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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 08-27-2013, 06:08 PM   #1
TrailerScrap
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Default Wsm 22.5"

Hello Brethren:

I have been reading a lot about UDS equipment and other types of vertical smokers and have decided per some advice here and on the net to buy a WSM 22.5" smoker. I have fired it up and the temp gauge reads right at 225 F (it was close to 250 F but I turned down the bottom dials and totally closed two of them and took the top off and put it back on). It's been holding right there for 15 minutes.

So I came back inside to ask a few questions of the WSM veterans. How much above the 225 F is the top grill and bottom grill in your experience? Did I just get lucky on the setting or has Weber just perfected the bbq game that well to get the temp dialed in like that right off the bat? Last, why didn't I get one of these a long time ago (I am more than willing to be slammed on that questions)?

Thanks for any comments in advance.

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Unread 08-27-2013, 06:43 PM   #2
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Welcome WSM Pilgrim. You too can Master WSM foo coalhopper.

The most important things that sped my learning curve on a new WSM were:

1. New WSM's burn hot until you build up a good gunk on the walls. Cook a boston butt or 2 on that rig to start.
2. Don't trust the dome lid thermometer. It's ballpark but not super accurate. Use it to show a trend of rising or falling temps.
3. Always leave the dome lid vent 100% open unless putting out the coals.
4. Use more coal than you think you need. You can always turn off all vents and save some for the next cook.
5. Don't add too much smoke wood.
6. Unless it's cold and windy outdoors, use water in the pan until you get used to controlling tmps on that rig.

Just my .02 and Good Luck! Your going to love it!
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Unread 08-27-2013, 06:48 PM   #3
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When you get the hang of things you'll want to drop using water but i'll let the WSM users fill you in on that.
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Unread 08-27-2013, 07:22 PM   #4
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Quote:
Originally Posted by Toast View Post
Welcome WSM Pilgrim. You too can Master WSM foo coalhopper.

The most important things that sped my learning curve on a new WSM were:

1. New WSM's burn hot until you build up a good gunk on the walls. Cook a boston butt or 2 on that rig to start.
2. Don't trust the dome lid thermometer. It's ballpark but not super accurate. Use it to show a trend of rising or falling temps.
3. Always leave the dome lid vent 100% open unless putting out the coals.
4. Use more coal than you think you need. You can always turn off all vents and save some for the next cook.
5. Don't add too much smoke wood.
6. Unless it's cold and windy outdoors, use water in the pan until you get used to controlling tmps on that rig.

Just my .02 and Good Luck! Your going to love it!
+1 on Toast advice! Especially #5. The WSM packs a lot of smoke flavor on just a little bit of wood. Experiment to get it to your liking.

Welcome to the WSM club! You'll be amazed how much you can fit on the 22.5 if you ever need to feed a crowd.
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Unread 08-27-2013, 07:24 PM   #5
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Quote:
Originally Posted by Toast View Post
Welcome WSM Pilgrim. You too can Master WSM foo coalhopper.

The most important things that sped my learning curve on a new WSM were:

1. New WSM's burn hot until you build up a good gunk on the walls. Cook a boston butt or 2 on that rig to start.
2. Don't trust the dome lid thermometer. It's ballpark but not super accurate. Use it to show a trend of rising or falling temps.
3. Always leave the dome lid vent 100% open unless putting out the coals.
4. Use more coal than you think you need. You can always turn off all vents and save some for the next cook.
5. Don't add too much smoke wood.
6. Unless it's cold and windy outdoors, use water in the pan until you get used to controlling tmps on that rig.

Just my .02 and Good Luck! Your going to love it!
What Toast said
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Unread 08-27-2013, 07:26 PM   #6
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Thanks for the responses...I have been smoking for quite sometime, but with offset smokers (crazy fluctuation in temp). The smoker is still going right now 1 hour, 30 minutes, still sitting in the smoke range at about 250, I did replenish the water after about an hour, this thing uses some water. I will put grill level thermometers on it to be sure of the cook level temps...I expect the bottom on will be a little warmer than the top one.

Right now I am happy with the performance from a 1/4 bag of coals in the smoker. I'll keep checking as long as I'm awake, if it last over two hours I'm going to be amazed!!! I only have one complaint...the way the coals are in the bottom. I will have to modify the basket to be able to take the coals out with the basket.
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Unread 08-27-2013, 07:35 PM   #7
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That is weird that it is using up a lot of water. My last smoke, my WSM ran at 275 for 8-9 hours and only had to add about an inch to inch and a half about 6 hours in. I fill mine all the way up to the top about a half inch from where it starts to make the lip at the top.
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