AZ Barbeque.com
Smokers, Grills, Pitts & More => Weber Smokers & Grills => Topic started by: AZ KICKIN' QUE on March 16, 2010, 01:28:37 pm
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butt I HAVE decided to buy a WSM. I've saved a lil' over $500 for my purchase and have been doing my homework Only to find out that there are some many options. I've narrowed it down to these:
#1 - Buy two 18" and be done with it?
#2 - Buy one 22.5" and one 18.5"?
#3 - Buy one 22.5" and a bunch of meat?
#4 - Buy an 18.5" and a Stoker or DigiQ?
This is driving my nuts......... I'm not whining though. :'( I'm actually glad to be in this position> :laugh:
I just thought I'd see what your comments were on this delimma.
I'm CJ and I look forward to competing with you very soon.
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I say #2... you can always add the stoker later and that will give ya time to get familiar with the fire, and controlling temp. From what I hear the both sizes hold temp like a champ. Plus, you have different sizes for different applications (if needed) Good Luck! :)
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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.
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One may be enough, We started our first comp. with 1 ProQ and 2, 18" WSM's. Could have probably gotten by with 1 ProQ and 1 WSM. Anyway, You may want to wait till the 22.5 owners chime in on this thread... They will probably have some more insight on space.
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I like option #2 for competing as well - just don't spend all of your money on equipment. You will have registration fees, meat, rubs, marinade, sauces, charcoal, wood, supplies, beer (this is a huge expense for our team!), and other necessary items to buy. It adds up quick!
Are you going to Chandler this weekend? If so come by the Loot N' Booty tent and have a drink with us (as long as it is before 10pm! ::)) Hope to see you out competing soon!
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I would save another $100 and buy 2 22.5" WSM's. Then you're set. You don't need no strokem or digi-goo!! But I know how you youngins like playin with puters. ::)
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Sterling - I'll be at Chandler on Saturday. Working the missus on getting out there Friday night too. I agree with you on all the supplies, especially the brews. I've already accumulated quite a bit thru the times but am sure there will need to be more. And if I had my way, I'd be rollin' out the kegerator at the events.
Jaybird - I thought of two 22 inchers also, but think I would be watching them from the doghouse if I went too far on my purchase. I appreciate your response on the "air-assist" gadgets too. I might be new here but I am not such a young-en anymore. By the way, my brother met you at a comp in Colorado (I think it was CO.) and he was very impressed and had lot's of good things to say about you. I too am in Mesa and also look forward to meeting you soon. Thanks!
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Jaybird... and had lot's of good things to say about you.
That's a can't miss...
I'd be rollin' out the kegerator at the events.
You'll be a very popular man...
I thought I'd heard that the 22" WSM sucked up lots of fuel, but I don't remember for sure. Maybe get a 22" WSM and a 26er Kettle...That'd be nice for ribs and chick...
Nah. Nebbr mind. Go 18 and 22, like they suggest. I hope you can come out Friday night and spend the night. Wakin' up on site at 6 or 7 am at a comp--the scented air is incredible. The burning pecan & cooking pork/briskets aroma is simply amazing first thing in the morning.
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Option #5 One 22 WSM and build a Drum. Under budget and bragging rights to I built that thing. Don't worry Any moron can build a drum, I know cause I build mine. ;D
If the wife gets edgy about these purchases, wait til you get hooked. Then it gets expensive.
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Better yet, teach the wife and then she gets more hooked then you do!!!!! I speak from experience!!! :angel:
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Lisa - I've already started that. It's going pretty good so far. Keeping her up all night for the longer cooks is going to be a challenge. Got any further suggestions?
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Let her out to a comp and she'll realize how much fun it is and then you will have to put a curfew on her...I speak from experience :angel:
As far as the smokers go, you'll end up changing your mind a kazillion times throughout your "career" so it's hard to say. It would be great if you could borrow some to do a cook of your own and then you would know what kind of space you would need. As far as the 22" and fuel, I don't think it's a fuel hog. We like the WSM's, if that helps!
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Let her out to a comp and she'll realize how much fun it is and then you will have to put a curfew on her...I speak from experience :angel:
As far as the smokers go, you'll end up changing your mind a kazillion times throughout your "career" so it's hard to say. It would be great if you could borrow some to do a cook of your own and then you would know what kind of space you would need. As far as the 22" and fuel, I don't think it's a fuel hog. We like the WSM's, if that helps!
If someone thinks that a 22" WSM is a fuel hog...I got an old shoe and a used hanky I'll sell ya! ::)
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Better yet, teach the wife and then she gets more hooked then you do!!!!! I speak from experience!!! :angel:
It can happen... :D ;) ???
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I thought I'd heard that the 22" WSM sucked up lots of fuel, but I don't remember for sure.
All qualifiers present and accounted for! I try not to take chances... ;D
Oh, look. Another one. Like tryin' to pin down a politician!
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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!
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English, MFer, do you speak it?!?!? Seriously, I have no idea what you're saying!
LOL! Nice Jules quote thrown in there.
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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
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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...
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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.....
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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
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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"!
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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.
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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.
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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
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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?...
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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.
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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 (http://www.bobbysbest.com/Weber-Grills-Review.html) 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