wsm 18 vs 22

[NJ2 BBQ]

i already have the 18 and just found a 22 on craigslist for $225. how well does the 22 hold at low temp. my 18 holds temp great. pretty much a set it and forget it. any other things you prefer one over the other let me know. thanks

[Joe Black]

The 22" is a great smoker as far as holding steady heat is concerned. Bigger is always better.

[Ag76]

I have both the 18 and the 22.

The 18 is easier to transport if I plan to take one of them somewhere, such as a tailgate party.

The main benefits of the 22 include 1) more capacity, and 2) you can easily fit a packer brisket on either of the grates without having to drape it over a bowl or something similar, and it will easily handle full slabs of ribs without having to roll them up or cut them in half.

[bwram1]

Get it! My patio has seen a number of cookers come and go over the years...the one constant is the WSM. Can't think of any scenario in which I could part with it. Wouldn't mind having another if I could ever find one on CL.

[Smokesignalsfromtx]

I'd say get it cuz it's super sexy!!

I also have an 18 and 22. I use the 18 far more than the 22, but it's once to have the extra real estate. I've found that the 22 is a fuel hog, but I also run water in it. Both hold temps rock steady.

[Right on Q]

Get the 22. I can get 3 STL racks of ribs or 2 full spares on the top rack without a rib rack.

Also $225 is a good price if it's in good condition. I've bought 2 used ones for $250

[faq88]

I just bought a 22.5 for $225 on craigslist and I think it was a great deal. My first impression when I went to pick it up was, "wow! that's big!" Luckily it fit in my 4-door sedan. After I got it set up and started cooking on it, I didn't mind the size. I do think it will use a lot more charcoal, but I was able to fit 2 whole rib racks with ease on it. Then you can start adding sides and have all the room you want. I would say for that price go for it!!! Good luck!

[newtwoq]

I have both, can fit 4 racks on the 22 grate easily, she does like to eat charcoal and she does like to run hot without a blower on her.

[jimithing78]

I've owned both in the past and the 22.5 is the way to go if you like brisket. It will use more fuel but it's just as stable as the 18.5.

[tb80]

Agreed with all the above. I use the 22" primarily when I am doing brisket or more than one rack of ribs or pork butt.

If I am just doing one rack of ribs or pork butt, then I will use my Weber kettle or the 18.5 WSM.

[WilliamD]

I use the 18.5 and love it; BUT...I do agree with above that the 22 is more useful for a full packer Brisket a flat will fit on both......and...having extra real estate is always a plus. Also, if it is in good condition, 225 is not a bad price. But for ribs, i have no problem doing 4 or even 6 racks on the 18...just "hang 'em"!!
http://i58.photobucket.com/albums/g249/WilliamD3/IMG_0125_zpsnfoaquz9.jpg (http://s58.photobucket.com/user/WilliamD3/media/IMG_0125_zpsnfoaquz9.jpg.html)

[KevinJ]

The hanging kit is awesome.

[THoey1963]

Well, I hope the lack of response means he went to get it and is busy smoking on it now...

I did not have an 18, just the 22. Mine ran for over 12 hours on half a bag of charcoal (10 pounds). If you find yourself using two grates on the 18, you'd probably just use the top grate of the 22. To me, I like doing that rather than pulling the top grate off to get to the bottom.

[NJ2 BBQ]

Thanks all for the input. Not into brisket that much but do a lot of pork butt and ribs. My financial advisor (wife) is telling me if I buy it I have to sell my 18. It's still for sale but I really like my 18.

[HankB]

I have all three. If I had to choose between 22 and 18 I'd go with the 18. The 22 is nice when you want to go big. I'll use mine when I want to put several butts on and have some space left over for brats, fatties, etc. I have no problem cutting a brisket in half to fit the 18 grates and I can hang ribs. Usually when I do ribs, I do them in my 26 kettle since surface area matters more if you want to lay them flat. (I use 2 firebrick to provide indirect heat.

It also seems like the 22 takes a lot more charcoal. If you're doing a big cook that's justified but much of time the 18 is more efficient.

