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View Full Version : Considering a WSM 22.5


Melrod59
10-19-2009, 08:36 PM
Hello Brethren!

I'm considering a Weber 22.5 WSM. I already have a good UDS. I just want a Weber for absolute all-night cooking. Can anyone vouch for the new 22.5 cooker?

Thanks,

Melrod59

NorthwestBBQ
10-19-2009, 08:48 PM
I love my 22.5" WSM and have won several awards with it in competition.

http://cdbejg.blu.livefilestore.com/y1pVUx-cA_g6Yurn30Q6f7Vd1Ag8CnRIEdFTSqlgl2r_SVRZYNir754Vc uOlZ2VwmYfEYaoUbYlUk382qlIkhP22g/DSC_0410.jpg

Psyco Realm
10-19-2009, 09:24 PM
I hope you paint tha WSM gold too....a Steeler fan from the burg

drbowden
10-19-2009, 10:13 PM
I have the 18.5" WSM, and use it often for overnight cooking. Just have to manage the airflow around the smoker so you do not go through the charcoal before morning.

QansasjayhawQ
10-19-2009, 10:29 PM
I have the 18.5" WSM, and use it often for overnight cooking. Just have to manage the airflow around the smoker so you do not go through the charcoal before morning.

And even then . . .

I just finished a competition where I was fortunate enough to be able to borrow a brethren's 18.5" WSM . . . wound up ditching the BBQ Guru because it was smarter than me . . . and that puppy held 235F ALL night long until I performed a 'reverse Minion Method' on it at that time . . . and when I went to dispose of the 'hot ash' at 2:00PM or so, there was still LOTS of unburned charcoal in there.

Other than using more fuel due to a larger volume, I can't imagine the design of the 22.5" working any differently than the 18.5"

Hope that helps!

sampson
10-19-2009, 10:38 PM
I've got two of them these days and am real happy with them. That is not to say there was no learning curve, getting them dialed in took me about 10 cooks total. I found that loading it with a full 18# bag of K works well, I leave a big hole in the middle where I dump a full chimney of lit coals. Also, I don't fill the water pan all the way, it seems to be too much of a heat sink when you do. I also start with boiling water, about half full. Once I got them down though, all night/all day cooks are cool. I get about 13 hours out of a load of charcoal.

Radical Rick
10-19-2009, 11:28 PM
anyone try using the WSM without the water pan?

Rookie'48
10-19-2009, 11:58 PM
I filled my water pan about 1/4 full of sand then covered the sand with two layers of heavy-duty foil. It works great as a heat sink & is a breeze to clean up - just wait for the grease to coagulate, pull off the top layer of foil, replace foil - that's it! I have the 18 1/2 inch version with the BBQ Guru 10 cfm fan & I can get about 15 to 18 hours at 235* with a full ring of K-ford. YMMV

rksylves
10-20-2009, 07:10 AM
I've got both and the 22 is HUGE compared to the 18. I didn't think the 22 would be that big but it is very large.

For comps I'm going to do the briskets in the 22 and butts on the 18. In the morning I'll switch it up and do ribs in the 22 and chicken in the 18.

Next purchase will be the Stoker to control those honeys.

Rick, I wouldn't try to run a WSM without the pan. Even empty, the pan serves to deflect direct heat around it and give the meat indirect heat/smoke. Lately I've been running empty pan with very good results.

Russ

Skidder
10-20-2009, 07:26 AM
Go to the Virtualweberbullet.com disscusion forum for more info than you'll ever need. I think Amazon is down to $344 plus free shipping on the 22.5".

Stoke&Smoke
10-20-2009, 12:33 PM
I've used ours exclusively for brisket and chicken this year in our comps. We got brisket calls 3 contests in a row using it. (Lowell MI, Milwaukee WI, and Arthur IL)

It does, as others have said, use more fuel than it's 18.5" brother, but I haven't had a need for a stoker, guru, jacket, etc, regardless of the weather.

Our last comp, last weekend at Libertyville, the temp dropped to 38 or so overnight, but our WSM kept steady heat all night long. I just add coals right before going to sleep. On the 18", I just lift off the whole center and top sections and pour it in, on the 22, the door holds open at about a 45 degree angle, so I'm able to just pour in lump like it's a coal shute:biggrin:

Thanks to Pat M, who sold me the 22 for the cool mods, that include fancy handles and a Tru-Temp them upgrade!!

ComputerMike
10-20-2009, 01:36 PM
I'm considering a Weber 22.5 WSM. I already have a good UDS. I just want a Weber for absolute all-night cooking. Can anyone vouch for the new 22.5 cooker?

Best all night smoker right there. I get 18 hours + off mine.

polishdon
10-20-2009, 02:27 PM
Hello Brethren!

I'm considering a Weber 22.5 WSM. I already have a good UDS. I just want a Weber for absolute all-night cooking. Can anyone vouch for the new 22.5 cooker?

Thanks,

Melrod59

Not sure why you would want a 22.5 WSM if you already have a UDS. Same cooking area and a heck of a lot cheaper. If you use enough fuel in your UDS you can go 16 hours.

NorthwestBBQ
10-20-2009, 05:20 PM
Not sure why you would want a 22.5 WSM if you already have a UDS.

How about a porcelain ceramic finish that reflects the heat MUCH better? :-P