Smokers: 2-24" Smoke Vault Gas Smokers, Brink elec & charcoal
Grills: Weber charcoal and Vermont Casting gas
Maverick Wireless ET-733 and a 732
Taylor instant read probe with scan
So I lost my mind and will be picking up a 22 WSM & 18 WSM tomorrow
Been pondering the 18 vs 22 choice for a while and went both. Not sure how this happened but I'm blaming temporary insanity. The 22 is supposed to be new-in-box and the 18 is slightly used with Cajun Bandit door.
Now let the mods begin. May add gaskets to the 22 and leave the 18 bare. Maybe lid hinges for both. Casters and mid-section handles. I need a loan.
You will LOVE them! Although I have other cookers I use more often with every bell and whistle I can use, my ole 18 is the one that I just sit back and enjoy cooking old school. The only mod I ever did to it was my "upside-down-door" mod, and install some probe ports in it. Still love turning the scalding hot lower vents by hand.
Smokers: 2-24" Smoke Vault Gas Smokers, Brink elec & charcoal
Grills: Weber charcoal and Vermont Casting gas
Maverick Wireless ET-733 and a 732
Taylor instant read probe with scan
The "upside-down-door" mod... Well some odd years ago when everyone had a Kettle, and a WSM sitting next to each other, we were trying our best to do low-in-slow in the Kettle, (which it was never designed to do), and hot and fast in our WSM's (which it was never designed to do). On the WSM we would turn the door upside down and prop it open with a brick or broomstick or something allowing higher temps. Thus my mod below detailed on an old thread in another forum. I don't think you could do this on the newer WSM's today, nor would you want to.
So, I did my first high-heat brisket last weekend. It came out well, a bit dry but not bad. A time or two I had to open the door for that extra boost. Can't wait to try that again with this prop mod!
So in order...
I removed the guts to access the door from behind. I scribed a small line for...
Seems perfectly sane to me. What’s the over/under on the number of racks you can fit on both at the same time? Maybe a better question - the over/under on the number of Pit members you can feed at a meat up with those cookers?
You have not lost your mind. You have let go & delved deeper into idyllic Pit happiness. Inhale the fumes of your passion. Grin & enjoy. ✌ï¸â¤ï¸ðŸ’
Congrats! I ran my 18" unmodified from Maryland to Louisiana for over a decade and cooked some great BBQ. Once it's seasoned you can get 12 - 14 hours out of one bed of charcoal. I never adjusted the vents much on mine. Set and forget. Super little cooker. If the 22 inch is as efficient and stable, then you'll probably never need another grill or smoker again. I think I'd take a 22" WSM over a kettle, because you can always use your WSM like a kettle - check out the Virtual Weber Bullet page and support group. Now I'm thinking of picking up a 22" WSM. NO!
This SCARED me when I first read it, because I've chased down a 22" in good condition on CL for $ 65.00 and told him I'd pick it up this weekend. But you know how CL is - they can tell you it's yours and sell it to the next caller. I was hoping that next caller wasn't YOU.
I NEED this thing! Cooker #6 will be In da House Saturday!
You're gonna have to tell me what you'll be doing to your 22". I'll do the same.
I have:
Weber Red Limited 22.5"
Weber Gen 2 Black Performer with Igniter
modded KitchenAid Charcoal Grill - don't snicker...
Blackstone 22 with stand & hood
The ever most awesome Char Griller Side Box - don't belly laugh...
and hopefully Saturday this 22:
Tempted to run the 18 stock for a while to see how it goes. I'll use a shepherds hook to hold lid. May get a hinge for 22 (Hunsaker Brand Floating or Unknown BBQ Pinned) and gaskets
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