Dennis Miner
been bbqing for a long time  most on an offset pit,  then a treager which I really like but looking to get into competitions  first one is scheduled for Aug 4.  So I got a 22.5 in WSM  tried it yesterday for first time with some mixed results. Ribs were overcooked fell off the bone  no bite, and a bit under seasoned   but very moist.  Next weekend doing a brisket for our kids then will concentrate on ribs till the contest (it is just a rib contest )  will keep everyone informed of how it goes
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Mark_in_NoVA
I liked my WSM results better when I put sand in the water pan and covered it with heavy duty foil.  It still acted as a heat sink, but I felt I had better control than the large container of hot water that also cannot get over 212*.  Several others also liked the performance better with dirt rather than water.
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redc1c4

i stopped using sand when it was starting to bend the tabs that hold up the pan.  also, grease would get under the foil and into the sand, then go rancid, Yuck!

these days, i just fill the pan up with previously used foil from bringing in dinner of the grill, crumple it up, then cover over with a couple layers of foil.

 

w*rks great, and no weight issues either.

"Enlisted men as stupid, but extremely cunning and sly, and bear considerable watching." Army Officer's Guide
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karenadler
My 22.5 in WSM is work great!
Karen Adler from BBQQueens
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