Which size Weber to pair with Pit Barrel Cooker for optimal backyard grill&bbq station?


 
C

Chris McG

New member
I'm just getting started in some real BBQ cooking. I've settled on a Pit Barrel Cooker for my weapon of choice for dedicated smoker, thanks to ease of use and set and forget abilities coupled with tons of positive reviews.

Now I need to choose a Weber kettle to round out my options for most versatile setup. Stuck weighing the pros and cons of 22 vs 26 inch sizes. I plan to both grill and smoke with a slow n sear on the Weber. I had almost settled on the beautiful Ocean Blue Master Touch 22 inch, before I started to see people praising the 26. I originally thought that would be bigger than I need. It's just my wife and me, and of course, the occasional friends over for dinner (which may increase when I start cooking more seriously!)

Let's say the PBC part of the equation is settled, that I'll get it now or eventually to complete my setup. Which kettle would you pair it with? I probably can't afford to buy everything all at once brand new right now... so this is either a two-phase purchase plan, or one new and a hunt for a used deal on the other.

Also: if I go with the 26 inch Weber, which Slow n Sear version do you think is best bang for your buck? Original 1.0 version for $60, 2.0/deluxe for $100 with removable water pan for a little extra searing capacity, or the giant and expensive XL at $150?

I know this is a hopelessly subjective question that really depends on personal circumstances and preferences, but I'd very much like your highly opinionated and subjective insights!

What would you do with about $500 to spend right now for the whole rig? I need thermometers too!

Man, that ocean blue MT is so pretty, I think if they made the 26 in ocean blue, I'd just spring for that right now and hold off on the PBC.
 
I have cooked on my 22" kettle for a long time and it works great. direct heat, indirect and smoking all work fantastic. I think the kettle is one of the most versatile cookers out there. If I ever had to buy another kettle it would be the 26". The extra cooking space is a big advantage especially doing a two zone fire . I would go for the 26" and instead of dropping the money on a slow and sear start off buy using a couple of firebricks to bank your coals and a water pan under the meat for smoking.
 
I’ve used a 22” for most of my grilling life for several reasons,
1- it was what my dad had when they moved away (long story there).
2- all accessories are available for it.
3- it can be very economical to run.
4- I have one (well, 2, I forgot the pizzaque).
5- I have no room to store one more grill unless I shed a few others.
6- if I brought one home, I’d need the box to live in!
Now, all that said, I’m not so much a slave to color, basic black is always in style!
I do have a maroon 18” (see avatar) and maroon Genesis (recently rehabbed thanks to this forum)
A 26 would be fun but, I just don’t need the real estate for the way I cook anymore, there was a time when I could have used a Ranch kettle on a weekly basis but, those parties are in the past along with many brain cells.
The thing is, if you really, really want a 26” one you will be forever kicking yourself if you don’t get it.
Now that I have completely muddied the waters, get what will really make you happy!
 
Even though I personally own and use a 22 weber with S&S setup...the best bang if you can afford it is the 26 because of all the extra real estate you will have especially if your doing a whole brisket. It would be a great compliment with your PBC in which you can dedicate it to smoking ribs, butts and turkey/chicken. Just stay away from cooking any Seafood as the smell will taint your pit.
 
I'd lean towards a 22.5 Weber. My 22.5 is my workhorse grill. I've got nothing against a 26. I'd love to have a 26 but my 22 does everything I need it to. There's been a few times I've needed more capacity but I've gotten creative by doing things like searing on the kettle and letting things finish on my WSM.
 
CaryLee said:
Even though I personally own and use a 22 weber with S&S setup...the best bang if you can afford it is the 26 because of all the extra real estate you will have especially if your doing a whole brisket. It would be a great compliment with your PBC in which you can dedicate it to smoking ribs, butts and turkey/chicken. Just stay away from cooking any Seafood as the smell will taint your pit.
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Thanks so much for that tip about the seafood in the PBC! I probably would have blundered right into that one. You don't suggest avoiding seafood in the kettle too, do you? I'd think the big problem would be all the dripping and vaporizing that PBC is famous for, in its closed environment.
 
Well guys, thanks very much for your thoughtful feedback, which really helped me weigh out what I want most right now.

I've decided to hunt for a used Weber 22", hopefully an original premium, and hopefully in the range of $50 to $70. Because I made up my mind a couple days ago to go ahead and order the Pit Barrel Cooker brand new. In fact, it arrived today! I figured I'm really itching to get started on some bbq style smoking with the least hassle possible. Never done it before, but stoked! But it did set me back significantly enough in the finance department, that only a used Weber is really on the table for a while.

And after viewing craigslist and facebook marketplace for a few days, it looks like a 22" Weber pops up pretty frequently at a reasonable price. So I figure I'll grab a used 22 soon to test drive for a while, and if I'm pining for a bigger cooking space after a season cooking on it, I'll save some money for the big brother version, and re-sell the 22.

Plus, I already ordered a slow-n-sear 1.0 a couple weeks ago (still on backorder) because I was so sure I was going to get a kettle... so now I definitely have to!

Maverick XR-50 is also on the way for temp control. I'm really excited to dive into some serious cooking this summer!
 
Chris McG said:
Thanks so much for that tip about the seafood in the PBC! I probably would have blundered right into that one. You don't suggest avoiding seafood in the kettle too, do you? I'd think the big problem would be all the dripping and vaporizing that PBC is famous for, in its closed environment.
Click to expand...

I suggest avoid any seafood in any smoker that you intend to smoke meat. I found a used offbrand kettle for $10 (craigslist) and dedicate it for that purpose and use smoke (alder) chips to smoke since it doesn't use much fuel or cooking times. Same goes for process meats like weiners/sausages where I use my gas grill and at times use a smoker box with hickory chips.
 
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