Do I need both? I currently have an 18" wsm that is a great cooker but only gets used in low and slow. I do not have a slow and sear and I would like one. Can I justify having both wsm and slow and sear? I know they are totally different but my preferred smoker is probably the 26" kettle. I'm kicking around the idea of getting the sns in the 22 size so I can use in all the kettles.
So I guess it boils down to should I sell the wsm to fund a sns?
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I don't know if I'd get rid of the WSM. I got rid of a drum smoker at the beginning of the summer and picked up a Smoke EZ. It works as advertised but it's just not the same as having a dedicated smoker.
That being said, I have a SNS in one of my kettles and I like it quite a bit.
I guess my input is to keep both and save up for the 22" SNS.
My input is sell the WSM to fund the SnS. I don't own a WSM but with multiple kettles I don't really see any need for one. If I could only have 2 cookers due to space then sure a kettle and WSM makes sense. You smoke with kettles today correct? The SnS is also a kick ass sear tool. 2n1
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Quote from: kettlebb on September 13, 2017, 08:21:37 AM
My input is sell the WSM to fund the SnS. I don't own a WSM but with multiple kettles I don't really see any need for one. If I could only have 2 cookers due to space then sure a kettle and WSM makes sense. You smoke with kettles today correct? The SnS is also a kick ass sear tool. 2n1
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Yes i smoke on the kettles all the time. They are always out and ready to go. The wsm absolutely excels at holding 250 for long periods of time but the kettles do nearly as well. I like water in the pan and I always use water in the kettles when smoking low and slow. The sns would be a superior, more convenient way of doing what I already do and would be used for grilling and smoking. I'm using the bigger better basket at the moment in similar fashion with success. I know the sns would get used way more often than the wsm. I have no idea, I may have to have both and decide later.
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I have the WSM 18 , 22 and a SnS for my 22 kettle. The SnS is great but no way would I sell my 18 to get one. With the SnS you're still limited to smoking real estate , can't do overnight cooks with peace of mind like you can with the WSM . The SnS won't keep your target temp as long as a WSM will. Just my thoughts
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I sold my SnS as I never used it. The WSM is just too good.
Not starting a pissing match. I've got 9 hours with my SnS before. Does the WSM go a lot longer? I'd like to try one just so I could see for myself but I don't see them online often and it would have to be dirt cheap.
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I just flipped the $20 WSM I bought a few weeks ago to buy a SnS...
I like the WSM, but I love smoking on my 26ers. My frustrations with the WSM were mostly about adding charcoal, mess, and just the number of parts involved...Overall, I've bought (used) and then sold 3 WSMs, and I've never missed any of them. On the other hand, I do miss all the kettles I've sold or given away!
I've got 16 hours on my 18" WSM, more than once
Damn. 16 hours would be sweet.
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If space isn't a problem, keep both. The WSM is a great smoker and cooker. I have a 22, it's a beast, I probably only needed the 18, but bigger is better in my eyes.
16 hours at 250? No problem, with Weber charcoal, I think I could get 20+ hours, brisket? No problem.
You have invested into your WSM, don't sell it and regret it.
Have you tried hot and fast in it? Have you taken the water pan out and smoked over the coals with the fat dripping on them?
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Quote from: kettlebb on September 13, 2017, 12:38:04 PM
Not starting a pissing match. I've got 9 hours with my SnS before. Does the WSM go a lot longer? I'd like to try one just so I could see for myself but I don't see them online often and it would have to be dirt cheap.
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my WSM 18 went 12 plus hours on 2 chimneys of Weber charcoal running 225. Also bigger water pan so no need to refill water. Only overnight cook I did with my SnS , around 3 am the water steamed out and temps rose pretty high . Why I love having WSM. Set it up and let it go while you sleep without a worry in the world . I just picked my CB door and ring up from their warehouse. Got to fire it up to calibrate my new thermometer and why I'm at it , doing a rack of ribs for tomorrow. Going to let it rip and see how long it goes with my upgraded charcoal ring.
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Quote from: kettlebb on September 13, 2017, 12:38:04 PM
Not starting a pissing match. I've got 9 hours with my SnS before. Does the WSM go a lot longer? I'd like to try one just so I could see for myself but I don't see them online often and it would have to be dirt cheap.
