Weber Kettle Club Forums
Grill Talk => WSM: Weber Smokey Mountain => Topic started by: JDann24 on June 21, 2016, 05:26:34 PM
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Found this guy on my local craigslist. It was pretty filthy! I didn't realize how HUGE the 22 inch was until I saw one in person. You guys recommend any of the available gasket kits out there? Anyways, I can't wait to throw a brisket on this guy!
(http://i111.photobucket.com/albums/n122/JDann24/DSC_8582.jpg) (http://s111.photobucket.com/user/JDann24/media/DSC_8582.jpg.html)
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Yeah the 22" wsm is a big boy and if you get the cajun stacker it's obscene, the amount of money it would take to fill three levels full of meat I cant imagine. I hate to say this but my 22" wsm will do nothing but collect dust in the foreseeable future. My 18" wsm and dedicated "grill smoker" makes me happy. I get my nomex gasket from a company called "island outdoor llc".By the way how much did you pay for your smoker?
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I would recommend a hot and fast brisket. I feel like I turn out respectable brisket cooking with this method.
Welcome to the club btw. I got mine less than a year ago and have enjoyed smoking on it over my kettles
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Paid $225. I've been smoking on my 22' and 26' kettles for a few years now and have enjoyed it. There's been times though when i wish i had more space or didn't want to run two kettles at the same time which is what lead me to the wsm.
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welcome to the WSM club! What part of dallas are you in? I live in Garland.
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welcome to the WSM club! What part of dallas are you in? I live in Garland.
Small world. I'm in Garland too.
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You got an excellent deal and you'll enjoy the smoker. The 22.5" one is a monster for sure. It's huge compared to the other two. I've got beef ribs cooking away in my 22.5" WSM right now. What are you planning for your first cook?
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225 is a killer deal!
You don't need any gasket.
Sent from my SM-N910V using Tapatalk
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Thanks guys. Brisket will be my first cook on this hopefully on Sunday.
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(http://i1104.photobucket.com/albums/h339/njb1954/Mobile%20Uploads/2015-10/C98E907C-2AD8-4850-8162-E41F4E78D798_zpsgkgeclbq.jpg) (http://s1104.photobucket.com/user/njb1954/media/Mobile%20Uploads/2015-10/C98E907C-2AD8-4850-8162-E41F4E78D798_zpsgkgeclbq.jpg.html)
I got plenty of room...lol.
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lol, you sure do!
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I've never needed a gaskets, either. I did add the Cajun Bandit (http://cajunbandit.com/wsm-parts-mods/22-5/) doors to my two.
Can't wait to see the result of your cook ! ! !
BD
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I would not start with a brisket on it. Some of those 22.5" wsm's are notorious for running hot so make sure you are able to control the temp to your liking before attempting do a long cook or with an expensive piece of meat.
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I would not start with a brisket on it. Some of those 22.5" wsm's are notorious for running hot so make sure you are able to control the temp to your liking before attempting do a long cook or with an expensive piece of meat.
Agreed. Took me a while to tame my 18.5". A Maverick tip top temp did wonders.
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Close the vents on the bottom. Crack one vent the size of a pencil opening
Top vent 1/2 foil the pan no water. Should stabilize with a full load of charcoal
At 250-260 and stay there like 18 hours.. Will take like an hour to get there.
I take a coffee can and put it in the center of the charcoal ring when I fill it
Then I remove it and put 1/2 change chimney of hot coal in the center. With four
Chunks of wood on the unlit coals
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Stupid auto correct!!