Got a 22 WSM. Absolutely love it. Ive got it dialed in so much, that i trust it to do overnight cooks unattended for 8+ hours using minion method. I do briskets, short ribs, and pork butts as overnight cooks all the time. Very predictable and very reliable. Holds a lot of meat too.That looks great!
I don't know if I want an electric smoker. After using one for a month, I am discovering they have deficiencies. I don't want to spend a grand or more for a top smoker so I'm looking at the lower cost models. Pit Barrel, WSM, all the clones, etc.
The Weber Smokey Mountain usually comes out on top so I am thinking about upgrading to the 22" model. You can cook with charcoal or wood. Water pan or no water pan. Two cooking grates for double level smoking and can be set up with hooks for vertical smoking. You can set up the grate right over the coals for high temp cooking. There are electric fan devices available that maintain set and forget constant temps. Seems to be a lot of goodness for half the cost of the big smokers. Anyone have the 22" WSM? If so, how do you like it?
Actually the opposite in my experience. All the leaks get too much airflow to feed the coals. If using minion method it spreads the amount of lit coals. With gaskets you have a lot more control over temp, and probably the most important mod IMO.Thanks for the info!
I have seen Harry Soo videos where he cracks open his lid and puts a wood piece in the gap to hold it open and raise his temps. The gasket probably raises the heat a bit, too?
I got a couple of those in the freezer this gives me hope for not just tossin em in the crockpot lolPosted these pics in the wrong thread initially.
Smoked chuck roast with oak/cherry and made some bbq sammies. They call it a poor man's brisket, but these things cost more per pound and aren't as good as brisket - so I don't get it.
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