WSM 22.5" finally pulled the trigger - 2CoolFishing
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Old 03-17-2016, 05:54 AM   #1
peelin' drag
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WSM 22.5" finally pulled the trigger

Just bought me one of these jewels and can't wait to burn it and season it this weekend. Any tips on temp control and cooking from WSM cookers appreciated.
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Old 03-17-2016, 07:51 AM   #2
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My two tips, first, notice that the two grates are a different diameter, be sure to put larger on top. smaller on top can crash thru the lower and ruin your day. Second, i put lockable casters on mine to make easier to move.
easy to keep temp at 225.


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Just bought me one of these jewels and can't wait to burn it and season it this weekend. Any tips on temp control and cooking from WSM cookers appreciated.
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Old 03-17-2016, 08:27 PM   #3
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On my WSM 18 the temperature control is effortless. It is an awesome cooking machine, I have had it a couple of years now. Go check out the Weber forum, lots of discussions. Enjoy!...........cC
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Old 03-17-2016, 08:47 PM   #4
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Love mine

Don't smoke fish in it.....

The Webber forums are great....

My Webber life hack.....buy some of those Webber lighter cubes that are white.....use one.....you should never use lighter fluid......

Also smoke a few pork butts to get the inside right.....it needs to be seasoned and get better with time
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Old 03-20-2016, 08:10 AM   #5
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Found out about the grates during assembly. Sure wish the middle section had handles. Reckon I can find some and put them on myself. The casters is a good idea, thanks. Got it burned and seasoned, ready to cook.
Quote:
Originally Posted by iwant2fish View Post
My two tips, first, notice that the two grates are a different diameter, be sure to put larger on top. smaller on top can crash thru the lower and ruin your day. Second, i put lockable casters on mine to make easier to move.
easy to keep temp at 225.
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Old 03-26-2016, 02:28 PM   #6
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I have the 22" and love it. You can cook a lot of meat on that thing. Get a chimney to light your charcoal and make sure you use the minion method to get the WSM smoking. First thing I did was get another charcoal grate to help keep the coals from falling thru. I have had mine smoking for a good 12 hours on a bag of charcoal and a few wood blocks. You can find a ton of info on them and ways to mod them on this website.

http://virtualweberbullet.com/
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Old 04-04-2016, 01:57 PM   #7
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Quote:
Originally Posted by peelin' drag View Post
Just bought me one of these jewels and can't wait to burn it and season it this weekend. Any tips on temp control and cooking from WSM cookers appreciated.
I've had one for several years now and just LOVE it. Like any new tool, it'll take a few times before you get it dialed in.

I agree on virtual webber bullet forum. Also on the chimney. I've smoked plenty of salmon and it has been amazing...not sure why Mudskipper recommended staying away. Beer can chicken, poppers, brisket, pork butt, ribs, fish, jerky...whatever it's all been good. Always use a quality oak lump charcoal and never use lighter fluid and/or regular charcoal.

Enjoy and be sure to post some Q pRon!

Last edited by 8weight; 04-04-2016 at 02:02 PM.
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Old 04-04-2016, 04:54 PM   #8
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