WSM 22.5 Questions

Discussion in 'Charcoal Smokers' started by nmaust, Apr 2, 2015.

  1. nmaust

    nmaust Meat Mopper

    I have an offset smoker that I love but is too heavy to be remotely portable, & I don't have room for a trailer pit. I've entered a few competitions in the past but typically using someone else's pit, but it has only turned out well when I used a Pro Q bullet smoker I had a few years back, because I at least knew the smoker & cooked how I wanted to cook. Won $500 for ribs on the first contest I entered.

    So, I'm thinking of getting the 22.5 WSM do I can take it to competitions in the back of my truck, but I have a few questions:

    --How much does the temperature typically vary between the top grate and the bottom?

    --Is the top grate large enough to fit a whole packer & a couple racks of ribs?

    --If you're cooking on both the top and bottom grate, what do you typically cook on the bottom, & how do you keep juices from the top from dripping on the bottom?
     
  2. welshrarebit

    welshrarebit Master of the Pit

    I've only used the top rack on mine but I'm interested in the responses as well...
     
  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

     

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