Thank you


 
C

Chris Kirchner

New member
Proud new owner of a 22.5 WSM that runs way too hot (only had it for 3 days, I'll be patient). Just wanted to say thanks to all members for the info shared here as I've been a lurker in the past whilst daydreaming about my smoker. Now, it's time to cook!
Happy New Year!

P.S. Points in the right direction are always welcome.
 
Welcome to the family, Chris.

Out of curiosity, since it's running too hot (which sometimes happens with new WSMs), how many lit coals did you start with ?
 
Smoke #1 Filled it up for a burnout, I don't like chemicals in my food
Smoke #2 2 slabs of spares, 11 lbs bag of charcoal with 1/2 chimney on top for minion method, couldn't keep the temp below 275.
Smoke #3 10 lbs of scrap pork beef and fat from the butcher, 11 lbs of charcoal again and it seems it's starting to seal up and get under control.
 
Chris Kirchner said:
And I check on it again and I've got 225 dead on, God I love Weber!
Click to expand...

That's a beautiful thing, isn't it? I've had cooks that start off like I'm going to be chasing temps all day and then it just settles in. I did a brisket flat today on my 18.5 and it settled in around 225 and hung out there all day with just a few fluctuations. Welcome to the forum. There's a lot of people to learn from here - I know it helped me a lot.
 
Looks like your WSM is joining the ranks of those that are seasoned. Good going !
Wishing you a Very Happy New Year and Many Excellent Cooks in Your Future !
 
Yeah, now I have to join the ranks of knowing how to use the thing. All I want is ribs and pulled pork and the like, but that's going to make it difficult to nail a prime rib for Christmas. So I think I'm gonna play catch up with the throw down thread, first up is flank steak.
 
She's still going at 150 with no added charcoal from yesterday. I'm just seeing how long I can keep the thing going at this point. On a related note any recommendations on a remote thermometer? I'd like to see something reliable with an iPhone app.
 
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