Weber Kettle Club Forums
Grill Talk => WSM: Weber Smokey Mountain => Topic started by: WeberKell11 on January 31, 2020, 04:36:11 PM
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Do you guys find the 14.5 too small or adequate for most of your cooks? Thinking about getting into the WSM world and want to get thoughts on the different size options. Do most who own a 14.5 also own another size in the case of larger cooks? Thanks in advance!
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I started with an 18 but quickly sold and bought a 22 because I have 4 kids with a big appetite. So a 22 works better for me. The size you need has to do with how much you want or need to cook.
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It all depends on what you are cooking.
For a average size pork butt or two, a few pounds of cheese, a cubed pork belly for burnt ends, a half a dozen short ribs or a couple slabs of pork ribs I use my 14. If I am doing several slabs of ribs, 3 or so butts, a whole packer brisket I used to use the 18. But now almost all of my pork ribs are done on a vintage 26 or a more modern one.
Whole packer briskets are done on a modern 26". Pork butts are still done in the 18 if there are several or if they are extra large, plus I make homemade jerky in the 18" because I hang it through the grate with skewers and need the vertical real estate.
What are you looking to cook?
And for how many people?
They are all pretty useful. Can one do it all? Probably the 18", unless you need more space. Then the 22 is for you. I have the 14 and 18 and love them both.
I also have a vintage 26" and a modern 26" As many have said here before if I could only have one grill it would be a modern 26". It can do it all.
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Thanks to you both for the grate info. My kids are still young and aren't big on anything smoked so short of bigger family gatherings I'd mostly just be doing cooks for my wife and I. There's a 14 up for grabs for 50 bucks I might snag and see if I find I'm using it more than my kettles. Thanks again fellas
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$50 is a great price for a 14 if it is in decent shape.
I wouldn't hesitate buying one for that. They run around $200 new.
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I have both the 14"and 18" size WSMs. I find the 14" is the perfect size for me, cooking for just my wife and I. This was a 7 lb pork butt. As you can see it could easily handle a larger one. The 14" is a charcoal miser compared to the 18". As Kneab said, $50 is a great price.
(http://pics.weberkettleclub.com/images/DSC0985704b5495ad740964e.md.jpg)
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I have both the 14"and 18" size WSMs. I find the 14" is the perfect size for me, cooking for just my wife and I. This was a 7 lb pork butt. As you can see it could easily handle a larger one. The 14" is a charcoal miser compared to the 18". As Kneab said, $50 is a great price.
(http://pics.weberkettleclub.com/images/DSC0985704b5495ad740964e.md.jpg)
Hey Jim, I was just looking at your butt.
Just curious if you use water in your bowl? It looks like it is covered with foil. That's how I usually run mine also.
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Just curious if you use water in your bowl? It looks like it is covered with foil. That's how I usually run mine also.
Yes, I do use water in the bowl. The foil makes cleaning up the left over water & grease mixture so easy.
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When I was choosing on the size it was between the 18 and the 22". When I saw the 22" at a store a decided it was too big for my situation. It seemed larger than I could justify for the space it took up. I opted for the 18" and really haven't had any regrets. I think the 22" would cost a lot more to operate over the years compared to the 18". I go through close to a dozen bags of fuel per season here in the NE and from what I read the 22" would be at least 50% more.
I had a big gathering last summer for about 2 dozen adults and the 18" was fine handling Boston Butts and spare ribs. A 22" would have been more convenient for that situation but it's not usual for me.
Usually I'm cooking for less than a dozen people so the 18" is perfect for a butt or a brisket and some ribs.
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I have an 18 and would prefer a 22 and I’m normally only cooking for my wife and I.
I don’t use a wsm for smoking though. I do a lot of top rack no water pan cooking for items that need more than just a quick sear on each side. Wings, whole chicken or chicken parts, sausages, etc. I also love my rib hanger.
I would hard pass on anything smaller than 18. If for nothing else than hanging ribs.
All my smoking is in a 26 and 22 kettle oddly enough. Just more convenient imo.
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I have a Smokey joe converted to mini wsm and it works great but I never use it. Might come in handy for traveling if you do a lot of cooking on the road. Even then I would rather have an 18 kettle for more versatility.
But since you found one for 50 that would still be worth getting.
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See this recent thread for another discussion of the various WSM sizes http://weberkettleclub.com/forums/index.php?topic=44102.0
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I have all 3 sizes and prefer the 22. Lot of times I use my 18 charcoal ring in my 22 and can get 2 long cooks out of one full ring of good quality lump. I never use my water pan and run it like a drum. Find that the fat dripping over the coals produce better flavored food and slows the burning of your coal.
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Thanks everyone for the feedback. I may end up finding an 18 is necessary eventually but it sounds like at 50 bucks I might as well add the 14 to the herd for now. Thanks again there is always so much knowledge to soak in here!
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Keep your eyes peeled, deals for come along. Been looking for a WSM 22.5 for a year and finally scored one today for $100 in really nice shape. Wanted one that I could use my 22.5 kettle accessories on.
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I’ve had all 3 sizes. It really depends on your situation. Most people think the 18” is perfect. My dad and brother love theirs. I have an 18wsm at the cabin and it’s nice up there. For my home use (and the few comps I do) I prefer the 22WSM. You can’t go wrong with any of them though.
