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Go big or go home! |
22 was the right choice in my opinion.
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Just the right size my friend. I own one and think it is too small :grin:
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From the cooking you describe, it should work well. I could do a brisket and 2 BC chicks on my 18 but would have to dome the brisket slightly.
You're going to love it! |
A 22 was fine when I was just cooking standard stuff. But once I got into making bacon and pastrami (or, more accurately, let my family and friends try homemade bacon and pastrami) I found that they would ask me to smoke up meat for them in addition to my own and I quickly ran out of room.
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That's a good choice IMO for your needs. If you occasionally want a smaller cook, you could also add a mini-WSM which would be good for a couple medium/small butts or birds.
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No need to 2nd guess yourself it's already done just enjoy it
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I originally bought a 18 1/2" WSM. After using it for about a year, I found I wanted more room, so I bought the 22 1/2" model.
I also use an 18 1/2" ring in my 22 1/2" WSM. I use both of my WSMs but if I had to have just one, I'd get the 22 1/2" unit. |
Oh man, yeah, you way overdid it. You're gonna go broke runnin' that thing. Better send it my way so I can properly dispose of it for you.
Never mind the sig, I got rid of that charcoal eater long ago. Hehe, yeah, too big, that's it. :biggrin1: |
i regret that i got the smaller 18" WSM, and could have used the larger 22" one on many many many occasions.... you did good!
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I was in the same situation...bought the 22 for packers and couldn't be happier. I don't think the charcoal usage is bad at all.
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Go BIG
My favorite cook so far on my 22" wsm is 3 butts on top dripping on a big packer below. Let them run till they hit 150-155 then foil the the finish line.
Total cook is about 10-12 hours. Minion method with pecan splits every 4 hours. Lots of smokey goodness. Freeze extra meat and eat later. |
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I use a 18 ring all the time in my 22. works great for ribs, chicken, abt any short cooks. I have gotten 9-10 hours burn @ 250° w/ my 18 ring in my 22 wsm. I love my 22 more than my 18. :cool:
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I love my 22.5". I normally only use the top rack but for some larger cooks I have done 4 butts and a full brisket.
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