97BlackAckCL
Elite Member
Definitely excited to start using it, the 22.5" is massive! Excited to be able to step up my smoking, I fit entire turkeys and briskets into my Brinkmann but it was always tight, definitely needed more room
BBQ/Smoking Meat
- Thread starter jstim
- Start date
Definitely excited to start using it, the 22.5" is massive! Excited to be able to step up my smoking, I fit entire turkeys and briskets into my Brinkmann but it was always tight, definitely needed more room
AaronLoves
New member
Hmm, the 22.5 WSM is definitely worth checking out then. 
yinger
New member
Got a few racks going myself
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Nice. It was just two of us eating so I just did the one. Turned out pretty good
97BlackAckCL
Elite Member
Hmm, the 22.5 WSM is definitely worth checking out then.
It sure is!
97BlackAckCL
Elite Member
So after a second seasoning on Friday night I broke in the new smoker on Sunday, I decided to do 2 pork shoulders for pulled pork. I did a bit of trimming but nothing too major because the marbling was pretty good on the ones I picked out. I started with 2 butts that were 6.5 lbs each.
I also did a nice fillet of salmon in my usual "dry brine" with fresh squeezed lime juice
Here's the pork all rubbed down on Saturday night
I like always made my own rub, however I had this Dillo Dust that a member on another forum sent me a while back so I decided to use it as the base for my rub. I have to say I was pretty impressed with the flavor
I decided to do the salmon on the Brinkmann since I didn't want to delay the pork and I didn't really want to start off with the fish smell in the smoker so I lined them both up next to each other. Please excuse the grass, I know it needs cut
The smoker did very well for not being fully broken in yet, it held temp at 250 pretty much the entire time except when I had to add more lump charcoal.
And of course I always have adorable little helpers there to supervise the process
Here's the pork on the smoker ready to go
I probably took 4 or 5 pics of this, but I was impressed with how well the smoker held temp for not being fully seasoned or broken in yet, but it's one of the main reasons I bought it.
The salmon was done in about an hour and was super tasty. I used apple wood for both the salmon and pork, my usual go to is cherry, but I was very happy with the results from the apple wood. I usually reserve it for poultry like my smoked turkeys, but the apple wood was great smoke on both
I sprayed the butts with apple juice every 45 mins after the first 2 hours and it gave it a very nice bark. The stall took longer than I had hoped, but the final product was worth it. As you can see, it was getting dark by the time the meat hit 190 and was ready to come off. You can see the meat already pulling back away from the shoulder bone
Pulled them off and let them rest
The meat shredded so easily I only used the bear claws to break off the large chunks and then shredded the rest by hand.
The pile of pulled pork was massive, over a foot high, tried to get a good shot but it's hard to see. We threw some in a freezer bag and some in a ziplock to take to my parents, but I still anticipate freezing more. But we have plenty of delicious smokey goodness to eat this week :thumbsup:
The meat flavor was so good I ate it on a sandwich with no sauce, just a slice of pepper cheese, and the flavor was incredible!
Can't wait to make some ribs on the WSM :yum:
I also did a nice fillet of salmon in my usual "dry brine" with fresh squeezed lime juice
Here's the pork all rubbed down on Saturday night
I like always made my own rub, however I had this Dillo Dust that a member on another forum sent me a while back so I decided to use it as the base for my rub. I have to say I was pretty impressed with the flavor
I decided to do the salmon on the Brinkmann since I didn't want to delay the pork and I didn't really want to start off with the fish smell in the smoker so I lined them both up next to each other. Please excuse the grass, I know it needs cut
The smoker did very well for not being fully broken in yet, it held temp at 250 pretty much the entire time except when I had to add more lump charcoal.
And of course I always have adorable little helpers there to supervise the process
Here's the pork on the smoker ready to go
I probably took 4 or 5 pics of this, but I was impressed with how well the smoker held temp for not being fully seasoned or broken in yet, but it's one of the main reasons I bought it.
