Introduction
The aroma of slowly smoked meat. The gentle sizzle of fat rendering over smoldering wood. The anticipation building as you wait for that perfect, juicy bite. For those who appreciate the art of barbecue, these are more than just sensory experiences; they’re the hallmarks of a culinary tradition. And at the heart of this tradition lies the smoker, a device that transforms humble cuts of meat into something truly extraordinary. The Weber Smokey Mountain (WSM) is one such device. Often referred to as a “coyote” by enthusiasts, this smoker is beloved for its versatility and ability to deliver consistently delicious results. This guide delves into the world of the 17 WSM for coyotes, providing you with the knowledge and techniques to smoke mouthwatering meals that will delight your taste buds and impress your friends and family.
This article aims to equip you with the understanding and practical skills needed to master the 17 WSM. We’ll explore the smoker’s design, its advantages, the crucial steps for setup and temperature control, and offer a variety of smoking tips and recipes, catering to both beginners and seasoned grill masters. Prepare to unlock the secrets of low-and-slow cooking and elevate your barbecue game!
Understanding Your Weber Smokey Mountain
The 17 WSM, a testament to simple yet effective design, is a drum-style smoker built for indirect cooking. Its construction promotes even heat distribution and allows for consistent temperatures over extended periods, which is essential for achieving that tender, smoky flavor we crave.
The primary components of the WSM include a bottom section where the charcoal burns, a center section that houses the cooking grates, a water pan for adding moisture, and a lid. The bottom section features air vents to regulate airflow and, therefore, temperature. The center section has at least one cooking grate, and the 17 WSM often comes with two, allowing for a significant amount of cooking surface. The water pan, positioned between the heat source and the food, plays a crucial role in regulating the humidity and preventing the meat from drying out. It also helps to deflect direct heat, contributing to the indirect cooking process. The lid, with its built-in thermometer, completes the setup, trapping the heat and smoke and allowing you to monitor the cooking environment.
The beauty of the 17 WSM lies in its indirect cooking method. The charcoal, the source of heat, is placed at the bottom, and the food sits above it, separated by the water pan. This arrangement ensures that the meat is not directly exposed to the intense heat of the flames, resulting in slow, even cooking. The water pan also contributes to the process, adding moisture and regulating the temperature. This gentle, indirect heat, combined with the subtle infusion of smoke, is what gives smoked meats their distinctive flavor and tenderness.
The 17 WSM boasts several advantages that make it a favorite among barbecue enthusiasts. Its versatility allows you to smoke a wide range of foods, from ribs and pork shoulders to chicken and even vegetables. The smoker is relatively easy to use, even for beginners, compared to some other types of smokers. You can easily learn how to manage the fire and maintain consistent temperatures. Furthermore, the 17 WSM is generally affordable and readily available, making it accessible to a wide range of people. Finally, its ability to hold temperature consistently throughout the cook is another significant advantage.
Before you embark on your smoking journey, there are some essential considerations. First and foremost, safety is paramount. Always operate your 17 WSM in a well-ventilated area, away from flammable materials. Use heat-resistant gloves when handling hot components, such as the cooking grates or the charcoal. Be careful when lighting charcoal, and never use flammable liquids indoors. Choose a stable, level surface for your smoker, away from strong winds. Consider the weather conditions, and be prepared to adapt your cooking strategy to account for wind, rain, or extreme temperatures.
Getting Started with Your Smoker
Before you fire up your 17 WSM, a little preparation goes a long way. If your smoker is new, or if you haven’t used it in a while, a thorough cleaning is recommended. Remove the grates and other components and wash them with warm, soapy water. Rinse everything thoroughly and allow it to dry completely.
Seasoning the cooking grates is another optional, but beneficial, step. This involves coating the grates with a thin layer of cooking oil and then heating them in the smoker. The oil polymerizes, creating a non-stick surface that will help prevent food from sticking and make cleanup easier.
Fueling your 17 WSM is a critical step in achieving successful results. The choice of charcoal can significantly influence the flavor and cooking characteristics of your smoked food. You can use briquettes, lump charcoal, or a combination of both. Briquettes are uniform in size and burn relatively evenly, making them a reliable choice for consistent temperature control. Lump charcoal, on the other hand, burns hotter and faster, and it imparts a more complex, wood-fired flavor. You can also incorporate wood chunks or chips into your charcoal fire to add smoky notes.
