O
Orygun
Guest
I broke down and ordered a WSM 22.5 to join my other porch decorations. Any tips/tricks or suggestions for when I get this thing and get it unboxed and ready to fire up?
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toumaj
Knows what a fatty is.
I received mine about 2 months ago and I'm really happy with it. From a pure-smoking sense, it's one of the best smokers on the market - especially for those who want to socialize rather than stand over the fire all weekend.
But trying to get the heat over 300 for an extended period of time was tough (beer-can chicken, steaks, tri tip, etc).
This thing almost seems like it was engineered to run between 225 and 275, which is IDEAL for smoking, IMO, but not for searing or any hot cooking obviously.
Now the big 22.5 inch WSM is HUGE, so perhaps I'm just not using enough coals - but that can get expensive!!!!
I solved the problem by placing a traditional (old) webber kettle, with an attached work table and charcoal bin, right next to my WSM.
If I want high temps, I use the old kettle.
To smoke or slow cook, I use the WSM.
Ironically, the lids on my old kettle and my WSM are exactly the same size, which adds even more versatility (beer can chickens are too "tall" for my kettle unless I use the WSM lid which is much taller).
And the work table solves another issue I was having with my WSM.
A few things come to mind:
1. If I fire up the WSM without the water/water pan, I'm assuming it would get hotter than with it (haven't done this yet - THOUGHTS?).
2. I wonder if these WSMs "want" natural airflow around the vents or if they'd rather have a "wind block"? I have mine on our patio with plenty of ocean breeze (maybe too much?).
I have read about guys firing their WSM up and coming back 12 hours later with the temps within 15 degrees of where it was when they left. I'm not there yet and I'm not entirely sure I'll get there. I've needed to refuel each time I've kept food on the WSM for over 5-6 hours. I've been laying down around 20-25 unlit coals in the bottom fire cage in a circle and putting 2 chimneys of ready coals in the middle. I have room for more coals, so I'm thinking about either adding to my unlit coals or buying another chimney and dumping 3 chimneys in at the beginning of a cook - THOUGHTS??
Enjoy your WSM - I know you will!
And thanks for any thoughts or suggestions as well!!!!!
But trying to get the heat over 300 for an extended period of time was tough (beer-can chicken, steaks, tri tip, etc).
This thing almost seems like it was engineered to run between 225 and 275, which is IDEAL for smoking, IMO, but not for searing or any hot cooking obviously.
Now the big 22.5 inch WSM is HUGE, so perhaps I'm just not using enough coals - but that can get expensive!!!!
I solved the problem by placing a traditional (old) webber kettle, with an attached work table and charcoal bin, right next to my WSM.
If I want high temps, I use the old kettle.
To smoke or slow cook, I use the WSM.
Ironically, the lids on my old kettle and my WSM are exactly the same size, which adds even more versatility (beer can chickens are too "tall" for my kettle unless I use the WSM lid which is much taller).
And the work table solves another issue I was having with my WSM.
A few things come to mind:
1. If I fire up the WSM without the water/water pan, I'm assuming it would get hotter than with it (haven't done this yet - THOUGHTS?).
2. I wonder if these WSMs "want" natural airflow around the vents or if they'd rather have a "wind block"? I have mine on our patio with plenty of ocean breeze (maybe too much?).
I have read about guys firing their WSM up and coming back 12 hours later with the temps within 15 degrees of where it was when they left. I'm not there yet and I'm not entirely sure I'll get there. I've needed to refuel each time I've kept food on the WSM for over 5-6 hours. I've been laying down around 20-25 unlit coals in the bottom fire cage in a circle and putting 2 chimneys of ready coals in the middle. I have room for more coals, so I'm thinking about either adding to my unlit coals or buying another chimney and dumping 3 chimneys in at the beginning of a cook - THOUGHTS??
Enjoy your WSM - I know you will!
And thanks for any thoughts or suggestions as well!!!!!
Cast Iron Chef
is Blowin Smoke!
Here's a great place to go for tips on cooking with a WSM:
http://www.virtualweberbullet.com/index.html I have a 22" WSM. using the minion method I fill the ring with charcoal and wood chunks. Dump about 12-15 coals that have ashed over in the chimney. Last cook I got 8 hours.
I did the clay pot in the water pan and that seems to keep better temps. Let the cooker get up to temp then just about close the lower vents and leave lid vent full open. The WSM is meant for 225-275 degree cooks. That's why I have a kettle for higher temps.
http://www.virtualweberbullet.com/index.html I have a 22" WSM. using the minion method I fill the ring with charcoal and wood chunks. Dump about 12-15 coals that have ashed over in the chimney. Last cook I got 8 hours.
I did the clay pot in the water pan and that seems to keep better temps. Let the cooker get up to temp then just about close the lower vents and leave lid vent full open. The WSM is meant for 225-275 degree cooks. That's why I have a kettle for higher temps.
Bonewagon
Babbling Farker
First of all congrats on your WSM, you'll love it it's a great smoker.
