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Which smoker should I use

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  • JOE E
    Club Member
    • Jan 2017
    • 86
    • Erie Pennsylvania

    Which smoker should I use

    Weber WSM 18 or Weber 22 performer?

    I have 2 four bone short ribs and need help choosing which would be a better fit for smoking them. I have a SNS I can use.
    Also should I ?
    1. Use water in the SNS or WSM
    2. Wrap or not. Paper or foil
    Any other pointers-I'll take them.
    Ive read Troutmans write up and a few others. And now I don't know what is best.
    Thanks
  • Jfrosty27
    Club Member
    • Mar 2020
    • 753
    • Muskego, WI
    • Current cookers:
      Rec Tec RT700 "Bull" pellet cooker
      Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
      Weber Genesis 3 burner gas grill w/ rotisserie
      Charbroil Grill2Go gas grill
      Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
      Weber Smokey Joe
      SnS Deluxe
      Vortex
      The Orion Cooker convection cooker/smoker (two of them)
      Blackstone 17" griddle
      Joule Sous Vide circulator

      Favorite beer: Anything that's cold!
      Favorite cocktail: Bourbon neat

    #2
    Troutman! Works every time. That’s it. I’m out.

    Comment

    • Red Man
      Club Member
      • May 2018
      • 1033
      • Western Washington

      #3
      I don’t have a wsm, but two would be a pretty tight squeeze in a 22” kettle. I’ve only done one slab at a time in my kettle. I always use water in my SnS for low and slow. I typically wrap with butcher paper after the stall in my kettle because otherwise the bark will be a bit too hard.

      Comment

      • Mr. Bones
        Birthday Hat Master
        • Sep 2016
        • 9320
        • Kansas Territory
        • Grills / Smokers
          *********************************************

          Kingsford 24" grill (Free) 'Billy'
          Brinkmann Smoke n Grill
          Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
          Weber 18" Kettle ($30 CL) 'Lil' Feller'
          Weber Smokey Joe ($25 CL) 'Lil' Brother'
          Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
          Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
          Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
          Weber 22.5 OTS DO Code Black ($15 CL)
          Weber 22.5 OTS E Code Black ($20 CL
          Weber 22.5 OTS EE Code Black ($20 CL

          Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
          Weber "H" Code 18.5" WSM '86 ($75 CL)
          Weber " " Code 18.5" WSM

          Weber 26.75, $199 NFM clearance !!!
          Weber SJS AH 'Lil' Brother'
          Weber SJS AT 'Lil' Sister'
          Weber SJS DE Code (FREE) 'Lil' Helper'
          Weber SJG M Code 'Lil Traveller'
          Weber SJS AH Code 'Kermit'
          (Lime Green)
          Horizon 20" Classic, w/baffle/tuning plate (FREE)
          Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



          Thermometers:
          *********************************************
          Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
          Maverick ET-732, (Black)
          Thermopops, (Red, Yellow, Green)
          ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
          Blue ThermaPen Mk4
          Orange Thermapen Mk4
          Pink Thermapen Mk4
          ThermoWorks IR-GUN-S
          ThermoWorks Smoke
          ThermoWorks Open Box Smoke
          4 Pro Series cable extensions
          Smoke Gateway

          Accessories:
          *********************************************
          2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
          BBQ Vortex, 2 Hovergrills, Top Deck
          Warming shelf
          MyWeigh KD-8000Kitchen Scale
          Backyard Grill marinade injector
          Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
          Bear Paws
          Meat Rakes
          BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



          Cookware:
          Probably a ton of cast iron, mostly very old...still cookin'
          G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
          '60's Revere Ware (Mom's), + others found elsewhere
          60's CorningWare 10-cup percolator (Mom's) Daily driver
          50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
          Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
          Tramontina 6.5 qt Dutch Oven

          Cutlery, etc.:
          Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
          Dexter 12" slicing knife, 6" Sani-Safe boning knife
          Smith's Tri-Hone Natural Arkansas Knife Sharpening System
          Multiple steels, from all over the planet
          Crock sticks
          Diamond stones, various
          Lansky Sharpening System

          Tableware
          Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
          Dinner: Guests: Washington Forge, Town and Country
          Fancy / Formal: Family silverware

        #4
        Me? WSM, water pan. Ymmv.

        I have a few cookers to choose from...
        Given yer choices, 'tis what I'd do...

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Realized I didn't fully complete yer survey..Sry, totally my bad.

          I don't wrap, but that has absolutely nuthin to do with whether ya should, or not.

          But, ya did ask...
          Last edited by Mr. Bones; September 5, 2020, 09:29 PM.
      • JeffJ
        Charter Member
        • Feb 2015
        • 2409
        • Michigan
        • Jeff

        #5
        For 3 slabs I'd use the WSM and I'd put enough water in the pan for it to run for a couple of hours before the water evaporates. It enables you to run the vents mostly open facilitating cleaner smoke (fire running hotter with the water as a heat sink).

        Comment

        • bbqLuv
          Club Member
          • Jan 2020
          • 410
          • Milwaukie OR

          #6
          My pick is pellet grill. Or flip a coin.
          Wrap in Foil or Paper? Flip the coin again.

