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View Full Version : My WSM vs PBC head-to-head review!


STLBBQer
08-29-2015, 10:16 AM
One of the questions I see on here and other forums quite often is: "For $300, what smoker should I get, a Weber Smokey Mountain 18.5" or a Pit Barrel Cooker?" (That question is undoubtedly then followed up a few posts later with..."Neither! You can make a UDS for $50, twenty gum wrappers, and a lil' elbow grease...")

Since I seem to be one of the few Brethren on here that decided the answer is BOTH, I thought a review might be in order. Full disclosure, I've had my WSM for about four years and been through nearly 100 cooks with it. Had my PBC for all of two weeks and been through four cooks! ALSO, this review is pretty lengthy and detailed.

I decided to keep it simple and rated only on the specific meats I've done on both: whole chickens, pork butts, spare ribs, loin/baby back ribs, and final overall taste/impressions.

My other criteria were start-up time, ease of use, capacity, versatility, build quality, and clean-up. I rated all areas head-to-head with ties if warranted.

Here we go!


Start-up time: Both the WSM and PBC are easy to start-up and come to temp quickly. The WSM has a few "tried and true" starting methods, including the Minion. The PBC is basically a "light the chimney, dump the coals and go" system. While both are great, the PBC is simpler and is ready to cook on as soon as a chimney of 35-40 briquettes is hot.

Winner: PBC



Ease of use: Again, both WSM and PBC are very easy to use and maintain temps extremely well. WSM can run anywhere from 200-300F by adjusting the vents, PBC locks in between 250-300F through its design. WSM uses two grates for all meats to smoke on, PBC relies mainly on meats suspended by hooks hanging on steel rebar for cooking (one grate is also supplied for other meats and finishing pork butts, brisket, etc). Both smokers/cookers are very easy to use and you can't go wrong with either. I have to give the nod to the PBC here, because I think it's more of a "set and forget" system, and the hooks and hook tool make moving meats around less hassle and mess. Also, for those short on time, the PBC can power through a big pork butt or brisket in 7-8 hrs (or less).

Winner: PBC



Capacity: WSM and PBC both hold a lot of meat. The WSM is limited by the diameter of its grates for meats like a big packer brisket and long spare ribs. The PBC can hang brisket and ribs with ease, but is limited by its one grate vs two on the WSM. If I'm doing ribs or a big packer brisket, the PBC would be my choice for capacity. If I'm doing a bunch of pork butts or mixed meats (ribs on top rack, pork butts on the bottom), WSM would be my choice.

Winner: TIE



Versatility: I think these are both great smokers/cookers. The WSM is a true water smoker, while the PBC is a cooker relying on convection and grease dripping on the coals or wood chunks for smoke. Both can cook just about any meat you'd want. The WSM has more ways to control temps and can do very low and slow all the way to higher heat. It also has more ways to control temps. For someone wanting the most versatile smoker, I'd have to recommend the WSM.

Winner: WSM



Build Quality: Noah Glanville has done a great job upgrading the PBC with the new thicker gauge steel drum and porcelain enameled finish. It's a high quality item top to bottom. The WSM is typical Weber quality and the warranty is one of the best in the business. While I expect both to last a long time, I don't expect the PBC to outlive the WSM. I wouldn't have any reservation on buying either one for my lifelong smoker/cooker, but if I had to pick the one that could be handed down to my infant son in 25 years, my money would be on the WSM.

Winner: WSM



Clean-up: I won't spend much time on this one. The PBC wins in just about every way. Cleaning the WSM isn't difficult, but between scrubbing the grill grates, emptying the coals, wiping out a water bowl (foiled or unfoiled), it's a 30 minute process for me. The PBC takes me 5 minutes. I put down heavy duty foil under the charcoal basket and empty that when it's done. Wash the hooks (1 minute maybe), and it's ready to go for the next smoke.

Winner: PBC



Okay, now let's get on to the actual cooks!


Chicken: Even with an empty water bowl and the WSM running as hot as I can get it (about 300f for me), I've never been wowed by whole chickens. The skin is usually rubbery, although the flavor is good. I prefer higher heat on my Weber grill or pellet smoker. On the PBC, chicken is wonderful. The skin gets nice and bite-through (crack that lid for the last 15-20 minutes!) and the flavor and juiciness is off the charts.

