Fritz
New member
Hi All! I'm looking into upgrading from my 18" WSM to the 22". What is the learning curve for the 22"? Specifically the temp control.
I hear it runs hotter and had harder to keep the temps low (225-250). what can i expect? I will NOT be using the water (too messy). Any other tips or aspects of cooking for those who made the jump to the 22" ? Any links on this would be great! Thanks!
I hear it runs hotter and had harder to keep the temps low (225-250). what can i expect? I will NOT be using the water (too messy). Any other tips or aspects of cooking for those who made the jump to the 22" ? Any links on this would be great! Thanks!
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