Birthday WSM18 - New to charcoal

[outta_ammo]

I've always been a gasser guy—currently a Weber Genesis SE-335—but I wanted to get into smoking. This year (my 69th) I pulled the trigger after MUCH contemplation, on the WSM. I also ordered, after similar contemplation, a Flameboss 400 for it. I've spent the last three days burning it in according to the divine revelations of Saint Harry of Soo. First, a manufacturing residue burn off, then two burns with lard smeared on the inside of the barrel and lid—in a Meathead fireside chat session with Harry, Harry said that this accelerates the process of dulling the reflectivity of the inside improving temp stability. Ok...

Well, it works. For today's lard burn I hooked up the FB400. With a moderate load of Jealous Devil, after the temp peaked—about 400—and then stabilized at 225, it has now maintained, about 225, for coming up on seven and a half hours!

Now I have to decide on what the first cook will be. It's just my wife and myself so a 22lb packer brisket isn't on the list.

[barelfly]

How about a 15lb packer?? a couple brisket meals and then brisket tacos!

congrats on the new cooker!

[Redwng]

Congrats on the new toys.....and it only gets worse the more you hang around here.

A good first cook is always a pork butt as it is very forgiving and gives you a chance to try out the new toys. As it is just my wife and I normally we just cut the butts in half so they are around 4#. Good luck on your cooks and pics are great too.

[synodog]

Ever since I bought a WSM 18” I stopped smoking on the gas smoker. In fact, I ended up adding a 22” WSM as well. Pork shoulder is the simplest and most forgiving so you could start there. Then you can move up to brisket or a chuck roast and treat it like a brisket.

[ecowper]

I love my WSM 22 … it’s a beautiful smoking machine that is upper stable at 250F, give or take a couple degrees.

First serious cook? I would say ribs is my first choice. Or a nice chuck roast … it’s darn near a brisket, but not 15 lbs :-)

[Henrik]

It’s a great cooker for sure. I would go with either a pork butt or a chuck roast. Pulled pork or pulled beef is awesome.

[ecowper]

You’re almost right ;-)

[luvthemstillers]

I love my 22" WSM. I'd suggest a pork butt or ribs for that first cook, you can't go wrong with either. The WSM is also a fun pit to mod and there are a ton of accessories out there to really make it your own unique rig.

[HawkerXP]

Congrats!

[hoovarmin]

Congrats. I would go with ribs for a first cook, but anything you choose is probably going to be terrific.

[Anton32828]

Welcome to the club! I have been using a WSM 18 for about six years. I love it! My first and only smoker, though I previously used a "smoke n sear" on my Weber kettle for ribs & tasso. As for "first serious cook," it's hard to go wrong with baby-back ribs. I mostly cook ribs & pulled pork on mine. My son talked me into cooking a brisket last year. I had never done one, & was apprehensive about the long cook time. I think I had to add charcoal just once to keep the thing going at a steady temperature. I followed Meathead's brisket instructions and my first cook came out perfect! The WSM is truly idiot-proof!

[Bad Hat BBQ]

I suggest ribs and chicken

Pretty forgiving, shorter cooks are not a bad thing to have under your belt before moving on to bigger/longer stuff

(OH Yeah....Biscuits...great wat to see if there are hot spots and they are awesome with a little honey& Butter!)

[Clawbear57]

Congrats on new toy. Ribs or chicken.

[outta_ammo]

And ribs it shall be, just a trip to Costco away.

Also added a "family" portrait.

[Bad Hat BBQ]

Good Choice AND sweeet cook area!

[Spinaker]

Welcome to the wonderful and more flavorful world of charcoal. Let us know how your first charcoal cook goes.

[Huskee]

Woo hoo! If you like the idea of brisket, but a brisket is too much food for you, might I suggest beef ribs. One of my favorite online purveyors, CreekstoneFarms.com, often has their chuck short ribs on sale, as they currently are. They're easier to prep, cook in about 8 or 9 hours typically, and taste just like brisket on a stick.

[ecowper]

This is a great suggestion and you end up with 4.5 to 5 lbs of meat instead of 10-12