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nmayeux
02-15-2013, 12:00 PM
Anyone here use a 22.5 WSM with a Guru/Stoker regularly for competition? I was thinking about picking up a Backwoods Party to augment my Lang 60 for big meats during the night, but after a little thought, the WSM is 1/3rd the cost, and should work well with a draft controller. Any major reasons why this wouldn't work or be practical?

OneBallBiscuit
02-15-2013, 01:00 PM
I have the 22.5 with the PartyQ...so far, so good...

jketron
02-15-2013, 01:05 PM
I have not competed yet but I use that set up

Still Smokin
02-15-2013, 01:11 PM
I compete with a 22.5 WSM and 2 18.5 WSM's. I do not use any temp controller, WSM's hold a consistant temp. I get 10+ hours cook time and the temp seldom varies once I get it dialed in.

Temp controllers are nice and I am sure that they help get ma burn time but I just can't afford them.

DawgPhan
02-15-2013, 01:25 PM
If you want to run a 22 with a guru or a stoker you need to get the 10cfm fan. The 5 just runs all the time to keep up. If the fan runs all the time you get weird heat patterns in the WSMs and they dont cook even.

The 22 gives you a ton more space so you can cook a nice brisket or a couple of slabs of ribs without scrunching everything up.

The 22 also eats through fuel. Not nearly as miserly with the charcoal as the 18 is. I do recommend either a water heater wrap or a wind break of some kind if it is cold/windy...

DawgPhan
02-15-2013, 01:26 PM
also you are welcome to stop by kudzu Q next contest and talk webers. Terre and I both have a lot of experience with them.

wickedbbq'r
02-15-2013, 01:37 PM
I have not found a need for a temp. control device for my wsms. Very easy to dial in and let it rock. I have not found outside temp. to be an issue, it's wind. Depends on when and where you are competing, because if it's really cold with a lot of wind your going to have trouble. Sometimes a couple of walls on your canopy will do the trick. I have been looking at the Backwoods G2 Chubby just for the overnight cook. You can fit full size pans in the G2, where in the standard Party you can not.

Pigs on Fire
02-15-2013, 01:42 PM
Make sure you use the damper on the fan to squeeze it down a notch. And you can use water in the pan, despite being told not to (by at least the BBQ Guru folks). I think you will see a smoother-running fan and fire by using water.

What you don't want to do is fill that 3-gallon water pan up slap full with cold water and 1/2 chimney of coals dumped on top of a full charcoal ring of dry charcoal. You will burn through some charcoal getting that 3 gallons of water heated up.

I would add a decent amount of lit charcoal and maybe a gallon of water. Assemble the cooker and hook the fan up and let it run. When it calms down, add more water. Do this in stages. I would say when you have a smoker to temp with nearly a full pan of water, load in more charcoal and you'll be set for 6-8 hours.

Sounds like a lot of work but it's not.

And the 22" WSMs do burn some fuel, but they can cook roughly twice the meat of an 18".


With all that said....I don't mind letting it run naked. I have found that unless it is 18-25°F outside, there's not much problem with getting one to run at 250°F as long as you use water.

mobow
02-15-2013, 02:02 PM
I cook it all on a 22.5 without a guru (or similar device) works fine. Two butts and a brisket till wrapped then on with 3 racks of ribs. When big meats go into cambro put chicken on WSM. Nuff said. keith

nmayeux
02-15-2013, 02:58 PM
I have not found a need for a temp. control device for my wsms. Very easy to dial in and let it rock. I have not found outside temp. to be an issue, it's wind. Depends on when and where you are competing, because if it's really cold with a lot of wind your going to have trouble. Sometimes a couple of walls on your canopy will do the trick. I have been looking at the Backwoods G2 Chubby just for the overnight cook. You can fit full size pans in the G2, where in the standard Party you can not.I looked at the G2, but two things are making me think otherwise... 1. Price. 2. Weight

Uncle Bud just bought a G2 Party, and he says that it is all he can do to load it by himself. I like the idea of the WSM, as I can just throw it in the back of a truck or my Explorer when by myself, which is pretty often.

Jaskew82
02-15-2013, 03:43 PM
I have competed with Smo' Q using the 22.5" WSM. I also use one at home. Works well.

Cayman1
02-15-2013, 03:53 PM
We have three 22s and one 18 for comps and use Auber controllers. Set and forget. If I need to, I can load the trailer by myself. Couldn't do that if we used big heavy cookers.

nmayeux
02-15-2013, 03:59 PM
We have three 22s and one 18 for comps and use Auber controllers. Set and forget. If I need to, I can load the trailer by myself. Couldn't do that if we used big heavy cookers.Looking at your avatar, I had to laugh, as I just got back from Springfield Tuesday afternoon. If I had taken the time, I could have tried to hookup and look at your rigs!

Atlasman
02-15-2013, 03:59 PM
WSM 22.5 with a PartyQ here.


No complaints...........cooks great food. Took 6th in ribs at my first comp ever with this unit.

G$
02-15-2013, 04:31 PM
Yes, our comp set up was WSM 22s and 18 run by stokers.

fnbish
02-15-2013, 05:33 PM
I looked at the G2, but two things are making me think otherwise... 1. Price. 2. Weight

Uncle Bud just bought a G2 Party, and he says that it is all he can do to load it by himself. I like the idea of the WSM, as I can just throw it in the back of a truck or my Explorer when by myself, which is pretty often.

The weight is a lot for one person. Erin and I can get it in and out of the truck just fine, but one person is too much if you are doing it all the time. We used our WSM primarily for chicken last year, but have used it with an Ique on the big meats plenty of times before and works really well.

