VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

[ Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, 3, 4, 5, 6, 7, 8, [9], 10 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 16:45:59 04/13/01 Fri
Author: BrianG-C
Author Host/IP: NoHost / 129.116.226.162
Subject: Re: Fuel
In reply to: Ron 's message, "Fuel" on 12:29:23 04/13/01 Fri

Congrats! you certainly won't be sorry you got a WSM. I've used one for years and have NEVER been anything but delighted with it. I hardly ever use anything but lump charcoal. My reasoning is that when I need to add addn'l fuel, I can just add more unlit lump to the pit. Some will say that you can do that with briquettes, but I don't like the idea of burning off the binders etc. while cooking. With some experimentation, you will be able to determine amount of fuel, vent settings, etc. to turn out 'excellent' results. I use the 'Jim Minion' method of setting up the fire. Fill the fire ring with the amount of unlit fuel you'll need for the length of burn time, then dump a lit starter chimney of fuel on top, and assemble everything with the meat on the racks, adjust the vents and grab a cool one. As you get more familiar with the WSM, you'll find that you can put on a brisket or two before going to bed, regulate the temp to about 225, and let the WSM cook all night long and still be at 225 the next AM.

The WSM doesn't require a 'breaking in' period. All you need to do is wash everything down to remove any mfg. oil, and you're ready to go. Check out the WSM virtual site - a lot of good info there. Have fun!
Good Cooking! Brian

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Replies:

  • Re: Fuel -- Bigj, 21:01:39 04/13/01 Fri
  • Re: Fuel -- paul, 17:39:59 08/14/01 Tue
    Forum timezone: GMT-5
    VF Version: 3.00b, ConfDB:
    Before posting please read our privacy policy.
    VoyForums(tm) is a Free Service from Voyager Info-Systems.
    Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.