Best WSM 18" Smoke to date, with an assist from Harry Soo

[jsaniga]

I have been challenged with heat management and charcoal life for my last few smokes. Purchased a bellows, changed up charcoal, etc. Made for long nights...still great food...but what a hassle. Everyone on here has been great help, and the last smoke I did using a bellows was just about what I'd hoped for...except for the ash generated by the Kingsford Pro I was using. I have been a fan of Harry Soo's WSM videos for quite a while & I checked out his web page. I sent him a note with my charcoal management question; he is great at answering questions on his YouTube channel. Got a random phone call from California a few days later. Dismissed it at first and then the person called me right back...and it was Harry! I was floored...never expected a phone call. He asked me a bunch of questions about what I was doing and said he had updated some of his videos and methods and to now try what he was going to tell me.

1. First he told me to lose the Kingsford Pro or eve white bag. Seems the ash kick-up issue I had has been experienced by him and many others as well. Jealous Devil briquettes is what he wanted me to use.
2. I used a small coffee can for the center of the minion method and then stacked the rest of the ring full of the Jealous Devil charcoal. I put 4oz of cherry on the grate before adding the charcoal.
3. I started up a small chimney of Kingsford regular briquettes for the center.
4. Second, he said to leave the water pan empty,
5. Third thing he told me was that he wanted me to only open one inlet vent, that opposite the top vent. My lid is hinged so that ended up being the vent below the door.
6. Fourth thing was to add the meat immediately and not wait for the temperature to come up.
7. Fifth and final was to throttle the temperature using the top exhaust vent, only, which is Harry's style to be sure,
8. He said that, unless it was 5 degrees out, I should get 8+ hours without having to think about the charcoal.

I smoked a brisket over two boneless butts. I started the butts at 6pm and then put the Brisket on at 10pm. Ambient temperature was around 50 degrees. I started with the top vent completely opened and the temperature hung around at 250 degrees. I knew the pork wouldn't mind, so I let it ride. I left the brisket start at the temperature as well.

I stayed up until about 1am, spritzing hourly. I stirred a few charcoals to knock off the ash and added about 7 or 8 briquettes as a warm and fuzzy, I checked temps every 2 hours and at 5am they temperature had climbed slowly to 270 and I closed the top vent to about 50%. That brought the temp back to 250. At 7am, I went down and wrapped the brisket in butchers paper.

Everything was ready around noon. Except for the few briquettes I added around midnight, and tapping ash off and stirring the coals the next morning, I did nothing to the charcoal. Steady temps all night. The stirring the next morning took the temps up to 290 after I opened the top vent again. The brisket was wrapped, so the extra BTUs weren't a big deal. That was 18 hours after starting. The coals lasted almost 5 more hours with all vents open after removing the meat. 8+ hours...yes, and then some.

Wow! Everything turned out great. Didn't have a super hard bark on the brisket since I wrapped it, and it dripped on the butts so parts of that bark weren't crusty at first, but holy cow the taste and tenderness of everything. The single vent worked great. I definitely use this method on my next low and slow.

[klflowers]

Once you get your WSM dialed in it is a rock. I still use KBB - I haven't had any problems with it. I love my WSM.

[jsaniga]

I may try KBB using this method (and no bellows fan) next time to see how things go w/o kicking up ash. I mean...I had ash blowing out on the outer part of the lid and I added the damper on my bellows. Yes, was on the meat as well.

[ecowper]

Sounds like you’ve got a solid method now. And how cool to get a call from Harry

[Elton's BBQ]

Thanks for sharing jsaniga !
Great shots and good looking food.
Yessire Harry Soo is a really nice guy!

[radiodome21]

That’s awesome. I enjoy his videos and his crossover videos too. I’ll keep an eye out for the jealous devil briquettes. I haven’t use Kingsford Pro in over a year. I have 2 bags of that and 2 bags of B&B left. I’m looking forward to getting g to know my WSM more this year.

[jsaniga]

radiodome21 Home Depot for the Jealous Devil

[Troutman]

I still love my 18" WSM. It is a rock steady cooker. I have mine completely pimped out with fan control, large casters, stainless access door, hinged top, rib rack, stainless grates, and hold down cylinder lock kit (if you ever had one dislodge during a cook you know what I mean!). I suggest taking a look at the Cajun Bandit website for a fairly complete line of the accessories I mentioned, turn your WSM into a cooking machine.

Although I think Harry Soo is the master of the WSM, I tend to disagree with the Kingsford Pro comment. Been using it in mine for years and have had zero issues. I do agree with his empty water pan comment, in fact I ditched the water pan altogether. It turns it into a true drum smoker, you get the advantages of dripping grease sending back flavor plus its one less thing to have to clean.

Glad you enjoy yours and here's to cooking success!!

[jsaniga]

Well, I did experience the ash problem so wasn't shocked when Harry mentioned it. I have 3 1/2 bags of the Kingsford Pro that I will work through. Perhaps we just got a couple of bad batches.

[Andrrr]

I’m sure his new found love for JD briqs has nothing to do with their teaming up on rubs

https://www.jealousdevil.com/love-rubs-sauce

[jsaniga]

Just noticed spell check change Soo to Son in the title...can't seem to edit it to correct it.

[ecowper]

Huskee Spinaker can you help change the title?

[STEbbq]

That is super cool to get a call from Harry!

Reminds me of when I first had my PBC and Noah called me back!

[Huskee]

Huskee Spinaker can you help change the title?

Done.

[jsaniga]

Sweet! Thanks for the assist!

[Smoked Transistors]

I learned a ton of black belt tricks from Harry Soo. I try to support his company when needing various rubs or sauces. Harry Soo for the win, what a nice guy!!

[Huskee]

jsaniga Smoked Transistors He's a wonderful human. In case you missed it we have an older then-live video interview with him all about the WSM https://pitmaster.amazingribs.com/fo...untain-1hr-24m

[fzxdoc]

What a great story. The fact that Harry called you a second time was totally cool. Congrats on getting your WSM tweaked to perfection. Let us hear about your future cooks on it. Did you give Harry some feedback?

Kathryn

[jsaniga]

Lost his number but his team just got back with me so I am going to text some photos and share the experience.

[fzxdoc]

Wow, how wonderful that you heard from Harry's team about a followup. What a great person.

Kathryn

[fitzoo7]

Fire management on a WSM is a lifelong issue. How I solved it for the most case.

Got a fire board with a blower - huge improvement unless the temperature goes too high. This is expensive.

Plug in all the holes on the bottom, the air it gets is only from the blower, I keep the top vent wide open.

I usually use the water pan, because keeping a low temperature can be a struggle without it.

the front door is bad, I changed that to a charcoal chute.

I also attached some clasps on it, because if it’s really windy the smoker can come apart.