I think the original post is in reference to a WSM 22 and not a kettle or a performer.
@Jeff Boudman can you confirm?
You’re correct-WSM 22
How many cooks have you done on the WSM 22? What is it you are not a fan of?
I'm curious as I've been looking at replacing my pellet with either a WSM 22 or possibly and E6. I already have a large BGE, and the limitation of it is size due to the 18 inch grate.
I think space is the main advantage for the WSM 22 over the E6 is space. How large are your "large cooks" ?
I’ve done three cooks of 3 butts.
I used my last bag of B&B Competition the first cook and thought it would run like my 18. The temperature rose much quicker than my 18 and It took several hours to get below 300’. That was my fault. I think the OEM door contributed to the high temperatures. The butts were very good and there was charcoal leftover.
My ACE didn’t have any B&B in stock so I used Blues Hog briquettes for my second cook. I replaced the OEM door with a Cajun Bandit door. The temperature went to 300’ quickly and settled in at 290’. The butts turned out very good and there was charcoal leftover.
I did my third cook Saturday and used KBB. I thought that might rise slower to a lower temperature It did but it also dropped in temperature and turned to ash before all three butts were done. I pulled the finished one and foiled the one that was close to being done and put it back on the WSM. I finished the third butt in the oven until it was ready.
I was aggravated when I started this thread. I think the 22 is well made. It definitely holds temperatures very well. I think I can make a few changes to slow the temperature rise and keep it at 275’ or less. Also, my local ACE has B&B Competition back in stock and I ordered some for pickup this week.
I’m still considering the E6 down the road.