I think the 22" is overkill, unless you are regularly cooking for really big groups. The middle size WSM is 18" and probably the sweet spot in the lineup. I can do four racks of ribs in my mini, or two whole chickens, or a giant pork butt no problemo. Brisket I haven’t tried yet but I would have to use a small cut to make it fit and/or drape it over a rib rack like some folks do to make it work. Pretty sure that wouldn’t be an issue with the 18".
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