Winner: PBC



Spare ribs: I've had nothing but great results on my WSM with spare ribs, and the PBC was no different. Both turn out juicy, flavorful ribs, with nice color. The WSM ribs are more traditional, smoked spares. The PBC ribs have a more grilled/char flavor due to their cooking method. Both are fantastic, and are crowd pleasers. You can't go wrong either way here.

Winner: TIE



Loin/baby back ribs: I usually smoke loin back ribs on my WSM at 225-240F and use the 2-1-1 method. I paint them with a BBQ sauce and beer glaze every 15 minutes and layer on a sweet heat rub for the last 45 minutes of the cook. They're my favorite meat to do on the WSM. My results with loin backs on the PBC were very good, not great. I think not having the 1 hour in foil resulted in a less tender, less moist rib. The PBC "smoke fog" flavor was a great complement to spares, but with the loin backs, I felt it was a bit overpowering without the sweeter rub. It's also much more difficult to follow my saucing/rub routine like I do on the WSM. They were very good ribs, but I'll stick to loin backs on the WSM.

Winner: WSM



Pork butts: WSM turns out flavorful, juicy pork butts with nice bark and great wood flavor (I love pecan and cherry). Time is usually around 10-11 hrs for a 7 lb butt. PBC can turn out the same sized butt in 6 hours. That means I can start a butt at 10am and have it ready for dinner that night, even with a 2 hour FTC thrown in! The trade-off is the pork butt needs to be foiled for the last 2-3 hours on the PBC grate to insure tenderness and the bark does suffer. I also didn't care for the PBC flavor on the pork butt straight off the cooker quite as much, but a quick toss in rub and a little sauce brought it up to standards. I would not hesitate to make a butt on the PBC, but if time isn't an issue, I'd go with the WSM.

Winner: WSM



Final overall taste/impressions: You'll often see owners of the PBC say the taste vs a true smoker isn't better or worse, it's just different. I found that to be true. On some meats (chicken, spare ribs), the PBC was awesome. On other meats (loin backs, pork butts) the WSM would be my sole choice. In the end, the PBC will probably be my go-to cooker for chicken and spares, WSM for loin backs and pork butts. Overall, I prefer the wood smoke flavor of the WSM, but the PBC is fantastic too.

Winner: TIE (slight edge to the WSM overall, but the PBC chicken swings it to a tie)



Final Standings: WSM: 7 PBC: 7

I promise I didn't rig these results. They just really are that close. I love both smokers/cookers and will be using both quite often. Both WSM and PBC are high quality products that can turn out delicious BBQ. The true wood smoke flavor and "low and slow" nature of the WSM makes it ideal for traditional backyard BBQ. The capacity, ease of use, and shortened cook times make the PBC ideal for those who don't have the time for overnight cooks or those who cook for large groups/parties. Either way, you can't go wrong. Two thumbs up for the WSM and PBC!

ebijack
08-29-2015, 10:23 AM
Very nice report/findings. I don't plan on ever owner either, but very informative. Thx.

Fwismoker
08-29-2015, 10:41 AM
Good comparison but I hope you're not insinuating you can't build better with the gum wrapper comment. lol

Less than $200 and all stainless and porcelain...solid as all get out. Combines the best of UDS, WSM and PBC.

http://i1226.photobucket.com/albums/ee407/Amerivet/Jimmy%20Build/134c0585-87b8-47f1-9983-5c77cfd86a96_zps8a92979d.jpg (http://s1226.photobucket.com/user/Amerivet/media/Jimmy%20Build/134c0585-87b8-47f1-9983-5c77cfd86a96_zps8a92979d.jpg.html)

Runs 225-700 degrees (basically turbo charged as fast as it can heat up)

Rock solid temp control

River country therm

2 cooking grates

Can beat the PBC in capacity (Just hung 44 lbs of butts in 5.5 hours) and could have done 5 racks of st louis on top of that.

