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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-27-2020, 08:57 AM | #1 |
is One Chatty Farker
Join Date: 05-22-18
Location: Port Saint Lucie Florida
Name/Nickname : Rick
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Question about WSM 22
Saturday I finally got to season my new WSM 22. It was easier to use than I thought and the advice I got from some of the Brethren here really shortened the learning curve for me.
I used about a 3/4 full charcoal ring and let her smoke for about 8 hours before she was almost out of enough charcoal to maintain the temp.. I used the minion method, and only had a small spike about 4 hours in; was able to bring it down quickly and maintain after. Now my question, Has anyone used the charcoal ring from an WSM 18 in the 22 for a shorter cook? It seemed as at the end of the smoke, the charcoal was more spread out and had to be brought together to maintain temp, which also caused some ash to rise up when I moved them together. I dont want to have ash on the food in future cooks and thought that the smaller ring would help in those 4 -6 hr cooks. Am I thinking too far out of the box on this? Thanks for your thoughts on this. |
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01-27-2020, 09:05 AM | #2 |
Babbling Farker
Join Date: 08-31-18
Location: Location, Location.
Name/Nickname : Mike
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I have done it and know others that have as well.
It works just fine as you suggest. I currently run a Hunsaker plate in mine so don't have to worry about the ash. If I want to use less charcoal (say for pork ribs rather than butts), I just fill the 22 ring half way up, but if you don't have a diffuser and worry about ash...the 18 ring will do just fine. |
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01-27-2020, 10:17 AM | #3 |
is One Chatty Farker
Join Date: 05-31-13
Location: East Texas, USA
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I've lifted the body off of mine a time or two to adjust things. Sure, you get a temperature spike but, it settles down pretty fast and there is no worry about ash with the body set off to the side.
A smaller fire ring or a Vortex might be something to get for your issue. Also, I ended up at a restaurant supply and bought a shellfish service dish meant for an ice self-service buffet that works really well when I don't run the water bowl. It also will suppress ash flight up onto the meat if you keep it the WSM body when you play with the fire.
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Shirley 24x42, Evie Mae patio, a 'herd' of WSM's, 26" Weber Kettle, ... |
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01-27-2020, 01:56 PM | #4 |
Babbling Farker
Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : tom
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Buy a 12X24 piece if expanded metal at HD.
Cut in half. Length wise. Make/bend a ring/box sides 6" high to what ever you like. Set ontop of your webber coal grate. Mine full is 6 hrs max at 275*. Almost full is a 4 hr cook at 325*. Etc etc. Works great. |
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01-27-2020, 07:39 PM | #5 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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I can run at 250*F for 16 hours on my 18" WSM using a full ring of KBB and 1/2 chim to light. Are you using lump?
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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01-28-2020, 05:42 AM | #6 | |
is One Chatty Farker
Join Date: 05-22-18
Location: Port Saint Lucie Florida
Name/Nickname : Rick
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Quote:
The RO was a "Christmas present" from my daughter (couldnt fit it in my stocking), so I figured it would be good for the seasoning. I dont use lump, but may try in the future. Will order the 18 ring for shorter cooks. Thanks for the feed back Mike |
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01-28-2020, 02:19 PM | #7 |
Got Wood.
Join Date: 08-08-16
Location: Birmingham, AL
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I'll second what Mike said about the hunsaker plate. I got tired of the drip pan pretty quickly and never used water. The hunsaker plate is awesome.
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