The salmon was done in about an hour and was super tasty. I used apple wood for both the salmon and pork, my usual go to is cherry, but I was very happy with the results from the apple wood. I usually reserve it for poultry like my smoked turkeys, but the apple wood was great smoke on both
I sprayed the butts with apple juice every 45 mins after the first 2 hours and it gave it a very nice bark. The stall took longer than I had hoped, but the final product was worth it. As you can see, it was getting dark by the time the meat hit 190 and was ready to come off. You can see the meat already pulling back away from the shoulder bone
Pulled them off and let them rest
The meat shredded so easily I only used the bear claws to break off the large chunks and then shredded the rest by hand.
The pile of pulled pork was massive, over a foot high, tried to get a good shot but it's hard to see. We threw some in a freezer bag and some in a ziplock to take to my parents, but I still anticipate freezing more. But we have plenty of delicious smokey goodness to eat this week :thumbsup:
The meat flavor was so good I ate it on a sandwich with no sauce, just a slice of pepper cheese, and the flavor was incredible!
Can't wait to make some ribs on the WSM :yum:
Yukon4Runner
New member
97BlackAckCL
Elite Member
Thanks, I actually have one but the gf had moved it on me. I found it this weekend :thumb3:
Jernik
New member
+1. Two of the best investments I made for my WSM were the Maverick ET-732 Thermometer and the Pitmaster IQ110 blower kit.
ChrisT0pher
New member
Love this thread!! :nicethread:
First brisket came out perfectly (it was for my in laws too, so the pressure was on). Im used to doing pork, but this was awesome.
Apple, whiskey, brown sugar flavored (plus the rest of the usual stuff). Smoked over Texas hickory cut down 2 blocks from the house in a side box smoker (the old fashioned way). A lot of work, but well worth it.
First brisket came out perfectly (it was for my in laws too, so the pressure was on). Im used to doing pork, but this was awesome.
Apple, whiskey, brown sugar flavored (plus the rest of the usual stuff). Smoked over Texas hickory cut down 2 blocks from the house in a side box smoker (the old fashioned way). A lot of work, but well worth it.
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97BlackAckCL
Elite Member
I already have a ThermoPro wireless set so not sure if I need the Maverick or not. I did buy a few upgrades for my WSM so far, still not sure which blower kit I want to buy yet
The first update was a stainless steel door, the door that comes with the smoker leaks a ton of smoke and air out the front, this one is laser cut and bent to fit much snugger and has a locking handle
Also, got a second charcoal grate, and tied them together with some steel braided thread to keep the smaller bits of lump charcoal from falling into the ash on the bottom, definitely a needed improvement.
And my third upgrade for round one is a larger high flow charcoal ring, maybe overkill but for smoking something large like a brisket this thing should be quite useful
And here's a size comparison of the original one inside the larger one, definitely an improvement.
I have another round ready to go, but I have to drill my brand new smoker, so didn't get around to that yet
Jernik
New member
I already have a ThermoPro wireless set so not sure if I need the Maverick or not. I did buy a few upgrades for my WSM so far, still not sure which blower kit I want to buy yet
The Therm Pro is probably sufficient, I'm not real familiar with it - it may be better. The Maverick is pretty basic, gives you pit temp and a probe for meat temp. The wireless module can be set to alarm if pit temp gets too high/low. I think it can do the same for meat temp, at least on the high side.
Where'd you get the larger charcoal ring? That's something I had not considered, but def see the value of on the longer smokes.
Looks like you have the 22.5? Mine is the 18.5 - still kicking myself for not going bigger in the first place!
97BlackAckCL
Elite Member
I got it from www.cajunbandit.com
I had been planning to buy the 18 for 2 years, but decided to go bigger and don't regret it one bit. Check out cajun bandit, they have lots of cool upgrades for the WSM's
https://www.cajunbandit.com/Weber-Smokey-Mountain-Upgrade-Parts-s/140.htm
yinger
New member
I've got a CyberQ temp controller (one of the older ones) that I paid way too much for but my wife had a lapse in judgement and didn't argue when I bought it. It works really well. Controls the fan based on grate temp and will give internal temps on 3 meats at once. Also has WiFi so I don't have to go outside as much when it's real hot out lol.
My WSM doesn't have a probe port so I run the probes through the lid vent. I made a stand with a hook to hold the lid and controller so I don't have to take out any probes. I really want to get a hinge from Unknown BBQ.