There are different methods for arranging the charcoal to control the cooking duration and the heat level. The Minion method, named after the renowned barbecue expert Harry Soo, is ideal for long cooks. You’ll start with a full chimney of hot charcoal (or a similar amount). Then, you’ll pour the hot charcoal over unlit charcoal in the bottom section of the smoker, allowing the fire to spread slowly. This approach ensures a consistent burn for hours. The ring of charcoal method is another option where you arrange unlit charcoal briquettes around the perimeter of the smoker’s charcoal grate. You then light a small portion of charcoal, and as it burns, it slowly ignites the rest of the ring.
Lighting the charcoal is the next step. Using a chimney starter is a safe and effective way to light your charcoal. Fill the chimney with charcoal, place a few crumpled pieces of newspaper underneath, and light the newspaper. The chimney will generate a strong draft that quickly and evenly lights the charcoal. Lighter fluid can also be used, but exercise extreme caution, and always follow the manufacturer’s instructions. Be mindful of the taste it can impart if you use too much.
Maintaining the correct temperature is key to achieving the perfect smoke. The 17 WSM has vents at the bottom and the top. The bottom vents control the airflow entering the smoker, which affects the burn rate of the charcoal and, consequently, the temperature. The top vent allows smoke and heat to escape. By adjusting these vents, you can fine-tune the temperature.
To bring the smoker up to temperature, start with all the bottom vents fully open. Once the charcoal is lit, gradually close the bottom vents until you reach your target temperature, usually between 225°F and 275°F (107°C and 135°C), depending on the food you are smoking. Monitor the temperature using the built-in thermometer on the lid, but also consider using a digital probe thermometer for more accurate readings, particularly at the meat’s core. You may need to adjust the vents frequently. The top vent should be left partially open to allow for proper airflow.
The water pan plays a vital role in maintaining the temperature and adding moisture, which helps prevent the food from drying out. Fill the water pan with hot water before you start cooking, and monitor the water level throughout the cooking process. The water will eventually evaporate, so it’s essential to replenish it to ensure consistent humidity. Experiment with using other liquids such as apple juice or beer in the water pan to add extra flavor to the food.
Smoking Food: Best Practices and Techniques
The selection of the meat is the first critical step. Different meats are perfect for smoking, each offering a unique taste and texture. Brisket, ribs, and pork shoulder are popular choices, known for their rich flavors and ability to absorb smoke. Chicken, both whole and pieces, cooks relatively quickly and offers a delicate smoky flavor. Fish, such as salmon, is another excellent option for the smoker, taking on a unique smoky profile. Vegetables also benefit from smoking.
Choosing the right meat is equally crucial. Select high-quality meat with good marbling, as this contributes to tenderness and flavor. Marbling is the intramuscular fat that melts during cooking, keeping the meat moist and flavorful.
Meat preparation includes trimming excess fat, particularly on tougher cuts, and considering whether to brine, dry rub, or marinate. Brining involves soaking the meat in a saltwater solution, which helps to tenderize it and season it from the inside out. Dry rubs are mixtures of spices and herbs that are applied to the meat’s surface. They create a flavorful crust and enhance the smoky flavor. Marinating involves soaking the meat in a flavorful liquid, which can help tenderize the meat and add moisture.
Before smoking, resting the meat is essential. Allow the meat to sit, uncovered, at room temperature for at least thirty minutes before placing it in the smoker. This allows the meat to cook more evenly.
Once the food is prepared, place it carefully on the cooking grates. Avoid overcrowding the smoker, as this can restrict airflow and lead to uneven cooking. Arrange the food in a way that allows for proper air circulation around each piece.
Maintaining consistent temperature and humidity are crucial for a successful smoke. Monitor the temperature throughout the cook, and adjust the vents as needed to maintain your target temperature. Replenish the water in the water pan regularly to ensure the meat stays moist.
Adding wood to your charcoal fire infuses the food with that signature smoky flavor. Different types of wood impart unique flavor profiles. Hickory is a strong, bold choice often used for pork and beef. Oak is a versatile wood that provides a balanced flavor. Applewood and cherry wood offer sweeter, more delicate flavors that are well-suited for poultry and pork. Experiment with different woods to find your favorites.
Always use the correct amount of wood. Adding too much wood can result in a bitter, acrid flavor, while too little may leave the meat lacking in smoky flavor. The ideal amount will vary depending on the type of wood, the size of the meat, and the desired intensity of the smoke.
