WSM, Build or BGE Decision

Get that 22.5 and you will never be sorry.

Dan

A Performer, a UDS(cost of the barrel 'cause you have the rest) and a BGE- you would have it all.

I had to look up "cajun bandit" $195 seems kinda steep when you can make one from the middle of a 55-gallon drum. Here's one I made or just build a UDS

I have also been looking at getting a BGE or a WSM.

I have pretty much made up my mind to get a WSM. I dont cook for a bunch of people anymore, so is the 18 1/2 inch model what I need? There is around a $100 difference in that and the 22 1/2 inch model. Will the small one do everything as well as the big one, just with less grill space?

I used to cook quite a bit at our deer lease with one of the early model Brinkmann water smokers. It worked, but is apparently a far cry from the WSM in both quality and ease of use. I have two offset stick burners, so it's not like I don't have anything to cook on. I'm just getting too lazy to have to keep babying them to keep the right temperature.

I became interested in the WSM because of this forum. It looks like a lot of folks are using them in competitions. From what I'm reading, they sure make it easier to get the right temperature and keep it there.

I would appreciate your thoughts.

In one online review of the 22-1/2" WSM, the reviewer said he couldn't get the temperature under 275. Can anyone else confirm or disprove that? I would love to get one, but had decided on the 18-1/2" because I prefer to cook at 225-250.

I don't have any of those, but from reading your post I think you should go with the WSM 22.5.

If money isn't the issue, the BGE will give you the most versatility. You can do everything you can do in a UDS or a WSM in a BGE and lots more.

That being said, I have a WSM and love it. Though I will be getting a BGE soon.

Dayum! I wish you would have consulted some of the Weber experts before you dropped the cash for an new bowl for the Performer, that couldn't have been cheap? There are alternatives to the One-Touch and Ash can assembly that would have been a lot simpler.

Unless your old stainless Performer didn't have the Touch n' Go charcoal starter or the burner tube was shot and that was your only option? Do you have the gas line and tank cover?

Here is a Cajun Bandit on my Performer with the EZ-Que rotisserie ring.



I just did that cook to say I did it, but the rotisserie with the CB is just a bit too high to comfortably work with-I'm 6' 2" and it was a stretch for me!

But without the rotis ring and just the Cajun Bandit and the Performer lid it is an ideal working space.

As for using your old bowl for a Cajun Bandit, I think it would look weird, but doable. Is the burner tube still intact?

Here are mine side x side (CB has the Weber rotis ring on)



I just added an OTG ashpan to my Cajun Bandit and it looks a lot nicer than that flimsy aluminum disc from the OTS.



Sounds like you don't need my opinion to help you spend your money, but I use my BGE's and Cajun Bandit more than I use the 22" WSM, its primarily our Rib machine for comps and for that it kicks a$$! I think its a fuel hog and I use smaller charcoal rings for it when I do pull it out of the trailer to cook mass quantities!





Can I be anymore help?

Here is the schematics link for future reference. Know your grill and the parts you want to order. It makes modding easier and you won't get the "I'm sorry....BS" from Weber!

http://www.weber.com/PublicSchematic/Default.aspx

markrvp said:

In one online review of the 22-1/2" WSM, the reviewer said he couldn't get the temperature under 275. Can anyone else confirm or disprove that? I would love to get one, but had decided on the 18-1/2" because I prefer to cook at 225-250.

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That's crazy talk. I have one and it's been no problem at all to stay in 225-250.

Get 22.5 WSM and be happy for the rest of your life.

I own a Large BGE and a couple of other smokers. I use it a lot, but my feelings about the BGE are ambivalent. Personally, I think it's one of the most overrated BBQ products out there.

I would love to get a Stoker and one of the Weber dome smokers.

Brian,is there something you don't have or made?I like the way you think and you follow through with your thoughts.

I have a WSM 22 and have used it many a time running as low as 200. I do use a Stoker or Guru on it.

I've got 4 racks of spares sitting on my 22.5 WSM sitting at 230 right now, it has been sitting solid there for 50 minutes.

millsy said:

Brian,is there something you don't have or made?I like the way you think and you follow through with your thoughts.

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...ummm yeah, I can overthink anything BBQ all day!

Bluesman said:

Well I was able to get the new ash and one touch cleaning sytstem retrofitted to my old bowl. Now I know why Weber sells you a new bowl. I had to do some mods, like drilling through ash holder into the legs and use sheet metal screws to secure it. Some additional filling for clearance and some adjustments and all is well. I gave the entire grill and cart a good cleaing, rubbed it down with some peanut oil and am ready to go. So off to the store to pickup some Kingsford, a chimney, coal iron and some wood chunks. Then I am going to try my first pork butt on the Performer. I am aslo going to check out the WSM while I'm and the HW store. Thanks for all of your input guys. :-D:-D

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Cool! Lets see some pics of the finished products!