Okay, I love my 16-year-old Weber Kettle. And I get good food off of it. But, I want a more stable temperature for low and slow cooking.
I am pretty close to pulling the trigger on a Weber bullet (pun intended), but want to get some final opinions.
I am not cooking for business, or even for competition. It is all for myself, my family and my friends.
I'm looking at a 18-inch WSM. My goal is to have a more stable cooking temperature. Keep in mind, there is almost always a breeze where I live, and often it is downright windy. I can move my smoker into the open garage, but it would be nice not to have to do that.
Big question: Can I get 8 hours of relatively consistent temperatures from a WSM? If so, are we talking plus or minus 10 degrees, or plus or minus 50 degrees?
My kettle can easily spike by 50 degrees without warning. It is very annoying. Will a WSM deal with that, or will I be wasting my money?
Money is tight, so I don't want to spend it unless the money will buy me better results.
Thanks in advance.
CD
I am pretty close to pulling the trigger on a Weber bullet (pun intended), but want to get some final opinions.
I am not cooking for business, or even for competition. It is all for myself, my family and my friends.
I'm looking at a 18-inch WSM. My goal is to have a more stable cooking temperature. Keep in mind, there is almost always a breeze where I live, and often it is downright windy. I can move my smoker into the open garage, but it would be nice not to have to do that.
Big question: Can I get 8 hours of relatively consistent temperatures from a WSM? If so, are we talking plus or minus 10 degrees, or plus or minus 50 degrees?
My kettle can easily spike by 50 degrees without warning. It is very annoying. Will a WSM deal with that, or will I be wasting my money?
Money is tight, so I don't want to spend it unless the money will buy me better results.
Thanks in advance.
CD