WSM vs BGE Type Smokers

[Happy Hapgood]

I'm a WSM Guy. I have Friends that own BGE's or other types of ceramic smokers. The thing I've never understood is that Folks in colder climates use WSM's with all sorts of of wind screens and shelters while Folks in warmer climates purchase BGE's or the like. Around this area and most of the South and Southwest, during the Summer, the first 100*F are free. When smoking on my WSM it's more of a challenge to keep temps down rather than up. My Friends with BGE's and the like struggle to keep from letting their cookers going too hot. About 25*F is the coldest temps I've smoked in with the WSM. I can actually see the temp drop on my ET-732 when a cold blast of wind hits.

It seems that a BGE or the like is much better suited for cold weather and a WSM is better suited for hot weather. Seems like a no brainier.

Anyone had similar experiences with their smokers? I'm just talking backyard type rigs.

 

[Jack Daniels]

I have a BGE and have no issues regulating temp regardless of weather. Just this winter with the obscene temps we are having I smoked a prime rib roast on my BGE while -17 deg F outside (-51 deg F windchill) and had no issues getting up to temp and holding temp. No need for blankets or anything. In hot weather it works just fine as well. I've used the BGE in the upper 90s to low 100s outside.

 

[bbqgeekess]

Could it be due to the door on the WSM not being airtight?

 

[Gore]

I think you'll find plenty of cold-weather folk with ceramics. It's the reason we got ours.

 

[Fwismoker]

IMO there are benefits to both kinds of smokers. The less insulated smokers have to burn hotter to maintain your desired temps. Hotter fire equals better quality smoke.

 

[smoke ninja]

Wsm used here. I did a brisket when the air temp was -10 and wind chill was -30. No insulation or wind screen. I've been using a piece of plywood for a wind screen but am going to upgrade to a reflectix sleeve.

I want a ceramic cause I cook sooooo much and they are sooooo efficient.

 

[Happy Hapgood]

Wsm used here. I did a brisket when the air temp was -10 and wind chill was -30. No insulation or wind screen. I've been using a piece of plywood for a wind screen but am going to upgrade to a reflectix sleeve.

I want a ceramic cause I cook sooooo much and they are sooooo efficient.

Exactly.

 

[Happy Hapgood]

Very true you can make any smoker work in almost any temp but how does the end product taste and how much fuel is required?

 

[bwram1]

I'll stick to the WSM...built my windscreen with plywood and hinged all sides to be folded and stored. Insulated the interior walls and have zero trouble in colder temps and windy days.

 

[Happy Hapgood]

I'll stick to the WSM...built my windscreen with plywood and hinged all sides to be folded and stored. Insulated the interior walls and have zero trouble in colder temps and windy days.

The WSM works great when shielded from the wind for sure.

 

[smoke ninja]

Very true you can make any smoker work in almost any temp but how does the end product taste and how much fuel is required?

Cold adds a little to fuel consumption. Wind kills it.


Hinged plywood screen? Good one, I lean a scrap piece against my smoker.

 

[jsperk]

I live in Pa. I don't have a wsm but I use my weber kettle a lot when it's not cold out.

I use my ceramic pretty much from December until March. Although I did ribs the other day on my kettle.

 

[Big George's BBQ]

I get great quality of smoke from my Egg I cook in hot or cold temps iand it works Great I cook at low temps for salmon and bacon and hot temps for steaks and everything in between. If I fully load it I easily get over 20 hrs on a single load

 

[grantw]

WSM'S are bad ass thats why. It drops below 0 f here alot right now its a warm night of -6f it easily goes -25, I have 3 wsm smokers and honestly i grab for them before anything i do have insulated cookers

 

[ajstrider]

I recently got a BGE, and have had my WSM for a while now. The BGE is such a fuel miser, I know everyone says that but I didn't fully understand just how little charcoal they use until I got mine, and mine is an XL which people always complain about it not being very efficient compared to the other BGE. My first problem with keeping temperature down on the BGE was because it needs such a small amount of airflow that the intake was nearly shut and the exhaust is barely open too. I have to say that so far my BGE product tastes better to me than my WSM product. They each have their advantages though. The reason I got my BGE was I wanted a fuel efficient cooker. I am cooking a lot these days and charcoal use was a consideration. But $1500 buys a lot of charcoal for the WSM! I really was just in the mood for another cooker in my arsenal also.

 

[grantw]

Bad ass.

 

[Jack Daniels]

I get great quality of smoke from my Egg I cook in hot or cold temps iand it works Great I cook at low temps for salmon and bacon and hot temps for steaks and everything in between. If I fully load it I easily get over 20 hrs on a single load

Exactly. And no need for construction, panels, blankets, deflectors, etc. Lock down the vents and the coal snuff themselves very quickly. Just extremely efficient in all aspects.

 

[Ron_L]

Regardless of weather, as a pure smoker I'll take a WSM any day, but for sheer versatility, Ceramic. The BGE and similar are great in any weather and can smoke, bake and grill at lava temps, so the ceramics are much better multi-taskers.

 

[Oldhoss]

Got an Akorn this past summer. It was a toss up between it and a WSM. Did 20 or so cooks with it trying to get a good smoke and had varying results. I'd say I had 3 real good smokes but what it was that I did different with those ones was diddly. Ended up getting a 22.5 WSM last month and have had much success. I love this thing for putting smoke to food but then again I also have 2 OTGs so Weber products are my friends already. I may try smoking food on the Akorn again but for now it is my grill and pizza cooker. I put my chunks around the ring in the WSM with a few partially burnt chunks tossed in with my lump...in the Akorn I got dirty smoke intermitently from fist sized or smaller chunks using a variety of wood types. I found my better results were from using partially burnt chunks although even then I got dirty smoke sometimes. The WSM does not carmelize the sauce on my ribs thus far but other than that I am happy happy happy. Only thing about this big WSM is the fuel consumption. I can see me obtaining a 18.5 and a mini so I can tailor my cooker to what I am cooking. If and when I do that it'll make 12 cookers total though.....she will be some furious then boys.

 

[cirk]

I smoked bacon @ 200 for 2 hours on my egg and I think it was 101 that day. I may have adjusted the vent once. Only problem I ever have with temps is if I let the ash get outa hand.