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Thinking about a wsm

post #1 of 10
Thread Starter 
I started out with an ecb which I quickly modified. Then moved to a pitmaster deluxe. And now after being away from smoking am getting back into it. I am now thinking about a wsm, I was wondering what size is perfered? I know temperature has an effect but how hard are they on charcoal?? Any suggestions?

Thank you
post #2 of 10


Hey Ben!

 

I am a Weber fan myself and I absolutely love my WSM. They are very easy for a beginner to learn on, and they work so well even some of the pro's continue to use them in competition  Thumbs Up

 

 As for size, I remember asking myself the same question before I purchased mine... I decided to "go big or go home" and bought the 22.5" (first haha). My reasoning behind the choice was my own love for ribs! Ribs, ribs, and more ribs... that was what my main intended use of the smoker would be, so the larger diameter was a no-brainer decision for me. The 22.5" can hold 6 full racks of St. Louis cuts all laying flat (3 rib racks per smoker rack) My bro-in-law owns the 18.5" and it works just fine as well, although he is limited to only using babyback cuts which are shorter in length, and he can only hold 2 per rack.

 

3 years of happy smoking later, I decided to add the 14.5" to my collection and I love it just the same. It is compact enough to easily transport to a friends or to bring camping... if I am going to do Chicken quarters or maybe smoke a Fatty I use the small one th_wsmsmile0ly.gif

post #3 of 10
I have the18.5 and trim off small hunks of briskets and a few bones off ribs. The hunk I cut off brisket is made into breakfast as the rest finishes and I wrap the single rib bones with bacon and eat those as snacks as the ribs finish as well. My last brisket smoke was about 30 ish degrees outside and I had over a quarter of the charcoal ring still leftover. I suggest you go to a store and put stuff on a display model to get an idea how much you can put on it. Also buying charcoal when it's on sale at half price usally twice a year can make it easier on the pocketbook to go with the 22 if that's what you decide.
post #4 of 10

I suggest you go look at them in person... the size difference between 18.5" and 22.5" doesn't sound like much, but you will be surprised in the overall size difference between them!

 

I was digging through my photos and found this pic showing my 22.5" next to my bro's 18.5" for reference

 

 

I cant seem to find any pics of my 22.5" next to my 14.5" aside from this one showing only the base with barrel and lid removed for lighting...

 

 

Cant fit all this good grub (at once) on the smaller ones... this is just the top rack, still room for more down on second rack... :drool:

 

 

 

 

post #5 of 10

I haven't met a brisket I couldn't fit in my 18.5 yet, but there's been some close calls. As for ribs, I just fold 'em under.  That being said, if you have the cash burning a hole and plan on loading it right up, I'd go 22.5.

 

th_wsmsmile0ly.gif

post #6 of 10
Thread Starter 

Thank you guys you have been helpful!!!

post #7 of 10
post #8 of 10
post #9 of 10
So 6 hrs and 15mins. The meat temp is 174.
Keeping in mind it started out as a 18 lbs and after trimming it is 15 lbs. it is wrapped in butcher paper
So how much longer before it reaches 205?
post #10 of 10

You should be getting there soon. I'm guessing you went to bed after your last post. I'm betting when you get up it will be close to done.

 

Al

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