My new WSM!

[djoseph74]

Thanks to everyone who helped me pick it out!

 

[Callahan-que]

Congratulations you're going to love it.


Sent from my iPhone using Tapatalk

 

[gooffy140]

Get her fired up and let's see some prom of her maiden cook.

Enjoy the new smoker.

 

[djoseph74]

Get her fired up and let's see some prom of her maiden cook.

It'll most likely be a boat load of ribs. I started the initial residue burn, and will season it all day tomorrow.

Thanks!

 

[Offthehook]

Looks cold out

 

[djoseph74]

Yah, its 27 out right now. I'm in Michigan.

 

[Offthehook]

Explains the tarps lol

 

[Dirtbuddy]

So shiny and puurdy!~

ZERO need to "season" WSM's, complete waste of charcoal and time. Load it up and start cooking ASAP.

 

[djoseph74]

Explains the tarps lol

LOL yup, just put those up tonight. I didn't anticipate the snow infiltrating the gazebo. I had to shovel, and the smoker heat is taking care of the snow. :clap:

 

[djoseph74]

So shiny and puurdy!~

ZERO need to "season" WSM's, complete waste of charcoal and time. Load it up and start cooking ASAP.

That's what everyone says, but Harry Soo said to season it. lol I know, I know, he's competing professionally... What I'm doing now is burning off the residue. The grates and inside had quite a bit. I'm going to fire something up tomorrow night.

 

[Offthehook]

You cold weather guys are troopers, coldest it has been here is about 32 in the morning

 

[djoseph74]

You cold weather guys are troopers, coldest it has been here is about 32 in the morning

I'm a true northerner. I love the winter.

 

[tyotrain]

Congrats on the new cooker


Have fun and happy smoking
BBQ UP

 

[BobM]

Congrats on your new cooker and good luck with it!

Sent from my Android phone.

 

[rwalters]

You are gonna LOVE it.

 

[yakdung]

Congrats! I love my WSM 22.

 

[fantomlord]

Congrats! You'll love it...can't wait to see some pics of your cooks :thumb:

 

[Clayfish]

Congratulations on finding your new best friend!

 

[HankB]

It'll most likely be a boat load of ribs. I started the initial residue burn, and will season it all day tomorrow.

No no! You season the meat, not the cooker! :heh:

I would wash the cooking grates with dish detergent and water and fire that baby up! This is not a UDS that may have had something else in it that you need to get rid of.

I just acquired a 22.5 WSM too. I also have a 18.5 WSM and mini-WSM. Unfortunately I have too much frozen pulled pork, ribs and brisket in the freezer to smoke any of those. While I draw down on that, I'm watching for chicken to go on sale.

Modifications? None are required as it will work well out of the box. But here are a couple things I do on mine.

• Put in a small eyelet for thermometer probes just below the level of the top grate. I just get plain eyelets at the H/W store rather than get the ones that replace the support bolts.
• Put high temperature silicone along the grooves on the top and bottom of the mid section. It will eventually seal by itself from smoke buildup but I had the silicone from when I did this on my 18.5.
• Put 1/4" bolts through the internal supports midway betwen top and bottom grates long enough to reliably support a third grate. I like to lay my ribs flat and this allows 50% additional capacity.

 

[SmokinSlowPoke]

Shes a beaut!