I can't comment specifically on the 22.5", but I've got the 18" and I imagine it's not too much different. When I use it, I fill the fire ring with briqs to the top, then I dump in about half a chimney of lit briqs spreading them around evenly. I don't get to picky about counting how many briqs are lit, I just use about half a chimney. (This is known as the Minion Method.) This works great for keeping temps between 225-250, and gives enough fuel for an overnight cook without having to refuel. Just stir the briqs after several hours to knock-off the ash. When I wanted to hit 350 or so to smoke turkey and give crisper skin, I use a whole chimney of lit briqs on the full fire ring, don't use a water pan, and I take the door off and put it in upside down propped open about an inch. This will let more air in and let the fire get hotter.
Wind will suck the heat out of the WSM though. When it get's cooler here in the fall or the early spring, and the wind is cool, I have to open it up more to get the temps I want. Though I don't think the wind in Palos Verdes would do that to the same extent.
Good luck and and have fun experimenting!
I can't comment specifically on the 22.5", but I've got the 18" and I imagine it's not too much different. When I use it, I fill the fire ring with briqs to the top, then I dump in about half a chimney of lit briqs spreading them around evenly. I don't get to picky about counting how many briqs are lit, I just use about half a chimney. (This is known as the Minion Method.) This works great for keeping temps between 225-250, and gives enough fuel for an overnight cook without having to refuel. Just stir the briqs after several hours to knock-off the ash. When I wanted to hit 350 or so to smoke turkey and give crisper skin, I use a whole chimney of lit briqs on the full fire ring, don't use a water pan, and I take the door off and put it in upside down propped open about an inch. This will let more air in and let the fire get hotter.
Wind will suck the heat out of the WSM though. When it get's cooler here in the fall or the early spring, and the wind is cool, I have to open it up more to get the temps I want. Though I don't think the wind in Palos Verdes would do that to the same extent.
Good luck and and have fun experimenting!
Anchors Smokeshop
is one Smokin' Farker
Good Luck!
Smoothsmoke
Babbling Farker
A whole bag of K will be needed to fill up the charcoal grate for a 22.5" wsm?? If so, that sure is a whole lot of fuel.
bassbuster33
Knows what a fatty is.
I have an 18.5, but a neighbor has the 22.
We have had no problems getting it to 325 degrees. No water in the pan, lump and vents wide open. The only downside to this setup, is that it becomes fuel hungry.
Enjoy.
We have had no problems getting it to 325 degrees. No water in the pan, lump and vents wide open. The only downside to this setup, is that it becomes fuel hungry.
Enjoy.
Jeff Selle
Full Fledged Farker
I strated with the 22.5 and I love it, but I bought another 18.5 to save on fuel. I still use them both. The 22.5 is great for parties and big cooks... and the 18 is great for every night cooking, plus I have two weber performers (the one you describe with a th etanble and charcoal bin) and well an offset and now a Kamado... I just need ranch kettle and good gasser to round things out!
sampson
is one Smokin' Farker
I'm running a couple of the 22's and on average I get about 8 hours burn out of a full basket of K. I usually fill up the basket and then take enough out of the middle to fill my chimney 3/4 full and let that get nice and hot before returning it to the middle. And a big ditto to what was said about boiling water vs tap temp. And I only fill my water pan about 2/3 full...
B
bluenote07
Guest
I recently got an 18". First smoker I have ever owned. Took me till about my 4th try for temp control. What I found on mine is if you are using the minion method between hours 2 and 3 were the most critical. That's when I had to do the most vent adjusting. Temps really started to rise.
zydecopaws
Babbling Farker
Congrats on the new addition. Once you get the temp controls figured out you're gonna love it. Here's a couple of pointers:
1. Use the Minion Method for starting it, and don't pay any attention to someone that tells you that all the coals have to have a layer of ash on them. That is a guaranteed way to use too much charcoal and run too hot.
2. Start with all the vents wide open, and when the temperature gets close to where you want it start closing the bottom ones. I do my adjustments one vent at a time as I found it was too difficult to control the temps consistently by trying to close all of them the same. This also allows you to adjust for any wind.
3. If the last open vent is closed 3/4 of the way and the temps are still too high, then start adjusting the top vent.
4. Don't fill that water pan to the rim. If I'm using water at all (and I generally do) I measure in between 1/2 to 1 gallon of hot tap water. A lot of folks go with the sand mod (and other variations) but I still get on average 12 hours per load of charcoal using this method.
Good luck, and go cook something forgiving for your first cook (like maybe a pork butt).
1. Use the Minion Method for starting it, and don't pay any attention to someone that tells you that all the coals have to have a layer of ash on them. That is a guaranteed way to use too much charcoal and run too hot.
2. Start with all the vents wide open, and when the temperature gets close to where you want it start closing the bottom ones. I do my adjustments one vent at a time as I found it was too difficult to control the temps consistently by trying to close all of them the same. This also allows you to adjust for any wind.
