Just received my 22" WSM!


 
M

Martin S

TVWBB Member
Man - I knew it was big having seen one before, but I neglected to take into account how heavy it is. It's definitely not in the same league as the cheeseball department store smokers. Assembly was very easy just like predicted. The door doesn't fit quite right, but I'll fiddle around bending it more to the correct shape and making the tightest seal possible.

First thing I did was run a full chimney starter's worth of charcoal through it with all the vents open. I will probably repeat that process tonight with some smoke wood and cheap bacon to start seasoning it a little bit before this weekend.

First on the agenda this weekend is some ribs. I told my neighbor to bring me some ribs and I'll smoke them for him too since he's a BBQ fan also. When I do, I'll probably post some pics.
 
congrats Martin! When you do some cooks, make sure you post pics if you're going to talk about it. Rule of thumb on the board: No pics, no cook. Just a heads up!
 
Your going to really enjoy your WSM, just remember the first couple of smokes the temps are apt to run higher then you like, but will settle down after that.
Any problems or questions, the guys are good on here and will jump in to help, if you post here.

Cheers,
Brian
 
Yeah, I stopped at the grocery store to pick up the bacon and some hickory chunks, and decoded that 5 pounds of chicken thighs for $5 would be better. That way, I can actually do a trial smoke.

For tonight, I threw on a full chimney of charcoals, one chunk of hickory, and threw some seasoning on the chicken thighs. The vents are turned down, and I'll see how it goes with temperature control. It'll probably run hot like others have said, but I might as well start tinkering with it.
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The first few smokes will be hotter, but just keep the lower vents way down and you should be golden.
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Another meat to think about using would be to throw some brats or other types of sausages in there.
 
So this is hilarious - I did everything haphazardly. Put water in the pan when I wasn't supposed to. No real temperature control. Chicken pieces with some generic rub on it. Forgot to take the skin off. No big deal - if it didn't turn out, I could toss it in the trash and be out five bucks.

I gave two pieces to my neighbor, and he called me to leave a message that it was the best chicken he ever had. His wife was mad that he ate both pieces without him sharing, so I brought over two more pieces. Best chicken he ever had - ROFL when I thought about how I made these.

Anyway - it's a good confidence booster; due to the water in the pan and not having a full chimney, the temp never went above 240.

On to ribs this weekend!
 
I'd say your first smoke went off perfectly. The most important step was producing good Q and it sounds like you nailed it. Congratulations!

Run your WSM the way you see fit to do it. The smoke police won't write you a ticket if you don't follow the 'book'. I wasn't aware that there was an incorrect time to add water if you want.

Welcome to the addiction.

Russ
 
Tim Love and Steve Raichlen are on their way now to hand you your citations. 2 more offenses and the 22 gets swapped for an El Cheapo Water Smoker, a MECO I believe....
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Ain't this smoker a blast to use???
 
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