Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: Chesterkettle on August 05, 2019, 12:06:41 PM
-
I've been looking to get something with more grill space than my 22" kettle, and thought the 26 was the next logical step. But then I started looking at these WSMs and thinking that THIS is the way to go. I don't do a lot of smoking, but instead do a lot of indirect cooking. On a kettle, you only get a portion of the grate, but on a WSM, wouldn't the ENTIRE grate be "indirect" since its so far from the coals and separated by the water pan? Plus, the WSM has 2 cooking levels, so not only would I be able to use the entire surface area for indirect, I'd get TWO! That's WAY more real estate than the 26" kettle, no?
Can someone offer some advice on this? I know that it would be a little more cumbersome to sear on the WSM, but I've seen online where folks put a grate directly on top of the coals.
Any help is appreciated. Thanks!
-
I have a 26 kettle and a 18 wsm. I would advise getting a 26 all day long. Wsm is designed to catch water. The 26 will cook right through the rain. A 26” is just all around more convenient to use imo. And I really like the wsm but if I had to choose....
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Or I would get an extender ring for the 22 like Jules before a wsm.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
I just debated this myself. Picked up a 26. Time will tell if I made the right call.
Sent from my Pixel 3 XL using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
When cooking in the rain, or leaving outside between cooks, flip the center section upside-down in the assembly & you won't get the water collection (the lid & base will both still fit on a center section that is flipped upside down). The bowl you save from rusting out, may be your own.
I have a 26 kettle and a 18 wsm. I would advise getting a 26 all day long. Wsm is designed to catch water. The 26 will cook right through the rain. A 26” is just all around more convenient to use imo. And I really like the wsm but if I had to choose....
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
I just debated this myself. Picked up a 26. Time will tell if I made the right call.
Sent from my Pixel 3 XL using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Curiosity will kill you and you will have both soon. The wsm is a solid choice and a miracle worker for unattended long low and slow. It’s also great for hanging.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
I'm a minority here since i have almost zero interest in a 22 wsm or 26 kettle. Had both but got rid of them in favor of stackers. I use a stacker for almost any type of cooks which includes vortex chicken, steaks etc. Haven't used my kettle without a stacker for more than 3 months.
(https://uploads.tapatalk-cdn.com/20190806/2e300932b25d579da67a6c8fe8ba362e.jpg)
Covers all of my cooking needs.
(https://uploads.tapatalk-cdn.com/20190806/08bc7764b5e49017abf6f83b4bab4fe4.jpg)
A properly implemented stacker gets you consistent and stable temperatures from top to bottom.
(https://uploads.tapatalk-cdn.com/20190806/a85c27ec86125538721118f946f0f15a.jpg)
No problem getting past 600F at the cooking grate perimeter.
-
Jules goes a different path. That's cool. That's what makes this a great place.
I'd probably do stacker's like that if I could. I have a 22WSM and multiple 26'ers.
Day in, day out cooking...26'er no doubt about it get's the nod. I've done ribs and a small packer brisket with it. The only Weber I'd pay full retail for if I had to. If I could have one cooker...it would be a 26'er. On the other hand...I LOVE my 22WSM. Those two get used the most. I use my 22WSM much like how @Jules V. uses his stackers. The food just isn't exceptional...it's award winning. I rock it hot and fast and the food is incredible. Maybe I didn't make it easier for you. Sorry!
-
Jules goes a different path. That's cool. That's what makes this a great place.
I'd probably do stacker's like that if I could. I have a 22WSM and multiple 26'ers.
Day in, day out cooking...26'er no doubt about it get's the nod. I've done ribs and a small packer brisket with it. The only Weber I'd pay full retail for if I had to. If I could have one cooker...it would be a 26'er. On the other hand...I LOVE my 22WSM. Those two get used the most. I use my 22WSM much like how @Jules V. uses his stackers. The food just isn't exceptional...it's award winning. I rock it hot and fast and the food is incredible. Maybe I didn't make it easier for you. Sorry!
I think what Mike is saying is just buy both. lol I see benefits to the WSM and the stackers depending on your situation. Personally, if it were up to me I would buy the 26er and keep an eye out for a good deal on s 22 WSM if I had the space for one. With limited space I might look into the stackers like Jules V as it takes up less floor space and looks pretty cool.
If you are patient there are plenty of WSM that hit marketplace in the $200 to $300 range (maybe cheaper if you are lucky) that have absolutely nothing wrong with them. Much better than paying $400 plus tax.
-
26 for the versatility and easy of use relative to wsm.
Sent from my iPhone using Tapatalk