My first cook with my 22.5"wsm!


 
S.Six

S.Six

TVWBB All-Star
So I thawed out a pork butt this weekend and was ready to do an over night cook. I've had my 22.5"wsm for about two weeks and haven't been able to use it yet. I didn't really want to fire up the big daddy for just one butt, but I really did want to fire it up...so I had an idea! Call up some friends and see if they wanted me to smoke them a butt! I told'em just byobb (bring your own Boston butt) and I'll do the rest. So I had 5 friends take me up on the offer. Total going in was 5 butts and 2 picnic roasts. Here they are.

All fired up and ready to go! With pecan wood for smoke.

Heating up

After about 13.5hrs

Looks like those butts made there mark!

After I shut it down it snuffed out the coals quite well for a first cook.

Well it was fun loading up the big boy ,and cookin on my new wsm. Thanks to all who helped out. Looking forward to some more big smoke outs on the 22.5"wsm. Thanks for looking! See ya next cook.
 
Toothpicks might be to mark the meat, to know whose is whose. Awesome cook. Good idea about cooking roast for friends. The Butt's and Picnics look wonderful.
 
All those butts and picnic look awesome!
Some more details about your cooking session (cooking T, final IT, water in waterpan, foil or not foiled...)? Thanks in advance.
 
That is a seriously intense breaking-in of a smoker, certainly looks like everyone that brought a butt made out like a bandit, great looking cook
 
That is a massive cook, bold move for a first cook. How did cooking on the 22.5 differ from the 18.5?

bark looked very nice
 
EnricoB said:
All those butts and picnic look awesome!
Some more details about your cooking session (cooking T, final IT, water in waterpan, foil or not foiled...)? Thanks in advance.
Click to expand...

Of course, how could I forget!? Cooker settled in around 230°+or-10° pulled a few butts at around 12hrs, a few more at around 14hrs, and the picnic roasts took almost 16hrs. Most of the butts I pulled at around 185°it they were pretty prob tender at that point, so off they went. I ran the wsm with water the whole time, and I didn't foil the butt or roasts. And I used just a little more than 1 20lb bag. Of KBB.
 
Svein said:
That is a massive cook, bold move for a first cook. How did cooking on the 22.5 differ from the 18.5?

bark looked very nice
Click to expand...

You know, not really much difference between the two. I knew it would take a little more charcoal to start. I added about 3/4+ of a chimney of lit coals. On the 18.5"wsm I usually add around half a chimney. I also knew it would take more charcoal, and it sure did. So really didn't have any problems with running it. Next time I might try running it w/o water to see how that works out for me.
 
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