Brent Hutson
New member
Greetings to all from Texas-
After a ton of research and analysis, I pulled the trigger on a 22.5 WSM. It arrived last week and after assembly and a few adjustments, I fired it off this morning.
I have a 10lb packer on right now, using the low and slow technique. I used about 3/4 ring full of kingsford with 5 pieces of hickory. I used the minon method to fire it off - put the brisked on the smoker cold and it took 30 minutes to reach 230F.
I have two of the bottom vents completely closed and the third 50%. I had them all at 50% and it shot up to 250F for a few minutes.... The top vent is 100% open...
I plan to pull it off and foil it at 165ish. I have some sausage to throw on at that point and I plan to do burnt ends with the point...
We'll see how it goes. So far so good!
Any advice is always greatly appreciated!
After a ton of research and analysis, I pulled the trigger on a 22.5 WSM. It arrived last week and after assembly and a few adjustments, I fired it off this morning.
I have a 10lb packer on right now, using the low and slow technique. I used about 3/4 ring full of kingsford with 5 pieces of hickory. I used the minon method to fire it off - put the brisked on the smoker cold and it took 30 minutes to reach 230F.
I have two of the bottom vents completely closed and the third 50%. I had them all at 50% and it shot up to 250F for a few minutes.... The top vent is 100% open...
I plan to pull it off and foil it at 165ish. I have some sausage to throw on at that point and I plan to do burnt ends with the point...
We'll see how it goes. So far so good!
Any advice is always greatly appreciated!