Going from the 18.5" to the BIG WSM.


 
D

Dave Russell

TVWBB Honor Circle
Been cooking with a mostly-full 18.5" for over three years now, but going to the big 22.5" has CHANGED how I cook, at least for most cooks.

Take yesterday, for instance. I smoked a couple 8 lb. pork butts to near perfection in only 9.25 hours. I'll go into that a little later, but is anyone else doing things a lot differently with the big cooker? I like it. I like it a lot.
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Dave, i went from the 18 to the 22 about a year or so ago... and it did take some adjustment.
What i did carry over was: using the 18" charcoal chamber during some shorter cooks and using the 22" chamber for long drawn-out cooks.
I think it took me about 4 or 5 cooks to figure out the adjustments, i.e. amount of charcoal, vent settings, dome temps...
The best part using the 22" is: long racks of ribs (both spares and BBs) FIT!
 
Dave,

I added the big 'un to my arsenal a couple months back, and I can't say I'm doing anything different, really. Holds more meat and takes more coal. I loved being able to do 8 full racks of BB's for Mother's Day, all on the top rack with the help of a Traeger rib rack, which I heartily recommend BTW.

I think the result I got with yesterday's turkey was better than I've had with the 18.5 on average. Not because I did anything different, but because the larger cooker keeps the turkey away from the hot spots - the outer perimeter and right under the peak of the lid. I think yesterday's bird cooked more evenly, but then I've had plenty of fabulous turkeys off the 18.5-incher too.

I bought a 25 cfm fan for my DigiQ (still use the 10 cfm for my 18.5") and I was glad I had it for today's meatloaf cook at 340 degrees. The bigger fan brings the big cooker up to temp much faster and holds high temps effortlessly. I was a bit worried the bigger blower might create a problem with airborne ash, but there's been no problem at all.
 
I really appreciate the comments on the 22. I have never cooked on the 18, and bought the 22 a few months back after visiting this site a few times. I know that I enjoy cooking on it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
Dave, i went from the 18 to the 22 about a year or so ago... and it did take some adjustment.
What i did carry over was: using the 18" charcoal chamber during some shorter cooks and using the 22" chamber for long drawn-out cooks.
I think it took me about 4 or 5 cooks to figure out the adjustments, i.e. amount of charcoal, vent settings, dome temps...
The best part using the 22" is: long racks of ribs (both spares and BBs) FIT! </div></BLOCKQUOTE>

Jim, thankfully my buddy threw in a smaller ring as well and I've used it for a wing cook already.

I hear ya on the long racks of ribs. I smoke half slabs on the 18.5", and that works fine, but it's nice to be able to do a simple drape test.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
Dave, i went from the 18 to the 22 about a year or so ago... and it did take some adjustment.
What i did carry over was: using the 18" charcoal chamber during some shorter cooks and using the 22" chamber for long drawn-out cooks.
I think it took me about 4 or 5 cooks to figure out the adjustments, i.e. amount of charcoal, vent settings, dome temps...
The best part using the 22" is: long racks of ribs (both spares and BBs) FIT! </div></BLOCKQUOTE>

The big WSM really shines on hotter or longer cooks with big loads. More coals = more heat. And the larger diameter gives you a little better surface-area-to-volume ratio, which helps with efficiency.

Another thing I like about the 22.5 is that they added some more clearance between the coal grate and the water pan. A couple times with the 18.5 with a full load of coals and a few chunks of smoke wood the water pan's right down on top of the fire.

Hmmm...so you use the 18.5" charcoal ring in the 22.5? I never thought of that, but it's a really good idea. I'm going to try it for my next shorter/cooler cook. I bet it'll work great; should keep the smaller fire well-focused by keeping the coals closer together.

Yet another visit to this board where I've come away with a great idea. Thanks for all the expertise you guys share.

Dave
 
Dave, you cite some big reasons for the big WSM. Bottom line for me is that not only does the added volume allow more cooking space, but I can get much better control of temps/times, whether using water or a 16" clay pot base in the pan. As I earlier posted though, I've been cooking on an mostly full 18.5" wsm for a few years now, so maybe I can appreciate the added volume more than most.

As for how it's changed how I cook, I'm speaking of versatility in how I cook, more than anything, like more room for foiling or pans. And I hear ya on the turkey cooking regarding space. Come Thanksgiving it'll be nice to be able to butterfly one with room to spare.
 
I've had an 18 1/2" WSM for over a year, a couple of months ago I got a 22 1/2". I got the bigger model for the additional room.

Bob
 
I never owned an 18.5 either, went straight to the 22.5, I always figured it's best to have a little space I don't need or use than to find I don't have enough. I made a smaller basket for my charcoal ring and had some people ask me why would I need that but have found it to be just what the doctor ordered for my smaller cooks.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">atinum, Rotisserie, Smokenator, Hover grill
(2) WSM 18.5's with Mods., Stoker, Maveri </div></BLOCKQUOTE>

That picture you gave is worth a thousand words. I feel that i am closer and closer to decision to buy a WSM or try to do some modifications to my 22.5 Weber Kettle by buying or making smokenator so I can have lower temperatures and do some BBQ-ing.
 
@Gary S:
Nice charcoal basket. I use an 18 1/2" WSM charcoal ring in my 22 1/2", it seems to help with fuel consumption.

@Nanuq:
When I indirect cook in my kettle, I divide off the charcoal section with a couple of fire bricks, it works well.
 
The smokenator is great but in my opinion it was the stepping stone to my first WSM. I cooked some great food with it but I don't use it now that I have my smokey mountain.
 
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