I have been cooking and doing my smoking on a weber 22in kettle with the slow n sear and it is turning out fantastic! I am thinking of buying a wsm so i can do more food at once and i am thinking it should turn out even better being able to smoke slower and lower. Im just looking for your thoughts if it makes sense to spend 399$ on a wsm or what other options i
might go with to create better food and more of it ,Thanks!
I have been cooking and doing my smoking on a weber 22in kettle with the slow n sear and it is turning out fantastic! I am thinking of buying a wsm so i can do more food at once and i am thinking it should turn out even better being able to smoke slower and lower. Im just looking for your thoughts if it makes sense to spend 399$ on a wsm or what other options i
might go with to create better food and more of it ,Thanks!
I often use my 18" WSM with my 22" Performer (& sns) for multiple cooks. As well, I have had them both going at the same time with my LBGE and once this year with the Genesis gasser, all 4 at once. Neighbors thought the house was on fire.
No, I would not say that, if fact a 22" is probably more versatile than an 18". I've had my 18" for 15 years and have tricked it out with all kinds of modifications. It suits my use well. Your milage may vary.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
It'll get you more capacity, but "even better" and "slower and lower", nah. Cooking temp is a direct result of being in control of your vents, and the quality of food (in this context) is directly related to your fire management.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
I bought an 18" and did the rotisserie which I use a lot and love. I do frequently wish I had gotten the 22" instead. Ribs fit easier just nice to have extra space instead of crowded space. I used to have the 14.5" but it was stolen off by back porch. I live in the city so you cannot leave anything out unless it is tied down. The nice thing is I was able to keep the 14.5 charcoal ring which is nice because you can use less charcoal for a smaller cook.
I just picked up an 18" WSM on trade and made the best pulled pork I have ever made. I love my 22" with slow-n-sear but I dont like the capacity. I use a pellet cooker for 90% of my smoking because I dont like the capacity of a kettle. I hate trying to fit everything on 1/2 of a 22". I know it can be done but its not fun. If you get a WSM I would get a 22" or if you get an 18" maybe fabricate a hanging rack so you can cook like the PBC
I feel your pain marshall. In fact I obsessed over this exact issue. That was until last week while shopping at Home Depot for the 22" WSM, which they don's stock, I stumbled upon them closing out the 18.5 WSM for $135.00. So, I purchased 3 of them.
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