First smoke completed on a WSM 22


 
M

Matt I

TVWBB Member
Well folks just completed my first smoke on this beautiful piece of equipment, have a question for you all. What kind of thermometers are you using. I am starting to have issues with mine. I am not receiving consistent readings, they lose wireless signals. The only issue i have is with the coals. I went through about 17lbs of kingsford blue for this smoke, it was a 8.5 hour session, does that sound reasonable? The Q was great, some of the best i have had, used a vinegar base sauce. I am trying to fine tune that as well, will try more texas pete next time.

thanks.
 
How much coal you used depends on your conditions such as what temp you are cooking at, what the ambient temp is, wind conditions, etc. I think I use a whole bag of Stubb's (15 lbs) for a 12 + hr overnight cook at 225- 250* in calm wind and outside temps in ~ mid 60(s), so 17lbs for 8 hrs seems kinda high.
 
I did add a little coal after about 6 hours of cooking, just wanted a little insurance. Not sure if it was needed but when i loaded up the ring in the morning, i was just under the top. The temperature on the smoker stayed in the 225 to 250 for 2 hours of so after i was finished. I started with 15 coals in a chimney and added to the center. I am thinking that may have not been enough. I may try 25 or so on the next smoke. I was thinking of doing ribs next weekend. They do have a quicker cook time. How should i set the ring up? Should I fill 1/2 or 3/4? I am just not sure what a good rule of thumb is for the charcoal. But that is what makes this fun, just trying to figure it out.
 
Matt my experience with the 22 was they do like their fuel and it's especially noticable when you are only cooking small amounts. Nevertheless I would start out with the ring 3/4 full. Depending on your preference you could fill the ring, snuff out the coals after and save them for another time.
 
I also use an ET732 by Maverick, it seems to be more reliable than the ET73 for signal strength and staying connected. Charcoal usage can be affected by many things as mentioned, humidity,ambient temps, the density and temp of the meat and never disregard the charcoal itself even though it goes through some form of quality control that doesn't mean a few bags (or pallets) of lesser quality doesn't slip through. Now I haven't really paid that much attention to just how much fuel my 22 uses because even when I dump in whole bag for a big cook I've never used it all there is always a little lfet in the ring at the end of the cook which I'll just throw away because I just don't get that warm fuzzy cooking with the left over, I may use some of it to light my chimney with though. I'd wait until your smoker gets broke in a little more and the fuel consumption should get better. I also use a small insert in my ring for smaller quicker cooks because I'm not very good at estimating how much fuel I'll use, it looks like this.
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