Going where many have gone before...still undecided!


 
J

Jim Kennedy

TVWBB Member
I've decided to graduate to a WSM finally, and semi-retire my kettle from the smoke business. It's done great, especially since I started using 2 bricks a my wood/charcoal barrier. I was blown away at how much more consistent I could keep the temps after doing that.

My dilemma is no different than 1000's before me, should I just go for the 22 or is the 18 the better choice? Like many, it's primary purpose will be for the family, no or very few big smokes right now. The 22 seems to have some benefits, including scalability obviously, but a few new features the 18 didn't get, and I like the larger door.

Is the 22 really just too inefficient to use for really small smokes, like 3-4 racks of ribs, or a single chicken etc.?

In reality, I'd still use my kettle for smaller, quicker cooking things, but I hate to get the 22 if I'll find myself not using it as much because it's just too big. A friend has the 18, same size family, and he said he can't imagine trying to use the 22.

My gut and ego wants the big one and price really isn't a big deal. There's about a $70 difference on Amazon right now, $275 vs $342.

I ought to ask this somewhere else, but as an aside, has anyone used the brick method to shore up wood/coals in a WSM? I'm wondering if that would help keep a smaller fire more efficient and stable for smaller cooks?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">My gut and ego wants the big one and price really isn't a big deal. </div></BLOCKQUOTE>


'nuff said, get the big'un. Don't set yourself up for buyer's regret.
 
Go for the 22.5. I've had mine for several months now and so glad I did. It's definitely a beast but there most likely be a time when you'll need the extra space.
 
I think its a matter of how many people you will typically be feeding. I have an 18 but its just me and my wife in the house and she's not as much of a meat eater as I am. I have yet to cook for a group of people too big for my 18 but thats just me. Your experience may be different. Either way, you will be happy with your WSM. The more you use it, the more fun it gets.
 
Thanks for the feedback so far.

One question I'm confused about. The Weber website says the height in the specs is with the lid open. That sounds like the overall height, surely the 22 can't be 5-6' tall overall?
 
For me, price and weight were factors. If my shoulders were in better shape I would have gotten the 22. Go with your gut and you'll never look back.
 
Against my better judgement, I just ordered the 22.
icon_biggrin.gif


Should be here in time to get it together and let it pre burn-in overnight Friday.

I know I'll get it an laugh at how big the sucker is and know it's more than I need, then start making more trips to the meat market to make myself feel batter.
icon_smile.gif
 
I was in the same dilemma. However, in the American spirit...bigger has got to be better! I have mine assembled but yet to have even put charcoal in it!

My Mom and I are the only ones who eat meat so this size is really overkill. But thinking into the future, I have always wanted to join groups that help the community. I had to photograph a family that had just recently lost their jobs and were living in a car. They had a temporary residence at a homeless coalition. I would like to join a team of volunteers and this bigger wsm would allow me to smoke enough pork buts to make enough sandwiches to feed everyone, even if it's only for one night.

Have a good one...

Spencer
 
I bought an 18.5 WSM and am having great fun with it but sometimes think I should have gone with a 22.5 instead. If you need to cook large quantities of food then you probably already bought a 22.5, so you're probably like the rest of us cooking relatively small quantities most of the time.

IMO it all comes down to ribs... if you're comfortable smoking ribs on a kettle (with firebricks or whatever) then an 18.5 is probably fine for butts, briskets, chickens etc, but if you want to mass-produce ribs and want the easier temp control of the WSM then you probably need a 22.5 WSM just to fit the **** ribs.

EDIT - hey, the site censors "****"
icon_wink.gif
 
Well believe it or not, I just canceled the 22 and bought an 18.

For what I've done on a kettle so far, the 18 is more than enough. Even it I do more, it's still enough and I couldn't come up with any reason I thought I'd need that much smoker space. If I need another grate, I can add one, and still have a little more mobile smoker. If I got to the point I really did need a bigger one, I'll get one.
icon_biggrin.gif


I have a habit of going overboard so this time I figured I'd reign myself in. I'm sure it'll be more than enough for what I need.

It'll still be here Friday, so I'll be ready for it.
 
You will be sorry and feel like less of a man with the 18...
icon_biggrin.gif


No just kiddin! They are both real good. Like you say, its all in what you need. But I find the 22 better because even if I only do a chicken I want to be able to do 8 if needed.
icon_smile.gif


Good luck with your new toy!
 
I've never regretted getting my 18. Truth be told, I actually use a converted Smokey Joe (think 14 1/2" WSM) more often, but I'm only cooking for two. And I don't need to buy charcoal by the pallet.
icon_biggrin.gif
 
Either way you will love it, I got the 18 and wish I had the 22, easier to fit ribs. You can always put a smaller ring in the 22 when doing smaller cooks. Look at the bright side, now you can look forward to eventually having 2 smokers.
 
