The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
Thread Tools
Unread 03-15-2012, 10:01 AM   #1
K-Train
is one Smokin' Farker

 
K-Train's Avatar
 
Join Date: 09-22-11
Location: Edgewater, MD
Downloads: 0
Uploads: 0
Default WSM for Comps

Just ordered my first WSM. I got the big boy, 22.5. Any advice on mods? I've read that a good number of people don't put water in the pan, just foil. I did order a Cajun Bandit door for it. Anything else? Thanks
Keith
__________________
Keith Fat Maxine's BBQ
Thanks to: Firecraft (www.firecraft.com), In House Jewelers, and DArtagnan Foods
Humphrey's Battle Box
WSM 22.5
K-Train is offline   Reply With Quote


Unread 03-15-2012, 10:29 AM   #2
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Downloads: 1
Uploads: 0
Default

might want to look for some grommets for temp probes. BBQ guru sells them, and I think Cajun' Bandit sells some a bit larger that are supposed to accomodate the maverick ET732 probes
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Thanks from:--->
Unread 03-15-2012, 11:19 AM   #3
Parts_Guy
On the road to being a farker
 
Join Date: 10-26-11
Location: Coloma,WI
Downloads: 0
Uploads: 0
Default

We have 2-22's and 1-18 and we use water when we cook.
__________________
Peter Matijevich Smokin' Croatians
Parts_Guy is offline   Reply With Quote


Thanks from:--->
Unread 03-15-2012, 12:05 PM   #4
tnjimbob
Full Fledged Farker
 
tnjimbob's Avatar
 
Join Date: 02-02-12
Location: Nashville, Tn
Downloads: 0
Uploads: 0
Default

Grommets for temp probes and maybe a Cajun bandit SS door because they tend to fit better than the stock door. I don't use water in the pan.
__________________
Traeger Lil' Tex Elite, WSM, Green SS Performer, 22" OTG, hyperfast orange Thermapen. CBJ.
tnjimbob is offline   Reply With Quote


Thanks from:--->
Unread 03-15-2012, 01:08 PM   #5
tdwalker
On the road to being a farker
 
Join Date: 08-23-11
Location: Bridgeton, NJ
Downloads: 0
Uploads: 0
Default

Keith,

The Virtual Weber Bullet webpage has a page on mods.

http://www.virtualweberbullet.com/tipsfaq.html

I have 18.5 and a 22. I've got cajun bandit doors on order for both, though I don't think that I'll need it on the 18.5. I've got grommets on the 18.5 and have grommets on order for the 22.

I think the one mod that I am thinking about next is adding handles to center section to make the "hot squat" a bit easier.
__________________
-Tim, KCBS CBJ
Jim's Boys BBQ Competition Team

22" WSM, 18.5" WSM, One-touch Silver, Chargriller Offset, Customized Red-Head Performer (under restoration), Gensis S-320 Gasser
tdwalker is offline   Reply With Quote


Thanks from:--->
Unread 03-15-2012, 02:35 PM   #6
JerryA
On the road to being a farker

 
JerryA's Avatar
 
Join Date: 08-29-10
Location: Corona, CA
Downloads: 0
Uploads: 0
Default

I put wheels on my 22". Makes moving that thing around a lot easier.
__________________
3 - 18" WSM's Powered by Stoker

Sponsored by:
Simply Marvelous Rubs
Brandt Beef
JerryA is offline   Reply With Quote


Thanks from: --->
Unread 03-15-2012, 03:23 PM   #7
dreed
Full Fledged Farker

 
dreed's Avatar
 
Join Date: 02-01-09
Location: Montvale, NJ 07645
Downloads: 0
Uploads: 0
Default

We use the BBQ Guru, it is a great addition to an already solid performing smoker.
__________________
Dana Reed
BOD, Operation BBQ Relief
Three Men and Baby Back, est. 2009
dreed is offline   Reply With Quote


Thanks from:--->
Unread 03-15-2012, 06:27 PM   #8
Hot Grill on Grill Logan
Knows what a fatty is.
 
Join Date: 10-12-11
Location: Omaha, NE
Downloads: 0
Uploads: 0
Default

pitmaster IQ110 runs great on ours. I bought a gasket kit the other day from ebay, not installed yet but will seal up air leaks, which aren't many. I always use water in mine.

http://www.ebay.com/itm/Gasket-Weber...item27c295e513

Last edited by Hot Grill on Grill Logan; 03-15-2012 at 07:49 PM.. Reason: adding link
Hot Grill on Grill Logan is offline   Reply With Quote


Thanks from:--->
Unread 03-16-2012, 07:44 AM   #9
NS Mike D
Full Fledged Farker

 
NS Mike D's Avatar
 
Join Date: 08-08-11
Location: Huntington, NY
Downloads: 0
Uploads: 0
Default

the guru and the ique both work very well with the wsm. If you get the maverick, the Ique will get the job done (the guru comes with the food probe).


If you get the grommets, get the larger ones since the 1/4" are too small for the new maverick probes.

