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Old 05-27-2013, 04:04 PM   #1
EHV
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I've been using my Masterbuilt Electric for a few years now. I'm happy to an extent with the results. I like the ease of just setting it and going, but the addition of wood chips quite often gets old. I usually do ribs, butts, a brisket on occasion and salmon. Its small, and I have come to realize there really is no substitute for a good charcoal and wood smoke.
Everyone says it is easy to maintain temperature, but being skeptical, I find it hard to believe since dealing with my Weber grill I find it sometimes difficult to get a desired target. So, completely honest, how hard/easy is it? Aside from a digital meat thermometer, do you guys add anything else to the unit to make it more reliable?
The BGE is out of the questions as I would feel obligated to cook Breakfast, Lunch, and Dinner on it for a year straight to not feel guilty about spending that much money.



 
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Old 05-28-2013, 02:03 AM   #2
Cyclman
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I found my propane unit (2-door) with a big water pan to be easy to maintain temps and it put out lots of nice smoke. Charcoal seems like too much of a pain fiddling with vents and all.


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Old 05-29-2013, 06:43 PM   #3
Runyanka
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With my kamado in set the vents per the temperature table and walk away. Come back 12+ hours to the same temp. No additional fuel or anything.
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Old 05-29-2013, 08:34 PM   #4
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I'll let you know next week. Just got my 18.5 WSM today and will be smoking a chicken and a ham on Tuesday

 
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Old 05-29-2013, 08:44 PM   #5
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I love my 18.5" WSM. It's pretty much set it and forget it.

 
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Old 06-01-2013, 11:21 PM   #6
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By pretty much, how solid are you talking? I just did a shoulder in my Masterbuilt and it took roughly 16 hours. Will a WSM last that long and keep temp with a full basket of coal?
How much does ambient temp affect the smoker once its up and going?

 
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Old 06-05-2013, 02:41 AM   #7
blaster_54738
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I did a 5lb chicken in mine today using half a basket of charcoal, went for 4.5 hours and I still had plenty of charcoal left. It was raining today and it had no affect on it what so ever. Here is a good website I've found for information

http://www.virtualweberbullet.com/

 
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Old 06-06-2013, 04:35 AM   #8
adman
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With a full ring of charcoal, my 18.5 will hold 225-275 for 12+ hours in moderate (60+) temps. When doing a butt, I usually start early in the morning, get the WSM up to temperature, put on the butt, and go back to sleep. When I wake up 2-3 hours later, it's holding the same temperature.

I LOVE my WSM.

Oh, and second the virtualweberbullet site.

 
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Old 06-06-2013, 11:18 PM   #9
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Do you guys see a need for the larger version or stick with the 18.5?
Most likely only do a butt or 2 at the most. Venison, Few racks of ribs, few salmon fillets is my past experiences.

 
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Old 06-06-2013, 11:29 PM   #10
keend0
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18 uses less fuel. I have 22 and it works just as well as 18 but uses more fuel. I often cook for 30+.



 
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