All right boys and girls, I finally caved in a bought a WSM. Tried it out Saturday on some chicken (first step in the Low & Slow process), with excellent results! No pics yet, as it was gobbled up ASAP!
I ordered the "Low and Slow" cookbook by Gary Wivott, awaiting its arrival.
Any other WSM users on here? Share secrets, ideas, recipes?

James
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I don't own one any more, but I have had two and loved them. When I first started competing in the Florida BBQ Association that is what I used. For the price it is really hard to beat them. TWVB website is all you will ever need!!!

http://www.virtualweberbullet.com

Congrats and have fun practicing.
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I own one and did a couple of pork shoulders this weekend as detailed here, http://www.cigarasylum.com/vb/showthread.php?t=14915.

I have only made a couple of modifications on mine as they are ready to go out of the box.

Enjoy it!!
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With yardbirds, you don't have to go as slow and low as rib, butt, or brisket.
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I bug Brent when I need WSM help. :-)
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:-) :-) :-)

I have had great success with the "minion method" while cooking with my WSM, look into that if you haven't yet.
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Minion works great! I use a modified Minion method to do my low and slow smoke on a 18" Weber kettle grill. Just saving up to one day get myself a WSM and start having some real fun!
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I started out on a kettle myself. You can put out some nice BBQ with it.
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Just received the book. Pretty good recipes.

Now, I want to toss the gas grill and go totally charcoal (natural lump of course!)
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I've used both lump and briquettes and have gotten similar results. I use Kingsford 90% of the time and have no complaints.
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What are you guys using for thermometers? I want to find something I can clip onto the grill or something outside, otherwise the reading station always falls on the ground, lol.
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I would suggest not using all lump for at least a while. It can make learning to control your temps much more difficult.

I would use Rancher, Stubbs, or Kingsford Competition briquets. Original Kingsford has too many additives IMO. I don't care for the smell when it is burning nor the flavor that it imparts. The other three are all natural and are basically ground lump held together with a plant starch. You will find they have MUCH less ash.

BTW... a great way to do the Minion method on a WSM is to get a small metal coffee can. Cut out the top and bottom. Put it in the center of your fire ring. Fill the ring outside of the can with briqs. Start about a half a chimney of briqs. Once they are ashed over dump them in the coffee can. Use REALLY long tongs to pull the coffee can up and out (I actually use welder's gloves).

Another thing I am an absolute believer in is running the WSM dry. I filled the water pan with egg rock (some use sand). Over that I put a clay flower pot base (from WalMart) that I covered with HD foil. You will use much less fuel this way, and while the temps are minimally more difficult to keep down, the rock does basically the same job.
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For a long time I used the NuTemp (701 I think).

You can get grommets that replace two of your bolts that hold the cooking racks. Then you can insert the temp probes through the grommets. I put the base units on one of those folding TV trays right next the to the cooker. The advantage is that you are measuring actual cooking grate temp and not dome temp.
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I've been using this Maverick wireless thermometer for the past 7-8 months, the best $40 I have spent in a long time.

http://www.amazon.com/Maverick-Remot...1472506&sr=8-1

It has 2 probes, so I hang one inside the holes at the top to read the temp inside the WSM and the other goes in whatever meat I am cooking. Before I would be up every 10-15 minutes going outside checking the temperature, but now I can set a high/low temp so it will beep if the temp drops too much or goes too high. The readings are very accurate (did the ice water test) and I have had no problem at all with the wireless signal "dropping".
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The Mavericks are another very good choice. They are what my partner on my comp team has used for a long time.
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The first batch I used Stubbs. Nice. None of the nastiness associated.
I broke down and sprung for the chimney. Easiest fire I've ever made.

Any tips on seafood? Clams, oysters, shrimp, fish (besides the usual Salmon), etc?

Great tips! Keep'em coming...
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I've done hundreds of pounds of fish... mostly mullet and kingfish. You want an oily fish and a mild wood. I use apple, alder, or a little pecan.

Oysters we roast on big open pits. I have never done them on anything else. Nor have I done any other seafood.
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I used the Maverick Redi-Check. It has one probe for the meat, one for the grill. I've many reviews that were not kind, but I for one have never had a problem with it.

I started using the Kingsford Competition this weekend as Costco is carrying it now. The biggest difference I noticed was that it lights so fast compared to the regular.
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Ahhh, nothing like a little Mullet. Smoked is outta this world! :-)
I remember eating off the bones, fried to a golden perfection back in Pensacola. Also, the Mullet Toss at the Flora Bama in Orange Beach is a sight to see!
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WSM user here too best thing other than cigars I bought in a long time. I use the BBQ GURU with it makes things almost too easy. Also use the maverick remote. I like the kingsford comp seems to burn longer. Anyone know a good online source for wood?
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