Is there anyone out there that competes with just one 22.5" WSM? I know its possible but I wanted to see if there is anyone who is currently doing it that might be willing to share their experiences/tips. I am looking at doing my first comp. in Novemeber.

I don't, but I competed with 2 18" WSM and a kettle last year before getting a 3rd WSM.

Cook your pork and brisket overnight, planning on gettimg them off and in the cooler in the morning. I've had meat come off as early as 6am (not ideal) and still at temp for turn-ins.

You can put your ribs on the top rack while your big meat(s) are still finishing on the bottom rack if they take longer than expected. As long as the big meats are off by the time your chicken goes on, you should be fine. If you can grab a kettle, that will help as you can move one of your big meats to it if you run out of space in the morning.

I would highly recommend doing a full practice run prior to your competition, as that will allow you to work on the timing.

Another option would be to add a third rack in between the two you currently have. I had a 22 for a while, and there's definitely space for another rack.

Thought you had 3 bullets last year pat

I think it depends on how you cook. If you do all your meats at the same temp, then there's certainly enough room in the 22. I cook brisket and chicken at much different temps than butts or ribs, so we need more than just the one 22"

I had two for the first time out, then got a third. And then a 22, and then a Superior Smoker, and hopefully I'm done playing that game

Pat, are you using your Superior in the Comps also?

I use the Superior in competitions for my brisket, pork, and ribs. I've done chicken on there as well, but am doing that on my 18" WSM right now.

That's why i'm trying the Rib-o-lator. The Stumps seems to hold too much moisture in it 'cause its so efficeint. How's the Superior?

Hey Chris!

Finally, a fellow Floridian using WSM for comps! I'm also doing my very first solo cook in November. Specifically, I'm doing the Bartow Bluegrass & BBQ in Mulberry on the 13th & 14th. Even though I've co-cooked a few times already, this will be the first time that I use nothing but WSM and going it solo. Yes, I'm scared to death!

I co-cooked up in Lake City a couple of weeks ago using my 18" and as far as I can tell I was the ONLY WSM in the whole place. I cooked the butts overnight and did the ribs in the morning. The head cook used his FEC for the rest. I don't see how you could get butts AND brisket into the WSM. Especially since I was taught that you always cook two butts and two briskets as insurance.

I just ordered the 22.5" yesterday (yes, via this site) and it is supposed to be delivered sometime next week. I hear it is MUCH bigger than the 18". I sure hope so as I will be using the 18 for butts and the 22 for brisket overnight and then the 18 for chicken and 22 for ribs in the morning.

I'm going to be doing a 'driveway dry run' in a couple of weeks to hopefully highlight any problems. I even asked a couple of neighbors to judge. Yeah, that was a tough sell (not).

What competition are you going to do? If it's the same one then maybe they'll put us WSM'ers as neighbors. That would be a cool picture!

Russ

quote:

Originally posted by Bill Comerford:
That's why i'm trying the Rib-o-lator. The Stumps seems to hold too much moisture in it 'cause its so efficeint. How's the Superior?

The superior is similar, in terms of efficiency. I don't see the moisture as a problem, though. How does that cause problems for you? Just curious.

I just cook my chicken on my WSM due to temp reasons. I did cook everything on the Superior for one comp, and it worked out pretty well. I just have found it easier to use the two smokers lately.

Next weekend I will be using one 18" WSM for the first time in competition. I plan to cook one brisket and one pork butt in it. I will use Weber kettles for ribs and chicken as I want them to be cooked a a higher heat. I also don't have room in the WSM unless I take the big meats out and hold them for several hours in a Cambro. I'm not in favor of that at least for the first time.

Good luck at your comp.

Benny

Sounds like I am going to pick up a low end weber kettle. I ran a trial last weekend minus the chicken (also my first cook on the WSM). My plan (so far) is to cook two pork butts, one brisket, two racks of ribs (st. louis) and chicken thighs.

I will be using just 1 in Arthur Illinois this weekend so we will see what happens

Pat i'm in Conn and the humidity and temps seem to stay in the Stumps and stays super moist. For Chicken and ribs I like a little less moisture in the cooker for these meats, esp for the skin on the Chicken. That is why I'm Mod one of my 22" WSM to be able to install the Rib-0-lator.

Humidity gets pretty bad here too. I guess I never noticed a problem, but I also cook chicken and ribs at 300+. That probably makes a difference in the amount of humidity that remains in the cooker, but I don't know. I've never had a problem with chicken skin or ribs turning out bad. The rib-o-lator looks cool, but I hate cleaning and that looks like it may take longer than I would want.

quote:

Originally posted by alex cothell:
I will be using just 1 in Arthur Illinois this weekend so we will see what happens

Good luck Alex, I hope you smoke all those pellet cookers down there. I can say that now, right, since you sold your FEs?

Easy now.

quote:

Originally posted by Pat McCreight:

quote:

Originally posted by alex cothell:
I will be using just 1 in Arthur Illinois this weekend so we will see what happens

Good luck Alex, I hope you smoke all those pellet cookers down there. I can say that now, right, since you sold your FEs?

quote:

I will be using just 1 in Arthur Illinois this weekend so we will see what happens

You ran out of cookers?

quote:

Good luck Alex, I hope you smoke all those pellet cookers down there. I can say that now, right, since you sold your FEs?

Not competing anywhere this week?

Nope, I'll be at Libertyville next weekend for my final comp of the year.

Pat,I will be down to judge.If I dont have to run out too quick afterwards I would like to get a quick look at that new cooker.