Golf Clubs or WSM 22.5? WSM Won Out, Pictures of First Cook(s)


 
R

Richard Diaz

TVWBB Pro
Good day fellow barbecue-rs. I had a choice between buying new golf clubs or a new grill. I decided on a new grill as I cue better then I golf. I fired my WSM for the first time this past Thursday. Cooked 2 slabs of loin backs to test. Honestly, they were the best ribs I ever made. I smoked 4 pork loin racks yesterday, Sunday. They cooked perfectly with a nice smoke ring but the brown sugar I used was off. I learned how to cue on my EP-320 with smoker boxes so I have an understanding of temperatures. I've read a lot postings about bring temperatures up and maintaining them. I had trouble getting my WSM up to 275, I stayed mostly in the 225 to 250 range with all vents open most of the time, I live in Florida temps were in the 60's with moderate wind. I started off with two unlit chimney stacks in the charcoal ring and one lit chimney stack as I used the MM method and 4-5 hickory chunks with a water filled pan. I want to do a HH brisket but I am concerned that I cannot get up to the 325-375 that I've read about. I've posted pictures of the newest addition along with the ribs I made. I know its a long posting but I'm excited. An suggestions anyone? Does the smoke color look right to you guys? I also make my own rub and sauce.

These are my babies
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First Smoke-No Sauce
P1010938.jpg


Second Smoke, Ribs going on
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Second Smoke, with Sauce
P1010954.jpg

P1010957.jpg
 
Hello Richard,

One quick way to be sure to get the temps up is to not use water in the pan. The downside to doing this is that the temps are much more touchy.

Also, I find that the 22 is more susceptible to wind than the 18. I don't have any hard proof but it seems like the top of the 22 will cool down more than the 18 when there is a decent wind blowing.

Russ
 
Richard, welcome, glad you came around. More air and more hot coals will get you higher heat. Flip the door and crack open an inch or so, ad more vents, leave the top open a bit, put more hot coals in. I cook HH all the time it really can be done.

Mark
 
I cooked with all of the vents open. I even propped the door open to let more air in. It's hard to prop the door open backwards under the new arched design. I was surprised as to how easy the WSM is to use. I hope to try a high brisket soon.
 
Agree with MK.

The 22" seems to need more air to reach higher temps. Eliminating the water will help as well.


BTW, you need to use the URL link to post those pics from Photobucket, not the Image link.
 
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