I went with sand and have second thoughts becuase of the additional weight. I am looking for a clay pot, r if I can chisle the sand out go dry. Water is fine, but I like to leave my cooker alone and not have to worry about the water pan running dry and spiking the temp.


Pick up the weber 18 charcoal grate. Lay the 18 charcoal grate so that the grates are 90 degrees for each other. This limits small hard wood charcoal pieces from droping through.
__________________
Backwoods Party
WSM 22
WSM 18
La Caja China #2
Weber 22 Kettle
Brinkman Vertical Charcoal (out on loan)
Weber Q 200
Weber Summit Series Gasser

super sneaky thermapen disguised as a protemp
NS Mike D is offline   Reply With Quote


Thanks from:--->
Unread 03-16-2012, 07:46 AM   #10
NS Mike D
Full Fledged Farker

 
NS Mike D's Avatar
 
Join Date: 08-08-11
Location: Huntington, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Parts_Guy View Post
We have 2-22's and 1-18 and we use water when we cook.
Mind if I asked you how you divide you meats on that combination for competition? We just added the 18 to our two 22s

(sorry for the highjack)
__________________
Backwoods Party
WSM 22
WSM 18
La Caja China #2
Weber 22 Kettle
Brinkman Vertical Charcoal (out on loan)
Weber Q 200
Weber Summit Series Gasser

super sneaky thermapen disguised as a protemp
NS Mike D is offline   Reply With Quote


Unread 03-16-2012, 07:57 AM   #11
Parts_Guy
On the road to being a farker
 
Join Date: 10-26-11
Location: Coloma,WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by NS Mike D View Post
Mind if I asked you how you divide you meats on that combination for competition? We just added the 18 to our two 22s

(sorry for the highjack)
Well...this will be the 1st year with the 2nd 22. Last year we just had an 18 and a 22. We cooked chicken on the top rack of the 18 and the ribs on bottom. Brisket was on top of the 22 and pork butts on bottom. I think this year, we will cook our chicken on the 18. Brisket on a 22 and pork/ribs on the other. We still have to figure that out exactly but that is what I was thinking so far.
__________________
Peter Matijevich Smokin' Croatians
Parts_Guy is offline   Reply With Quote


Thanks from:--->
Unread 03-16-2012, 08:12 AM   #12
NS Mike D
Full Fledged Farker

 
NS Mike D's Avatar
 
Join Date: 08-08-11
Location: Huntington, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Parts_Guy View Post
Well...this will be the 1st year with the 2nd 22. Last year we just had an 18 and a 22. We cooked chicken on the top rack of the 18 and the ribs on bottom. Brisket was on top of the 22 and pork butts on bottom. I think this year, we will cook our chicken on the 18. Brisket on a 22 and pork/ribs on the other. We still have to figure that out exactly but that is what I was thinking so far.

I found this in the wsm thread a few pages back

Quote:
Originally Posted by big brother smoke View Post
2-22s and 1-18

Pork butts get the 18; ribs get a 22, brisky gets the other 22; the chicken gets the 22 once the brisky is done. This is my first year cooking on WSMs as you know.
__________________
Backwoods Party
WSM 22
WSM 18
La Caja China #2
Weber 22 Kettle
Brinkman Vertical Charcoal (out on loan)
Weber Q 200
Weber Summit Series Gasser

super sneaky thermapen disguised as a protemp
NS Mike D is offline   Reply With Quote


Unread 03-16-2012, 08:36 AM   #13
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Downloads: 1
Uploads: 0
Default

We compete with 1 22 and 1 18, plus an 18 kettle. Brisket and chicken are done in the 22, butts and ribs in the 18. If I had room for another 22, 2 of them would be plenty! The only thing we cook overnight is butts though, and since we do those in the 18 it saves a little on fuel
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Unread 03-16-2012, 09:40 AM   #14
HarleyGirl14226
Full Fledged Farker

 
HarleyGirl14226's Avatar
 
Join Date: 12-30-10
Location: Amherst, NY
Downloads: 0
Uploads: 0
Default

We use our 22's for chicken and ribs. We run Guru's on both, and we use water in the pan. Looking to get the grommets this Spring.
__________________
Gail
The 5th Artery BBQ
https://www.facebook.com/The5thArteryBBQ

KCBS / NEBS / CBJ
MAK 2 Star General / Yoder YS640
2 - WSM's 22 1/2 / 3 - Weber kettle's
Backwoods Fatboy
PINK Thermapen
HarleyGirl14226 is offline   Reply With Quote


Unread 03-16-2012, 09:49 AM   #15
lbmksu
Is lookin for wood to cook with.
 
Join Date: 04-15-10
Location: Wichita, Kansas
Downloads: 0
Uploads: 0
Default

We do everything on the 18"ers. Friends have the 22, but tend to forget that they get control differently. This is a solid cooking unit even without the mods. My suggestion is to pick what you want and stick with it, even if you use it straight out of the box.
lbmksu is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:42 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts