Curious to know if anyone has purchased any mods that allow you to add a rack (or more) to your WSM ?? They exist, but I want to know if they are any good
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WSM Extra Racks ??
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Founding Member
- Jul 2014
- 5715
- 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
I’ve seen the mods that let you add another section to the WSM body and get another rack, but haven’t seen the point. Might make sense on a smaller WSM if you are going to cook for a big crew
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Club Member
- Mar 2021
- 806
- 5,280 feet from Chicago
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Cookers:
WSM 18.5
Weber Genesis NG
Grilla Silverbac
Traeger 575
SNS Kettle
Accessories:
Thermapen
Signals X4
Interesting. I have never used both racks at the same time and usually only use the top one. I've yet to buy any mods for the WSM, though came close to buying an insulated blanket for it but decided to take a pass.
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ecopower --- the deal is , I'm trying to max the use of the WSM if I have more folks than usual to feed, AND I want to be portable . To wit , this past Saturday I smoked up 40 chicken thighs/drumsticks for a daughter and 20 + of her friends; 20 on one rack , 20 on the other. It was out of town, so I broke the WSM down , put it in the back of a surburban, and we were good. If there had been 8-10 more folks, then the extra rack would have been good .
Radiodome --- I've used both racks (3 racks of ribs on both top and bottom --- works great.
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Club Member
- Mar 2021
- 806
- 5,280 feet from Chicago
-
Cookers:
WSM 18.5
Weber Genesis NG
Grilla Silverbac
Traeger 575
SNS Kettle
Accessories:
Thermapen
Signals X4
That's hysterical. I have offered to break down my WSM - 18.5 - and throw that in our Traverse and bring, well anywhere, but my wife, and 2 kids have said they can do without having to smell that thing in the car. Kudos!
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Founding Member
- Jul 2014
- 5715
- 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
Marinehead you’re cooking on a WSM 18? I’ve always thought that it needed a bit more room. My WSM 22 can do 6 pork butts or 12 racks of ribs pretty easily (with rib racks). I’m not sure how much difference in performance there will be adding a body extender and rack, but might be a better choice than a second WSM.
I saw this on Cajun Bandit that might be the best bet, since you don’t have change the actual dimensions of the WSM body.
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Charter Member
- Oct 2014
- 930
- Texas
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Backwoods Chubby G2
Weber 22" Master-Touch GBS Kettle
Blackstone 36 Griddle
SlowNSear (Original)
Fireboard Extreme
Maverick 732
Super-Fast Thermapen
Rapala 7 1/2
Bear Paws
Weber Rapidfire Chimney
Grill Beast 304 Injector
G&F Suede/Leather Gloves
Foodsaver V4880
When I had a WSM 18, I added a middle rack. No special brackets needed. Just remove the middle screws that hold the current brackets. Replace with screws that are around 1/2 inch longer. The new rack will rest on the longer screws. I used the top and middle racks primarily since the temps were closer than the top and bottom racks.
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Appreciate all the feedback —- for the record , the WSM I have is a 22.5 , not the 18. Still, you can break that puppy down , throw it in the surburban , and take it on the road. I’ve done it a few times .
troutman - Went to CB (Cajun Bandit). , and told them I want the extra rack set up . That will get thrown in the suburban as well for away games 😁🥩😁
Semper Fi Bones !!!
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