22.5 wsm

nmayeux · 02-15-2013, 12:00 PM

Anyone here use a 22.5 WSM with a Guru/Stoker regularly for competition? I was thinking about picking up a Backwoods Party to augment my Lang 60 for big meats during the night, but after a little thought, the WSM is 1/3rd the cost, and should work well with a draft controller. Any major reasons why this wouldn't work or be practical?

OneBallBiscuit · 02-15-2013, 01:00 PM

I have the 22.5 with the PartyQ...so far, so good...

jketron · 02-15-2013, 01:05 PM

I have not competed yet but I use that set up

Still Smokin · 02-15-2013, 01:11 PM

I compete with a 22.5 WSM and 2 18.5 WSM's. I do not use any temp controller, WSM's hold a consistant temp. I get 10+ hours cook time and the temp seldom varies once I get it dialed in.

Temp controllers are nice and I am sure that they help get ma burn time but I just can't afford them.

DawgPhan · 02-15-2013, 01:25 PM

If you want to run a 22 with a guru or a stoker you need to get the 10cfm fan. The 5 just runs all the time to keep up. If the fan runs all the time you get weird heat patterns in the WSMs and they dont cook even.

The 22 gives you a ton more space so you can cook a nice brisket or a couple of slabs of ribs without scrunching everything up.

The 22 also eats through fuel. Not nearly as miserly with the charcoal as the 18 is. I do recommend either a water heater wrap or a wind break of some kind if it is cold/windy...

DawgPhan · 02-15-2013, 01:26 PM

also you are welcome to stop by kudzu Q next contest and talk webers. Terre and I both have a lot of experience with them.

wickedbbq'r · 02-15-2013, 01:37 PM

I have not found a need for a temp. control device for my wsms. Very easy to dial in and let it rock. I have not found outside temp. to be an issue, it's wind. Depends on when and where you are competing, because if it's really cold with a lot of wind your going to have trouble. Sometimes a couple of walls on your canopy will do the trick. I have been looking at the Backwoods G2 Chubby just for the overnight cook. You can fit full size pans in the G2, where in the standard Party you can not.

Pigs on Fire · 02-15-2013, 01:42 PM

Make sure you use the damper on the fan to squeeze it down a notch. And you can use water in the pan, despite being told not to (by at least the BBQ Guru folks). I think you will see a smoother-running fan and fire by using water.

What you don't want to do is fill that 3-gallon water pan up slap full with cold water and 1/2 chimney of coals dumped on top of a full charcoal ring of dry charcoal. You will burn through some charcoal getting that 3 gallons of water heated up.

I would add a decent amount of lit charcoal and maybe a gallon of water. Assemble the cooker and hook the fan up and let it run. When it calms down, add more water. Do this in stages. I would say when you have a smoker to temp with nearly a full pan of water, load in more charcoal and you'll be set for 6-8 hours.

Sounds like a lot of work but it's not.

And the 22" WSMs do burn some fuel, but they can cook roughly twice the meat of an 18".

With all that said....I don't mind letting it run naked. I have found that unless it is 18-25°F outside, there's not much problem with getting one to run at 250°F as long as you use water.

mobow · 02-15-2013, 02:02 PM

I cook it all on a 22.5 without a guru (or similar device) works fine. Two butts and a brisket till wrapped then on with 3 racks of ribs. When big meats go into cambro put chicken on WSM. Nuff said. keith

nmayeux · 02-15-2013, 02:58 PM

Quote:

Originally Posted by wickedbbq'r

I have not found a need for a temp. control device for my wsms. Very easy to dial in and let it rock. I have not found outside temp. to be an issue, it's wind. Depends on when and where you are competing, because if it's really cold with a lot of wind your going to have trouble. Sometimes a couple of walls on your canopy will do the trick. I have been looking at the Backwoods G2 Chubby just for the overnight cook. You can fit full size pans in the G2, where in the standard Party you can not.

I looked at the G2, but two things are making me think otherwise... 1. Price. 2. Weight

Uncle Bud just bought a G2 Party, and he says that it is all he can do to load it by himself. I like the idea of the WSM, as I can just throw it in the back of a truck or my Explorer when by myself, which is pretty often.

Jaskew82 · 02-15-2013, 03:43 PM

I have competed with Smo' Q using the 22.5" WSM. I also use one at home. Works well.

Cayman1 · 02-15-2013, 03:53 PM

We have three 22s and one 18 for comps and use Auber controllers. Set and forget. If I need to, I can load the trailer by myself. Couldn't do that if we used big heavy cookers.

nmayeux · 02-15-2013, 03:59 PM

Quote:

Originally Posted by Cayman1

We have three 22s and one 18 for comps and use Auber controllers. Set and forget. If I need to, I can load the trailer by myself. Couldn't do that if we used big heavy cookers.

Looking at your avatar, I had to laugh, as I just got back from Springfield Tuesday afternoon. If I had taken the time, I could have tried to hookup and look at your rigs!

Atlasman · 02-15-2013, 03:59 PM

WSM 22.5 with a PartyQ here.

No complaints...........cooks great food. Took 6th in ribs at my first comp ever with this unit.

G$ · 02-15-2013, 04:31 PM

Yes, our comp set up was WSM 22s and 18 run by stokers.

