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BBQ/Grill/Smoker/etc. Cooks

global_dev said:
it would be so much easier to have 2 different spaces, for example one grill is half indirect low and slow, the other med high with half indirect, it would make timing a bit more convenient even if it is 2x the effort and fuel.
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Yep, that's the set up I am running today. The grill with the pork butt is running 250 indirect. The other grill I am running a little over 300 and have the beans indirect, while the kielbasa will spend some time on the indirect side and some on the direct side.

Also gives you more space. I would not have enough room to put a half-pan of beans and a butt on the same grill. Unless I put the beans in the basement (directly under the pork butt, below grate level).
 
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Fenster said:
Yep, that's the set up I am running today. The grill with the pork butt is running 250 indirect. The other grill I am running a little over 300 and have the beans indirect, while the kielbasa will spend some time on the indirect side and some on the direct side.

Also gives you more space. I would not have enough room to put a half-pan of beans and a butt on the same grill. Unless I put the beans in the basement (directly under the pork butt, below grate level.
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EXACTLY!
 
CVargo said:
I own one the 18. Haven't used it in awhile. My only complaint is tending the fire on long cooks.
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I really am stuck on whether to go 18 or 22. It’s a little over a $100 more for the 22 but I am trying to factor if it is just more efficient getting the 18z
 
Somnos said:
I really am stuck on whether to go 18 or 22. It’s a little over a $100 more for the 22 but I am trying to factor if it is just more efficient getting the 18z
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Do you have a 22" Weber kettle? If so the grates and many of the accessories would be interchangeable with a 22 WSM.

I don't have either (I am currently building a 55 gallon drum smoker) but I would go with the 22 WSM if I were to get one. it has a larger capacity and a bigger charcoal ring for longer cooks.
 
Fenster said:
Do you have a 22" Weber kettle? If so the grates and many of the accessories would be interchangeable with a 22 WSM.

I don't have either (I am currently building a 55 gallon drum smoker) but I would go with the 22 WSM if I were to get one. it has a larger capacity and a bigger charcoal ring for longer cooks.
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I do have a 22” kettle
Fenster said:
Do you have a 22" Weber kettle? If so the grates and many of the accessories would be interchangeable with a 22 WSM.

I don't have either (I am currently building a 55 gallon drum smoker) but I would go with the 22 WSM if I were to get one. it has a larger capacity and a bigger charcoal ring for longer cooks.
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I do have a 22” kettle which for some reason I thought was a 26”. I have charcoal baskets and the rapid fire chimney lighter. Just looking to do some more charcoal BBQ. Bought a 4lbs bag of hickory chunks just get started.
 
Somnos said:
I do have a 22” kettle

I do have a 22” kettle which for some reason I thought was a 26”. I have charcoal baskets and the rapid fire chimney lighter. Just looking to do some more charcoal BBQ. Bought a 4lbs bag of Hickory chunks just get started.
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Very nice. I used hickory and cherry chunks for the pork butt today.

I would like a 26" someday, but I am fine with the two 22"ers for now. I have looked at the WSM's a number of times but have just never pulled the trigger.
 
Fenster said:
Very nice. I used hickory and cherry chunks for the pork butt today.

I would like a 26" someday, but I am fine with the two 22"ers for now. I have looked at the WSM's a number of times but have just never pulled the trigger.
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My Bride has come around to the fact that it would entertain me to have a smoker. She was talking crazy talk about a Traeger like her buddy got…at $1800+ Canadian I put the brakes on that one. I can get into a 22” WSM for about $550. So that gives me a lot of charcoal, maple, cherry, hickory and a ton a meat and fish to smoke for the extra!
 
Somnos said:
My Bride has come around to the fact that it would entertain me to have a smoker. She was talking crazy talk about a Traeger like her buddy got…at $1800+ Canadian I put the brakes on that one. I can get into a 22” WSM for about $550. So that gives me a lot of charcoal, maple, cherry, hickory and a ton a meat and fish to smoke for the extra!
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Sounds like a good plan.
 
For party snacks at the neighbors house. One applewood smoked whole chicken.
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Sent from my Pixel 4a (5G) using Tapatalk
 
Did 3 racks of spares yesterday at 210°-225 for 6 hrs. 4-1-40mins (ran out of time) on the kamado using the foil phase with some honey/mustard/rub to glaze the meat side of the foil.

the fogo charcoal keeps a nice consistent temp

Nice bite and just l off the bone with a bit of pull. never used to buy spares.. was only loin back in the past.

that third rack is great for the next day.
 
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