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MWess I agree with Jon. I have reheated many briskets by using the grill or on the smoker. I slice into serving sizes and put in those throw away serving pans with lids, and put in the fridge or coolers. On the day that I have to serve the meat, I put the pan on the grill or smoker...

Jon My post regarding the temp gauge on the 22.5 WSM was meant only as an information guide to those who may or may not check temp gauges. Now that I know what the accuracy of the gauge is, I just use it as a refrence. I agree that the steady temp on a long cook is the important thing.

Something that I forgot to put in my post for the new WSM pertains to the temp gauge. This gauge ran 35 degrees lower that the other gauges that I used. I used three other temp gauges that all read identical readings, and all of them were 35 degrees higher than the one supplied by Weber...

Ralph: See my post in the barbacuing forum as to the first cook on the new 22.5 WSM. This was the easiest cmoke that I have ever done. The temp never got over 250 degrees, and it only got that hot due to an adjustment that I made that I did not have to make. John, you should look...

As I noted in my first post of this thread, the butts went on at noon. At 8:00 tonight, the internal temps were at 165 and 170 degrees. At that time I foiled the butts and put them back on the smoker with apple juice in the foil wrap. At 10:00 I checked the temps. They were at 190 to 205 in...

First cook on the new 22.5 WSM. 18lbs of pork butts, rubbed with Texas Original BBQ Rub, injected with Big Bob Gibsons shoulder recipe. Butts went on at 12:00, and I know that I will be up very late to pull them. Used 3 chimneys of unlit Kingsford, and a half chimney of lit charcoal. I...

Hi Fellow Smokers I received my new 22" two days ago, and have it all assembled. I am getting ready to fire it up and do a couple of butts. My question is this. Do I have to do anything different than I do with the 18". I use the minion method with the 18"? I have had good luck...