LI Pig Congress
Knows what a fatty is.
- Joined
- Aug 30, 2013
- Location
- Smithtown Ny
Also look ss1
You have a great problem- deciding with a nice budget. I think the most important things you need to ask yourself are:
1. How much effort do you want to put into the cook? A Superior gravity fed smoker is going to be the least work for sure. The BWS Fatboy is a little more effort to get going with the slide out charcoal tray and water pan. It takes a lot longer for me to get to temp with the Fatboy than with the gravity fed. Obviously you would have to feed the Jambo every 45-60 minutes and that means no sleep if you plan on overnight cooks.
Primary cooks are butts and packers, so most cooks will run long. Superior is in lead today, but cost see,s way too much when compared to WSM and a bit more work... If only WSM had cabinet door!!! maybe there's a potential mod
2. What capacity do you need? Are full pans a big deal to you?
given typical cooks, i'd like a sheet to hold a full packer without having to bend it over cans and such (typically approach in WSM) same for ribs, would rathe lay them flat than skewer and such every time
3. What temps do you like to cook at normally? The Superior and Jambo will easily cook at higher temps (275+) while the Fatboy likes to coast in the 225-250 range. The Fatboy can go higher, especially without water but it is much harder to control the temp over a long period without water.
Also look ss1
That's a big budget. I just couldn't make myself spend that kind of money on 1 cooker. If you really want to spend it all I would recommend a Shirley Fabrication offset and an Abe's cabinet. That way you can stick burn when you have the time and the kids are not around or use the set it and forget it cabinet when you are busy or the kids are running around. Both of these guys are great to work with, not that the ones you listed are not but these guys will do anything you need. They also can probably save you some money. The WSM can hold it's own and that has been proven over and over. Not trying to change your mind on builders but just thinking of what I would do if it were me and were in your situation. With an offset and a vertical you won't have that feeling that you should have gotten the "other one".
Someone was gonna Say it so it might as well be me.
If you have the time to tend a fire on everycook you do and if your a L&S cooker that can run 24 hrs on some brisket cooks then get the Jambo. IMO the flavor difference and Quality of the end product from an all wood cook is worth the effort.
If you're not that dedicated build a UDS or buy a cabinet and add a Weber 26 OTG to your tool shed. A UDS will hold what ever temp you set it at until it burns out so you don't need no stinkin blower so Mo meat & beer money