OK guys, I need your help. I have seen many posts on the forum as to whether I should buy the 18.5" or the 22.5" WSM. I don't have that problem, I already know I am going to buy the 22" in the near future. My question is, if you were going to get a second WSM, would it be the 18.5 or the 14.5? I was leaning towards the 14.5" for the times when I want to cook for just one or two people. Just thinking it would be better for small cooks and of course it is cheaper to buy. So if you have a 22.5" already, which one would be your next size and why? Thanks for all the advice.
New Which Size WSM Should I Get
- Thread starter JP Fields
- Start date
Chad Bman
TVWBB All-Star
I started with the 22"
Then built a mini-wsm as it looked like a cool project and the 14" wasn't available
Then I scored an 18" at an estate sale
The 18 probably sees most of the work load. The space of the 22 is great when you need/want it. I just fired it up this weekend as I had a bunch of guys over. But, I started that PSB cook on the mini-wsm for 4 hours before I needed to fire up the big boy.
I use all 3 and each has their place on my patio. Now's that for a non-answer??? lol
Then built a mini-wsm as it looked like a cool project and the 14" wasn't available
Then I scored an 18" at an estate sale
The 18 probably sees most of the work load. The space of the 22 is great when you need/want it. I just fired it up this weekend as I had a bunch of guys over. But, I started that PSB cook on the mini-wsm for 4 hours before I needed to fire up the big boy.
I use all 3 and each has their place on my patio. Now's that for a non-answer??? lol
Dwain Pannell
TVWBB Hall of Fame
I have a 22.5" WSM as a permanent fixture on the deck as a matched set to my 22" Kettle. I picked up a 14.5" WSM for the RV along with an 18" Jumbo Joe.
I have often used the 14.5" for smaller cooks on the deck. It cooks a lot of food for such a small package. I've cooked a pork butt, chicken, small turkey, turkey breast, fatties, two racks of ribs, etc. I've even used a cast iron Dutch Oven on it.
If I need more room I go to the 22.5".
I have often used the 14.5" for smaller cooks on the deck. It cooks a lot of food for such a small package. I've cooked a pork butt, chicken, small turkey, turkey breast, fatties, two racks of ribs, etc. I've even used a cast iron Dutch Oven on it.
If I need more room I go to the 22.5".
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If, as you said, you're going to get a 22.5" WSM, and you're trying to decide between the 18.5 & 14.5 then to me it's pretty easy. For you there's no need to get the 18.5 - the 22.5 covers all it can do and then some. The 14.5 should cover the gaps for small cooks, is $100 cheaper than the 18.5 and will use less charcoal.
The way I see it, if you have the 14.5 & 22.5, you cover both ends and in-between (the 18.5). Only possible drawback of that combination is using the 22.5 for a couple full racks of babybacks, and you didn't want to trim them to fit the little guy. Then you'd use more charcoal than an 18.5, which could do that cook equally well. But if you have only the 14.5 & 18.5, you miss out on the potential extra capacity of the 22.5 when you need it.
The way I see it, if you have the 14.5 & 22.5, you cover both ends and in-between (the 18.5). Only possible drawback of that combination is using the 22.5 for a couple full racks of babybacks, and you didn't want to trim them to fit the little guy. Then you'd use more charcoal than an 18.5, which could do that cook equally well. But if you have only the 14.5 & 18.5, you miss out on the potential extra capacity of the 22.5 when you need it.
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Dave Russell
TVWBB Honor Circle
No need to trim ribs down for the 18 or 14. Just roll and skewer or smoke half slabs in rib rack(s). You're gonna cut them up anyway, and by the way, they tend to cook more evenly than left full length on the 22. I don't fire up my 22 unless I'm smoking more than three slabs. Of course, how do ribs come from SAMs, RD, or Costco? 3 slabs in a cryovac. The 18 is perfect. St. Louie's on the top rack. Rib tips on the bottom.
Say I want to smoke a cryovac 2 pack of butts from SAMs. Don't think I'd want to try to squeeze them on a 14, but I use a lot of charcoal on the 22. My 18 is just right for that cook, and I've had it full of (4) butts, water in the pan, and didn't have to refuel. I can't say that about my big 22 unless using Wicked Good.
And don't forget that most anything that fits on the 14 will fit on a Weber kettle....which, by the way, is the superior chicken cooker.
..But that's just my .02 cents, and I've never had a 14. I guess you could buy a 14 new and find an 18 on CL since Weber's been selling em for over thirty years. ;-)
Jeff Padell
TVWBB Pro
I have the 22, also built a mini, but when the 14 came out I bought that (well the wife did for Christmas) it is my go to cooker for feeding up to 5 people. Granted if you can eat a rack of ribs at a single sitting then you will only feed 3 people, but I can do 4 racks of ribs on the 14 using the Brinkman rib rack 2 cut in half on the top rack and two cut in half on the bottom rack then you can scatter 8 sausages around the racks, that is ALOT of food
GO WITH THE 14.5
GO WITH THE 14.5
Guys, thanks for all the advice. I have decided I am going to get the 14.5" WSM along with the 22.5". I will be picking my 22" up tomorrow and then ordering the 14" at the same time. Can't wait to start smoking. I went out and bought 240# of Kingsford since it was on sale yesterday. So all I need now is the smoker and some meat. I won't be able to cook tomorrow, I have to work, but something may be on the WSM Monday.
Robert McGee
TVWBB Gold Member
JP;
That sounds like an excellent decision. I routinely do two Boston Butts (8.0 lbs. each) on my Mini or my 14.5. No problem AT ALL. Further, I have done eight half racks of ribs on the small smokers. That's a lot of meat and they are smoked perfectly.
Before I started cutting my rib racks in half, I would have the ends of a full rack of ribs overdone. My wife complained, etc. (and she ONLY complains with cause). Since I started cutting my rib racks in half on the 18.5, the 14.5 and the Mini I have had nothing but evenly cooked ribs. They are showcase level and I appreciate the quality of the product. I really don't understand those that are hesitant to cut the racks in half. The product just simply comes out better for me.
As a matter of fact, Harry Soo uses rib racks in his competition wins, too. I'm sure no Harry Soo but I do try to emulate him, just a bit
...
Keep on smokin',
Dale53
That sounds like an excellent decision. I routinely do two Boston Butts (8.0 lbs. each) on my Mini or my 14.5. No problem AT ALL. Further, I have done eight half racks of ribs on the small smokers. That's a lot of meat and they are smoked perfectly.
Before I started cutting my rib racks in half, I would have the ends of a full rack of ribs overdone. My wife complained, etc. (and she ONLY complains with cause). Since I started cutting my rib racks in half on the 18.5, the 14.5 and the Mini I have had nothing but evenly cooked ribs. They are showcase level and I appreciate the quality of the product. I really don't understand those that are hesitant to cut the racks in half. The product just simply comes out better for me.
As a matter of fact, Harry Soo uses rib racks in his competition wins, too. I'm sure no Harry Soo but I do try to emulate him, just a bit
...Keep on smokin',
Dale53