Buying Advice

[Darren C.]

I won't add to the charcoal comments other than I've never experienced a bad taste using minion method. But your other concern seems to be that the wsm takes the fun out of cooking. In a way it does, but it is a different cook. You mentioned that most of your cooks are 1-2 hours but with a smoker most of your cooks will usually far exceed that time. My shortest cooks are 5-6 hours for ribs, which I could do on my OTP but don't. Very short cooks on the gas grill, usually. Longer on the charcoal, and smokes and long cooks on the wsm, go off and watch a football game cooks. As for the choice of smokers, I bought a 22 and thought it was way too big, almost took it back, but kept it. Though it is more than I need most of the time, it makes cooking ribs so that they lay flat without cutting, along with other stuff on the top grate, which I prefer, dont have to take off top grate to get to the bottom grate, a pain as far as I'm concerned.

If you are like most of us, there is no place to see both sizes side by side, and I doubt Brandon, home of a former Ms. America, is any different. As you said, charcoal cost isn't all that great, and though I fill mine up, I shut it down when done cooking and there is always a lot left over, unless it is a 12 hour cook......................d

Great post! Interesting you would know that little trivia factoid about being home to former Ms. America.

About the side by side comparison, you're right, though. I don't believe that there is even a place to see the 22" WSM, let alone compare it to the 18" side by side. I have a 22.5" kettle. So, I just have to imagine it. Are you saying that you are glad that you kept the 22" or that it's just "surprisingly big"?

I bought ribs yesterday and measured the length. They were about 14.5" long. I guess if you only plan to cook one rack, that would fit snuggly on the 18" (2 if you use the lower grate). If you plan to cook 3 or 4, I guess you would have to use rib racks to stand them vertical. Standing them vertical seems like you would have issues with juices, sauces and marinade running off. But, for me, I think I would only rarely (maybe never) cook more than one or two racks.

When I cook on my kettles, It takes a bit of time to get them lit and the food on. Then, if I'm cooking indirect (which I mostly do) I'm usually checking the food temp and/or just flipping the food over every 15 minutes. It can get kinda hectic at times running back and forth to get utensils, pans and so on, especially if I'm starting the meat directly over the fire and then moving it off direct heat. For a 1-2 hour cook, it's enjoyable. I was just trying to say that if I had to do that for 5 hours or 12 hours, that would be too much effort. But, I get the feeling from all of the feedback that cooking low and slow is more relaxing and casual paced. I guess that's because at 225 degrees or so, things don't change much.

I was also very concerned about adding charcoal because of the smoke and making the ash float around onto the food. So, many people are satisfied with the minion method that I believe that will work for me, too. Let me ask this, if I were to get the 18" and filled the ring with a full chimney of coals, would that keep a fire going at 225'ish long enough to do 1 rack of ribs, say 5-6 hours?

I am seriously considering running to Home Depot this morning and getting that 18" to cook the ribs I have brining right now.

 

[RogerS]

In my area you have to order online and ship to store. HD in some areas doesn't keep in stock. Darren it looks like your area is the same...ship to store. Not in stock

 

[Darren C.]

In my area you have to order online and ship to store. HD in some areas doesn't keep in stock. Darren it looks like your area is the same...ship to store. Not in stock

The 18" is in stock. I saw it the other day. If I decide on the 22", I'll use this site's link to get it from Amazon. We also have Lowe's nearby. But, I tried to check inventory, I wasn't able to determine if they had the 22". I doubt they stock it.

 

[James Lake]

Darren...I'm sure you have gotten a ton of advice from your post. I used to smoke using a kettle and I don't have near the experience that you have on the kettle. I did get the bug and finally purchased a 22.5 WSM. My first 10 - 15 cooks on the WSM were what I would consider easy cooks. I was very intimated by doing a "long" cook, but I followed all of the advice I have received on this site and purchased the right equipment (i.e. Maverick 732). My first long cook I loaded the charcoal ring using the Minion method and put the pork butts on. The WSM performed to perfection all night long and my butts were done just shy of 13.5 hours. However, I had enough fire that would have lasted another 3 - 4 hours and not once did I add charcoal. Final result was that I....yes I produced an amazing first pork butt and gained a ton of confidence on what these WSM are capable of. Good luck either way you go and I hope to see some great posts on here from your cooks.

