Mike in Roseville
TVWBB Fan
I have had every size over the years and they all have their place. I currently have a 22WSM at home and an 18WSM up at the cabin. My dad and brother both have 18WSMs. They are great cookers!
New to the WSM family and smoking. Hoping to be getting a 18.5" WSM in the near future. But, was curious, if you can do 3 BBR on the top rack, could you do 3 BBR on the bottom rack? Or atleast 2 for a total of 5-6. Very excited to get my WSM and start smoking!!I do three slabs of baby back ribs flat in the 18.5" WSM, just trim off the scrawny end bone.
https://www.virtualweberbullet.com/basic-baby-back-ribs/
Have any pics or tips on doing 7-8 racks of ribs on the 18.5"? Thanks!!I know this was resolved but I also agree the 18.5” is perfect. Literally the only thing you can’t do easily is lay ribs flat without trimming but that doesn’t bother me. I’m amazed at how often people tout the 22” given how many times I’m also reading about ppl admitting the 22” is too big and heavy to move all the time.
All that aside I can do probably 7-8 racks of ribs on an 18.5” which is insanity for me. I guess some of you might cook for 50 but I don’t like people enough to deal with that
Silly question, but I assume the water pan is in there which concentrates the heat around the perimeter. So how do you prevent the meat at the circumference from getting overcooked?I do three slabs of baby back ribs flat in the 18.5" WSM, just trim off the scrawny end bone.
https://www.virtualweberbullet.com/basic-baby-back-ribs/
Yes, water pan is in there. The problem you’re suggesting is indeed a problem on the bottom grate, you need to keep meat on the bottom grate within the perimeter of the pan. The effect is not so much on the top grate.Silly question, but I assume the water pan is in there which concentrates the heat around the perimeter. So how do you prevent the meat at the circumference from getting overcooked?
I definitely don't have pics but I know if you use the rib ring as Chris posted that'll get you up to 6 on the top rack alone which then gives space for 2-3 on the lower rack depending how you set it up. If you use the "crappy" $16 weber rib rack, as I use, you can do 4 racks up top (3 uncut 1 cut in half). I'm actually ordering a 2nd soon to try and see if i can get the stability to get a true 5 racks up top. That's still more than i'd even cook but if it fits then it fits.Have any pics or tips on doing 7-8 racks of ribs on the 18.5"? Thanks!!