or Connect

My first wsm

post #1 of 15
Thread Starter 
Three years ago I started smoking. I learned
Everything I know from this forum.
I think I have learned a lot my family loves my food. I always wanted a wsm. So last week I scored a 22 wsm for very little
I could not be happier. Except the same guy has a second one.. Hopefully I will have two this weekend. Not sure why I need 2 but I will find a use..
post #2 of 15

Lemans, you are a lucky, lucky man!

post #3 of 15

I hope you love yours as much as I love mine...

post #4 of 15
Thread Starter 
Omg it's great
post #5 of 15
Thread Starter 
I'm going to get my second wsm 22 inch this morning. Let me ask the group water or no water? And how do I get my wife to let me keep both?
As soon as I get it I will tell you the cost. I don't want to jinx it. Lol
post #6 of 15
Build a big shed and hide your smokers in there. That's how I get to keep all of my smokers 😁

The water pan debate can go on for days. I prefer a dry smoke chamber in all of my smokers and have found its easier to control temps. So I foil the pan and that's it.
post #7 of 15
Quote:
Originally Posted by Lemans View Post

I'm going to get my second wsm 22 inch this morning. Let me ask the group water or no water? And how do I get my wife to let me keep both?
As soon as I get it I will tell you the cost. I don't want to jinx it. Lol

 

Lemans, I'm a no water, empty pan guy.  Simmering water in the water pan does two things, and a third is debatable. 

1. Water is a heat sink to keep temps low.  Physics is involved.  You can also use sand and clay pots to keep temps stable but not necessarily low.  Or you could learn to use your lower vents to stabilize temps from low to hot n fast.  It doesn't take long to figure it out.

2. Water in the pan will put more smoke flavoring on your meat.  This is really the only reason I load any water in the water pan any more.  I'm going to smoke some short ribs today at a low temp for a 2-3 hours with water in the water pan, then braise them on the stove.  I just want the natural smoke flavoring in the recipe I'm making.

3.  This is the debatable point; a moist environment helps keep the meat moist.  Personally I don't believe this is the case but don't want to start a discussion about it. 

 

How to get your wife to let you keep them both?  Buy her something.   

post #8 of 15
Thread Starter 
So I have the second one in my car ..
The first one cost me $50. And so did the second!! $100 for both. How could I resist?
Now what am I going to do with two ?
post #9 of 15
Thread Starter 
So here I am with my boys on their maiden voyage.
post #10 of 15

That looks like a good hiding place to keep your wife from finding it!!!

 

 :facepalm: 

post #11 of 15
Thread Starter 
They will be gone when she gets home from her mother.
Boy are they hot!! With two vents closed and the third open like a 1/8 inch it like 270
Next time I'm trying water in the pan
post #12 of 15
Quote:
Originally Posted by Lemans View Post

They will be gone when she gets home from her mother.
Boy are they hot!! With two vents closed and the third open like a 1/8 inch it like 270
Next time I'm trying water in the pan. ​

 

How full was your chimney with hot coals?  1/4 chimney or less works for 225F. 

post #13 of 15
Thread Starter 
I/2 chiminey boy the thermometer that comes with it sucks. Like 40 degrees off..
post #14 of 15
What a great score! I tried buying a 18.5 off CL but the y never responded,so I paid full price!
post #15 of 15
One smoker dedicated to meat and one dedicated to fish......perfect! I used to run a waterpan, but not anymore. I filled mine with play sand and my results have been great.