MickHLR
TVWBB Fan
Got my new WSM in Tuesday, and put it together...even added some wheels. Of course, I couldn't wait to get home last night and fire it up. I filled the charcoal basket with charcoal. I had cut down some of my splits I use on my offset to large chunks, and added 4 of them...2 buried in the coals and 2 on top. I started about 1/2 charcoal chimney with charcoal, and then created a little hole in the middle of the charcoal in the WSM and poured it in.
No meat, no water in water pan...was just going to check it out. I was worried at first, from so much smoke.
[/URL][/IMG]
After about 45 minutes, I had TBS, and a solid temp of about 250* for about 30 minutes. I would've put my meat on this time.
[/URL][/IMG]
With all 3 bottom vents cracked about 1/3 way open, and the top vent open all the way, it held temp right about 250* for 2 1/2 hours. I had my Maverick on the top grate, and was amazed at how close the built-in temp gauge was to the true grate temp. Going from here, up to 320* and back, the deviation was never more than about 8 degrees, and when there was a difference the Maverick always showed a tad cooler. This amazed me, because on my Old Country Wrangler stickburner, the grate temp is about 75* hotter than the built-in thermometer, and on my Weber Genesis grill the grate temp is 80* hotter than the built-in thermometer. So, naturally, I was ecstatic about this...and had already been shopping Amazon for an adjustable thermometer to replace the built-in one. I can forget that now.
[/URL][/IMG]
After holding at 250* for about 2 1/2 hours, I opened up all bottom vents and let it climb. Didn't take too long to get to 320*, where it stayed for about an hour. I think this is as hot as mine will get...which is fine with me.
[/URL][/IMG]
I have to say, overall I was very impressed with my new 22.5 WSM. And, believe me, it is WAY easier to control temps than it is on an offset stickburner. I think we will have a fun time. Can't wait to actually smoke some meat this weekend in it.
[/URL][/IMG]
One thing I was told on another post when I was inquiring about the WSM was to catch the temp on the way up, as it's hard to get it back down once you let it get up too high. That is most definitely true, as it took about an hour, maybe longer, to get back down to 250* after being at 320*. I will have to remember that. But, I think I am going to really enjoy smoking meat on this bad-boy...and I believe it will be a lot more laid-back than what I've been used to. Just let the WSM do all the work. I love it!!
No meat, no water in water pan...was just going to check it out. I was worried at first, from so much smoke.
After about 45 minutes, I had TBS, and a solid temp of about 250* for about 30 minutes. I would've put my meat on this time.
With all 3 bottom vents cracked about 1/3 way open, and the top vent open all the way, it held temp right about 250* for 2 1/2 hours. I had my Maverick on the top grate, and was amazed at how close the built-in temp gauge was to the true grate temp. Going from here, up to 320* and back, the deviation was never more than about 8 degrees, and when there was a difference the Maverick always showed a tad cooler. This amazed me, because on my Old Country Wrangler stickburner, the grate temp is about 75* hotter than the built-in thermometer, and on my Weber Genesis grill the grate temp is 80* hotter than the built-in thermometer. So, naturally, I was ecstatic about this...and had already been shopping Amazon for an adjustable thermometer to replace the built-in one. I can forget that now.
After holding at 250* for about 2 1/2 hours, I opened up all bottom vents and let it climb. Didn't take too long to get to 320*, where it stayed for about an hour. I think this is as hot as mine will get...which is fine with me.
I have to say, overall I was very impressed with my new 22.5 WSM. And, believe me, it is WAY easier to control temps than it is on an offset stickburner. I think we will have a fun time. Can't wait to actually smoke some meat this weekend in it.
One thing I was told on another post when I was inquiring about the WSM was to catch the temp on the way up, as it's hard to get it back down once you let it get up too high. That is most definitely true, as it took about an hour, maybe longer, to get back down to 250* after being at 320*. I will have to remember that. But, I think I am going to really enjoy smoking meat on this bad-boy...and I believe it will be a lot more laid-back than what I've been used to. Just let the WSM do all the work. I love it!!