CyPotter
New member
Hello all! I just purchased a gently used 22.5 WSM. I've previously been cooking with a Pit Boss, which has been a fairly good experience but I really miss the flavor and smell of a real wood/coal smoker. I learned the hard way this past weekend that adding too many wood chunks can ruin a smoke, our wings tasted like ash and were throwaways unfortunately, so I'm going to have to resist the urge to add more wood than is reasonable! I probably could have gotten by with an 18, seeing how much charcoal this thing takes per smoke makes me hesitant to use it as often as my Pit Boss, but for those bigger cuts I sure will. I'm here to learn how others are doing the basics, and probably pick up a few advanced techniques over time. Luckily where I live I have access to some great small farms who are raising Mangalitsa pigs, the chops and shoulders are amazing!