[TheTeZ]

As far as being a fuel hog, I disagree, I cook 6-8 hours on one load, what I do is take 4 bricks stack them 2x2 against a side of the ring, and charcoal around them. Dump my 1/2 chimney in near one side of the bricks and smooth sailing. Great at holding Temps

[Curator]

I use the 18.5 and love it; BUT...I do agree with above that the 22 is more useful for a full packer Brisket a flat will fit on both......and...having extra real estate is always a plus. Also, if it is in good condition, 225 is not a bad price. But for ribs, i have no problem doing 4 or even 6 racks on the 18...just "hang 'em"!!
http://i58.photobucket.com/albums/g249/WilliamD3/IMG_0125_zpsnfoaquz9.jpg (http://s58.photobucket.com/user/WilliamD3/media/IMG_0125_zpsnfoaquz9.jpg.html)



Dude... the mods you have on your WSM are awesome. Do you have a thread about how you did all these?

[redhawk]

I love my 22.5. I don't care about how much charcoal it uses as I get my charcoal on sales like they had this past weekend. To me charcoal is cheap.

[SlowmotionQue]

One key observation that I have noticed, YMMV.

I have seen several instances where people bought an 18.5 and then later went out and bought a 22.5.

But fewer instances where people bought a 22.5 and then went out and bought an 18.5.

Put another way, show me a person who has an 18.5 and a 22.5, and more often than not, I can probably show you a person who bought their 18.5 first and decided later that they wanted the big dog after using the 18.5 for awhile.

I have an 18.5 and a 22.5. My 18.5 was purchased first.

The 18.5 gets little use now, and if I were doing it all over, I would have just bought the 22.5 and been done with it. Measure twice, cut once. For the extra 100 bucks, IMO its worth the difference.

It uses not much more fuel than the 18.5, and the extra space makes up for it's price difference.

I actually had access to two 18.5s, my own and another before I finally broke down and spent the 4 bones on the 22.5.

Figuring "I don't need the 22.5 when I have two 18.5s at my disposal." That was flawed logic.

No more getting creative rolling and pinning ribs, and no more stacking grates and working about hitting the top lid when it closed, being able to get a full brisket on it, all made it worth the difference for me.

[redhawk]

One key observation that I have noticed, YMMV.

I have seen several instances where people bought an 18.5 and then later went out and bought a 22.5.

But fewer instances where people bought a 22.5 and then went out and bought an 18.5.

Put another way, show me a person who has an 18.5 and a 22.5, and more often than not, I can probably show you a person who bought their 18.5 first and decided later that they wanted the big dog after using the 18.5 for awhile.

I have an 18.5 and a 22.5. My 18.5 was purchased first.

The 18.5 gets little use now, and if I were doing it all over, I would have just bought the 22.5 and been done with it. Measure twice, cut once. For the extra 100 bucks, IMO its worth the difference.

It uses not much more fuel than the 18.5, and the extra space makes up for it's price difference.

I actually had access to two 18.5s, my own and another before I finally broke down and spent the 4 bones on the 22.5.

Figuring "I don't need the 22.5 when I have two 18.5s at my disposal." That was flawed logic.

No more getting creative rolling and pinning ribs, and no more stacking grates and working about hitting the top lid when it closed, being able to get a full brisket on it, all made it worth the difference for me.

This ^^^^ I sold my 18 for my 22 and have not looked back.

[Beer/Meat/Victory]

As far as being a fuel hog, I disagree, I cook 6-8 hours on one load, what I do is take 4 bricks stack them 2x2 against a side of the ring, and charcoal around them. Dump my 1/2 chimney in near one side of the bricks and smooth sailing. Great at holding Temps

Agree with this. I'm a new owner of a 22.5" WSM and really enjoy having the space (I love brisket). I've done smokes of 6, 13, and 18 hours since I got the cooker a month or so ago. Just last weekend I did an overnight pork shoulder smoke at 18 hours - 225. Filled the ring with pretty much a full large 18lb bag of Kingsford and did not have to refill, and probably had an hour or two left. Considering I just got a bunch of KBB at $5/bag I'm ok with that cost per cook.

