wsm

Hello All I want to smoke prime rib for my family. I typically buy a 2-3 bone rib roast and smoke it at 350 degrees for 2 hours until I reach an internal temperature of 119 and let it rest for 30 minutes. The final product is medium rare. It typically feeds 4-5 people. But this time I want...

How do you guys dump the water pan w/o getting grease or water all over the ground or yourself? Gigantic funnel? What do you dump it into ? Thanks for the help.

My wonderful wife and 22 month old son gave me the green light to order a WSM for myself for Father's Day, and it just arrived! Aside from the new for 2014 grommet, I noticed the lower cooking grate now has handles, although the top of the handles are curved for some reason. Any ideas why this...

Hello everyone, I would like to start with a huge thanks to the entire TVWBB.com community who has helped me through my many Weber related projects either directly or indirectly. The amount of information and pure genius on this forum is unbelievable. So here it is in all it's glory. I still...

Here is a few modifications I've made. I extended the grate bars by 5 inches so I could add a 3rd grill Made some brackets to mount handles and a table [/URL][/IMG][/URL][/IMG][/URL][/IMG][/URL][/IMG][/URL][/IMG]

Hi guys, This is my first real post here. I have searched for the topic, and didn't see the results. Hopefully I won't get yelled at for asking this, if it has been asked before and I missed it. Back on track: Where and how do you support your meat probe on your cooker? I have a maverick probe...

Ok, so i decided to go with ribs for my 2nd cook! Date and Weather: 3/8/14, 40 ºF, Windy Cooker and Fuel: 22.5" Smokey Mountain Cooker 2014, 4 Apple Chunks, and Kingsford Competition and Original mixed. Couldn't find any Competition. Meat: 3 Slab's in Cryovac from Sam’s Club Rinsed...

Could someone explain the difference between seasoning and the need for cleaning? Do you wipe and/or scrub with a wire brush the insides after each cook? I didn't notice anything in the lid or the mid section, but after looking at pics I found what looks like mold in the charcoal chamber...

This project came about out of necessity, first, then out of pure joy. I tried to smoke a 5lb pork shoulder in my Smokey Joe last month, but the lid wouldn’t fit. I was tempted to drop $200-$300 on a WSM, but why get another grill when the one you have can be “accessorized” to do the job? I...

Question for you experts out there. I am a new WSM owner, finally picked up my first WSM a 22.5 model. Everything I have read says i need a good Thermometer. A friend of mine has a Big Green Egg Dual Wireless Remote Thermometer he has never used. I looked it up and it looks like it actually...

Hi all, After lurking on these boards and others, I finally took the dive and bought myself an 18.5-inch Weber Smokey Mountain. It seems to be the latest model, as the middle section came with a hole and slotted rubber-plug for my digital therm. So far I've only ran a few test burns, but I've...

My local Ace hardware guy called and his shipment of 14.5 WSM's arrived yesterday. I picked Jr. up in the afternoon and brought him home for assembly. I have attached a few photos of how it was packed and what is included. It is smaller than expected but just perfect for 2 people cooks since it...

I'm looking for a chicken cooker. I was thinking of buying a 14 WSM but will a mini hold 4 chicken halves? Can you get temps to 300 to 350?

Considering my first WSM and its just the wife and I so I'm not sure if the 18.5" is over kill. This will be my first smoker, I tired the "amazingtube" smoker with little success, could never keep the pellets lit in my Genesis gas grill once the lid was closed! So, since its just the two of us...

Back in late January 2013, I purchased a Traeger Lil' Tex Elite from Costco during one of their roadshow events. It was a total impulse buy, as I went in to buy the basics (eggs, milk, etc.) and came out with a $700.00 pellet smoker instead. Up to that point, I knew nothing about smoking food...

Hi, I've done about 5 cooks with my 18" WSM so far. I've done the high heat brisket a few times and it's pretty great but I'm hoping that an overnight cook is going to make the brisket much more tender. I have two questions. 1) Does anyone know if I can pre-load the charcoal in the chamber the...

Good afternoon everyone. I (over) researched smokers for a few months and, after reading the VWBB, I got the WSM 22.5 and couldn't be any happier. I've already smoked a pork shoulder usng a rub I made and it turned out fantastic. I also did a brisket last weekend and it turned out fair (I...

So I am posting in the new wsm owner thread, even though I owned my first wsm five years ago. I loved it, but got carried away in a bge sickness, and let my friend have my 18.5 wsm after I got my second bge. I have, and still do enjoy using my eggs, but I found a 22.5 wsm for sale last week...

First I want to say Thank you to this great group of Pitmasters for sharing their ideas, and detailed pics for the WSM mini projects. I have spent the better part of the last couple of days reading numerous threads on these SJ conversion although most of the process is very clear I had a few...

I've been around good bbq'ers for quite a while, and after absorbing techniques and eating lots of good Q, I decided this spring to build myself a trash can smoker. My little can works pretty well, holds a nice temp at 220-250, and I had an absolute blast and have had several good smokes with...