WSM - Why I love it


 
Frank Eriksen

Frank Eriksen

TVWBB Super Fan
Well I won't go into too much but cooked two good sized Spares today prepped STL style. Put a enough unlit Kingsford coals in charcoal grate to just about cover the bottom. Added 1/2 Weber Chimney of lit coals. Filled pan with 1 gallon water. Cooked ribs for 4 and a half hours (they were great) and 3 hours since I pulled the slabs off - the cooker is still reading 190. What a great little machine. Having had a pellet cooker before getting my WSM in May, I'm just amazed at how this baby works.
 
Great to hear your first que was a success. BTW, being a newbie myself, you have to have pictures or you will get scolded.
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I know what you mean with retaining heat. I put on a pork butt this weekend with a pretty full load of coals on my 18.5" WSM. I started at 6AM Sunday and when i went to clean things up Monday Morning it was still going and that was with all the vents closed.
 
Originally posted by Jim Perry:
Great to hear your first que was a success. BTW, being a newbie myself, you have to have pictures or you will get scolded.
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I know what you mean with retaining heat. I put on a pork butt this weekend with a pretty full load of coals on my 18.5" WSM. I started at 6AM Sunday and when i went to clean things up Monday Morning it was still going and that was with all the vents closed.
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Jim, just curious, what time did you close her down. Mine has never been going the next morning. Wonder if there is an air leak? Non of my business really.
Mark
 
My 22.5 never shuts down either. It's still warm the next day, and I never have any appreciable leftover charcoal for the next cook. Unlike my 26.75 kettle, which shuts down quickly with lots of re-use charcoal. Maybe after a few more cooks to get the "gunk" build up. I also got the Cajun Bandit replacement stainless door which has a tighter fit, and that may help, but haven't had a chance to fire up the WSM since I got it to see. I need to do something about that....
 
I don't know if the 22" acts a lot different from the 18.5" that I have, but once I close her down and go to empty the left over coals the next day, I have almost the same volume of left overs as I did when I shut her down. Gotta be an air thing for you guys.
 
I have almost the same volume of left overs as I did when I shut her down.
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Me too, and I have the 22. It takes awhile to cool down that eve, but is cold the next day. Maybe I just have more gunk built up that gives me a tighter seal.
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If you guys have a 22 kettle, when done cooking with the 22 WSM, remove the middle section and place the kettle top on the bottom WSM section. It should cool down much quicker.

John
 
I guess I am one of the lucky ones, as my side door on my 18.5" has had a snug fit right out of the box! As for cooling down, about 3-4 hrs after I close all the vents, my WSM is cool enough to clean. I have often thought how awsome it is to be able to reuse the K Blue that is left over!
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Just saying that I'm not complaining that my WSM stays hot. Last night, after pulling the ribs off, I let it sit with all vents open. About 8:30pm I shut the top vent and by 9:30 it was still warm, but cool to the touch and able to cover. I have a fairly tight seal on my door. Just did a little folding in a few spots when I put it together.
 
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