3. If the last open vent is closed 3/4 of the way and the temps are still too high, then start adjusting the top vent.
4. Don't fill that water pan to the rim. If I'm using water at all (and I generally do) I measure in between 1/2 to 1 gallon of hot tap water. A lot of folks go with the sand mod (and other variations) but I still get on average 12 hours per load of charcoal using this method.
Good luck, and go cook something forgiving for your first cook (like maybe a pork butt).
E
Eljay
Guest
It pretty much just works. The cooking topics on the Virtual Weber forum linked above are very handy, and the instructions that come with aren't that great, so refer to the website.
Mine doesn't much like getting above 300 unless I prop the door open a bit. It's easiest to do this by putting the door on upside down (that way the tabs at the bottom - now the top - will mostly hold it in place). If you use it with water it's not going over 260 or so - which is the point of course.
With a full thing of lump I can go 13-14 hours without adjusting anything. I still had fuel left - that's just the longest I've had to go.
Mine doesn't much like getting above 300 unless I prop the door open a bit. It's easiest to do this by putting the door on upside down (that way the tabs at the bottom - now the top - will mostly hold it in place). If you use it with water it's not going over 260 or so - which is the point of course.
With a full thing of lump I can go 13-14 hours without adjusting anything. I still had fuel left - that's just the longest I've had to go.
Chef Jim
Babbling Farker
Great answers and good help as usual, mine is due to arrive next week. Thanks
D
Dave Russell
Guest
I've found that hotter water (boiling's best) and meat sitting out longer (to lose the chill), will help get the temps stabilized quicker.
O
Orygun
Guest
The WSM arrived yesterday and I managed to get it all unpacked and scattered throughout my kitchen and back porch before deciding to go play a round of evening golf.
Today is a busy day for me, but I have managed to get it all together and sitting pretty out back. I have some more questions.....In the instructions it says to use briquets over lump. Why? That panicked me a little so I ran out to Costco and picked up 90+ pounds of Kingsford competition Briquets, are these any good?
I am going to read up before firing this thing up.
Thanks all!
Today is a busy day for me, but I have managed to get it all together and sitting pretty out back. I have some more questions.....In the instructions it says to use briquets over lump. Why? That panicked me a little so I ran out to Costco and picked up 90+ pounds of Kingsford competition Briquets, are these any good?
I am going to read up before firing this thing up.
Thanks all!
toumaj
Knows what a fatty is.
I have used the Costco briquettes - before I starting shopping online for wood and fuel. They're good coals - they burn nice and long. I have no idea why the instruciton manual says that - I noticed it too. But lump hard wood has performed MUCH better than briquettes in my WSM. Just my $.02
Smoothsmoke
Babbling Farker
I do not have a WSM but I feel that lump may not be as consistent as briquettes using the minion method. I could be dead wrong, but lump sure burns at different paces at times, sometimes faster, others slower. I see no reason to not use a quality briquette.
boogiesnap
Babbling Farker
haven't tried comp K, but you'll be fine with those. no need to read up...
cover the water pan in foil(do it man, really), put another sheet just above the water pan surface to catch the drippings(they won't burn this way). and forget about adding water.
fill the charcoal ring evenly to the top, open all vents, dump 3/4 full lit chimney in the middle. toss on wood of choice, put her all together and watch for your desired temp. when it hits or is close, close up the bottom vents to crescent moons(less than an hour).
give her something to eat(ribs, butt, brisket, etc etc)and let her do her thing for as long as you need her to.
cover the water pan in foil(do it man, really), put another sheet just above the water pan surface to catch the drippings(they won't burn this way). and forget about adding water.
fill the charcoal ring evenly to the top, open all vents, dump 3/4 full lit chimney in the middle. toss on wood of choice, put her all together and watch for your desired temp. when it hits or is close, close up the bottom vents to crescent moons(less than an hour).
give her something to eat(ribs, butt, brisket, etc etc)and let her do her thing for as long as you need her to.
QansasjayhawQ
is Blowin Smoke!
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The first couple of times I fired up my 22" WSM, 1) it was windy and 2) I found out that it takes a couple of cooks for the 'gaps' to 'seal'. Once I had cooked on it the third time, I was in love. I buy two large bags of briquettes because the fire ring will hold more than a full bag. I fill it as full as I can get it so that I can socialize and sleep while it does its thing. I used to use wood chunks in the minion method for better/more smoke, but I found that if I use the Kingsford Hickory briguettes with the minion method that I can now get up to around 18 hours of cook time - BUT - I have to block the wind if there is any. Most of the time I am cooking with all bottom vents closed and the top vent about half open. The thermometer on mine indicates about 35F (!) lower than the temps really are - so I try to run mine so that the thermometer reads about 200F
I start mine with ten lit briquettes in the middle of the 'bowl' that I create in the top of the huge pile of charcoal in the fire ring. I love the fact that I can actually get a full night's rest and not have to worry about a thing . . .
Enjoy!
I start mine with ten lit briquettes in the middle of the 'bowl' that I create in the top of the huge pile of charcoal in the fire ring. I love the fact that I can actually get a full night's rest and not have to worry about a thing . . .
Enjoy!
