Greetings my BBQ brothers and sisters.
My 22.5 WSM arrived a few days ago and all is well in the world. I seasoned it a couple of days ago, did the temp probe mod yesterday and threw on a 14lb. packer last night at 9:30. Temp ran a bit high, 265? - 280? range with a 3/4 full water pan, which I expected until the beast is broken in. It later settled down to about 260?. Thankfully there was no wind last night. The meat was foiled at 11:35 am and is currently 189?.
I'll let it go for another hour then rest it in the cooler ready to serve up for the Mavs vs. Heat game tonight. Go Mavs!
Coming from a cheap offest that I mastered but loved to hate this is BBQ heaven! Running my old offset at times, especially on windy days, was like trying to contain an out of control toddler in a toy store.
Big time thanks to all the members on the forum for the tips and knowledge, it has been great! Also a massive thank you to Chris for all the hard work, dedication and above all heart that he puts into bringing this site to all of us.
My 22.5 WSM arrived a few days ago and all is well in the world. I seasoned it a couple of days ago, did the temp probe mod yesterday and threw on a 14lb. packer last night at 9:30. Temp ran a bit high, 265? - 280? range with a 3/4 full water pan, which I expected until the beast is broken in. It later settled down to about 260?. Thankfully there was no wind last night. The meat was foiled at 11:35 am and is currently 189?.
I'll let it go for another hour then rest it in the cooler ready to serve up for the Mavs vs. Heat game tonight. Go Mavs!
Coming from a cheap offest that I mastered but loved to hate this is BBQ heaven! Running my old offset at times, especially on windy days, was like trying to contain an out of control toddler in a toy store.
Big time thanks to all the members on the forum for the tips and knowledge, it has been great! Also a massive thank you to Chris for all the hard work, dedication and above all heart that he puts into bringing this site to all of us.