 

[David]

Great post! Interesting you would know that little trivia factoid about being home to former Ms. America.

About the side by side comparison, you're right, though. I don't believe that there is even a place to see the 22" WSM, let alone compare it to the 18" side by side. I have a 22.5" kettle. So, I just have to imagine it. Are you saying that you are glad that you kept the 22" or that it's just "surprisingly big"?

I bought ribs yesterday and measured the length. They were about 14.5" long. I guess if you only plan to cook one rack, that would fit snuggly on the 18" (2 if you use the lower grate). If you plan to cook 3 or 4, I guess you would have to use rib racks to stand them vertical. Standing them vertical seems like you would have issues with juices, sauces and marinade running off. But, for me, I think I would only rarely (maybe never) cook more than one or two racks.

When I cook on my kettles, It takes a bit of time to get them lit and the food on. Then, if I'm cooking indirect (which I mostly do) I'm usually checking the food temp and/or just flipping the food over every 15 minutes. It can get kinda hectic at times running back and forth to get utensils, pans and so on, especially if I'm starting the meat directly over the fire and then moving it off direct heat. For a 1-2 hour cook, it's enjoyable. I was just trying to say that if I had to do that for 5 hours or 12 hours, that would be too much effort. But, I get the feeling from all of the feedback that cooking low and slow is more relaxing and casual paced. I guess that's because at 225 degrees or so, things don't change much.

I was also very concerned about adding charcoal because of the smoke and making the ash float around onto the food. So, many people are satisfied with the minion method that I believe that will work for me, too. Let me ask this, if I were to get the 18" and filled the ring with a full chimney of coals, would that keep a fire going at 225'ish long enough to do 1 rack of ribs, say 5-6 hours?

I am seriously considering running to Home Depot this morning and getting that 18" to cook the ribs I have brining right now.

Re. Ms. America, I grew up in Laurel, and had a girl friend in Jackson, so I passed through Brandon all the time, and watched MAM win on TV, though I was pretty young a that time. Go Dawgs.

As for me, my rib racks, pork, go from side to side in my 22, and if I cook two, along with the trimmings, after cutting them to St.Louis style, it will fill up the top rack. And yes, the 22 will be much bigger than the 18, but after while, it won't seem too much bigger. Though many on here love the 18, I for one, as an empty nester, still love the bigger 22 as I cook more than I need and freeze it, thereby using much less charcoal in the long run. Since I use the Texas Crunch, I don't use rib racks. If I cook only one rack, I will throw on a bag of chicken breast to smoke to fill up the grate, and eat them during the week.

On my 22 I've never added coals, even for a 12 hour cook. I'm quite sure the 18 is close to the same. I also do not use the water pan, so I don't have to heat a bunch of water and that might slow the charcoal use down a touch, but not entirely sure if that is fact or fiction.

And yes, I am glad that I have the 22, but since I"ve never had a 18, it might be a slanted view..................d

 

[Darren C.]

Darren...I'm sure you have gotten a ton of advice from your post. I used to smoke using a kettle and I don't have near the experience that you have on the kettle. I did get the bug and finally purchased a 22.5 WSM. My first 10 - 15 cooks on the WSM were what I would consider easy cooks. I was very intimated by doing a "long" cook, but I followed all of the advice I have received on this site and purchased the right equipment (i.e. Maverick 732). My first long cook I loaded the charcoal ring using the Minion method and put the pork butts on. The WSM performed to perfection all night long and my butts were done just shy of 13.5 hours. However, I had enough fire that would have lasted another 3 - 4 hours and not once did I add charcoal. Final result was that I....yes I produced an amazing first pork butt and gained a ton of confidence on what these WSM are capable of. Good luck either way you go and I hope to see some great posts on here from your cooks.

