Hello from Ottawa, ON


 
I

IanBeard

New member
Hey, just got a WSM 22.5 for my birthday this past weekend. Super excited to get using it but still have a week to go cause we are away this coming weekend. I think I'm gonna go ribs first. My recent attempts at oven/grill ribs have always been a crowd pleaser but left something to be desired in my mind. So, let's do it! Already drooling over all the pics on here. I'm gonna have to give wings a go as well.

I have put the unit together and I do have one or two questions. The door towards the lower half of the unit(to open to add charcoal or wood) doesn't seem to be 100% flush/snug at the top. Is this cause for concern with heat/smoke loss? Or is that just the way it is?

Also, I've seen that it's a good idea to heat 'er up and give 'er a dry run before throwing some food on. I'm definitely on board with this idea but wondering what that means? Should I let go for an hour? 4 hours? 10 hours? And I should I run it at a lower heat or a higher heat?

Last question, hahaha(I'm probably too excited), I'll take thermometer tips. I'm assuming that there might be a thread but I haven't toured around enough to see yet. I won't need it right away but I will be doing a pork butt this fall so I figure I'll need it then. And what is the best way to use the thermometer? Is the lid slightly ajar with the line coming out to the display monitor?

Thank you so much for reading!

Looking forward to some great sharing.

Ian
 
Welcome Ian
That's a nice bday present. Take pictures of your first cook

I'll leave the Q&A for the WSM gurus
 
G'day, great to have another Valley boy on the site. Don't worry about burning it off just give everything a scrub with hot soapy water and your good to go. You can carefully bend the door to fit properly. Canadian Tire and Superstore carry Maverick single probe thermometers and cheap instant read thermometers to get you started. What part of town are you in? I am currently in the process of cutting up sugar maple into chunks to use for smoking and I have enough to last 3 lifetimes if you want some.
 
Seems like southern BBQ is starting to pick up in the great White North! Happy birthday!

I've found the same thing with my 22.5, which is weird, because the fit and finish on the 18.5 is perfect.
 
Welcome aboard, I also have a 22.5 and it is an addiction, I am building a WSM Mini from a Smokey Joe Silver

On thermometers for the first couple smokes I used a probe themometer that I ran under the lid, it lets some smoke escape but not that much. I then bought some grommets from Cajun Bullet and drilled two holes for them in the side of the middle unit (tape the inside and outside before drilling). Any thermometer will work, I got one from Lowes.

I try to place the probe in the thickest part of the butt, in heavy muscle, then you can just let it smoke and not peek.

Why wait until the fall to try a pork butt, if you can find a 2 or 3 pounder at the store get it and smoke it, it will help season the unit and you can always freeze it afterwards. just coat it with some brown sugar and garlic powder and salt and pepper and let it go about 7 hours. once your unit is seasoned it will allow you to save the left over coals after the cook as it will be more airtight. I load 20 pounds and then after a 9 hour cook usually have about 1/3 left.
 
Jeff Padell said:
Welcome aboard, I also have a 22.5 and it is an addiction, I am building a WSM Mini from a Smokey Joe Silver

On thermometers for the first couple smokes I used a probe themometer that I ran under the lid, it lets some smoke escape but not that much. I then bought some grommets from Cajun Bullet and drilled two holes for them in the side of the middle unit (tape the inside and outside before drilling). Any thermometer will work, I got one from Lowes.

I try to place the probe in the thickest part of the butt, in heavy muscle, then you can just let it smoke and not peek.

Why wait until the fall to try a pork butt, if you can find a 2 or 3 pounder at the store get it and smoke it, it will help season the unit and you can always freeze it afterwards. just coat it with some brown sugar and garlic powder and salt and pepper and let it go about 7 hours. once your unit is seasoned it will allow you to save the left over coals after the cook as it will be more airtight. I load 20 pounds and then after a 9 hour cook usually have about 1/3 left.
Click to expand...

Sounds good! I'm getting pretty excited. We look forward to this upcoming cottage weekend all year but now I have something else on my mind, hahaha. If we had a bigger car I would probably just take it with me and blow some minds.
 
Welcome Ian, check out the board dealing with Modifications on the home page of this site, there are a few ways to handle the cable issue with you're thermometer. Cajun Bandit also sells a replacement door that seals about as good as it gets.
 
Welcome to the Forums Ian. I to have the same thing on the door fit of my 22.5 while the 18.5 is flush. That being said, all my cooks have been great on both. Just keep a good eye and you will be AOK.
 
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