New addition to the family


 
B

BrianGross

New member
Hey Ya'll,
First post, long time lurker. Just added a new 22.5 WSM to the family today!!!

Learned my way on a cheap off-set, outgrew it, and took the next step. Gonna season it tomorrow, and go from there. Any suggestions/recommendations/etc. I'm all ears!

Thanks,
Brian

 
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I was thinking a pork butt would be great, but since you got the 22.5, eight of them might be better. :) Enjoy, and good luck.
 
I think old school pork ribs is a great first cook. Minion method, (hot) water in the pan, and don't put em in foil until after they're done. Sauce is optional. Just my .02, though. It's just that a lot of us still cook st Louie's and back ribs on the wsm just like we did when we first got our wsm....or when we got our very first wsm! Lol. You might find you want to buy your 22 a little brother. ;-)

Congrats on the new cooker!
 
I was thinking ribs for a 1st cook as well, thanks Dave!!

I was torn between the 22 and the 18. I mean, REALLY, torn about which one to get--to the point that I kept dragging out the purchase. I finally decided on more capacity for those big summer bashes. Cannot wait to fire this baby up! I've read so many great things about them, for so long, it will be awesome to finally cook on one.:D
 
Welcome to the forum Brian!

It seems a very common issue to struggle between the 18.5 and the 22.5, and now they have added a 14.5. Even those that already have one debate on whether to switch sizes. Either way you cant go wrong but if you do a lot of summer bashes you will like the space of the bigger one.

Then like a lot of us you might end up with a few of them for different occasions. It's like buying a fishing pole, you cant use one for every type of fishing :)
 
2 smokes so far. 1st one on Saturday, I just threw 4 chicken leg quarters on, and let them smoke until they were nice and done. Didn't add anything, didn't doctor them. Pretty tasty.

I then did 3 racks of baby backs on Sunday. I rubbed them down Saturday night, threw them on at noon on Sunday. Had the cooker between 225-250 the entire time. My Maverick hasn't arrived yet, so I had an old thermometer I set on the grate. Temp was up and down a bit cause the wind picked up to 20-30 MPH gusts during the cook. They were done at 4:00.

Oh. My. Goodness. Best ribs ever..on my 2nd cook.;)

One minor note: I have come to the realization that I am no longer using KBB. Simply too much ash. I had the problem in my el cheapo, and blamed the smoker. I'm gonna switch to Stubbs. I used it before and liked it. Should have stuck with it. Of course, I still have three 20 LB bags of KBB to burn through still.
 
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