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Dang it!!! I can't decide.............

Discussion started on

Mrs. McFrankenboo

All qualifiers present and accounted for! I try not to take chances... ;D

Oh, look. Another one. Like tryin' to pin down a politician!

English, MFer, do you speak it?!?!?  Seriously, I have no idea what you're saying!
#16 - March 17, 2010, 10:35:01 pm

AzJohnnyC

  • Karma: 2
English, MFer, do you speak it?!?!?  Seriously, I have no idea what you're saying!

LOL!  Nice Jules quote thrown in there.
#17 - March 18, 2010, 06:30:44 am
Whiskey Business BBQ
WWW.Facebook.com/whiskeybusinessbbq

Weber 22-1/2 Silver
Twin Pro Q Excel 20s
Lang 84 Deluxe

Quiggs

  • Karma: 3
We started with two 18's, added 22, added second 22....and done.  22's work a bit better for ribs as some are a bit long to fit 18's.  Other than that ya could definitely get by with one of each for any comp....


Quiggs
#18 - March 18, 2010, 08:54:13 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

azkitch

  • Karma: 9
English, MFer, do you speak it?!?!?  Seriously, I have no idea what you're saying!
I'VE BEEN FLAMED!

Here's a quick recap...
I'd said,
I thought I'd heard that the 22" WSM sucked up lots of fuel, but I don't remember for sure.
Jaybird replied,
If someone thinks that a 22" WSM is a fuel hog...I got an old shoe and a used hanky I'll sell ya! ::)

My reply was
All qualifiers present and accounted for! I try not to take chances... ;D
Oh, look. Another one. Like tryin' to pin down a politician!
meaning I rarely make out 'n' out bold statements to A) not piss anybody off (didn't work!) or B) not look too stoopid when I'm wrong. And in saying I use qualifiers in my speech, I used a qualifier. That's the "Oh, look..."

Now, back to our regularly scheduled thread...
#19 - March 18, 2010, 10:41:55 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

AZWildcat

  • Karma: 22
Well CJ, if it helps......i've been cooking on a 18.5 WSM for almost 2 yrs now.  Ribs get a little long in length sometimes, so you might want to make one purchase a 22".  I'm getting an Excel 20 from Crash this week for ribs.  My WSM 18.5 can handle any shoulder, brisket or chicken you can throw at it. I'm aiming to compete in Prescott w/ at least the two, maybe another Pro Q if needed.  I eyeballed the new WSM's and Pro Q's this past weekend at Chandler, and I was amazed how many Pro Q's I saw in competition. But that's 2 cents from a rank amateur just trying to get by.....
#20 - March 24, 2010, 10:01:59 am
2 UDS's-Stoked
2 WSM's-Stoked
BWS Party-Stoked
22.5 Kettle to burn burgers and steaks.

Be kind, polite and courteous to everyone you meet, and ALWAYS have a plan to kill them.

AzQer

  • Karma: 7
I was amazed how many Pro Q's I saw in competition.
Dan I know you seen a lot of ProQ's there, and the reason was there for a time they were dirt cheap and almost everyone got one just because. I have to tell you I have an 18 and a 22" wsm and a 20" proQ and I would not get rid of either one of my WSMs. The are a great proven smoking machine. I think a lot of people that use proQs will tell ya they do have to keep an eye on them, well at least I do with mine. With the wsm's they are much more efficient in my opinion. With that said I would go for what Dave said one 22 and a barrel. Barrels are great and they put out some great food to. I am one of the ones as Jaybird puts it puter geeks and I also have a stoker which you will have to pry from my cold dead hands, for me it make it even easier. and more consistent.
that's my 2 cents for what its worth
#21 - March 24, 2010, 01:22:10 pm
« Last Edit: March 24, 2010, 01:24:03 pm by AzQer »
Mark Smith
Southern Arizona BBQ Club Ambassador
MarkSmith@AZBarbeque.com

AZWildcat

  • Karma: 22
Well put Mark.....the WSM is an easy $400, and prob worth it, which is why its the standard all other are measured by. I talked to a few of the guys cooking on the Pro Q and didn't hear anything bad, thats for sure. I'm also gonna take a run at a barrell though, looks like a fun build w the 12yo boy if nothing else. It's not gonna break the bank, puts out great Q, and you have that pride in saying "I built that heaping hunk of junk with my bare hands"!
#22 - March 24, 2010, 03:27:52 pm
« Last Edit: March 24, 2010, 03:29:24 pm by AZWildcat »
2 UDS's-Stoked
2 WSM's-Stoked
BWS Party-Stoked
22.5 Kettle to burn burgers and steaks.

