This morning I put 15 lbs of Kingsford Pro in the fire ring with two chunks of hickory. I added 25 lit briquettes using Soo’s Donut. Set the vents to 1/3 open all the way around. I have made absolutely no adjustments to the vents or fire. This is what my FireBoard chart looks like over the last 5.5 hours
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How Steady is a WSM 22â€
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Founding Member
- Jul 2014
- 5244
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Tags: None
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I have no data like that in printable graphs. I have ran my 22 wsm for 17 hours at 237degrees with no refueling, or fan .
- Likes 2
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Club Member
- Aug 2018
- 985
- Heart of Dixie
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Kamado Joe Big Joe III, PKGO, Grilla Grill SilverBac, Jumbo Joe and PBC. Weber kettle @ the hunting camp.
Just procured one for myself, about the only mod I’m interested in doing is an extra charcoal grate. Do y’all happen to know which one is recommended? Aside from the OEM grate for the 22â€?
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Founding Member
- Jul 2014
- 5244
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
au4stree I made 3 mods to my WSM 22
1. better door - the door that WSM sells with it is shite. Get the Cajun Bandit door. It looks much better and seals up much better.
2. High air flow charcoal ring and grate - again Cajun Bandit is the go to on this one
3. Lid hinge - I think it makes a huge difference to the ease of use on the WSM. Also available from Cajun Bandit.
If you buy all three from them, they have some sort of upgrade bundle.
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au4stree I didn’t do any gaskets, just let it gunked up from cooking. The first few cooks were troublesome for temp control. The barrel was leaky at the various joints and the inside was really reflective. Plus learning to build a small fire, not a big one.
- 1 like
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Founding Member
- Jul 2014
- 5244
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Nice. I currently own a WSM 18 and a PBC, both purchased from craigslist. BOTH of these smokers are FANTASTIC. I use the PBC for ribs and chicken/turkey, and the WSM for pork butt, loin, tri tip and the rare brisket. I love both of these smokers. I'm considering getting a WSM 22, but want to see what the PBC XL is going to be about...... TOUGH CHOICES
Also, when you said your vents were 1/3 open, does that include the exhaust?
- Likes 1
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Club Member
- Jul 2016
- 3297
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Smokey Joe.
My goal this spring is to get to know my WSM 22" better. I saw right from the beginning, when I was just seasoning it up, the temperature was surprisingly steady for several hours. With the lack of social gatherings over the past year, I just haven't had a reason to use it as much as I would like.
I still would like to use my PartyQ as insurance for long cooks, but I'm not sold on the method of installing the adapter on one small vent hole. I'm thinking it would be better to just drill a hole like I have done for all of my Weber kettles.
- Likes 1
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For long cooks, I only use an ATC. I installed the adapter on one of the vent holes and went 7 hours (and got a good nights sleep). I set it for 250d and when I got up it was 250d.
So I don't really agree with ecowper on an ATC not making things better or more stable. Just my 2 cents.
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Club Member
- Aug 2017
- 9428
- Hate Less, Cook More
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Let me add that I just cooked on my WSM yesterday with the same Fireboard and fuel setup, only thing I added was fan control. The fans are not that expensive to add to the setup and here is the result. I cooked a Picanha for a little over an hour to get the internal to about 120* then up the temp to try and get a better bark set. Final pull at 125* with carry over at 132*ish. The WSM is a smoking machine for sure, check the results of this temperature gradient !!
Last edited by Troutman; April 5, 2021, 02:01 PM.
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