Greetings from Flower Mound, Texas


 
W

WHutto

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My Name is Weems Hutto, I live in Flower Mound, Texas. I've had a WSM 18 1/2" for four years. Really love it. Very consistent heat and smoke.
Been wondering if the 22" would be a worthwhile upgrade. I've got a small brisket on the smoker right now. Trying something new this time, I will add water to the bowl after about 1 1/2 hours into the cook to see if that sets a stronger bark.
Best to all. :wsm22:
 
Welcome to the forum Weems. I would ask the question, have you ever run out of space on the WSM18? I think that would be my criteria. That said, I do have the 22.
 
Welcome to the forum Weems. Do I understand correctly: You prefer to start smoking without water and THEN You add water? Couldn't be better the opposite? Start with water to help a moist enviroment for helping the smoke to adhere and later in the cook water ends without opening the lid. You have to estimate the water quantity.
 
Bob Ivey said:
Welcome to the forum Weems. I would ask the question, have you ever run out of space on the WSM18? I think that would be my criteria. That said, I do have the 22.
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The problem with the 18" is that I must curve ribs to fit the racks on the grates and I have had to cut brisket in half. With the 22" that shouldn't be necessary. The 18" has plenty of capacity, but ribs and brisket are frequently longer than 18".
 
Enrico said:
Do I understand correctly: You prefer to start smoking without water and THEN You add water? Couldn't be better the opposite?
Click to expand...

I have always smoked with water in the bowl, but have read that smoking dry sets up a crisper stronger bark. So this time I added the water after an hour and and a half. Will post when we get to try out the brisket. It would be difficult to remove the water from the bowl after the fire was lit.
 
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The brisket came out tender and moist. The bark was stronger and a bit more salty than before. Next time I plan to do the entire smoke with a dry bowl and see how that turns out. But you have to keep spritzing, as the meat dries out quickly.
 
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