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  1. dumasbro2

    How Many BUTTS have you stuffed into the 22 for a single smoke?

    I've done 6 with no problem. 3 on each rack. I think if you stand them on end you could do all 8 depending on size. Time remains about the same, you will use more fuel though.
  2. dumasbro2

    1st Smoke on the 22.5 WSM

    Seems a bit short on cook time as was mentioned. Most of the time I have top vent 100% open and one of the bottom vents 25% open and the remaining ones closed. It will be erratic your first couple of burns. The dome temp is ok, it will run 25 degrees hotter than the temp on the grate, this is...
  3. dumasbro2

    The function or funtions of the water pan in the "WSM".

    Bottom line: Use what works for you and makes you happy.
  4. dumasbro2

    Soaking wood is a NO NO

    Chunks no, chips for the kettle, yes. Do what works for you.
  5. dumasbro2

    The function or funtions of the water pan in the "WSM".

    Nice explanation, I use water most of the time. Now I have to get butts ready for tonight.
  6. dumasbro2

    Xmas brisket tomorrow on 18.5" wsm - how much coals to use?

    ahhh...350..makes sense, I stay around 225-230. On a side note, I don't think I've ever had all the bottom vents open for a normal smoke, but I'm much cooler in temp as well.
  7. dumasbro2

    Xmas brisket tomorrow on 18.5" wsm - how much coals to use?

    Give it time to get seasoned. I can get 10 - 12 hours out of my 22 1/2 with a full load in 15 - 20 degree temps (wind makes a bigger difference than temp) easily. I could probably do better with a blanket but I never have used a wind break. Eight hours seems pretty quick for a brisket, it...
  8. dumasbro2

    Hurry, Maverick 732 $29.99

    73
  9. dumasbro2

    Hurry, Maverick 732 $29.99

    my bad it is the 72.:-(
  10. dumasbro2

    Hurry, Maverick 732 $29.99

    click on lightning deals and find it there.
  11. dumasbro2

    Hurry, Maverick 732 $29.99

    Amazon lightning deal.
  12. dumasbro2

    Biggest Brisket for me yet, Burnt End Question

    I don't do much with the rub, a basic salt and pepper and something else I can't remember. You may want to wait to trim the fat off until after the cook and see if the helps. I don't use a pan other than to catch the juices on the lower rack. Foil while resting. This works for me, your mileage...
  13. dumasbro2

    Biggest Brisket for me yet, Burnt End Question

    I usually take the temperature in the flat, take everything off at 190-195. Foil and rest for an hour or so, separate the point, cube it, add sauce in a foil pan and back in the smoker for 2 to 3 hours. Re-foil the flat Works well for me.
  14. dumasbro2

    How I start and use my WSM....

    The quick answer is no. I'm not familiar with the 14 1/2 but I would load up the ring (if that's how it is set up) leaving a little room for lit coals. Start a small amount in a chimney and close it up.
  15. dumasbro2

    How I start and use my WSM....

    Only problem I seen was fitting full size racks of ribs which is why I went with the 22.5. I would be nice to have both.:-)
  16. dumasbro2

    Finally got my a WSM 22.5!

    The only other mod I did was to add a piece of expanded metal and handles to the rack for the coals. If you don't use lump charcoal it may not be needed. There are other pictures on this forum as well. This essentially makes the grate, ring, expanded metal one piece. I just shake it out, dump...
  17. Finally got my a WSM 22.5!

    Finally got my a WSM 22.5!

  18. 0623131323.jpg

    0623131323.jpg

    • dumasbro2
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  19. dumasbro2

    Boneless Pork Butts

    I was in a local store and seen pork shoulders on sale. I asked if these were butt sections and they thought they were. I said there isn't any bones that I can feel. They said that's what they were told. I've never done boneless butts. Do they turn out as well as the bone in?
  20. dumasbro2

    Using wood as heat source

    I have never done this so I may be talking out of school but if you are using seasoned wood I wouldn't think you would need to do that.
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