WSM 22½" (57cm) - starter equipment/kit & modification options


 
P

Petroni North

TVWBB Member
WSM 57cm / 22½” smoker – equipment bought or being considered so far

WSM 57cm Smokey Mountain http://www.riversidegardencentre.co.uk/weber-smokey-mountain-57cm.html

4 x 3kg Weber briqs (massively overpriced but no 8kg bags in UK) - http://www.riversidegardencentre.co.uk/2x-weber-premium-long-lasting-briquettes-3kg.html

Sand – playpit sand for water tray – to help hold heat and restore the right cooking heat faster after removing the top cover (don’t use normal building sand) http://www.argos.co.uk/beta/static/Product/partNumber/3650574.htm

Gloves (silicon) & meat shredding claws (to handle the meat joints) http://www.amazon.co.uk/dp/B015K7RAQO/

Weber firelighters – came with the WSM 22 promotion pack but will try them as described in the Weber manual (i.e. lay 5 across a fully loaded coal ring)

Nomex gasket and glue – to reduce the airgaps around door but might seal the two rings/section joint too at some point to see if it reduces fuel use http://www.ebay.co.uk/itm/Gasket-We...327955?hash=item27c295e513:g:k3oAAOxy63FSxPTp

Remote thermometer – dual monitoring unit with two heat probes, saw this many times recommended on this forum http://www.amazon.co.uk/dp/B009ITJT92/

Baste mop – for ribs

Grill cleaner brush

Foil – metal foil to wrap joints either to finish cooking in WSM or to rest before serving

Rib holder/extension – to increase the number of ribs I can cook in one go http://www.ikeahackers.net/2014/06/spare-ribs-holder-2.html (great solution here from Darren Collins - thanks)

Spray gun x 2 (water and a juice/apple) £1 each in The Range

Woods (to test and see if I can tell the difference) - Apple ,Mesquite & Hickory http://bbqsmokingwood.co.uk/?page_id=11 (thanks to Darren Collins)


Wood Chip tray – not found one I like yet but as the early wood smoke is more effective (before meat seals) I will try heating/scorching with a tray as well as just burning

To experiment with rubs I bought quantities of black pepper corns, ground white pepper, paprika, smoked salt, ground cumin, muscovado sugar, chilli flakes, cayenne, kosher salt, garlic powder, onion powder, Colemans mustard powder, Worcestershire sauce

And I am thinking about the following

Spice grinder (mainly for peppercorns and smoked rock salt) http://www.amazon.co.uk/dp/B0191AGKJY/

Hinge - to connect the mid section ring to the lid http://www.amazon.co.uk/dp/B00KAH3CLW/

Extension ring/stacker – to add 50% to the WSM cooking area for about $140/£100 http://cajunbandit.com/wsm-parts-mods/22-5/

Replacement stainless steel door & latch http://cajunbandit.com/wsm-parts-mods/22-5/
Or if stocked http://battleboxbbq.com/product-category/cajun-bandit/

Stainless steel Wood chip box (but will experiment with foil first) - example http://www.amazon.co.uk/dp/B005PLQCOW/

If you have any tried, tested favourite items of kit you think new smokers should consider please reply and I will add/replace the above and credit you as source – thank you - Peter
 
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Petroni North said:
WSM 57cm / 22½” smoker – equipment bought or being considered so far
....

4 x 3kg Weber briqs (massively overpriced but no 8kg bags in UK) -You don't have to use Weber, any will work. Kingfords is really popular in the US

Sand – playpit sand for water tray - Don't fill the tray in the 22" It will be far too heavy to deal will. I run at about 1/3-1/2 full.

....
Weber firelighters – I place 2 in the middle, all you need. You don't want too much fire at once.

Nomex gasket and glue - Don't bother with the joints between the sections. They will seal up fine after a few uses. I use nomex on mine, now they don't site quite right.
.....

Spray gun x 2 (water and a juice/apple) £1 each in The Range - Cheap, but you would be better to just keep the lid closed

...

Wood Chip tray – Just chuck the chunks on the coals, no tray needed.

...


