Here are some of the common
mistakes made by WSM owners while operating their cookers. Hopefully this
topic will help you avoid some of these common pitfalls.
If you have a blunder
you're willing to share (or admit to), send me an email
and I'll consider adding it here. Thanks to lewjeff on
Virtual Weber Bulletin Board for suggesting this topic.
Hot Surfaces & Fuel
- Wear heat-resistant
gloves when handling the cooker, a chimney starter, and hot charcoal.
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.
For example, the middle cooking section or a Weber chimney starter can get
very hot while sitting next to a charcoal bowl full of red-hot coals.
Again, wearing heat-resistant gloves is important.
- Don't brush up
against the cooker.
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
- Wear closed-toe
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 start a grease fire by cooking with a dirty water pan.
Always start cooking 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 Stoker pit and meat 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!
- Don't spill water
and grease into the hot coals.
Make sure the water pan is properly seated on the support flanges before
placing the middle cooking section over the hot coals, then add water immediately before the pan gets
When filling the pan before or during cooking, be careful to not
overfill the pan. Do not bump the cooker or attempt to remove the water
pan during cooking.
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. Remember, fat floats on top of the 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 put your face or
hands over a hot, empty water pan while adding water.
To avoid serious burns, make sure the water pan is properly seated on
the support flanges before placing the middle cooking section
over the hot coals, then add water immediately before the pan gets hot.
- 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.
- 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."
By the way, you should always have a fire extinguisher handy while barbecuing.
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