New 22” WK & SNS maiden voyage!

[patcrail]

Got the brand new 22” Weber Premium & SNS put together & burning in/calibrating as we speak, getting ready to smoke the Porter Road pig brisket & a hunk of pork shoulder.
it was a beautiful thing seeing the brand spanking new, shiny grill & SNS all together, but even more beautiful with the probe hole drilled, smoke rolling & ashes dropping, I’m on a mission to get this thing greasy today!

[rickgregory]

grats. One bit of advice. ok two.

First start with a small hot fire in one corner of the SNS. Let those coals ash over, then spread the rest of the coals in there. If you spread the coals and light one side, too many can catch and it's too hot.

Second, crank the vents down to start. It's easier to bring temps up by opening them a little at a time than to rein in too high a temp.

Also once things are going and stable leave it alone as much as possible. Not only will you let heat escape by checking it, but you let air in which can cause the fire to accelerate, heating things up.

And have fun!

[rickgregory]

I start with the bottom vents at 1/8 to 1/4 and top at 1/2. Mine's an older model kettle though.

During nice or even just decent weather you'll find that it takes a lot fewer coals that you think to keep temps. I mostly run mine at 250F

[klflowers]

Nice cooker. Congrats

[Dadof3Illinois]

You just need to play with the settings and get familiar with it. I have a 26” kettle and start with 10-12 lit and ashed over briquettes. Then add my wood, unlit charcoal and water. Close the lid, leave vents wide open until I get within 20degrees of what I’m wanting then start shutting them down until it levels out. But each cooker is a little different. Just play around and find what works for you. Those kettles are great cooking machines!!

[ofelles]

Congrats. Love the new. And learning, for the most part