Considering a WSM

[smokehunter]

I don't post much but do love reading this site, and looking at pron.... I currently have a brinkman gas grill, and a barrell with an offset. i love the barrel but it is about burnt out and kind of just want a change in general.. i've cooked on cheaper "bullet" style smokers before and have had good results. i'm seriously considering a WSM. i would love to have a UDS, but don't have the time or the resources.... do you guys think that i'm going to regret getting the 18' instead of the 22'. i know its just a $100 more, but $100 is a $100 especially these days. (any tips on the best prices would be appreciated too.) rarely do i cook more than 3 slabs of ribs, or maybe a couple of butts at a time. also, i've been wondering, if you have meat on both racks, does the meat on the bottom rack get done before the top rack? any help will be greatly appreciated!

[augie]

For the size cooks you mentioned, the 18" WSM should be fine - it's what I have!

Food on the top grate generally cooks a little faster, but, from my experience, not as much of a difference as I expected.

I got my WSM through Amazon.com - they were recently having a closeout on last year's 18" models - if there are any left it's a hard deal to beat.

Good luck!

[jdub]

You will love it. Its one of the best products I have ever purchased at any price in any category. I have 2.

[Harbormaster]

Nah, you won't regret it. I can cook 4-6 butts on my 18" and with a rib rack or rolled ribs you'll have no problem doing 3-6 racks of ribs. That's why I have 5.
I still use water in my WSMs, so for me, meat on the top rack usually finishes before meat on the lower rack.

[Saiko]

It would be the best investment you could make. It has it's quirks, but you can't beat it for the price. The 18.5" is fine for what you are doing. You can easily fit 4 to 6 full slabs on the top rack and still have the bottom rack for trimmings, beans, etc. Bottom rack runs a tad cooler, but it really doesn't make much difference on the finishing times. I've done butts on both racks and they are usually done about the same time.

The only mod I've made on my WSM is the sand mod. I have my water pan wrapped with heavy duty foil, filled with sand, with a final layer of foil covering the sand. For clean up, I just throw away the top layer of foil and replace, and I'm done. Temps are rock steady. The biggest thing about the WSM is the same issue with the UDS, when using the minion method you can't keep the top off for long, it will heat up like a SOB and you'll have a heck of a time trying to get your temps back down. If you need to do anything with your food, shut down the bottom vents, pull the racks out, put the cover back on, then put the racks back in when you are done.

[BobBrisket]

You will not regret the 18" WSM. A very sound investment.

[bocephus]

I do not have a WSM, but in your post you said you dont have the time or resources to build a UDS. I have to say, its alot cheaper, you can get the parts at a hardware store, and if you get a new drum you don't have to burn, I had mine build in no time at all. Its just a few holes and a few bolts. And it is a GREAT cooker

[HeSmellsLikeSmoke]

Great choice.

[bigabyte]

You will be very happy with it.

[billm]

well personally i would spend the extra 100 ..I always felt one of the shortcomings of the wsm was its size (besides the crappy access door)
betterr to have the room even if you dont use it all..at some point you might want to have it
that WSM will last for many years so you never know

[early mornin' smokin']

I know im going against the grain here, but freds music and barbeque is running a special on the pro q excel 20. $239.99, 3 levels, 20 inches around, and comes with a free cover. I absolutely love mine, holds temps great.

[Brian in Maine]

I agree with Billm. I have 2 18" WSMs. and I want the 22 1/2" just so I don't have to mess with racks when I cook ribs. With offsets it is often said that you should buy the largest that you can afford. The same goes for a WSM.:-P

[G$]

I agree with Billm. I have 2 18" WSMs. and I want the 22 1/2" just so I don't have to mess with racks when I cook ribs. With offsets it is often said that you should buy the largest that you can afford. The same goes for a WSM.:-P

3rd.

100 bucks is definitely 100 bucks these days, so I can appreciate the need to keep costs down. And, even though the original size is 'big enough', for you, I really do think the 22 inch size is worth the extra cost, and I certainly think you will find value in the extra few inches, if only for easier rib cooking.

One thought, have you scourd craigslist for a used 18 iuncher to tide you over a motnh or two and saving for the 22 incher? Best of both worlds.

[smokehunter]

I really appreciate all the replies. i'll probably just save up and get the 22.5. thanks again.

[augie]

You might also want to factor in the increased fuel the 22.5 uses vs the 18 - especially if the 18 is big enough for what you'll be cooking.

That being said, I'd love to add a 22.5 to my collection!

[smooookin]

I have a UDS (or 2) and now have the 18in WSM. I use the WSM with my camper because A- I didnt have a barrel and B- the size works for my needs when traveling alone or cooking for a few friends.

Frankly, for me I think I like the UDS just as well as the WSM whether 18 or 22 in model. If I was buying a WSM for use at home, it would be the bigger of the two.

[Sledneck]

From what I understand the 22 uses quite a bit of fuel and takes much longer to come up to temp. I would go with the 18 for your first one.

[Alexa RnQ]

We like the 18s so much we got another four for this year's competition season.
We've done fairly well with ours -- why fix what works?

[Norcoredneck]

We've done fairly well with ours.

Yeah right!:biggrin:.
Always nice to have the extra 4".

[...Smoke...]

Well unlike everybody else i do regret buying the 18 WSM.
After the 22.5 drum i can not go back to that small space, in fact today i drove to Calgary today and bought two more brand new no liner steel drums to add to the one i have. The grill space makes a big diff around this house.

Friend of mine bought the 22.5 wsm and it uses fuel like none other to say the least lol.