More portable

Goes all day with easy refill simply lifting the middle section.

heavy stainless and porcelain

New hanging ring that allows for up to 3 rebar rods

Can cook incredible pizzas 550-600* even cooking

Grills and sears like no other

STLBBQer
08-29-2015, 10:45 AM
Good comparison but I hope you're not insinuating you can't build better with the gum wrapper comment. lol

Less than $200 and all stainless and porcelain...solid as all get out. Combines the best of UDS, WSM and PBC.

Runs 225-700 degrees (basically turbo charged as fast as it can heat up)

Rock solid temp control

River country therm

2 cooking grates

Can beat the PBC in capacity (Just hung 44 lbs of butts in 5.5 hours) and could have done 5 racks of st louis on top of that.

More portable

Goes all day with easy refill simply lifting the middle section.

heavy stainless and porcelain

New hanging ring that allows for up to 3 rebar rods

Can cook incredible pizzas 550-600* even cooking

Grills and sears like no other

Was not. Was insinuating that I see very specifically people asking about WSM vs PBC. Then someone chimes in with their opinion on a completely different smoker or custom built. I have no doubt a custom build is awesome. I also know I don't have the time, tools, or patience for it. :rolleyes:

Fwismoker
08-29-2015, 10:48 AM
Was not. Was insinuating that I see very specifically people asking about WSM vs PBC. Then someone chimes in with their opinion on a completely different smoker or custom built. :rolleyes:

OK Ok, the twenty gum wrappers comment caught my attention. lol

Too often it's insinuated home built aren't any good.

jermoQ
08-29-2015, 10:48 AM
These types of comparisons are interesting to see results on. Thanks for working and sharing :thumb:

worktogthr
08-29-2015, 10:52 AM
This is a great thread. Thanks so much for doing the comparison. As a man of many smokers and grills I have a PBC and love it but am always searching Craigslist for a wsm. I agree with a lot of your assessments about the PBC. Especially pork butts. They are good, but not the best. I have cooked them both with charcoal on a kettle and in a propane smoker and preferred the results. The only way I would stop searching for a WSM would be if I somehow used the grate on the PBC for butts and rigged some kind of drip/water pan to avoid the grease fog. I think the only flavor difference between the two has to come from the juices dripping on the coals. Again, great comparison. Thanks!

Ron_L
08-29-2015, 10:58 AM
Was not. Was insinuating that I see very specifically people asking about WSM vs PBC. Then someone chimes in with their opinion on a completely different smoker or custom built. I have no doubt a custom build is awesome. I also know I don't have the time, tools, or patience for it. :rolleyes:

That would never happen :roll:

Oops... Silly me! :tsk:

Fwismoker
08-29-2015, 11:18 AM
If you want to grate cook chicken with the WSM try taking out the water pan and use the top rack. If you spatchcock it will be one of the best birds you've ever had. Cook skin side up to around 125* then flip skin side down. You will also be able to get well above 300* and I promise you it'll be way way good

I hang, roti over fire, and grate cook chicken (no diffuser) and they are all equally good for the most part but different. It's nice to have that change of pace so to speak imo. All methods offer something different. Roti is the juiciest, hanging is middle of the road good and grate cook gives the best overall crispy tasty skin.

16Adams
08-29-2015, 11:25 AM
My goodness. I finally activated the ignore switch. Not something I do lightly, but seems like every time :-((

Great Post to the OP. Thank You for your time and input on the comparison of two specific cookers. Easy read and interesting

AClarke44
08-29-2015, 11:50 AM
Great thread STLBBQer! I've wanted to see a FAIR comparison from someone who has both for a long time. You did a great job and I would bet your results are right on. Obviously everyone has their own flavor profile they like, but your comparison review was very thorough and I like the fact that you compared "stock" vs "stock". Meaning you could probably make some changes to both cookers to replicate another cooker but you made the review based on not changing or adding anything that will change the cook. I believe most people will use the cookers the way you reviewed them.

I own a PBC but I have to admit I've always wanted a wsm. I think I will get one some day but for now I'm happy learning and experimenting with the PBC. I'm usually pressed for time and like you mentioned in the review the PBC can cook pretty fast with great results.

Again, great job! :thumb:

Bob C Cue
08-29-2015, 11:51 AM
My goodness. I finally activated the ignore switch. Not something I do lightly, but seems like every time :-((

Great Post to the OP. Thank You for your time and input on the comparison of two specific cookers. Easy read and interesting

Ditto.

