Basic WSM?

Discussion in 'Charcoal Smokers' started by ssb, Jul 22, 2010.

  1. ssb

    ssb Newbie

    Currently have a chargriller with side fire box and thinking about getting a WSM 22.5.  Sounds like an easy to use and good overall smoker.

    This might be a basic Question but if your smoking a Boston Butt on top and ribs below how do you handle the drippings from the top rack or does it matter.  Does that make sense?

    Thanks this site is filled with great info and more importantly great people.
     
  2. shooter1

    shooter1 Smoking Fanatic

    Typically you would put the ribs on the top grate as they will be done sooner than the butt. You can't go wrong with a WSM and they are pretty darn easy to use, I love mine.
     
  3. indyadmin1974

    indyadmin1974 Smoking Fanatic

    ^what Shooter said.

    When you load the WSM put your longer cuts on the bottom.

    The only thing I would not cook above other meat is poultry.  That's gonna contaminate your other food and it'll taste bad at best and you may get sick at worst.
     
  4. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    22.5 WSM Smokers rule!!!!!!!!!!  

    I have been using one since December of 2009 and just purchased another one for more capacity.
     
  5. My dream smoker is a 22.5 WSM. Maybe in a few years i can talk the wife into it.
     
  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Come to the dark side..... come to the dark side.... lol. That is the exact same move I made, Char-griller to 22.5" WSM, you will not regret it. The WSM is almost sinfully easy to use. I load longer cooking stuff on the bottom, shorter cooking stuff on top. I know some people a squirmy about the poultry on top, but what I usually do is plan it so that the poultry is for dinner that day, and the longer cooking stuff (butt, brisket, ect.) is for the next day. So my chicken will be off of the smoker in approx. 3 hrs., then in the case of a butt it is going to run another 7-9 hrs. With my smoker running at 240-250° it's gonna kill anything that drips.

    Just think about how long stuff has to cook. If it all finishes around the same time, then definatel put the chicken on the bottom, but if there is a large time differance then it is up to your comfort level.
     
  7. Man oh man... I have been thinking about one of those for some time now... I am trying to save some spare cash and pick one up sometime between now and next summer (but saving $$$ has seem to have gotten harder and harder)... i have yet to see one bad review on them... every owner here seems to love them... I WANT ONE!!!!!!!!!!!!! lol hopefully by next summer i can be in the "In Crowd" LOL!
     
  8. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Steve, Since I am relaxing and having a beer, this is how I purchased my 2nd 22.5 WSM.

    I smoke pulled pork and spares for a small donation, in which I was able to purchase another WSM.

    I hope this helps 
     
  9. Thanks Rib King... that isnt a bad idea...
     
     
  10. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    .... and just remember, like all good salesmen do - the first taste is free, after that it's gonna cost you! [​IMG]

    Once you hook somebody on good Que, you got a "customer" for life.... as long as you don't tell them how easy it really is, heh-heh.
     
     
  11. prsken

    prsken Newbie

    How about some pics of your toys?
     
  12. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    There is a huge giant thread here some where titled "Show you smoker"..... lots, and lots, and lots of various smokers of all types to look at [​IMG]
     
  13. jimtweedle

    jimtweedle Newbie

    I hope she turns out well.
     

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