Couple of questions and comments as I am not sure, with all the history that Weber has since they sold the 18.5” smoker, they would do some, what appears to be, strange stuff. I don’t have a 22” yet but I did visit a local hardware store that had one set-up:
1. Why do they have such a gap between the charcoal and water pad? If they lowered it, it may ultimately require less charcoal which appears to be a major concern by some. Also, since they have so much room it’s a shame they didn’t lower everything so a middle 3rd grate, could come with it, eliminating the need for Old Dave’s set-up.
2. The set-up I saw had the water pan directly underneath the bottom grate, is that correct? I always liked the distance the 18.5” had as it allowed me to add additional water easily.
3. Has anyone ventured into major modifications yet? Lower the whole system so that extra hooks can be added to the top, so a new top 3rd grate could be added. Will need to drill new holes plus get some bent metal. I will say the height and extra space certainly allow for some good flexibility.
4. Didn’t understand until I saw it today, but cleaning around the heat shield would seem to be a little difficult. Shame they couldn’t have designed it so it could easily be removed.
5. I always wanted a smoker that could easily smoke 6 St. Louis style ribs in addition to the cut off sternum parts. Curious has anyone tried this yet? Even though the top grate is 21 .5” the water pan is around 18.5 so I tend not having meat going past the water pan.
I will most likely buy the unit sometime this summer as the $399 price is substantially less than a Backwoods or Caldera that I have been looking at for quite a while.
1. Why do they have such a gap between the charcoal and water pad? If they lowered it, it may ultimately require less charcoal which appears to be a major concern by some. Also, since they have so much room it’s a shame they didn’t lower everything so a middle 3rd grate, could come with it, eliminating the need for Old Dave’s set-up.
2. The set-up I saw had the water pan directly underneath the bottom grate, is that correct? I always liked the distance the 18.5” had as it allowed me to add additional water easily.
3. Has anyone ventured into major modifications yet? Lower the whole system so that extra hooks can be added to the top, so a new top 3rd grate could be added. Will need to drill new holes plus get some bent metal. I will say the height and extra space certainly allow for some good flexibility.
4. Didn’t understand until I saw it today, but cleaning around the heat shield would seem to be a little difficult. Shame they couldn’t have designed it so it could easily be removed.
5. I always wanted a smoker that could easily smoke 6 St. Louis style ribs in addition to the cut off sternum parts. Curious has anyone tried this yet? Even though the top grate is 21 .5” the water pan is around 18.5 so I tend not having meat going past the water pan.
I will most likely buy the unit sometime this summer as the $399 price is substantially less than a Backwoods or Caldera that I have been looking at for quite a while.
