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Other than Brewing => All Things Food => Topic started by: BrewBama on August 06, 2017, 06:13:03 PM

Title: Why buy a 22" WSM
Post by: BrewBama on August 06, 2017, 06:13:03 PM
In the future, when people ask why buy a 22" WSM I think I am just going to show this photo.

(https://uploads.tapatalk-cdn.com/20170806/08deb36594d9c841873265757c55d7d3.jpg)


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Title: Re: Why buy a 22" WSM
Post by: tommymorris on August 06, 2017, 06:47:55 PM
That's a big brisket!
Title: Re: Why buy a 22" WSM
Post by: pete b on August 06, 2017, 10:00:41 PM
WSM?
Title: Re: Why buy a 22" WSM
Post by: JT on August 06, 2017, 10:04:48 PM
WSM?
Weber Smokey Mountain

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

Title: Re: Why buy a 22" WSM
Post by: JT on August 06, 2017, 10:11:38 PM
Nice smoker!  I love my WSM18 but I was torn between the 18 and 22.  I've smoked 3 birds and a pork shoulder on it at one time, but havent done a brisket yet.  I'd likely buy a smaller brisket, or cut a big one in half if it wouldn't fit, though I've heard wedging a larger brisket between the handles works well too.  Either way, they're great smokers that turn out some great meats!

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

Title: Re: Why buy a 22" WSM
Post by: BrewBama on August 07, 2017, 09:46:15 PM
Nice smoker!  I love my WSM18 but I was torn between the 18 and 22.  I've smoked 3 birds and a pork shoulder on it at one time, but havent done a brisket yet.  I'd likely buy a smaller brisket, or cut a big one in half if it wouldn't fit, though I've heard wedging a larger brisket between the handles works well too.  Either way, they're great smokers that turn out some great meats!

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

If you get one wedge it between the handles. They shrink when cooked. This one turned out awesome.



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Title: Why buy a 22" WSM
Post by: Stevie on August 07, 2017, 11:02:55 PM
Spitting a brisket into point and flat isn't too tough. It also allows for a bit better control as the two parts don't cook at the same rate. But yeah, I want a 22
Title: Why buy a 22" WSM
Post by: tommymorris on September 07, 2017, 02:23:02 AM
Okay. You convinced me. I just put in my order. I was going to order a 18", based on this thread I ordered a 22" WSM.  I gotta trust Dwain here, and Stevie has been to TX, so, I am sure he's tasted good brisket before :)
Title: Re: Why buy a 22" WSM
Post by: BrewBama on September 07, 2017, 11:42:58 AM
Go to The Virtual Weber Bullet for great info: http://virtualweberbullet.com/ (http://virtualweberbullet.com/). Cook some chickens at high heat, or a pound of bacon, etc to get some seasoning in it. Otherwise the first few cooks will run hot. Once seasoned it is set it and forget it for hours.

BTW: I'm Texas born and raised.


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Title: Re: Why buy a 22" WSM
Post by: tommymorris on September 07, 2017, 06:28:00 PM
BTW: I'm Texas born and raised.
Me, too!

Thanks.
Title: Re: Why buy a 22" WSM
Post by: Visor on September 09, 2017, 03:37:41 PM
WSM?
Weber Smokey Mountain

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."
   Silly me, I thought it meant Winchester Short Magnum.
Title: Re: Why buy a 22" WSM
Post by: chumley on September 13, 2017, 11:26:06 PM
Bigger is better.

My ceramic grill is 18.5" by 25".  I can start the wood and charcoal, get the temperature set around 200-225, and not have to check the temperature for 6-8 hours at a time with this bad boy.

