We’ll go ahead and admit it then, here at the pond-side pit, we are Weber junkies to the core. Like most of the grilling populous, we started out on the humble Weber kettle, cutting our teeth on the venerable grill, which straddled its ash pan stalwart through the ages. A grill by and far in which we still use heavily to this day. Eventually however, if you delve far enough into the BBQ arts, you will want to acquire yourself a good smoker. A rig designed to run low and slow for hours on end, demand very little baby sitting, and at the end of the day turn out some exceedingly good Q every time. The Weber Smokey Mountain 22.5 is what we have used for years now. It is your classic water or bullet smoker in design, reminiscent of a space droid blowing smoke out its head. And it is by far and away the best bang for the buck we have spent in the hobby of smoking meat. Here then is a more in-depth look at the WSM 22.5, in case you find yourself in the market, or if you just have a passing curiosity about the cooker. Because every once in while, we do occasionally need to do something useful around here.
Weighing in at a shipping weight of 76 pounds of glorious porcelain-enameled steel , it comes in one giant box, the cardboard of which is thick enough to flip out on the back stoop and serve as a guest room for visiting relatives.
Some assembly is required here, such as: screwing on the legs, the grate mounts, and one of the handles, the other being welded in place already at the top of the dome.
When erected, the beast stands roughly at 23 by 23 by 48 inches tall, and is guaranteed by the folks at Weber to last 10 years.
Included with the Cooker:
- 2 nickel-plated 22-1/2-inch-wide cooking grates
- 1 Steel charcoal grate
- 1 Three-Gallon porcelain enameled water pan and fire chamber
- Built in thermometer
- Aluminum fuel door
- 3 Aluminum legs
- 3 dampers on the bottom / one up top
- 2 Glass Reinforced Nylon Handles
- 1 Cover and owners guide included
- All hardware is included
All of this equals 726 square inches of premium smoking satisfaction.
To give you an idea of what that looks like in your world, think six racks of St. Louis cut ribs, or six 15 lbs pork butts. Or if you’d rather, you could do the thanksgiving turkey and a ham all simultaneously, with room to spare. Its big, people. Plenty big.
A Closer Look
The fire bowl is comprised of the bottom enameled steel bowl, a steel fire grate, an inner enameled fire ring(fire chamber) three aluminum legs and three dampers. The general procedure here, as shown in the photo, is to fill the fire ring with charcoal. How much charcoal can the WSM 22 1/2 hold you ask? Well let’s just say, if you were so inclined, you could empty an entire 20 lbs bag of charcoal into the belly of this beast with ease. And we have. Set up with the minion method, as seen in the photo, the cooker will run at around 250 degrees for ten hours easily. We have heard of folks getting longer burn times than that even. Reminiscent of the big old American trucks with the 40 gallon tanks, that could go half way across the country before needing a fuel stop.
The nickel-plated cooking grates are your standard Weber affair. 22 1/2 inches in diameter and functional I guess. Nothing very exciting save for that there are two of them. The other one residing about a holiday ham distance below the top one. And this is what gives the cooker its large capacity. Three racks of ribs up top, and a couple of pork shoulders down below, dang, you’re ready to party!
The dome is gigantic feeling too. But then everything about this smoker is. Just lifting the lid is somewhat of an event. The dome is big enough to easily cover the largest turkey you’ll ever want to smoke. In fact, people have been known to somehow fit a young suckling pig in the 22.5. It comes with the standard Weber thermometer you see on most of their products, and we have found it to be reasonably accurate. But keep in mind it only registers the temperature at the top of the dome, and not at grate level, where most pit masters are interested. For grate level readings, you’ll need to use other devices, such as this probe, that we reviewed a while back. But for general smoker temps, it does just fine. The dome also comes with two nylon handles, one on the top, and the other at the perimeter, just below the thermometer. The 4-hole damper vent is just opposite the thermometer.
Just below the two cooking grates you will find the 3 Gallon enameled water pan. It hangs on four strategically placed, multi-purpose brackets, just above the fire bowl. The water pan does two things for this smoker. Firstly, it promotes a moist environment within the cooker, this operating on the plausible theory that such an environment will also help keep your meat moist. While this is of debatable value to some pit maestros, the other thing the water pan absolutely does is act as a heat sink. It absorbs a commendable mass of heat from the fires below, and in turn greatly assists the pit in operating at lower temperatures, whilst at the same time creating a lovely indirect heat that which envelopes your tasty spoils. In point of fact, when the water pan is full, the Weber Smokey Mountain has always seemed to us to be happiest running around 225- 250 degrees F. This is good, because that is also the ideal temperature range in which to tarry, if you want to engage in low and slow smoking activities. Which you certainly do, other wise you wouldn’t be reading this. Fire door opening is roughly 12 inches wide and 14 inches tall.
The Bottom Line
Tho there are better smokers out there, in which the ceramic eggs and custom jobs come to mind, but if you cannot justify thousands of dollars to smoke your weenie on one of them, then the WSM is the next best thing. They are simply adept at doing what they do. Pit masters have won competitions with them, Slap Yo Daddy, Harry Soo for example. These pits just work. Once you dial in the temperature it stays there, no baby sitting, freeing you to go about the important business of loitering belly-up in your man chair, with a lovely beverage in hand. The 22.5 Inch WSM is $400. There are two other sizes out there as well. The 18.5 inch goes for $300. And the 14.5 inch you can find around $200. The porcelain enameled coating keeps these rigs looking sharp for years it seems. If you’re just getting into smoking meat, or want to dabble in competitive BBQ even, these pits fill the bill and your tummy alike. We absolutely love the Weber Smokey Mountain. We think it’s a dang good pit, and it’s our privilege to let you know. Mission accomplished.
