Finally joined the WSM club!

[JDann24]

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!

[Filibuster]

   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?

[jdefran]

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

[JDann24]

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.

[Tommy B]

welcome to the WSM club! What part of dallas are you in? I live in Garland.

[JDann24]

welcome to the WSM club! What part of dallas are you in? I live in Garland.

Small world. I'm in Garland too.

[Lightning]

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?

[Troy]

225 is a killer deal!

You don't need any gasket.

Sent from my SM-N910V using Tapatalk

[JDann24]

Thanks guys. Brisket will be my first cook on this hopefully on Sunday.

[Lemans]

   I got plenty of room...lol.

[JDann24]

lol, you sure do!

[Big Dawg]

I've never needed a gaskets, either.  I did add the Cajun Bandit doors to my two.

Can't wait to see the result of your cook ! ! !




BD

[pbe gummi bear]

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.

[TheDude]

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.

[Lemans]

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