
easily by using the heavy duty black rubber gloves that they sell at Home Depot.
I now think everybody knows all my secrets. Hope it helps.
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26 Nov 2012 16:06
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