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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.


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Old 10-10-2013, 03:25 PM   #16
SmokinJohn
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Quote:
Originally Posted by ckelly View Post
Better to have and not need vs. need and not have!
+1

Go big or go home!
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Old 10-10-2013, 03:35 PM   #17
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22 was the right choice in my opinion.
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Old 10-10-2013, 03:42 PM   #18
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Just the right size my friend. I own one and think it is too small
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Old 10-10-2013, 03:45 PM   #19
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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!
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Old 10-10-2013, 04:35 PM   #20
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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.
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Old 10-10-2013, 04:48 PM   #21
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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.
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Old 10-10-2013, 05:05 PM   #22
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No need to 2nd guess yourself it's already done just enjoy it
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Old 10-10-2013, 05:05 PM   #23
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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.
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Old 10-10-2013, 06:21 PM   #24
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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.
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Old 10-10-2013, 06:27 PM   #25
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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!
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Old 10-10-2013, 07:26 PM   #26
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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.
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Old 10-10-2013, 07:46 PM   #27
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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.
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Old 10-10-2013, 08:31 PM   #28
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Quote:
Originally Posted by peeps View Post
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
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Old 10-10-2013, 09:48 PM   #29
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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.
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Old 10-10-2013, 09:50 PM   #30
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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.
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