New WSM! What`s easy for first timer?

[EmptyProd]

I just finished assembling my new WSM. I`ve been lurking here for months and considered buying a Kamado #7 but I thought it would be best to start cheap if I discover I`m better at eating Q than Q`ing it.
Can I get some suggestions for my first time?
Sealing the door: The door on the side doesn`t look like it seals well. Do I need to seal it with silicone, or only if I don`t get good results with it?
Charcoal: I have oak, mesquite, and mixed hardwood charcoal, all lump. Which is best for slow-cooking? Or perhaps I need wood?
Meat: The FAQ says start with a pork picnic roast instead of ribs but I`ve never even eaten that, so I`m afraid I won`t know if it`s good or bad. I guess it`s pork, so it couldn`t be all bad no matter what I do. I know that pulled pork is a favorite here, so I suppose I should try it. What`s a good cooking temp, and how hot should it be when it`s done? Do you have to mop it?
Temperature: The WSM doesn`t come with a thermometer in the lid. Will the thermometer I bought for my oven, which rests on a rack, be ruined by the smoke? I know they`re not expensive but if they ruin quickly, I don`t want to waste my money.
Thank you in advance for your advice.

[Mi_Cho]

temperature stable. Don`t worry about smoke leakage, be concerned about whether your getting hard-to-control temperature spikes. is fine. If you decide to add some wood chunks for more smoke flavor, remember that you can ruin meat by making it too smokey. Think of smoke as a spice; be gentle with the amount, adjusting the quantity as you learn what you like. the lid shut until it`s done. Lift the lid only when you are getting close to when you think your done. Basically, a general range for cooking is to plan on 90 minutes per pound for a bone-in shoulder, at 230 to 240F. But don`t get anal about it. If the temp goes up or down for a bit, you`ll still be fine. The pork is pullable when you get to 190 - 195F. The meat temp will tend to hang quite a while when it reaches about 155-160 internal. It will seem like things aren`t going to go anywhere, and you`ll start to panic. Don`t. Just wait. The FAQ covers the rest, so don`t be afraid to follow what it says. by wanting to keep the thermometer at the level of the rack. A polder-style remote thermometer would allow you to place the wired remote probe on the rack, and let you see the temp on the monitor which sits outside of the pit.

[royslist]

Since you`ve already read the FAQ, here`s where I`d suggest you look next. It is a treasure trove of information. Some of it is specific to the WSM, some of it general Q info. Nice pictures to go along with the recipes.
I started with chicken. It`s hard to ruin chicken - you can cook it a bit fast or a bit slow. It`ll still be great. Brined and spatchcocked. Moist. Yummm.
For something more in the true low-and-slow category, I`d recommend a boston butt. Very forgiving. Cook to 190-195 degrees. Let it rest in a cooler for a bit. Pulled pork. Also yummm.
Now that you`ve got your temperature control down, move on to ribs.
I haven`t done anything to seal my door any better.
Lump with some wood chunks.
I was among those lucky ones that bought digital thermometers from graveyardmall.com a while back. It`s nice to be able to read the temperature without opening the lid. Get a couple Polders (or equivalent). One for the meat, one for the cooker at grill level.
TFM3 (not The Fat Man - but I recommend his brine for that chicken)
Note: Spam-resistant e-mail address

[jackstraw12]

wood (not charcoal) to add to the charcoal for the smoke. Hickory is good, oak is good. Pretty much any hardwood will do (especially from trees that bear fruit or nuts). A couple of chunks the size of a womans fist should do. Some people soak it first, some don`t. Try it and see what works for you. first as they don`t cost much if you ruin them. They don`t take very long to cook either.
For a big chunk of pork, it should pull nicely once you get the internal temp over 190F.
These thermometers look good for the WSM - one probe goes exactly at the rack height, one goes in the meat:
Also - try making up diffferent kind sof dry rubs and marinades for your meat. Have fun.

[Surge_Dvinith]

for pulled pork is 190?F but you can wait til 210?F if ya like. Moppin is like your lump question - a matter of taste. Why not take one of the rub recipes from the FAQ and try that for your first time? take some warm water and soap to it after you do your cookin. Let it air dry a couple of days and you`re ready to use it again.

[Dan]

Congratulations and good luck with your new pit.
The process of turning wood into charcoal drives off the most of the volatiles that make one wood different from another. What`s left is nearly 100% carbon. So, there isn`t very much difference between charcoal made from one kind of wood vs another. If you want to get the specific flavor of a particular wood, use chunks or chips of that wood, probably soaked, on top of the charcoal.
The most important skill in BBQ is keeping your pit at a constant 220-250?; use this temp and an estimated time of 1 1/2 hr per lb for all BBQ (but check actual doneness). Once you can do that, you can BBQ anything and expect a pretty good result. Chicken and pork butt aren`t that sensitive - they will come out OK even if your temp hasn`t been as even as it could be. So, you may want to practice with chicken or pork butt until you are confident in your ability to work the fire.
A regular oven thermometer will not be damaged, but you won`t be able to read it without opening the lid (which should be avoided where possible). I think there`s an optional thermometer for the WSM lid, or maybe many owners drill a hole and put a thermometer in. You may want to get 2 Polder type thermometers, one to stick in the meat and one to stick though a potato and place on the grill. Polder also makes a dual temp model - one end of the probe goes in the meat and another sensor gets the oven temp.

[fatboy321]

worked (not well) for one cook, then the oven part of the probe died. Three cooks later the rest of the probe bit the dust. I finally bought a Fluke digital on ebay for about $70 and expect it to last forever. There are thermocouples for it that`ll withstand 2,000?. Jack Curry