Weber Smokey Mountain modifications


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    You can see by my earlier posts that I have acquired a 22.5" WSM smoker to round out my smoking capabilities and i want to complete in some more local rib contests that are wood/charcoal only so i had to pull the trigger. Made a good score of Craigslist and got it for a fraction of the list price, barely used. I’ve run it four times working on temp control and smoke. I settled on using the minion method for charcoal to keep consistent temp. I use Kingsford blue bag charcoal for heat and wood chunks for smoke profile. And now for the mods-I find myself not willing or able ( I think it’s in my DNA) to leave well enough alone, yeah… what does Weber know about building smokers anyway…but i just can’t help myself, i like to tinker. So i added handles to the sides of the barrel, nomex gaskets on lid and door. I also put handles on the legs so i could just dump the charcoal when i was done and don’t forget the wheels-easy to move around the shed, not the best on the grass. Since it’s an older model there is no rubber access port for temp probes so Amazon Prime dropped one off if a jiffy, installation on the docket for this week. BTW handles are from Walmart of all places and used stainless hardware because I’m a bit obsessive about stuff like that. Anyone else got any good WSM mods that i’m not thinking of???

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  • W

    I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.

    I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.

    Thanks,

    Weston

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  • M

    Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?

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  • @andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.

    Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.

    Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!

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  • D

    i use denuded round. higher cost, less waste, cleaner eating

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  • @twigg267 I did a meatgistics university article on this topic, you can view it Jerky 103 - Best Cuts For Jerky and read the article! Let me know if you have more questions beyond what is available there!

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  • A

    @jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.

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