22" MT or 26" Premium?

[magic mike]

With the Grillvana expanded rack and Slow N Sear (basically a 2-level, dual-zoned setup), probably 20-25 hot dogs or 12-13 good-sized burgers. This excludes the grilling space above the Slow N Sear.

My setup is equivalent to what Adrenaline/ABC BBQ now sells as its "Deluxe Bronze" bundle (https://snsgrills.com/collections/bundles/products/bronze-bundle), using the Drip N Griddle pan to catch drippings and redirect incoming air for a highly efficient burn. But at $169, when you add the price of a new MasterTouch you're at the cost of a new 26 (and makes it very difficult to justify this combo).

I would never buy this setup full retail, but I'm 3-steps below frugal. I paid 45 bucks for my MasterTouch and 50 for my SNS/griddle combo (used but like new), and I absolutely LOVE it!!

[WildonionAB]

Buy the 26, then look around on the buy and sells in your area for a cheap/free 22 and use the grate out of it for your second rack. That's what I'm doing.  I also watched a video of a guy with a 26 who made a charcoal basket and insulated heat diffuser and he uses basically his whole grill surface kind of like a kamado. He calls it a Hillbilly kamado. Check it out on youtube

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[magic mike]

Buy the 26, then look around on the buy and sells in your area for a cheap/free 22 and use the grate out of it for your second rack. That's what I'm doing.  I also watched a video of a guy with a 26 who made a charcoal basket and insulated heat diffuser and he uses basically his whole grill surface kind of like a kamado. He calls it a Hillbilly kamado. Check it out on youtube

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He's talking about my buddy Greg of 'Woodshed Smoke and BBQ'. I went out to his place last summer when I was on vacation, and bought a few of his goodies while I was out there. Absolutely GREAT guy, who never meets a stranger.  This may be the video WildOnion was referring to......

https://youtu.be/uuqWpsarYhM

[WildonionAB]

Buy the 26, then look around on the buy and sells in your area for a cheap/free 22 and use the grate out of it for your second rack. That's what I'm doing.  I also watched a video of a guy with a 26 who made a charcoal basket and insulated heat diffuser and he uses basically his whole grill surface kind of like a kamado. He calls it a Hillbilly kamado. Check it out on youtube

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He's talking about my buddy Greg of 'Woodshed Smoke and BBQ'. I went out to his place last summer when I was on vacation, and bought a few of his goodies while I was out there. Absolutely GREAT guy, who never meets a stranger.  This may be the video WildOnion was referring to......

https://youtu.be/uuqWpsarYhM

Thats the guy!!!

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[HoosierKettle]

Just through a good amount of flank steak in my 26 tonight. I couldn't get by without it.




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[HoosierKettle]

Still room for a pan of vegetables.


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[DougWilsonsSlapper]

Just through a good amount of flank steak in my 26 tonight. I couldn't get by without it.




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How big are those steaks???  And, thank you.

[bait]

You know, I've been considering the same two options. I just ordered the Master Touch (dark blue) today. I was swayed by two things: I own an older 22" and regularly cook meals for 5 on it without issue, and I also already own a rotisserie for the 22".

Also, it's over $100 cheaper than the 26 and there so many more accessories for the 22 (as gimmicky as some may be). With that $100, I'll probably finally pick up a vortex and a BBQ Dragon shelf, and maybe an extra set of forks for my rotisserie.


On the other hand... I still want a 26.

[DougWilsonsSlapper]

You know, I've been considering the same two options. I just ordered the Master Touch (dark blue) today. I was swayed by two things: I own an older 22" and regularly cook meals for 5 on it without issue, and I also already own a rotisserie for the 22".

Also, it's over $100 cheaper than the 26 and there so many more accessories for the 22 (as gimmicky as some may be). With that $100, I'll probably finally pick up a vortex and a BBQ Dragon shelf, and maybe an extra set of forks for my rotisserie.


On the other hand... I still want a 26.

That blue is really nice looking.  I'm starting from scratch.   Would be different if I were in your situation.  The one thing that has me pulling to the 22 is that it's so common and I feel like the learning curve will be lower.  I could be wrong, of course.

[Mike in Roseville]

Get the 26. It's the only Weber I'd actually pay retail for if I had to replace mine. I used to cook on a 22 and a few times needed a second 22 when entertaining. The 26 fixed that.


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[DougWilsonsSlapper]

Thanks everyone.   For cooks where you fill-up a chimney full for the coals on a 22, what do you do on a 26?  Just fill-up the chimney, heat it, put in kettle, and then immediately add more to the charcoal grate?  Thinking about searing strips, for instance. 

SnS would make a ton of sense.

[Kneab]

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[Kneab]

Get the 26. It's the only Weber I'd actually pay retail for if I had to replace mine. I used to cook on a 22 and a few times needed a second 22 when entertaining. The 26 fixed that.


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+1 on this one

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[WildonionAB]

Thanks everyone.   For cooks where you fill-up a chimney full for the coals on a 22, what do you do on a 26?  Just fill-up the chimney, heat it, put in kettle, and then immediately add more to the charcoal grate?  Thinking about searing strips, for instance. 

SnS would make a ton of sense.

I use a homemade SnS. Built it for my 22 but it works just fine in the 26'r. Did a test run and got 7hrs out of a fill. I just light about a dozen briquettes in a chimney and put them tight into the corner of the SnS, and then fill to the very top with unlit and put the lid on. I let it climb to about 200f and then I close the vents down a bit. To about 1/4 open on the bottom and maybe 2/3 open on top. Gives me around 210 to 240.

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[DougWilsonsSlapper]

Thanks everyone.   For cooks where you fill-up a chimney full for the coals on a 22, what do you do on a 26?  Just fill-up the chimney, heat it, put in kettle, and then immediately add more to the charcoal grate?  Thinking about searing strips, for instance. 

SnS would make a ton of sense.

I use a homemade SnS. Built it for my 22 but it works just fine in the 26'r. Did a test run and got 7hrs out of a fill. I just light about a dozen briquettes in a chimney and put them tight into the corner of the SnS, and then fill to the very top with unlit and put the lid on. I let it climb to about 200f and then I close the vents down a bit. To about 1/4 open on the bottom and maybe 2/3 open on top. Gives me around 210 to 240.

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Thanks.  And what about otherwise for searing, etc, where you would fill a chimney for a 22 but now using the same chimney on the 26?  Noob question, I know.  I'm trying. Thank you.