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Is this thing for real?!?!?!? (sorry -- more praise for my WSM)

post #1 of 11
Thread Starter 
I started the WSM at 10 PM Saturday night. Filled the ring as much as possible. Cooked a brisket, two pork butts, and after they were off, two boneless turkey breasts. Added 15 briqs. with the birds -- didn't have to! It's 5:30pm Sunday, and it's still running at 240!!!

I am so impressed...not to mention HAPPY HAPPY I bought it!

Qview coming soon....I promise!
post #2 of 11
I like my 22.5WSM, it does really good.
post #3 of 11
If ya'll don't stop with all this praise for the WSM my wife may get upset.

She may get upset when I have to go buy one that is biggrin.gif
post #4 of 11
glad you like it.

I am experimenting with high heat smokes this weekend, and am finding the WSM very versitile.
post #5 of 11
Thread Starter 
You won't be sorry Pineywoods! It's everything they say....(hey, I'm part of "they" now!)

I liked the gyro Qview Jim -- what e?lse are you smoking with high heat
post #6 of 11

al pastor on right now.

post #7 of 11
I agree John... I loaded mine full of lump last night around 2 am and it is still chugging along at 227..... Now i will say i may have gotten 1 with a problem though... I have to close my 3 lower vents completely to keep it at that temp.... Been reading the weber forums and it should go out with all the vents closed...Some of the members there have had the same issue.... Not really sure where my air leak is and it doesnt appear to be out of round..... Guess i'll just call weber and let the great customer service handle it...icon_cool.gif
post #8 of 11
Yeah... I close most all my lower vents to hold 220°, but it will hold that temp forever lol. To kill it I close down the top vent as well.

Glad your liking the WSM JAK.... it is realy a confidence builder when you realize you don't have to babysit it all day long to hold temps.
post #9 of 11
Thread Starter 
Mike -- are you using water in the pan? My first smoke I did, and had all three vents open just a bit to keep temp. This time I used a clay saucer rather than water, and had them all closed for quite a bit (several hours). The clay saucer made a difference.

Looks quite tasty Jim!

You are so right! And the food was the best tasting I have done. I realize I really could have slept more last night -- but being only my second smoke with it, I was up every hour or so just to check.
post #10 of 11
Ya got to luv it PDT_Armataz_01_34.gif
post #11 of 11
The best smoke I've done was on my new WSM on Saturday...right out of the box. No high temps and after closing all 3 vents on the bottom and the top vent, the fire was out in a couple of hours.

I think I have some leaks around the lid which I think I can fix but even after 8 hours, I had 1/4 of my charcoal left and unlit.
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