And I am thinking about the following
...

Hinge - I have one and like it. IT keeps me from having to find a place to set the lid down. Highly recommended.

Extension ring/stacker - Dude! How much you going to cook at once?

Replacement stainless steel door & latch - Have looked at them, but try with the standard door first, the 22" door and latch is much better than the orignal 18"

Stainless steel Wood chip box - Not needed!
Click to expand...
Added my thoughts to the above in blue.
 
Andrew F said:
Added my thoughts to the above in blue.
Click to expand...

Some great feedback there Andrew thank you. Spend yesterday like a drowned rat in the torrential rain going from garden centre to garden centre checking out fuel options. Tracked down some briquettes at 55% below the current price of Webers own (as they have no large bag sizes in UK atm and small cost an arm and leg) so will try those when my inital stock of Weber 3kg bags are used (2/3 cooks)

Sand - I set the sand up early this evening with exactly 5kgs (about a third of a pan) which I spread to be roughly one inch thick from edge to edge and then place a £1 turkey foil tray (which I had crushed underfoot to be saucer shaped) lined with foil as a drip tray. Great to see your advice matches what I did :)

Fuel - As for fuel quantities & firelighters, the Weber manual says for a 4-8lb shoulder, or 10-18lb whole ham, I need 150 briqs (about 11lbs) laid in the tray with 5 of their firelighters spread about on top. I used 85 to form a single layer (all touching at least one other) from wall to wall and threw 15 into the chimney and then came on this forum tonight to get some ideas that might compete favourably with Webers instructions. I will add another 50 into the tray or chimney tomorrow morning before I start which will hit the third/half level you suggest. Would I be better piling them up into a more centred 'heap' or keeping a covering across the entire base? I'll scrap the 5 firelighter advice and go with your 2.

Wood - three hickory lumps soaking as we speak. Tray idea on hold - thanks.

Nomex gasket - not arrived yet. I will shelve the idea of sealing the sections and just try it on the door if I cannot get a better formed one some other way.

Spray guns - shelved

Wood tray - shelved

Hinge - I have rigged a 2ft square fully enclosed 'home' for this first unit together with a Celotex (foil covered wall insulation block) collar with only the top vent and temp gauge showing, It is also out of any wind and under an outcrop cover of a stable so no rain can get directly on it (unless storm conditions when I wont be cooking). I can regulate airflow to the three bottom vents without problem. Above the shelter I have space to sling a 'strap & hook' to pop the lid onto when I lift it. After smacking myself in the face/head a few times (I predict), I will then revisit the hinge idea :p but until then..........

Extension ring - This is the first of 4 planned units where I intend setting a small business up to provide butts and briskets for local residents so they get the authentic taste of a fresh cook and 'off the smoker' meat but can get one on a Friday night or Saturday lunchtime without having to do the graft themselves. It may come to nothing but with my family (eldest son, home based wife) being interested, it just might work. Initially two locations involved so an extension ring or two may prove a useful option if it provides 50% more cook space for less than 25% of the investment of the equivalent a dedicated unit. It might also mean I can get away with a single unit running with three trays rather than 2 or 3 with less product on them. A lad in South London is doing the same atm and smoking 70kgs a day on three smokers in his residential property back garden! (His neighbours must love him)

Stainless steel wood chip tray - shelved

Cheers again for the heads up mate.
 
Petroni... The Celotex home is more than likely THE most beneficial of all items you listed about. Good job !
 
I'd recommend not soaking the wood chunks as you will just have to burn out the water before it smokes. You do mean chunks? As in fist sized hunks of wood? Not chips, like mulch? Good as chunks are what you want.

AS for fireing up the smoker, I'd suggest you look at:
http://virtualweberbullet.com/fireup2.html

Pay attention to the "Minion Method." It works well for most people. I have a ATC blower ( Automatic Temp Control ) so I don't use the MM, but I did a lot before I got the ATC.

70kgs! per day? Yum! I wasn't saying don't get the ring, just wait until you need it.
 
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Bob Bass said:
Petroni... The Celotex home is more than likely THE most beneficial of all items you listed about. Good job !
Click to expand...

