WSM 18 vs 22 vs another PBC

[SideSt3p]

I never considered a PBC but I do have a WSM. IMO get the 22". You'll be surprised at how easy it is to cook on and I've never NOT liked having the extra space.

If you want the meat drippings flavor just remove the water pan. If you decide you want more moisture, fill the pan with hot water! If you want a deflector to reduce the meat drippings flavor, leave the water pan in without water and get AMAZING bark!

Seriously, I love my WSM. It's a fun guy to cook on

 

[Steve S]

He has a UDS, too.

I do have a UDS that I built for the experience of building one, but it rarely gets used. The WSM cooks about the same and is easier to clean up. The UDS is currently doing duty as a burn barrel.

 

[Steve S]

I never considered a PBC but I do have a WSM. IMO get the 22". You'll be surprised at how easy it is to cook on and I've never NOT liked having the extra space.

If you want the meat drippings flavor just remove the water pan. If you decide you want more moisture, fill the pan with hot water! If you want a deflector to reduce the meat drippings flavor, leave the water pan in without water and get AMAZING bark!

Seriously, I love my WSM. It's a fun guy to cook on

Agreed. What part of WA State are you from?

 

[SideSt3p]

Agreed. What part of WA State are you from?

I'm over in Tacoma, WA. Got quite a few buddies in Spokane/Coeur d'Alene over near you though

 

[70monte]

I plan on keeping the pbc and the wsm ….

My Good One Marshall has a large capacity and is so easy to regulate and it pretty much stays where you set it that I've never had the desire to try out the 22" WSM. Granted the WSM is way cheaper. Enjoy the WSM if you get it as it is a nice smoker.

 

[Cook]

WSM22 here. Love it. It can do virtually anything I want it to...from slow smoking briskets (I prefer a higher temp, but it has no issues with low) to cooking North Carolina style over direct heat...it meets the challenges as they are thrown at it.

 

[Little Pig Barbeque]

I freaking love my WSM. It puts a more traditional bbq flavor on my food. Not a stick burner flavor by any means but not far from it by any means. My PBC gives more of a grill flavor even with adding wood.

WSM is definately more versatile. I would say have both if you can!!!

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