STLBBQer
08-29-2015, 11:57 AM
Great thread STLBBQer! I've wanted to see a FAIR comparison from someone who has both for a long time. You did a great job and I would bet your results are right on. Obviously everyone has their own flavor profile they like, but your comparison review was very thorough and I like the fact that you compared "stock" vs "stock". Meaning you could probably make some changes to both cookers to replicate another cooker but you made the review based on not changing or adding anything that will change the cook. I believe most people will use the cookers the way you reviewed them.

I own a PBC but I have to admit I've always wanted a wsm. I think I will get one some day but for now I'm happy learning and experimenting with the PBC. I'm usually pressed for time and like you mentioned in the review the PBC can cook pretty fast with great results.

Again, great job! :thumb:

Thank you, that's exactly what I was trying to do. I see WSM or PBC threads all the time on here, Reddit, other sites, but no head-to-head comparisons. Hopefully this will help the people considering one or both.

Bob C Cue
08-29-2015, 11:58 AM
Very nice work. Thanks for taking the time to do the research and crafting a well-written comparison. Should help anyone who is deciding between the two cookers as to which one is better for them. Or, for someone like yourself, it may cause people who already own one unit to add the other to their arsenal. I just know Andrew will be getting a WSM someday.

KevinJ
08-29-2015, 01:23 PM
Great write up, thank you for taking the time to post it.

S.Six
08-29-2015, 01:41 PM
Nice review. I thought about a PBC also (and i too have a 18.5"wsm and 22.5"wsm ) but thought "why?". I can cook pbc style on the wsm just fine, remove the water pan and boom! I've done chicken, ribs, butts, and briskets that way. As i see it the wsm is so much more versatile then the pbc, for $10 more...I'll take the wsm any day!

cowgirl
08-29-2015, 01:56 PM
Nice write up. Thanks for taking the time to post your findings!

Bonewagon
08-29-2015, 02:54 PM
:thumb:

robert-r
08-29-2015, 03:15 PM
Good write-up/comparison.

fwiw - Weber makes hanging racks for the 18.5 & 22.5. So you can hang stuff & not use a water pan. Kinda negates many of the wins given to the PBC.

bonehead762
08-29-2015, 03:25 PM
Very informative write-up. Thanks for taking the time. :thumb:

Zin
08-29-2015, 04:39 PM
Nice review. I thought about a PBC also (and i too have a 18.5"wsm and 22.5"wsm ) but thought "why?". I can cook pbc style on the wsm just fine, remove the water pan and boom! I've done chicken, ribs, butts, and briskets that way. As i see it the wsm is so much more versatile then the pbc, for $10 more...I'll take the wsm any day!

Smart man...

Bob C Cue
08-29-2015, 04:50 PM
Smart man...

But those with PBCs can also add a diffuser and cook similarly to the WMS. Both can be versatile.

robert-r
08-29-2015, 05:12 PM
But those with PBCs can also add a diffuser and cook similarly to the WMS. Both can be versatile.

PBC does not have the temp control the WSM has.

STLBBQer
08-29-2015, 05:20 PM
Good write-up/comparison.

fwiw - Weber makes hanging racks for the 18.5 & 22.5. So you can hang stuff & not use a water pan. Kinda negates many of the wins given to the PBC.

I have that rack, and FWIW it's not close to as sturdy or as useful as the rebar on the PBC. I've also hung stuff in the WSM and it doesn't get done any faster than with the water pan. I think that's a huge advantage of the PBC. I've used both and love both. The advantages for each that I'm listing are as I've observed them.

Fwismoker
08-29-2015, 05:34 PM
This back and forth was definitely foreseeable. The truth is they are apples and oranges apart. The WSM hanging rack does make it more like the PBC but the PBC can never really be more like the WSM. :twitch: Clear as mud?

I don't have to have either to know this: Temp control will always go to the WSM and meat hanging over the hot briquette coals will not get done faster or better on one cooker or the other while at the same temps. The rebar probably is a better easier way to hang though...I know I like it.