Cheers Bob

Andrew F said:
I'd recommend not soaking the wood chunks as you will just have to burn out the water before it smokes. You do mean chunks? As in fist sized hunks of wood? Not chips, like mulch? Good as chunks are what you want.

AS for firing up the smoker, I'd suggest you look at:
http://virtualweberbullet.com/fireup2.html

Pay attention to the "Minion Method." It works well for most people. I have a ATC blower ( Automatic Temp Control ) so I don't use the MM, but I did a lot before I got the ATC.

70kgs! per day? Yum! I wasn't saying don't get the ring, just wait until you need it.
Click to expand...

Yes Andrew, Weber hickory chunks ranging from 3-8oz I guess. I won’t soak again (read below)

I am coming to the end of my first cook and thinking of just finishing in the oven tbh.

Took about 40 mins to get the fire sorted, used 6kgs of briqs assuming I would have some left at the end of the butts to use on 20 bone in chicken thighs sitting in the fridge later to help seal the cooker and feed the ever present masses.

Used 6 sheets of rolled news paper in the weber chimney as demo’d in so many posts. It burned fine but briqs didn't catch which surprised me. Used two weber firelighters which worked fine. Exactly 20 mins later the full chimney was added to 85 briqs in the burn ring and spread evenly across (which is something I still had not researched fully, heap or spread but will read your link shortly Andrew - ty.

Time now 07.01am

Waited until cooker hit 349f on the Maverick top grill sensor & I put the two shoulders in (07.45am) and added one 200g (7oz) wet block of hickory

After 30 mins cooker had dropped to 304 but the hickory block was hardly touched so added additional dry 5oz piece

15 mins later it was back up to 322 (08.30)

Closed all three bottom vents and left top open fully
8.45 = 300
9.03 = 291
9.15 = 288
9.35 = 280
9.45 = 279 (the fitted Weber thermometer was reading 235f at the same time - 44 degrees of error, no wonder some people have terrible experiences)
10.00 = 275
10.10 = 273
10.20 = 273
Staring to worry that the temp is too high and trying to think if I should (or can) knock it down to 225-250 – I am reading the forums but no brainwaves yet.
Opened lid, applied the now liquid rub/blood residue that ran off the two joints (I salvaged this from the bags that the pork had sat in for 4 days in the fridge), lovely heavy thick goo!

Lid back on inside a minute, temp dropped to 232
Back to 270 almost immediately (3 mins)
Left the Celotex collar off and took front door off the cooker shelter to try cooling the skin a little but not working. I think spreading the coals fully across the ring was an error, next time I will pile half a chimney in the centre as a heap and leave a ring of unburned outside.

Added final piece of dry hickory about 4oz, aiming for little/light smoke first time out

10.45 = 264
Replaced the collar and door to seal the shelter back up and experiment with the top vent
11.00 = 264 = Closed top vent to one matchstick open
11.05 = 257 finally coming down – wish I had closed the top vent a little earlier
11.10 = 246
11.13 = 243
11.15 = 239
11.18 = 234 opened top vent to 2 matchsticks to slow the steep temp decline
11.20 = 226
11.22 = 225 Bingo! Now to stabilise it.
11.24 = 219 Opened top vent to 3 matchsticks
11.28 = 216
11.30 = 214 Opened to 4 matches and gave coals grill a slap to loosen ash
11.35 = 217 Closed to 3 matches
11.40 = 216 Opened to 4 matches
11.45 = 207 Opened one bottom vent fully
12.00 = 208
12.05 = 212
12.08 = 216
12.12 = 217
12.14 = 219
12.20 = 223 Close top vent to 3 matchsticks
12.23 = 225
12.33 = 223
12.42 = 225 Getting there getting there…..
12.45 = 228 (meat temp just hit 150)
12.50 = 230 Time for a beer
13.10 = 234 (meat temp 154)
13.35 = 239
13.50 = 237 (meat 158)
14.00 = 234
14.10 = 234 (meat 158)
14.20 = 234 (meat 160)
15.00 = 234 (meat 163)
15.15 = 228 (meat 163)
15.45 = 264 (meat 163)
16.00 = 216 (meat 165)
16.15 = 216 (meat 166)
16.25 = 207 (meat 167)
17.40 = 255 (meat 165)
17.45 = 257 (meat 167)
17.50 = 257 (meat 169)
18.00 = 253 (meat 169)
18.10 = 253 (meat 171)
18.35 = 243 (meat 172)
19.10 = 234 (meat 174)
19.27 = 228 (meat 174) thinking of wrapping and bringing inside and oven finishing as they (2 x 8lb bone in shoulders) have been in 12 hours + and still 20 degrees short of my target temp. Any thoughts? I'll hold off for another 30 mins
20.15 = 235 (meat 172) - both pieces transferred to fan oven, foil wrapped, in at - varying between 230 and 237f

