- Joined
- Nov 15, 2013
- Location
- West Linn, OR
If price were the same, which would you buy and why?
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Sent from my Pixel 3 using Tapatalk
WSM, can use with or without a water pan, doesnt NEED a PID, doesn't NEED gaskets, can hang anything you want, set the vents and go drink a beer, hardly any tweaking, easy to take apart and clean or dump ashes, and can usually be found gently used for 100 bucks,
But if you prefer to cook in a garbage can, then for sure, get a PBC...:razz:
I'd pick WSM for cooking flexiblity, a domed lid, charcoal capacity, ease of internal access and ease of clean up. I do prefer to hang most proteins.
Agreed. WSM is more versatile.Another big difference is....do you like the taste of fat and juices burning on coals or not? For me, that’s a hard pass on bigger cuts like brisket and pork. You don’t HAVE to cook that way on a WSM, but the inverse doesn’t hold true. Matter of personal preference, of course.