02-15-2013, 12:00 PM	#1
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	22.5 wsm Anyone here use a 22.5 WSM with a Guru/Stoker regularly for competition? I was thinking about picking up a Backwoods Party to augment my Lang 60 for big meats during the night, but after a little thought, the WSM is 1/3rd the cost, and should work well with a draft controller. Any major reasons why this wouldn't work or be practical? __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha

02-15-2013, 01:05 PM	#3
jketron Full Fledged Farker Join Date: 03-23-12 Location: Carlsbad, CA	I have not competed yet but I use that set up __________________ ------------------------------- John, KCBS CBJ Humphrey's Cubed Beast Backwoods Party G2, WSM 18/22 Grill of His Dreams #1 Rule of BBQ... Have fun :razz:

02-15-2013, 01:37 PM	#7
wickedbbq'r Full Fledged Farker Join Date: 08-27-09 Location: Fairfield County, CT	I have not found a need for a temp. control device for my wsms. Very easy to dial in and let it rock. I have not found outside temp. to be an issue, it's wind. Depends on when and where you are competing, because if it's really cold with a lot of wind your going to have trouble. Sometimes a couple of walls on your canopy will do the trick. I have been looking at the Backwoods G2 Chubby just for the overnight cook. You can fit full size pans in the G2, where in the standard Party you can not. __________________ [FONT=Comic Sans MS][COLOR=green][B]Green[COLOR=black]witch Que Co. BBQ Team[/COLOR][/B][/COLOR][/FONT] KCBS Member & CBJ. NEBS Member Viking SS Gravity-Fed Smoker Meadow Creek TS120P 1-22" WSM 1-22" Weber Performer

02-15-2013, 02:02 PM	#9
mobow is one Smokin' Farker Join Date: 12-11-09 Location: Marshall MO	I cook it all on a 22.5 without a guru (or similar device) works fine. Two butts and a brisket till wrapped then on with 3 racks of ribs. When big meats go into cambro put chicken on WSM. Nuff said. keith __________________ WSM 22.5, MCBJ, In The Key Of Que

02-15-2013, 03:43 PM	#11
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Mooresville, NC	I have competed with Smo' Q using the 22.5" WSM. I also use one at home. Works well. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

02-15-2013, 01:00 PM	#2
OneBallBiscuit Is lookin for wood to cook with. Join Date: 06-27-12 Location: Carmel, NY	I have the 22.5 with the PartyQ...so far, so good...

02-15-2013, 01:11 PM	#4
Still Smokin Full Fledged Farker Join Date: 10-20-10 Location: Lowcountry SC	I compete with a 22.5 WSM and 2 18.5 WSM's. I do not use any temp controller, WSM's hold a consistant temp. I get 10+ hours cook time and the temp seldom varies once I get it dialed in. Temp controllers are nice and I am sure that they help get ma burn time but I just can't afford them.

02-15-2013, 01:25 PM	#5
DawgPhan is One Chatty Farker Join Date: 08-09-07 Location: Atlanta, Ga	If you want to run a 22 with a guru or a stoker you need to get the 10cfm fan. The 5 just runs all the time to keep up. If the fan runs all the time you get weird heat patterns in the WSMs and they dont cook even. The 22 gives you a ton more space so you can cook a nice brisket or a couple of slabs of ribs without scrunching everything up. The 22 also eats through fuel. Not nearly as miserly with the charcoal as the 18 is. I do recommend either a water heater wrap or a wind break of some kind if it is cold/windy...

02-15-2013, 01:26 PM	#6
DawgPhan is One Chatty Farker Join Date: 08-09-07 Location: Atlanta, Ga	also you are welcome to stop by kudzu Q next contest and talk webers. Terre and I both have a lot of experience with them.

02-15-2013, 01:42 PM	#8
Pigs on Fire Full Fledged Farker Join Date: 08-20-10 Location: Marietta, GA	Make sure you use the damper on the fan to squeeze it down a notch. And you can use water in the pan, despite being told not to (by at least the BBQ Guru folks). I think you will see a smoother-running fan and fire by using water. What you don't want to do is fill that 3-gallon water pan up slap full with cold water and 1/2 chimney of coals dumped on top of a full charcoal ring of dry charcoal. You will burn through some charcoal getting that 3 gallons of water heated up. I would add a decent amount of lit charcoal and maybe a gallon of water. Assemble the cooker and hook the fan up and let it run. When it calms down, add more water. Do this in stages. I would say when you have a smoker to temp with nearly a full pan of water, load in more charcoal and you'll be set for 6-8 hours. Sounds like a lot of work but it's not. And the 22" WSMs do burn some fuel, but they can cook roughly twice the meat of an 18". With all that said....I don't mind letting it run naked. I have found that unless it is 18-25°F outside, there's not much problem with getting one to run at 250°F as long as you use water.

02-15-2013, 03:53 PM	#12
Cayman1 is one Smokin' Farker Join Date: 07-20-12 Location: Springfield, MO	We have three 22s and one 18 for comps and use Auber controllers. Set and forget. If I need to, I can load the trailer by myself. Couldn't do that if we used big heavy cookers. __________________ Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo.

02-15-2013, 03:59 PM	#14
Atlasman Full Fledged Farker Join Date: 06-12-12 Location: Ny	WSM 22.5 with a PartyQ here. No complaints...........cooks great food. Took 6th in ribs at my first comp ever with this unit.

02-15-2013, 04:31 PM	#15
G$ is Blowin Smoke! Join Date: 01-01-05 Location: Southern Arizona	Yes, our comp set up was WSM 22s and 18 run by stokers.