14.5 vs 22.5


 
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[/url] IMG-20131031-00390 by adsoden, on Flickr[/IMG]
Maverick is in there for a scale reference. I'm used to a 22.5 - how is this dinky thing with dinky fuel going to cook my dinner?
 
how do you get something out of the 2nd grate with temp probes in use?
fortunately my gasser has a huge shelf at just the right height -
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[/url] IMG-20131031-00394 by adsoden, on Flickr[/IMG]
in this pic (dark i know) lid is off the 14.5 WSM, pulling chicken off the lower grate, pork and taters stay on the top grate.
 
Matt Gard said:
So what are your thoughts after your first use of it?
Click to expand...

Well it was a lot tighter than my 22.5, the door seals great maybe bc it's so small. It got up to temp (250) really fast, in minutes, much different than my 22.
It was really responsive to small vent changes, and once dialed in it held 240 with no tinkering.
It got late and I didn't get to see how much fuel was left, or how efficient it was at snuffing it out after closing the vents.
Will try an overnight cook on it one day but I will definitely be using it to cook weeknight dinners often. The 22 is always an event that consumes a good part of a weekend.
This thing can fire up quickly and do a dinner for 2 in a couple hours I bet and deliver the flavors we expect from a smoker.
4 stars.
Oh and I have enough nomex gasket material left over to do the lid which was the only place this was leaking even a little.
I know they don't have to be airtight but If I can make it close then why not.
 
I agree with Tony - thanks for sharing. Good run down on the new pit. I am firing mine up tonight and your initial run has given me some ideas, tips, and tricks to try.
 
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