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Weber Smokey Mountain 18.5

Posted: Sat May 13, 2017 9:18 pm
by Blizzard
What do y'all think of the WSM??? I've got the 18.5 be honest I don't use it as often as I should. But it's outside right now, chugging along. I'm smoking a brisket for Mother's Day for sweetie, something special for lunch.

Anyhow, the brisket has been on the grill since 6 pm. The WSM seems pretty good at holding a steady temp. The water pan is almost full, and I only lit a 1/2 chimney of charcoal (kingsford). I did fill the fire ring with charcoal and a few lumps of pecan spread around. Not exactly the minion method, but close enough for government work.

Any other tips y'all follow for the WSM? Thanks in advance....

Re: Weber Smokey Mountain 18.5

Posted: Sun May 14, 2017 6:54 am
by Blizzard
It's now almost 7am. I started the brisket last night at 6. At 11pm i had to add some more briquettes and adjust the vents. The temp still held very well.

In fact throughout the night, the WSM held really good even temps. I got up several times to check and around 4 I wrapped the brisket in foil. I only had to add more briquettes and some chunks of pecan once at 2 am.

I'm very very pleased with the WSM overall. It can't feed a lot of people, but for its size it's awesome.

Re: Weber Smokey Mountain 18.5

Posted: Mon May 15, 2017 5:41 am
by castironchris
Had one years ago and loved it! Got rid of it and wish I had it back now! :banghead: :banghead:

Re: Weber Smokey Mountain 18.5

Posted: Mon May 15, 2017 9:05 am
by Blizzard
The brisket turned out so tender, it was unbelievable. I left the brisket wrapped on the smoker and then took it off, hot held in a ice chest and at lunch time it was still to hot to touch.

The flat was perfect for slicing and the point just crumbled into some nice chop for later. Brisket tacos, just incredible.

I am overall very happy. I understand when I read about the different flavor profiles of the different methods of cooking. This was smokey, but not overly smokey. I used Pecan and not oak or hickory. Definitely not mesquite. My wife, who doesn't generally enjoy thick smoke on brisket was very happy, and that is the definitive answer right there.

Re: Weber Smokey Mountain 18.5

Posted: Mon May 15, 2017 2:58 pm
by rus_bro
I have been using mine atleast monthly for the last year and a half, including 2 bbq comps and i LOVE it. It holds very good temps, it seems on your cook you could have gone longer before adding more coals but i dont know the temps you were cooking at. I can usually run a solid 8 hours on one load of coal/wood. Once the smoker finds its temp it settles in and runs great.

The only thing i would say about your cook, once you wrap the brisket in foil, there is no need to waste the wood. Once wrapped that meat is taking in no more smoke.

Sounds like you had a good cook and CONGRATS. :)


Re: Weber Smokey Mountain 18.5

Posted: Wed May 17, 2017 9:29 am
by Blizzard
Thanks for the tips. I only added more charcoal because I was going to sleep and didn't want it going out. You're right about the WSM holding even temps. I was right around 240 the entire time. I think the temp gauge in the lid is accurate but also had a small thermometer I poke into that rubber gasket opening. Both were very similar readings.

I'm going to try it again soon. I'll post another report when I do...

Re: Weber Smokey Mountain 18.5

Posted: Fri May 19, 2017 4:14 pm
by astrohip
I've been using one for several years. I love it. Smokes great, holds an even temp. The water bowl does a good job of both collecting drippins' and keeping the temp even.

My only complaint, and it's more a comment, is the size. I can get one decent brisket, or a couple racks of ribs, but that's it. I'm planning on getting an Old Country Pecos this week, so I can handle more meat at once.

Otherwise, it's done me good!

Re: Weber Smokey Mountain 18.5

Posted: Sat May 27, 2017 7:01 pm
by eets-a-lot
Hey astrohip, Have you considered the 22 1/2" wsm? Isn't the Old Country Pecos a stick burner? I have heard that that adds much labor to a long brisket cook (monitor fuel and temp) more much than a WSM. I heard you can't go to bed while cooking a 10-12 hours brisket cook. I have no experience tho. I am updating my 18 WSM to a 22 when I get some more use out of the 18. I made the same mistake as you when I bought the 18 vs the 22. My wife has reminded me several times. :deadhorse:

Re: Weber Smokey Mountain 18.5

Posted: Sat May 27, 2017 8:52 pm
by astrohip
I did consider it, but I wanted to try a stick burner. I've always been curious about them, so I figured let's give it a try.


Re: Weber Smokey Mountain 18.5

Posted: Sun Apr 22, 2018 3:08 pm
by bkeaver
So how are the WSM in colder temps? Is it hard to keep them regulated?

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