Quote:
Originally Posted by Cayman1
The 22 is not just for big cooks, but cooking big pieces of meat. A slab of ribs, without shortening will not fit on an 18 and neither will a big packer without draping over something like a rib rack.
Go for the 22, you won't be disappointed for an extra $100.
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+1 to this post. I went with the 22.5" version for this reason alone. I wanted to be able to put full packers on without bending, rolling, etc. I found it to come in real handy when doing 30+ pounds of pork belly at a time as well.
You can also good big slabs of salmon without having to cut them into smaller chunks as well.
Spend the 100 bucks up front and you'll never have to wonder if you should have gotten the big one.
02-26-2013, 12:11 PM
