22.5 WSM on the way. Did I go too big? - Page 2

SmokinJohn · 10-10-2013, 03:25 PM

Quote:

Originally Posted by ckelly

Better to have and not need vs. need and not have!

+1

Go big or go home!

RT · 10-10-2013, 03:35 PM

22 was the right choice in my opinion.

yakdung · 10-10-2013, 03:42 PM

Just the right size my friend. I own one and think it is too small

Happy Hapgood · 10-10-2013, 03:45 PM

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!

spedly · 10-10-2013, 04:35 PM

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.

HankB · 10-10-2013, 04:48 PM

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.

superlazy · 10-10-2013, 05:05 PM

No need to 2nd guess yourself it's already done just enjoy it

BobM · 10-10-2013, 05:05 PM

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.

ToddM · 10-10-2013, 06:21 PM

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.

ovasquez · 10-10-2013, 06:27 PM

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!

scp · 10-10-2013, 07:26 PM

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.

tajt7757 · 10-10-2013, 07:46 PM

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.

MJ_Tenn · 10-10-2013, 08:31 PM

Quote:

Originally Posted by peeps

IMO, better to be moderately oversized for your everyday needs than drastically undersized for your occasional needs.

Well put. You gonna love the 22.5 and will not look back

sparky' · 10-10-2013, 09:48 PM

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.

AJP · 10-10-2013, 09:50 PM

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.

10-10-2013, 03:45 PM	#19
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	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! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

10-10-2013, 04:35 PM	#20
spedly Full Fledged Farker Join Date: 04-27-13 Location: Regina, Canada	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. __________________ Pitmaker Safe, Kamado Joe Classic, Weber Performer, Napoleon PrestigePro 665

10-10-2013, 04:48 PM	#21
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	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. __________________ Weber Crazy

10-10-2013, 05:05 PM	#22
superlazy is One Chatty Farker Join Date: 04-16-12 Location: Trevor,wi	No need to 2nd guess yourself it's already done just enjoy it __________________ 18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050

10-10-2013, 05:05 PM	#23
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	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. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

10-10-2013, 03:35 PM	#17
RT Full Fledged Farker Join Date: 07-27-13 Location: Shreveport LA	22 was the right choice in my opinion.

10-10-2013, 03:42 PM	#18
yakdung is One Chatty Farker Join Date: 04-12-10 Location: Houston, Texas	Just the right size my friend. I own one and think it is too small

10-10-2013, 06:21 PM	#24
ToddM Full Fledged Farker Join Date: 09-23-10 Location: Fullerton, CA	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. __________________ 22.5 WSM, 22.5 OTG, 1992 Smokey Joe

10-10-2013, 06:27 PM	#25
ovasquez Found some matches. Join Date: 10-05-13 Location: Carson, CA	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!

10-10-2013, 07:26 PM	#26
scp is One Chatty Farker Join Date: 08-29-11 Location: Shawnee Ks Name/Nickname : Barry	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. __________________ WSW 22..Weber Performer..IQ110..Maverick ET732

10-10-2013, 07:46 PM	#27
tajt7757 On the road to being a farker Join Date: 02-21-12 Location: carrollton TX	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. __________________ Texas Tom / Capt. Long Dog Q Team/ok joe,bandera clone,holland grill,performer,22"wsm.

10-10-2013, 09:48 PM	#29
sparky' Full Fledged Farker Join Date: 04-30-11 Location: northern california	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. __________________ PBC, Cobb grill, Weber Mastertouch, Gosun solar cooker.

10-10-2013, 09:50 PM	#30
AJP Full Fledged Farker Join Date: 02-01-10 Location: Manhattan, KS	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. __________________ Pit Boss 820FB, Blackstone Patio Oven, 24" Discada