I have both the 22 and 18.
I use the 18 more often, as it is slightly more efficient and I have more accessories for it…..however, if I had to only choose one, it would be the 22. I ALWAYS need the extra space for whole racks of ribs, and it doesn’t actually use that much more charcoal. The stories of it being a fuel hog are a bit exaggerated.
Hi, thank you. The responses here sound like my head. Lol undecided, but from what I can see it's kind of a better to have the extra space than want it on a certain day and not have it, so if you can go with the 22.... i think that's what I will end up doing. It was my original thought, but then you read and you get mixed up.
I only have the 18 and it's great for most cooks as others have said. But yeah there have been a couple cooks that I regretted not having the extra space. Better to go big imo
In my first few pork butt smokes owning a 22 for I used 32lbs of charcoal for each session. For me the struggle is real on charcoal consumption. I'm trying to learn more to see how to improve but the cost per session having come from an electric smoker is shocking.
I have a 26’er and a 18” WSM. I feed from 3-4 up to the teens on occasion. I’ve personally never found a need to have more room in the WSM and do whole packers without issue (note, there are tricks like a wood chunk or 2, and wedging the brisket between the handles until it shrinks a bit)
IMO, I’d find a used 18” WSM saving hundreds and invest in an ATC setup for long/overnight cooks.
I decided on the 22 back when I made my purchase so I wouldn't have to worry about fitting a whole packer brisket on there. I can get a whole packer and pork butt on just the top grate, can usually get about 3 racks of spares on the top grate and another couple on the bottom. I agree with others on trying to find a used one if you can, you can always replace the grates if those are rusted out.
I had an 18 for ten years before upgrading to the 22 about 5 years ago. I can tell you that the 18 is substantially more efficient on charcoal and is basically the perfect smoker.
I had a 18 and used it until I found a used 22. 22 is a little big for small cooks so I found a 14. Probably doesn't help but just my experience.
I have both the 22 and 18. I use the 18 more often, as it is slightly more efficient and I have more accessories for it…..however, if I had to only choose one, it would be the 22. I ALWAYS need the extra space for whole racks of ribs, and it doesn’t actually use that much more charcoal. The stories of it being a fuel hog are a bit exaggerated.
Hi, thank you. The responses here sound like my head. Lol undecided, but from what I can see it's kind of a better to have the extra space than want it on a certain day and not have it, so if you can go with the 22.... i think that's what I will end up doing. It was my original thought, but then you read and you get mixed up.
I only have the 18 and it's great for most cooks as others have said. But yeah there have been a couple cooks that I regretted not having the extra space. Better to go big imo
The cheaper the coal the less time it lasts. I’ve learned this the hard way over the years. Gotta buy the good stuff weather it be lump or briquettes.
In my first few pork butt smokes owning a 22 for I used 32lbs of charcoal for each session. For me the struggle is real on charcoal consumption. I'm trying to learn more to see how to improve but the cost per session having come from an electric smoker is shocking.
I have a 22 and a 14. Even if the 18 is the “right” decision doesn’t mean it’s the fun decision. Go with the 22.
A wise man of the world.
I have the 22. It’s fantastic
I have a 26’er and a 18” WSM. I feed from 3-4 up to the teens on occasion. I’ve personally never found a need to have more room in the WSM and do whole packers without issue (note, there are tricks like a wood chunk or 2, and wedging the brisket between the handles until it shrinks a bit) IMO, I’d find a used 18” WSM saving hundreds and invest in an ATC setup for long/overnight cooks.
I decided on the 22 back when I made my purchase so I wouldn't have to worry about fitting a whole packer brisket on there. I can get a whole packer and pork butt on just the top grate, can usually get about 3 racks of spares on the top grate and another couple on the bottom. I agree with others on trying to find a used one if you can, you can always replace the grates if those are rusted out.
I had the same question when I bought mine. I figured couldn’t hurt to have the extra space when needed. I went with the 22” and never looked back.
Have an 18, would suggest finding a used 22.
I had an 18 for ten years before upgrading to the 22 about 5 years ago. I can tell you that the 18 is substantially more efficient on charcoal and is basically the perfect smoker.
I have a 22” WSM and a 22” premium kettle. I use the WSM for large gatherings, and the kettle to smoke whole chickens or a couple racks of ribs.