AClarke44
08-29-2015, 06:06 PM
Curious how many temps you guys are running on the wsm. I'm not knocking the wsm and as I've stated before I'd like to have one some day. But I think the comments about the lack of temp control on the PBC are a little exaggerated. Mine is set to run at 270-280. Thats where I cook on it most of the time. If I start it with 2-4 less lit coals it'll run 20-25° cooler. If I pull a rod OR Crack the lid very slightly it'll run 25°ish hotter. Crack the lid a little more I can get 350, little more 375-400. It's running at 370 right now on a chicken cook. I may be wrong but I call that temp comtrol. But what do I know, I just own one and cook on it every weekend. :becky:

Fwismoker
08-29-2015, 06:16 PM
Andrew when people talk temp control, what they mean is they can dial in whatever temp they choose. If you want 310 I can dial in 310 or 225 or 350...whatever you can dial it in. By having exhaust wide open and tweaks on the intake you can dial temps to the ridiculous and keep good exhaust the whole cook. I know the WSM can do low temps all day long and that's nice for things like warm smoking cured foods.

What you're saying is temps can be manipulated on the PBC using primarily the exhaust, yes they can

I can't speak for everyone but it's pretty nice not messing with exhaust and simple tweaks on the intake. Only on my jimmy can I do this but I can go from 250 to 500-600* and back to 250* in 10-15 minutes. That's not a practical example but that's the idea.

Bob C Cue
08-29-2015, 06:21 PM
Curious how many temps you guys are running on the wsm. I'm not knocking the wsm and as I've stated before I'd like to have one some day. But I think the comments about the lack of temp control on the PBC are a little exaggerated. Mine is set to run at 270-280. Thats where I cook on it most of the time. If I start it with 2-4 less lit coals it'll run 20-25° cooler. If I pull a rod OR Crack the lid very slightly it'll run 25°ish hotter. Crack the lid a little more I can get 350, little more 375-400. It's running at 370 right now on a chicken cook. I may be wrong but I call that temp comtrol. But what do I know, I just own one and cook on it every weekend. :becky:

FWIW I pulled a rod today (and boy does that hurt) when cooking chicken halves and they were done in an hour an 10 minutes. Usually takes 2 hours. I noticed the skin was crispier but the flavor was not as smokey as with the longer cook. May not do it again but does give me an option if I need to speed up my cook.

AClarke44
08-29-2015, 06:24 PM
Andrew when people talk temp control, what they mean is they can dial in whatever temp they choose. If you want 310 I can dial in 310 or 225 or 350...whatever you can dial it in. By having exhaust wide open and tweaks on the intake you can dial temps to the ridiculous and keep good exhaust the whole cook.

Oh ok! I was wondering because I've read all over this forum not to worry about a 10-15° shift in temps so I just figured 20-25 degrees was controlling temperature.
You are right, I can't dial in an exact temp on the PBC. Just my set temp of 270ish them a 20-25° increase depending on how I crack the lid. Oh and of course I can get a 20-25° decrease if I light less coal from the start.

Fwismoker
08-29-2015, 06:43 PM
Oh ok! I was wondering because I've read all over this forum not to worry about a 10-15° shift in temps so I just figured 20-25 degrees was controlling temperature.
You are right, I can't dial in an exact temp on the PBC. Just my set temp of 270ish them a 20-25° increase depending on how I crack the lid. Oh and of course I can get a 20-25° decrease if I light less coal from the start.

It is controlling IMO, I for one could care less if I'm cooking at 275 or 300 for some things as an example. Other methods i.e roti cooking over fire I don't care if i'm 350 or 550*

When you're talking WSM style cookers though I think many people want fine temp control and want it from the intake. I know as an example if you were hanging from 2 rods you'd be limited how much you can manipulate the temps.

Roguejim
08-29-2015, 08:36 PM
The WSM can also "power" through a big butt, or brisket in 7 hours, if desired. No advantage to the PBC there.

STLBBQer
08-29-2015, 08:40 PM
The WSM can also "power" through a big butt, or brisket in 7 hours, if desired. No advantage to the PBC there.

I know, it also time travels and is capable of interstellar flight.

robert-r
08-29-2015, 08:45 PM
I know, it also time travels and is capable of interstellar flight.

No. WSMs are incapable of that.

