Breaking out the new WSM - Page 2

Rusty Kettle · 02-08-2015, 11:51 PM

Your rubs burned. Definitely running too hot. Get an oven thermometer that will sit on the grate and tune it in to that for temp. It helped me to do that. Take it from a new WSM owner it will shorten the learning curve. Plus it seemed to run hot the first few times I cooked with mine until it gets gunk sealing off the air leaks. It happens trust me it takes time. I am still getting use to mine. I am a pellet guy going to WSM 14.5" as I need something more portable for competition.

NeilH · 02-09-2015, 05:11 AM

If it was out in the wind, the temps were bound to jump up and down some, especially on a new smoker. It was like that here at the beach. Nice looking setup, ribs look great to me.

SuburbSlicker · 02-09-2015, 12:18 PM

Welcome to the world of WSM! My second smoker was a 22.5 and I've burned that beast up on a number of occasions. (not literally, but you get the idea). I can churn out some stellar BBQ on it.

I will point you to one off-site resource which is similar to the Brethren, but has a lot of user insights into the WSM world: http://www.virtualweberbullet.com/. Give that a shot too and enjoy your cooks!

Enrico Brandizzi · 02-09-2015, 12:29 PM

You know, or maybe You should know You have to gunk the WSM. Till that moment the T will be to hot easily.
First try, first goal IMO. You will love how WSM works steady for hours specially if you combine it with ATC.

THoey1963 · 02-09-2015, 05:53 PM

Looks good for a first run. You'll get better understanding and control of it as you use it more.

Take a look at the link in my signature. You may not decide to do any of the mods I did to mine, but it also lists how I use my 22.5 and maintain more consistent temps.

02-09-2015, 12:18 PM	#18
SuburbSlicker Full Fledged Farker Join Date: 01-30-13 Location: Fairfax, VA	Welcome to the world of WSM! My second smoker was a 22.5 and I've burned that beast up on a number of occasions. (not literally, but you get the idea). I can churn out some stellar BBQ on it. I will point you to one off-site resource which is similar to the Brethren, but has a lot of user insights into the WSM world: http://www.virtualweberbullet.com/. Give that a shot too and enjoy your cooks! __________________ Suburb Slicker BBQ -- Whole lotta grills and gadgets -- KCBS

02-09-2015, 12:29 PM	#19
Enrico Brandizzi Babbling Farker Join Date: 12-16-13 Location: Rome, Italy	You know, or maybe You should know You have to gunk the WSM. Till that moment the T will be to hot easily. First try, first goal IMO. You will love how WSM works steady for hours specially if you combine it with ATC. __________________ [B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B]

02-09-2015, 05:53 PM	#20
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Looks good for a first run. You'll get better understanding and control of it as you use it more. Take a look at the link in my signature. You may not decide to do any of the mods I did to mine, but it also lists how I use my 22.5 and maintain more consistent temps. __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

02-08-2015, 11:51 PM	#16
Rusty Kettle Babbling Farker Join Date: 07-15-13 Location: Butler PA Name/Nickname : Hey you with the face!	Your rubs burned. Definitely running too hot. Get an oven thermometer that will sit on the grate and tune it in to that for temp. It helped me to do that. Take it from a new WSM owner it will shorten the learning curve. Plus it seemed to run hot the first few times I cooked with mine until it gets gunk sealing off the air leaks. It happens trust me it takes time. I am still getting use to mine. I am a pellet guy going to WSM 14.5" as I need something more portable for competition.

02-09-2015, 05:11 AM	#17
NeilH is one Smokin' Farker Join Date: 01-13-13 Location: Eastern NC	If it was out in the wind, the temps were bound to jump up and down some, especially on a new smoker. It was like that here at the beach. Nice looking setup, ribs look great to me.