I've read through 2 pages of threads that apply to my question and originally I was going to ask if the WSM was worth the premium over this Brinkmann. Right now I have a Char-Griller Smoker which has served me fairly well. I went to a KCBS sanctioned BBQ competition over the weekend and got to talking to one of the competitors. First, the WSM is widely used around those parts. Second, I talked about adding more and more lump charcoal (have used briquettes and added similar amounts) but also mentioned the addition of more wood and constant attention my Char-Griller wanted/needed for a 4 lb butt. The guy was eager to teach and I was eager to learn. He said his large 22" WSM held heat pretty much through the whole smoke of the butt at 275F and that off set smokers will indeed want more attention. It probably doesn't help that it is probably not completely sealed up.
I don't have much of a budget but I think if my day of smoking meat was a little less stressful in terms of maintaining heat, I would do it way more often. Lord knows I spend enough eating out finding good BBQ now my pocketbook and belly serve as evidence.
That said, I would love a BGE or a Kamado Joe but frankly it is just me and that is an investment I can't make today. I saw the above-linked Brinkmann but then looked at the 18.5" WSM.
Size
The 14" wouldn't be bad but I don't intend to always cook for just one and I feel as though the 18.5" is a more "future proof" investment. At $300 with the addition of a thermometer, I think I can handle that in the next couple of months.
Warnings about what not to cook
One thing is someone said do not make hot dogs or fish on your WSM because it will ruin the season and everything will taste like those foods. Is this correct? Has anyone used their WSM as a grill? I do like to grill during the week. The Brinkmann says it's a grill too but it looks less sturdy and also lacks some vents below that seem necessary.
Seasoning
This reviewer, who has actually been on TV (Slap Yo Daddy's BBQ) says you must season before use. That makes sense but his method seems like it could be a good week before I can smoke anything. He says to burn off everything by heating it on high. Then add charcoal (1/2 chimney) and let that run for a couple of hours. Then add cold coals and 1/2 chimney over hot and some wood, run that for a couple of hours and so forth. It sounds a bit much. I read rubbing the inside with canola oil and running it hot for a few hours would be fine. Not sure what to do here but I really haven't read enough and one review on Amazon isn't going to sway me. Thought I'd ask here all the same.
Thermometer
In terms of pricing, is this a great addition to any smoker?
http://www.amazon.com/dp/B004IMA718/?tag=skimlinks_replacement-20
Electric
Of course the final question is electric. Propane is out of the question for me as I don't like having to go get it every time. When I moved here propane was mostly anything anyone used where I came from. The thought of coals was daunting and sounded time consuming. Now I prefer the flavor overall and I find with a chimney I add about 30 minutes to my cook time total but it does taste good. Then I keep seeing these neat $200 electric smokers and wonder if that is really a way to go. To me, if I am smoking meat I want smoked meat. I was that smoked taste and everything. I read some threads here and it sounds like I can still get that but I doubt I can grill on that.
So needs are
< $300 (less would please me too but I want this to last)
Smoke and would love to still grill
Size matters (I don't want something overly large but want to feed 6-8 if I have to)
Longevity
Ease of use for novice and someone who doesn't want to baby sit meat for 10 hours. By babysit, currently I have to check my smoker every 45-60 minutes and tend to it. Temps dropped to 150 while smoking and I had only left it unattended in 85F weather for 1 hour and about 20 minutes.
I know these threads are fairly redundant and smokers are like boil kettles, but I think before I invest I was just really looking for a few nods that I was on a good track. I am leaning towards the WSM. I was thinking Weber Kettle but I think smoking is primary and grilling is secondary or close to primary as well.
I don't have much of a budget but I think if my day of smoking meat was a little less stressful in terms of maintaining heat, I would do it way more often. Lord knows I spend enough eating out finding good BBQ now my pocketbook and belly serve as evidence.
That said, I would love a BGE or a Kamado Joe but frankly it is just me and that is an investment I can't make today. I saw the above-linked Brinkmann but then looked at the 18.5" WSM.
Size
The 14" wouldn't be bad but I don't intend to always cook for just one and I feel as though the 18.5" is a more "future proof" investment. At $300 with the addition of a thermometer, I think I can handle that in the next couple of months.
Warnings about what not to cook
One thing is someone said do not make hot dogs or fish on your WSM because it will ruin the season and everything will taste like those foods. Is this correct? Has anyone used their WSM as a grill? I do like to grill during the week. The Brinkmann says it's a grill too but it looks less sturdy and also lacks some vents below that seem necessary.
Seasoning
This reviewer, who has actually been on TV (Slap Yo Daddy's BBQ) says you must season before use. That makes sense but his method seems like it could be a good week before I can smoke anything. He says to burn off everything by heating it on high. Then add charcoal (1/2 chimney) and let that run for a couple of hours. Then add cold coals and 1/2 chimney over hot and some wood, run that for a couple of hours and so forth. It sounds a bit much. I read rubbing the inside with canola oil and running it hot for a few hours would be fine. Not sure what to do here but I really haven't read enough and one review on Amazon isn't going to sway me. Thought I'd ask here all the same.
Thermometer
In terms of pricing, is this a great addition to any smoker?
http://www.amazon.com/dp/B004IMA718/?tag=skimlinks_replacement-20
Electric
Of course the final question is electric. Propane is out of the question for me as I don't like having to go get it every time. When I moved here propane was mostly anything anyone used where I came from. The thought of coals was daunting and sounded time consuming. Now I prefer the flavor overall and I find with a chimney I add about 30 minutes to my cook time total but it does taste good. Then I keep seeing these neat $200 electric smokers and wonder if that is really a way to go. To me, if I am smoking meat I want smoked meat. I was that smoked taste and everything. I read some threads here and it sounds like I can still get that but I doubt I can grill on that.
So needs are
< $300 (less would please me too but I want this to last)
Smoke and would love to still grill
Size matters (I don't want something overly large but want to feed 6-8 if I have to)
Longevity
Ease of use for novice and someone who doesn't want to baby sit meat for 10 hours. By babysit, currently I have to check my smoker every 45-60 minutes and tend to it. Temps dropped to 150 while smoking and I had only left it unattended in 85F weather for 1 hour and about 20 minutes.
I know these threads are fairly redundant and smokers are like boil kettles, but I think before I invest I was just really looking for a few nods that I was on a good track. I am leaning towards the WSM. I was thinking Weber Kettle but I think smoking is primary and grilling is secondary or close to primary as well.
Last edited by a moderator:
