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Unread 01-05-2013, 05:25 PM   #12
kds9547
is one Smokin' Farker

 
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Join Date: 09-18-12
Location: Lugoff, SC
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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.
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