(http://www.primogrill.com/images/article_images/GRILL-JD-XL.png)
Title: Re: Why buy a 22" WSM
Post by: jimmykx250 on September 14, 2017, 01:41:42 PM
I do the snake method on my 26" Weber and can smoke two boston butts in 10 hours and maintain 225 without touching it. If i wanted more capacity I would grab one of these. http://smoke-ez.com/. Someday I would love a WSM but until the cash frees up I like the versatility I get from my standard weber ketttle.
Title: Why buy a 22" WSM
Post by: BrewBama on September 17, 2017, 09:32:42 PM
I do the snake method on my 26" Weber and can smoke two boston butts in 10 hours and maintain 225 without touching it. If i wanted more capacity I would grab one of these. http://smoke-ez.com/. Someday I would love a WSM but until the cash frees up I like the versatility I get from my standard weber ketttle.

If you ever get the opportunity (if you haven't already), try wrapping your favorite meatloaf recipe in bacon and smoke it on a cedar plank. This is the only way we do meatloaf any more.

(https://uploads.tapatalk-cdn.com/20170917/6cd72b049a66ed793e4372fc5ddb7ec6.jpg)

(https://uploads.tapatalk-cdn.com/20170917/8dd699594fff862fb4e49056b0850d6b.jpg)

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Title: Re: Why buy a 22" WSM
Post by: jimmykx250 on September 17, 2017, 11:02:02 PM
I do the snake method on my 26" Weber and can smoke two boston butts in 10 hours and maintain 225 without touching it. If i wanted more capacity I would grab one of these. http://smoke-ez.com/. Someday I would love a WSM but until the cash frees up I like the versatility I get from my standard weber ketttle.

If you ever get the opportunity (if you haven't already), try wrapping your favorite meatloaf recipe in bacon and smoke it on a cedar plank. This is the only way we do meatloaf any more.

(https://uploads.tapatalk-









cdn.com/20170917/6cd72b049a66ed793e4372fc5ddb7ec6.jpg)

(https://uploads.tapatalk-cdn.com/20170917/8dd699594fff862fb4e49056b0850d6b.jpg)

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Holy crap does that look good! Nice work!!!!!!!!!!!



Title: Re: Why buy a 22" WSM
Post by: Visor on September 18, 2017, 02:40:05 PM
   That's a breakfast worth getting out of bed for - beer included of course.
Title: Re: Why buy a 22" WSM
Post by: santoch on September 21, 2017, 02:10:37 AM
That looks great!

FWIW, I have a Pitboss Pellet smoker, which I retrofitted with a SmokeDaddy PID controller (think of it as the BBQ version of a HERMS).  I supplement the smoke with an AMZN pellet tube smoker.

I literally dial in my desired temp, and the PID controller keeps the smoker at that temp +- 5F.  I absolutely LOVE it.




Title: Why buy a 22" WSM
Post by: tommymorris on September 21, 2017, 03:52:43 AM
That looks great!

FWIW, I have a Pitboss Pellet smoker, which I retrofitted with a SmokeDaddy PID controller (think of it as the BBQ version of a HERMS).  I supplement the smoke with an AMZN pellet tube smoker.

I literally dial in my desired temp, and the PID controller keeps the smoker at that temp +- 5F.  I absolutely LOVE it.
PID and BBQ, nice. That's almost as good as PID and beer.
Title: Why buy a 22" WSM
Post by: tommymorris on September 24, 2017, 09:30:27 PM
I finally got to break in my WSM today. Two beer can chickens. Delicious!

I should of taken a pic while they were on the smoker but I forgot.

(https://uploads.tapatalk-cdn.com/20170924/6af36430990e8bfc06507eb66a1d7f48.jpg)

Everything went great. Next up brisket.
Title: Re: Why buy a 22" WSM
Post by: BrewBama on September 24, 2017, 10:00:45 PM
Outstanding!  I recommend a COSTCO Prime Brisket using this method: http://virtualweberbullet.com/brisket4.html


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Title: Re: Why buy a 22" WSM
Post by: HoosierBrew on September 24, 2017, 10:01:43 PM
Looks great!
Title: Re: Why buy a 22" WSM
Post by: tommymorris on September 24, 2017, 10:35:14 PM
Outstanding!  I recommend a COSTCO Prime Brisket using this method: http://virtualweberbullet.com/brisket4.html


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Thanks!
Title: Why buy a 22" WSM
Post by: tommymorris on October 16, 2017, 12:55:35 AM
My wife likes baked potato topped with barbecue, sauce, etc. But, apparently everyone else in town does too. Everytime we go out for one they are sold out.

