Tempature control 18 vs 22


 
Jeff Padell

Jeff Padell

TVWBB Pro
I was looking at the 18 and the 22 side x side at the BBQ Barn in Arlington MA and talking to the salesman. He made the comment that temp control, keeping the temp down to between 200 and 220 was very hard on the 18 but easier on the 22.

I am planning to do a lot of, or at least some of, my smoking at between 200 and 220, a friend at Commonwealth BBQ in Wrentham recommends that range for his butt, packers, ribs, chicken and belly's.

What can you guys tell me about your experiences with keeping the temp that low? As I haven't taken the plunge yet I am trying to get all the info I can.
 
I don't have an 18" but can't see how the statement can be valid. I mean you close vents until you get where you wanna be and the thing just locks in. My 22" is VERY easy to control and can't imagine the 18" would be any different.
 
Maybe the saleman is trying to push the more expensive model?
I have both and the only real consideration is the size. The 18 is easier to handle when moving etc and is more fuel efficient if you're cooking small quantities. On the other hand, the 22" will fit packer briskets with ease, full slabs of ribs, bigger turkeys, etc. I've had 8 butts on my 22" at one time if you need to feed 100 people ;)
 
I think he was trying to sell the green egg, or at least the larger model.

I am still leaning towards the 18 as we are not feeding many, only 4 normally.
 
Jeff Padell said:
I think he was trying to sell the green egg, or at least the larger model.

I am still leaning towards the 18 as we are not feeding many, only 4 normally.
Click to expand...

4 normally will grow to many more when they start talking. LOL Pretty soon the whole family reunion will be catered by you.
 
I think the 18 would be a good one to start out on. Although I like the massize size of the 22, it looks cool :wsm:

I need to go back to the BBQ Barn to look at them side by side again. My concern with the 22 is the amount of charcoal it might use. but I supposed I could get a 18 inch ring for it as well.

The wife said I cannot add anything to the BBQ area unless I get rid of something so the Brinkman smoker is going.
 
I have no problems keeping my 18 within that temp zone.
Coming from a modified ECB myself, the difference is like adding an outboard to a rowboat. ;)
 
If you have ANY doubts, go with the 22". It's only $100 dollars more, and the tales of it using semi loads of charcoal are greatly exaggerated.
You don't have to fill the charcoal ring full, plus you can shut down the vents and will have coals left. Just be aware they can and do absorb moisture, so a cheap plastic tub to put the used charcoal in AFTER it's cool is a good investment.
Just another thot, have you considered building yourself a mini to start with? If you're only feeding 4 people, that will do the job.
Regardless of which you choose, you won't be disappointed with a WSM
 
I have a Smokey Joe Silver and had gone to Walmart this morning but they didn't have any IMUSA pots, called Target and they are supposed to get them in a couple weeks or so,

so yes I have been thinking of building one.
 
My 18 is easy enough to control, especially with the water pan for keeping lower temps. There are expansion stacks you can get for the 18 if you need to expand... but follow your heart/stomach...
 
My ego says 22, but my heart and my stomach say 18, especially looking at the meat comparison showing you can do 6 beer can chickens, we have a hard time finishing one in a meal!
 
Jeff the main advantage to the 22 is capacity and the ability to lay out full racks of ribs and cook large briskets without stuffing them between the grate handles.
I don't mind coiling my ribs or cutting them into half racks as I serve them in smaller portions anyhow. I will buy up to a 14 lb brisket and cook it on the 18 with very little fuss otherwise chicken, butts whatever cooks more efficiently in the 18.
 
Gary
That sounds right up my alley, when I do ribs, usually precooked on my Silver B I always cut them in half and then cut between the ribs so they cook faster so my family is used to that. I am going to try some real ribs, but will still do them in halves but won't cut between them until I am ready to serve them.
 
Jeff I have the 18.5, If cooking for your family of 4 I would think it would be the perfect size, It's easy to transport, I've cooked for at least a dozen people and still have not used the second grate. Good luck on your choice!
 
I have decided on the 18.5. Now I just have to save up for it. My wife's 60th birthday is the 15th and I have already found out that she DOESN'T want a WSM :wsm:

Personally I cannot understand that. She wants two rocking chairs from Cracker Barrel (same price as the WSM 18). But maybe what goes around... My 60th is the 23rd of July and I think it only fair that we spend the same amount of money on each other.
 
Jeff, "What's good for the Goose!!!" You will enjoy the WSM. Keep an eye on CL. As long as they are in good shape they really don't wear out no matter how much you cook on them. If you are buying new, get the Brinkman Charcoal pan to replace the water pan, much easier to work with if you use water.
Regards
 
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