New Weber Kettle - 22 or 26?

[hammer33777]

Hi All,
I've been turning out pretty good smoked chow for about 10 years on cheap offset smokers; although I'm sure wasted plenty of fuel, and gone through a couple of them.  I'm trying to take a step up; but only have about 500 to blow.  I'd like to give the Smokenator a shot; but am concerned about the ability of the 22" to fit a couple slabs of (St. Louis-trimmed or baby back) ribs or a nice big ham or turkey for the holidays - I guess I just can't imagine them fitting in the 22" grill.  However, I'm looking at the 26" model, and it's a full $200 more.  I grill or smoke once or twice a week, and don't mind paying for a durable product .. have had a few webers as well; but wasn't into smoking at the time.

I initially looked at the Big Poppa kits; but the idea of lifting the chow out to put in more fuel turned me off.  Also looked at some propane options for the versatility; but couldn't find a decent combo option, so I'd be stuck with multiple units.  Not a terrible problem, but .....

I'd be grateful for any advice!

[ncsmoker]

Hi Hammer and welcome. I have the 22 1/2 gold Weber. Cooking ribs is no problem buy the Smokenator with the extra grill and you can smoke up to 6 slabs of baby backs and 4 or more St. Louis. Cooking a 10-14lb ham is not a problem. I have cooked 14-16lb turkeys but there are instruction in the booklet you get for a 20lb one. A large shoulder for pulled pork is also not a problem.

The SN will smoke at least 6 hrs for me but I usually add more coals after 4 hours to make sure that I have enough. The water pan is necessary to keep the temp regulated. I do close down the kettle and get rid of the water for the last half hour to get a better bark.

If your in the US the best wood I have found is here, www.mainegrillingwoods.com/buy/smoking-wood/bulk-chunks.html It is only $16 for 10lbs bought in bulk with free shipping, The right sized chunks, none of the big ones you get with other brands that are more expensive. They also have smaller bags. My favorites are hickory, apple and maple for pork. Oak and cherry for poultry.

If you have any other questions please ask.

Tom

[hammer33777]

Hi Tom - Thanks very much for your reply, that is exactly what I was looking for! The pictures were hard for me to judge the depth, etc. Also, thanks for the tip on the wood, I will definitely try them out, as the wood I get at the store is very irregular and I'd probably have to chop it up a bit for the Smokenator.

Cheers!
Ray