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Old 11-05-2009, 08:54 AM   #1
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WSM 22

Got my WSM yesterday and put it together.
Going to do a beer can chicken it it today for a break-in cook.
Thinking of cooking a beef roast this weekend.

Looks strange next to the Meadow Creek.
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Old 11-05-2009, 10:46 AM   #2
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FIRE IT UP! Take pics.

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Old 11-05-2009, 11:41 AM   #3
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I think you're going to like it.
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Old 11-05-2009, 04:35 PM   #4
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Re: WSM 22

Quote:
Originally Posted by Rag
Got my WSM yesterday and put it together.
Going to do a beer can chicken it it today for a break-in cook.
Thinking of cooking a beef roast this weekend.

Looks strange next to the Meadow Creek.
Someone may say the same thing about you!
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Old 11-05-2009, 05:10 PM   #5
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SWEET!
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Old 11-05-2009, 06:43 PM   #6
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Okay, the deed is done. The chicken turned out very tender and moist. Cooked it for 3 hours, and it could have gone longer. Maverick probe was not in the best place to guide me.
Amazingly the cooker temp is still right on the mark at 5 hours after the start, just like everybody claims. That was one of the reasons I bought it.
The baste is from this month's Chili magazine. It's mainly butter, fresh thyme, garlic, lemon zest & juice, etc. They used in on a turkey.
*****strange my ass, Cliff ****** LOL





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Old 11-05-2009, 10:44 PM   #7
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Fine looking bird, wsm, meadow creek and boat.
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Old 11-05-2009, 10:48 PM   #8
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He needs more toys.
Good looking bird Rags.
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Old 11-05-2009, 11:03 PM   #9
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Super lookin' bird! I'll bet that 22" WSM will still has the new car smell for another couple cooks
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Old 11-05-2009, 11:57 PM   #10
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Nice start on that thing!

I also cooked chicken the first time I used mine. Along with some ribs. Here are a couple of pics.






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Old 11-06-2009, 01:05 AM   #11
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You'll love it man!!!! I want to try grilling on mine someday...
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Old 11-06-2009, 11:23 AM   #12
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Nice cook Rag
You folks are makin' it
awfully temptin' to break
down & get me a Weber

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Old 11-06-2009, 02:17 PM   #13
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I am considering getting one myself. Anyone know the maximum it will hold on ribs, and on briskets? I do some catering and like the idea of not having to mess with it in the middle of the night.
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Old 11-06-2009, 05:28 PM   #14
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Quote:
Originally Posted by Big Ron
I am considering getting one myself. Anyone know the maximum it will hold on ribs, and on briskets? I do some catering and like the idea of not having to mess with it in the middle of the night.
The long cook time was the reason I picked up the WSM. The charcoal load in the pics is about 3/4 full with the center hollowed out. The hollow was filled with 3/4 full chimney lit.
The top vent open 100%, and the bottom 3 were full open till the temp hit 220*, then closed all 3 to 25% open. The temp held well around 240* to 260* for 5 hours. I was hoping for longer, but with a full load and started with less lit coals I might get an all-nigher at 240*. I think an empty water pan uses less fuel providing for a longer cook.
Somebody on here, I'm sure, knows all this stuff.
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Old 11-06-2009, 05:29 PM   #15
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Nice looking break in bird Rag.
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Old 11-07-2009, 11:43 AM   #16
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I like sand in the pan
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Old 11-08-2009, 11:15 AM   #17
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Maybe I should have sand in it now. I started a cook an hour and a half ago with a full ring of cc and the center with lit coals. Shut bottom vents to 1 closed, 2 @ 25% when temp hit 220*. An hour later the temp was at 305*. I closed the 2 vents even more and now reads 295*. I think the poor fitting door allows too much draft.
I left the water pan empty as a test for a looooooong cook.

Wittdog, doesn't the sand get gooed up with grease and $hit and make a mess?
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Old 11-09-2009, 10:53 AM   #18
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You can wrap foil over the sand. Then when done just fold up the foil and toss or if there are good juices use them. If some of the sand gets messed up you can scrap the bad stuff and toss.
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Old 11-09-2009, 01:17 PM   #19
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Rag,
I usually have to shut down all the bottom vents down to 5% open once it hits 200...wait 20-30 and see where it's happy...and go from there. Small adjustments...wait...etc

Quote:
Originally Posted by gooose53
You can wrap foil over the sand. Then when done just fold up the foil and toss or if there are good juices use them. If some of the sand gets messed up you can scrap the bad stuff and toss.
That's key right there. I put 4-5 layers of HD foil when I cover my sand pan. When done, remove one or two layers, and you're ready for the next cook.
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Old 11-09-2009, 08:28 PM   #20
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Same here. I usually rune one bottom vent at 5-10% and the other two closed for a long cook in the 225-235* range. One vent has been frozen totally shut with gunk for the last year, and I have never bothered to screw with getting it open .
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