The Weber Smokey Mountain Appreciation Thread

NorthwestBBQ · Apr 14, 2011

I love my 22.5" WSM. :becky:

I have been BBQing for about twenty five years. For the first twenty years I used a Weber 22" Kettle exclusively. When I moved to Washington state, four years ago, I bought a Weber gasser. Two years ago I discovered the WSM and I have been hooked on it ever since. :thumb:

Smoothsmoke · Apr 14, 2011

I've smoked for years on a Brinkmann offset. Inefficient fuel hog but turned out great Q once I learned. (still learning) Last year I decided that I wanted a WSM. However the price of the 22 was a bit high for me, $400. Well back in early February I was outbid on ebay for one at about 300 or so. Well angry and determined I searched craigslist with no success, mind you for the year before I searched CL and never found one. Well I came across the Sears ad, and at $320 I couldn't resist and got it. The funny thing is about a week or so later, an 18" came up on CL, scored it too. :crazy: Best investments I've ever made!

Sorry for rambling. :doh:

Ron_L · Apr 14, 2011

Congrats on your new toy!

There are dozens of threadson the WSM here. Use the Google search near the bottom of the page and you'll find a bunch of info.

Sent from my iPhone using Tapatalk

FamilyManBBQ · Apr 14, 2011

I'm with ya Michael!! The WSM is one sweet machine!! Ribs and chicken on the 18 today (I'm really liking the little guy).

Here's a pic:

And a thread (building the two newest with Katie):
http://www.bbq-brethren.com/forum/showthread.php?t=103146&highlight=wsm+build+dayd

:-D:-D:-D

NorthwestBBQ · Apr 14, 2011

FamilyManBBQ said:
I'm with ya Michael!! The WSM is one sweet machine!! Ribs and chicken on the 18 today (I'm really liking the little guy).

Here's a pic:

And a thread (building the two newest with Katie):
http://www.bbq-brethren.com/forum/showthread.php?t=103146&highlight=wsm+build+dayd

:-D:-D:-D

Sweet setup, Chris! You have come a long way.

Good luck this year on the BBQ trail.

Post pics of that yardbird. :thumb:

NorthwestBBQ · Apr 14, 2011

Smoothsmoke said:
I've smoked for years on a Brinkmann offset. Inefficient fuel hog but turned out great Q once I learned. (still learning) Last year I decided that I wanted a WSM. However the price of the 22 was a bit high for me, $400. Well back in early February I was outbid on ebay for one at about 300 or so. Well angry and determined I searched craigslist with no success, mind you for the year before I searched CL and never found one. Well I came across the Sears ad, and at $320 I couldn't resist and got it. The funny thing is about a week or so later, an 18" came up on CL, scored it too. :crazy: Best investments I've ever made!

Sorry for rambling. :doh:

Ramble on...

OakPit · Apr 14, 2011

Love the WSM. I've only got experience with the 18.5", but they are great all around smokers. Great idea on starting this thread!

FamilyManBBQ · Apr 14, 2011

NorthwestBBQ said:
Sweet setup, Chris! You have come a long way.

Good luck this year on the BBQ trail.

Post pics of that yardbird. :thumb:

Thanks bro!! Seems a long time since cooking class together!! :becky:

More excited about the ribs tonight...have some pics...will have to see how they turn out. I've been really happy with how ribs turn out on the 22...first time using the 18 (now if this farking rain will stop for a few minutes!!).

Harbormaster · Apr 14, 2011

I started off on a Brinkman Cimmaron offset. Like posted above, once you got the hang of it it made some outstanding Q. I once had two butts take 23.5 hours on that thing, and they may have been the best butts I ever cooked.
Since scoring the Worlds Oldest WSM (R) at a neighbors garage sale for $10, I have been hooked on the WSM, and have turned guys all over Southern Wisconsin onto them.
I compete on 4 of them. (And considering I compete once a year, I have competed well). :becky:
I cook for church on them.
I cook for the hell of it on them.
Simply the best pit value dollar for dollar IMO.

NorthwestBBQ · Apr 14, 2011

Harbormaster said:
I started off on a Brinkman Cimmaron offset. Like posted above, once you got the hang of it it made some outstanding Q. I once had two butts take 23.5 hours on that thing, and they may have been the best butts I ever cooked.
Since scoring the Worlds Oldest WSM (R) at a neighbors garage sale for $10, I have been hooked on the WSM, and have turned guys all over Southern Wisconsin onto them.
I compete on 4 of them. (And considering I compete once a year, I have competed well). :becky:
I cook for church on them.
I cook for the hell of it on them.
Simply the best pit value dollar for dollar IMO.

Wow, 5 WSM's! Thanks for posting, Clark. Got any pics of those beauties?

Smoothsmoke · Apr 14, 2011

Anyone know the persons that have the blue and red WSM? I've never seen them post their WSM's on any boards. I want to know how their coatings have held up. One was powder coated, the other porcelain enameled.

Harbormaster · Apr 14, 2011

These are my first two.
The one on the left is the worlds oldest documented WSM. It has a B date code. I have since retired it as some of the porcelain on the inside of the charcoal bowl started to bubble and chip.
The other one I bought in Appleton, WI (90 mile drive during a blizzard) for $80.
The device you see is my custom lid hanger. It's made from garage door opener track, gas pipe, and an electric fence post. (If the women don't find ya handsome, they should at least find ya handy).

NorthwestBBQ · Apr 14, 2011

22.5" WSM + Cajun Bandit adapter ring + Rib-O-Lator + 56 Chicken wings =

jimithing78 · Apr 14, 2011

Smoothsmoke said:
Anyone know the persons that have the blue and red WSM? I've never seen them post their WSM's on any boards. I want to know how their coatings have held up. One was powder coated, the other porcelain enameled.

Here's some info about the red one in case you hadn't seen it.

NorthwestBBQ · Apr 14, 2011

Smoothsmoke said:
Anyone know the persons that have the blue and red WSM? I've never seen them post their WSM's on any boards. I want to know how their coatings have held up. One was powder coated, the other porcelain enameled.

Awesome looking WSM's. That's what I'm talking about!

NorthwestBBQ · Apr 14, 2011

Harbormaster said:
These are my first two.
The one on the left is the worlds oldest documented WSM. It has a B date code. I have since retired it as some of the porcelain on the inside of the charcoal bowl started to bubble and chip.
The other one I bought in Appleton, WI (90 mile drive during a blizzard) for $80.
The device you see is my custom lid hanger. It's made from garage door opener track, gas pipe, and an electric fence post. (If the women don't find ya handsome, they should at least find ya handy).

I'm loving that lid hook.

martybob · Apr 14, 2011

Here is my WSM. I think it might be one of the first ones. Can't document the age cuz I cant find a date code. It makes some really good Q tho.

NorthwestBBQ · Apr 15, 2011

That's a classic WSM. Really nice.

Dave Russell · Apr 15, 2011

....and I even like the concept of a WATER pan. It makes for a steamy environment, no matter how much meat you have on the cooker. Also, I find there are two times in a cook where the water really helps keep temps under control: a few hours into a cook after the meat gets hot (and I'm likely busy or in bed)....AND toward the end of a cook when you're checkin' or glazing, messing with foil, etc.

NorthwestBBQ · Apr 15, 2011

I use a weed burner to light my Blue K. MY WSM loves it.

The Weber Smokey Mountain Appreciation Thread

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