          Comment

          • klflowers
            Club Member
            • Sep 2015
            • 3260
            • Tennessee

            #7
            I have done them on both, my vote is the WSM. More room than the kettle/SNS, and I have better temp control on my WSM.

            Comment

            • surfdog
              Club Member
              • Mar 2016
              • 1091
              • Sunny SoCal
              • Cooking gadgets
                Weber Summit Charcoal Grill Center
                Weber Summit Platinum D6
                Blue Rhino Razor
                Dyna-Glo XL Premium Dual Chamber
                Camp Chef Somerset IV along with their Artisan Pizza Oven 90
                Anova WiFi

                Thermometers
                Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

                Other useful bits...
                KitchenAid 7-qt Pro Line stand mixer
                A Black & Decker food processor that I can't seem to murder
                A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
                Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
                All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
                Weber GBS griddle, pizza stone, and wok
                Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL

              #8
              Both! LOL
              Great opportunity for taste test.

              Comment


              • Andrrr
                Andrrr commented
                Editing a comment
                Agreed. Do one on each and let your own tastebuds tell you which is better. If you want to toy around with wrapping then cook them both on the same smoker and only wrap one rack. It’s the best way to see what you prefer.
            • Huskee
              Pit Boss
              • May 2014
              • 15058
              • central MI, USA
              • Follow me on Instagram, huskeesbarbecue

                Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                Smokers / Grills
                • Yoder loaded Wichita offset smoker
                • PBC
                • Grilla Silverbac pellet grill
                • Slow 'N Sear Deluxe Kamado (SnSK)
                • Dyna-Glo XL Premium dual chamber charcoal grill
                • Weber 22" Original Kettle Premium (copper)
                • Weber 26" Original Kettle Premium (black)
                • Weber Jumbo Joe Gold (18.5")
                • Weber Smokey Joe Silver (14.5")
                • Brinkmann cabinet charcoal smoker (repurposed)

                Thermometers
                • (3) Maverick XR-50: 4-probe Wireless Thermometers
                • (7) Maverick ET-732s
                • (1) Maverick ET-735 Bluetooth (in box)
                • (1) Smoke by ThermoWorks
                • (1) Signals by ThermoWorks
                • Thermapen MkII, orange
                • ThermoPop, yellow
                • ThermoWorks ChefAlarm
                • Morpilot 6-probe wireless
                • ThermoWorks Infrared IRK2
                • ThermoWorks fridge & freezer therms as well

                Accessories
                • Instant Pot 6qt
                • Anova Bluetooth SV
                • Kitchen Aide mixer & meat grinder attachment
                • Kindling Cracker King (XL)
                • BBQ Dragon
                • Weber full & half chimneys, Char-Broil Half Time chimney
                • Weber grill topper
                • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                • Pittsburgh Digital Moisture Meter

                Beverages
                • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                • Most favorite beer: The one in your fridge
                • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                • 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 me
                Real name: Aaron
                Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                Occupation:
                • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

              #9
              Sorry I'm late to the party. My choice, if I had both, would be:

              Weber 22 w/ SnS. More efficient with coals given no need for all that space.

              1. Yes water. Not that it's needed, but I would because I just would and the reservoir is there.
              2. Wrap at ~180 or so, just like a brisket. Foil. take to 200-210. No exact temps needed.

              After the above, hold about an hour faux cambro style. You could also just shut your vents and let the grill come down in temp naturally, use that as your faux cambro, no need to dirty a cooler.

              Comment


              • JGo37
                JGo37 commented
                Editing a comment
                I never had the guts to try cambro in situ. I do pretty well after all this time managing fuel, so I'll try it.

                You've probably seen me promote a table top roaster on warm as a faux cambro before - easier than running towels in a drier and muddying up a cooler...

              • Huskee
                Huskee commented
                Editing a comment
                JGo37 Hundred ways and they'll all work. I am lazy so I use the less-things-to-get-ready-and-then-have-to-clean-later method
            • JOE E
              Club Member
              • Jan 2017
              • 86
              • Erie Pennsylvania

              #10
              Okay I ended up with a 4lb and a 5lb rib after removing the fat.

              Comment

              • JOE E
                Club Member
                • Jan 2017
                • 86
                • Erie Pennsylvania

                #11
                Sorry I hit the wrong button. I was trying to download files but I guess I can't figure it out. Oh well.

                I trimmed the ribs, dry brined for 22 hours and applied POG mix on top of some worchester sauce. Then onto the WSM. I put one rack on the top grill and the other on the bottom grill. I used the water pan, which I find makes it a bit harder to get the temperature up. Anyway I got it to run between 250-275.I did not wrap them. I spritzed several times about hourly with a mixture of beef broth, soy sauce, worchester and dill pickle juice.

                The 4lb took about 5 hours and the 5lb took around 6 hours. I wrapped each one in butcher paper and into the cooler for an hours rest. Both were butter probe tender and they were fantastic, I have 2 more in the freezer and can't wait to get them on the grill. Thanks to all for your help and comments..

                If I figure it out I will post some photos I took throughout the cook..

                Comment

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