Problem solved:
(https://uploads.tapatalk-cdn.com/20171016/b40a5d744d8a15e063112e3167d2117a.heic)

(https://uploads.tapatalk-cdn.com/20171016/09678f515ff8d78027b1659ac16a8b92.heic)

PS. THE WSM makes one Boston Butt look small.
Title: Re: Why buy a 22" WSM
Post by: HoosierBrew on October 16, 2017, 01:07:49 AM
Looks tasty. Damn, I love bbq.
Title: Re: Why buy a 22" WSM
Post by: BrewBama on October 17, 2017, 10:30:11 AM
That potato is huge around here. Looks like the next thing you need will be a vacuum sealer


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Title: Re: Why buy a 22" WSM
Post by: Stevie on October 17, 2017, 03:24:55 PM
I think I’m going with the 18.5”. 22 is just obscene when I’m cooking for two most of the time.
Title: Why buy a 22" WSM
Post by: tommymorris on October 18, 2017, 03:16:50 AM
That potato is huge around here. Looks like the next thing you need will be a vacuum sealer


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Got that. I vacuumed sealed a couple of pounds of pork for later tater dates. She doesn’t drink the beer but she will eat the barbecue.
Title: Re: Why buy a 22" WSM
Post by: tommymorris on October 18, 2017, 03:20:17 AM
I think I’m going with the 18.5”. 22 is just obscene when I’m cooking for two most of the time.
Probably a good choice. The 22” feels kind of like driving a duelie in the city. But, when I work my way up to a brisket, hopefully, I will feel good about my choice.
Title: Re: Why buy a 22" WSM
Post by: JT on October 20, 2017, 12:23:38 AM
I think I’m going with the 18.5”. 22 is just obscene when I’m cooking for two most of the time.
I can cook a ton of food on the 18.5. I have a family of four, and never cook just a single meal on it.  I pack my lunch, so extra birds go into the smoker, the meats gets pulled and we avoid buying lunch meat. 

http://virtualweberbullet.com/wsmcapacity.html

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

Title: Re: Why buy a 22" WSM
Post by: jimmykx250 on October 20, 2017, 04:18:08 PM
I think I’m going with the 18.5”. 22 is just obscene when I’m cooking for two most of the time.
I can cook a ton of food on the 18.5. I have a family of four, and never cook just a single meal on it.  I pack my lunch, so extra birds go into the smoker, the meats gets pulled and we avoid buying lunch meat. 

http://virtualweberbullet.com/wsmcapacity.html

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

same thing I do. I vac seal and freeze everything left over. Just heat and serve meals are awesome on the weekdays when you are just spent and don't want to have to cook. My favorite is the smoked pork shoulder. I usually do a two pack from costco its a full day of smoking but so worth it especially with the snake method on a 26" weber kettle.

Title: Re: Why buy a 22" WSM
Post by: JT on October 21, 2017, 04:49:28 PM
I think I’m going with the 18.5”. 22 is just obscene when I’m cooking for two most of the time.
I can cook a ton of food on the 18.5. I have a family of four, and never cook just a single meal on it.  I pack my lunch, so extra birds go into the smoker, the meats gets pulled and we avoid buying lunch meat. 

http://virtualweberbullet.com/wsmcapacity.html

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

same thing I do. I vac seal and freeze everything left over. Just heat and serve meals are awesome on the weekdays when you are just spent and don't want to have to cook. My favorite is the smoked pork shoulder. I usually do a two pack from costco its a full day of smoking but so worth it especially with the snake method on a 26" weber kettle.
Yeah pork shoulder is the favorite around here too.  Pro-tip: make your own Banh Mi sandwiches with the pork.  So tasty!

