My first cook with my new 22.5


Lou Haff

New member
I assembled it Friday and cooked on it today. I did four racks of spare ribs cut St Louis Style. Two racks I did Memphis style with dry rub only and apple juice spritz after 3 hours. The other two racks I did dry rub and wet mop after three hours with a homemade BBQ sauce cut with honey.
The results were very good in my opinion. Good color, good bark, good texture and very good flavor. I gave most of it away to neighbors and we had it for dinner.
I think the fit and finish is excellent and its easy to use. Temp control was easy to get a hang on. This is my first WSM but I've been cooking with a Brinkmann Cimarron off-set for ten years or more.