WSM 22.5 Hasn't Even Arrived and I'm Already Overwhelmed.


 
I was one who did all of my mods before firing it up. For me, the lid holder mod I came up with has been my #1 used item.
Edit to add linky - http://tvwbb.com/showthread.php?373...en-t-seen-done&p=373960&viewfull=1#post373960
Used water for the first cook (2 chickens for lunch then 3 racks of ribs.) Haven't used water since and don't plan on it.
For foiling, make sure you purchase the wider aluminum foil (18") for wrapping the water pan. And yes, I change it during each clean-up.
Congrats on the new toy. :D
 
One more question: how long after finishing cooking do I need to wait before putting the cover on, or can I put it on pretty much immediately?
 
I always wait until my WSM is cool (to me, cool means the dome thermometer is all the way down and reading no temp) before putting on the lid. I usually shut all the vents right after the cook, and a while later (usually the next day unless bad weather is in the forecast, if that's the case a few hours) I'll empty the coals into an ash bucket I've got. I know embers can still be burning hot at that time, but the ash bucket I have was designed for fireplaces and is a lot more airtight than my WSM. The exterior of the bucket has never even been warm to the touch, but if I'm emptying the smoker after a few hours I leave it outside overnight just to be safe. After a few days, I put on a pair of gloves and sift thru the ash bucket, picking out any charcoal briquettes that didn't totally burn away. I use those to start my next cook.
 
Woot!

[TABLE="width: 100%"]
[TR]
[TD]Date[/TD]
[TD]Time[/TD]
[TD]Location[/TD]
[TD]Event Details[/TD]
[/TR]
[TR]
[TD]December 27, 2012[/TD]
[TD]07:08:00 AM[/TD]
[TD]Charleston SC US[/TD]
[TD]Arrival Scan[/TD]
[/TR]
[TR]
[TD]December 27, 2012[/TD]
[TD]04:55:00 AM[/TD]
[TD]Memphis TN US[/TD]
[TD]Departure Scan[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]10:47:00 PM[/TD]
[TD]Memphis TN US[/TD]
[TD]Arrival Scan[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]10:21:00 PM[/TD]
[TD]Indianapolis IN US[/TD]
[TD]Departure Scan[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]02:31:00 PM[/TD]
[TD]Indianapolis IN US[/TD]
[TD]Departure Scan[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]02:31:00 PM[/TD]
[TD]Indianapolis IN US[/TD]
[TD]Arrival Scan[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]06:04:00 AM[/TD]
[TD]Indianapolis IN US[/TD]
[TD]Shipment received by carrier[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]02:28:36 PM[/TD]
[TD]---[/TD]
[TD]Shipment has left seller facility and is in transit to carrier[/TD]
[/TR]
[/TABLE]
 
Even better!

[TABLE="width: 100%"]
[TR]
[TD]Date[/TD]
[TD]Time[/TD]
[TD]Location[/TD]
[TD]Event Details[/TD]
[/TR]
[TR]
[TD]December 27, 2012[/TD]
[TD]08:30:00 AM[/TD]
[TD]Charleston SC US[/TD]
[TD]Out for delivery[/TD]
[/TR]
[TR]
[TD]December 27, 2012[/TD]
[TD]07:08:00 AM[/TD]
[TD]Charleston SC US[/TD]
[TD]Arrival Scan[/TD]
[/TR]
[TR]
[TD]December 27, 2012[/TD]
[TD]04:55:00 AM[/TD]
[TD]Memphis TN US[/TD]
[TD]Departure Scan[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]10:47:00 PM[/TD]
[TD]Memphis TN US[/TD]
[TD]Arrival Scan[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]10:21:00 PM[/TD]
[TD]Indianapolis IN US[/TD]
[TD]Departure Scan[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]02:31:00 PM[/TD]
[TD]Indianapolis IN US[/TD]
[TD]Departure Scan[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]02:31:00 PM[/TD]
[TD]Indianapolis IN US[/TD]
[TD]Arrival Scan[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]06:04:00 AM[/TD]
[TD]Indianapolis IN US[/TD]
[TD]Shipment received by carrier[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]02:28:36 PM[/TD]
[TD]---[/TD]
[TD]Shipment has left seller facility and is in transit to carrier[/TD]
[/TR]
[/TABLE]
 
Ben E Lou said:
Even better!

