Help Choosing a Smoker for a Newbie

[worthogg]

Great feedback, thanks.

I began considering the UDS before starting the thread, but the footprint on a 55 gallon drum isn't small and it'd force a big rearrangement of garage stuff - also it'd be a big challenge to effectively use that since its got so much cooking space.

What's the footprint on the WSM? I'm not familiar with those smokers, but the grill that goes in a UDS is the same one out of the 22" Weber. Which means the drum is about 24" diameter I guess. I've got only one rack in mine and I don't feel like it's a lot of room at all. In fact, I'm considering adding another rack below the current one for more capacity. We're a family of three and most of the time it's plenty of room. But occasionally for a party or event where you want to do ribs, you'll want more room. Two big pork butts will feed a lot of people, and you'd be stuffing the drum pretty full to get two 9 or 10 pounders in there without touching the sides.
The great thing about the UDS is that it works equally as well if I put on one chicken, or a big brisket. Same fuel usage and stays super moist every time. That's my two cents.

 

[passedpawn]

I've got a WSM and it's a great smoker. Check out http://www.virtualweberbullet.com/ for loads of good info.

 

[morticus]

I have a Bradley smoker that works awesome. I also have a traeger, but those are pretty expensive. I have the big one and it was $900. I spent $300 on the Bradley.

 

[Braufessor]

I've had 4 different smokers over the years and have went to WSM the last few years - it is awesome.... If I ever needed another smoker, I would buy another WSM.

 

[TANSTAAFB]

Thank you Quadrupled for asking the question and thank you HBTers for once again bringing the experienced opinions!

I was spoiled by my FILs heavy duty offset and have been gimping along with my Brinkman Smoke n Grill since moving to CO. It sounds like the WSM is a much better unit but I dont like getting down on my knees to add wood through the little hatch or stoke up the coals. I really like offsets but I can't afford a really nice heavy one and I don't think I'll be happy with the light metal on the Charbroil offerings.

Any suggestions on a decent offset in the price range of the WSM?

 

[gunsout]

What's the footprint on the WSM? I'm not familiar with those smokers, but the grill that goes in a UDS is the same one out of the 22" Weber. Which means the drum is about 24" diameter I guess. I've got only one rack in mine and I don't feel like it's a lot of room at all. In fact, I'm considering adding another rack below the current one for more capacity. We're a family of three and most of the time it's plenty of room. But occasionally for a party or event where you want to do ribs, you'll want more room. Two big pork butts will feed a lot of people, and you'd be stuffing the drum pretty full to get two 9 or 10 pounders in there without touching the sides.
The great thing about the UDS is that it works equally as well if I put on one chicken, or a big brisket. Same fuel usage and stays super moist every time. That's my two cents.

yeah the UDS uses the grill surface from the largest one touch grill which is 22.5" diameter which puts the drum diameter around 24". all the drums are different sizes but some allow you to use the lid off of the largest weber with no fitament problems. they do take up a good amount of space. but cost, fuel use and quality of chow is stellar. people have added 2nd racks to their UDS with no problems. 2 10lb boston butts is a lot of meat and it would be tight. this is the site i used to build mine. http://www.thepickledpig.com/forums...32-our-uds-cooker-how-build-one-part-1-a.html the only difference in this one and mine is i mounted the thermometer just below the grill rack to get the temp of my cooking surface. i actually built one for me and one for the in laws camp. they use it all the time and love it. they want mine if i go to a BGE

additionally no matter what smoker you are using mostly if its basket type you should google minion method for starting your fire. you use way less coal and sustain the fire for a much greater period of time.

 

[Quadrupled]

What's the footprint on the WSM? I'm not familiar with those smokers, but the grill that goes in a UDS is the same one out of the 22" Weber. Which means the drum is about 24" diameter I guess. I've got only one rack in mine and I don't feel like it's a lot of room at all. In fact, I'm considering adding another rack below the current one for more capacity. We're a family of three and most of the time it's plenty of room. But occasionally for a party or event where you want to do ribs, you'll want more room. Two big pork butts will feed a lot of people, and you'd be stuffing the drum pretty full to get two 9 or 10 pounders in there without touching the sides.
The great thing about the UDS is that it works equally as well if I put on one chicken, or a big brisket. Same fuel usage and stays super moist every time. That's my two cents.

