Nice video, that turned out great people are afraid of cooking brisket and rib roasts until they realize they are probably the easiest thing you will attempt. As a 10 year WSM owner this is what I’ve learned pertaining to your video. I work with the top vent open all the way and use the bottom vents for tweaking temps. I rarely ever use all 3 vents usually only use 1. Close the bottom vent that’s inline the wind, that breeze will mess with your temps and as you’ve learned it can go all caveman in there quickly. I start every cook with 2 closed vents and the third open enough to fit a straw through and I only adjust that one. Once your bark is set OR you wrap it you can just pop it in the oven at that point and finish it there for less worry about the temps. Heat is heat and once the bark is set you’re really not getting any more benefit from the smoker. Plus I’m not sure the WSM likes going below 230, I’ve given up trying to keep it there because it seems to really like hanging around 230-250 which is workable. Also for your knives unless they are garbage just get a stone set and steel, nothing more satisfying than trimming with a knife you sharpened yourself. Just remember to trim cold and cook cold, smoke sticks better to cold meat. You’ll be pro in few more cooks.
Thanks for the great comment. I used the WSM on a windy day and definitely agree with using one vent. My WSM also likes to live around 250 so I don’t try and fight it anymore. Thanks so much!
I always leave my exhaust vent open all the way. It helps exhaust the heat out and makes it easier to maintain your temperature. Use the bottom vents only to control your Temps!
Looks great man, good job.
Nice video, that turned out great people are afraid of cooking brisket and rib roasts until they realize they are probably the easiest thing you will attempt.
As a 10 year WSM owner this is what I’ve learned pertaining to your video. I work with the top vent open all the way and use the bottom vents for tweaking temps. I rarely ever use all 3 vents usually only use 1. Close the bottom vent that’s inline the wind, that breeze will mess with your temps and as you’ve learned it can go all caveman in there quickly. I start every cook with 2 closed vents and the third open enough to fit a straw through and I only adjust that one. Once your bark is set OR you wrap it you can just pop it in the oven at that point and finish it there for less worry about the temps. Heat is heat and once the bark is set you’re really not getting any more benefit from the smoker. Plus I’m not sure the WSM likes going below 230, I’ve given up trying to keep it there because it seems to really like hanging around 230-250 which is workable.
Also for your knives unless they are garbage just get a stone set and steel, nothing more satisfying than trimming with a knife you sharpened yourself. Just remember to trim cold and cook cold, smoke sticks better to cold meat. You’ll be pro in few more cooks.
Thanks for the great comment. I used the WSM on a windy day and definitely agree with using one vent. My WSM also likes to live around 250 so I don’t try and fight it anymore. Thanks so much!
I always leave my exhaust vent open all the way. It helps exhaust the heat out and makes it easier to maintain your temperature. Use the bottom vents only to control your Temps!
Wise words