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looking at buying a wsm 22
You should have no problem smoking enough for that sized family on a WSM 22.5. Today I'm smoking two 16 lb turkeys for a party on one.- h2so4ca
- Post #5
- Forum: Charcoal Smokers
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First time Bacon
One of the trimmed ends. This was smoked for 16 hours over hickory. I fried up some of the trimmings to give it a try. It taste very good but I think for the next batch I will do a little longer in the smoke. The flavor seems to be a mix of bacon and ham. Of course it hasn't sat for any... -
First time Bacon
One of the 10 lb bellies, the other one is on the rack below. The WSM is smoking along at 66 deg's with the AMPS in the bottom full of hickory pellets. -
Competition Chicken help
Me I just do thighs in a comp. I trim them to all look the same. And I want them to shine in the box. I also do them at 325 deg to get a bite through skin. -
First time Bacon
I can do that, I have some large metal containers that seal that I can put the ice into. The test smoke I did for temp last night was right at 70 deg all the way through. So I think that will be alright. -
First time Bacon
Thank you for the information. I am going to do a test smoke tonight and fill what would normally be my water pan in the WSM with ice. I'll see if the combination of night and a large pan (it will hold 3 gallons of water) of ice will allow me to be at that temp. -
First time Bacon
I should have plenty of room to put something full of ice in there. What temp would you recommend that I keep the smoker at? -
First time Bacon
- h2so4ca
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First time Bacon
So this is my first time making bacon. I picked up two 10 lb skinless pork bellies from Restaurant Depot. They have been sitting in Pops Brine for the last week and will do one more week before I get ready to smoke them over hickory pellets for 12 to 24 hours. My plan is to do these in my... -
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- h2so4ca
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St Louis style ribs
- h2so4ca
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St Louis style ribs
Since I had the day off today I decided to do up some ribs. Three racks rubbed up and ready to put on the WSM Two on the top rack and one on the bottom. 4 hours over hickory @ 235. No Foil and as tender and juicy as can be. I like my ribs to not be fall off the bone. They should bite...