Well, my recollection of the drum dimensions was completely wrong ~ 3.5' tall x 2.5' diameter. Although its still larger than the 18.5" WSM that I'm considering.

I'm really beginning to lean pretty hard toward the WSM. Maybe I'll eventually desire more space with the two-racked UDS, but time will tell.

Thanks to everybody for the input!

 

[JonM]

Random thought here, but Know what else is fun with the two-rack 18.5 WSM? Hanging sausages under the top grate for smoked sausages.

These are just linked Polish sausages hanging from some all-stainless steel hooks I got from McMaster-Carr.

 

[passedpawn]

Random thought here, but Know what else is fun with the two-rack 18.5 WSM? Hanging sausages under the top grate for smoked sausages.

These are just linked Polish sausages hanging from some all-stainless steel hooks I got from McMaster-Carr.

Love it!

 

[Quadrupled]

Random thought here, but Know what else is fun with the two-rack 18.5 WSM? Hanging sausages under the top grate for smoked sausages.

These are just linked Polish sausages hanging from some all-stainless steel hooks I got from McMaster-Carr.

I love HBT and all the awesomeness everyone brings to the forums.

 

[Quadrupled]

Well, an update for the thousands waiting at the edge of their seats...

Went with the 18.5" WSM. One session in and it worked great, held good temps and was really fun, we can't wait to make more. My only issue was non-smoker related - I need to either make a less salty rub or go less heavy-handed with how much rub I put onto the meat. We used the rub on the virtual weber bullet site for the best ribs in the universe.

Thanks again to everyone for their opinion and input.

 

[jammin]

So awesome! You'll have to post a pic of the goods when you get a chance.

 

[Tnoodle]

Congratulations

 

[Quadrupled]

Well, I've taken pictures of all my big moments in brewing, but unfortunately never thought about doing it for my first smoke. I do still have the lingering aroma of smoke on me, and that is pretty friggin awesome.

 

[Grippe]

Congrats on the WSM. There's a reason it's so well regarded by occasional users and competition pit-masters alike.

 

[MindenMan]

I used to use a home modified Weber bullet. It came charcoal and I bought an aftermarket propane set up. I did many a rib and pork butt on it and was pleased with the results, I had to keep lifting the entire unit to put more smoke wood on the burner, and of course fill the water tray. I have a propane Masterbuilt XL, and love it. The four racks will hold 8 pork butts, or 8 tri tips or 12 or so racks of ribs. Is it overkill, honestly, yes, it is for most uses, but, when I have people over to the house, two pork butts is just an appetizer.
It is also very stingy with the chip pan and water pan. I maybe open the door to look every two or so hours, to see if it needs water or wood.

 

[BrewerBear]

I recently bought a 18.5" WSM also,great piece of equipment.

 

[BrewerBear]

Well, an update for the thousands waiting at the edge of their seats...

Went with the 18.5" WSM. One session in and it worked great, held good temps and was really fun, we can't wait to make more. My only issue was non-smoker related - I need to either make a less salty rub or go less heavy-handed with how much rub I put onto the meat. We used the rub on the virtual weber bullet site for the best ribs in the universe.

Thanks again to everyone for their opinion and input.

What's going in the smoker this weekend?

 

[Quadrupled]

What's going in the smoker this weekend?

We did a pork shoulder and chicken leg quarters to make pulled pork and pulled chicken. Also switched to a different dry rub - "Meathead's Memphis Dust". Liked this new dry rub a bit more.

Meathead's Memphis Dust:
Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton's kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

 

[Sawdustguy]

It may be a bit spendy but I highly recommend a Yoder YS640 pellet pooper for a first smoker. It is pretty much foolproof.