Dilemma -- WSM or Kettle conversion?


 
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Gil Matar

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Hello there,
I have a WSM 18.5. I love it. But I need something bigger. The problem is that I don't have much space.

I'm considering a WSM 22, but am intrigued by the thought of getting a Weber Charcoal kettle (I don't have one now, and primarily grill on a Weber gas grill) and converting it using either the Smoke EZ ( http://www.smoke-ez.com/index.php/test ) or the Cajun Bandit ( http://www.shop.cajunbandit.co...uctId=1&categoryId=4 ).

So here is the question: Am I better off getting the WSM 22, or the kettle + conversion kit?

Thanks,

Gil
 
Hey Gil. I just found the smoke e-z and for the price, it seems to be pretty good. I guess the question would be, which would you use more, a WSM or a kettle? I grill more than I smoke so if it were me, I would go with the kettle and conversion. If money is not an object then I would take a good look at cajun bandit. IMO that would probably be the most "lethal" combination. Weber 22 kettle and CB conversion. Of course you can grill on the WSM as well, but I haven't tried it to give any sort of help there.
 
Thanks Shane. I think you're right, and I'm inclined to go with the combo, but I want to hear some more comments.

Then, of course, if I decide to go with the combo, I will have to decide between the Cajun and the EZ.
 
How much are they charging for a 22 WSM these days? because you can grill on it. the 22 with the conversion would take up a similar amount of space. Only thing is if you take it places (so fitting it into a car..)
 
Thank Mike, for the reply.

How can you grill on the WSM? Because if you can, that might be the best option. And can it get very hot?
 
i would choose the combo. also probably easier to transport if needed. both conversions are interesting and would probably work equally well. kettles can be had cheaply on craigs list.
 
I have it from a reputable source that the CB is better for HH, so you might want to consider that. I have no idea about the Smoke EZ, but you know what you're getting with the big WSM. However, you could always get a drum and make a UDS for cheap. Regardless, you really need to pick up a kettle off craigslist or somewhere. I've got a silver on the front porch for rainy weather or lunch time, and a gold on the back patio that I picked up off craigslist for $50. I only wish I could find a Performer to keep it company.
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I know on the 18 you used to be able to move the charcoal grate to where the lower cook grate rests. Then you can grill on the top grate. The 22 is a bit greater in that gap so your mileage may vary.
 
You can grill on the 18" too. On the 18" or 22", move the charcoal grate up to the lower grate position. Charcoal ring optional. To sear, put the charcoal ring on the lower grate and the charcoal grate on the ring and you'll have coals about 3" from the top grate.


A 22" WSM is about $400. A Cajun Bandit is $225 and a CL Gold is about $50 for a total of $275. If you sold your 18", it'd offset the cost of a 22" or CB+Gold conversion.


BTW - that Smoke EZ meat hangar is a neat one. http://www.flickr.com/photos/36362877@N07/3495601250/
 
I have a Performer and CB. I used to have a 18.5 WSM and ended up selling it when I got the Performer (clean up, start up, fire access, and height are all better for me on the Performer than on the WSM).

I found that 98% of my cooks fit easily on the Performer. The other 10 percent were big cooks and the 18.5 WSM wasn't really big enough. At the time, there was no 22.5 WSM so I got the CB. I've been very happy with it for the 5-10 times a year I use it. I use the Performer at least 3 times a week.

I feel like I'm rambling so I think I'll sum up.
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I love my performer and use it all the time. When I need the extra space, the CB works great and provides PLENTY of capacity for the few times I need it.

Since you can (if your patient) get a Performer on CL for 100 bucks and the CB for $225 more, it would be hard for me to justify the price of a 22.5 WSM for less functionality.
 
Gil,don't forget that a lot of people smoke on their kettle without the stack. I've got a Genesis that I do most of my grilling on,and an 18 WSM. But I've also got a 22" OTS that I like to do chickens and pork loins on indirect. Of course,I also use it for burgers and steaks! Just a thought.
 
Gil, most people grill several times for every time they smoke. I grill 3-4 times a week & smoke once a weekend.
In my area a weber product shows on Craig list only every few months, if money is a consideration ( it is with me) I'd get a new 22 in silver, & the CB conversion. Later I'd consider getting the cast iron grates for the grill.
 
I use a Cajun Bandit in my Competition arsenal along with 18"&22" WSM's.
Also have a conversion kit on my Performer and the prototype Mini Smokey Joe Cajun Bandit and I prefer them over the WSM's. Its just that I feel like the CB's are more versatile. I hate the fact the WSM lids fit into the center section and do not fit over the bowl like the kettles do, and if you have a rotisserie ring, it won't fit the big bullet. Yeah, yeah, the CB is painted or anodized steel and it will eventually fade or rust, but its a cooker, I use it and it works for me. I'm just glad that there are options for the kettle, my desert island cooker!
 
yeah.. you're right about that. The lid and the bowl, both 18 and 22, are made kettle bowls. So fitting the bullet or bomber "lid" on to the center section is an issue.

also, if it fit over the center section (or if the middle was beaded top and bottom), there'd be a lot of oozing goo down the outside of the WSMs.
 
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also, if it fit over the center section (or if the middle was beaded top and bottom), there'd be a lot of oozing goo down the outside of the WSMs.
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Good point and worth mentioning. I do have this with my CB. Not always, but often. It's not a huge deal but certainly worth noting and factoring into the equation.
 
Thank you for all of the comments and suggestions. I haven't made any decisions yet, but this thread has been very helpful.

BTW, I made my first meatloaf this weekend on the WSM. Smoked it with applewood. Served with sweet pototatoes, baked on the WSM with the the meatloaf. Yummy.
 
Originally posted by Justin W:
Good point and worth mentioning. I do have this with my CB. Not always, but often. It's not a huge deal but certainly worth noting and factoring into the equation.
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we tried it and it was a mess... well and there was no need to tool up for an additional part.

Bowls are formed and edges then they are send for havign holes punched either as a kettle, wsm lid or bowl...
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