Which WSM should Santa bring?


 
Mike P.

Mike P.

TVWBB All-Star
I've been hearing nothing but good things about the WSM's for a while now. I HAD a Gourmet ECB that was my 1st smoker and it was a roller coster ride trying to maintain low and slow for briskets and such.

I have a question on which size WSM to purchase. It's just the Wife and me at home now although we do have an occasional throwdown for 10 or more folks around once or twice a year.

My question is:

Aside from the larger fire and food capacity of the 22.5, is there any significant difference in the way they smoke food as far as maintaining constant temps, open smoking area etc. from the smaller one?

Any and all replies appreciated.
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I have the 22. I did a whole turkey with plenty of room to spare. I am not sure how a full on Thanksgiving sized bird might fit in the 18. My point being I think the 18 will have plenty of room to cook for two.

With regard to performance I have never read anything on this site suggesting a difference beyond fuel consumption. Again for you the advantage may be with the 18.

Either way it is a great smoker!
 
We have our family of three with the occasional get together of 10-15 people and the 18.5 does us fine. I sometimes wish I had the 22 but that is only so I don't have to split racks of ribs ... and even then it is only for presentation anyway. Love my 18.
 
If it is just two of you, I would get the 18 incher. You can still get two turkeys on it. Ribs are harder but how often are you going to do 6 or 8 racks at a time? You can trim ribs to fit or roll them.
The 22 uses a lot more charcoal because wsm is not an insulated cooker. If money is not really an issue (initial unit price and charcoal) go for the big boy.
 
In your case, the 18.5" for sure. Just don't buy the biggest brisket you can find. I look at the thickness of the end of the flat but prefer no larger than 14lb. or so in mine. Start with some foil under the end of the flat where it'll hang over then pan and don't worry about it if you have to fold it to fit.

Ribs cook just fine cut in half, in a rack or not, or you can roll and skewer as already suggested. Four butterflied small 3-4lb fryers do fantastic; two to a grate with legs pointed opposite directions. Did that just last night. However, you can "spoke" whole legs around the grates and easily fit a ten pound bag on; twenty pounds is doable if using an extra grate and if you group left legs and right legs together on the racks they'll fit on better.

Four 9lb. pork butts is no problem in the 18.5" cooker and there's simply not anything better than pulled pork for a big picnic since it can be done before all the guests arrive.

Love my 18.5" and I'm typically cooking for 10-12. Even though it's head and shoulders above the Brinkman, I'd suggest trying to use WATER in a WATER smoker. Just my .02 cents though and I only skip water in the pan if I know I'm gonna foil a brisket or ribs since the bark develops sooner if cooking "dry".

Getcha one!
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