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No I didn't get it. It's not the $$ as it is much cheaper than my other past times.:p Storage becomes an issue. I have an attached 30 x 40' heated garage, a detached 24 x 32' heated garage and a real nice garden shed, sadly toys fill up everything right now. This has been on CL for over a...

I have the 18 & 22" WSM, but am looking at a new in the box 14" I can probably get for less than $100. I cook for two of us and it might be the ticket for every day stuff. I really like the bigger grills as I cook a lot and freeze it with vacuum sealing bags. Should I snap up the 14"????????

No doubt about it, the 22" burn a fair amount of coal. But it also can cook A LOT of food too. I have an 18" for smaller cooks and the 22" for big ones.

I am guessing it would do at least 20 pork butt smokes.:wsm:

I've got a fair amount of oak right now.

I would open the vents all the way if you are not getting the desired heat.

If you are doing chicken and there isn't so much that you need two racks. Use the top, ditch the water pan using direct heat. With poultry you can't get it too hot. I put an extra vent in the 18.5" to get more heat, works great.

Mine are looking like yours Bruce. Nothing like biting into a good old chunk or porcelain/cast iron to finish off the BBQing experience.:mad:

Forget the water, foil the pan. Never let the amount of coal get low, keep adding to keep the temp up. I run butts hotter, more in the 275 range. Cook to internal temp of 205.

Anything you can do on a Weber kettle, you can do on a WSM. I put in a extra vent and can get high heat and cook directly over the coals, without fear of burning. Chicken on on the WSM cooked hot without water pan works great. If you want low and slow, put in foiled water pan and smoke.

For sure, the 22" will cook a lot of meat! I put a 2nd vent in the 18" WSM for high heat. Ditch the water pan, cook on the top rack and use direct heat for poultry or virtually anything you would do on a kettle. It's far enough from the coal to not worry about burning. The WSM is the best of...

I agree Bob, you don't want pork loin over 150 absolute max.

The upgraded latch makes the door fit much tighter/better. I never had the urge to do gaskets however another vent in the top will give you much higher heat for poultry.

Price is OK, not great, but it's $120 less than a new one. FWIW, I paid $150 for an 18.5" and the guy through in 7 bags of lump charcoal and a chimney. ON CL the big factor I look at is how long it has been for sale. If it's just been posted negotiating puts you in a bad position. If its...

Yes, the door is much heavier and the latch is vastly superior.

On things that require little cooking time like a pork loin. I will often cook on the top grate and not put in the water pan at all. (when it is in, it is foiled) This direct heat will brown/sear much better but it is far enough from the coal that it will not over due it. A hotter cook...

KBB is pretty hard to beat and cheap if purchased on sale. For a hotter fire for poultry I will throw some lump on top a flaming chimney of KBB, give it a few minutes to start and then close up the WSM.

If I were to use the WSM, I'd remove the water pan, make a good fire and cook as hot as I could get it until browned well. Then put in a pot and simmer in beer/sauerkraut and serve when needed.

I just walk out to my wood pile. The first two stacks are hickory, The rest is red and white oak. I also have cherry and apple too.

I ordered a set of 3 extra vents. I experimented with a 22" conventional Weber kettle putting it in the top and on the first cook it ran much hotter and the coal burned completely. Often the coal in the past would have some that didn't burn completely up. I then installed a top vent on the...