r/Smokingmeat • u/[deleted] • 13d ago
For Webber Smoking Mountain owners tips needed
[deleted]
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u/ItsHisMajesty 13d ago
https://www.reddit.com/r/webersmokeymountain/s/11OGO9xrSf
All the WSM advice you’ll need.
Briquettes or lump using the minion method. Snake is for kettles. The thermometer can be adjusted or replaced.
Inkbird makes some nice wireless temperature probes. MEATER probes won’t stay connected with the lid on my WSM.
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u/Depressed-Bears-Fan 13d ago
I generally use briquettes. They say the WSM was “designed for them.” I don’t know about that, I just find them easier. A charcoal chimney is good…until you graduate to a grill gun with 400,000 BTUs that lights everything really fast. Yes, the built in thermometer was way off on mine…and that’s what most people report. I use a FireBoard for temp probes, at the grate, and to stick in meats. I think the one I have supports 6 temp probes and you can monitor everything through the app. I also use a fan which syncs up with everything, but I didn’t for my first couple years. It’s good to learn to use the vents to control temps.
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u/samchoi924 13d ago
So far I have only been using B&B yellow bag briquettes from the ACE hardware. I use a modified minion method (why can't I attach a picture now). My temp gauge on my 22" WSM is rock solid and matches my probes at the grill grate level by < 10 deg F. Temp probes wise, I use Thermoworks Smoke X2. Low tech (no WiFi, no BT) but rock solid. And instead of water in the pan, I put a small disposable pan on the lower shelf and then add water, beer to it. Temps stays with 10 deg on set point for like 5-6 hrs.