I went to Lowe's to buy the 22". The guy on the phone said they had it in stock. I got there and found out he was mistaken. So, I turned around and ran home and got my HD gift card and bought the 18" from HD. I feel like I might regret not having the 22". So, I might end up swapping it out. We'll see. For now, here she is...

 

[Darren C.]

Re. Ms. America, I grew up in Laurel, and had a girl friend in Jackson, so I passed through Brandon all the time, and watched MAM win on TV, though I was pretty young a that time. Go Dawgs.

As for me, my rib racks, pork, go from side to side in my 22, and if I cook two, along with the trimmings, after cutting them to St.Louis style, it will fill up the top rack. And yes, the 22 will be much bigger than the 18, but after while, it won't seem too much bigger. Though many on here love the 18, I for one, as an empty nester, still love the bigger 22 as I cook more than I need and freeze it, thereby using much less charcoal in the long run. Since I use the Texas Crunch, I don't use rib racks. If I cook only one rack, I will throw on a bag of chicken breast to smoke to fill up the grate, and eat them during the week.

On my 22 I've never added coals, even for a 12 hour cook. I'm quite sure the 18 is close to the same. I also do not use the water pan, so I don't have to heat a bunch of water and that might slow the charcoal use down a touch, but not entirely sure if that is fact or fiction.

And yes, I am glad that I have the 22, but since I"ve never had a 18, it might be a slanted view..................d

Dawgs? I thought you'd be a Southern Miss fan, like me. Although, I rooted for MSU in the world series this year.

I am now cooking some baby back ribs on the new smoker. I took the advice of many and am doing the minion method. I added lit charcoal to unlit charcoal. Initially, there was a lot of smoke. I gave it 10 minutes or so to calm down. But, the briquettes never quit smoking. I put water in the pan and put the meat on anyway. I hope the smoke from the briquettes is not too strong.

Since I don't have a coffee can, I was wondering what I'd do. While I was at HD buying the 18", I noticed a bent up chimney (think it's charbroil brand). It was priced at $8.88. I asked what they would sell it for, and they said $2.00. So, I bought it and ripped the middle out of it. Here's a pic...

When I first put the meat on, it shot up to 275 degrees. I closed all of the vents. The temp was staying up, so I added more water. The temp is now below 250 with all of the vents still closed. Getting ready to go check the temp again.

 

[Darren C.]

BTW, how long should I expect to be cooking baby back ribs? I'm a rib smokin' noob.

 

[Bob Bass]

Darren...
Looking at the first picture of the WSM, I was going to say... WOW, You Got A Great Deal ! Even comes with smoke
Welcome to the WSM Family !
It's great to see you're seasoning the WSM. FWIW... You should count on doing a GREAT number of seasoning sessions
Wishing you a Very Enjoyable cook.

 

[RogerS]

I do my BB ribs anywhere from 4 1/2-5 hours. I go by the "Bend Test". Just use the Search function on the forum. I run the 22 1/2" around 250-275....BTW the 22 1/2" will hold a full bag of Kingsford in the charcoal pan. I don't know how much the 18" will hold.,you'll do fine with the ribs. The WSMs are great smokers.

 

[Darren C.]

Darren...
Looking at the first picture of the WSM, I was going to say... WOW, You Got A Great Deal ! Even comes with smoke
Welcome to the WSM Family !
It's great to see you're seasoning the WSM. FWIW... You should count on doing a GREAT number of seasoning sessions
Wishing you a Very Enjoyable cook.

Thanks. My biggest question now is, "Is the 18" big enough?" I guess time will tell.

Uhm, I guess you could call it seasoning. I have ribs on it.

 

[Darren C.]

