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.
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 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.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.
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.