guys, I'm new on here and wasn't sure where to post this question but thought I'd try this thread. I'm getting ready to purchase a WSM and wanted to know if the 18.5" was big enought to do a brisket or ribs without cutting them up. I've noticed alot of people use the 18.5 but where I live I don't have a store that carries either so I can't go and compare. I have a 22" performer and love it............anyway, thanks for any info. Joe
a couple questions before I purchase
- Thread starter Joe Lee
- Start date
Wolgast
TVWBB Olympian
The 18" works great i guess. But it all comes down on how many ppl you cook for. I have the 22" and i have only used the bottom racks a few times. And you could always roll up the ribs if doing many. The only thing i have to say...Space is "GOLD" even if you use it all or not. Its always easy to cook 1 rack of ribs...But when you need the space...Well...!?
If you do small smokes often get the 18" no doubt. But if you are cooking for a larger group(some times) get the 22".
The 18" will save you some cash..The unit itselfs is cheaper...and the amount of coals to heat it up is less. But then again the margin is small. My 2 cents...
If you do small smokes often get the 18" no doubt. But if you are cooking for a larger group(some times) get the 22".
The 18" will save you some cash..The unit itselfs is cheaper...and the amount of coals to heat it up is less. But then again the margin is small. My 2 cents...
Jim Kennedy
TVWBB Member
The only thing you may have trouble with are ribs, if you get pretty good sized racks and want to keep them whole and lay them down. I cut mine in half just because it's easier to handle them but if I used my rib rack, I wouldn't need to cut them, but they'd still be easier to handle cut in half.
I only do 2 or maybe 3 racks at a time but 1 rack of the St Louis' I get are more than enough for the 3 of us in my family. I've also only used the top rack.
I've heard you can buy a 2nd top grate and flip it over on top of the top grate to add one more grate. It looks like it would work great, but I can't find one in stock around here yet to try it.
The 18 is probably plenty big for most people, but I admit, I wish I hadn't changed my order and just gone with the 22. I may have regretted it once it got here, since it really is a lot bigger. The 18 is small enough to be able to move it around pretty easily, but it's still a handful. I can't imagine trying to move the 22 around with out breaking it down.
I only do 2 or maybe 3 racks at a time but 1 rack of the St Louis' I get are more than enough for the 3 of us in my family. I've also only used the top rack.
I've heard you can buy a 2nd top grate and flip it over on top of the top grate to add one more grate. It looks like it would work great, but I can't find one in stock around here yet to try it.
The 18 is probably plenty big for most people, but I admit, I wish I hadn't changed my order and just gone with the 22. I may have regretted it once it got here, since it really is a lot bigger. The 18 is small enough to be able to move it around pretty easily, but it's still a handful. I can't imagine trying to move the 22 around with out breaking it down.
Tim L.
TVWBB Pro
If you can afford it, go for the 22. I have the 18.5 and it's been a crutch at least a few times.
Examples:
Costco tri-tips come (bulk style) in packs of 6-8. Very difficult to fit this many on there. Putting 7 on made the edges of the meat go over the sides of the grate and thus "directly" over the heat. Edges cook at a different rate than the rest of the cut.
Turkeys. Wanted to put both 13lb turkeys in roasting pans to collect drippings. Pans were too wide.
If I had to do it again I would have gone for the 22. At the time it seemed way too big for my needs, and too spendy.
Good luck
Examples:
Costco tri-tips come (bulk style) in packs of 6-8. Very difficult to fit this many on there. Putting 7 on made the edges of the meat go over the sides of the grate and thus "directly" over the heat. Edges cook at a different rate than the rest of the cut.
Turkeys. Wanted to put both 13lb turkeys in roasting pans to collect drippings. Pans were too wide.
If I had to do it again I would have gone for the 22. At the time it seemed way too big for my needs, and too spendy.
Good luck
Warren - MI
New member
I am new to this as well and have 4 smoker sessions under my belt. I went with the 22 to have the flexibility to go big if I have a large crowd. I like to have that option if need be.
Frank Eriksen
TVWBB Super Fan
I have the 22 and two full spares just barely fit on the grate. Get the 22. Someday, you'll be glad you did...
tranabo_bjoern
TVWBB Member
I decided for the 22,5 inch because the price difference between the 18.5 and 22.5 is not that big, but it offers more possibility resulting by the size.
Another reason is that the WSM is a long lasting device. Would be sad to regret to get the smaller one and then change to the larger.
But, the 22.5 consumes fuel! You will need more coals to operate it. However, this should not be the key factor to decide. I just ensure to have bags of 20 pounds at home for long runs.
We love our WSM!
Another reason is that the WSM is a long lasting device. Would be sad to regret to get the smaller one and then change to the larger.
But, the 22.5 consumes fuel! You will need more coals to operate it. However, this should not be the key factor to decide. I just ensure to have bags of 20 pounds at home for long runs.
We love our WSM!
Joe Lee's already decided to go with the big boy. Understand, but just for support of the little ole 18", it can hold a bit.
I use Sams Club three pack of spareribs. They are too long for the 18" circle of the top rack when you put two on, so I trim one end (about 3-4 inches) from all three and load it up. So there's one rack of ribs in the center and the trimmed end pieces on the sides of the bottom rack and two racks of ribs on the top rack, all laying flat. I don't trim the width down St. Louis style, so the WSM racks look jammed with the raw meat, but I still get great results.
Those trimmed pieces cook faster on the outside of the bottom rack, so you can pull them a little early for appetizers.
I've only cooked for a maximum of 8, so this is plenty. Going for bigger crowds, you would definitely need to use ribholders to fit more.
The one brisket I've done just fit, so luck involve there.
I use Sams Club three pack of spareribs. They are too long for the 18" circle of the top rack when you put two on, so I trim one end (about 3-4 inches) from all three and load it up. So there's one rack of ribs in the center and the trimmed end pieces on the sides of the bottom rack and two racks of ribs on the top rack, all laying flat. I don't trim the width down St. Louis style, so the WSM racks look jammed with the raw meat, but I still get great results.
Those trimmed pieces cook faster on the outside of the bottom rack, so you can pull them a little early for appetizers.
I've only cooked for a maximum of 8, so this is plenty. Going for bigger crowds, you would definitely need to use ribholders to fit more.
The one brisket I've done just fit, so luck involve there.