- 2,352 Posts. Joined 9/2011
- Location: Rocket City (Huntsville) AL
- Points: 67
- Select All Posts By This User
- productWeber 721001 Smokey Mountain Cooker 18.5-Inch Smokertagged by Bama BBQ, 10/13/13
- productWeber 731001 Smokey Mountain Cooker 22.5-Inch Smokertagged by Bama BBQ, 10/13/13
Related Forum Threads
- Overnight 1st brisket smoke with pics! Last post on 2/5/15 at 1:22pm in Beef
- The function or funtions of the water pan in the "WSM". Last post on 10/21/15 at 8:16am in WSM Owners (Weber Smokey Mountain)
- UPDATE - Weber (the company...) rocks!!! RE: New WSM bent, need advice on if this is normal and... Last post on 2/26/15 at 8:25am in Charcoal Smokers
- New WSM Owner, Just Joined the Forum Last post on 12/17/14 at 6:34am in Roll Call
- WHICH SMOKER TO PURCHASE FOR FATHER IN LAW Last post on 12/3/14 at 4:14pm in Wood Smokers
Have owned this smoker for 2 weeks now. Smoked on it 5 times and every time everything on it turned out great. I have had experience smoking on some like it. So no learning curve at all for it....
This is actually a review for Traegers customer service. I don't own a Traeger, but I borrowed and damaged one. I have a Yoder 640. I had loaded 70lbs of pork into it, and went to bed. In the...
This is a good smoker for the beginner who does not want to get to involved with staying up all night monitoring temp/coals. Just fill the hopper and set the temp, when it is warmed up toss in your...
Overall I am very pleased with my Smoke Hollow smoker. IT is a great unit for me, I bought at Sams for less than 400 after taxes. The entire unit itself comes in at over 76 inches in total length...
I've only had the Masterbuilt dual-fuel propane for a month now but have used it 10 times for everything from salmon to pulled pork. I had been thinking about getting a real smoker for a while now...
weber smokey mountain smoker - Page 2
Gear mentioned in this thread:
Question to everyone else......I cooked a 8.5 lb and it took longer than I would have liked. Would getting it cut into two pieces speed up the cooking time?
Happy to hear all came out well - a testament since you have no leftovers!!!
Really sounds like your temps are running higher with the shortened cooking times.
Not a prob my friend. I enjoyed standing with you on this one. We look forward to many more of your cooks!
My briskets usually "hold" for about 1.5 hours at 165° before it starts climbing to 180-185 within the next hour. Then it'll plateau for a bit before hitting 192. I use a WSM 22.5. I've got 2 wireless internal temp monitors when I have 2 briskets on each grill level (4 briskets total). I buy the 9-10 lb. briskets untrimmed. I do score the fat side with a knife in several places and stick a garlic clove into each right against the meat. I also stop feeding wood to the firebox (charcoal bed) after about the 5th hour. I've been told the meat will absorb all the smoke it will absorb after 5 hours.
Do any of you put water in the water pan or do you leave it in only to collect drippings? I normally do a 1/2 and 1/2 of water and cheap apple juice.
Keep in mind that the temps on the racks are different than the temps on the lid therm. The lid therm could be accurate, and still not be giving you your true chamber temps. If you have a calibrated probe therm do the following:
Cut a potato in half and push the probe therm all the way through it so that at leas 1/3 of the point is sticking out the end.
Get your smoker running at 250° according to the lid therm.
Place the probe on the upper rack and let the smoker stabalize at 250° again - wait untill the probe therm stops going up, make a note of the probe therm temp.
Repeat process with the lower rack.
What you will probably find out is that the temps on each rack are slightly different, and that they both vary from the lid. So once you know what the variation is you can then use the lid therm as a rule of thumb guide, mentally adjusting for each rack.
Also keep in mind the WSM cooks hotter for the first 8-10 smokes, once you have a nice layer of seasoning built up it will seal all the joints and openings better and not run quite as hot.
All in all you can't go wrong with a WSM, I have had my 22.5" for several years, I use it year round in all kinds of weather and couldn't be happier!
My 22 1/2 dome temperature gauge runs about 15 degrees cooler than the grate temperature. My butts do run close to 1 1/2 per pound at 225 (+/- 10) grate temp. Don't be too stuck on the pound and a half per hour, trust the meat temp and you'll be fine. The last ones I did stalled out at 160 for several hours, then creeped up very slowly. I ran out of charcoal (normally would have been enough) so after about 15 hours I just finished the last 10 degrees in the oven. Was some of the best butt I've done.
- weber smokey mountain smoker
Gear mentioned in this thread:
- › Meat, Cats, and Guns oh my. 20 minutes ago
- › My first belly bacon 30 minutes ago
- › Hickory Smoked Cheddar Kielbasa with pictures 30 minutes ago
- › CSR's On The Kettle !! 34 minutes ago
- › Meet deadline or dead meat 46 minutes ago
- › Grinder Help Please 55 minutes ago
- › Brisket time! 1 hour, 14 minutes ago
- › cherry 1 hour, 14 minutes ago
- › Tri-Tip 1 hour, 16 minutes ago
- › Smoked a couple birds. 1 hour, 21 minutes ago
- › Smokin-it model 3 by smokin-pete
- › Traeger Texas Pellet Grill by montanashawn
- › Camp Chef Camp Chef Pellet Grill & Smoker Deluxe by CHRISTOPH
- › Outdoor Leisure Products (OLP) Smoke Hollow 47180T 4-in-1 by PhillipLeondria
- › Masterbuilt Dual-fuel Pro by StillAqua
- › Smoke Hollow 44241G2 44-Inch Vertical LP Gas Smoker by kentluman
- › Weber 731001 Smokey Mountain Cooker 22.5-Inch Smoker by jjcreole
- › A-MAZE-N-SMOKER by tjdcorona
- › Weber 711001 Smokey Mountain Cooker Smoker, 14.5-Inch by Cornman
- › Weston Pro Series #22 Food Grinder 1HP by TripleQ