The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 05-16-2018, 10:09 AM   #31
Steve S
Full Fledged Farker

 
Steve S's Avatar
 
Join Date: 07-20-16
Location: Post falls, Idaho
Default

Agreed with above comments about the WSM. If budget is a concern, you can build a UDS for less than half the cost of a large WSM. I use both, but the WSM is my go to.
__________________
2- 22 WSM's, 26" Weber Kettle, Weber Genesis natural gas, and UDS.
Steve S is offline   Reply With Quote




Old 05-16-2018, 12:29 PM   #32
ChrisBarb
is one Smokin' Farker

 
ChrisBarb's Avatar
 
Join Date: 09-08-16
Location: Melrose, MA
Default

Quote:
Originally Posted by Joshw View Post
The WSM is going to give you pretty much the same flavor as your kettle, operates pretty much the same too. Basically just more room.
////
Attached Images
File Type: jpg 36d5a7660ef78b6e0f11fcdc55622d7a.jpg (39.0 KB, 71 views)
__________________
Weber WSM 22.5, Broil King Regal S490 Pro, Weber Kettle,
ChrisBarb is offline   Reply With Quote


Old 05-16-2018, 12:54 PM   #33
TravelingJ
is one Smokin' Farker

 
Join Date: 09-07-12
Location: Independence, MO, or hotel hopping.
Name/Nickname : Justin
Default

Quote:
Originally Posted by Joshw View Post
My suggestion would be, if you have a buddy with a grill, similar to what you are looking at, tell him you will buy the meat, and beer, if you can be pitmaster for the day. Try it out, and see what you think.
I think this is the best suggestion. Give it a shot and see what you think, before you spend the money.
TravelingJ is online now   Reply With Quote


Thanks from:--->
Old 05-16-2018, 03:42 PM   #34
Whitewookie
is one Smokin' Farker
 
Whitewookie's Avatar
 
Join Date: 10-24-13
Location: Valdosta, GA
Default

Thanks for all the info guys. You bring up some great points.

For instance, I hadn’t even considered a power outage or interruption being an issue, and that’s not uncommon around here.

Also, the fairly short learning curve, since I’ve been cooking and smoking on a kettle for years now.

Something else that crossed my mind is the added expense and trouble of maintaining two different fuel types.

Looks like I’m back to a WSM... Now I gotta decide 18 or 22... Hmmmm.

VR,
Harold


Sent from my iPhone using Tapatalk Pro
__________________
Si vis pacem, para bellum.
Whitewookie is offline   Reply With Quote


Old 05-16-2018, 04:01 PM   #35
Steve S
Full Fledged Farker

 
Steve S's Avatar
 
Join Date: 07-20-16
Location: Post falls, Idaho
Default

Definitely the 22.
__________________
2- 22 WSM's, 26" Weber Kettle, Weber Genesis natural gas, and UDS.
Steve S is offline   Reply With Quote


Old 05-16-2018, 04:07 PM   #36
LloydQ
is One Chatty Farker

 
Join Date: 12-12-16
Location: Vicksburg, MS.
Default

Definitely the 22. What's $100 over a 15 year period?
LloydQ is offline   Reply With Quote


Old 05-16-2018, 04:13 PM   #37
Frank Mahovlich
Full Fledged Farker

 
Frank Mahovlich's Avatar
 
Join Date: 06-27-13
Location: Twin Cities West Metro, MN
Default

For a frame of reference, I used my WSM 22 to feed 75 people at one sitting last summer. Cooked two whole packer briskets (one on each shelf), then put them in a cooler to rest. Then cranked out 16 racks of spares (8 on each shelf using racks). By the time the spares were done (about 5 hours) the briskets had sufficiently rested and all food was served at the same time. Still kinda blows me away today I put out that much Q with only a single WSM.

Not that I feed that many very often, but it's nice to know I can if the need arises.
Frank Mahovlich is offline   Reply With Quote


Thanks from:--->
Old 05-16-2018, 06:01 PM   #38
Whitewookie
is one Smokin' Farker
 
Whitewookie's Avatar
 
Join Date: 10-24-13
Location: Valdosta, GA
Default

Quote:
Originally Posted by Frank Mahovlich View Post
For a frame of reference, I used my WSM 22 to feed 75 people at one sitting last summer. Cooked two whole packer briskets (one on each shelf), then put them in a cooler to rest. Then cranked out 16 racks of spares (8 on each shelf using racks). By the time the spares were done (about 5 hours) the briskets had sufficiently rested and all food was served at the same time. Still kinda blows me away today I put out that much Q with only a single WSM.

Not that I feed that many very often, but it's nice to know I can if the need arises.


I doubt I’ll ever approach that, but I figure the bigger top rack would be nice to avoid doubling up.

Also I reckon a couple disposable drip pans could be placed on the bottom rack to cut down on the mess for smaller cooks.

I hear the larger volume aids in temp control, etc. Any truth in that?