[TABLE="width: 100%"]
[TR]
[TD]Date[/TD]
[TD]Time[/TD]
[TD]Location[/TD]
[TD]Event Details[/TD]
[/TR]
[TR]
[TD]December 27, 2012[/TD]
[TD]08:30:00 AM[/TD]
[TD]Charleston SC US[/TD]
[TD]Out for delivery[/TD]
[/TR]
[TR]
[TD]December 27, 2012[/TD]
[TD]07:08:00 AM[/TD]
[TD]Charleston SC US[/TD]
[TD]Arrival Scan[/TD]
[/TR]
[TR]
[TD]December 27, 2012[/TD]
[TD]04:55:00 AM[/TD]
[TD]Memphis TN US[/TD]
[TD]Departure Scan[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]10:47:00 PM[/TD]
[TD]Memphis TN US[/TD]
[TD]Arrival Scan[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]10:21:00 PM[/TD]
[TD]Indianapolis IN US[/TD]
[TD]Departure Scan[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]02:31:00 PM[/TD]
[TD]Indianapolis IN US[/TD]
[TD]Departure Scan[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]02:31:00 PM[/TD]
[TD]Indianapolis IN US[/TD]
[TD]Arrival Scan[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]06:04:00 AM[/TD]
[TD]Indianapolis IN US[/TD]
[TD]Shipment received by carrier[/TD]
[/TR]
[TR]
[TD]December 24, 2012[/TD]
[TD]02:28:36 PM[/TD]
[TD]---[/TD]
[TD]Shipment has left seller facility and is in transit to carrier[/TD]
[/TR]
[/TABLE]
Click to expand...

Thats funny, I did the same thing checking on mine when I ordered it. I was at work and had to get my neighbor to go get it and put it away until I got home just to make sure noone stole it....

I usually rewrap the clay saucer every cook 'cause it gets drippings on it but the foil on the water pan I leave on for several cooks as I dont see any need to change it that much. It is just basically keeping the pan from getting dirty and doesnt get to messed up if you arent using water.

And as far as all the great recipes on here, I am learning them as well. I just made my first batch of ABT's, and man, WOW those things are good.

Good luck
 
What about a need for the bowl if you have a foiled clay pot? I don't see the need for the bowl?
 
Got the meat on at 5:30am. I sensed it from my pre-sale research and from reading here post-sale, and now I feel it from my brief experiences with this sucker so far: I feel like I've entered an entirely new domain of smoking. :D
 
Too dark for pics right now, I'll post some later this morning. I am cooking, using apple wood for smoke:
  • Two Boston Butts (one the way I'm used to doing it, one using some stuff I've read here, for comparison)
  • 9 marinated chicken boneless breasts. (I'll put those on around 10am so I can have them for lunch)
  • 5 Artisan Fresh spinach and asiago cheese chicken sausages from Sam's Club (they're already done, just heating them up with smoke for breakfast)
 
Actually doing the butts up top. I realize I'll have to remove them briefly, but I have a plan for that. I want the chicken to be a bit lower temperature.
 
Ben E Lou said:
Too dark for pics right now, I'll post some later this morning. I am cooking, using apple wood for smoke:
  • Two Boston Butts (one the way I'm used to doing it, one using some stuff I've read here, for comparison)
  • 9 marinated chicken boneless breasts. (I'll put those on around 10am so I can have them for lunch)
  • 5 Artisan Fresh spinach and asiago cheese chicken sausages from Sam's Club (they're already done, just heating them up with smoke for breakfast)
Click to expand...

Sounds like a great meal. I'm interested in how your sausages come out. I've never had good luck with the chicken sausages in the smoker. They come out tough and dry (not enough fat content). Where you happy with yours? How long did you cook them for?
 
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