PDA

View Full Version : Proud Daddy of 22" WSM


Desertdog
02-15-2009, 09:51 AM
Got a great deal on this new 22" WSM at BBQ Island in Tempe, Arizona this week! After an initial burn yesterday, got her fired up this morning and a Butt and Brisket are happily smoking away.

Gonna do all four meats today as a test run for future comps. Neighbors are already circling....:razz:


http://i107.photobucket.com/albums/m288/dolson25/IMG_3931.jpg

watertowerbbq
02-15-2009, 09:55 AM
Please post lots of pron on the smoker. I'd really like to see how much meat that thing can really cook. Look forward to the pics. Thanks in advance.

watertowerbbq
02-15-2009, 09:56 AM
Clarification: I want to see the meat on the smoker while it's cooking. Sorry for the confusion. When I read what I posted, it wasn't exactly what I wanted to say. Sorry.

Midnight Smoke
02-15-2009, 09:59 AM
Congrats! Fine looking son you have right there. Post some more on the cook.

bigabyte
02-15-2009, 10:04 AM
It's a beautiful 22 inch, 75 pound bouncing baby WSM!

Desertdog
02-15-2009, 11:56 AM
Temperature outside is around 53 degrees and there is a bit of wind. Having trouble getting it above 230 and it is using a lot of fuel.....

Ribs will be going on here shortly, I have the Brisket and Butt on the top, but will move them down into the belly when the ribs go on.

garyk1398
02-15-2009, 12:01 PM
Aren't you afraid of killing that beautiful saguaro behind the WSM with all of that smoke or is there a recipe out there for smoked cactus?:rolleyes:

jack040806
02-15-2009, 12:34 PM
Congratulations on your new baby. Be careful though, they grow up so fast. Soon he will be off to college and asking to borrow the car.

SmokeInDaEye
02-15-2009, 12:40 PM
Temperature outside is around 53 degrees and there is a bit of wind. Having trouble getting it above 230 and it is using a lot of fuel.....

Ribs will be going on here shortly, I have the Brisket and Butt on the top, but will move them down into the belly when the ribs go on.

how much fuel have you used? Are you using the minion method?

Norcoredneck
02-15-2009, 12:48 PM
What kind/brand?

SmokeInDaEye
02-15-2009, 01:22 PM
What kind/brand?

It looks like Kingsford Comp in the photo, no?

Desertdog
02-15-2009, 05:50 PM
Yeah,

I started with Kingsford comp, and i used the minion method, it did stablize at 250 and has done pretty good the rest of the day, feeding it the rest of the 12 lb bag a few at a time. I did add some "The Good One" Lump Charcoal here towards the end to bring the temp up for the chicken, it is setting at 275 right now, but my daytime temp has been as high as 65 degrees today.

Here are a couple action pics from today...

Before I moved them below deck.

http://i107.photobucket.com/albums/m288/dolson25/IMG_3935.jpg


COuld have gotten 4 racks laying down, and easily have gotten another brisket and Butt down below....also there is enough room between the grates to add another if needed.

http://i107.photobucket.com/albums/m288/dolson25/IMG_3936.jpg

Alexa RnQ
02-15-2009, 05:57 PM
Beautiful! http://www.divaherself.com/headbang.gif

Quiggs
02-15-2009, 06:33 PM
Looking good Dean!! Use a rib rack were going to be able to do lots of ribs next comp!

Quig of Havasu

eagle697
02-15-2009, 07:06 PM
So, i take it you are planning on using only one 22 inch WSM at comps in the future? If timing and temps work out, that could make planning and packing much easier. Let us know how that works out.

Kosmo's Q
02-15-2009, 07:55 PM
I am so jealous.

watertowerbbq
02-15-2009, 08:09 PM
How many butts do you think you could have gotten on each rack? 4, 5, 6???

