Brett Fields
TVWBB Fan
I've just completed my first cook with my new 22" WSM. I figured that 6 racks of spares and a few chicken thighs cooked over CompK ought to be enough for a break in run.
At the end of the cook, it seems to me that the 22 has more dramatic differences in temperature. I haven't done any temp mods so this is by feel. The top third of the lid and the outer few inches are alot hotter than the mid/lower lid and center grill grate. Also, the bottom grate is still yet much cooler. There seemed to be far more difference between ribs from the top vs ribs from the bottom.
I feel as though my 18" WSM is more even in temp, especially between the top and bottom.
Clearly I need to set up better temp monitoring within the cooker.
Also, it seemed as though I burnt through far more fuel than I had expected for a 7hr cook.
All comments appreciated.
Brett.
At the end of the cook, it seems to me that the 22 has more dramatic differences in temperature. I haven't done any temp mods so this is by feel. The top third of the lid and the outer few inches are alot hotter than the mid/lower lid and center grill grate. Also, the bottom grate is still yet much cooler. There seemed to be far more difference between ribs from the top vs ribs from the bottom.
I feel as though my 18" WSM is more even in temp, especially between the top and bottom.
Clearly I need to set up better temp monitoring within the cooker.
Also, it seemed as though I burnt through far more fuel than I had expected for a 7hr cook.
All comments appreciated.
Brett.