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I just had a brisket on mine last weekend for 14 hours. Was just about out of charcoal but it was still holding 215 degrees. That was always my biggest complaint about the SnS was that I was always having to reload it when I did large cuts of meat (brisket or butts). I was able to get a longer burn time with a snake so found myself doing that more often then using the SnS and finally sold it to a buddy who was really wanting to get one. Don't get me wrong, it did a great job or 6-7 hours (never got longer than that out of mine) but any longer and I was refueling. Brandon, if you want to give one a try, let me know. I have (3) of the 18's, (2) 14's and one 22 ;D
Lol Tom! It's fall and football season so I may take you up on that brother.
@wessonjb I saw your post with the new door. That is the way it should look from the factory. Your cooker looks sweet brother.
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I have a 26er (22 SnS) and a 22 WSM.
I use the 26er at least 3-4 times a week and have done everything on it except a brisket. Not because I don't think it could handle it, but just because, situationally, I was doing other things on the 26er.
I only use the WSM 4-5 times a year, but would never consider getting rid of it. For me the WSM is like that specialty tool that, when you need it, it's really what you need. Also, I have the WSM set up for my CyberQ which really takes all the pressure off on those really long cooks. I know my WSM is a hog, but I can put a brisket on, go to sleep, run errands, etc. and not have to worry or check it until I've hit the stall. Could never do that on my 26er.
I know that a lot of you guys have many, many, many Kettles (I do not) so that would be the only reason I would consider selling the WSM.
BD
You also can't hang ribs with a sns.
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Quote from: kettlebb on September 13, 2017, 02:47:57 PM
Lol Tom! It's fall and football season so I may take you up on that brother.
@wessonjb I saw your post with the new door. That is the way it should look from the factory. Your cooker looks sweet brother.
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Thanks man ! That door INSTANTLY stopped leaking . Got it fired up now and calibrating the new dome thermometer
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I had an 18" that would hold temp beautifully for 14-16 hours with minimal monitoring and only an occasional adjustment. It was great, but when a 22" popped up on CL at a price I couldn't pass up I sold the 18" to a friend and grabbed the 22". The 22"s ability to hold temp is unreal. On Memorial day it sat at 250 degrees for 18 hours without a single vent adjustment, and at 22 hours was still at 235 degrees. This was not a full load of charcoal and it would've held 250 longer if I'd tried to, but the cook was over and my attention was elsewhere. IMO, the 22" is superior to the 18" in its capacity and its ability to maintain temperatures. On the other hand, they take up more storage space, they cost more, and they consume more fuel.
BTW, I use play sand in the water pan and am a huge proponent of it. The sand serves as a heat deflector and heat sink without sloshing or evaporating the way water does.
For those using sand in the water pan do you still cover with foil to prevent grease trapping in the sand?
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I'd like to do a side by side smoke session of ribs or a couple pork butts with my '81 WSM and my SnS+ in one of my 22's or 26er. I think they both have their advantages and the world is big enough for both. Hence, more Webers on my patio. :)
How do you get 16+ hours in a WSM?! I may have to look into that!!
So much great information I can't single everyone out so thanks to all! Lots of pros and cons. I don't get anything close to 16 hours unattended but the wsm does win out on very steady cooking temps for extended periods of time. SNS wins out on daily cooking and the fact that I simply enjoy using kettles more. I like using water so I like the built in water reservoir that needs no foil or cleaning. I like that i can use kettles in the rain without them filling with rain water. However, if Im doing a brisket that needs temps dialed in, I reach for the wsm. I will say I would have sold the wsm long ago without the cb door upgrade. Cant say enough good things about that. Not sure what I expected out of this thread. I knew I was going to need both :-)
My setup every time, I have a 22 WSM, use an entire bag of kingsford, light 15 coals in a chimney, once ready put on top of the pile, leave off the middle section for about 5 minutes, then put it together, all vents half open till it's about 200, shut them all down to about 1/4 at that point, maybe even close one down all the way and let her go all night long. No water. No adjusting, maybe block it off with plywood to protect from wind. I can fit over 20lbs in my 22. Probably 25. Weber and Stubbs will burn even longer.
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A while back I did 2 full packer briskets in one weekend. One on my 26" with a fuse burn and the other on my 18WSM with a CB door. (I don't have a SNS, but I do use a large 56mpg basket for 2 zone cooking on my 26").