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

Title: Re: Why buy a 22" WSM
Post by: BrewBama on October 22, 2017, 06:51:11 PM
Just put some bacon 🥓 on the smoker that’s been curing for ten daze

(https://uploads.tapatalk-cdn.com/20171022/78630d93004cfc22cacaa9d53c41ae06.jpg)


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Title: Re: Why buy a 22" WSM
Post by: HoosierBrew on October 22, 2017, 06:57:17 PM
Just put some bacon 🥓 on the smoker that’s been curing for ten daze

(https://uploads.tapatalk-cdn.com/20171022/78630d93004cfc22cacaa9d53c41ae06.jpg)


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Oh yeah. Looks awesome. 
Title: Re: Why buy a 22" WSM
Post by: jimmykx250 on October 22, 2017, 09:55:47 PM
Just put some bacon 🥓 on the smoker that’s been curing for ten daze

(https://uploads.tapatalk-cdn.com/20171022/78630d93004cfc22cacaa9d53c41ae06.jpg)


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What is is your recipe for the 10 day cure? How long do u smoke the bacon?


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Title: Why buy a 22" WSM
Post by: BrewBama on October 22, 2017, 11:08:27 PM
In reality, It’s supposed to be a seven day cure but I was unable to get to it at day seven so I went ten. Here ya go: http://virtualweberbullet.com/making-bacon-using-pork-belly.html

Finished: (https://uploads.tapatalk-cdn.com/20171022/2faab64767c9afce6bf6b6952584a122.jpg)

(https://uploads.tapatalk-cdn.com/20171022/4a3e7375b20bb095d5ea7ff13ac316b8.jpg)

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Title: Re: Why buy a 22" WSM
Post by: jimmykx250 on October 23, 2017, 08:51:35 AM
In reality, It’s supposed to be a seven day cure but I was unable to get to it at day seven so I went ten. Here ya go: http://virtualweberbullet.com/making-bacon-using-pork-belly.html

Finished: (https://uploads.tapatalk-cdn.com/20171022/2faab64767c9afce6bf6b6952584a122.jpg)

(https://uploads.tapatalk-cdn.com/20171022/4a3e7375b20bb095d5ea7ff13ac316b8.jpg)

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Thamks. Looks good I will try it!


Title: Re: Why buy a 22" WSM
Post by: JT on October 26, 2017, 01:40:10 PM
New toy. Couple of advantages.
Weber manual thermometer was reading 205° on the lid while this was reading 255° on the lower rack.  This made me think one of the two was way off, because the lid should be hotter.  Stuck my thermapen through the top vent and got 275°!
Probably would have never checked if I didn't buy this.  Now I've got one probe monitoring the pit temp while the other is in my pork shoulder.  Later in the day I'll add a rack of ribs and some wings.  Ribs and pork shoulder have my rub, the wings will just get smoked before going in the fryer and then dosed with Jon's Korean sauce recipe.  (https://uploads.tapatalk-cdn.com/20171026/bf7f3dc6446ca2af51d39c457db3de5c.jpg)

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

Title: Re: Why buy a 22" WSM
Post by: davidw on December 15, 2017, 10:56:54 PM
Bigger is better.

My ceramic grill is 18.5" by 25".  I can start the wood and charcoal, get the temperature set around 200-225, and not have to check the temperature for 6-8 hours at a time with this bad boy.

(http://www.primogrill.com/images/article_images/GRILL-JD-XL.png)

Hey Chumster: I would be interested in any more info that you could share about your grill. I'm looking at purchasing one of the kamado style cookers, they range from ~ $300 upwards of $2,000, and I've zeroed in on the Primo's as a potential candidate based on price and features. Could you give me any detail on the construction and/or customer service that you may have experienced? I've found a couple negative reviews on both: cracked ceramic, the run-around trying to get service, etc. Your experience would be appreciated.

david
Title: Re: Why buy a 22" WSM
Post by: MDixon on December 16, 2017, 04:13:04 AM
I am an advocate of the CharGriller Akorn. For $300 or less it should last for years if kept covered. Mine is about 6 years old now and I have not had any rust.

https://www.facebook.com/groups/471867352910145/
Title: Why buy a 22" WSM
Post by: tommymorris on December 16, 2017, 05:17:39 PM
High heat brisket underway...Thanks for idea, Dwain.


