Thanks to all for input!
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Weber Smokey Mountain 18 or 22
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Club Member
- Nov 2017
- 7147
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
22 is what I would go with. You have to cut ribs or roll them up to fit on the 18†WSM, and do tricks to fit a big brisket on there - the 22 will hold such things with ease.
I’ve never wanted a smaller grill or smoker_
- Likes 3
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Founding Member
- Jul 2014
- 5569
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Okay, clearly no one else is gonna say so I’m gonna ... SIZE MATTTERS DAMNIT ... and yes, that’s what she said too!
Now, before you all get your mind too far in the gutter .... When I’ve been buying bbq’s my wife told me that I should buy the biggest, highest quality that I could afford so that I wouldn’t regret it in 5 days ... she also mumbled something about bigger is always better ... not sure what that means ;-)
anyhow, I bought the biggest Hasty-Bake and the biggest WSM I could buy and I have never regretted it.
I can cook the biggest brisket you’ve ever seen on the WSM without having to do anything awkward like bend it or wrap it. I can put 3 slabs of back ribs on it side by side with no issues. I can put a 20 lb spatchcocked turkey on it, no issues. I have cooked 4 pork butts without even a single space problem. I honestly haven’t even come close to a size problem on the WSM 22.
Looking at the space available on the WSM 18, I do not believe this would be the same ... the 18 would challenge me from the get go with how to deal with 2 or more racks of ribs. For $100 more you can buy a cooker that doesn’t require you to roll your ribs into weird circles
here’s some pictures on the WSM 22
16 lbs of brisket
a whole bunch of beef ribs
Doesn’t that 8 lb pork butt look lonely?
20 lbs of turkey spatchcocked ... try that on any other smoker!
3 slabs of back ribs side by side .... again, try that on another smoker
- Likes 5
Comment
-
Founding Member
- Jul 2014
- 5569
- Maple Valley, WA
-
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Last thoughts, in case you’ve read the reviews on the public side about trying to maintain temps on the WSM 22 ... this honestly isn’t a problem. First, there’s tons of us on here with this smoker and we are happy to give advice and input on set up, temp management, etc. Second, there’s so many resources on the internet, that you will have a plethora of info.
The WSM 22 is the absolutely best big smoker you can buy for the money. Add some solid mods to it, especially some lavalock to seal the leaks, a new door, and a lid hinge and you are about to rock a smoker that can compete with any of the multi-thousand dollar bad boys out there. For a total price, all in, of about $550 with mods.
That, my friend, is crazy!
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