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Get that 14! And an 18, if you wait long enough you can find one for 50-75 bucks. I have all 3 sizes but the only ones ive cooked on are my 18s. The 22 is brand new and I dont wanna get it dirty lol. And the 14 is a C code, so I don't wanna use it.
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Oh the 14 has been secured dont you worry! Guy had a cover in good shape too so I'm definitely happy about the deal. I'm sure I'll be adding the other sizes as the surface in my area. Thanks again to everyone!
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Keep your eyes peeled, deals for come along. Been looking for a WSM 22.5 for a year and finally scored one today for $100 in really nice shape. Wanted one that I could use my 22.5 kettle accessories on.
Yes find them used and for the right price you can get all three! ;D
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My WSM 18""Classic" was bought new off Amazon in the year 2008 and it is one-great smoker!
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I have two 18"s that I used in BBQ comps. Great cookers! I also have a 14" that I got on the cheap. Never used. Cute li'l thang! Prolly hang onto it to pass it on to my grand kids...
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I have 18” and 22”. Mostly use the 22”. It is better for hanging ribs and my CB reversible roti fits.
Both are charcoal misers.
22 seems to hold temp better, but that might be my technique has improved since I got the 22”.
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I’m in the market for a WSM, and can’t make up my mind between the 18 and 22. The most I routinely smoke at the same time is two briskets it 6 racks of ribs, but the capacity to do more would be nice, but the 22 burns through more charcoal... Can anyone please post pictures of the 18 and 22 with meat places on the grates? It might be helpful to get a visual. Thanks!
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Here’s a couple of pics of my wsm 18. The pork butt was a 10 pounder and the other pic is of two slabs of baby back ribs. Don’t have any pics of the bottom rack with anything on it.
Forgot to mention that the 18 only fits a little more than half of a 20lb bag of charcoal (when Using the standard charcoal ring). That can get me through about 12ish hours of cook time at 225 using the minion method.
Hope this helps you decide.
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My 22 yesterday. The 22 may be a little taller too, allowing you to cook more food or use a rib hanger. I did a mod that adds a middle rack 5 inches below the top for a total of 3. Here’s a few pics....pork loin on top, ribs below. Had room for lots more....monitored temps for pit lower left, tenderloin top left and ribs top right. My basket will run the cooker for 18 hours on a full load at 250F in 30 degree weather, so runtime could be longer than an 18, but not sure since I’ve never had an 18. Hope that helps!
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I really shouldn't comment here as I'm so new to my WSM. I did want to crow a bit by saying, late last summer I scored an 18 WSM for $125.00 in barely used condition. I've only used it twice but so far the results have been fantastic. Were I able to purchase a 14 inch for $50.00 I would purchase it if only to reserve it for a gift to an interested family member or a friend.
Unless it's damaged some way it's a steal/
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I’m in the market for a WSM, and can’t make up my mind between the 18 and 22. The most I routinely smoke at the same time is two briskets it 6 racks of ribs, but the capacity to do more would be nice, but the 22 burns through more charcoal... Can anyone please post pictures of the 18 and 22 with meat places on the grates? It might be helpful to get a visual. Thanks!
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This is my 18” wsm, just picked it up for 90.00 on offer up. First ever cook on a wsm was 2 brisket flats. Roughly 4-5 lbs each. Turned out well, but that’s what it looked like on a 18”
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18 or 22, a rib hanger is a must. This is my 18. Just three racks but I have done six.
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Thanks everyone for the feedback. I may end up finding an 18 is necessary eventually but it sounds like at 50 bucks I might as well add the 14 to the herd for now.
I used this exact same logic about 8 months ago when I scored a 14” WSM for fifteen bucks ($15). Haven’t used it yet and, having both an 18 and 22, I may never. It was an “I might as well add it” moment.
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I don’t use a wsm for smoking though. I do a lot of top rack no water pan cooking for items that need more than just a quick sear on each side. Wings, whole chicken or chicken parts, sausages, etc. I also love my rib hanger.
I
I have a WSM 18" Classic that I bought new in the year 2008, so, how do you set-up your WSM for the above type of cooking? How far-away is the lit charcoal for cooking chicken, Sausages, etc?
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I don’t use a wsm for smoking though. I do a lot of top rack no water pan cooking for items that need more than just a quick sear on each side. Wings, whole chicken or chicken parts, sausages, etc. I also love my rib hanger.
I
I have a WSM 18" Classic that I bought new in the year 2008, so, how do you set-up your WSM for the above type of cooking? How far-away is the lit charcoal for cooking chicken, Sausages, etc?
I just add a lit chimney to about a half full charcoal ring and I assemble the wsm and cook on the top rack with vents open no pan no middle rack.
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My 22 yesterday. The 22 may be a little taller too, allowing you to cook more food or use a rib hanger. I did a mod that adds a middle rack 5 inches below the top for a total of 3. Here’s a few pics....pork loin on top, ribs below. Had room for lots more....monitored temps for pit lower left, tenderloin top left and ribs top right. My basket will run the cooker for 18 hours on a full load at 250F in 30 degree weather, so runtime could be longer than an 18, but not sure since I’ve never had an 18. Hope that helps!
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Did you make that charcoal basket? Very nice.
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No, this is a custom made SS basket from Arborfab. I really like having the center bar there to lift it out and the minion basket is separate - I dump about a half chimney in there and the rest of the coals slowly burn throughout the cook. He also makes charcoal grates and rings out of the same material.
http://arborfab.com/CharcoalAssemblyforWeberSmokeyMountainGrill22.5WSM