Search results

I think that is going to be quite the adventure after getting used to your WSM. Maybe I am missing something but I don't see anyway to control the air flow either in or out. I guess you could open and close the door but since there are no visible air dampers I bet this thing is an air leaking...

Find a used 22" kettle on craig's list and with some shorter legs you now have 2 22" WSMs.

I would recommend curing it with a couple nice big pork butts. Incidentally that is what I would recommend as your first cook. They are forgiving enough that you don't have to worry to much what the cooker is doing.

I second what Bob stated. It would be interesting to see if you put a good digital probe in the same location as the dome thermo how "off" it would be compared to the digital. As long as it is consistent I can work with it and I am assuming the bi-metal thermo might react a little slower then...

That sucks and I agree but with any mass produced item you are going to have these issues. I am glad to hear they are making it right. If I were you I would go around one more time. My lid does not touch the middle lip at all when I put it on. I would be afraid to mess up the lid any more by...

Something else to consider is the 3-2-1 for spares and the 2-2-1 for baby backs is just a guideline and not a hard and fast rule. Also "Fall-off the bone" ribs to many people are over cooked. Especially for comps but my family prefers the fall off the bone ribs so that is how I cook them also...

According to the Weber site with the lid open it is 48.5". I am assuming the lid open means off. I can measure mine tonight when I get home and will find out for sure.

I've had mine for three weeks and still go out and wipe it down and just look at it every night. I usually get this silly little grin on my face.

Not much help on the Mini-WSM but I will be at a couple of games and will be willing to come by and do some taste testing for you. GO CATS

I have smoked butts, ribs, brisket and chicken on my 22" OTS using a Smokenator with a Hoovergrill. They even make a Smokenator for the 26". It can be done without the Smokenator but I liked it and still use it to this day for smaller cooks. Here is the website for the Smokenator...

Hey Bob I haven't had a chance to use the WSM again. Planning on a rib cook this weekend. My coals do go out rather quickly when I shut all the vents so I don't think I have a major air leak. Someone suggested putting a light inside at night and that will help identify where you are leaking bad...

It was my understanding that when you use a temperature control device you wanted your other two vents closed. The way the Auber mounts you should be able to get plenty of air to the coals without the other vents open. This will help with the charcoal usage. I know with mine I have two of the...

Thanks guys for the suggestions. I have been dumping the lite coals in the middle and I have all three vents open. I assembly the cooker and let it come up to about 235 when I am shooting for 250. I then completely close 2 of the vents and the third one about 50%. Then when I get close to the...

What temp do you plan on cooking the butt at will determine the amount of time it will take to cook. Also on my last butt I cut it in half before I put it on the smoker. That cut my time drastically and I ended up with more bark. I would say if you got the butt on by 6 since its only 5-6 pounds...

One of the reasons I purchased a WSM was for the supposed temp stability. I have now cooked on my new one 3 times and I am constantly chasing the temps. They will start to trend down so I will go out and make an adjustment. The temp will recover and I think it is going to stabilize but it will...

I would agree with Robert. Probe tender is the correct way to tell if it is done. It sounds like you had a bad thermometer.

I am new to the 22 WSM as well but I have read several posts on this matter. Some like to get/make a smaller charcoal ring for shorter cooks and some go ahead and fill up the 22 and then just close all the vents when the cook is done and reuse the leftover charcoal the next time. I am going to...

I have a question for everyone that uses a Maverick ET-732 or any other digital pit probe in the WSM. I was doing my first cook this weekend on my 22.5" and everything was going I brought the WSM up to temp nice and slow it was pretty steady at 250 when I decided to put the two 9# pork butts on...

I agree with everyone in that mine is dome temp runs anywhere from 15-20 degrees cooler then my cooking grate. However, I only have one cook in on my WSM so time will tell.

Looks like some mighty tasty ribs to me. Are you sure you have never done this before?