Got my new WSM 22.5"

Discussion in 'Charcoal Smokers' started by twobeanbbq, Aug 12, 2013.

  1. Everything was packaged well. One of the vents on the bottom is a little stiff, but no big deal. Everything else fit great.
    I then used a charcoal grate for an 18.5" weber kettle grill to stop smaller pieces of lit charcoal from falling through the grates. Works pretty well, though it could be a little bigger.
    Ready for the first smoke! I plan to use stubb's charcoal briquettes. I think they smell better especially during lighting than the KB.
     
  2. webowabo

    webowabo Master of the Pit SMF Premier Member

    Woo hoo :yahoo:.... new toys! Get to smoking amd keep them pictures coming. :)
     
    Last edited: Aug 12, 2013
  3. smokenado

    smokenado Smoke Blower

    Don't have one but my neighbor does and he loves it. I was surprised by how heavy the lid was compared to the Weber kettle.
     
  4. Oh yea they put two handles on the lid. I had to order it online cause no where around here sells them. I was pretty shocked to see how large it actually is. Pleasantly shocked I might add :)
     
  5. Congrats, TwoBean! Did you try it out yet? You need to post your first Q-view with it!

    I do agree that the 18" grate could have been a little bigger, but it works. Per our conversation in your earlier post, did you do any other mods? The drilled holes work great for the temp probes.

    I'm doing my spare ribs again today. I'm going to start a new thread...I'll put a link here if you're interested.
     
  6. Absolutely post a link! I've only used it once, and I was very happy with the results. I'll be posting some Q view very soon. I made one other mod to it I bought the screws from BBQ Gurus and they replace two of your grate holding screws. You're supposed to be able to fit your thermometer through them, but mine won't fit at the back end :( I need to find some kind of slim probe. I'm too afraid to drill into my brand new baby just yet, but I will eventually if I can't find a slim probe.

    I'm doing two 8.5lb butts Sunday afternoon, I'll definitely have some Q view of that as well. Stocked up on my stubb's charcoals and going to run peach and pecan wood. Trying to make the perfect BBQ sauce, though that has proven very difficult. Every sauce I've ever made following recipes as well as tweaking has come out with a huge vinegar bite. I've tried a few different styles of sauce to avoid it too yet to no avail.
     
  7. Welcome to the addiction. If your like me, you'll grin when you figure out how easy it is to make great BBQ with it. ...no ATC required.
     
  8. I hope so! I bought it specifically for easy temp control. Was shocked by the BGE, but didn't want to spend that much. I also wanted more surface area, I can't wait to see how long a full load of charcoal runs and how many adjustments I'll need to make.
     
  9. TwoBean:

    I thought that I posted this link yesterday. Don't know what happened, but here it is...

    http://www.smokingmeatforums.com/t/147176/last-smoke-in-my-first-house#post_1041959

    One thing I've learned: if the temps start dropping and there are still plenty of coals left, open the door and stir the coals around a little to knock off the loose ash. I remember the first time doing this: I was afraid that I'd get ash all over the food, but that didn't happen at all.

    Remember to always keep the lid vent fully open. Only use the bottom vents to control the temp. I may eventually get a BBQ Guru fan system...I still haven't tried an over-nighter.

    Don't forget to post the pics!
     
  10. I use the top vent -- I just ensure it is open more than the bottom so I still have a chimney effect.  You can get rock solid temp control this way.
     
  11. Bama BBQ: I'll have to give that a try. I was just going by what I read (and I read it in several places), but it's always good to experiment!
     
  12. I know everyone says not to touch the top vent but without water in the pan, I have my lower vents barely open and the top vent about 50 to 75% open and lock in temps for hours and it uses very little fuel.  Just ensure the top vent is open more than the bottom vents to ensure you're still drawing fresh air in the bottom vents (aka chimney effect).
     
    Last edited: Aug 17, 2013
  13. Hmmm...so you don't use sand, either? Just an empty water bowl? Just wondering.....
     
  14. I'm running two 8.5lb bbs tomorrow. Should I not put water in the pan? What should I do with the pan?
     
  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yeah, send Q-view. [​IMG]
     
  16. Personally, I use water. As I said, I put pans on the lower grate, so I don't foil the bowl. If you foil the bowl and use water, they say not to foil it over the top of the bowl, or the water can wick out.

    Two 8.5# butts? That's going to take a while! Keep them apart from each other...that helps, but it still could take 12 to 16 hours.

    You can use the Texas Crutch and foil them when they hit the stall to speed things up, but I like mine better unfoiled throughout the entire smoke. Just my personal preference: I like the crunchy bark, and it's still juicy!

    Here's some discussion about foiliing vs. not foiling pork butts:

    http://www.smokingmeatforums.com/t/98969/pulled-pork-best-time-to-foil-and-more-importantly-why

    If you get done early, you can wrap them in foil and blankets and put them in an ice chest (no ice!). Look at post #9 from the link above...it's explained there.

    If you're running behind, you can finish them up in the oven. Some may call this cheating, but the flavor is still good. (I've only done this once, when I grossly underestimated the cooking time.)

    Good luck!
     
  17. Oh, yeah: I add warm water. I saved a few apple juice jugs just for this purpose. The water acts as a temperature regulator: it keeps the temps from rising too quickly (the water absorbs a lot of the extra energy), and also, from falling too quickly (it gives off heat if the coals cool down). Starting with warm water saves a bit of time up front.

    Still didn't hear from OldSchool BBQ: Do you leave the bowl empty? Do you use sand, or something else?
     
  18. No. I use a clay saucer. It works great:

     
    Last edited: Aug 17, 2013
  19. Thanks, Bama BBQ! Now that you mention it, I've heard of that before...maybe from you.
     
  20. LOL  Maybe.  I just get a better bark, better fuel economy, less flaking inside the cooker, etc without water.  I don't see a down side. ...but if others want to use water that's cool, too.  Many ways to get to the same place.
     

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