The Virtual Weber Bullet The Virtual Weber Bullet
TVWB Homepage TVWB Product Info TVWB Cooking Topics TVWB Operating Tips & Mods TVWB Videos TVWB Resources TVWB Shopping
Page 2 of 2 FirstFirst 12
Results 11 to 20 of 20

Thread: Before I buy...

  1. #11
    TVWBB Fan Mike in Roseville's Avatar
    Join Date
    May 2017
    Location
    Roseville, CA
    Posts
    196
    Honestly, I really wouldn't worry too much about "accessories." Just cook on it.

    The number one thing for me for my 22WSM...without a doubt...was the Unknown BBQ Hinge. I could always find a place to put the 18 lids...but that 22WSM lid is huge. The hinge has made it my favorite cooker. I will stress though...some people don't feel comfortable drilling into their cooker...and that's ok. There are other things that will make your cooks easier.

    My 18's used to have CB doors on them and they were good. My dad's/brother's don't and they cook just the same. For 22's I have seen several folks with CB doors note that it isn't an improvement over the stock door.
    If you are really worried about airflow, get the lavalock gaskets for the lid and door.

    Lot's of temp controller options...but for me...a Thermoworks Smoke is just as valuable. I learned to play with the vents and I can keep that thing steady for hours and hours.

    My suggestions....Hinge, thermometer (like the Smoke), gaskets, temp controller...probably in that order.
    26.75", Vintage 26", Vintage 22", Vintage 18", Smokey Joe, 22.5", PK Classic

  2. #12
    TVWBB Fan
    Join Date
    Mar 2017
    Location
    Wantagh, NY
    Posts
    126
    Quote Originally Posted by Josh Rodriguez View Post
    Thanks everyone for the feedback. I think just pulling the trigger on the WSM would be a good first step based on your feedback. Probably looking at getting a Thermaworks smoke since I have a cheap thermometer right now. I have a large standard charcoal chimney and also a smaller one by Weber so I think this covers the first thing on the check list.

    Martin- I will have to look into the heatermeter w/damper. I have never heard of this before. Time to roll with some more research.
    I'm not the most experienced here, but I'll second and third everyone's opinion here. Accessories are cool, it gives you something to obsess over but really, I'd say wait until you've figured out where you want them and do it down the road. I bought an 18" and have a chimney starter. At some point I added a thermoworks smoke. I think having the Smoke or something similar is the best accessory after having the chimney starter. Use it for the meat, but definitely use it for the grate temperature as the regular thermometer is off.

    Cook a few times and see how you like it.
    Then again, I haven't tried the temp controller.
    Blue Performer 18"WSM Genesis II LX S-440 Q1200

  3. #13
    TVWBB Super Fan
    Join Date
    Jul 2016
    Location
    Zambia
    Posts
    360
    I don't have the 22, but just the tiny 14.
    Like the others say, just start using it and find out for yourself what you need.
    If your WSM is anything like mine, you'll find it changes it's behaviour after you have used it a couple of times (it starts sealing better)

    I actually don't even use my dual probe thermometers anymore. Just the gauge on the lid. Yes, it's not accurate, but by now I know what it wants to tell me.
    I would just advice on an instant read thermometer (if you don't use the dual probe).

    Have Fun!

  4. #14
    TVWBB Honor Circle Timothy F. Lewis's Avatar
    Join Date
    Feb 2016
    Location
    Kalamazoo, MICHIGAN
    Posts
    4,807
    Bob Bass brings upa good point, the terra-cotta planter saucer is a fine piece for the arsenal!
    When I started down the smoking road, I wanted to do my best to get everything right from the get go, this place helped so much. After reading opinions on various “heat sinks” I opted for the saucer method right from the beginning. My local greenhouse just had a “Pottery blow out” so I picked up a spare saucer for $6.00! Half price is great when you can get it!
    Enjoy!

