gloves when handling the cooker, a chimney starter, hot charcoal, and cooking grates.
Even experienced WSM owners sometimes forget to wear heat-resistant gloves when
handling a hot Weber chimney starter, hot cooker parts, or adjusting the
bottom vents. Wear gloves at all times, just to be safe. Use tongs or
other barbecue tools to adjust vents if not wearing gloves.
Use caution when
handling parts that have been sitting near a heat source.
Folks have burned their arms, legs, and even faces by brushing up
against a hot cooker. Not only should you use caution when working with
a hot cooker, but also when engaged in recreational activities around
shoes when working with the cooker.
If you want a real "hot foot", try dropping hot charcoal briquettes onto
your toes while wearing flip flops or stepping on a hot coal while barefoot.
Don't touch hot themometer probes, rib racks or other accessories.
"When the thermometer reads 160°F, the probe is actually that temperature. Dont touch it with your bare hands, it is hot!"
- Anne M, via email
Remember that instant-read thermometers, wired thermometer probes, rib racks, foil pans, tongs, skewers, or any other accessory that has been in contact with the heat of your Weber Bullet will be very hot. As stated before, using heat-resistant gloves is a must.
Hot Grease/Meat Juices
Use caution when handling foil-wrapped meat.
"Made a jumbo smoked Boston Butt, foiled during last few hours. When removing butt from smoker, the foil got a tear in it and scalding grease leaked out onto my bare shin bones. Stung pretty bad, went to clean myself up and the skin just melted away! Went to urgent care, got some 2nd degree burn treatment, then several days of serious wound care.
Now I am WAY more careful with any wrapped meat chunk!"
- George N, via email
In addition to using heat-resistant gloves when handling foil-wrapped meat, it would be wise to wear pants to cover your legs and shoes to cover your feet. The reality, of course, is that we often barbecue in casual attire like shorts and flip-flops. So it's important to pay attention and exercise caution when handling foil-wrapped meat. Pick it up carefully using both hand; look for tears in the foil and any leaks of hot liquid; avoid dragging the wrapped meat across surfaces that might tear the foil; replace foil or add an additional layer if torn mid-cook; and place foil-wrapped meat on a rimmed baking sheet pan when moving it or carrying it any distance.
Don't dump the cooking grate into the water pan or charcoal bowl.
On rare occasions, a poor-fitting top cooking grate can shift and slip off the grill straps, causing the meat and grate to fall down into the water pan and/or charcoal bowl. Spilled pan contents may result in a super-hot burst of steam coming out of the cooker and can even cause a grease fire, potentially burning your hands, arms, and face.
Inspect the fit of the top cooking grate; if it doesn't appear to be secure, see Parts Troubleshooting for a suggestion on how to adjust the grill straps with washers.
Place meat and remove meat carefully from the top cooking grate. Don't drag meat across the grate, as this can cause the grate to shift. The grate is not a work surface—don't truss, tie, trim, cut or otherwise work on the meat while on the grate. Perform these activities in the kitchen or off the cooker on a stable work surface.
Don't start a grease fire by cooking with a dirty water pan.
Always cook with a clean water pan, especially when using an empty pan and cooking at high temperatures, as accumulated grease can cause a grease fire. A member of The Virtual Weber Bulletin Board reported that a grease fire like this occured in his WSM with flames shooting 16 feet into the air and resulting in a melted lid handle and ruined thermometer probes.
Foil the water pan
Improperly foiling the pan may cause water to wick up and over the
edge of the pan and down into the charcoal, making a real mess in the
bottom of the cooker. See Using A Water Pan
In Weber Smokers for proper foiling techniques.
Don't place the water
pan on the charcoal chamber.
I got an email from a man who couldn't get his cooker over 200°F.
After several messages back and forth I realized that he was placing
the water pan directly on top of the hot coals in the charcoal
chamber. The pan was smothering the fire!
Make sure the water pan is securely seated in the middle cooking section.
"We were at a KCBS contest and using two 22 in. WSM's. When it came time for the chicken, I dumped the pan with all the grease into the coals and started a fire. I had a glass of tea sitting next to me and I grabbed it and threw it on the fire, which of course made it worse and the fire burnt our 10x10 tent down in a second - everyone was coming over to check on us. We were all fine except my ego. Don't know what I was thinking."
- Doug Q, via email
Confirm that the water pan is properly seated on the grill straps before placing the middle cooking section
over the hot coals. If the water pan doesn't appear to be secure, see Parts Troubleshooting for a suggestion on how to adjust the grill straps with washers.
A water pan that is not properly seated can fall into the charcoal bowl, spilling water and grease into the fire. Spilled pan contents may result in a super-hot burst of steam coming out of the cooker and can even cause a grease fire, potentially burning your hands, arms, and face.
Don't put your face or
hands over a hot, empty water pan while adding water.
To avoid the possibility of burns, add water immediately before the pan gets hot. Do not
put your face directly over the pan. Stand back from the cooker and wear long
barbecue gloves to protect your arms.
Don't overfill the water pan. Don't bump or move the cooker during use.
When filling the pan before or during cooking, be careful to not
overfill the pan. Do not bump or move the cooker during use and do not attempt to remove the water
pan while cooking.
Remember, fat floats on top of water, so if
you bump or overfill the pan, the first thing to hit the fire is
In addition to the issue of personal safety, from a
cooking standpoint, spilling pan contents into the fire isn't such a good
idea, either. Your fire will be extinguished, your meat will be covered
in ashes, and your cooker will be an absolute mess inside. There's even an
acronym for this: STUPID BOYS (Spill The Unfastened Pan
Into Da Bottom Of Your Smoker).
If a grease fire starts inside the cooker, extinguish the flames by
replacing the lid and closing all the vents. If you attempt to remove
the water pan during cooking and find yourself holding a pan of flaming
grease, do not take the pan indoors and do not try to extinguish the
flames using water. Set the pan down in a safe location and
extinguish it by placing the WSM lid over the pan, or use baking soda or
a fire extinguisher put out the fire.
Don't forget to
replace the lid and close the vents after cooking.
The contents of the water pan will begin to boil and burn if you leave
the lid off after cooking. Not only does this smell really bad, but it
might cause a grease fire in the pan.
Don't dump hot coals
into the cooker without the charcoal chamber in place.
It's not much fun trying to fit the chamber over a bunch of hot, loose
coals scattered over the charcoal grate. Make this mistake once and you'll get in the habit of putting the chamber in place before
lighting your chimney starter.
Make sure the access
door is properly latched.
"I added a few chunks of smoke wood and replaced the door. I checked
the cooker 30 minutes later. The door was laying on the ground and the
cooker was running 350°F." Make sure that door is latched securely!
Don't peek at the
meat while cooking.
You don't help the cooking process by removing the lid every 15
minutes to check on the meat. The only reason to
remove the lid of the WSM while cooking is to add, remove, turn,
rotate, baste, or mop the meat.
Don't put the lid down
directly on a deck or patio.
Want to leave a big, oily circle on your beautiful wooden deck or patio? No,
of course you don't. Go to the auto supply store and buy the
largest automobile oil
drip pan you can find. Place this pan under your
WSM during use. It will catch any drips from the cooker with room
to spare for the lid when removed. The pan cleans easily with a little
soap and water. Patio saved, problem solved.
Don't put the lid down
on a dirty surface.
The oily edge of the lid will grab dirt, grass, leaves, or anything
else it comes into contact with. You don't want that stuff near your
food. Get that automobile oil
drip pan I just told you about.
Don't remove the
lid thinking it will reduce the cooker temperature.
Removing the lid lets a ton of oxygen into the cooker for combustion,
which can cause the cooker temperature to get even hotter. Be patient
and close the bottom vents for temperature control, and close the top
vent partially only as a last resort. See Temperature Control Problems: Too Hot, Too Cool for more details.
Don't forget to wipe the edge of the lid after cooking to prevent a sticking lid.
While the cooker is
still warm, use a paper towel to wipe off any grease from the edge of
the lid and from the lip on the middle cooking section where the lid
rests. This prevents the lid from becoming stuck to the middle cooking
section as the grease cools.
Here's a video that discusses how to fix and prevent sticking lids.
When using a wind
screen, make sure it is securely weighted down or staked to the
"I made a wind screen to protect my WSM from high winds during
cooking. One day I heard a loud crash outside and found that the
screen blew down and knocked over the WSM. The smoke wood and
charcoal caught fire and were igniting the wind screen. The access
door was a contorted mess. A pork butt was laying on the driveway
while another was inside the lid."
The Virtual Weber Bullet is your best source for Weber Smokey Mountain Cooker information and discussion on the Web. Popular with competition barbecue teams, the WSM is an easy-to-use water smoker that's equally at home in the backyard. See the WSM and its component parts; get recipes, usage tips, and modification ideas; check-out BBQ-related resources; and discuss the WSM with owners and enthusiasts in our online forums.
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