WSM 22.5 versus UDS smoker Views

[wheelterrapin]

Folks I ordered a new WSM 22.5 smoker today. I am also in the process of building a UDS. MY question is, disregarding cost, what are the advantages and disadvantages each of these smokers have over the other one? The WSM uses a water pan and most of the UDS smokers do not stating that the dripping fat on the hot coals atomatizes and goes back in the meat thus enhancing the flavor. Do any of you WSM users not use the water pan so that the fat can drip down on the coals for added flavor or does this not make a big difference. I would be intersted in anyone's views and opinions on this.

I posted this same maessage on The Virtual Weber Bulletin Board as I am interested in the comments of all of the folks who would care to respond to this inquiry.

Thanks,
Paul

 

[BRBBQ]

Hey Paul, I could of told you some more about the UDS, the grease does drip on everything, but I really couldn't taste the diff. I also had a smoker that had a water pan and it was also a pain cleaning the pan. I started wrapping the thing with foil trying to save on cleaning the pan and floor of cooker. The pan of water is for keeping food moist, bad thing is I don't recall if it did, Darn it. (Thursday back to work for me) Sorry if it don't help much

 

[bam]

I have both types smokers. Have tried wsm w/o water pan to do chicken worked great.Have used water pan in drum to do turkey worked ok. In my experence the drum works better w/o water pan.Wsm works better with a water pan if you use water,sand or just foil pan. Both can make great Q as Harry Soo proved with his wsm's award wining.

 

[swamprb]

From the Big Drum Smoker FAQ's

http://bigdrumsmokers.com/Forum/showthread.php?t=2614

You kinda answered your own question. I'm waiting to see the responses you'll get on the bullet site, it's like asking for info about a WSM on the eggheadforum!

I've got both 18" & 22" WSM's and a few drums, so I don't use a waterpan in the drums, and I don't put water in the waterpans of my WSM's.

 

[Konrad_Haskins]

Harry doing great and I'm proud of him, he is my most successful student. Long before Harry started or I started people were winning trophies with WSM's. I know the two different teams that have taken first place in Brisket and Butt at the Jack with WSM's. Jim Minion is a friend, he came over and help me cook a 160# Hog for my 40th birthday. Nothing wrong with the UDS it's just the new kid and does not have the winning pedigree of the WSM. IMO it would be an even fair fight WSM v. UDS. The UDS also does not have a website to rival the one the Chris A does which is without rival imnho.

 

[suprfast]

subscribed because i want to know the same thing. I have two UDS, but ive always wanted a WSM.

 

[Smokin' D]

Advantages & disadvantages? Both do a great job of cooking meat and using water or not is up to you. In my drums I use a diffuser plate full of holes, since it's Easter time I'll call it The Holy Diffuser, to control the fat vaporization and I gave up on water in the WSM because of the clean-up mess. While the Weber costs more, it will outlast a drum since the WSM will not rust, the WSM is also easier to transport as it can be broken down. The biggest advantage of the drum is the uninitiated folks out there are more impressed with a drum because it's a home built. Personal satisfaction counts for something here.

 

[wheelterrapin]

I appreciate and I am enjoying all of the responses from everyone and thanks to all who have responded to this. I am anxious for the arrival of the WSM, I am primarily buying it as I have an Ole Hickory CTO but hate to fire it up for a small cook. My family, being as large as it is there is always one or two of them wanting something cooked and I would rather fire up a WSM than the CTO and then have to clean it after cooking. I am one of those clean freaks that thinks each time I cook I need to clean my cookers, sorry, learned this skill in the Navy years ago and cannot seem to break the habit. No disrespect meant to anyone who does not do this, just a quirk of mine.

Paul

Advantages & disadvantages? Both do a great job of cooking meat and using water or not is up to you. In my drums I use a diffuser plate full of holes, since it's Easter time I'll call it The Holy Diffuser, to control the fat vaporization and I gave up on water in the WSM because of the clean-up mess. While the Weber costs more, it will outlast a drum since the WSM will not rust, the WSM is also easier to transport as it can be broken down. The biggest advantage of the drum is the uninitiated folks out there are more impressed with a drum because it's a home built. Personal satisfaction counts for something here.

 

[Konrad_Haskins]

Both suffer from a thin skin. If you've watch Pitmasters you know. A CTO will ignore the wind while the UDS and WSM will both take a big hit from wind. There are lots of trick out there from homemade to the Guru Smoker Jacket that needs a blower to work. With the 22" WSM the effort to insulate will pay for itself in saved fuel even in a no wind situation.