Quote:
Originally Posted by forgop
Thanks for the info. That makes it a LOT more appealing.
Now I'm trying to determine whether to go with the 18.5" vs. the 22". Typically, I'd only be cooking for my family of 5, but there may be occasions of cooking for ~ 10-12 people. Obviously, it seems like I'd have no issue doing roasts/briskets with the smaller model, but I'd think doing things like BBR's that take up a lot more surface area, you're much more restricted with the smaller model.
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There are two racks in each smoker in an over-under configuration. I don't remember what the vertical spacing is offhand though. You can easily get two 9lb butts into an 18.5". Or a butt on top and a chuck roast under (same thing, ones just from a pig, the other from a cow - cooking is identical) so your chuck has the rendered pork fat dripping on it during the cook.
When you roll the ribs up you can fit quite a few in there, although if you're mopping them, getting to the lower rack will obviously take some time as you have to clear the top rack, remove it, then put it and the food back.
I think this is the 18.5" (if I counted the number of bars in the grate correctly and the note at the top of
this page about all the topics being for 18.5" WSMs.) to give you an idea of the size.
from:
http://www.virtualweberbullet.com/rib1.html