(https://uploads.tapatalk-cdn.com/20171216/b85b3a8e4d3d30e9377f73f3b981f055.jpg)

(https://uploads.tapatalk-cdn.com/20171216/3c5a53fe9e57acab9c1e6897571c0996.jpg)

Delicious!

http://virtualweberbullet.com/brisket4.html
Title: Re: Why buy a 22" WSM
Post by: BrewBama on December 17, 2017, 01:59:14 AM
Hope you enjoy it as much and we do around here.


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Title: Why buy a 22" WSM
Post by: tommymorris on December 17, 2017, 03:03:22 PM
Hope you enjoy it as much and we do around here.


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It was awesome. I cooked a 9#  brisket from Costco. It was the smallest whole brisket they had. It got to 205F in 4 hours. I then rested it in a cooler for 2 hours while I cooked sides.

I can’t imagine how the brisket would be better by cooking it slower.
Title: Re: Why buy a 22" WSM
Post by: BrewBama on December 17, 2017, 10:38:38 PM
Hope you enjoy it as much and we do around here.


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It was awesome. I cooked a 9#  brisket from Costco. It was the smallest whole brisket they had. It got to 205F in 4 hours. I then rested it in a cooler for 2 hours while I cooked sides.

I can’t imagine how the brisket would be better by cooking it slower.

Exactly. You can’t beat it.


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Title: Re: Why buy a 22" WSM
Post by: davidw on December 19, 2017, 01:20:16 PM
Thanks for the reply, Mike, I've looked at the Akorn multiple times and I'm sure it would work fine. The negative reviews seem to revolve around the bottom rusting out, (those with pics appear to show people don't know to empty the ash pan after use), and the hardware pulling out, (be aware and don't drop the lid backwards without supporting). I would be interested in info on how long it holds temps. Chumley's report reflects others I've read online, that it's a "set it and forget it" as the ceramic allows temperatures to be maintained with little variance over a period of many hours. That's what has me interested in the Primo, plus it's the only model I've found that is made in the USA. And I'll go out of my way and spend more to support US manufacturing.

david
Title: Re: Why buy a 22" WSM
Post by: chumley on December 23, 2017, 07:36:21 PM
Bigger is better.

My ceramic grill is 18.5" by 25".  I can start the wood and charcoal, get the temperature set around 200-225, and not have to check the temperature for 6-8 hours at a time with this bad boy.

(http://www.primogrill.com/images/article_images/GRILL-JD-XL.png)

Hey Chumster: I would be interested in any more info that you could share about your grill. I'm looking at purchasing one of the kamado style cookers, they range from ~ $300 upwards of $2,000, and I've zeroed in on the Primo's as a potential candidate based on price and features. Could you give me any detail on the construction and/or customer service that you may have experienced? I've found a couple negative reviews on both: cracked ceramic, the run-around trying to get service, etc. Your experience would be appreciated.

david
Funny you should mention that. Mine did arrive with a cracked fire box. We called them up and they sent a new one promptly.  They did a lousy job of packing it, I would have to say, though.  Hopefully they have improved in the packaging after having to replace a few broken grills.

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Title: Re: Why buy a 22" WSM
Post by: Stevie on December 25, 2017, 08:05:59 PM
Santa came through.
(https://uploads.tapatalk-cdn.com/20171225/4e434c6555cec9f788a0abc73a35b008.jpg)
Title: Re: Why buy a 22" WSM
Post by: tommymorris on December 31, 2017, 09:00:58 PM
Stevie, I bet you tore through the paper pretty fast and furiously on that one. I hope you get to use for the holidays.


Here’s 2 Costco Boneless Butts about to come off the WSM.