BTW, I think I'm getting jealous. :-D

Follow up question, do you think you could have gotten 2 butts and 1 packer on a single rack? Inquiring minds wants to know. Thanks.

zydecopaws
02-15-2009, 08:59 PM
You're going to love the 22.5" WSM. Mine arrived a couple of weeks ago, and I haven't figured out how I can justify filling it up. There is so much room on there compared to my old 18.5" that I can't wait until the weather clears up around here and all my friends find a reason to get together again so I can see how much it can really cook at once...

Desertdog
02-15-2009, 10:14 PM
Easily could have gotten 4 butts on a rack. With proper planning, you can use only this at a comp and come out OK. I took out the water pan after my foiled Brisket and butt were at temp (196) threw them in a cooler, actually overcooked my ribs, still presented OK, dropped three pieces of chicken (Duuooohhhh!) on the ground (5 second rule?).

Have to say, over all, flavor was outatanding on all 4 entries, this was the best brisket I have ever made (flavor and tenderness were off the charts good). I am very happy with the big WSM.....can't wait till next weekend to do it again. (chit, wife wants to go skiing....)

ANYWAY, not my best work, but here we go. Feel free to abuse me....:lol:

http://i107.photobucket.com/albums/m288/dolson25/IMG_3937.jpg

http://i107.photobucket.com/albums/m288/dolson25/IMG_3948.jpg

http://i107.photobucket.com/albums/m288/dolson25/IMG_3983.jpg

http://i107.photobucket.com/albums/m288/dolson25/IMG_3984.jpg

http://i107.photobucket.com/albums/m288/dolson25/IMG_3988.jpg

Rookie'48
02-15-2009, 10:50 PM
Wow!

smokindorf
02-16-2009, 05:16 AM
Great lookin' grub, and all packaged up ready for me to pick up:biggrin:. John

Desert Dweller
02-16-2009, 06:27 AM
I am green with envy!

Mad Max
02-16-2009, 07:38 AM
Enjoy the new smoker, I'll PM you my address, so you can send me your boxes for a closer review. Great Job.

Brian in So Cal
02-16-2009, 07:42 AM
Nice!!!

Phesant
02-16-2009, 08:07 AM
Sweet

michiana mark
02-16-2009, 01:52 PM
winner, winner, BBQ dinner:-P

BBQ_MAFIA
02-16-2009, 01:57 PM
Enjoy the new toy. Great looking boxes.

MattCom
02-16-2009, 03:05 PM
Nice job!
I jammed 4 butts (34# total) into my 18.5 wsm on saturday... the poor boy looked too crowded...

JD McGee
02-16-2009, 03:12 PM
I'd score 'em all 9's for presentation...you'll have to send a few samples out my way for a more thorough judging! :twisted: Great job bro! :-P Nice smoke penetration on all...cherry?

jack040806
02-16-2009, 03:17 PM
Abuse you? The only thing that I see there that could warrant abuse is the fact that none of those pics has me sitting there eating.:rolleyes:

Desertdog
02-16-2009, 04:35 PM
I'd score 'em all 9's for presentation...you'll have to send a few samples out my way for a more thorough judging! :twisted: Great job bro! :-P Nice smoke penetration on all...cherry?


Mixed Cherry with a bit of hickory. Thanks for the scores! I would not have been so generous.:redface:

Alexa RnQ
02-16-2009, 05:19 PM
So, is that bad boy going to make an appearance in Tempe, where we can see and pet it?

And are you going to pull another Major Woody's Boner?

Que-Dawg
02-16-2009, 06:02 PM
WOW those dudes look great:biggrin::wink:

sticker500
02-16-2009, 07:19 PM
If I was judging (which I can now!), I can say you did a fabulous job on appearance. I am sure they tasted great too!

leanza
02-16-2009, 07:50 PM
Very nice outcome there. Ribs look great as well. Can we ask what you paid for the WSM? What's the lowest price we can get one for?

Desertdog
02-16-2009, 08:12 PM
So, is that bad boy going to make an appearance in Tempe, where we can see and pet it?

And are you going to pull another Major Woody's Boner?


:roll: :biggrin: I am bit confused Alexa, you want to pet my WHAT??? :biggrin:





I paid $350 for mine, I have not seen it lower, although I have heard that they can be found as low as $299. I think SRP is $499.