- 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
I bought the Weber 26.75" grill mainly for the larger grilling area. I have owned Weber's 22.5" grills for over 50 years now, I'm on my 3rd one now, but now needed more grilling area, and the...
Forgive me if I write a lot of drivel, bu this is my first review of a product on this forum: I had gotten a 12" A-maze-n tube and used it to smoke cheese last year (on my old grill), and...
I purchased this smoker to again give smoking a try. I had been a avid meat/fish smoker years ago long before all of the temperature controlled available smokers & temperature monitoring equipment...
I called Lisa from www.vacuumsealersunlimited.com, A nicer more helpful person you wont find. She walked me through the options and helped me select the VP215. This thing is the bomb! I grabbed a...
Bought this at KMart on a special sale and we've had this grill for about five years now and it has held up pretty well except the underside of the grill. The grease pan/tray that leads to the...
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:
- › Bday dinner 1 minute ago
- › Ok to use galvanized in this setup? 15 minutes ago
- › My Smokehouse Build Journey 47 minutes ago
- › Smoking Classes 1 hour, 3 minutes ago
- › Brisket at the Beach 1 hour, 7 minutes ago
- › 20+ pounds of block and curd for Xmas 1 hour, 10 minutes ago
- › Homemade Slow Cooker Chili 1 hour, 13 minutes ago
- › Scottish Eggs Pickled Quail Eggs 1 hour, 15 minutes ago
- › "Silence of the Lambwhich" Inspirtation from... 1 hour, 18 minutes ago
- › Thermocouples wanted 1 hour, 20 minutes ago
- › Weber 781001 26.75-Inch One-Touch Gold Charcoal Grill by jesse624
- › Camp Chef SmokePro LUX Pellet Grill by Mohole15
- › Meco 5031 Charcoal Combo Water Smoker by W2HR
- › VacMaster VP215 Chamber Vacuum Sealer by TripleQ
- › Kenmore 4 burner split lid with sear station and side burner gas grill by Cornman
- › Char-Griller 5050 Duo Gas-and-Charcoal Grill by erikself
- › Bradley Digital 4- Rack Smoker by hoekma
- › Traeger Texas Pellet Grill by WickedPigeon
- › Char-Griller 9040 by Chicken Man 911
- › Masterbuilt 20070213 30-Inch Black Electric Digital Smoker, Front... by Wilkesctywildma