Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I suppose many principles are the same with a pile of charcoal used in different cookers, but since I have no direct experience with a WSM myself, I won't comment since I can't offer the specifics you're looking for.
But have you had a chance to peruse through our Audio/Video channels and see Harry Soo's interview w/ Meathead all about the WSM? It's a good watch and he gives great pointers. Check it out:
When I run the WSM I use the doughnut method, like many others do. Place that circular basket dead center, and unlit charcoal all around it. Add 10-12 lit briquettes in the middle, and assemble the grill.
Let it come up to temp, but keep an eye on it. I usually dial down the 3 bottom vents to 1/3 when it goes north of 100 deg C / 200 deg F. The start fine tuning with the top vents only to hit 225-230. In my experience it’s like a kamado, you have to avoid overshooting temp initially.
Not sure you’ve tried this already, perhaps it can help. And I use briquettes only for low n slow cooks on the WSM.
I think the snake method would work best for this. I have the 18.5" model and just use a regular minion (pile of coals with 8-10 coals lit in the center). I do find that it likes to run up towards 275 deg. F. with no water in the bowl or anything acting as a heat sink. Vents are barely cracked. I have an Auber controller and blower I bought for it but since I live in a subtropical climate, I've never needed it. Mine will run hot if you don't get the vents and the right number of coals lit for the fire. I've heard that the 22" is a different animal, though. Good luck! I've always sort of pined for the 22" version but have read that the 18" is more fuel efficient.
I have the 18 and it runs around 250. I am curious about your drive for 225 though. For several years I chased 225 - I have had the wsm for at least 20 years - but now I let it run at around 250. I don't see any differences.
When I had an 18 WSM, one mod was to mount garage door handles on the main chamber using some of the screws from the grate brackets. I used the snake method and had no trouble keeping 225-230, especially if sealed well. I did not overload with coals. Just 3-4 in the snake all around. If it was a long cook for brisket or butt, I would use the door handles to lift the cooking chamber off the bottom and rebuild the snake. It was cumbersome but worked. Once you get too many coals lit in the WSM, it can get away from you.
My experience with WSM is much like Andrrr. Strange how that works. IYKYK.
What I found came from the good folks over at TVWBB. If you want to keep the temps low, use the water pan. If you want to run higher temps, leave the water pan empty.
I also modded up my 22" WSM with seals, hinges, fan, upgraded charcoal ring, ect. But the one thing that stayed constant was that low and slow meant adding water to the pan.
The WSM is still, in my opinion, one of the best values you can find for a smoker. It has its limitations, but what you get versus what you pay it's a great cooker.
Far superior to any of the Flaming Garbage Cans like the PBC or Bronco. Yeah, I said it, but I said it real quiet.
My Bronco likes to run at about 240, I just let it and don't worry about it. I've heard PBC owners say similar things about theirs liking 275 (iirc) and it being fine.
One problem I have ran into with both charcoal smokers (kettle and WSM) is dirty smoke when using the snake method.
My wife is very sensitive to this. She loves the charcoal flavor but only if it running hot and burning clean.
I run Cowboy brand so it's not like I'm using some cheap charcoal.
Since it's only the two of us, I'm not shooting for 8 to 12 hour long cooking time.
A 2 to 2 1/2 pound pork picnic roast cooks pretty quick.
Once I get it settled down the white smoke mostly goes away for me. I use kind of a modified minion method - I get the coals burning in the Arbor Fabricating coal basket and once they are ashed over pour unlit coals around them. Let it get to around 190 then start closing vents. It takes awhile to get to temp but by the time it does the heavy white smoke is about gone.
John "JR"
Minnesota/ United States of America
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Just curious, why are you dead set on 225 F? I cook everything at 275 F. For me, 225 F just takes way to long with no benefit when compared to cooking at 275 F.
250 F to 275 F seems like the sweet spot, I would let it do its thing and roll right along. There is no point in stressing yourself out to hit 225 F, when it really doesn't matter. 250-300 is perfect for all my smokers. (Kettle, Green Eggs, KBQ, Pit Barrel Cooker)
1) of course lower temps, supposed to be more smoke. Is it really? 🤷♂️
2) I like to put it on the night before, and have it run 8+ hours before I check on it again.
I run at 225 F until 165 F internal, then bump it to 250 F, and sometimes 275 F if the wife is mad that food isn’t ready yet. I do this with the FireBoard + blower, and lots of modifications.
I would argue that you get cleaner "better" smoke rolling at 275 F, because you are providing more oxygen to the fire and it is burning hotter and thus cleaner. Does "More smoke" mean white billowing smoke, (undesirable) or clear and clean smoke?
If it is a timing thing and you want to extend the cook over night, that makes perfect sense to run at 225 F. I will say at 275 F, you tend to push through the stall faster and get better bark. Something to consider.
fitzoo7 I think the charcoal provides the heat but the wood provides most of the flavor. I generally spread the wood throughout the coal bed on the side I light, or nearer the center when I use the Arbor Fabricating coal basket. That way I don't have to add more. And I have gotten 10-11 hours at ~250 on the 18" running regular KBB charcoal.
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