[Steve S]

Right? What are you going to do with a 1/4 bag or leftover charcoal, anyways?

[Happy Hapgood]

I too am an 18" guy. 'er I mean I own the 18 WSM. With a full charcoal ring I can go about 16 hours and maintain a steady 250*. I've been able to do a 22# brisket on it taking advantage of the dome space using a SS bowl. On another cook did 4 racks of St. Louis spares using rib racks. 4 butts are no problem if need be. It's just the Wife and I at home now so we vac pak alot. On those occasions when we need more product the 18 can handle it.

Just my .02.

[Hoss]

I have the 22,18 and 14.The 18 gets used the least.

[WilliamD]

Curator, no I don't have a link but if interested let me know...I can start one....All mods took about 20 minutes or less for each one.

[food4thot]

I too am an 18" guy. 'er I mean I own the 18 WSM. With a full charcoal ring I can go about 16 hours and maintain a steady 250*. I've been able to do a 22# brisket on it taking advantage of the dome space using a SS bowl. On another cook did 4 racks of St. Louis spares using rib racks. 4 butts are no problem if need be. It's just the Wife and I at home now so we vac pak alot. On those occasions when we need more product the 18 can handle it.

Just my .02.In other words, depends on what you need.

For my smoking requirements, the 18.5 WSM is perfect. The 22.5 would be overkill.

Also, would not recommend the 14.5 WSM based on experience with the Smokey Joe. Does not have enough airspace for a decent fire.

[redhawk]

I have the 22,18 and 14.The 18 gets used the least.

Looking for a 14 on the cheap. I think having both the 22 for larger cooks and the 14 for smaller cooks is the way to go.

[newtwoq]

I have both, I would much rather pull out the 18 than the 22, the only time the 22 sees action is when I'm doing ribs. I have never had a problem fitting a full packer on an 18 flat on the grate, never had to put it over a bowl or any other contraption. Also never rolled ribs, when I was doing ribs on the 18 I used a rib rack to get four on there.

As with everything else, it's YMMV, but I am in the camp of the 22 is not better just because it's bigger! I have often thought that if I ever got something like a Humphrey's I would sell the 22 and keep the 18.

[Cook]

The other night I put 4 butts on the top rack of my 22.5 WSM. The ring holds one BIG bag of Kingsford. I start 10-15 briquettes in the chimney & dump them right in the center. I try to leave 1-2 vents open for about 30 minutes to let the temp come up & start to burn clean. Once the white smoke is gone I put on the meat and close all the vents except one to about 1/4 open.

I put the meat on with a single 1/4 vent at 9:30pm. Checked on it ONCE before bed around midnight and it was purring around 230-240. Went to bed and didn't check it till 7:30am. Was sitting right on 200. Gently stirred the coals & opened 2 vents. Went to work & came back a couple hours later...just under 200 so I took the butts off, wrapped them, and took them to work to finish (work is 3 minutes away).

I'm not a fan of long cooks, but I like to sleep...and when you don't have enough time during the day, you just gotta do what you gotta do.

[SlowmotionQue]

This ^^^^ I sold my 18 for my 22 and have not looked back.

I'm debating putting my 18.5 up for sale on Craigslist.

I already have a Kamado Joe too, and the 18.5 is a third wheel.

But while the 18.5 has sentimental value, try as I might, I just cannot think of any scenario under which I would rather use it than my 22.5.

Small cook or big cook.

My 22.5 will handle a small cook for my wife and me, just as well as it can handle feeding an army of friends and relatives.

[NJ2 BBQ]

i think i am going to stick with the 18. I have been looking for the meat hanging rack for it. Cannot find ANYWHERE! Called weber and they said they stopped making it for the 18. Anyone know a good mod build for it.

[Cook]

i think i am going to stick with the 18. I have been looking for the meat hanging rack for it. Cannot find ANYWHERE! Called weber and they said they stopped making it for the 18. Anyone know a good mod build for it.

Can you just hang your hooks from the top grate?

[HankB]

Can you just hang your hooks from the top grate?