When I finished with the 26," I was thinking, "Man, should I get rid of my WSM?"
Then I did the one on the WSM....and thought: "There is no way I am getting rid of this!"
No matter how you do it on a kettle (be it fuse burn or SNS) you're going to have to mess with the vents, add charcoal, etc. for longer cooks. The WSM holds temps steadier for longer.
Quote from: kettlebb on September 13, 2017, 12:38:04 PM
Not starting a pissing match. I've got 9 hours with my SnS before. Does the WSM go a lot longer? I'd like to try one just so I could see for myself but I don't see them online often and it would have to be dirt cheap.
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Fired up the 22 at 6 pm last night using a full bag of KBB. Ran 250 ish almost the whole cook and pulled ribs off at 11 pm. Added some more water and let her go all night . Woke up at 6:30 and reading 241 . Added some more water and open the vents wide open then went to work for a few hours. Now back at home and still running 234. That's 16 hours and enough fuel to go another 45-60 minutes. 16 1/2 to 17 hours total cook time with a 22.
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that is impressive
Quote from: bear on September 13, 2017, 01:00:42 PM
I've got 16 hours on my 18" WSM, more than once
I have had similar results.
I run Stubb's with no water in the pan. Wrap up the pan with foil with a dimple in the middle for the drippings to pool. Let the foil and fat cool, then ball it up and dispose.
Ok. This thread is sufficiently getting me jacked up about the wsm. I've not tried an overnighter yet but looks like I'm due!
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Quote from: HoosierKettle on September 14, 2017, 07:32:15 AM
Ok. This thread is sufficiently getting me jacked up about the wsm. I've not tried an overnighter yet but looks like I'm due!
I'm with you
@HoosierKettle I've never run mine overnight before, but I'm starting to feel confident enough to do so. On my last cook I filled my 18.5 with Stubbs, lit 20 coals, let it come up to temp and closed 2/3 bottom vents with the 3rd about 1/2 open. It ran that way for 10 hours and another hour after I stirred up the coals. A brisket is calling me.
@hoosierkettle overnight cooks is one of the biggest perks imo. Love how I can cook a brisket or butt the night before a cookout now and have it almost done when I wake up and resting before people show up. For that convenience alone , I'll never get rid of my WSM.
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I couldn't wait for a low and slow this weekend. I'm doing chicken thighs with no water pan. 4 or 5 on top and lower grate. I know the top grate ones will be good but will be interesting to see how the lower grate does. A full lit chimney with vents open and temp is steady at 275. It's funny because my old stock door would run way hotter with water in the pan. Gotta love a heavy tight fitting door.
(https://uploads.tapatalk-cdn.com/20170915/05718610ba13fac8bd437733495291d8.jpg)
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Quote from: HoosierKettle on September 14, 2017, 04:06:51 PM
I couldn't wait for a low and slow this weekend. I'm doing chicken thighs with no water pan. 4 or 5 on top and lower grate. I know the top grate ones will be good but will be interesting to see how the lower grate does. A full lit chimney with vents open and temp is steady at 275. It's funny because my old stock door would run way hotter with water in the pan. Gotta love a heavy tight fitting door.
(https://uploads.tapatalk-cdn.com/20170915/05718610ba13fac8bd437733495291d8.jpg)
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Really impressed with my door. My 22 leaked bad at the door and the CB door stopped it instantly. My 18 doesn't leak at the door , only the lid. Still getting the door for the 18 though for looks lol
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I don't blame you. I'm convinced the door does more than just stop leaks.
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I only get the faint wisps of smoke from my CB door, but for the most part is smoke-free. Most of the smoke, like
@wessonjb said, comes from the lid.
I recently sold both my 18" WSM and my 14" WSM because I had not used them in about three years. When I first got the 18" one, I had great success with it with minimal effort. Later on for some reason using the same techniques and charcoal, could not keep temps up for anything and is why I quit using it.
While I have not smoked anything with my 22" kettle or Performer with the SNS, I would probably still prefer it over the WSM because of how frustrated I became trying to use the WSM.
I have other brands of smokers with a lot more room than either an 18" or 22" WSM that hold temps without messing with vents so I don't miss not having a WSM.
Wayne