Several tips and tricks can help enhance your smoking experience. Patience is crucial. Low-and-slow cooking takes time, and it’s important to resist the urge to rush the process. Consider using a spray bottle filled with water or apple juice to keep the meat moist throughout the cooking process. Resting the meat after cooking is also crucial. Allow the meat to rest, covered, for at least thirty minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Sample Recipes and Cooking Times
Here are a few sample recipes with approximate cooking times. Remember to always use a meat thermometer to ensure the food is cooked to a safe internal temperature.
Smoked BBQ Ribs
Ingredients:
* 2 racks of St. Louis-style ribs
* Dry rub (brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne pepper)
* BBQ sauce
Preparation:
1. Remove the membrane from the back of the ribs.
2. Apply a generous amount of dry rub to both sides of the ribs.
3. Smoke at 225°F (107°C) for 5-6 hours.
4. Wrap the ribs in foil with a small amount of BBQ sauce and continue smoking for 2 hours.
5. Remove the ribs from the foil and smoke for another hour to allow the sauce to set.
Smoked Pork Shoulder (Pulled Pork)
Ingredients:
* 1 pork shoulder (Boston butt), around 8-10 pounds
* Dry rub (brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne pepper)
* Apple cider vinegar
Preparation:
1. Trim excess fat from the pork shoulder.
2. Apply a generous amount of dry rub to all sides of the pork shoulder.
3. Smoke at 225°F (107°C) for 10-12 hours, or until the internal temperature reaches 203°F (95°C).
4. Wrap the pork shoulder in foil and let it rest for at least an hour before shredding.
5. Shred the pork using two forks and add apple cider vinegar to taste.
Smoked Chicken
Ingredients:
* 1 whole chicken
* Dry rub (salt, pepper, garlic powder, onion powder, paprika)
Preparation:
1. Pat the chicken dry.
2. Apply dry rub liberally, under the skin as well.
3. Smoke at 275°F (135°C) for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
Smoked Brisket
Ingredients:
* 1 whole packer brisket
* Salt and coarse black pepper
Preparation:
1. Trim the brisket to remove excess fat.
2. Generously season the brisket with salt and pepper.
3. Smoke at 225°F (107°C) for 10-14 hours, or until the internal temperature reaches 203°F (95°C).
4. Wrap in butcher paper, resting up to 4 hours.
Troubleshooting Common Issues
Temperature fluctuations are a common challenge. If the temperature in your smoker is fluctuating significantly, first, check the fuel. The fuel might be running low or the charcoal could need some stirring. Adjusting the vents is another key step. Slowly increase the bottom vent openings if the temperature drops. If the temperature is rising, decrease the bottom vent openings to allow less oxygen. Consider the wind conditions that will influence the burn and adjust.
A stall is where the meat’s internal temperature plateaus for several hours. This is caused by evaporative cooling. Wrapping the meat in foil or butcher paper will help overcome the stall. Increase the smoker temperature slightly after wrapping.
Over-smoking can ruin the taste of the food. If your food tastes overly smoky, reduce the amount of wood you are using. Consider using less wood or lighter woods. Ensure that the food is not exposed to too much smoke.
Uneven cooking can be addressed. Rotate the meat during the cook. Also, if a portion of the smoker is hot, rotate the meat to different sections. Check your thermometers. The thermometers may be inaccurate. If this happens, calibrate them to ensure accuracy.
Cleaning and Maintenance
Post-cook cleanup involves emptying the ashes from the bottom of the smoker after it has completely cooled. Scrape the grates to remove any leftover food particles. Cleaning the components is easy.
Long-term maintenance involves storing the smoker properly. Protect your smoker from the elements. Rust can develop. Regular inspections will help. Make sure to check your components to identify any problems and proactively resolve them.
Conclusion
The 17 WSM is a fantastic smoker for creating delicious, smoky meals. It combines simplicity, versatility, and affordability, making it a perfect choice for both beginners and seasoned grillers. By mastering the basics of setup, temperature control, and wood selection, you can unlock a world of culinary possibilities. With a little practice and patience, you’ll soon be serving up incredible smoked dishes.
Experiment with different recipes and wood combinations to discover your favorites. Don’t be afraid to try new things and adapt the techniques to your preferences.
Now it’s time to get out there, fire up your 17 WSM, and experience the joy of low-and-slow cooking. Share your smoking experiences, recipes, and tips. Let’s create a vibrant community of barbecue lovers!