Be kind, polite and courteous to everyone you meet, and ALWAYS have a plan to kill them.

Crash

  • Karma: 20
Dan I know you seen a lot of ProQ's there, and the reason was there for a time they were dirt cheap and almost everyone got one just because. I have to tell you I have an 18 and a 22" wsm and a 20" proQ and I would not get rid of either one of my WSMs. The are a great proven smoking machine. I think a lot of people that use proQs will tell ya they do have to keep an eye on them, well at least I do with mine. With the wsm's they are much more efficient in my opinion. With that said I would go for what Dave said one 22 and a barrel. Barrels are great and they put out some great food to. I am one of the ones as Jaybird puts it puter geeks and I also have a stoker which you will have to pry from my cold dead hands, for me it make it even easier. and more consistent.
that's my 2 cents for what its worth
And of course, I am in the minority and totally disagree.  We havent used our WSM in almost a year and now cook exclusively on our Pro Q's.  We've never had a problem and I'd have to say that we have them pretty well dialed-in right now.  We rarely have to keep an eye on our Pro Q's now that we have them all figured out.  That being said, it did take us a few cooks to figure them out.

There are a minority out there that just dont like the Pro Q's, two on this forum come to mind immediately.  I say no problem and to each their own.  Hey, like I said, I'll take a Pro Q over a WSM any day of the week.  I think it really just comes down to what YOU are comfortable cooking on.
#23 - March 24, 2010, 04:51:31 pm
I love animals.  They're delicious!
VRM Pit Crew

AzJohnnyC

  • Karma: 2
Good points by Crash. As with any smoker that's new to you, if you don't take the time and have the patience to learn it, you're not going to be happy with it. I've got my Pro Q figured out and love it. My Lang has taken over, but I'll always have the Excel 20 on standby.
#24 - March 24, 2010, 05:24:32 pm
Whiskey Business BBQ
WWW.Facebook.com/whiskeybusinessbbq

Weber 22-1/2 Silver
Twin Pro Q Excel 20s
Lang 84 Deluxe

ArizonaRed

  • Karma: 1
Didn't the price of the 18" go up and now they are only $100 or so less than the 22.5?   My recommendation is to buy a 22 and an 18. invite your buddy to a comp let him see how much fun it is.  then convince him to buy a 22" and split the beer, entry fee , food , whiskey and make him carry half the stuff( maybe even work in a banner).  I don't know of anyone who this has happened to of course. ;D
#25 - March 24, 2010, 08:35:47 pm
Warm Beer is Infinitely Colder than no Beer

Desert Dweller

  • Karma: 0
Chris - You make a good point. I'm guessing just one 22 incher is not enough for competition cooking? I know my brother started with two 18 inchers.
"Slap yo Daddy" team uses two 18" WSM's, and they commpete in the majors, including the Royal this year if Memmory Serves me right...  If two WSM's (18's) are good enough for the Royal?...
#26 - March 27, 2010, 05:40:34 am
Weber Ranch Kettle, Weber Platinum, Weber OTS, WSM, Mega-BDS, New Brunsfeld Horizontal Offset (old style), Rival Electric TableTop Smoker/Roaster and various misc. remnants from the divorce.  1 Harley and a Ford pickup!

toys4dlr

  • Karma: 5
Harry's set up was "lifted" from Vince and Alexa of R&Q, who use 4 18in WSM with a Stoker set up on them.  This set up got them 7 GC's just last year, 2nd place Chicken at the Jack (Ok, the chicken was 08 not 09, as they went to the Jack back to back years)  Not too shabby. 
#27 - March 27, 2010, 07:56:20 am
Toys 4 BBQ'N
Competition BBQ Team - Anthem, Arizona

Comfort is King with our team

Q-TO-U-BBQ, Anthem AZ
North Valley Magazine's Reader's Choice Best BBQ for 2010 and 2011

blackrabbit

  • Karma: 0
I say go with #2, the variety will be good. Plus, if you decide you like one more than the other, you can always get a third.  ^-^ 2 of the 18.5 inch weber might be enough, but for some reason I have an aversion to buying two of the exact same thing unless I know for sure that I need two. each grill is slightly better at different things
#28 - April 19, 2010, 12:15:50 am

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