Author Topic: Why buy a 22" WSM  (Read 3327 times)

Offline JT

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Re: Why buy a 22" WSM
« Reply #30 on: October 21, 2017, 09:49:28 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."

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."


Offline BrewBama

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Re: Why buy a 22" WSM
« Reply #31 on: October 22, 2017, 11:51:11 AM »
Just put some bacon 🥓 on the smoker that’s been curing for ten daze




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Online HoosierBrew

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Re: Why buy a 22" WSM
« Reply #32 on: October 22, 2017, 11:57:17 AM »
Just put some bacon 🥓 on the smoker that’s been curing for ten daze




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Oh yeah. Looks awesome. 
Jon H.

Offline jimmykx250

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Re: Why buy a 22" WSM
« Reply #33 on: October 22, 2017, 02:55:47 PM »
Just put some bacon 🥓 on the smoker that’s been curing for ten daze




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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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Offline BrewBama

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Why buy a 22" WSM
« Reply #34 on: October 22, 2017, 04:08:27 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:



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« Last Edit: October 22, 2017, 04:14:32 PM by BrewBama »
Huntsville AL

Offline jimmykx250

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Re: Why buy a 22" WSM
« Reply #35 on: October 23, 2017, 01:51:35 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:



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Thamks. Looks good I will try it!


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Offline JT

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Re: Why buy a 22" WSM
« Reply #36 on: October 26, 2017, 06:40:10 AM »
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. 

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