[smokehunter]

does anyone else have any time on the pro q excel 20. it's a good bit cheaper, and it's not all about the money, but i watched a video on it this afternoon it looked alright. i don't know about all the latches, and are the access doors big enough?

[Harbormaster]

does anyone else have any time on the pro q excel 20.
Ian Mack, the founder of ProQ is a member here, you might try to PM him. He's a straight shooting guy, and really nice to boot! (Aren't we all though?) He may even chime in on this thread.

[Trainwreck]

I have the excel 20 with the stacker and had one of the first ones when they came out. i also have an 18" wsm. you would deffinately use more fuel in the larger unit. no problem with the latches, they are a nice addition when moving around. i would not suggest getting the stacker as it just takes to much to heat the whole unit up and keep it up with the stacker on. i dont think you will go wrong with eather unit but allways go bigger if you can. its easier to justify the extra 100 now vs another 300 later. just my thoughts

[mbshop]

this thread has great timing as i had just asked don marco this exact question. he felt that there really was nothing wrong with the pro q and felt it actually was a bit more versatile. i'm leaning towards one but i'll get the smaller one. then a drum then a wsm when i find one cheap on craigslist.

[zydecopaws]

One thought, have you scourd craigslist for a used 18 iuncher to tide you over a motnh or two and saving for the 22 incher? Best of both worlds.

What he said, but spelled differently... :wink:

As you can see, I have one of each. I can say that I haven't used the 18.5" at all since getting the 22.5". It is still a great cooker, but that extra space comes in real handy, especially if I am cooking for a crowd or doing entire meals (or multiple meals on a single cook, which seems to be happening with alarming frequency lately). Get the used 18.5" from CL, get used to it, and save up your pennies for later to get a bigger one (or do a UDS build).

[Alexa RnQ]

Always nice to have the extra 4".
That's what SHE said. :mrgreen:

[smokestack]

friday sale at amazon
http://www.amazon.com/Weber-731001-Smokey-Mountain-Cooker/dp/B001I8ZTJA/ref=sr_1_4?ie=UTF8&s=garden&qid=1242381836&sr=1-4

[Grocery Pig]

friday sale at amazon
http://www.amazon.com/Weber-731001-Smokey-Mountain-Cooker/dp/B001I8ZTJA/ref=sr_1_4?ie=UTF8&s=garden&qid=1242381836&sr=1-4

Thanks a lot, smokestack... :roll: This thing had been tempting me. ...and it's not like I don't support Amazon... Believe me, it's not! :lol:
Well; pulled that trigger now!
Seriously, thanks for the heads up! I was gonna' wait a coupla' weeks, but that's what plastic is fer'...

[early mornin' smokin']

ill say it again, go for the pro-q, and get the stacker, you can hang like 6 racks of ribs in the lid.

[Jeff_in_KC]

friday sale at amazon
http://www.amazon.com/Weber-731001-Smokey-Mountain-Cooker/dp/B001I8ZTJA/ref=sr_1_4?ie=UTF8&s=garden&qid=1242381836&sr=1-4


Wow! GREAT price on the 22 WSM!!! I'm not currently in a position to get it or I would. Damn! :mad: I have two 18 WSMs and I wouldn't part with them ever!

[smokehunter]

looks like i'm going to go with the wsm. i did check into the pro excel 20 but decided to go with the weber. (for starters couldn't find one in the U.S.A.) i do have another question b/c i've read some conflicting results about this. i don't typically need a smoker to maintain for 18 hrs, but after i figure the wsm out, can i throw meat on at 11 or midnight and wake up at 6 and then tend to it... i appreciate all the input so far.

[sportsnut]

Here is the 22 and the 18.

http://i8.photobucket.com/albums/a35/totalsportsnut/P5020003_01.jpg

[Porchpup]

Here is the 22 and the 18.

http://i8.photobucket.com/albums/a35/totalsportsnut/P5020003_01.jpg
And they say it's ONLY 4 inches :lol:

[Alexa RnQ]

Now think about heating that extra space.

[Rookie'48]

My sig line should tell you what my choices are.

[sportsnut]

And they say it's ONLY 4 inches :lol:




In my house size matters.....:-P:icon_cool

[G$]

looks like i'm going to go with the wsm. i did check into the pro excel 20 but decided to go with the weber. (for starters couldn't find one in the U.S.A.) i do have another question b/c i've read some conflicting results about this. i don't typically need a smoker to maintain for 18 hrs, but after i figure the wsm out, can i throw meat on at 11 or midnight and wake up at 6 and then tend to it... i appreciate all the input so far.

Yes.

Or, you can throw meat on it at 11, wake up at 6 and NOT tend to it.

Some of the concerns about fuel requirements and length of a cook on the WSM22 are invalid, based on my first hand experience. I have had 8 hours on a ring of coal, with plenty left when I shut it down. Without 'trying', I think 10 hours is easy. With "trying I think 12-14 is very doable.

It WILL use more fuel than an 18 inch WSM. It WILL take a little longer to reach temp. It WILL cook more food, more conveniently, and is not hard to ge tlong, consistent cooks on.

Enjoy your new smoker, whatever it turns out to be!

[Skidder]

I own three WSM's. Bought them, used them and never looked back or regretted my decision. Yes you can run from 11 or 12 to anytime in the a.m. just make sure your temps. are stable and top off the H2O if you use water and your good till morning as long as there little wind.

[smalls65]

Go ahead and make thee plunge into the WSM world...You won't be disappointed...

Ron