Should I wrap or leave open? Add some water to oven or leave as is? So many questions, so little time.....
20.50 = 230 (meat 180) suddenly we are making progress with the temp
21.15 = 232 (meat 185)
21.38 = 237 (Meat 190)
21.50 = 235 (Meat 192)
22.20 - 235 (Meat 196)

About 15 hours to get to 196, is this typical/common. Seemed longer than I was expecting as the temp took 7½ hours to rise 22 degrees which, despite stalls etc seems very slow indeed. Anyone have a view to share. Cheers in anticipation.
 
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Thick pieces of meat are prone to stall. Always cook by meat temperature and all you can do is give it time. Two hour stall is not uncommon and meat temp can even go down as well. Only time i have finished in oven is running short on time and it would have taken to long to get fire temp back up. I wrap my meat after it hits 200 and it wrapped in foil then towels and then placed in cooler till time to eat. I have had them sit 6 hours in a cooler and still be perfect.
 
Jas said:
Thick pieces of meat are prone to stall. Always cook by meat temperature and all you can do is give it time. Two hour stall is not uncommon and meat temp can even go down as well. Only time i have finished in oven is running short on time and it would have taken to long to get fire temp back up. I wrap my meat after it hits 200 and it wrapped in foil then towels and then placed in cooler till time to eat. I have had them sit 6 hours in a cooler and still be perfect.
Click to expand...

Thanks Jas. Its taken longer than I expected (by several hours) so all I can do this time is let it rest and then sample some, take a few pictures and bag it for the fridge/freezer for sous vide reheat later. Not the way I had hoped but its 10.30 pm and I havent taken it out to check if the bones are loose yet so still some time to go.
 
Success!

What I thought looked like a charred shrunken overcooked piece of meat turned out to be the tastiest pork I have ever eaten. My lips feel like I shut my eyes and got kissed by an angel, warm and ever so tingling.

I have a pile of pics to share and will find a way to house them online tomorrow, meanwhile, after this 19 hour stint of my first cook, I am off for another well earned beer.

My thanks to all who helped make this happen, moocho grassyarse :wsm:
 
Petroni North said:
Success!

What I thought looked like a charred shrunken overcooked piece of meat turned out to be the tastiest pork I have ever eaten. My lips feel like I shut my eyes and got kissed by an angel, warm and ever so tingling.

I have a pile of pics to share and will find a way to house them online tomorrow, meanwhile, after this 19 hour stint of my first cook, I am off for another well earned beer.

My thanks to all who helped make this happen, moocho grassyarse :wsm:
Click to expand...

If you don't have a thermapen I suggest you get one. They have specials all of the time. Sounds like a wonderful first cook.
 
Jas said:
If you don't have a thermapen I suggest you get one. They have specials all of the time. Sounds like a wonderful first cook.
Click to expand...

I haven't seen a Thermapen yet (but will soon) but I have used a Maverick 732 and an Amir Digital Thermometer as better bits of kit to the stuff I already owned.

edit : seems the one I have is similar but may not have the quality or precision (or price) of the thermapen but this one worked just fine and the read was fast and matched the Mavericks reading
http://www.amazon.co.uk/s/ref=nb_sb...+the,aps,130&rh=i:aps,k:amir+thermometer?tag=
 
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