I don't have any experience with the WSM, but I remember an interview or video on the pit some years ago with Harry Soo (Slap Yo Daddy BBQ) where he claimed to have over a hundred competition wins using the WSM 18". I believe his bottom line was something akin to "its the pitmaster, not the pit". Out of curiosity, I found this video of Harry cooking a 21 pound brisket on a WSM 18". Anyway, looks like you're good to go with the 18" if that's what you decide.
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Agree with Johne Double 0. It is the cookie & not the cooker. Is there anything else you wanna cook. Consider everthang. Bein ya never smoked anything afore, what are ya cookin now & what is yer cooker. You might want to expand into some other endeavor like turkeys, peanut butter, who knows what. Let us know & we’ll hep ya spend mo of yer money.Last edited by FireMan; April 27, 2023, 09:42 AM.Comment
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Currently, the majority of my outdoor cooking is done on a Blackstone Griddle which I could not be happier with. Been using it for about 5 years and have had no regrets grabbing this over the traditional gas grill I grew up with. That said, I'm not a big Steak Cooker, I do steaks few and far between and when I do I am happy doing a butter base reverse sear in my cast iron.
I pulled the trigger the other night on the WSM 18. For what I do now, and who I host I think this size fits the bill atm.
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I loved my WSM 22…but gave it away when I got my WSCGC. Sometimes I wish I still had it. Not a lot, but sometimes.
But if I feel the need, I might lean heavy towards the Bronco Pro, if only because it’s a bit different. But the WSM is a great smoker that’s easy to recommend. It’s pretty versatile and the learning curve isn’t super steep. FWIW, I’ve never used any of the other sizes but had no issues with the 22.
That said, for years the only cooker I had was a large gasser. I was able to turn out some respectable smoked foods with it. The key is learning the ins & outs of whatever cooker you’re using.Comment
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I have the 18” WSM. I’ve done a few mods and I love it. However I don’t do briskets, I do chuckies instead. I also hang my ribs. There have been a handful of times I needed a little more room but then I just fire up my blue 22”Weber Kettle. You’ve got a lot of good info, GOOD LUCK on your new smoker choice!Comment
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I have both the 18” and 22” WSM and they both work great. I had the 18 a year or so before the 22 and use the 22” way more. The 18 is usually the overflow smoker when doing turkey since I spatchcock and remove the legs altogether. 2 breasts in the 22 and 4 legs in the 18. Never had an issue with temp control in either but the 22” came with a DigiQ and fan so that helps.Comment
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I got a WSM 18" as a Christmas Gift a couple of years back. I specifically didn't want a pellet smoker (I wanted to learn how to smoke with charcoal) and didn't have the space for an offset smoker. Except for an abysmal first smoke of salmon with woefully not enough charcoal and too thin a piece of fish, I have had nothing but success with my WSM. That includes numerous briskets. Can I smoke giant size briskets...no. But on larger that 18" briskets, I use a Jalapeño popper rack to lift the meat so I can tuck the flat and point into the handle areas. I thought about buying a curved rib rack but the popper rack does just as well. Everyone one of my briskets have been good to fantastic. I have smoked using the water pan as well as smoking dry. Great outcomes every time. I do recommend seasoning the smoker with a couple of dry runs before smoking anything. This is from experience where I have sleepless nights trying to control the temps. Temps are very consistent now. Love my WSM 18.Last edited by jsaniga; May 26, 2023, 07:45 AM.Comment
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I have an 18" WSM - actually my second one - and a Bronco. I have done pretty large briskets in the WSM; I haven't done a brisket in the Bronco yet. I like both, the Bronco was easier to learn but they both hold temps excellently. The biggest difference to me is that the WSM is portable. You won't be moving the Bronco very much, it is a beast.Comment
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Congrats on pulling the trigger on the 18" WSM, Kangabolic . It's always great fun getting a new cooker and putting it through its paces. You've got a lot of folks here who can help with any issues you have with it. Enjoy your upcoming cooks, and let us hear about them!
KathrynComment
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Personally I'd avoid the 18", especially with brisket. I have the 22" for maybe 20 years now, and can barely fit 1 large brisket on it. Sometimes I like to split the point/flat because I love my burnt ends and hate the seam, which you won't be able to do with a 18".Comment
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Every device that cooks with charcoal or fire requires experience and lots of observation.
I have smoked ribs using a rusted steel fire pit and old garbage can lid.
Just do it. Start small and inexpensive, then graduate to larger cookers as your budget and space allows. if you like the food and the process, it is a labor of love.
I run an offset now, after many other smaller charcoal smokers. Seasoning and Splitting wood, and hours of maintaining a clean fire is lots of work and constant attention s required; but IMHO the best smoked food possible. 🍻😎Comment
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Bought my 18 WSM in 2002. In those days, when smoking brisket. I separated the point from the flat. Put the flat on the top grate and the point on the bottom grate. And I've actually been thinking about separating the brisket again, even smoking it on my offset.
January 28, 2005 brisket cook
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I’ve only done 1 brisket on my 18 WSM and I did it for our annual Christmas Eve Eve (the 23rd) Party a few years ago. I smoked it over night during single degree ° temperatures and wind conditions. It turned out great. I put the smaller of the two briskets I smoked that night and placed a small wood chunk underneath it to help it fit and prevent any moisture from pooling. I also used my Billows fan too and it ran all night. The other brisket was done on my pellet smoker.Comment
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Congrats on your new WSM 18", Kangabolic . I have the same and it did a few mods. In retrospect it would have been nice for the 22" but it is also alot bigger and tough if your castle is space constrained. My mods included a Gasket, larger coal ring, and hinge. You'll see the door but don't think you need it if you get the gasket kit and hang the door upside down during the cook.
I really like it and followed a lot of good advice, mostly on this site, to get it to cook like a champ. Some of the initial cooks may fluctuate as you both get used to setting up and controlling the fire, whether you keep water in the basin, and also general burn in. Don't get frustrated at first. Practice with some forgiving cooks (e.g., Pork Butt) and you'll get to be good in no time. I've done a brisket flat, a point, and 2 points (the latter for KC beef burnt ends) plus other assorted pork and fowl and I've received plenty of rave reviews. And not just from myself
Best of luck and if you don't find the info you need within the depths of the Pit or other sources, you have many folks here that can and are willing to help. Enjoy and happy smoking!Comment
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I highly recommend cooking brisket on 22" Weber Kettle using Cooks' Country method. I use B&B briquettes, not Kingsford. When wrapped, brisket can go indoors to the oven until it reaches waba-waba stage. I've actually sold one for a Thanksgiving dinner. I'm cooking choice, removing lots of fat between point and flat but not fully separating.Comment
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I love how someone can randomly push an old discussion to the forefront, and suddenly everyone is either congratulating or advising someone on the cooker they already bought in April 2023!
Sadly Kangabolic has not logged in since May 2023...
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I was half way through the first page before I noticed the time stamp. 🤣 -
Santamarina Right?! I saw my comment above and it was from April 2023. O_o
And it was one of the last in that batch…
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