Switching from a UDS - Question about capacity


 
D

Doug Atkins

New member
Hello,

I've cooked on a UDS I built for about 3 years and now I'm ready to "upgrade" to a WSM. I know this topic has been covered many times, and I've read the post, but am looking for confirmation.

I cook mainly for a family of 4, but ocasionally cook for more when family comes over. I'm not worried about capacity for brisket or pork butts on the 18.5, but I am concerned about ribs. I like to use the 2-2-1 method wrapping in foil and I don't think that would work if they are "rolled". Can I reasonably fit 6 racks of ribs in the 18.5 using rib racks (3 on top, 3 on bottom)?

Thanks for any input.
 
Doug, make three stacks of 2 ribs each and just use the top grate, about every 30-45 mins move the top rib to the bottom of the stack just keep doing that till ready to come off. Also u can buy another top grate and flip it upside down on top of the top grate this way u can lay 3 ribs on each grate.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe:
Doug, make three stacks of 2 ribs each and just use the top grate, about every 30-45 mins move the top rib to the bottom of the stack just keep doing that till ready to come off. Also u can buy another top grate and flip it upside down on top of the top grate this way u can lay 3 ribs on each grate. </div></BLOCKQUOTE>

Doesn't opening the cooker every 30-45 mintues really add to your cooking time? I like to keep the lid down (closed) as much as possible during my cooks.

Can you fit 3 racks on each shelf if you're using Weber rib racks? Does anyone have pictures?

Thanks.
 
Doug, if i were to do it all over again, i'd get the 22" WSM... the 18" is just a hair too small for spares or longer BBs.
 
I have had a 18WSM for several years and will be getting a 22WSM soon (once we move into our new house and I have a bigger patio!
icon_smile.gif
). The reason I am getting a 22WSM in addition to my 18WSM is that if you like to do a lot of ribs and packer briskets, then the 22WSM is a no brainer. I like the lay my ribs flat and the 18 is just too small of a diameter for that. Also, it can be a PITA to to get packers to fit on the 18. Can you buy smaller packers or make it work?....yes you can, but it becomes a chore and I find myself not doing as much because I don't enjoy the ease of it as much.

If you decide to get a 18WSM, then get some rib racks and you should be able to get 4 racks of ribs on the top rack pretty easily. The one thing I caution if you use the bottom rack, then you want to make sure your ribs, brisket, etc. stays within the water pan coverage and you don't have any meat extending beyond the water pan. The heat and smoke is hotter coming up around that water pan and the meat in that "outer ring" will cook much faster and be overdone. The top grate is not as bad since it is so much higher than the water pan.

Good luck,
Kg
 
You must log in or register to reply here.

 

Back
Top