The Weber Smokey Mountain Appreciation Thread - Page 5

NorthwestBBQ · 04-18-2011, 10:50 PM

Quote:

Originally Posted by blues_man

Plus the price was right. I love the WSM.

Truly, the best bang for the buck...

Will work for bbq · 04-18-2011, 11:04 PM

Cool thread, I'm also drinking the WSM Kool-aid, her's a pic of my twins

NorthwestBBQ · 04-19-2011, 01:48 AM

I'm loving that. Not the Raiders mind you, I'm a 49er's fan.

CostaRican · 04-19-2011, 09:21 AM

I have a barrel tucked under the house as a backup for my uds. You guys are temting me into buying a wsm. Also the wife can't complain about a 2nd garbage can on the deck while she is devouring a smoked pastrami sandwick...lol

Chef Jim · 04-19-2011, 09:27 AM

I love my 22.5, and I have a spare cylinder and door so I might have to try that double setup.

Phesant · 04-19-2011, 10:23 AM

Here's my WSM that Clark (Harbormaster) told me about, I used my chargriller for years but after getting this ..... I love it.

Will work for bbq · 04-19-2011, 11:26 AM

Quote:

Originally Posted by NorthwestBBQ

I'm loving that. Not the Raiders mind you, I'm a 49er's fan.

That's ok if you have a WSM, I can look past the 49er thing, besides the WSM's are silver and black

jdub · 04-19-2011, 01:08 PM

One I bought for 160 about ten years ago, it was a floor model at a hardware store and was missing the door knob-weber sent me one for free.
I "accidentally" modded this one up. I bent the door one day and it was cooking pretty hot. Out of frustration I sealed the door up with 4 inch aluminum tape. Well after one cook that tape became welded to the cooker, couldn't get it off.
So I bought a guru and started using that exclusively with the wsm. With that door sealed I can get 18 hours at 225 on SIX pounds of charcoal. Problen is the thing burn funny now and will extinguish itself sometimes without the guru.
Good fortune. I am perusing craigslist one day and there is an 18" wsm!
A) Its one durn mile from my house;
B) Listed as new/unused in box-"Won at golf tournament. Don't need one, I have a nice gas grill"; and if I'm lyin I'm dyin,
C) Fifty dollars!!!
Taa Daaa. I now have my hopped up model as well as a stocker.

I have since bought an egg, which I love, but I couldn't imagine letting the Webers go. Its just one of those products-it works soo damn well it is just something you keep. I'm building a real covered patio this summer and I MIGHT lose the taped up one, but I will always have one.

NorcalBBQer · 04-19-2011, 01:16 PM

"Won at golf tournament. Don't need one, I have a nice gas grill"; and if I'm lyin I'm dyin"

Wow ignorance is indeed bliss!

NorthwestBBQ · 04-19-2011, 08:02 PM

I am really feeling the WSM <3 here.

forgop · 04-19-2011, 08:22 PM

I've only smoked twice it's been on the WSM. I've already smoked 4 butts, a pork loin, and a brisket. My product is better than I've had at any so-called bbq joing.

NorthwestBBQ · 04-19-2011, 08:24 PM

Quote:

Originally Posted by forgop

I've only smoked twice it's been on the WSM. I've already smoked 4 butts, a pork loin, and a brisket. My product is better than I've had at any so-called bbq joing.

I totally agree.

sroxberg · 04-19-2011, 08:47 PM

I love my 18.5 inch and it is very easy to control the temps.

Let's talk mods though.

I now use the base of a clay pot in place of water as a heat sink. Wrapped in foil the clean up is very easy and I don't have nasty water to discard nor do I have to worry about refilling the water on a loonng smoke.

I also added a second charcoal grate stacked on top of the first one at a right angle. Makes much smaller holes and blocks the openings on each side of the single one that used to allow chunks to fall down. I use lump coal sometimes and it seems to keep the random pieces up longer.

I replace the door with a stainless steel door from Cajun Bandit, much nicer door and it's a heavier gage so it holds heat better.

My is the old school model so I added a therm to the top.

The ultimate add-on was a BBQ Guru CyberQ II. With this baby I can literally set it up and walk away for as many as 12 to 14 hours and never look at the unit. Great for all night cooks.

I live in Kansas to it gets cold and this winter I want to buy one of the BBQ Silicon jackets for insulation. It also extends the burn time of your fuel so that you can easily smoke for 20 hours without a refill.

I bought mine at a local Ace that has a customer appreciation day once a year. 30% off any single item in the store. There are always a bunch of people in line when they open and most are buying a Weber Gasser.

NorthwestBBQ · 04-19-2011, 09:08 PM

Thanks for posting. I have a Guru too and I love it. Do have any pics of your pit?

swamprb · 04-20-2011, 12:21 AM

Here is my $30 "N"

Dueling "DO's"

Ready for take off!

Dedicated Center section Rotisserie mod to the 22" WSM

Tri-Tips!!

Turbo Briskets!

