Hello from Cincinnati Ohio

[JeffJ]

Welcome, Bilbo. I have a WSM 14.5" and have found it very easy to maintain temperature. However, I understand the different sized mountains behave a bit differently and the 22.5 supposedly has a tendency to run a bit hot. You've got a great stable of cooking devices, good luck with your newest horse.

[Jon Solberg]

Welcome to the pit BB

[David Parrish]

I've read the big WSMs get easier to hold 225F after they get good and seasoned.

Or maybe Harry Soo said that in his video seminar...

[Huskee]

Welcome to The Pit BILBOBBQ ! Enjoy those ribs! You sound like you're equipped for any BBQ challenge with those 3 machines. Nice!

Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos such as setting up your signature with those toys of yours.

Hope to hear & see more from you!

[BILBOBBQ]

Will do! My biggest concern was being able to maintain 225 degrees throughout the cook on the WSD 22.5. So far so good! I think these ribs should turn out just fine.

[David Parrish]

Welcome BB! We're glad you're here. Be sure and post those pics regardless of the outcome. We're all about learning up in these parts. (said with southern drawl)

[BILBOBBQ]

Greetings fellow BBQ enthusiasts! This site changed my life about a year ago. Thanks to amazingribs.com a good portion of my paycheck has gone towards my education in the art of BBQ. I own a WSM 22.5, Weber Kettle 22.5 with Smokenator; and a Pit Barrel Cooker. I just got the WSM and I am smoking my first set of ribs on it as I write this introduction. I will post some pictures if they turn out decent. Anyways hope everyone is having a great weekend so far and I am glad to be part of this community.