cameraman
Babbling Farker
I suppose this is only answerable by the subset of brethren who have cooked on both. So, pros and cons, features and benefits, ins and outs... They appear fundamentally similar to my uneducated eye. What am I missing?
Lifted from the Big Drum Smoker Forum FAQ's
http://bigdrumsmokers.com/Forum/showthread.php?t=2614
And that is a fairly honest response.
Take a look around the BDS site and glean all the info available. I suspect you frequent TVWBB, so you know about WSM's. The UDS threads are out of control, but thats another story!
2. You don't need to turn the meat as often.
I suppose this is only answerable by the subset of brethren who have cooked on both. So, pros and cons, features and benefits, ins and outs... They appear fundamentally similar to my uneducated eye. What am I missing?
Lifted from the Big Drum Smoker Forum FAQ's
http://bigdrumsmokers.com/Forum/showthread.php?t=2614
And that is a fairly honest response.
The WSM is a great water smoker, but has alot of limitations. I used to own 2 of them for a few years.
1. The BDS does not need any water pan or heat barrier. Meat smoked in the BDS is super moist without a water pan.
A WSM can be run without the pan, too.
2. The BDS has larger cooking rack(s). No need to cut or curl slabs of ribs. No problem fitting whole large briskets in the 14 to 16 pound range. 20+ pound whole pork shoulders or beef chuck rolls? No problem with the BDS. You never have to cut a piece of meat in half to fit in the BDS.
Not true since the 22.5" WSM was introduced.
3. Cook briskets and butts in only 8 hours in the BDS. With the WSM, briskets and butts will take at least 12 hours, and sometimes 14+ hours. You can fire up your BDS at 8 or 9am and eat your briskets and butts for dinner at 5pm. You don't have to cook all night or get up in the middle of the night with the BDS. Even huge whole pork shoulders and beef chuck rolls only take 11 hours.
Not sure what the basis for this is. WSMs can be run hot and can cook butts and briskets in 5-6 hours. This is based on cooking temp, not the cooker.
4. The BDS does not have legs for support. It sits flat on the ground and is almost impossible to tip over.
True. But, I've seen the burnt areas left behind by UDS on grass at comps. I wouldn't want one on a wooden deck or my grass. I'd use a dolly to get it up off of the ground.
5. The BDS does not have enamel coating that can chip. If you get any scratches or scrapes, you simply touch up with Krylon BBQ Stove paint.
If you get any dents in the BDS, you simply bang them out with a rubber mallet from inside the BDS.
True, but I've owned two WSMs for at least 6 years, and one has been in service since the early 90s and neither of them have any chips, so unless you abuse your equipment this really isn't a factor.
6. The BDS is easy to transport. There are no upper, middle and lower sections to worry about. Just the lid. Having a flat bottom, the BDS sets firmly in a trailer or bed of a truck without tipping over.
True. Trying to transport a WSM assembled is tough. I've used three heavy duty bungees to hold it together, but it is easier to transport in pieces, and the pieces are much easier to handle anyway.
7. With the BDS, you get that true direct over the coals flavor. The juices drip down onto the coals, giving the meat that "Open Pit" traditional flavor. You don't get that with the WSM. The water pan catches all the juices.
Again, you can use a WSM without the water pan.
8. Easy to clean. Other than tipping the BDS upside down, there is very little work or time needed to clean the BDS.
I guess the grates in a UDS don't get dirty? :-D I think taking the top two sections off of a WSM and dumping ash out of the bottom bowl is a whole lot easier than turning a whole drum upside down. If you don't use the water pan (so it is comparable to a drum) then there is no water mess to clean up. A lot of WSM users don't use water anyway, opting for another form of heat sink (sand, clay saucer, etc.) or just an empty pan.
9. The BDS is available in 5 models that will work for everybody, from regular backyard barbecuers to caterers to competition cooks.
BDS specific. Not really an advantage.
So what advantages does the WSM have over the BDS?
1. Shipping price is less expensive.
2. You don't need to turn the meat as often.
excellent observations Ronelle... all valid points.
also regarding # 4 - I've not seen or read about WSM's being prone to tip-overs... Have I missed all those threads ?
I own 2 UDSs but have never owned a WSM although I would like to have a 22.5" one. I have a question. I see some say that you can cook in the WSM without the water pan. How does that work? I would think the meat might be too close to the coals to cook direct without burning it. The UDS is much further from the coals.
From the last item his list:
You have to turn meat in the BDS? :becky:
I suppose this is only answerable by the subset of brethren who have cooked on both. So, pros and cons, features and benefits, ins and outs... They appear fundamentally similar to my uneducated eye. What am I missing?
I've used both extensively, and good points already made. Rather obvious, but still the biggest things are that the UDS cooks faster but the fat gets in the fire.
Why, Dave? You've already got your WSM. Are you thinking about going the way of the UDS???
Not so, if you use a smaller diameter and taller charcoal ring and offset it the opposite side of the meats. Give that a try.