Greetings from Canada folks. I am new to this forum and soon to be a WSM owner for the first time. Since I own two 22.5 OTGs I am well aware of the "Weber" mystique and thus have craved a WSM since buying the first 22.5 almost a year ago.....I have a black 2011 and a blue 2008.
Started off smoking meat after a trip to Jamaica 2 summers ago - the jerked pork cooked on sweet wood over allspice charcoal in proper pits was a like heaven opening up and talking to me. I had to have more and made my first jerk chicken using charcoal in my gasser with chips tossed in. The results were actually very good and now I have 9 cookers. In the order acquired:
A gasser
A Jim Beam model Bradley Smoker
A cheap offset New Brausfels
A black 22.5 OTG
A Akorn Kamado
A Cinder Block Pit with 2 expanded metal grates.....26 cinder blocks as I recall.....I call her Ugly Betty
A outdoor grill made from the bottom of a 55 g barrel that I use to cook over fresh hardwood coal...usually hickory
A Dads Rootber portable grill.....blue in colour with a decal and a smoke stack to the side
A blue 22.5 OTG
I wanna make it 10....and have plans for at least another 2. I'd love to have a 1/4 inch steel reverse flow stick burner. For now the WSM, how I gonna run it and mods I am gonna make fill my mind. Where the wood chunks will go and making a meat hanger are my most frequest thoughts.
Made some good food on my Kettles.....smoked hamburgers with carmelized oinions and chipolte mayo:
Smokering on a burger....these really are tasty things....buddy of mine says of everything I do on a regular basis the burgers rule:
Brisket....my first of 2 attempts and the better of the 2:
I do not have vast experience to share guys but I will add what I know. I am sure I will have more questions than answers and learn more than assist.
Started off smoking meat after a trip to Jamaica 2 summers ago - the jerked pork cooked on sweet wood over allspice charcoal in proper pits was a like heaven opening up and talking to me. I had to have more and made my first jerk chicken using charcoal in my gasser with chips tossed in. The results were actually very good and now I have 9 cookers. In the order acquired:
A gasser
A Jim Beam model Bradley Smoker
A cheap offset New Brausfels
A black 22.5 OTG
A Akorn Kamado
A Cinder Block Pit with 2 expanded metal grates.....26 cinder blocks as I recall.....I call her Ugly Betty
A outdoor grill made from the bottom of a 55 g barrel that I use to cook over fresh hardwood coal...usually hickory
A Dads Rootber portable grill.....blue in colour with a decal and a smoke stack to the side
A blue 22.5 OTG
I wanna make it 10....and have plans for at least another 2. I'd love to have a 1/4 inch steel reverse flow stick burner. For now the WSM, how I gonna run it and mods I am gonna make fill my mind. Where the wood chunks will go and making a meat hanger are my most frequest thoughts.
Made some good food on my Kettles.....smoked hamburgers with carmelized oinions and chipolte mayo:
Smokering on a burger....these really are tasty things....buddy of mine says of everything I do on a regular basis the burgers rule:
Brisket....my first of 2 attempts and the better of the 2:
I do not have vast experience to share guys but I will add what I know. I am sure I will have more questions than answers and learn more than assist.