I do my BB ribs anywhere from 4 1/2-5 hours. I go by the "Bend Test". Just use the Search function on the forum. I run the 22 1/2" around 250-275....BTW the 22 1/2" will hold a full bag of Kingsford in the charcoal pan. I don't know how much the 18" will hold.,you'll do fine with the ribs. The WSMs are great smokers.

I can't say how much charcoal I put in the bottom. I'm going to guess about a chimney full, which would be maybe a quarter of the bag??? I don't know. I'm just guessing on that.

I put them on at 3:00 PM central time. So, I guess I'll try to keep the lid closed for about 3 hours and start checking to see if they can pass the bend test. The temp is holding pretty steady around 225 now. I've tweaked the vents very slightly every so often and then wait awhile and go check again. I hope they'll be done in time to eat tonight. But, I think they will probably be tomorrow's dinner.

 

[RogerS]

What I do when using my WSM is sift the charcoal and empty the Ash before each cook and fill up the charcoal ring with new/fresh charcoal. Just close the vents after the cook the WSM will smother the fire. That way I don't have to worry about temps or adding charcoal.

 

[Jeff R]

Jeff, so you did add unlit lump and thats ok?
I've only done one overnight smoke, and towards the end I needed to add more charcoal, I just tossed in unlit, did not notice any bad taste. I'll make sure it's lit from now on. But if it's ok to throw on unlit lump I'll get some.
I also had just the kettle since 1998, did some long cooks. Decided to dive into the WSM pool. I first ordered the 18, and decided it was to small, returned it and got the 22. I did not want to run out of room for ribs.
Yes my 16 hour cook took 30 pounds of KBB, but when you come right down to it what is the price of 5 or 10 pounds of charcoal vs not haveing room anf drying out or burning your cook? Thats where the money is at.......
I'd say for a newbe I had a great time with that overnight, I was nervous yes but it was kewl!

I have. I usually get around 12 hours on roughly 18 lbs running around 260

 

[David]

On my 22 I fill up the ring and then pour about a quarter filled chimmey of lit charcoal on top of the ring. close it up and start adjusting the vents about 25-50 degrees before it hits my target goal. I will put about 3 tennis ball chunks of wood somewhat buried in the unlit charcoal. For port ribs, most will use the 3 2 1 method of cooking. 3 hours on the grill for smoke flavor, then two hours wrapped in tin foil with sugar, butter, maybe honey and a tablespoon of a liquid for about two more hours, and then the last hour unwrapped with a sauce applied for a glaze. Mine is more a 2.5, 1.5, and
30-60 minutes at the end, all depending on tenderness. I run my ribs in the 250-275 range.................d

 

[Darren C.]

On my 22 I fill up the ring and then pour about a quarter filled chimmey of lit charcoal on top of the ring. close it up and start adjusting the vents about 25-50 degrees before it hits my target goal. I will put about 3 tennis ball chunks of wood somewhat buried in the unlit charcoal. For port ribs, most will use the 3 2 1 method of cooking. 3 hours on the grill for smoke flavor, then two hours wrapped in tin foil with sugar, butter, maybe honey and a tablespoon of a liquid for about two more hours, and then the last hour unwrapped with a sauce applied for a glaze. Mine is more a 2.5, 1.5, and
30-60 minutes at the end, all depending on tenderness. I run my ribs in the 250-275 range.................d

Thanks David.

Never having used the WSM, I just kinda winged it. The total cooking time was about 5 - 5 1/2 hrs. For the last hour or so, they cooked with BBQ sauce on top. I didn't get started early enough in the day to have them for supper last night. But, I sampled them. They seemed to be tender and juicy enough. The flavor was pretty good, but I think we put too much rub on them. I'll plan on 6 hours next time.

 

[Darrel Williams]

Thanks for all of the comments. I guess KBB is the Kingsford in the blue, white and black bag.

