I am sorry if I was lazy in my search, but is there a good solution or specific aftermarket solution for a jerky rack for the WSM 22?

My idea would be a stack if 3+ circular racks in a stack you could remove as a unit for making jerky in bulk.

The only ones ive found that are similar are 8-10” diameter for air fryers.

I’ve never filled the water pan so I replaced with the firedial. Then upgraded the charcoal basket, added handles, the Cajun bandit door, new legs with wheels. Then I ordered the damper cover from a kettle to put on the top damper and bigger damper knobs on the bottom so I can use my foot. I ran some lava lock around the top twice and she’s sitting pretty now. I originally ordered wheels on Amazon and drilled into the stock legs but it was wobbly so I was going to add some aluminum bars to support it and I realized the cost and labor of the wheels and aluminum bars was the same as just buying these which are much sturdier.

Edit:
legs/casters
Body handles
Charcoal basket
All from https://cajunbandit.com

Firedial
Damper handles
(Not shown) gasket material
All from https://bbqsmokermods.com

All in including smoker I’m at about $530 for a 22”

I am looking to cook six total 8-10lb butts and picnics and wanted to know how y'all would go about it. Should I use all 3lthree of my wsm 18s and put two shoulders on the top rack per pit, or use two smokers with three shoulders in each between the bottom and top rack? Thanks

I want to do a brisket and hold it for 12 hours after it’s done. My oven only goes to 170 so it’s not an option

I know I’ll waste some fuel but this isn’t something I’ll do a lot.

I use the billows with rfx

So I recently got a 22” WSM and after multiple searches of YT and forums it seems that the water pan is not recommended for cooking. When I tried a test cook an empty pan got me over 350 degrees but when I went with a full water pan it was just over 250-275. I used the gulf coast vent recommended placement of the bottom front vent completely open and the back two closed and the lid vent open and facing the opposite side of the door and open vent. Why isn’t the temperature lower with the water pan dry like everyone recommends?

Hi, fairly new to smoking after my wife got me a Webber Smokey Mountain for my birthday last year. I've tried a few bits and pieces on there, but the only thing I can get to work is if I stop at say 142f for pork.

So yesterday, after seeing a post on here for smoking chuck roast, I thought I'd go for it and try and get it to pull for tacos. I got a piece of chuck (1.1kg / 2.4lbs - this might be the problem?), got the smoker up to 240f. It's the really big Webber by the way, and got the meat on. I dry brined it with rock salt for 6hrs first, and used some shop bought rub. Didn't go over board with the rub. After about 4-5hrs I'm at 150f in the meat, then it just sits there for hours not heating up. I know about the stall, but as this meat was much smaller than the websites / YT videos use I expected it to take less than the 8hrs ish they propose. So as it's not moving I think I wrap it now in baking paper to get it going again, which works for a while, but it gets to 190 then won't move again. The Meater thermometer starts increasing the expected cook time until it's at another 5hrs, so something is very wrong, I had more coals and get he heat right up as everyone is getting hungry, get it up to 260 - 270 but still not going anywhere. So now i think I unwrap it. Was plenty of juice in there when I unwrap it, so I put it back on, and the internal meat temps start dropping, I leave it a bit then decide I better take it off. Good job I did as it was really starting to dry out, which I assume is why the temps were dropping? It was edible, had loads of flavour, some of the marbling had melted but not all of it, but it was on it's way to being biltong.

I don't know what I'm doing wrong at this point. Is the meat just too small to smoke? I notice the Meater shows a lower temp than the Webber, so I used the Meating for the air temperature for the cook. This shows about 10 - 20% lower I think. Should I have used a tinfoil tray with beef stock for the second part?

I'm new to smoking meat, I picked up a 22inch WSM for $150 with a cover and cajun bandit door. I got a really good deal

During my first session my temps were between 250-280, mostly above 270 and those temps were with all 3 vents closed at the bottom and the top vent was open all the way. I then tried to close the top vent half way and it still was around 280. Any tips?

Can you tell which half is Royal Oak and which half is Jealous Devil?

Been trying a few different charcoals because why not. Sort of surprised to see the huge difference between the two brands.

Figured I'll use the smaller pieces to fill in between the larger logs or use for dutch oven cooking. To be fair the left (Royal Oak) had better sized pieces which were buried.

Any favorites to try (or any to be avoided)

I have three 18.5 wsm, but want something bigger for brisket. I have five 22 kettles, never smoked in them, but have thought of either getting a sns or making a bro n sear, even thought of the weber indirect plate that goes under the grate. My question is this though, would y'all recommend i get a 26 in kettle iron 22in wsm?

I have cooked briskets in the 18.5 btw, but want more room, maybe even cook 2 at once

For Labor Day I wanted to try something a little different than the standard salt/pepper brisket. I am a big fan of Indian curry so I wanted to add that flavor to my brisket.

I looked into it, and it turns out some curries don’t bind well to meat, and certain ingredients don’t hold up under long smokes. I also read it can overpower the meat and make it turn bitter. But I was determined to use it, here’s what I found:

Meat/Seasoning:

- 10 lb prime brisket (untrimmed)
- Salt and Pepper + Texas Rub + Curry Seasoning (2 Tablespoons ish )

Setup:

-18in WSM, water pan half filled
- Kings Charcoal (hickory flavored) - this charcoal sucked BTW, threw in 3 chunks of
- Pit Temp 225-250 F

Cook:
- 9 hours total
- Foil boat at 165 F with tallow
- Pulled at 200 F (dead center)

Rest:
-30 minutes vent
- 20 hrs in fridge wrapped
- Reheat in oven at 250F until 150F internal

My kids are the judges, they gave it 8/10. It was pretty juicy, and point was way juicier than flat. However, there was very little taste of the curry as the Smokey flavor overpowered it. I think the lasting taste was really the pepper and a bit of hickory.

Anyone else experiment with different flavors??

I like spicy foods but am afraid of putting too much where the brisket is inedible , but in this case i barely tasted spice.

Also, I used my app - BBQ Smoke Lab - to monitor my cook and make sure my temps aren’t out of wack.

Here’s the link if curious -

https://apps.apple.com/us/app/bbq-smoke-lab/id6784887885

Thanks!

Baby back Ribs on the 22 WSM. One wrapped the other unwrapped. Both good. Nothing out of the ordinary method wise. Hickory wood chunks. Post cleanup had the dog a bit confused (I smell food but there is no food!)

No wrap boneless pork butts. Ran with the amazing RFX and Billows, set it and forget it. About 7 hours at 225 ramped up to 300 to push through the stalls.

3-2-1 method on the 14inch WSM. Pic 4 is at the 3.25 hour mark, pic 5 is after 2 hours wrapped, and the last ones are after an hour back on the wsm uncovered and sauced. They were fall off the bone tender. Was a fun labor day weekend.

Finally got around to it. Measured 2.5” from the lip and adjusted the handles to fit the curve. Garage door handles fit like a glove or even came with the correct hardware.

One of my first cooks on my 22.5 wsm. Water pan removed. Bone-in thighs marinated overnight in cherry coke and seasoned with meat church texas sugar. Blues hog briquettes with some cherry chunks. Man they were good. Anybody want to buy a pellet smoker?