22.5 WSM on the way. Did I go too big?
I'm waiting for it to be delivered. I usually cook for 5-6 sometimes larger parties. I was leaning toward this one for whole packer briskets and still have room for a couple of beer can chickens. Now I'm not sure since some say its a fuel hog.
Any peeps have both your thoughts are appreciated. Cheers |
IMO, better to be moderately oversized for your everyday needs than drastically undersized for your occasional needs.
|
You can always buy the charcoal ring for the 18.5" WSM to reduce the amount of charcoal needed for shorter cooks. It's rare to hear some say "I wish I had bought a smaller pit" but you hear "I wish i had a bigger pit" all of the time.
|
Interesting idea with the smaller ring, would that also do better for low and slow cooks that don't need massive cooking times?
|
Yeah you can buy the smaller charcoal ring or just make one out of expanded metal or use fireplace bricks to make a smaller area for the charcoal. You might could have gotten by with the 18.5, but the extra size of the 22.5 is really nice. You made the right choice :grin:
|
Better to have and not need vs. need and not have!
|
I use a 14" X 6" homemade expanded ring in my 22.5" That is about the size of the 18.5" WSM ring, but it is a little taller. It is good for two things... 1) Smaller cooks where you still want to load up and ignore it until done. 2) Smaller (but more frequent) charcoal loads to keep temps lower. Since it allows you to pack tight with less charcoal, it is more efficient this way than just throwing less charcoal in the large ring.
|
I have several of both,
The 22 uses a lot more charcoal and I like the 18 inch ones because I can put several in my truck and not have to take my tonneau cover off. The middle section is about 3 inches too tall to be able to transport it without taking my tonneau cover off. Get or make a small ring like others said and you will save yourself a lot of money in charcoal. |
Nothing wrong with making a mini wsm for smaller cooks and your Big WSM for bigger cooks.
|
Had an 18" for a year and sold it to upgrade to the 22", you will appreciate it for Whole Packer Briskets (as you said) and the ability to lay out full slabs of ribs without using a rib rack.
I just ordered a Humphrey's BB Cube....so bigger is always better :thumb: |
That's Funny Right Thar I Don't care Who You Are ...... :crazy:
|
It would just be a shame to not be able to cook packer briskets because your cooker is too small. I think you made a good choice.
|
I honestly don't find them to be too bad on fuel. If you are going for a shorter (under 7hr burn) cook, a ring of fire/fuse will get you there no problem using hardly any compared to filling the thing with coals.
Whenever I show anybody how little my 22.5 uses when I set it up for cooks like this, they can't believe it. |
I constantly wish I had a 22.5" and it's only my wife and me here most of the time.
|
I also made an expanded steel ring for my 22.5" about 14 inches in diameter and use it almost every time. I feel it burns a lot better due to the extra airflow.
|
Quote:
Go big or go home! |
22 was the right choice in my opinion.
|
Just the right size my friend. I own one and think it is too small :grin:
|
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.
|
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.
|
No need to 2nd guess yourself it's already done just enjoy it
|
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!
|
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.
|
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. |
Quote:
|
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:
|
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.
|
Quote:
|
I often have to dome my briskets (I love cooking 16 pounders because the flat thickness is consistent) on my 18 but that doesn't seem to make a big difference.
That being said, charcoal is cheap and I wouldn't be complaining one bit if I had the larger one. I just decided to go with a UDS instead. |
No, good choice! That is a very efficient cooker and you will love it.
|
I bought a 22" W.S.M. a few years ago, and have zero complaints about my choice.
|
Quote:
I can say that even for 2 the 22 is the perfect size. Imagine this...you want to do steak and potatoes on the grill for 2...the 22 can not only fit everything but you can set up heat zones too. EDIT - Oops, I was thinking the OP was talking the kettle not the WSM. Anyway, I have the 22 WSM and it's good. It "can" use a lot of fuel but it's nice to be able to load it up. I'm actually planning to do a full packer, a pork shoulder and probably one other thing on mine this weekend (maybe turkey legs). |
I've been bitching about not having a 22 instead of the 18 I have because I want to be able to simply lift the top and lay down ribs or a packer w/o having to fuss w/ it.
Last week I bought another 18...so now I have 36" and plenty of room, right? :bow: (I would gladly trade the two 18s for one 22.) You made the right choice. :thumb: |
Chalk up another vote for 22! Ask how many 22 owners started out with an 18 and you will find out it's alot. You just skipped a costly step so congrats.
|
22.5 is a good call
|
You made the right choice IMO....for the extra couple of bucks it will be worth it!
|
edit, my bad I thought we were talking kettles. Yes I am wondering if I should get a 22 or 18 for a WSM also. I may start with 18 because I see 2 WSMs in my future anyway and I heard the 18 is easier to manage temp
|
"Had an 18" for a year and sold it to upgrade to the 22", you will appreciate it for Whole Packer Briskets (as you said) and the ability to lay out full slabs of ribs without using a rib rack."
Sounds like my experience to a tee. I do wish that I had kept the 18 for smaller cooks, but with six cookers, I was catching some flak about needing two WSMs from the spousal unit. The 22.5 is much more versatile, with room for multiple packers and/or racks of ribs, not to mention a half dozen chickens should the need arise. |
Love my 22" WSM
I bought my 22" WSM last Nov. and I have no regrets. It's uses a good amount of charcoal but... it's a smoker. I do have to mention that if you plan to use the minion method you might run into some trouble. For whatever reason my 22" gets too hot when I use that method. I switched to the snake method described on amazingribs.com and have had good results ever since.
|
Ok I'm sold on it, I think I'll just get an 18 wsm ring and us it for shorter cooks since I'm not handy with a torch and can make my own =).
Done and Done. Thanks all. PrOn incoming as soon as it arrives. |
Quote:
|
I was debating the same thing about a month ago. I typically only cook for two to three people, but like to have enough food for leftovers for a few days. I ended up going with the 22.5 after I saw I wouldn't be able to comfortably put a packer on the 18.5. I have yet to smoke a brisket, but have done spare ribs, chicken, and pork butts. I'm definitely glad I went with the 22.5 over the 18.5 as I have used much of the cooking space already! I'm pretty sure had I gone with the 18.5 I would have regretted it in the long run. Buy once cry once!
|
The 22.5" is perfect. Don't sweat it man. I sold my WSM early this year but just saw one on CL this week and had to pick it up. :-D
|
All times are GMT -5. The time now is 05:22 AM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.