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Welcome to our newest member, Mienshao
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  1. #1
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default Long awaited, Here it is!!!

    Yhe Okette and I went up toward KC this weekend to visit our good friends, Peculiar Mike and Jane.

    Yesterday we stopped in at a BBQ and grilling shop, and there it was staring me in the face.

    Understand that I had been on them for over two years to make it, and that as recent as last fall, I was told that there were no plans on the board to make it. But tonight that all goes by the wayside.

    Ladies and gentleman, please allow me to unveil the new for 2009 Weber Smoky Mountain 22 1/2" smoker.



    Here it is with a yardstick for scale



    Lid off



    side door open



    Top grate out, bottom grate in



    Cooking grates out



    Mid section off, view of fire ring and fire grate



    On the back deck



    Close up of the thermo



    As we speak it is loaded with 12# of Kingsford Cometition briquettes lit in the middle. The water pan is full of cold water. The lid went on at 6:45 and we will see how ling it takes to come up to temp.

  2. #2
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    Nice looking smoker
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  3. #3
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Very nice. Waiting to see some pics of the cooked results from it.
    Jim

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    One hour later and it hit 250. We bought several packs of artisan sausage at a local meat market we stopped at in Garden City MO. They had these garlic pepper dogs and they sounded goo, so they are on the WSM as we speak.

    Side not, the Kingsford comp has a real nice smoke to it.

  5. #5
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Thanks for the post Tim.Interested to see how she performs.
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  6. #6
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    nice lookin smoker Tim/MIke

    yall installed the handle upside down, does Mike have the homemade wine goin again.
    MEMBER: BERGIE BBQ team 2011, 2012.




  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Chargrilled View Post
    nice lookin smoker Tim/MIke

    yall installed the handle upside down, does Mike have the homemade wine goin again.
    Actually it came pre assembled that way from the factory. I spose I could flip it over......Naw.

    After 30 minutes with the bottom holes about halfway the sausages were done and it was rocking away @ about 325.

    I shut all but one and left it open about 1/2. I can already see that adjusting the bottom holes won't be easy cuz they are so low to the ground and hard to see. It is definitely not something you want to do by feel.

    I also shut the top vent about halfway.

    30 minutes later, it's running about 230

  8. #8
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    I thought maybe you found a home for it in your living room....glad to see you put it on your patio. Would have been a pain in the butt to move it to vacuum.
    That's a really nice sized WSM.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  9. #9
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    Congratulations on the new smoker, Tim. Glad to see you're getting it broke in already.
    Keith

  10. #10
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Cool.

    Thanks for sharing the pics.
    FBJ

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