Brisket in an 18??


 
I first got the 18.5"wsm and then kind of wished that i had gotten the 22.5"wsm. Mostly because of the rib thing, had to cut or roll. But then i really came to really liking the 18.5"wsm. It good at doing small amounts of food, but can handle cooking a lot too. I've done 8 butts at one time with mine. I've also done a 17# brisket too. Then I saw a 22.5"wsm on Craigslist for $300, and talked the guy down to $260. So now i have both! The more i use the 22.5"wsm the more I like it. I really like the extra space, it really doesn't use a ton more charcoal like i thought it would. I started cooking for church bbq's and stuff so the 22.5"wsm is a good investment alongside the 18.5"wsm, but if you're not going to be doing something like that, I'd say the 18.5"wsm might be a better way to go. Let us know what you go with!
 
Hi, I have an 18 and find I can cook plenty to too much on it (is there really a term "too much bbq?"). Use both shelves and your fine. If you will use it often and cook for friends a lot go 22. I've been fine with my 18.
 
Thanks for all the input, guys. I've decided on the big one because most of the time, it'll be briskets and I don't want to have to shoehorn them in. Besides, my folks and inlaws are nearby and might appreciate me tossing on an extra brisket or couple of racks of ribs when I'm cooking. As one mentioned, it's only $100 more and its not like I'm cramped for space.

The bad news is when I mentioned it to my wife, she asked if she could get it for me for Christmas, so now I just have to wait. Dang.
 
Charles H. said:
Regardless of the cooking temperature when I am done I close all the vents and the fire goes out. I reuse the leftover charcoal and it works fine.
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+1. I always fill it up and reuse the leftover charcoal. That way you don't have to try to figure out how much to use.
 
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