Moving up to 22.5 WSM


 
C

ChristopherCG

TVWBB Fan
I decided to upgrade my WSM to the larger model. I've been using the 18.5 inch one for the last 2 years with pretty good success. I just wanted more capacity and the ability to cook a brisket without having to shoe-horn it into the smaller one. Anyhow, my questions is what differences should I be aware of (beyond the size!)? Does it cook as consistently as the 18.5? Is the lid temp any more or less accurate? I've read a few threads and it sounds like the 22.5 guzzles charcoal but exactly how bad? Any useful tips would be appreciated.

Thanks!
 
After using both, "guzzles" charcoal would be an overstatement but it does use more in different situations. It will use more charcoal just because of the size difference. Cooking similar amounts of meat results in a small difference but since you can cook more meat at one time, when you cook larger amounts of meat here will more of an increase in charcoal usage. Also, in the winter, wind affects the 22 more than the 18. Just my personal experiences.

So are you adding the 22 or replacing the 18? I'm getting an 18 soon to add to the 22.
 
Interesting. I figured there would have to be some compensation for the larger vessel. I just don't want it to be excessive since most of the time I'm only cooking for less than 10 people.

A buddy of mine is going to take my old 18.5 off my hands. I thought about keeping both but it would really be overkill. I just don't have time to cook as often as I'd like.
 
I'm getting an 18 for a few reasons: 1)comps since the one I borrow is not always available and 2)smaller family soon and 3)winter cooks. Winter winds seem to have the most effect on charcoal usage (besides cooking 16lbs of butt versus 80lbs).
 
Sounds like you'll have a 18.5 AND 22.5. Nothing like having serious space. As for the "guzzles" thing, I don't have anything to go off of as I've only had a 22.5, but the Guru has cut down consumption generally.
 
I had a 18 for 3 or so year before the 22.5. I am pleased with the the increase in size. As everyone else stated, it does use more fuel, but it does not seem to be a huge difference. I only wish I kept my 18 as well. It was more portable, and I would take it with me places.
 
Chris,
I cooked on an 18.5 for 5 years then added a 22.5. I am away from home alot, so I don't cook very often, but when I am home,I fire whichever one up suits the occasion.

I cook normally aspirated, with a dry pan in each. I can almost completely ignore the 18 and it -almost- never, ever gets away from me. She just purrs along. The biggun is slightly more difficult to keep steady. I am my own worst enemy there, I make a vent correction, don't wait long enough for that to take effect, then adjust some more and overshoot my mark.

I contribute that mostly to my gut instincts are honed to a smaller cooker with less meat on it. It responds faster to your adjustments, sorta like steering a bass boat around as apposed to a barge.

Charcoal usage ain't that bad. If you got all scientific and compared it to lbs of charcoal burn to meat cooked, I bet it would be real clost to the same.

Dennis
 
I don't own a 22 but my best advice is never get rid of a smoker. Tuck it in the corner of your garage for smaller smokes or break them both out for block parties etc. I'm thinking of getting a 22 to add to my 18. I've gotten rid of two other smokers and regretted it numerous times.
 
I thought about keeping both but I just didn't think it was necessary. If one day I feel like I need to scale down, I'll re-invest in the 18.5.

I promised my old one to a friend who already came and took it off my hands so there's no going back now.

Well, the 22" is all put together and ready to go. It is a big boy, no doubt. I'm doing baby backs and a bunch of boneless beef short ribs tomorrow.

I'm having trouble finding a 19" clay saucer (Home Depot only had a 16"). So I guess I'll have to use water tomorrow. Haven't used water in over a year. Hope it all goes well.
 
Ah! The maiden voyage!
Maybe I should get an 18.5 WSM just for that "New Smoker Smell".
wsmsmile8gm.gif


Have fun Chris

-mike
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm having trouble finding a 19" clay saucer (Home Depot only had a 16"). So I guess I'll have to use water tomorrow. Haven't used water in over a year. Hope it all goes well. </div></BLOCKQUOTE>

Just double foil the pan with HD foil.
 
Where can I get a 19" clay saucer online? I've been searching Google for an hour. I can use water for tomorrow. Will be a 5 hour cook or less. I may try sand if I can't find a saucer for the longer cooks.
 
Chris,
I don't know about sizes and availability...keep in mind a pizza stone of the right size would also work.

Dennis
 
Well, my maiden voyage on the big boy was partially successful. I had no trouble getting things going and maintained 225-240 pretty easily. I found it did use a bit more charcoal but not much. I wound up using water to help keep the temp even which worked out ok.

The food was a different story. I did pork loin back ribs (previously frozen) from Stew Leonards. Prairie Fresh was the brand. They looked nice in the cryovac. Anyway, they seemed done around the 4 hour mark which is about right. They were smallish, less than 2 lbs per slab. They were practically bending in half when I lifted them off the grill and a toothpick slid in nice and easy. But they were not fall off the bone tender. They had good moisture and bark but they were a tad chewy. I blame it on sub-par meat.

My beef short ribs however were spectacular. What a nice surprise. I cooked these right along side the ribs on the top grate (had plenty of room on the big fella). Right around the 4.5 hour mark my thermapen went in smoothly so I took them off.

Wow, were they good. I sliced then chopped like burnt ends. Terrific bark and great flavor. Mixed in a little bbq sauce and they were just delicious. I will be adding these to my repertoire. A poor man's brisket perhaps. Very tasty with almost no effort.

So overall, I was happy with the 22" experience. I checked the chamber when I was through and I had the usual 1/4 chimney left over. I noticed a bit more drift in the temps but they were easy to correct. I think once I get a clay saucer in there I will be better off.
 
I started w/ the 18" several years ago and when the 22" became available added that as well. I kept the 18" though for those times when I want the capacity but also because it's more portable. On more than 1 camping/fishing trip I've loaded the 18" and a 22" kettle in the truck and smoked up some great food right in the campground.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Mills:
I started w/ the 18" several years ago and when the 22" became available added that as well. I kept the 18" though for those times when I want the capacity but also because it's more portable. On more than 1 camping/fishing trip I've loaded the 18" and a 22" kettle in the truck and smoked up some great food right in the campground. </div></BLOCKQUOTE>

Yeah, I was feeling altruistic so I donated my 18" to a friend. Down the road, maybe when Weber has an updated 18" model I'll add on.
 
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