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I just got my first WSM last week. I got the 22 because of the added space. Just think like this, you don't need to use the extra space, but if you need it and it's not there your stuck. Like others have said, it will use more charcoal, but not enough to warrent one or the other. I too say go...

That looks absolutely stunning. I can't wait to try a Brisket and neither can the wife. Man does that look good.

Once again, Jim is making it look sooooo easy. Looking good my friend!

As somebody who may just buy a 26".... Maybe tomorrow, if not deffinately in the next 2 months. My problem with the 22 OTS that I have, is that its to small for what I do. When I have the family over, by the time I get the veggies on Im pretty limited in meat area. I usually do foiled potatoes...

I can honestly say, I would eat the crap outta everything on that plate. Im not even hungry and Im hungry !

I finally pulled the Butt of the WSM at about 11:30 and finished it in the oven at 250. It finished at 1:30 with letting it rest. It was also suprisingly good. I forgot to take a picture. I couldnt believe how hot it was after resting for an hour. Now that its over, Im excited to try again, of...

Pulled the Ribs off. They were suprisingly good. I do know I will not use mustard again. It seemed to block the rub flavor. Oh well such is life. They were still pretty tasty though.

Thanks for the encouragement Jim... Jerry and Aaron. As far as calibrating, I really meant check the therm is boing water, just to see where its at.

You know Jerry, Your Right. I dont really know what I was thinking. Typical rookie mistake? I think I was so overwhelmed with not being able to get the butt the day before. Plus all the other stuff I had to get and do the day of. It is a 7lb butt so yeah 14 hrs went on at 11:30 so about 2am it...

Thats the wierd thing. The dome temp is lower then the grate temp by about 20-30. My dome temp right now is 215 and grate is 250. I do have the probe close to the ribs as Im doing 3 racks. But its been like this the whole cook. I didnt calibrate or check the lip therm before I started but may...

Hmmm, Well I would leave it on but the temp is now 153-154. at this rate it should be done by.... maybe tuesday? 2-3 degrees in 3 hours.

Hey Jim, Thanks! It's good to get some Wisconsin input. No offense to anyone else it's just the whole climate thing, I suppose Boston is about the same. I think my fire is goin good/ok now. It's at 235 at the grate so I'll add a little more unlit to keep it going. I just foiled the ribs after 4...

Thanks for the replies. After thinking, brainstorming and staring at the smoker. I think I figured out my problem. Following, loosely, the "Firing Up Your Weber Bullet" guide, was my first mistake. As Im assuming that the guide is for the 18.5" not the 22.5" which mine is. So basically I dont...

Hey all. Well I picked up a Pork Butt this morning to go along with my Ribs for my first smoke. I bought another chimney, so that I can start with all lit coals. Im using Kingsford charcoal. I waited to the top coal just started to get white. Dumped both chimenys in along with about 10 briq...

I went and picked up my 22" WSM Yesterday. Along with some rubs and sauces, and another chimney. I broke one of the screws while putting it together and there were no extras which kind of pissed me off, but oh well. $0.19 at the hardware store, plus I bought a hinged grate for my 22" OTS, ya...

I hear ya Stuart. When I do burgers and brats, I do enough for the week for lunches. I run out of room fast on my 22

I actually meant just taping the seam of the folded foil, not the actual pan. I to thought about the whole adhesive thing with the tape. Just wondring what others thought.

Sputnick, hilarious!!!! I hear ya. I had a Smokey Joe, then a Jumbo Joe, then a 22 OTS. I bought, a Stainless off brand gasser. It worked ok, but since it has a side burner, its what I use to lit the chimmney It works great too!! The pain for me was lighting the charcoal, this was before I...

While dreaming for my WSM to get here. I was thinking about the "Foiling of the Water Pan". When I went to Sams Club last week, the widest HD Aluminum Foil they had was 18". Since mine is a 22" this presents a problem. Im not sure, but I though I read that even folding seams, water still gets...

I was doing a lot of looking online and watching Chris's videos. It was hard to gauge the size even in video. By a stroke of luck, my wife found out there was a BBQ store just north of us. We made a day out of it. Them being a Weber dealer the first I did was look for the 22 WSM. You right it is...