04-19-2011, 01:48 AM	#63
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	I'm loving that. Not the Raiders mind you, I'm a 49er's fan. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

04-19-2011, 09:27 AM	#65
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	I love my 22.5, and I have a spare cylinder and door so I might have to try that double setup. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

04-19-2011, 01:08 PM	#68
jdub is one Smokin' Farker Join Date: 08-23-07 Location: Rye, NH, USA Downloads: 0 Uploads: 0	I have 2 18 inchers One I bought for 160 about ten years ago, it was a floor model at a hardware store and was missing the door knob-weber sent me one for free. I "accidentally" modded this one up. I bent the door one day and it was cooking pretty hot. Out of frustration I sealed the door up with 4 inch aluminum tape. Well after one cook that tape became welded to the cooker, couldn't get it off. So I bought a guru and started using that exclusively with the wsm. With that door sealed I can get 18 hours at 225 on SIX pounds of charcoal. Problen is the thing burn funny now and will extinguish itself sometimes without the guru. Good fortune. I am perusing craigslist one day and there is an 18" wsm! A) Its one durn mile from my house; B) Listed as new/unused in box-"Won at golf tournament. Don't need one, I have a nice gas grill"; and if I'm lyin I'm dyin, C) Fifty dollars!!! Taa Daaa. I now have my hopped up model as well as a stocker. I have since bought an egg, which I love, but I couldn't imagine letting the Webers go. Its just one of those products-it works soo damn well it is just something you keep. I'm building a real covered patio this summer and I MIGHT lose the taped up one, but I will always have one. __________________ I woulda gotten away with it if it weren't for you meddlin kids and your dog!

04-19-2011, 01:16 PM	#69
NorcalBBQer On the road to being a farker Join Date: 03-04-11 Location: Tracy, ca. Downloads: 0 Uploads: 0	*"Won at golf tournament. Don't need one, I have a nice gas grill"; and if I'm lyin I'm dyin"* *Wow* ignorance is indeed bliss! __________________ Weber 18 WSM, 2002 (DU) Weber Performer, Weber Kettle L.

04-19-2011, 08:02 PM	#70
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	I am really feeling the WSM <3 here. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

04-19-2011, 09:21 AM	#64
CostaRican Got Wood. Join Date: 06-19-09 Location: Jersey City New Jersey Downloads: 0 Uploads: 0	I have a barrel tucked under the house as a backup for my uds. You guys are temting me into buying a wsm. Also the wife can't complain about a 2nd garbage can on the deck while she is devouring a smoked pastrami sandwick...lol

04-19-2011, 08:22 PM	#71
forgop Knows what a fatty is. Join Date: 04-07-11 Location: Indianapolis, IN Downloads: 0 Uploads: 0	I've only smoked twice it's been on the WSM. I've already smoked 4 butts, a pork loin, and a brisket. My product is better than I've had at any so-called bbq joing.

04-19-2011, 08:47 PM	#73
sroxberg Got Wood. Join Date: 04-18-10 Location: Overland Park, KS Downloads: 0 Uploads: 0	I love my 18.5 inch and it is very easy to control the temps. Let's talk mods though. I now use the base of a clay pot in place of water as a heat sink. Wrapped in foil the clean up is very easy and I don't have nasty water to discard nor do I have to worry about refilling the water on a loonng smoke. I also added a second charcoal grate stacked on top of the first one at a right angle. Makes much smaller holes and blocks the openings on each side of the single one that used to allow chunks to fall down. I use lump coal sometimes and it seems to keep the random pieces up longer. I replace the door with a stainless steel door from Cajun Bandit, much nicer door and it's a heavier gage so it holds heat better. My is the old school model so I added a therm to the top. The ultimate add-on was a BBQ Guru CyberQ II. With this baby I can literally set it up and walk away for as many as 12 to 14 hours and never look at the unit. Great for all night cooks. I live in Kansas to it gets cold and this winter I want to buy one of the BBQ Silicon jackets for insulation. It also extends the burn time of your fuel so that you can easily smoke for 20 hours without a refill. I bought mine at a local Ace that has a customer appreciation day once a year. 30% off any single item in the store. There are always a bunch of people in line when they open and most are buying a Weber Gasser.

04-19-2011, 09:08 PM	#74
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Thanks for posting. I have a Guru too and I love it. Do have any pics of your pit? __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids Last edited by NorthwestBBQ; 04-20-2011 at 01:39 AM..

04-20-2011, 12:21 AM	#75
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	Dodging the Bullets! Here is my $30 "N" Dueling "DO's" Ready for take off! Dedicated Center section Rotisserie mod to the 22" WSM Tri-Tips!! Turbo Briskets! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
weber Q appreciation thread	mbshop	Q-talk	14	06-30-2012 09:12 PM
My new Weber Smokey Mountain	traumanurse13	Q-talk	15	01-13-2012 03:30 PM
Weber Smokey Mountain?	ymmiT	Q-talk	13	12-14-2011 10:27 PM
Weber Smokey Mountain on CL	mn_big_dog	Q-talk	3	06-25-2011 09:12 PM