    Oh, I’m using an 18, I was given a 22 but it was way too big for my needs, I ended up selling it. I didn’t have the extra space.
    Last edited by Timothy F. Lewis; 03-28-2019 at 07:07 AM.
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  5. #15
    New Member
    Join Date
    Mar 2019
    Location
    Elizabeth, Colorado
    Posts
    8
    Quote Originally Posted by Bob Bass View Post
    Let me add this 'accessory'.... Ceramic 'dish'/flower pot base
    Do you mind elaborating. I have never heard of a pot base being used in a WSM before. I am assuming it is used as a heat sink of sorts. So does this just replace the water pan? Any links that your have or your can point me to would be appreciated.
    Black Weber Performer , 22.5" WSM
    Instagram: chapinbbq

  6. #16
    TVWBB Guru Bob Bass's Avatar
    Join Date
    Nov 2011
    Location
    Corona, CA
    Posts
    2,170
    Quote Originally Posted by Josh Rodriguez View Post
    Do you mind elaborating. I have never heard of a pot base being used in a WSM before. I am assuming it is used as a heat sink of sorts. So does this just replace the water pan? Any links that your have or your can point me to would be appreciated.
    Hi Josh,

    My 'suggested accessory', as Timothy mentioned, is to consider running your WSM without water in the pan. My WSM 22.5 has never seen an intentional drop of water in the pan during a cook. While many use a flower pot base, I do not. I foil my pan by itself.

    Here is some insight to the water / no water issue.... Water / No Water
    Note, figure #9 shows the foil following the pan inside surface. Mine does not. Instead it spans the opening but with a slight depression for drippings. Also leaves an air space between the foil and the pan to help with reducing the chances of burning those drippings.

    As noted above, a good number of WSM users have placed a flower pot base inside their water pan to 1) catch drippings and 2) provide some additional heat sink capabilities... They would be far more able to provide info on this than myself.
    Last edited by Bob Bass; 03-28-2019 at 03:51 PM.
    KCBS, SCA, Operation BBQ Relief

  7. #17
    TVWBB Honor Circle Timothy F. Lewis's Avatar
    Join Date
    Feb 2016
    Location
    Kalamazoo, MICHIGAN
    Posts
    4,807
    I foil both the water pan and saucer.
    Josh, the sauceris slightly smaller than the water pan and sits in it. It’s a less labor intense clean up. I’m lazy, I don’t like to deal with involved cleaning unless I have too.
    One thing from a method standpoint, well a couple really. Unless I’m planning on using both racks I will leave the lower one out, and PAM is your friend too.
    One additional piece of ancillary equipment that I have found valuable is an aluminum water heater pan with the drain hole plugged to use as a “washtub” for the grates, I use it outside and it keeps some of the crud out of the kitchen.
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  8. #18
    TVWBB All-Star BFletcher's Avatar
    Join Date
    Aug 2016
    Location
    Preble CO. Ohio
    Posts
    1,322
    I do what Bob B mentioned. I bought a wide ole roll from www.webstaurantstore.com, whose dimensions accommodate all of my WSM's and other needs, and I leave a dead air space between the foil and my WSM water pans. This saves aluminum and reduces the likelihood of burning the juices. I'm certain I did not come up with that routine on my own but, rather, adapted it based on readings from this site. My water pans aren't spotless because 1) I came upon this method after a learning curve and 2) squeaky-clean is not paramount to me.

  9. #19
    TVWBB Hall of Fame Dwain Pannell's Avatar
    Join Date
    Jan 2012
    Location
    Huntsville AL
    Posts
    6,067
    I recommend using the cooker, learn how to do what youíre trying to do, then see if you even need/want a door or ATC. Itís a great cooker right out of the box IMHO.

  10. #20
    TVWBB Super Fan
    Join Date
    Oct 2014
    Location
    Rowlett, TX (near Dallas)
    Posts
    444
    I think Bob nailed it too.

    There are enough complaints about the expensive CB aftermarket doors that make it seem like getting one is much more like gambling than it should be.

    I don't know if they still make them but the Maverick two probe remote thermometer has been fantastic for me.
    I like the 6ft replacement probes better than the shorter ones it comes with.

    Cook a 5-6 chickens in the cooker (one at a time) to grease it up and so you can learn how the temperature control works.
    Maybe I am lucky but my cooker holds temperature well enough that I sleep through the whole night while it's running using only the vents for control.
    Weber Genesis 330 , 22" WSM
    I am a proud member of PETA .... (people eating tasty animals)

Page 2 of 2 FirstFirst 12

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •