Brand new 18" Weber Smokey Mountain (Tips please!)

[binarypaladin]

Hey everyone! I haven't been around in a while. Had a third kid and... well... those creatures are so time consuming. (I've also apparently decided that I love living at the office, ugh.)

Over the past months I've done quite a few sous-vide-que cooks using a Flame Boss to manage the smoker. It's really my preferred method. It's so easy it feels like cheating. (Ribs are about the only thing I still roll with the traditional way. I need some legit BBQ street cred.)

The biggest issue with my primary setup—a Weber Kettle + Slow'n Sear—is both volume and when I do a mixed cook where I want to grill. So, after hounding the used-space for a while, I ended up with a never used 18" WSM for $180. (The seller got it at auction for $70 as I'd find out so, killer deal for her, lol. Good deal for me though.) I have a few questions for people who use them:

1. Aside from the guide on this site (do a couple dry runs, etc), any accessories you really like? (Except for a door replacement, I'll get to that.)

2. It's obvious like... instantly, that the stock door sucks. It's just terrible. I don't even understand that thing. The site recommends the replacement from Cajun Bandit, but anyone tried anything else they like? (Lava Lock has some insane bank vault looking thing.)

3. Any "ah ha!" tips from seasoned users? I mean the kind of thing where you found yourself going, "Gee, wish I'd known this forever ago."

4. Do hooks, a la the pit barrel cooker, make sense in a WSM and if so, any suggestions?

5. The dampeners and exhaust adjustment are kinda all over the place. On the bottom, two are SUPER tight and one is perfect. The top one is almost so loose that it's useless. How can I fix this? (Can I replace them entirely with something with nice handles?)

Keep in mind, I pretty much always use a thermostatic controller. If you have tips specific to that, awesome. While I can hold my kettle at around 225 with briquettes for hours, I've really gotta super lazy with the Flame Boss. It's just too easy, haha.

[surfdog]

If you don’t already have one...a good pit thermometer will save your sanity. I prefer ThermoWorks but there are several highly regarded one available. Even with a controller it’s nice to have.

The only "ah-ha" moment was skipping the water...a la Harry Soo.

Never tried hooks but don’t see why they couldn’t work.

I’m sure the dampers could be replaced...either OEM, or possibly aftermarket...though I can’t say for certain on the latter. But given the popularity and accessories available I’d be surprised if they weren’t out there.

[klflowers]

I am on my 2nd WSM - I love the thing. I haven't done anything to it. I always use the water pan, but since I don't really cook for crowds, I don't use the bottom grate too much. When I do, I try to rotate the food every four hours or so for long cooks. I use the original minion method for lighting the coals, and when it get up to around 275 deg or so, I load my meat for low and slow cooks. I adjust the bottom vents to about 1/3 open to get it down to 225-250 and let her run. I usually leave the top vents all the way open. Here is a good link for setting it up and using it:

https://amazingribs.com/ratings-reviews-and-buying-guides/best-tools-accessories-gadgets-wood-food-more/best-setup-and-0

As for the vents, I took a flat head screwdriver and gently pried them out from the cooker body. They work fine. I haven't had a problem with the top vent at all.

I have a Maverick ET-732 and a Thermapen for temp control.

I hope you get to know and like the WSM as much as I do.

[Spacecase]

If you have not already, you should check out virtualweberbullet.com It has lots info on the WSM. I have the 18 inch WSM and love it.

[binarypaladin]

klflowers where do you keep your exhaust at for a low'n slow cook? Cracked? Good point about rotating. During the dry run today (mind you, empty water pan) there was some noticeable difference between the temperature on the top and bottom grate. The bottom was actually quite a bit hotter which seemed opposite of what I expected. (And for all the flack the dial thermometers get, checked against my Thermoworks Smoke, it was pretty close.)

Spacecase been looking there some. Haven't done a deep dive yet.

I ordered a replacement door (the Cajun Bandit one) since not only is that door turrrible, but mine was bent when I get it so... it's not even kinda-sorta snug. Thinking about gaskets too. Oh... and wheels. The lack of wheels with how my backyard is setup is a problem.

I did a high heat dry run, holding at 325, and unlike my kettle the WSM seems to fluctuate a lot more, but I am guessing that's to be expected with more space and that ridiculous door.

I actually get the WSM specifically for larger groups or cooking at least two whole chickens. My kettle as a smoker works wonderfully for small meals (and with sous-vide-que, I can cook smaller portions). I did a small pork shoulder and chuck roast side-by-side on Friday.

Kinda fun working with a new cooker. I have my 22" kettle + Slow'n Sear dialed in, even without using the Flame Boss.

[klflowers]

I generally leave the top vents wide open and control temps with the bottom vents

[Livermoron]

I've cooked on the PBC and WSM. Not sure that hanging will work as well in the WSM. For sure, the capacity won't be there.

The WSM will be great for whole birds (using the bottom grate to catch drippings in a pan is nice).

