WSM 22"

[Newby Smoker]

I'm a decent griller but new to smoking. I'm considering a WSM 22". Is the lower shelf for water pans only? If you use both shelves, does the lower shelf absorb all the heat and dry out? Can you use the dome thermometer only, or should I have separate thermometers for both levels? Thanks!

 

[IH 1026]

There are 2 smoking racks in the 22" WSM.. the water pan sits below the bottom one. If you keep some water in the pan, the food normally doesn't dry out on the bottom rack as long as you keep an eye on things and you won't get wild temp swings. You don't HAVE to use the water pan if you don't want to, just make sure to keep an eye on things.

I dont trust the dome thermometer.. there is a temperature variation from the top rack to the dome which can be 10 to 15 degrees.

 

[noboundaries]

I've had the 22.5" for about 7 years and rarely use the bottom rack. I dry smoke, which means I never put water in the water pan. The water pan's main purpose is temperature control for low temps. I can do the same thing with bottom vent settings and not use up fuel heating water. I leave the pan in and use it as a heat deflector and grease collector.

The lid therm on the WSM will work for a little while, but you're gonna wanna buy a wireless multi-probe therm when you buy the WSM. Ink Bird is a good one with good probes. It outperforms my Maverick, which is notorious for having probes that go bad in my experience. Others have had better luck with their probes.

I replaced my lid therm when it filled with water after a storm and I didn't have a cover on the smoker. I bought a relatively inexpensive adjustable lid therm from River Country. I've never adjusted it and it has matched my Ink Bird when the chamber probe is below the lid therm.

WSM: great smoker, lousy therm, and practically hands off.