WSM smoker beginner tips by a beginner

I used my smoker two times so far, once to make easter dinner and once the day before easter to test it out. Both times i cooked a beef eye round roast. They were really easy for me to learn with and i think you should start with them too.

My WSM is the 14 inch version. The first time i used it, i filled it with a total of 1.5 chimney-starters full of charcoal. I think it ran out halfway through, the temperature got too low and i had to refill it. I don't think you're really suppose to do that. So add more charcoal than you think you need. The second time, i completely filled the metal cylinder at the bottom of the smoker. This was actually probably too much, but it was a lot easier to keep the temperature even.

Keeping the temperature is the hardest part i think. If you can get good at that, the whole thing will be a lot easier. A good thermometer will help you out a lot. You definitely need one with two sensors: one to measure the meat and one to measure the air inside the smoker. Mine is a remote control sort of thing with two parts. You leave one at the grill, and it will transmit the temperatures to the other device so you can read them. It's not essential but it helps out a lot.

The first time, i didn't soak my wood chips. The second time, i did. They both tasted great, but i noticed a lot more smoke the second time, and for longer. If that matters to you than soak your chips.

I want to keep cooking with it, but for now these are just my first impressions.