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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-07-2010, 02:09 PM   #16
snakyjake
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Quote:
Originally Posted by expatpig View Post
"I already have a WSM, so I don't need a UDS"? I've never heard anything so ridiculous in all my life.
What gives a UDS a unique flavor that is not given by a WSM?
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Unread 09-07-2010, 02:13 PM   #17
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Are you using water in the WSM as well? That will use a lot more fuel in cold weather. A waterless/sandless WSM with a guru could be all you need.
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Unread 09-07-2010, 02:46 PM   #18
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Quote:
Originally Posted by JiveTurkey View Post
Are you using water in the WSM as well? That will use a lot more fuel in cold weather. A waterless/sandless WSM with a guru could be all you need.
Surprised to sandless recommended. Interesting to try.
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Unread 09-07-2010, 03:09 PM   #19
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Quote:
Originally Posted by snakyjake View Post
I currently have the WSM, therefore don't need a UDS.

Have never been sure if charcoal has a different flavor than gas. I hear some people say there's no flavor difference, others say there is. Also, I'm talking about non-lighter fluid charcoal. I've been assuming charcoal, gas, electric is simply the heat source (no flavor); for flavor add wood. Not sure why there would be a flavor difference if both are using wood chips/chunks. But I haven't done a taste test between charcoal vs. gas, and hoping someone else who has can chime in. If there is a definite flavor difference, my choice can be narrowed down significantly.

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I swear by charcoal now and only use my gasser to re-season my cast iron stuff.
You see lump charcoal is essentially wood, so yo uwill still get some smoke flavour.
It also depends upon the type/brand of charcoal you are using, as it could add different flavours.

When I first got my keg, my wife complain of 'smoky taste' at first.
To prove it, I purchased a package of pork tenderloin (2 in the pack) and cooked one on the Keg with just Weekend Warrior lump and the other on the gasser without her knowing.

She prefered the one done on the Keg and asked if I oven roasted the other one

Now she is pro-charcoal ... except for me smelling all smokey all of the time
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Unread 09-07-2010, 03:18 PM   #20
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Quote:
Originally Posted by snakyjake View Post
What gives a UDS a unique flavor that is not given by a WSM?
The fat dripping directly on the coals adds an extra layer or flavor that you don't get on an offset or water cooker. Combining that with the facts that you are not wasting heat energy to heat a water pan and have a larger potential surface area than a standard WSM makes a UDS a simple decision.
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Unread 09-07-2010, 03:35 PM   #21
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Quote:
Originally Posted by snakyjake View Post
I currently have the WSM, therefore don't need a UDS.

Stoker/Guru is an option to solve one of my objectives.

Have been hoping for better either fuel conservation than the WSM or cheaper than charcoal, hence gas as an option. Approximately $10 a bag, and doing this once a week adds up to $500+ annually. If if I don't do this as often as once a week, it still adds up to a lot.

Have never been sure if charcoal has a different flavor than gas. I hear some people say there's no flavor difference, others say there is. Also, I'm talking about non-lighter fluid charcoal. I've been assuming charcoal, gas, electric is simply the heat source (no flavor); for flavor add wood. Not sure why there would be a flavor difference if both are using wood chips/chunks. But I haven't done a taste test between charcoal vs. gas, and hoping someone else who has can chime in. If there is a definite flavor difference, my choice can be narrowed down significantly.

Thanks,
Jake
While I normally use my BGE as my primary winter cooker, I have used my upright GOSM gas smoker, and my bullets in cold weather. Of the 3, the gasser is probably the hardest to regulate temp on. As long as you shield your WSM, you shouldn't have that much issue with temp control or fuel consumption, IMO. But, as to the price of the charcoal, consider lump from GFS, Restaurant Depot, etc. I find it's much cheaper per pound, and there is no filler to ash up your cooker, or give your meat odd flavors.
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Unread 09-07-2010, 03:41 PM   #22
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i love all three of my BGE's and i don't even know how to cook.

i say go with the BGE for all the reasons you stated. the burn hot and fast or slow and low and for long periods of time and are seemingly impervious to ambient temps.
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Unread 09-07-2010, 04:13 PM   #23
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Quote:
Originally Posted by snakyjake View Post
Surprised to sandless recommended. Interesting to try.

You won't need sand if you use a guru/stoker. Sand is used as a heat sink to help regulate temps but with a guru you won't need it. Just line your water pan with foil and let 'er rip!
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Unread 09-07-2010, 06:22 PM   #24
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I used my UDS all winter long...I also bought a Water Heater Blanket for it butI have never needed to use it.
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Unread 09-07-2010, 09:34 PM   #25
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look at a ceramic, or if you want more capacity look at a gravity feed cooker like stumps, superior, etc. If you liked your WSM (great little cooker), you will like a ceramic (Primo, BGE, or even a bubba).
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Unread 09-07-2010, 09:58 PM   #26
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I'm sort of a collector, and I have several different kinds of smokers: offset, gravity feed, kettle, gasser and ceramic. Without a doubt, the large BGE is my 'go to' winter time cooker. Very fuel efficient with long burn times and consistent temperatures. It's easy to set up and easy to clean. I do use the Guru on windy days. For a quick burger or hot dog, I'll go with the gasser, but for great BBQ flavor, the Egg delivers.
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Unread 09-07-2010, 10:33 PM   #27
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I've used a Steel vertical smoker, A cheapo knock off ceramic, a Gasser and a LBGE.

The Big green egg is by far the best! Low and slow, hot and fast an oven etc... I don't have a stoker I also sometimes take a few hour nap with no temp problems.
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Unread 09-07-2010, 11:58 PM   #28
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I love my Primo Oval XL with a Maverick ET-73 remote smoker thermometer.
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