Check them out sometime via our amazon affiliate link! Help put some meat on our grill, people!
- Line water pan with aluminum foil, inside and out for easier clean up
- Start with all dampers fully open and gradually feather the lower ones until pit is running at desired temperature
- In place of water, you can also use ceramic briquettes or play sand in the water pan, which will do the same job of a heat sink
- Spray the cooking grates down with grease before hand to prevent sticking later on
- Brand new WSM cookers tend to run a little on the hot side at first, until a good layer of smokey grime is established on the inner walls
- The Minon Method is highly recommended when using this cooker for sustained low temps for long periods of time
- When adding more fuel, simply toss a chimney full of unlit coals through the aluminum fire door, doing so a half hour before you think you need to
- Fill the water pan with hottest water your tap can produce to get the cooker up to temp faster
- When the lid is off, avoid setting it on the concrete to prevent chipping the enameled coating
- Close all the vents when cook is done to snuff out the remaining coals and reuse them next time
*We are an Amazon Affiliate for this product and others, so when you go to amazon through our link, if you buy, we will receive a small commission. It’s a fantastic pit, and we’re proud to endorse it here at PotP.
It was rather warm in Minnesota today, as day’s go I suppose. Ninety and one degrees they said, with the customary humidity to match. And I know, you folk way of Texas or the like, will do your finest to shed a single tear down your collective cheeks, post rolling your eyes towards the heavens. But hey, we’re bred for polar vortex’s up here, sub-zero wind chills, and days so bitterly cold, icicles form on the tip of our noses, amongst other things. That’s what we’re used to. So pardon thee if we sweat a little here, amid the thick green foliage, and steamy environs of a Minnesota summer.
It’s not all bad tho. There are some redeeming qualities, turns out, to living in a sauna. Such as an increased joy factor in root beer floats and ice-cold watermelons. Man that stuff is good! Also, we do not have to scrape ice off our wind shields in the morning, which is nice. Nor observe the humbling sights of small children with their tongues fused to subzero wrought iron railings. It happens folks. It happens more than you’d care to admit. And then there are the tomatoes. How I fancy taking a seat out at the pit-side garden and watching things grow there, and especially so the tomatoes. Who doesn’t like to gently rattle those plants from time to time, and smell that delightfully earthy, chlorophyll-tinted fragrance of a thriving tomato plant. Few aromas in this world lend more brilliantly to summer’s bliss, than this. It soothes thee amid soft summer breezes. It makes me happy.
Anyways, whilst I was inhaling my produce, the smoker was slowly coming up to the operating temperature of 225 degrees. Which strikingly was only 85 degrees removed from where it sat, “cold” as it were. We super genius types like to put our smokers out in the sun like that, to capitalize on solar manipulations. You Texas folk do that too, I heard, baking cookies in the cab of your truck. Nice. A gesture towards sanity, perhaps. Indeed, this is how you roll with the prevailing weather patterns, or stubborn dance partners if you will, who must always lead.
On the pit today, every smoke wizard’s prize – pork ribs! A pit master’s litmus test. They’re pretty easy to do too. So grab something cold, and pull up seat, and we’ll tell you all about it, and how it went and came to be, patron to the pit.
After a surgical removal of the membrane (read how to do it here), we dusted the rack over heavily in Famous Dave’s Rib Rub, and placed it bone-side down on the pit. For smoke wood today, we used a blend of hickory and cherry wood. Apple works great with pork ribs too, but we didn’t have any of that on hand. If you want to learn more about smoke woods, and what goes with what, don’t forget to check out our smoke wood page we created just for you, at the top of this site. Or just click here.
Once the heavy black dome of the Weber Smokey Mountain was put in place, and the top damper tweaked, I went ahead and assumed the proper BBQ posture – in the man chair, feet propped up, and a cold beverage in hand, thus to while away the enchanted hours there. No sense, after all, putting these important matters off. This is our time! And as you delve into the BBQ arts, you will begin to concur that good BBQ indeed takes a requisite amount of time. It just does. Time in which the pit jockey proper will have to partition off from an otherwise overly, and no doubt busy schedule, for the heady business of watching smoke curl. And mind you, a good rack of ribs can take between 4 to 6 hours at 225 degrees. If you are a hurried soul, BBQ may not be the thing for you. Consult your nearest microwave.
Some where along the line, I forget exactly when, we tossed on a few chicken thighs as a matter of course, to keep the pig company in there. After about three hours on the pit, at 225 degrees, the rib meat had a nice mahogany color to it, and had pulled back on the bones some, poised suitable now for step 2: The foil.
Also known as the Texas Crutch, we foiled up the ribs with a hearty splash of apple juice to act as a steaming agent. This is where the magic happens, folks. This steaming process really loosens up that toughened meat, rendering the collagen, and escorts your unruly pork by the hand, down the aisle and unto its promising marriage with all that is good and right and savory. Oh yes!
After an hour and a half or so in the foil, I sliced off and sauced a small portion in which to partake in that long-standing custom better known as the pit master privilege. Our moment before the opus, as benefactors of the meat, away form the eyes and mouths of onlookers and meat thieves alike, to bask momentarily, yet with great effect, in the succulent climax of our smokey spoils. It is good, nay it’s the suitable thing to do, to secure the choicest morsel for the pit master. You deserve it after all, what with napping in your chair and such, whilst the warm sunbeams pendulum across a pastel sky. And the breeze which flutters through the Aspen leaves, only to stir your soul, like the tweety birds which sing and flirt in the dapples of the dogwoods. Not to mention the Mallards yonder, and handsome Drakes that which chortle on the pond. Ah summer. These the ambient cast patron to the pit, where the wood smoke rises, and the tomatoes so gently grow. Amen.