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First Smoke with WSM 22.5

post #1 of 6
Thread Starter 

So this past weekend host a cookout with friends (about 20 people), my major downfall is forgetting to take pictures of the meat before and after, but I do have one shot.


Anyway this was to break in the brand new WSM 22.5.  The WSM did about 20 pounds of pork butt (just on one grate, I was clearly impressed), and my trusty Master Forge, which I have had for 2 years, is now my power smoker for chicken.  For chicken I did about 10 lbs of chicken quarters, and for wings I did about 50 (two frozen bags from wal-mart).  


First, my thoughts on the WSM:



 - This is coming from someone who has used propane for two years, and just used charcoal once, I already like using charcoal    


 - I used the minion method for starting the smoke, and worked to perfect.

 - If you were like me and came from the Master Forge double door world, you know smoke loss was a pain, and with the WSM its

 truly night and day.

 - The only true complaint I have about this smoker is access to the water pan, and the number of times i had to fill it.  



Concerning meats:


 - Pork butts I do a traditional "Texas style", dry rub and no injection.  Put on a light coat of mustard, apply rub (paprika and pepper based), wrap leave in fridge overnight.  I am going to do an injection for the next butts I do, just to see how much of a difference there is. 

-  For my chicken quarters, I treated them like my wings, brine'd them in a sugar/salt/water solution for a day, actually placed a GrillMates rub on the quarters, and the wings, I soaked with some light olive oil, and it really gave the wings a shine.

- For woods, the pork butts got a taste of some hickory briquettes, and for the chicken, I hit them with chucks of cherry wood, and a few pieces of apple.   






Here are a few pics, just of the smokers under the canopy (was raining that day), and the chicken in the Master Forge.   


Needless to say people were extremely happy.  

post #2 of 6

Looks and sounds like a major success! Congrats!

post #3 of 6

Congrats on a great first run. You might want to explore filling the water pan with sand then foiling it so you don't have to keep filling it with water 

post #4 of 6

I usually start out with about 1 - 1.5 gallons in the water / juice pan.  It keeps the temp down in the pit around 185F and adds some moisture.  When the water pan is dry, the temp kicks up to about 225F and the cook finishes. 


I've read lots of people filling their pan with sand to help regulate the temp but I think the moisture from the juice helps - even when I inject I still use juice in the pan.  By the time the water / juice has evaporated / steamed off, the crust is starting to form and the dryer heat helps really lock the bark up.


The WSM is one of the best pits I've ever used.

post #5 of 6

I made the exact same leap with smokers as you...Master Forge double door to 22.5" WSM except I gave the Master Forge to my brother to learn on and it's serving him well.


You will not be sorry. There is simply no comparison although the Master Forge produces fine BBQ it just doesn't taste as good as the WSM Q.

post #6 of 6

Congrats on the new smoker and the successful first smoke.  Keep on keeping on.  Steve

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