Smoke Me Silly who won last week cooks on 4 WSM (3 of them 22's) and they use a Stoker to run the 22's. And they also won last year at Hawgin on Lanier. I say give it a whirl.

boogiesnap
02-16-2013, 05:25 AM
yes, i compete with two 22's, and they work well. there are drawbacks however.

IMHO, if you can afford the chubby G2 i'd go that direction. your life will be alot simpler.

consider this, you WILL need to refuel if cooking overnight or all day even. i use the "hotbox" method. prevents ash kickup on the food and gives you complete access to the charcoal ring and fire. HOWEVER, lifting the large barrell and lid with 2-3 gallons in the water pan and 30 pounds of meat is a chore. prolly about as heavy as a chubby anyway.

also, it'll prolly be almost two bags of charcoal per cook. knickels and dimes in the big picture, but that gets annoying long term....A)the amount of charcoal i need to bring to a contest and cost, and B)every practice is two farkin bags. that adds up.

with all that said, they can put out as good a product as anything out there.

Cayman1
02-16-2013, 05:57 AM
Looking at your avatar, I had to laugh, as I just got back from Springfield Tuesday afternoon. If I had taken the time, I could have tried to hookup and look at your rigs!

Anytime, just let me know.

dosvans
02-16-2013, 08:13 AM
We use 3-22in & 1-18inch WSM in all our comps. I use a stoker to run all the 22s and a Guru for the 18.
I use about 2 bags of kingsford BB and 1 bag of kingsford comp per contest. With using the temp controllers, I don't need to use any water in the pans, so the charcoal doesn't burn out as quick. We cooked Young Harris this past weekend and it got down in the 20's at night, and I still had plenty of coals in the morning.

I will admit the only drawback of my setup is the amount of equipment that I have to deal with every competition. There are times that I wish I had one big smoker mounted to a trailer.

So far, my setup has worked well so I will probably stick with it for a while!

Funtimebbq
02-16-2013, 09:37 AM
One 22" and one 18" at comps for me. Use one Stoker System controller and 10 cfm fans for each. No water in either pan and only 1 1/2 bags of Kingsford blue for the total contest. I do not need to reload charcoal at any time. To add insulation during the nights, I use a Guru WSM cover on the 22".

Benny

boogiesnap
02-16-2013, 11:05 AM
One 22" and one 18" at comps for me. Use one Stoker System controller and 10 cfm fans for each. No water in either pan and only 1 1/2 bags of Kingsford blue for the total contest. I do not need to reload charcoal at any time. To add insulation during the nights, I use a Guru WSM cover on the 22".

Benny

i've been doing something very wrong then for the last 3 years. :noidea:

each 22 ring can hold nearly an entire bag, plus a bag for refuel, and a bag for the chimney. add one for just in case for a total of 5.

i have a stoker too with the 10CFM. don't use it anymore however.

Funtimebbq
02-16-2013, 11:54 AM
I use the 22 lb. bags of Kingsford if that helps.
As for charcoal starter, between both WSMs, I use maybe 30 briquets total. I let the Stoker System bring the charcoal up to temp. rather than dump a lot of hot coals in to start. The WSM cover from Guru really does keep my charcoal use down on the 22" as it insulates really well.
The 18" WSM is used only starting around 6:30 am until noon so it doesn't use much more that 1/4 of a bag.

Benny

G$
02-16-2013, 12:28 PM
boogi, fwiw you also use a lot more charcoal than me per WSM. I have not needed to refuel a stoked WSM that I can ever recall at any contest. Liek Benny, we run them dry as Stoker recommends.

boogiesnap
02-16-2013, 12:54 PM
thanks guys, i use stubbs, it's like a 15 pound bag i think, so that might explain the major discrepency in number of "bags". remove the insurance bag and itsmore like 60 pounds per contest.

i could probably go without filling the ring for the morning short cooks and conserve even more.

nonetheless, if i could do it over and afford it, i'd opt for the backwoods. 8-10 pounds of coal and 6-10 hour burns.

Uncle Buds BBQ
02-17-2013, 02:01 PM
The weight is a lot for one person. Erin and I can get it in and out of the truck just fine, but one person is too much if you are doing it all the time. We used our WSM primarily for chicken last year, but have used it with an Ique on the big meats plenty of times before and works really well.

Smoke Me Silly who won last week cooks on 4 WSM (3 of them 22's) and they use a Stoker to run the 22's. And they also won last year at Hawgin on Lanier. I say give it a whirl.

Yes, I got a hernia at Young Harris loading the G2. Then it hit me....take the grates and charcoal basket out! Yes, you will not believe me but those grates are like 100 lbs....I am going to weigh them when I get home!!! Love the G2!!!

bogyo1981
02-17-2013, 04:36 PM
We use 3 22.5 WSM at comps, 2 with the guru and 1 without. We also bring the water up to boiling on a turkey fryer befor putting it into the water pan. The cooker comes up to temp in about 20 minutes that way.

georgiasmoke
02-17-2013, 06:41 PM
i've been doing something very wrong then for the last 3 years. :noidea:

each 22 ring can hold nearly an entire bag, plus a bag for refuel, and a bag for the chimney. add one for just in case for a total of 5.

i have a stoker too with the 10CFM. don't use it anymore however.

Well since you don't use it, do you want to sell it?

esselle
02-18-2013, 06:20 AM
If it is good enough for Slap yo Daddy.......
1 18.5 for the entire cook.