View Single Post
Old 01-05-2013, 05:25 PM   #12
is one Smokin' Farker
Join Date: 09-18-12
Location: Lugoff, SC

I just got the 22.5 WSM about three months ago. The first thing I would tell you is to disregard the temp gauge on the smoker and get a reliable thermometer. My smoker's gauge reads 30-40 degrees high depending on the temp I'm cooking at. I'm still learning but I find that the water pan does make a huge difference. The minion method has worked well for me and I am able to maintain 250 degrees consistently after a few cooks. Cooked a prime rib last week ( my first one ) and it was AWESOME! Plenty of good info from these guys on here.
Attached Images
File Type: jpg primerib 031.jpg (82.0 KB, 172 views)
File Type: jpg primerib 038.jpg (65.9 KB, 173 views)
kds9547 is offline   Reply With Quote