or Connect
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Charcoal Smokers › Just bought the WSM 22.5" from Amazon
New Posts  All Forums:Forum Nav:

Just bought the WSM 22.5" from Amazon

post #1 of 18
Thread Starter 

I purchased the WSM 22.5" from Amazon for $340, can't wait to start using it. Got a few questions, Is there a seasoning process for the WSM? Pam, crisco, veggie? If so, how long? Thanks in advance......

post #2 of 18

Here's some reading..http://www.smokingmeatforums.com/search.php?search=WSM+22.5 

 

 

 

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig

   

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!
http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451


 

 

 

 

post #3 of 18

if i remember right on mine it seasons as it cooks, the more u use it...i did do a initial burn in mine first though, just me. I do know this for sure, your gonna love it, they work great... someone will give ya a better tip on seasoning it im sure...hard to beat a WSM...btw welcome.

post #4 of 18

Spray it down with veggie oil and burn it in with wood that you would smoke with. Just don't over spray. icon14.gif I usually do this twice over two days. 

post #5 of 18

 

welcome1.gif   Glad to have you with us!

 

Since the WSM is porcelian coated it really doesn't need to be seasoned.

 

Still I would spray it with Pam & fire it up, just for a practice run.

 

You need to learn how big a fire to start with and how to control the vents.

 

Start by filling the charcoal ring with unlit coals, with wood chunks mixed in.

 

I like to make a ring of charcoal around the edge of the ring & put 6-8 lit briquettes on one end. The fire will follow the charcoal around the ring.

 

Open all the vents & when the temp gets around 200 shut 2 of the bottom vents & leave one open about 50%.

 

As the temp approaches 225 shut the 1 vent down until the temp stabalizes.

 

Here is a photo of the way I load my WSM. The can in the middle has some chips in it & they smolder along with the chunks.

 

 

minnion 2.JPG

post #6 of 18

welcome......you learn something everyday on this site!  yahoo.gif

post #7 of 18

Welcome to the forum! You will really like your WSM, I know I love mine. Like Al said, you don't need to do the traditional seasoning process, but there is a very light coating of oil or something sometimes on the inside so definately get it fired up and let it run for an hour or two just to burn that off. I basically have three differant load methods for my WSM:

  1. High heat short time for things like meatloaf, chicken wings, ect.: I dump one unlit chimney of briquets in the ring, toss in some wood chunks, then dump one full lit chimney ontop of that. If you leave the pan dry you will run at approx. 350'ish for 4-6 hrs.
  2. Lower heat "shorter" smokes for things like ribs, chickens, turkey breast, fatties, ect.: I fill the ring 1/2 full of briquets with some wood chunks nestled down in them and dump 1/4-1/3 of a lit chimney in the middle in a small pile. This will burn at lower 200°-250° temps for 8-10 hrs., depending on your lower vent settings and ambient outside temp.
  3. Low temp long burns for things like pork butt and brisket: Fill ring 1/2 way, put on some wood chunks, fill ring rest of the way, add a few more wood chunks, then dump 1/4-1/3 of a lit chimney in a small pile in the middle. This will burn 200°-250° for 18-24 hrs. depending on vent postitions and ambient outside temp.

 

The guide that comes with your WSM talks about counting out the number of briquets and what not.... glanced at it once, and then just followed the advice from the fine folks here at SMF and have never looked back!

post #8 of 18
Quote:
Originally Posted by JIRodriguez View Post

Welcome to the forum! You will really like your WSM, I know I love mine. Like Al said, you don't need to do the traditional seasoning process, but there is a very light coating of oil or something sometimes on the inside so definately get it fired up and let it run for an hour or two just to burn that off. I basically have three differant load methods for my WSM:

  1. High heat short time for things like meatloaf, chicken wings, ect.: I dump one unlit chimney of briquets in the ring, toss in some wood chunks, then dump one full lit chimney ontop of that. If you leave the pan dry you will run at approx. 350'ish for 4-6 hrs.
  2. Lower heat "shorter" smokes for things like ribs, chickens, turkey breast, fatties, ect.: I fill the ring 1/2 full of briquets with some wood chunks nestled down in them and dump 1/4-1/3 of a lit chimney in the middle in a small pile. This will burn at lower 200°-250° temps for 8-10 hrs., depending on your lower vent settings and ambient outside temp.
  3. Low temp long burns for things like pork butt and brisket: Fill ring 1/2 way, put on some wood chunks, fill ring rest of the way, add a few more wood chunks, then dump 1/4-1/3 of a lit chimney in a small pile in the middle. This will burn 200°-250° for 18-24 hrs. depending on vent postitions and ambient outside temp.