I know Weber recommends aginst using lighter fluid. But, I've never had a problem with it. I typically apply it to charcoal outside of the grill so that the excess doesn't land in the grill.

Get a WSM. You wont regret it. If you cannot decide between the 18 and the 22, just get both. You won't regret it.




Lighter fluid is bad. Really bad. It gives food bad flavors. That complaint about bad taste in your original post? It's because of lighter fluid.

Don't use lighter fluid. Get a chimney and last week's Sunday newspaper, and you can light charcoal all week long.


Lighter fluid is more expensive, more dangerous in term of a fire getting out of hand, and more dangerous in terms of putting chemicals into your food and into your stomach. Just give it up. Get a chimney.

 

[Darren C.]

Get a WSM. You wont regret it. If you cannot decide between the 18 and the 22, just get both. You won't regret it.

Lighter fluid is bad. Really bad. It gives food bad flavors. That complaint about bad taste in your original post? It's because of lighter fluid.

Don't use lighter fluid. Get a chimney and last week's Sunday newspaper, and you can light charcoal all week long.

Lighter fluid is more expensive, more dangerous in term of a fire getting out of hand, and more dangerous in terms of putting chemicals into your food and into your stomach. Just give it up. Get a chimney.

I did buy the 18" this weekend. I would have bought the 22", if I could have found it in stock locally. My first impression of the 18" size is, "Dang. That's not much cooking area". So, I might end up swapping it out. But, for 95% of what I cook, the 18" should be fine. I don't need to put too much on the grill at once because I don't want too many leftovers. Buying a 22" for 5% of my need may not be a good idea. Judging from my experience with the different sized kettles, I think the 18" would cost less in charcoal to operate. And, as often as I grill (and now will smoke), saving charcoal would be definite factor. Having said all of that, I'll probably just stick with the 18".

I know there are those who will argue with me. But, I do not notice any taste from the lighter fluid. I *do* own a Weber chimney starter and I do use it. But, I still prefer to start my charcoal with lighter fluid. I don't have proof of this, but I believe that the fluid is burned off by the time the charcoal is ready for the food.

 

[Jon M in NC]

I think you'll be happy either way. I have an 18" and don't have any trouble cooking on it. I think the 22 is better suited for those who commonly do long cooks and cook a large amount of meat. It's just me and the wife. So, I don't really need all of the surface area in a 22, but maybe in a few years... I do like that the 22's water pan is shallower and allows for more room in the coal ring.

As for the rib question, I do mine 4.5 to 5 hours. The last hour or two they're rapped in foil. You won't need a ton of fuel. Two chimneys full should do it. I have kingsford coals, but prefer Stubb's. Absolutely no chem taste.

 

[Darren C.]

I think you'll be happy either way. I have an 18" and don't have any trouble cooking on it. I think the 22 is better suited for those who commonly do long cooks and cook a large amount of meat. It's just me and the wife. So, I don't really need all of the surface area in a 22, but maybe in a few years... I do like that the 22's water pan is shallower and allows for more room in the coal ring.

As for the rib question, I do mine 4.5 to 5 hours. The last hour or two they're rapped in foil. You won't need a ton of fuel. Two chimneys full should do it. I have kingsford coals, but prefer Stubb's. Absolutely no chem taste.

I ended up cooking them about 5 to 5.5 hours. I never wrapped them. But, I did brush bbq sauce over them for the last hour or so. I thought they came out pretty moist and tender. I over seasoned them. But, they were still pretty good. Do they dry out if you cook them too long?

I'm not sure how much charcoal I used. I filled the bottom ring. And, I haven't had a chance to see how much charcoal I have left.

For all who provided feedback on the minion method, I tried it. I didn't think I noticed any odor or taste coming from the charcoal. But, I'm not 100% sure. I know that it wasn't to the degree of being offensive because I would have noticed that. What I'm not sure about is whether it was hidden by the smoke wood. I'll have to try it a few times with and without using the minion method. My first impression is that the minion method will work for me.