OK so I got the WSM 22 going for the first time and I gotta say im loving it so far 
.. filled the ring with a 20lb bag and a couple fistful fulls of KB , then dropped about 20 pieces of lit on it with about 6 small chunks of apple wood and about 4-5 large chunks of cherry wood all vents wide open .
Started it about 8pm and by 8:40 WSM was up to temp of 250 , closed bottom vents added 2 pork butts of 7 and 9lbs on bottom and then put a 11.5lb packer on the top grate , put lid back on . Opened bottom vents all the way to bring temps back up to about 270 then closed bottom vents to about 1/4 and top vent wide open , its going steady at 250
....
If butts are done early enough i'll throw in about 5 st.louis ribs on the bottom grate . If not i'll fire up my offset and throw the ribs and about 5 beer can chickens on that . also making ABT's and Moink balls .... wife made a seafood pasta salad that's in the fridge and making the baked beans Chris has on the VWB cooking topics
. forgot to take pics of the before butts or brisket was busy getting the food and house ready for tomorrow .
Heres some I did take ..... in one pic youll see I put a beach chair umbrella on the WSM , had to remove the handle to get it on . Have had a lot of rain last 2 days , its just in case a shower pops up tonight . Using a single probe maverick for the pork butts , and an Igrill to keep track of the WSM temps and the brisket . hope I posted the pics the right way ... ill make sure to take all the after pics and post them up as soon as I can , if I can't get to the comp tomorrow , Happy Smoke Day in Advance ;
!!!!!
[/URL][/IMG]
[/URL][/IMG]
[/URL][/IMG]
[/URL][/IMG]
.. filled the ring with a 20lb bag and a couple fistful fulls of KB , then dropped about 20 pieces of lit on it with about 6 small chunks of apple wood and about 4-5 large chunks of cherry wood all vents wide open . Started it about 8pm and by 8:40 WSM was up to temp of 250 , closed bottom vents added 2 pork butts of 7 and 9lbs on bottom and then put a 11.5lb packer on the top grate , put lid back on . Opened bottom vents all the way to bring temps back up to about 270 then closed bottom vents to about 1/4 and top vent wide open , its going steady at 250
.... If butts are done early enough i'll throw in about 5 st.louis ribs on the bottom grate . If not i'll fire up my offset and throw the ribs and about 5 beer can chickens on that . also making ABT's and Moink balls .... wife made a seafood pasta salad that's in the fridge and making the baked beans Chris has on the VWB cooking topics
. forgot to take pics of the before butts or brisket was busy getting the food and house ready for tomorrow . Heres some I did take ..... in one pic youll see I put a beach chair umbrella on the WSM , had to remove the handle to get it on . Have had a lot of rain last 2 days , its just in case a shower pops up tonight . Using a single probe maverick for the pork butts , and an Igrill to keep track of the WSM temps and the brisket . hope I posted the pics the right way ... ill make sure to take all the after pics and post them up as soon as I can , if I can't get to the comp tomorrow , Happy Smoke Day in Advance ;
!!!!!
