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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 03-22-2013, 10:23 PM   #31
HankB
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Welcome to the club. It's a great smoker! In addition to the brisket, get some fatties to put on with it so you can fill up at least one grate. Or get a couple butts and do them at the same time. For the inaugural cook on my 22.5 I did 3 eight pound chickens and a twenty pound turkey.



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Unread 03-22-2013, 10:33 PM   #32
Desert Hawg
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Quote:
Originally Posted by VA-Dave View Post
The only place I can get brisket around here is wally world. Went this morning and they won't be in until tomorrow morning.

Stay tuned

Dave
Man, you are in Virginia. Ya do pork.... Ya don't wait on da beef.
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Unread 03-22-2013, 10:36 PM   #33
VA-Dave
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Quote:
Originally Posted by HankB View Post
Welcome to the club. It's a great smoker! In addition to the brisket, get some fatties to put on with it so you can fill up at least one grate. Or get a couple butts and do them at the same time. For the inaugural cook on my 22.5 I did 3 eight pound chickens and a twenty pound turkey.



Thanks Hank!

Tomorrow is the day, I promise.

Dave
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Unread 03-22-2013, 10:37 PM   #34
VA-Dave
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Originally Posted by Desert Hawg View Post
Man, you are in Virginia. Ya do pork.... Ya don't wait on da beef.

I have plenty of pork brother.

If I can't get Brisket, ribs and butt it is my friend.

Dave
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Unread 03-22-2013, 11:41 PM   #35
El Ropo
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Quote:
Originally Posted by VA-Dave View Post
There are 1/8 inch gaps on both sides of the door. I'd be stunned if they didn't leak.

Dave
Why not just gently persuade the door so it fits nice and snug. A little pressure here, a little there, and it should fit a lot better. After a few large cooks, it'll seal up tight.

Another option for a replacement ring. buy a $10-$20 piece of expanded metal, and make your own high flow ring.
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Unread 03-22-2013, 11:49 PM   #36
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Originally Posted by El Ropo View Post
Why not just gently persuade the door so it fits nice and snug. A little pressure here, a little there, and it should fit a lot better. After a few large cooks, it'll seal up tight.

Another option for a replacement ring. buy a $10-$20 piece of expanded metal, and make your own high flow ring.
Tomorrow I will be running the test. It's very possible that you are correct and it's a non-issue. I hope so, that would be great. I feel very confident with lump and temp control. This is a new cooker to me though and I hope to have her dialed in as soon as possible. I appreciate the feedback. Why does Weber advise against lump charcoal in the manual? I love lump.

Dave
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Unread 03-23-2013, 01:10 AM   #37
Barbarian BBQ
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Smoke some nice greasy stuff (like fatties) and that door will seal right up.
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Unread 03-23-2013, 03:56 AM   #38
BobM
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Congrats on the new WSM and good luck with it!
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Unread 03-23-2013, 07:38 AM   #39
Wolverine
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congrats on your new toy,you will love it, your friends wont believe the great food you will put out, if I were you, keep it a secret,
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Unread 03-23-2013, 08:17 AM   #40
Big George's BBQ
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Everyone I know that has one loves it Are you going to season it first
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Unread 03-23-2013, 11:16 AM   #41
Texas Turtle
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I was amazed by how much bigger the 22 was compared to the 18 that I had. Thing uses a lot of fuel, though. Sorta wish I had kept the 18 too instead of selling it. My door doesn't seem to fit all that well, but the amount of smoke leakage is negligible after a half dozen cooks. I put a bungee cord around the thing to hold it down for a couple of times and that pretty much eliminated any leaks during cooks. Did six butts on mine last week.
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