I posted a question last week about whether or not I should smoke a smoker full of meat without seasoning first. After some help from this forum I decided to proceed. I got up around 5 and fired up smoker. I decided I would go with no water in the pan (gasps of horror) on the new WSM and just foil the pan. The outside temp was to be highs in the mid 50s. I lit about 25 Kingsford blue briquettes and proceeded with the minion method. The temp rocketed to 350 before I could close the vents some. I closed the vents to about 1/2 way and put on 48 pounds of pork shoulder at about 6am. Between all that cold meat and a few adjustments to the vents it settled in at 250 within about 30 minutes. After the first hour I hardly messed with the vents at all. I had to add charcoal twice. I took 4 of the butts off at 6pm and the last two about 7pm. After we ate, I spent the next hour and a half, vacuum sealing all that meat!! If you've never vacuum sealed your pulled pork for the freezer, I couldn't recommend it enough. You just take some out of the freezer put it in the oven covered with some apple juice and it tastes like you smoked it that day. I'm not really sure if it was all the meat on there or what but I didn't experience the high heat that others have in the 22.5. A few things thoughts on the 22.5 I have are below:
1) The temp on the 22.5 seemed more responsive on the 22.5. In other words when I adjusted the vents, the temp seemed to adjust quicker than on my 18.5.
2) It took a LOT of charcoal. I bought the Kingsford twin pack from Sam's Club. I forget how many pounds are in those bags but I used about a bag and a half. I was not used to adding charcoal for a 12 hour cook. The 18.5 seems much more efficient.
3) I loved all the room on the 22.5. It was so nice not having everything packed on there.
4) The first time I checked the meat I put the lid back on and it wouldn't fit!!! I was freaking out. I wasn't sure what to do. (I know, I know, you're saying, what do you mean it wouldn't fit?) So i would set the lid down and it appeared as if the base was bigger around than the lid. Finally, i started rotating the lid until at one position it would drop into place. It's as if either the lid or the middle section aren't perfectly round. This irritated me as I already had an issue with the door. I guess I'll call Weber to see what they recommend.
5) I forgot to take pics. This is my goal for my next smoke. I love seeing the pics on here.
Finally, Thanks to everyone on here for taking the time to post. The collective wisdom of everyone here is really incredible.
John
1) The temp on the 22.5 seemed more responsive on the 22.5. In other words when I adjusted the vents, the temp seemed to adjust quicker than on my 18.5.
2) It took a LOT of charcoal. I bought the Kingsford twin pack from Sam's Club. I forget how many pounds are in those bags but I used about a bag and a half. I was not used to adding charcoal for a 12 hour cook. The 18.5 seems much more efficient.
3) I loved all the room on the 22.5. It was so nice not having everything packed on there.
4) The first time I checked the meat I put the lid back on and it wouldn't fit!!! I was freaking out. I wasn't sure what to do. (I know, I know, you're saying, what do you mean it wouldn't fit?) So i would set the lid down and it appeared as if the base was bigger around than the lid. Finally, i started rotating the lid until at one position it would drop into place. It's as if either the lid or the middle section aren't perfectly round. This irritated me as I already had an issue with the door. I guess I'll call Weber to see what they recommend.
5) I forgot to take pics. This is my goal for my next smoke. I love seeing the pics on here.
Finally, Thanks to everyone on here for taking the time to post. The collective wisdom of everyone here is really incredible.
John
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