I suspect the fluctuations you're getting have a lot to do with that banged up door you have. The gaskets would help as well...

[Troutman]

Pretty much what others have said. On mods;

1) Casters for the bottom of your legs, almost a must for moving it around conveniently.
2) Agreed, the tin can door needs to go, although expensive get the Cajun Bandit, the locking mechanism is amazing.
3) Get the hinge for your lid. I went a long time without one on mine and kick myself for not doing it sooner.
4) Gasket your lid as well. The Cajun Bandit will take care of sealing up the door opening.
5) Drill out the tabs on your vents and install a nut and bolt to open and close, very cheap and very convenient.
6) Think about investing in a good controller with a fan unit. It will virtually hold steady heat and turn that WSM into an amazing cooker, I love both of mine !!!

Lots of other ideas that don't come to mind. As for hanging meat, I've done it but don't see much advantage to it. I've also completely done away with the water pan. If I want moisture I put a small drip pan full of water on the bottom grate. Temperature control much better that way. Others may disagree but that's my experience.

Good luck !! The WSM doesn't get a whole lot of love here anymore but I swear by mine, always get good results !!

[binarypaladin]

FYI, got my door today. The locking handle is serious business. Not sure I even think it's overpriced now! Huge, huge difference.

[binarypaladin]

Livermoron Love the name, lol. I did more some looking into hanging and I think I was kinda concerned about ribs, but it looks like a rib ring would solve that problem better than anything. (So says the guy who has never done more than one full rack at a time. I am typically getting ahead of myself.) Whole birds were one of the main reasons I got this unit. I don't sous-vide them and getting two chickens into a 22" kettle while is a pain. Turkeys barely fit.

Troutman I ordered my door with the better handle. I was gonna skip it but for what... $20? I cook enough that even if that is a little overpriced to me, it's just not that big of a deal. Glad to hear a specific recommendation on it though! That makes me feel better.

The hinge is one thing I look at and think, "That would be cool..." and then... I look at the cost. Maybe I'll break down if I get to using this thing more. We'll see. I should get a second for my kettle if I go nuts.

I have a Flame Boss 300 already. It's awesome. I cannot say enough good things about it.

For #5, are you talking about basically adding little nut/bolt handles to the dampers? (I've done this on my kettle and love the results. Although using the Flame Boss... the bottom dampers are basically never going to move.)

Seems like Soo has made the idea of just ignoring the water pan pretty popular. My dry run was higher heat so I didn't use it anyway. Can you put something in the water pan to catch the drippings if you were cooking on the top and bottom together?

Any specific recommendations on casters?

I'm gonna wait for the door to arrive before I do another dry run. Might get gaskets too. Got a recommendation on some kind of generic gasket kit? (I was thinking I could get enough to also line my 22" kettle and forego anything specific for the door.)

[Troutman]

I just covered the water pan with aluminum foil when I did use it. As to castors, no recommendation, just go to Home Depot and choose some that will hold up. Weight isn't really much of a problem. I also like the idea of a handle to drag it around with.

[Nuke em]

I also put handles on the barrel then all ya gotta do is go to Home Depot and grab some. You can also make a mini shelf for a meat reader (fireboard). I also added another ring and modes for another shel. (It was the rotisserie ring. Now I can rotisserie if I want. This pic was when I first got it a couple months ago

but this pic isn’t with the handles and before I added the lid hinge. It’s also the 22 inch
also with the rotisserie add on, you can add another rack
also put another grate For the charcoal to keep the coals from falling thru faster

[Troutman]

That's about as modified as you can get

[surfdog]

There’s the Weber bullet and then there’s the Weber Nuke. That is a thing of beauty. Well done.

[ecowper]

I have a WSM 22 and my key mods are:

1. Cajun Bandit door ..... absolute must have. Works far better and looks so much better
2. Cajun Bandit charcoal ring ..... solves the air flow problem that the stock ring has
3. Unknown BBQ lid hinge

Most interesting thing I’ve learned ..... when it’s new, the temps are wild and tough to control. ONce you get some carbon build up on the barrel and gunk at the joints of the lid and barrel, that problem goes away.

Next most interesting thing ..... I can cook an amazing amount of food on this thing :-)

A fireboard plus drive cable and fan means that I can put a brisket on at 3 AM and go back to sleep without worry. I get up at 7:30 or so and the WSM has been rock steady at 230F that whole time. Downside to the fan is I burn charcoal faster. Upside is rock solid temps that I can control from anywhere.

[JOE E]

Ill just additionally suggest to get the hinge. Very well built and worth the price, especially if you were to accidentally drop the lid.

[binarypaladin]

JOE E It's funny. I keep thinking, "Man, that hinge is expensive." And yet, every darn time I do anything on it I think, "Man, a hinge would be really nice." lol That might be next.

[ecowper]

The hinge is an awesome mod. And it has a quick disconnect pin so that you can remove the lid completely, as well.

[binarypaladin]

Pretty sure that's next. Might get two and put one on kettle as well!