(https://uploads.tapatalk-cdn.com/20171231/2f0d11f5f4d8846551c649b35bdff3bb.jpg)
Title: Re: Why buy a 22" WSM
Post by: Stevie on December 31, 2017, 09:38:39 PM
Smoke some St Louis Spares and a whole chicken yesterday. I was trying to have the water pan dry for most the chicken to get the skin crisp, but I missed the mark by about a gallon and didn’t care enough to fuss with the pan. Chicken looked good, but most of
The flavor was in the skin which went into the trash. Using it for soup tomorrow. One of the spares had so much meat on it.

I’m tryin to find some easy space fillers to justify using it. Boneless skinless breasts are awesome brined and easy to squeeze in. Italian dressing drumsticks are great too.

(https://uploads.tapatalk-cdn.com/20171231/0fd518099c10dcca8ba70278a71db3eb.jpg)
(https://uploads.tapatalk-cdn.com/20171231/1eceba381ff0429f9c9c5667658e00b1.jpg)
Title: Re: Why buy a 22" WSM
Post by: jimmykx250 on December 31, 2017, 10:22:58 PM
New toy. Couple of advantages.
Weber manual thermometer was reading 205° on the lid while this was reading 255° on the lower rack.  This made me think one of the two was way off, because the lid should be hotter.  Stuck my thermapen through the top vent and got 275°!
Probably would have never checked if I didn't buy this.  Now I've got one probe monitoring the pit temp while the other is in my pork shoulder.  Later in the day I'll add a rack of ribs and some wings.  Ribs and pork shoulder have my rub, the wings will just get smoked before going in the fryer and then dosed with Jon's Korean sauce recipe.  (https://uploads.tapatalk-cdn.com/20171026/bf7f3dc6446ca2af51d39c457db3de5c.jpg)

I just realized my 2 weber charcoal grill thermometers were off the same amount! I cant believe they are that far off. Im going to try cleaning the probe on the inside of the kettle but cant imagine thats it. I have to check the gas one now too!!!!

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."
Title: Re: Why buy a 22" WSM
Post by: BrewBama on December 31, 2017, 11:45:44 PM
Smoke some St Louis Spares and a whole chicken yesterday. I was trying to have the water pan dry for most the chicken to get the skin crisp, but I missed the mark by about a gallon and didn’t care enough to fuss with the pan. Chicken looked good, but most of
The flavor was in the skin which went into the trash. Using it for soup tomorrow. One of the spares had so much meat on it.

I’m tryin to find some easy space fillers to justify using it. Boneless skinless breasts are awesome brined and easy to squeeze in. Italian dressing drumsticks are great too.

(https://uploads.tapatalk-cdn.com/20171231/0fd518099c10dcca8ba70278a71db3eb.jpg)
(https://uploads.tapatalk-cdn.com/20171231/1eceba381ff0429f9c9c5667658e00b1.jpg)

Looks good.

For crisp chicken skin try removing the pan and set it aside, spatchcock the chicken, and top it with a couple alum foil wrapped bricks.


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Title: Re: Why buy a 22" WSM
Post by: Stevie on January 01, 2018, 12:07:42 AM
I was trying to get it done in one cook where the temp would essentially spike right before the ribs needed to be pulled and just after I added the chicken. Essentially taking it from 250-350 was the goal. Never got over 275
Title: Why buy a 22" WSM
Post by: BrewBama on January 01, 2018, 05:02:37 PM
I was trying to get it done in one cook where the temp would essentially spike right before the ribs needed to be pulled and just after I added the chicken. Essentially taking it from 250-350 was the goal. Never got over 275

One trick I’ve learned to get in the 350*F range is to lay a metal skewer between the center section and lid. Some folks go so far as to cut holes and install another exhaust daisy wheel. More exhaust creates a larger ‘chimney’ pull therefore causes the fire to burn hotter.  I apply the skewer trick for all higher heat cooks.

One thing I am anxious to try is Himalayan salt block spatchcocked chicken.

Cheers!

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