Nice try! :becky:

STLBBQer
08-29-2015, 08:47 PM
No. WSMs are incapable of that.

Nice try! :becky:

You haven't added the right mods yet. :laugh:

Bob C Cue
08-29-2015, 08:51 PM
The OP did not even mention the best part of the PBC: the horseshoe handles. Good luck finding another cooker with those. See what I did there?

AClarke44
08-29-2015, 10:21 PM
The WSM can also "power" through a big butt, or brisket in 7 hours, if desired. No advantage to the PBC there.

Yeah STLBBQer! Do you even own a WSM?

:laugh::laugh::laugh:

Fwismoker
08-29-2015, 10:30 PM
We can't have a tie breaker. :tsk:

Ok I got it.... If you would have removed the water pan the chicken could have tilted WSM or worst case been a tie because it wouldn't have been rubbery, actually it would have been fantastic done right.

Now aren't y'all glad I solved the tie breaker! :heh: :cool:

STLBBQer
08-29-2015, 11:15 PM
We can't have a tie breaker. :tsk:

Ok I got it.... If you would have removed the water pan the chicken could have tilted WSM or worst case been a tie because it wouldn't have been rubbery, actually it would have been fantastic done right.

Now aren't y'all glad I solved the tie breaker! :heh: :cool:

You know, it's okay to take a break from trying to be right all the time. Don't wear yourself out, you've had a big day. :clap2:

code3rrt
08-29-2015, 11:41 PM
Thank you for taking the time to do this whole "study" of the cookers, nicely done! I figured there would be some back and forth about it, but I simply appreciate your time and efforts on this, and a your opinions as well.

KC

BB-Kuhn
08-30-2015, 06:19 AM
I own both as well, and mostly agree.

I have a 22" WSM, so it moves the favor a bit more in that direction but pretty much everything still applies.

I will say that the "set it and forget it" nature of the PBC isn't always great. If you get a windy day, not being able to adjust it has its drawbacks. It took me a while to learn how to make it do what I needed it to do in less-than-ideal weather. The WSM's vent control is amazingly versatile and makes up for its slightly more complicated nature. It took me less cooks as a WSM owner to get the hang of the temp control than the amount of tricky weather PBC cooks it took me to be able to make it work. So I'd actually say the ease of use award goes to the WSM.

I'm 100% with you on the chicken. That's the WSM weakest area and the pit barrel's strongest. And my opinion on the brisket and shoulder is similar. I usually use the PBC just for the 65% time savings, but if maximum flavor and quality is what the goal is, I'll take my WSM over it.

I make ribs on both. Both are great, it's just a matter of what you want them to taste like. When I cook for friends and family, I usually toss some baby backs on hooks and hang them in the PBC. Most of my people coming over for dinner like the lean, charry, crisp type of bite. But when I compete, it's spares in the WSM. I can craft my favors, exact heat, bark, color and bite much more precise on the WSM. More versatility means more control.

I have the old 1st gen PBC, and like the porcelain coated newer ones. I didn't realize Noah switched to thicker steel too. (You sure it's not just the porcelain coating makng it seem bulkier?). Either way, I'm a bit jealous...

When people ask me which I prefer, I say it like this:

If I woke up hearing sounds on my deck that my PBC was being stolen, I'd yell, be angry and call the police. I'd probably replace it if it wasn't returned.

If somemebody was stealing my WSM? I'd come out shooting.

...Dave
08-30-2015, 08:41 AM
Cleaning the WSM isn't difficult, but between scrubbing the grill grates, emptying the coals, wiping out a water bowl (foiled or unfoiled), it's a 30 minute process for me.

Winner: PBC






i just cleaned, re-foiled and dumped new charcoal in under 4min

Fwismoker
08-30-2015, 08:56 AM
This reminds me of the ole WSM vs UDS battles on here. Poor poor WSM is always battling with other cookers to keep it's place as the top of the vertical pile.

STLBBQer
08-30-2015, 06:34 PM
i just cleaned, re-foiled and dumped new charcoal in under 4min

I cleaned my PBC today, dumped the ashes, and it was actually under 2 minutes. Even got my heart rate up a bit. Very impressed. :clap:

Zin
08-30-2015, 09:07 PM
The OP did not even mention the best part of the PBC: the horseshoe handles. Good luck finding another cooker with those. See what I did there?

