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Weber Smokey Mountain 22 in Black Charcoal Cooker Smoker by Weber at Fleet Farm - $349.00 YMMV B&M

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Joined Dec 2009
L2: Beginner
> bubble2 40 Posts
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halcion1
05-17-2021 at 08:10 AM.
05-17-2021 at 08:10 AM.
Quote from alxshanti :
This or the Pit Barrel Cooker?

Depends what you like to cook. You need to mod this one a bit. The PBC is 33gal, so a bit bigger. PBC is great for ribs; a modded WSM makes great brisket. PBC is supposed to have a larger 55 coming out soon, similar to gateway drum.
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Joined Dec 2009
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halcion1
05-17-2021 at 08:11 AM.
05-17-2021 at 08:11 AM.
Quote from Monk :
Looks like the PBC doesn't go beyond 18.5". I like the WSM because it has two grates so that I can cook 4 large pork butts at one time. Doesn't look the PBC has more than one level of grates, but I might be wrong. It does have an interesting vertical cooking setup.

With PBC, you can hang ribs. 6 racks no problem.
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Joined Nov 2013
Mr. FoX
> bubble2 596 Posts
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WayneFoX
05-17-2021 at 08:26 AM.
05-17-2021 at 08:26 AM.
Quote from Monk :
Depends entirely on what you are cooking. If you're doing pork butts for pulled pork, you could easily feed more than 6 people. Probably ribs too. It's just that a rack of ribs sometimes is more than 18" across. Sure, you can curl them up (and use a skewer along with standing them on edge) or cut them into smaller chunks and use a rib stand to hold them in place. Sometimes, though, I would prefer just to have a whole rack that doesn't have a weird curl to it or that requires me using extra gear.

I will admit that I've fit whole turkeys and butterflied legs of lamb in the 18" without a problem. And the downside to the 22" is that will probably require more fuel. I'm just hoping that if and when I do get a 22" that my BBQ Guru will fit the intake port as it does on the 18".
Just want to comment to let people know about air controllers (I use a bbq guru myself). They completely control the air coming into your smoker to regulate the temp. Once my pit is rolling, I can go 8 hrs without touching it because of my guru. I use a mix of good lump and split wood (usually pecan).
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Joined Sep 2013
peekaboo!
> bubble2 10,313 Posts
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alxshanti
05-17-2021 at 09:03 AM.
05-17-2021 at 09:03 AM.
Quote from Monk :
Looks like the PBC doesn't go beyond 18.5". I like the WSM because it has two grates so that I can cook 4 large pork butts at one time. Doesn't look the PBC has more than one level of grates, but I might be wrong. It does have an interesting vertical cooking setup.
Quote from halcion1 :
Depends what you like to cook. You need to mod this one a bit. The PBC is 33gal, so a bit bigger. PBC is great for ribs; a modded WSM makes great brisket. PBC is supposed to have a larger 55 coming out soon, similar to gateway drum.
Thank you both! Valuable information. The PBC dose that intriguing hanging system, which apparently works quite nicely. The Weber is better-looking though. I'll do some more reading.
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Joined Mar 2005
Hail State!
> bubble2 747 Posts
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BrianHSV
05-17-2021 at 09:15 AM.
05-17-2021 at 09:15 AM.
Quote from Monk :
Depends entirely on what you are cooking. If you're doing pork butts for pulled pork, you could easily feed more than 6 people. Probably ribs too. It's just that a rack of ribs sometimes is more than 18" across. Sure, you can curl them up (and use a skewer along with standing them on edge) or cut them into smaller chunks and use a rib stand to hold them in place. Sometimes, though, I would prefer just to have a whole rack that doesn't have a weird curl to it or that requires me using extra gear.

I will admit that I've fit whole turkeys and butterflied legs of lamb in the 18" without a problem. And the downside to the 22" is that will probably require more fuel. I'm just hoping that if and when I do get a 22" that my BBQ Guru will fit the intake port as it does on the 18".
It fits fine on the 22". I actually use two fans on my 22/guru setup. I know it's probably overkill, but it helps hit higher temps for chicken and is less wear and tear on the fan motors.
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Joined Jul 2009
L5: Journeyman
> bubble2 655 Posts
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ToddlerTN
05-17-2021 at 02:25 PM.
05-17-2021 at 02:25 PM.
Quote from alxshanti :
This or the Pit Barrel Cooker?

WSM no question in my mind. For a bunch of reasons. There's nothing the PBC can do that you can't do on a WSM, but there's a lot you can't do on the PBC. If you want to use a controller for all-night cooks, the WSM is set up for that. You can use a water pan (or not) on the WSM. And there's tons of aftermarket mods and accessories for the WSM. Much easier to transport and clean because it's modular. I could go on, but having owned and used both, I sold the PBC and kept the WSM. And the WSM will hold its resale value – it's never hard to sell a WSM for close to what you paid if you take decent care of it.
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Joined Jan 2008
L6: Expert
> bubble2 1,115 Posts
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MrGrumble
05-20-2021 at 11:30 AM.
05-20-2021 at 11:30 AM.
Quote from slow12s :
18" will suffice and it's what I have, but a 12+ lb packer brisket or a full rack of ribs are a pretty tight fit, I usually have to fenagle the lid on initially (the meat shrinks down enough after a short amount of time where it's usually only somewhat difficult to get the lid on immediately after putting the raw meat on the smoker)...I got mine from Lowes on clearance for $165 so it would have been too much more to get the 22", but if it's within $50 or so I'd probably go for the upgrade...I would definitely like to get something bigger down the line

I have the 18" and this spot on advice. The 18" is very efficient compared but 22" harder to move. 22" makes better fires and can take logs of smoked wood. 22 grate can transfer easy to Weber kettle too. If you are trying to transfer and sear or rest.
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Last edited by MrGrumble May 20, 2021 at 11:51 AM.

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Joined Oct 2017
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> bubble2 76 Posts
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joe980
05-24-2021 at 04:29 PM.
05-24-2021 at 04:29 PM.
Quote from hansmoleman007 :
I've had the 18" for years. Only time I run into issues fitting things in there are with full briskets and ribs. Full briskets are usually pretty big and I've had to cut a couple inches off the end to get them to fit. With Ribs, I usually cut the racks in half and use the Weber rib rack. So, you can work around it pretty easily.

Only other issue I've had with it is temperature control being really finicky due to air leaks around the lid and door on the side for loading more charcoal. The temp gauge is also off quite a bit from the Weber wifi thermometer that I use. I would definitely recommend some sort of trustworthy wifi thermometer. I've had really good results with it, just more babysitting than some would like. But if you're the type that's going to park yourself in the backyard with beer, music, and magazines then it's all good.

They sell a gasket kit for the door, and middle section to cut down on air leaks. Just installed it last year, so far so good.
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Joined Jun 2010
L6: Expert
> bubble2 1,331 Posts
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hansmoleman007
05-24-2021 at 06:24 PM.
05-24-2021 at 06:24 PM.
Quote from joe980 :
They sell a gasket kit for the door, and middle section to cut down on air leaks. Just installed it last year, so far so good.
I think that would help. I've always had issues with temps running away in the afternoon sun even with all the bottom vents completely closed. Sadly mine's also taken a beating from some crazy wind storms this past year which didn't help matters. Going to have to retire it.
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