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I just this morning vacuum packed about 30lbs of King Salmon filet with skin on that I smoked yesterday. Our process is to brine overnight, rinse well, and maranade for about 4 hours in a maranade of real maple syrup, teriaki sause and water. Pat the skin side dry, spray the skin with pam, coat...

I haven't done that yet but last Saturday I did a pork butt on my new 22.5 and I did test the Weber thermometer (right on at boiling and ice water temp) and I tested the lid temp reading versus the upper cooking rack with a remote wire probe. The lid temp thermo is about 15 degrees hotter than...

I have a new 22.5. I've used it twice and love it. I also have questioned whether or not one could lower the water pan and hang another cooking rack. I'm tempted to try it out. It actually would be easy to simply fabricate a strap that would bolt to the lower bolts on the hanger in the WSM...

I don't sear them. I rub them with garlic, salt, pepper and olive oil (in reverse order) and smoke them at around 250 for about 4 hrs or until I get the internal temp I want. I usually take them to 135, remove them from the smoker and rest them for a half hour at least. I smoke with hickory...

Good solution. I made up three light gauge angle brakets with holes drilled to mount on the lower door bolt. The brackets lift the grate approx 1/2" and it now clears fine. I love my 22.5 and look forward to testing it this year in competition. Lou from Fall City, WA

I received my new 22.5 last week. Cooked on it Saturday first time. Love it but I did experience the vent tang interferance problem. I fixed it by fabricating three angle brackets that bolt to the lower leg bolt (same nut and same bolt) with the upper leg of the bracket extending out 1" into...

I fixed it. My solution was to fabricate three angle brackets, 3/16x1/2 1/2 with a bolt hole centered in the long leg. I then bent the steel into an angle with approx a 60 degree interior angle. Remove lower leg bolt nut and place the angle bracket over the bolt replacing nut. It worked like a...

I just received my 22.5 last week and cooked on it yesterday for the first time. I did four full racks of SL cut ribs and loved it. I followed the recepie for the "Best ribs in the universe" and it seemed very much on target as to temperature and timing. The WSM 22.5 I received is tight, true...

I cooked on my new 22.5 yesterday for the first time. I did four SL cut racks of ribs on the top grate only using a weber rib rack. I used the standard water pan, nearly full with hot water and 6 hours later it was still half full. I think it worked fine and for the time being I intend to use...

I assembled it Friday and cooked on it today. I did four racks of spare ribs cut St Louis Style. Two racks I did Memphis style with dry rub only and apple juice spritz after 3 hours. The other two racks I did dry rub and wet mop after three hours with a homemade BBQ sauce cut with honey. The...