VR,
Harold


Sent from my iPhone using Tapatalk Pro
__________________
Si vis pacem, para bellum.
Whitewookie is offline   Reply With Quote


Thanks from:--->
Old 05-16-2018, 07:01 PM   #39
m-fine
is One Chatty Farker
 
m-fine's Avatar
 
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
Default

Definitely the 22 and not just for large volume cooks. The 18 is too small for a single large brisket and other long cuts.
__________________
[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]
m-fine is offline   Reply With Quote


Old 05-16-2018, 07:08 PM   #40
aerotech11
is one Smokin' Farker


 
Join Date: 03-24-17
Location: Mesa AZ
Name/Nickname : Ric
Default

22” for sure. Will fit just about anything you would ever want to cook. Look around on Craigslist or whatever you have in your area. I found an almost brand new 22 for $120. Great deal for a great smoker.
__________________
22.5” Black Weber Performer.
22.5” Red limited edition kettle
22.5” Weber Smokey Mountain
Highly modified Brinkmann smoke n pit pro POS horizontal stick burner
PGS K40 Gasser
Pit Boss 24” Kamado
Cajun bandit rotisserie 22.5”
S/S vortex
Kettle pizza oven
aerotech11 is offline   Reply With Quote


Old 05-16-2018, 07:54 PM   #41
Toast
somebody shut me the fark up.

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
Default

A WSM with an ATC...Heck without an ATC can run 16 hours with a full coal ring. The only way I do Brisket or Butts now is overnight but I'm lazy.
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
GrillEye Bluetooth Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q

Toast is offline   Reply With Quote


Old 05-16-2018, 07:57 PM   #42
Toast
somebody shut me the fark up.

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
Default

Quote:
Originally Posted by m-fine View Post
Definitely the 22 and not just for large volume cooks. The 18 is too small for a single large brisket and other long cuts.

Not true my Friend. I've done many 20+ lb briskets on the 18. Ribs and not a problem either.
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
GrillEye Bluetooth Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q

Toast is offline   Reply With Quote


Old 05-18-2018, 09:25 AM   #43
Frank Mahovlich
Full Fledged Farker

 
Frank Mahovlich's Avatar
 
Join Date: 06-27-13
Location: Twin Cities West Metro, MN
Default

Quote:
Originally Posted by Whitewookie View Post
I doubt I’ll ever approach that, but I figure the bigger top rack would be nice to avoid doubling up.

Also I reckon a couple disposable drip pans could be placed on the bottom rack to cut down on the mess for smaller cooks.

I hear the larger volume aids in temp control, etc. Any truth in that?

VR,
Harold


Sent from my iPhone using Tapatalk Pro
Not exactly sure what you mean by 'larger volume aids in temp control.' Using the Minion method, if I pour 15 grayed-over lit briquettes over a a basket of unlit, with each bottom vent open about 33%, & the top vent wide open, my WSM will chug at 280 for several hours on end. That's a temp I can cook just about anything at. Would have saved myself some anguish early on by not wrestling with temps 20 or 30 degrees either way.

My advice to anyone with a WSM would be to note how you light/start your WSM, and adjust accordingly until it runs how you want it to. Once you get that dialed in, it's Steady Eddie.
Frank Mahovlich is offline   Reply With Quote


Old 05-18-2018, 02:46 PM   #44
Whitewookie
is one Smokin' Farker
 
Whitewookie's Avatar
 
Join Date: 10-24-13
Location: Valdosta, GA
Default Just a quick smoker question....

Quote:
Originally Posted by Frank Mahovlich View Post
Not exactly sure what you mean by 'larger volume aids in temp control.' Using the Minion method, if I pour 15 grayed-over lit briquettes over a a basket of unlit, with each bottom vent open about 33%, & the top vent wide open, my WSM will chug at 280 for several hours on end. That's a temp I can cook just about anything at. Would have saved myself some anguish early on by not wrestling with temps 20 or 30 degrees either way.



My advice to anyone with a WSM would be to note how you light/start your WSM, and adjust accordingly until it runs how you want it to. Once you get that dialed in, it's Steady Eddie.


What I meant was that I’ve read somewhere that the larger internal space of the 22” aids in controlling temp fluctuations regardless of how much meat is on it. I guess because of the larger space to absorb fire fluctuations.

I was just inquiring if anyone else had heard of or experience this. I don’t know nearly enough about thermodynamics to form an opinion...

VR,
Harold


Sent from my iPhone using Tapatalk Pro
__________________
Si vis pacem, para bellum.
Whitewookie is offline   Reply With Quote


Old 05-18-2018, 02:52 PM   #45
jasonjax
is Blowin Smoke!

 
jasonjax's Avatar
 
Join Date: 12-20-07
Location: Jax, Fl.
Default

I went from the 18 to the 22 and I was amazed how much more charcoal I consumed so it was annoying for smaller cooks.
jasonjax is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:33 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, 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.
no new posts