Father’s day came early! 22in WSM. Only had a masterbuilt and a pit boss up until now. Looking forward to learning more about smoking with this big guy.
by iloveplant420
Father’s day came early! 22in WSM. Only had a masterbuilt and a pit boss up until now. Looking forward to learning more about smoking with this big guy.
by iloveplant420
14 Comments
Ohh wow. I’m jealous af, this is the last of the dragon balls I need to finish my collection
Big chungus
Nice cooker but burns charcoal like none other
Congratulations!
I learned how to use my WSM from [T-Roy Cooks](https://www.youtube.com/@TROYCOOKS) and [Harry Soo](https://www.youtube.com/channel/UC4dtbTXdvjo272b5x_mxRBw) on YouTube. T-Roy has a very calming and matter-of-fact approach to using the WSM for all types of cooks.
My first use of my WSM was a 15-hour brisket smoke, and I couldn’t have even come close to the success I had without those videos.
Welcome to the Smokey mountain family. The virtual bullet is your friend.
Congrats! What are you going to cook first?
I love my wsm!! I recommend the “snake method” and charcoal. Will hold 250 degrees steady with minimal flair up.
You’ll love it! My record is 7 butts on there at one time. It’s doable and drinkable. My first source was https://www.virtualweberbullet.com
Enjoy!
If you get an upgraded door and a gasket kit it will hold the temp amazingly. You just need to get 3-4 cooks to season it first so just do some pork shoulders.
And yes, it uses a bit more charcoal but the extra capacity on the 22 is well worth the extra couple of dollars of fuel per session.
I personally never used the water pan, I leave it in but never fill it this is how Soo does it, and I feel if you just do this from the start you never have a transition to this style. Also get yourself a really high quality thermometer (thermoworks) to help with this style of cooking.
There were a couple of modifications I made to mine to cut down on the charcoal burn.
1. Swap out the door for a Cajun bandit stainless steel door.
2. You can buy a heat resistant gasket kit to give you a tighter seal around the door and the lid. I got the LavaLock.
It still burns through a full basket of charcoal in about ten hours, but it’s a lot better than when I first started.
Congrats!
First upgrade needs to be the door. Get a full steel one. I love mine and it keeps heat like a beast!
Then do the seals. Around the door and around the lid. Those two things will make keeping temp much easier. And doubling the grate when the charcoal lies (put the other one on top so it fills the gaps in the lower one) makes my briquettes last longer.
Last thing I did was get a bracket for my lid. That was the most expensive part.
Team Weber
Check out r/webersmokeymountain
For large meats use water pan. Smaller meats or ribs take water pan out.