It's all those reasons that made be order the 22 first. But honestly, If I can do 3 racks on a 22 OTG, not easy, but I can, I think an 18 will be plenty. One of the most compelling things that made be cancel and switch is the fact that the 22 has to take more heat because of the size. It's way I stopped looking at reverse flow offsets. It was a great idea until I looked at my actual usage now. The 18 still gives me a lot more and enough if I do need more. If I need to do multiple meats and in larger quantity, I need a bigger smoker anyway.
icon_biggrin.gif


The other reason I ordered the 22 first was some of the minor differences like the much larger door etc.

The 18 is out for delivery so I'm looking forward to getting it together and burning off the crud so I can heat some meat this weekend.
icon_wink.gif
 
Y'all are gonna laugh. I wish I would have left the order alone. LOL The 18 will probably be fine, it's got a lot of room, but when I pulled everything out, especially the grates, I wish I would have just left well enough alone.

That said, it was together in about 10 minutes and is about to start hour 5 of the burn in/off. I let it get up to about 400 degrees (I was surprised how easy it was) and brought it back to about 250-270 (probe on both grates, runs a constant 15-18 degrees hotter on the lower, with a dry pan) and now am letting it run with water in the pan for the rest of the night.

Just from what I've seen so far, with all 3 vents cracked, it ought to go until morning easily. The Mavrick will let me sleep.
icon_wink.gif


Once it's done, I have a brisket rubbed and resting. It's big brisket, not heavy, but big so it'll be a test because it may be a challenge to fit. The meat market I go to primarily gets heavy beef so 16-20 lb is the norm. He found this 12 pounder for me but he said most of what he got this week is big in size. May be all the beef going to the packers early with this drought we have going on in Texas. Only upside is plenty of beef right now.

BTW, the Weber thermo is what I expected, although I hoped it was better than most analog thermos. It's not real accurate and is inconsistent in reaction but it's a gauge to use.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Kennedy:
Y'all are gonna laugh. I wish I would have left the order alone. </div></BLOCKQUOTE>Not at all. It's a tough decision. And hard to really know until you see what you can do with it. If push comes to shove, I would look for someone to trade with that bought a 22 and finds it too big. I'll be a little surprised if you find the 18 too small, but I may be underestimating the quantity of meat you want to smoke.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">That said, it was together in about 10 minutes and is about to start hour 5 of the burn in/off. ... and now am letting it run with water in the pan for the rest of the night.

Just from what I've seen so far, with all 3 vents cracked, it ought to go until morning easily. The Mavrick will let me sleep.
icon_wink.gif


Once it's done, I have a brisket rubbed and resting. ... </div></BLOCKQUOTE> No meat on the maiden voyage? I had pork, chicken and sausage in my first smoke.

Of all you plan to do is the brisket, why not cut it in half and put each piece on its own shelf? The upper rack is probably going to be hotter so put the thick piece on top. I also suggest filling in the extra space around them with a couple raw Italian or Polish sausage or maybe some brats. Just be ready to get them off after about an hour or so.
 
The maiden voyage was just to burn off manufacturing residue, dust ect. and get some smoke in it. It helped me get a little idea of how to handle temp control too.

I'm surprised, I only put about 4-5 lb's of charcoal in last night with about 20 lit and a few pieces of bottom barrel wood (to get rid of). Like I said, I let it run up to over 400 degrees then managed it down and left it all night. It held 250-ish for at least 6 hours then I went to sleep. Woke up about 4 and it was still close to 225. 12 hours later, without ever touching the coals, it was still holding 145.

Was able to lift the CC grate out with the few host coals left so I could clean it up a little and get it ready for today. Set the grate with the 10-12 coals, about half were still hot, then filled around them with Stubbs and some chunks of hickory and mesquite on top. I was worried it wouldn't catch evenly so I hit a few spots with a propane torch and before I knew it, I was worried it would get too hot. Shut the vents and brought it from over 300 down to about 250 then got the brisket on. I've tweaked it managing from a low of about 215 back to the 230-240 range with beautiful whispy blue smoke.

I think it's easier to adjust the temp with this than it is an oven.
icon_biggrin.gif
Finally have it settled in the 235-240 range as the first 2 hours come to an end.

I'm thinking I'll be able to finish the brisket, get the point cut off and finish it off with another 2-3 hours and may not have to add anything. We'll see, it's also my first time using Stubbs. I've got maybe 6-7 lb's in there now.

I managed to get the brisket on the top grate with a little manipulation so the 18 is big enough, but I still regret not leaving the order for the 22. It'll be fine though, the 18 is a handful enough to move around.

/rambling off.
icon_biggrin.gif
 
You must log in or register to reply here.

 

Back
Top