Drum $25 dollars, hanging rods $10 dollars, horseshoe handles $250.00:becky:

jjjonz
08-30-2015, 09:43 PM
A great comparison. I have owned a couple of WSM and now own the PBC. I cooked on the WSM, PBC style years before the PBC came around. I did cooked at 300 to 350 degrees . I can pretty much cook the same with each with a little renigging. Both are quality cookers..with that being said and I didn't have either I would probably pick the WSM. jmo

BBQLuver
08-30-2015, 10:27 PM
Great post, lots of detail. I've always wondered about how a UDS/PBC smoker would work in comparison to my WSM. Thanks

STLBBQer
08-30-2015, 10:59 PM
A great comparison. I have owned a couple of WSM and now own the PBC. I cooked on the WSM, PBC style years before the PBC came around. I did cooked at 300 to 350 degrees . I can pretty much cook the same with each with a little renigging. Both are quality cookers..with that being said and I didn't have either I would probably pick the WSM. jmo

I'd have to agree with you. If I had to get rid of almost all of my smokers/grills, I'd keep the Performer and the WSM. Thank God I don't! I love having ALL of them. Variety is the spice of life! :becky:

SGH
08-31-2015, 01:28 AM
This is the kind of post that I really enjoy. I like hearing other people's thoughts on different methods, cookers, rubs, etc, etc. It just proves that there is no one best way. We all like different things. I have never posted it, but I have done the same thing as you have but with my Shirley offset and my Vault. One weekend I will cook something on the Shirley and the next weekend cook it on the Vault and ask everyone's opinion. I have even done this with my BGE and PBC. To me it is a blast just cooking and experimenting with different cookers and hearing all of the opinions on which was the best. Thanks for sharing this brother. I enjoyed it.

tb80
01-21-2016, 09:20 PM
So which one do you end up using more regularly? WSM or PBC? Have you found yourself gravitating to one or the other?

robert-r
01-21-2016, 10:18 PM
So which one do you end up using more regularly? WSM or PBC? Have you found yourself gravitating to one or the other?

WSM for day to day. You just can't beat it for versatility.
However.... I'm REALLY LOVING MY CHEAP STICKBURNER!!!
The flavor is killer.

STLBBQer
04-04-2016, 12:51 PM
So which one do you end up using more regularly? WSM or PBC? Have you found yourself gravitating to one or the other?

Realize this reply is two months late, but day-to-day I used my PBC 3x more than the WSM, simply because of the time savings and ease of start-up, clean-up.

If I'm just doing a couple racks of ribs, it's WSM 90% of the time. For butts, chicken, or turkeys right now, it's the PBC all the time. I love both.

I will say, I have gotten more people into BBQ cooking that were never even charcoal guys with the PBC. I have a friend who only owns a Weber gasser, but he bought the PBC after seeing my Thanksgiving turkey. He now uses it 3-4 times a month. He loves Mexican food and is constantly doing Carnitas and other specialities on it. I know him and he wouldn't have devoted the time to learning a WSM. He needed something that was light the charcoal, put on meat, wait, eat. Perfect for him.

AClarke44
04-04-2016, 01:03 PM
I have a friend who has a PBC and a 22" WSM. He likes them for different things too. Funny thing is he's backwards from you with ribs. Loves them in the PBC and prefers it over the wsm For ribs. But prefers brisket in the WSM.....He basically likes to use the WSM when he wants to go pretty low. He's a believer that 225° is THE brisket temp. Flavor wise he'll tell you the same thing most people who actually have experience with both will tell you. Flavors are different on each but equally as good. Oh and another thing he says. He wouldn't get rid of either and loves both. .....

sam3
04-04-2016, 05:23 PM
Thanks for the time experimenting with both and posting a great thread. I have both as well, and use them often.
Excellent thread for a new person doing some research.

Happy Hapgood
04-04-2016, 05:55 PM
I too have enjoyed the thread. I plan on passing my WSM to another generation. It would be cool to take the longevity factor into consideration.

Maybe we can time capsule this thread and see what condition the PBC's, UDS's and WSM's are in, in 10 years.