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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-06-2013, 10:42 AM   #1
Tim Campbell
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Default Smaller ring on WSM for smaller cooks?

Do you think making a smaller ring fora 22" WSM would be beneficial for smaller cooks? I was thinking I could pack in the lump easier.
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Unread 01-06-2013, 10:46 AM   #2
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I just found another thread on this. Should have searched! Broke the cardinal rule!
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Unread 01-06-2013, 10:46 AM   #3
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I've been using an 18 1/2" ring in my 22 1/2" WSM.
For short cooks, at a lower temperature, with a small quantity of food, it saves a little fuel.
Otherwise I'm not sure there is any real advantage over the full size ring.

Bob
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Unread 01-06-2013, 10:47 AM   #4
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I've thought of this as well, in my case for my Egg's. It should work for the WSM as well, just get a sheet of expanded metal, roll it and bolt it into the shape of a circle. I think it should be easy. Kinda' like the fire box that we make for the UDS.
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Unread 01-06-2013, 12:08 PM   #5
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i also use my 18" ring in my 22" WSM. its great for ribs cooks or chicken. alot less fuel being used. works good.
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Unread 01-06-2013, 12:23 PM   #6
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I tried it with my 18" ring and it did not work for me. But that's because I use a Guru, I removed the smaller ring and everything worked fine and I used less coal because I loaded it with less to begin with.
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Unread 01-06-2013, 01:09 PM   #7
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Quote:
Originally Posted by hav View Post
I've thought of this as well, in my case for my Egg's. It should work for the WSM as well, just get a sheet of expanded metal, roll it and bolt it into the shape of a circle. I think it should be easy. Kinda' like the fire box that we make for the UDS.
It is easy and they work great.... I built this one for my Egg, it's diameter is closer to the charcoal grate. It;s just a ring only. It wasn't quite right for my Smokey Joe Tallboy (mini WSM)




So I made a second one for it...the ring is bolted together like the one above, and then wired to the round expando bottom. I bet one like this for a full size WSM would work fine too.

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Unread 01-06-2013, 01:29 PM   #8
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Third eye, what is the diameter of yours?
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Unread 01-06-2013, 01:42 PM   #9
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Here is the one I made. Works great.

http://www.bbq-brethren.com/forum/sh...d.php?t=102347
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Unread 01-06-2013, 01:51 PM   #10
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Quote:
Originally Posted by Tim Campbell View Post
Third eye, what is the diameter of yours?
The small one is 6-1/4" and the other one is 9-1/2".
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Unread 01-06-2013, 02:55 PM   #11
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Here are just a couple that I use in my 22"WSM and Weber/Cajun Bandit/Performer

Stainless steel perf.




Holds equivalent amount as the 18"WSM ring


This is one is even smaller-great for 4-6 hour cooks




An expando ring


An 11" ring from a steel container


An expando ring on a SJS charcoal grate.




6"x6" perf steel cube basket in a 15 gallon Mini UDS




Go for it!
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Unread 01-06-2013, 04:11 PM   #12
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Brian, that is a good assortment of WSM options. I'll be forwarding those to my buddy at work that has a WSM on order. He is so stoked he can hardly stand it. I'm giving him an assortment of rubs and a variety pack of different woods.

I suggested he set it up at the shop for a few days at least, so we can do fatties, pork loins, sausages, chicken pieces and the like. In 3 or 4 cooks I figure he will be able to learn fire management, show off a little, and at the same time build up his confidence by getting some compliments on the food. It will be a win-win situation. Then he can take it home to sell the Mrs. on his new hobby. Heheheee.
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Unread 01-07-2013, 06:37 AM   #13
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Quote:
Originally Posted by thirdeye View Post
Brian, that is a good assortment of WSM options. I'll be forwarding those to my buddy at work that has a WSM on order. He is so stoked he can hardly stand it. I'm giving him an assortment of rubs and a variety pack of different woods.

I suggested he set it up at the shop for a few days at least, so we can do fatties, pork loins, sausages, chicken pieces and the like. In 3 or 4 cooks I figure he will be able to learn fire management, show off a little, and at the same time build up his confidence by getting some compliments on the food. It will be a win-win situation. Then he can take it home to sell the Mrs. on his new hobby. Heheheee.
I rarely do any long cooks with my 22" WSM's or Cajun Bandit, so I don't see the need to use the stock rings. I use them primarily for comps, and when the heavy meats are resting, I just empty out what little ash is left and start a fresh fire for ribs and chicken.

I do have a Cajun Bandit Stainless Steel High Airflow charcoal ring that will hold a full 21.6lb bag of Kingsford and if he's thinking of doing a heavy loaded big bullet low n slow, it might be something to consider, as an addition.
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