I think you really want the extra headspace from a rack that extends up into the dome. Here's mine made from a couple pieces of 3/8" rebar.

https://lh3.googleusercontent.com/bsdEnulxoW5iirG10w4nEWhwDdOoJ_6JKHR9UXnegwP1Uwih6q PF4rsf8vg3z-EGQjcO7TteiRkIsBRpw41RhKyLqKSxgj6k_CUxrJGil0ggJsaf ZMqRZjnVRNLIDEVaCfuFGc-zxxsx17-rRnO8DysD7kpR2zdcgw0FSykw8L6db72CZcZ_Hzw-tAAZ0V6EYooI9Lr4ckyy1BVcxXES2zZDB4diiIDFea7OX9OGKs T9EQpJmydfWBHhmLpHCFNkGL1yWLsQEV57YeFBWkdUtL0uuYe6 MiUd_FIx6MaDYUhHxGCXsyCCc-Rw05Y8jp4WDVifjQfwNaRzGr68MFT62SpJhlXZipL4KLt_iO2r UnsNQSioYdpC5rDhKmOkTLhs2Q5PYUBx2pK6eLTEikCsqQscaT 0KB47CvFf42mspFWDr7yqWYBt5XoV_C8jNyHHLmyOi2CGl77EW QAy-9rkftS2IpXlTXQWAe8Te-mwOgMmpWp30sdePTOk94a7CNvaHT1FhWEQbgFVd8fVuekN0NMe 1I6DIbuSbcGFzGkr6DM_yOgvqTKdrVvGaGg3R92sc0Qsv7_6nH zfP64mKKNmb6ckjC8_dqKyNbBgqsq_Ybv7W7WVLlFWDmqxR_c2 HyDnboJeZKYv3HFEqfLA8-CB-pYCspEGgT3qOPPkNBwRGm-k=w1033-h882-no

After bending to shape I cut slots near the ends that fit the tabs that normally support the grates and made notches where the two pieces overlap to help stabilize them.

[Cook]

Can you just hang your hooks from the top grate?

I think you really want the extra headspace from a rack that extends up into the dome. Here's mine made from a couple pieces of 3/8" rebar.

https://lh3.googleusercontent.com/bsdEnulxoW5iirG10w4nEWhwDdOoJ_6JKHR9UXnegwP1Uwih6q PF4rsf8vg3z-EGQjcO7TteiRkIsBRpw41RhKyLqKSxgj6k_CUxrJGil0ggJsaf ZMqRZjnVRNLIDEVaCfuFGc-zxxsx17-rRnO8DysD7kpR2zdcgw0FSykw8L6db72CZcZ_Hzw-tAAZ0V6EYooI9Lr4ckyy1BVcxXES2zZDB4diiIDFea7OX9OGKs T9EQpJmydfWBHhmLpHCFNkGL1yWLsQEV57YeFBWkdUtL0uuYe6 MiUd_FIx6MaDYUhHxGCXsyCCc-Rw05Y8jp4WDVifjQfwNaRzGr68MFT62SpJhlXZipL4KLt_iO2r UnsNQSioYdpC5rDhKmOkTLhs2Q5PYUBx2pK6eLTEikCsqQscaT 0KB47CvFf42mspFWDr7yqWYBt5XoV_C8jNyHHLmyOi2CGl77EW QAy-9rkftS2IpXlTXQWAe8Te-mwOgMmpWp30sdePTOk94a7CNvaHT1FhWEQbgFVd8fVuekN0NMe 1I6DIbuSbcGFzGkr6DM_yOgvqTKdrVvGaGg3R92sc0Qsv7_6nH zfP64mKKNmb6ckjC8_dqKyNbBgqsq_Ybv7W7WVLlFWDmqxR_c2 HyDnboJeZKYv3HFEqfLA8-CB-pYCspEGgT3qOPPkNBwRGm-k=w1033-h882-no

After bending to shape I cut slots near the ends that fit the tabs that normally support the grates and made notches where the two pieces overlap to help stabilize them.

Even if he used the grates, couldn't you cut the ribs in half...you'd have more space between the meat & coals than using a raised rack.

I'm just speaking in terms of using what you've already got on hand without needing to fab anything.