Increasing Capacity WSM 18 1/2 inch

[tjkoko]

I plan to get an additional top grate (Weber #7432) for my WSM as I plan to smoke more jerky in a single session. Using the two original grates, the upper and lower ones, the strips are placed horizontally onto them. The unit can comfortably smoke 3 1/2 pounds of seasoned bottom round into jerky in 5 to 5 1/2 hours at 145F. When the meat is first placed onto the grates there is approx 1 inch of space between the strips, allowing the smoke and heat to waft all around them. Loaded with 5 pounds of meat, it's a no go. The seasoned strips just don't dry nor smoke properly. And this crowding prompts a longer or additional smoke session. So therefore 5 pounds is too much for two grates.

Hence my desire to get a third grate to add to the unit as shown in photo #1 here. Using that setup for 5 pounds of meat (5 pounds spread over three grates instead of two), should I see any appreciable difference in smoke times from the original 5 to 5 1/2 hours??????

TIA

 

[Mike Leiter]

I plan to get an additional top grate (Weber #7432) for my WSM as I plan to smoke more jerky in a single session. Using the two original grates, the upper and lower ones, the unit can comfortably smoke 3 1/2 pounds of seasoned bottom round into jerky in 5 to 5 1/2 hours at 145F. When the meat is first placed onto the grates there is approx 1 inch of space between the strips, allowing the smoke and heat to waft all around them. Loaded with 5 pounds of meat, it's a no go. The seasoned strips just don't dry nor smoke properly. And this crowding prompts a longer or additional smoke session. So therefore 5 pounds is too much for two grates.

Hence my desire to get a third grate to add to the unit as shown in photo #1 here. Using that setup for 5 pounds of meat (5 pounds spread over three grates instead of two), should I see any appreciable difference in smoke times from the original 5 to 5 1/2 hours??????

TIA

Why not just use a bunch of these with wood spacers in-between? They come in 16,18 and 20" diameters and just slip in and out of place when needed. I just ordered a bunch since I love the jerky coming off the WSM and want to do more in one shot. I plan to add a few oak blocks in-between to maintain air space and then stack 4 or so on top off orig grate on bottom and then a few on top grate. The toothpick method of hanging between the slats got old quick after 3rd batch...LOL.

I did notice it does take more time to do 5+ lbs as you have more moisture coming out of meat and in the smoker. Once you get past that little plateau of excess moisture and heat jumping it steadies out and goes quickly after that.

http://www.foodservicewarehouse.com/update-international/ps-18/p7312.aspx

 

[tjkoko]

Why not just use a bunch of these with wood spacers in-between? They come in 16,18 and 20" diameters and just slip in and out of place when needed. I just ordered a bunch since I love the jerky coming off the WSM and want to do more in one shot. I plan to add a few oak blocks in-between to maintain air space and then stack 4 or so on top off orig grate on bottom and then a few on top grate. The toothpick method of hanging between the slats got old quick after 3rd batch...LOL.

I did notice it does take more time to do 5+ lbs as you have more moisture coming out of meat and in the smoker. Once you get past that little plateau of excess moisture and heat jumping it steadies out and goes quickly after that.

http://www.foodservicewarehouse.com/update-international/ps-18/p7312.aspx

Hmmmm. Interesting. And that tells me that I can also use another one placed over the bottom grate as well.

That toothpick/skewer method looks time consuming. As a result I lay my strips horizontally and my previous post has been edited.

 

[tjkoko]

Which size grates are you using in order to stack a few-to-four or so???

 

[Mike Leiter]

Which size grates are you using in order to stack a few-to-four or so???

I ordered 4 -20" to use on bottom grate and then 4-18" to stack on the top grate. I figured the narrower on top would help with lid curve a little. I just ordered them and will get them Fri hopefully and try on my net batch.
I`ve been using the toothpicks to hang the vertically through the racks themselves but its time consuming. These pizza screens will allow for horizontal stacking on multiple layers and no having to skewer every piece anymore.

There was a post I read when reading up on doing jerky where someone was using grill toppers but I found these Pizza screens have larger holes in them for better heat and smoke pass through. I plan on using some red oak blocks to use as spacers since I have a bunch laying around from cabinet projects.

I just made another batch of jerky today and wished I had had them today Between the wife, kids wanting some at school and friends requests I`ll be busy making this stuff for awhile.

 

[tjkoko]

Let me know how they work for you. PM sent.

 

[tjkoko]

I ordered 4 -20" to use on bottom grate and then 4-18" to stack on the top grate. I figured the narrower on top would help with lid curve a little. I just ordered them and will get them Fri hopefully and try on my net batch.
I`ve been using the toothpicks to hang the vertically through the racks themselves but its time consuming. These pizza screens will allow for horizontal stacking on multiple layers and no having to skewer every piece anymore.

There was a post I read when reading up on doing jerky where someone was using grill toppers but I found these Pizza screens have larger holes in them for better heat and smoke pass through. I plan on using some red oak blocks to use as spacers since I have a bunch laying around from cabinet projects.

I just made another batch of jerky today and wished I had had them today Between the wife, kids wanting some at school and friends requests I`ll be busy making this stuff for awhile.

So how are the pizza screens working for you??? Update(s) would be greatly appreciated. Oh and it seems that you're using the 22" WSM only with those screens??

 

[Mike Leiter]

They actually work pretty well but I think the hanging way dries them out faster but having more meat load in the smoker could be the cause too. I need to try a smaller run and see how it compares with the hanging down from grates time wise. The only other down side is the pizza screens are more of a pain to clean but dishwasher gets most of it off them. Unfortunately I was only able to use them one time and have not made jerky since before Thanksgiving to give more solid info yet..

 

[tjkoko]

They actually work pretty well but I think the hanging way dries them out faster but having more meat load in the smoker could be the cause too. I need to try a smaller run and see how it compares with the hanging down from grates time wise.

Are you placing them on the grates with some empty space in between the slices of meat. The must be empty spacing to allow the smoke and heat to waft completely around the meat and thru the grates. And with crowding the grates, I found myself subjecting the smoked meat to a second but shorter round of smoking and heating to complete the job.

 

[Mike Leiter]

Are you placing them on the grates with some empty space in between the slices of meat. The must be empty spacing to allow the smoke and heat to waft completely around the meat and thru the grates. And with crowding the grates, I found myself subjecting the smoked meat to a second but shorter round of smoking and heating to complete the job.

Yes they are separated with space with both methods so heat and smoke gets around them all equally. I will keep an eye at the end and start pulling done ones off and let the others go a bit more.