A little over a year with the WSM


 
R

Ryan Todd

New member
I received the WSM in March of 2014, I only know that because of a FB post. Today I am doing my first higher heat smoke without water. I'm cooking two whole chickens flat. I'm at 1;17 and temps are at top grate 324, middle 315 and dome at 290. After a year I'm still confused by the temperature zones and how they impact the product.

I started out keeping a log, but long abandoned it as each cook seems to be unique. Today I used orange juice as a base on one bird with Harry Soo's dry rub and on the other one EVOO, with the dry rub.

I will say that I am much more relaxed about the smoker and I don't sweat the small stuff. I am going to throw on some taters, asparagus, and jalaepnos on my kettle shortly.

I'm thinking about moving up the the 22 inch as I want more surface area and I don't see a reason to move away from the WSM. It is awesome.

This site has been a great resource and just want to say thanks.
 
"I'm thinking about moving up the the 22 inch as I want more surface area..."

The 22 has a great surface area. I used mine for the first time over the MD Smoke. You can get 10 full size, 1/4# burgers on it. Also can handle 10# of chicken legs and thighs. Lots of Brats, etc. I really enjoyed using it. I used a foil line water pan, no water, and like you I ran mine around 275-300 on the dome thermometer. Everything came out better than I had expected using it for the first time.

butch
 
After about 45min without the pan, your temps should equalize as the metal comes up to temp. Maybe a 10degree between the two grates at most. No worries there. I installed a temp gauge between the two racks. The dome and installed gauge always comes together after 45min. To tell you the truth I could care less about the dome temp since I'm not cooking there. I'm cooking at the grate. Just keep running it without the water pan and learn to hold it at 250. Once people master that. They usually find the water pan an inconvenience. I cleaned and stashed my pan about three years ago in a spot were I wouldn't lose it. Can't remember for the life of me were that spot is!

The 22 is a big boy, But I've never been mad about it. I can do 1 shoulder or 8 and it's the same amount of fuel. I had a 18 kettle once and I got mad about space really quick. In the world of "barrel cookers" and bang for the buck. A 22" and a home built mini will get you anything from Grand Champions to hi fives from the neighbors.
 
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If you ask most people and i said most people, they would have bought the 22.5 VS the 18.5 WSM if they had known what this beautiful smoker can do.

C
 
Ryan, I've had my 18.5 for probably 5 or 6 years now and loved it. I have never felt the need to step up to the 22.5. I usually cook for 4-8 people, and for that the 18.5 is perfect. Heck, for 4-8 people, my mini is perfect..that said, last weekend I smoked 7racks of baby back ribs for a pool/coca-cola 600 party. With 2 rib racks, the 18.5 will easily hold 8 racks. My concern came with the ends of the racks getting over cooked before the center of the racks were ready. For the first time, I thought "maybe the 22.5 IS the way to go". Before I give up on my trusted friend, I'm going to try rolling my ribs and a few other options...I just don't see the need for the bigger smoker for the rare occasion I cook for more then 8/9 people.
Just my $.02,
Tim
 
Glad you are loving the WSM. I've had mine about a year and a half and I love it. I tried keeping a log too and gave it up after about 2 entries on my first cook. I do remember what I've done though so I constantly tweak methods and Learn new things. I went with the 22.5. Yeah its probably wasteful because I typically cook for just me and my wife, but I just stock up on KBB when the sales hit and I doubt I use THAT much more charcoal I typically reuse what doesn't burn.
 
Welp.... I have an 18.5 and a 14.5.
Love them both.
It's just wifey & me these days & the 14.5 gets most of the action.
When I get the 18.5 out.... I think: what a monster!!!!
 
Before moving to Texas last year, I left my trusty 10-year-old 18.5 with my budding pitmaster son in Philly (he is using the hell out of it). When I got here, I scratched my beard deciding between another 18.5 and a 22. Fuel use was the deciding factor, since most of the time I'd just be cooking for me and the lovely Mrs. Berger. That said, you can always figure out ways to cram more into the 18.5. Coiling ribs, for example, lets you fit 6 racks comfortably in the 18.5 and as a bonus, avoids the "burnt rib ends" you get when cooking them flat. Another 18.5 is sitting handsomely in the breezeway.
 
I have had mine going on a year here soon and most of my cooks always had water in the pan. Yesterday I did some meatloaf's and didn't put water in the pan and held around 245° around the bottom of the top grate and food came out fine. I am going to try ribs with no water and see how I like doing them and not doing the 3-2-1 method. You can't beat a Weber product as I now have 3 and it will be the only thing I buy from now on.
t
 
Thanks guys. Chickens came out great. Cooked at a higher temp without water. I wanted to see how I could control temps. Love the WSM. I feel that I can set it for whatever I like. I didn't try to bring it low, and I wanted to keep it around 300- 325. I brought it up to 350 for a few just to see if I could. Fun stuff...

Next cook I will not use water and see if I can do a low and slow.
 
Ryan I dont have the 18" but the 22". I love it . Its super steady like an electric smoker with the CB door and the ATC.

Just did 16 hours cook at 250F and it went +-5F all the cook. Unbelievable. No room problems. Wonderful.
 
I have an 18'' and I have never once wished I bought the 22''. I cook for mostly for Wife and I but have some parties where I cooked for 5-15 guests.

I wouldn't worry too much if you grates and dome temp are a little off. I think everyone including myself has that issue. I think we get carried away with exact temps. As long as everything is a steady temp for the cook you will be ok.
 
JeffG said:
If you ask most people and i said most people, they would have bought the 22.5 VS the 18.5 WSM if they had known what this beautiful smoker can do.

C
Click to expand...

yeah, my wife got my 18.5 as a present, but I wish I had the 22.5. though I've always managed to fit everything I needed to do on the 18.5 even if it's a little snug.
 
I got my 22 last year because I, too, wanted more surface area, mainly for ribs. I'm glad I did. I added a 3rd cooking grate to it. I can do plenty of ribs without having to cram them in or use rib racks. For ribs and big briskets, you can't beat the 22. For most everything else, my 18 gets the nod. It's a great thing to have both.
 
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