Just bought the WSM 22.5" from Amazon

Discussion in 'Charcoal Smokers' started by chicharon50, Aug 8, 2011.

  1. I purchased the WSM 22.5" from Amazon for $340, can't wait to start using it. Got a few questions, Is there a seasoning process for the WSM? Pam, crisco, veggie? If so, how long? Thanks in advance......
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Here's some reading..http://www.smokingmeatforums.com/search.php?search=WSM+22.5  


    This site has tons of info.

    I would suggest you spend some time reading all the different forums and the WIKIs.

    Then use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!


          Make bacon the easy way!!
  3. iluvribs

    iluvribs Smoke Blower

    if i remember right on mine it seasons as it cooks, the more u use it...i did do a initial burn in mine first though, just me. I do know this for sure, your gonna love it, they work great... someone will give ya a better tip on seasoning it im sure...hard to beat a WSM...btw welcome.
  4. meateater

    meateater Smoking Guru SMF Premier Member

    Spray it down with veggie oil and burn it in with wood that you would smoke with. Just don't over spray. [​IMG]  I usually do this twice over two days. 
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!

    Since the WSM is porcelian coated it really doesn't need to be seasoned.

    Still I would spray it with Pam & fire it up, just for a practice run.

    You need to learn how big a fire to start with and how to control the vents.

    Start by filling the charcoal ring with unlit coals, with wood chunks mixed in.

    I like to make a ring of charcoal around the edge of the ring & put 6-8 lit briquettes on one end. The fire will follow the charcoal around the ring.

    Open all the vents & when the temp gets around 200 shut 2 of the bottom vents & leave one open about 50%.

    As the temp approaches 225 shut the 1 vent down until the temp stabalizes.

    Here is a photo of the way I load my WSM. The can in the middle has some chips in it & they smolder along with the chunks.

  6. hardslicer

    hardslicer Smoking Fanatic

    welcome......you learn something everyday on this site!  [​IMG]
  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum! You will really like your WSM, I know I love mine. Like Al said, you don't need to do the traditional seasoning process, but there is a very light coating of oil or something sometimes on the inside so definately get it fired up and let it run for an hour or two just to burn that off. I basically have three differant load methods for my WSM:
    1. High heat short time for things like meatloaf, chicken wings, ect.: I dump one unlit chimney of briquets in the ring, toss in some wood chunks, then dump one full lit chimney ontop of that. If you leave the pan dry you will run at approx. 350'ish for 4-6 hrs.
    2. Lower heat "shorter" smokes for things like ribs, chickens, turkey breast, fatties, ect.: I fill the ring 1/2 full of briquets with some wood chunks nestled down in them and dump 1/4-1/3 of a lit chimney in the middle in a small pile. This will burn at lower 200°-250° temps for 8-10 hrs., depending on your lower vent settings and ambient outside temp.
    3. Low temp long burns for things like pork butt and brisket: Fill ring 1/2 way, put on some wood chunks, fill ring rest of the way, add a few more wood chunks, then dump 1/4-1/3 of a lit chimney in a small pile in the middle. This will burn 200°-250° for 18-24 hrs. depending on vent postitions and ambient outside temp.
    The guide that comes with your WSM talks about counting out the number of briquets and what not.... glanced at it once, and then just followed the advice from the fine folks here at SMF and have never looked back!
  8. porked

    porked Smoking Fanatic

    Great advice! Thank you.
  9. Thank you all for the info and pics, this forum is the shiznit!
  10. woundedyak

    woundedyak Smoke Blower

    Welcome and Congrats on the new setup. As everyone said, there is a learning curve with the WSM. Just keep using it when ever possible and use the search tab. Lot of info there.
  11. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Last time that thing will look that shiny! or that the wife will let you have it inside the house! LOL

    Nothing like a new shiny WSM to make you happy! Unless it's a fully loaded one making some great Que!
  12. tyotrain

    tyotrain Master of the Pit

    congrats on the new smoker.. You will love it..  And just remember it will run hot for the first 5 to 6 smokes.. I no mine did.. Have fun and Happy smoking
  13. michael ark

    michael ark Master of the Pit

    [​IMG]on your[​IMG]
  14. davidlsi

    davidlsi Fire Starter

    I just received my new 22.5" WSM last night.  I got great deal from a guy who knows a guy and jumped on it. $250.00    It came completely assembled ready to use.  

    The down side is since it was a deal from a guy who knows a guy I had to wait for it. Now I will be going to a competition this weekend and will be using it for the first time. This runs against the way I would have liked it but it is what it is.  Hopefully everything I have read will be of some value and work out well... We shall see.
    Last edited: Aug 25, 2011
  15. terry colwell

    terry colwell Smoking Fanatic


     With this set up this way how long can you hold your temp where you want it? And on real long burns do you have to add charcoal or is the basket big enough to do , say, a brisket or a shoulder?? I know with my CharGriller I have to add charcoal every hour or more and i have been wondering how much other ppl burn. I would also like to here from the UDS smokers on their fuel ratios... Thanks
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The way it's set up here it will burn for 6-8 hours.

    If I'm doing an all night smoke I fill the ring to the top and make a pyramid on top of that with unlit charcoal with 8-10 wood chunks mixed in.

    I flatten the top of the pyramid & I put 8-10 lit briquettes on the flat part. 

    I have gone 20+ hours without adding any charcoal or wood & maintaining 225 the whole time.

    I do have my WSM set up to run with a BBQ Guru so it may be a little more efficient as far as fuel usage goes.

  17. roller

    roller Smoking Guru SMF Premier Member

    OK your cool..Congrats I know you will like it...Welcome to the forum....

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