Congrats and happy anniversary!
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Go to https://www.virtualweberbullet.com . More info, techniques, recipes, modifications, etc. on Weber bullets than than you could ever need.Comment
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The only other point I would make is our WSM forum has a ton of good information.
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Welcome back to the WSM family and so excited for a cool surprise gift. Your wife was so-so (ok just trying not to get her head too big with accolades as much deserved as they are).
Consider a gasket if it leaks too much and I got a good but expensive hinge. And for the 18 inch i have its nice but probable much better for the larger WSM. Other than that all the advice above looks great and has allowed a mediocre cook like myself make some great slow cooked BBQ.
I suspect with all the other gear you have you probably have some good remote probe thermometers. If not, time to go shopping with that Christmas cash with a Signals or Fireboard.
Any don't lament too much about not having the 18" as the 22" will definitely fit more food even if its only using the top shelf
Enjoy!!Comment
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Here’s some pictures that give us an idea of just how much food the WSM 22 can handle
22 lb turkey
2 plates of beef ribs and a few short ribs
A 17 lb packer
10 lbs of pork belly being turned into bacon
6 slabs of back ribs, 3 on top, 3 on bottom
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That's a great illustration of how much food you can get on the 22" WSM. On the 18" I can only fit one full baby back rack on top and another on the bottom. Unless I cut or roll them (have a new rib rack i need to try out). But to have 3 flat on the same shelf can only help with consistency between them. Same for the full packer - I'd definitely have to split the point and flat and put them on separate shelfs.
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I don't think any of the add-ons are necessary for a great cook.
The hinge and the door are good for accessibility and look, respectively, but I haven't gone with either. The situation with the lid is solved by knowing exactly where and how you are going to set the lid down when needed. I have pavers on which I can set down the lid directly and easily. The add-on door is nicer to look at but I chose to buy the Lava-Lock (and have never put it on).
I have yet to use water bowl with water. I keep it in and wrap it with foil (easy cleanup) because I believe it may assist in the circulation of heat. I would only remove the bowl entirely if I wanted drippings into the coals, or grilling. (as marshall mentioned)
The doughnut method works great!
I did not season mine except to bring it up to 300 degrees and let it sit for 10 minutes, cool, dump ashes.
Enjoy your new WSM, WSM, WSM....
HawkerXP
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The mods I would suggest as a must are the hinge for the lid (setting it down sucks imo) and the hold down clamps (see marshall’s pix above). The reason I suggest the hold downs is when you hinge that big lid it can literally cause the main tube to pull away from the lower base in the middle of a cook. Burned the crap out of me one time, it’s a safety issue.
The CB door is optional. The only other suggestion down the line are wheels (I bought big ones at Harbor Freight) and a fan. Mine runs hot so a fan helps with control, and wheels, you’ll get it the first time you move it around!
Otherwise enjoy your new cooker
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Lots of great advice and food for thought 😂. I placed an order yesterday with Cajun Bandit for the WSM upgrade kit (door and charcoal basket) and I also ordered levers for the dampers. I'm on the fence about the hinge because I like the idea of being able to break the WSM down in case I want to cook with it away from home. It's out of stock anyway so that made the decision easy for now. I might order the hinge and the wheels later.
I appreciate all of the great suggestions. I plan on seasoning it and getting a cook in by this weekend.
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Congrats! I have an 18", my 2nd one. I misused my first one and the barrel got out of round. Been using one for around 25 years I guess. I use the water pan occasionally, when i remember. I don't have any mods at all. I have a fan that I use sparingly. And I do have a charcoal basket and minion ring from Arbor Mfg:
It takes some fiddling, but once you get those vents set, it is a rock solid cooker. I have run it 12 hours at 225 on a basket of KBB in the summer.Comment
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I run my 22-inch WSM with briquettes and hardwood chunks for smoke.
I typically use water in the pan for longer smokes.
I did the Cajun Bandit Door, hinge kit, & wheel kit. I also added side handles to the middle section, got the upgraded charcoal basket from arbor fabrication (this is set up for the Minion Method with a removable center ring), and changed out the stock lid thermometer with a River Country thermometer. I think each mod was worthwhile and added to the WSM to make it an even better smoker.Attached FilesComment
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kenrobin One thing I forgot to add. If someone has already mentioned it, disregard this post.
I bought the Hunsaker stainless steel Rib Hanger setup. It would only be a possible necessity if you like to hang ribs, chicken etc... but thought I would make mention.Comment
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I agree with the Hunsaker accessories as well as Cajun Bandit. I have the Hunsaker hinge and hangar set. The hangar basically turns your WSM into a PBC. Hung chicken and ribs are the bomb. Just ditch the water pan and you get awesome results.
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