18.5 vs. 22.5 question


 
J

J Hoke

TVWBB Pro
For those of you that have both, do you prefer one over the other? Needing, well not needing but you know, another smoker and can't decide whether to go bigger or get another 18.5. From my reading on this board, it seems the 22.5's are not as temp stable and obviously use more fuel. The fuel thing isn't a big deal unless I can't get 6 - 8 hours from a load. Anyone with 22.5 wish they had purchased the 18.5? I will equip it with an Auber like my 18.5.
 
If you already have 18, I recommend the 22. It's better for briskets, multiple rib racks, and when you are doing lots of things.

My 22 is more stable in temp than my 18 FWIW.
 
I went back and forth with which to get. I ordered the 22 and when it came, I almost took it back, to get the 18, but after some discussion on here, I kept it. I've only had three cooks so but glad I have the bigger one as I don't have to cram in food and can easily, so far anyway, do it all on the top shelf. I had problems with my first cook shutting it down, but after adjusting the door it is much better, in fact, I would even consider making the door airtight, and even seal it shut permanently. On my third cook, I adjusted it to run about 275 and it held that within 5-10 easily, and I'm still a newbie on it. Though I've never had a 18 I will stay with the 22..............................d
 
I think you buy the 22.5" for capacity or ability to cook ribs flat, cook a 30 pound turkey, etc. Otherwise you buy the 18.5".

Regards,
Chris
 
J, if it answers your question, I'm only cooking three butts today, and they're on my 22.5", not my 18.5". Slabs of ribs are just as good cut in half so that's not a big deal, but it's nice to be able to smoke several whole slabs without rib racks. Using my extra grate, rib capacity is six full spares, nine st. louies, or a dozen back ribs. Overcooked slab ends is what you get if not cooking half slabs on the 18.5", but like I said, nothing wrong with cooking 'em like that. Anyhow, another thing is that I won't miss squeezing another brisket on my little 18.5".

If I was only cooking two butts today though, they'd be on my 18.5", mainly just to save some fuel. I cook for a crowd so I use the big one most of the time, but both of mine are great cookers. One other thing is that a cooker crammed with meat takes a while to come to temp, and I'm impatient. I wouldn't get rid of my small one, though. Recently I used both at the same time to cook 30 lbs of chicken leg quarters. Only two grates on each cooker were used, and I was able to cook fast enough to get it all done in about two hours without cracking either door.
 
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Thanks for responses. Won't be getting rid of 18.5, just adding a member to cooker family. I do like the idea of not having to use rib racks or trimming slab shorter.
 
I have both and use both. If it fits in the 18 1/2 WSM, I use it, if not, I use the 22 1/2" model.
I use the big WSM for full packer briskets and full racks of pork ribs. They both cook great!

Bob
 
I had both and went to the 18.5 because I cook for two most of the time. I only did 5 cooks with the 22 but it was a lot harder on fuel. 9 lb roast, 16 lbs fuel. Would not have been an issue if I were cooking several butts at a time. I bought my two 18.5's and my 22 used so I was able to sell the 22 for what I paid for it. I would not put down either one. Both have their advantages. The 22 makes sense for large cooks. The grill diameter is a plus but I can do whatever I need to with the 18.5. I don't mind rolling my ribs, in fact they look kind of neat being cooked that way. I have cooked 12 lb briskets no problem. The 18.5 is more efficient in my opinion.
 
I have had both....had 2 different 18" models and now have a 22.5 for a few years. I much prefer the 22...however I wished I kept my 18 as well.
 
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