 

The guide that comes with your WSM talks about counting out the number of briquets and what not.... glanced at it once, and then just followed the advice from the fine folks here at SMF and have never looked back!



Great advice! Thank you.

 

post #9 of 18
Thread Starter 

Thank you all for the info and pics, this forum is the shiznit!

 

post #10 of 18
Thread Starter 

Arturito spanish for "R2D@"  Here is my WSM 22.5

post #11 of 18

Welcome and Congrats on the new setup. As everyone said, there is a learning curve with the WSM. Just keep using it when ever possible and use the search tab. Lot of info there.

post #12 of 18


Last time that thing will look that shiny! or that the wife will let you have it inside the house! LOL
laugh1.gif

 

Nothing like a new shiny WSM to make you happy! Unless it's a fully loaded one making some great Que!

 

 

Quote:
Originally Posted by chicharon50 View Post

Arturito spanish for "R2D@"  Here is my WSM 22.5



 

post #13 of 18

congrats on the new smoker.. You will love it..  And just remember it will run hot for the first 5 to 6 smokes.. I no mine did.. Have fun and Happy smoking

post #14 of 18

Congratulations.gifon yourth_wsmsmile0ly.gif

post #15 of 18

I just received my new 22.5" WSM last night.  I got great deal from a guy who knows a guy and jumped on it. $250.00   It came completely assembled ready to use.  

 

The down side is since it was a deal from a guy who knows a guy I had to wait for it. Now I will be going to a competition this weekend and will be using it for the first time. This runs against the way I would have liked it but it is what it is.  Hopefully everything I have read will be of some value and work out well... We shall see.

 

 

post #16 of 18
Quote:
Originally Posted by SmokinAl View Post

 

welcome1.gif   Glad to have you with us!

 

Since the WSM is porcelian coated it really doesn't need to be seasoned.

 

Still I would spray it with Pam & fire it up, just for a practice run.

 

You need to learn how big a fire to start with and how to control the vents.

 

Start by filling the charcoal ring with unlit coals, with wood chunks mixed in.

 

I like to make a ring of charcoal around the edge of the ring & put 6-8 lit briquettes on one end. The fire will follow the charcoal around the ring.

 

Open all the vents & when the temp gets around 200 shut 2 of the bottom vents & leave one open about 50%.

 

As the temp approaches 225 shut the 1 vent down until the temp stabalizes.

 

Here is a photo of the way I load my WSM. The can in the middle has some chips in it & they smolder along with the chunks.

 

 

minnion 2.JPG

Al,

 With this set up this way how long can you hold your temp where you want it? And on real long burns do you have to add charcoal or is the basket big enough to do , say, a brisket or a shoulder?? I know with my CharGriller I have to add charcoal every hour or more and i have been wondering how much other ppl burn. I would also like to here from the UDS smokers on their fuel ratios... Thanks
 

 

post #17 of 18

The way it's set up here it will burn for 6-8 hours.

 

If I'm doing an all night smoke I fill the ring to the top and make a pyramid on top of that with unlit charcoal with 8-10 wood chunks mixed in.

 

I flatten the top of the pyramid & I put 8-10 lit briquettes on the flat part. 

 

I have gone 20+ hours without adding any charcoal or wood & maintaining 225 the whole time.

 

I do have my WSM set up to run with a BBQ Guru so it may be a little more efficient as far as fuel usage goes.

 

 

3-17-11 5.JPG

post #18 of 18

OK your cool..Congrats I know you will like it...Welcome to the forum....

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Charcoal Smokers
SmokingMeatForums.com › Forums › Smoking Supplies & Equipment › Charcoal Smokers › Just bought the WSM 22.5" from Amazon