Wsm

[Tatanka]

How do ya like that? I'm already learning a little Brethrenese! And after only about 2-1/2 days...:mrgreen:

OK, seriously, I'm just a backyard griller/smoker who has used a Weber 22.5" kettle for about 40 years. My purpose in joining this forum is simply to improve my BBQ for relatives and friends, especially its consistency. I'm learning a lot here, including that my heat management sucks!:redface:

It's funny, but about 10 years ago I wrote an email to Weber's product development group suggesting that they sell an accessory of a 12-18" ring that would turn the grill into a smoker. I don't know when the Weber Smokey Mountain came out, but I'll wager that it was before my email.:redface::razz:

For somebody who wants to up their BBQ game without investing a ton of money, without plans to do it commercially, would the consensus here be that for the money the WSM is as good as anything and better than most?

 

[Gary Tomato]

Consensus? About a barbecue smoker? You gotta be kidding, it'll never happen :grin: I'm really happy with my WSM, they're relatively cheap, good quality and from what i've read here and elsewhere come with good customer support, you won't go wrong with one of those in your backyard.

 

[cheez59]

For under $400 my vote would go to the WSM. You can turn out some seriously good BBQ with little effort. You will definitely impress folks with your cooks.

 

[Rusty Kettle]

It's the cook not the cooker. If you know your pit you can cook as good as anybody. So long as you put the time and effort into understanding how to cook.

Don't chase temps to much. Get it about ballpark and learn how your cooker acts.

WSMs are great smokers. I like the 14.5" WSM but an 18.5" would probably suit you. The 22.5" is good but a fuel hog. I have the 22.5" because my wife and I compete and we are moving up pro( just paying more money lol). We did compete amateur last year and We got a first place ribs in a backyard event. I cooked 4 racks of spare ribs St. Louis cut. and they were done in a brinkmann rib rack in a 14.5" WSM. They fit barely.

It's all about you learning your pit and how to cook good food. A cooker is a tool and you just have to know how to use it.

I am no expert and I am still learning myself. It's a process and it takes time.

I recommend trying a competition out. You don't have to go amateur like we did if you got the cash you can play with the pros. We went amateur the past year because of the cost. We can only compete two events for certain while I am trying to come up with the cash for more. We could do more if we stuck with amateur again but I just think we can only see how we really stack up by competing pro. Anyways try a competition out you might like it. If you do though take a more basic competition bbq class. Call a few of the people holding classes and tell them about your skill level and where you are at. Ask them what their class is like and if they think it would help you. If they say it's more advanced ask them who they might recommend to you for a class and go from there.

Even if you don't want to compete a class will help up your game at home that is for sure. I apply what I learn at the classes I have been to at home as well as competing. I don't think people realize how the techniques can be applied in your daily home cooking. I learned a lot and it has made me a better cook at home.

Now keep in mind the brethren is an awesome resource and these guys can teach you a lot as well. I apply what I have learned here daily as well.

Sorry for the long post I am a bit crazy when it comes to bbq. Ok crazy with everything.
Good luck and I hope you learn a lot here I know I sure have learned a lot. I couldn't cook period before the brethren.

 

[Free Mr. Tony]

Aside from pellet cookers, wsm is about as easy as it gets. It will run nearly steady all day long if you start it right. Other than getting a little dirty lighting the fire, it's nearly as simple as the pellets. It's also very versatile as you can ditch the water pan to open up a whole new set of options.

My complaints. Never been a fan of cylindrical cookers simply because other than pork butts most food is not a tidy little circle. Take into consideration that the outer couple inches of the grate is hotter because of heat coming up from around the water pan, and you have a very small area for even Temps. I also find the bottom grate cumbersome to use, and rarely ever do.

Still, for the money, probably not a better cooker to be had.

 

[elkhorn98]

If your handy you could also build your own UDS for less.

 

[KevinJ]

Went from cooking indirect on the kettle to the WSM, it's so much easier to maintain consistent temps on the WSM especially if you are spritzing or mopping. That ring you were interested in Weber producing, there is a company called Cajun Bandit and they sell a nice ring for kettles/WSMs.

http://cajunbandit.com

 

[Jason TQ]

Unless you want to build something WSM is awesome and I highly recommend it. Lots of room, easy to use and puts out amazing food. Obviously you have to learn how to use it, but it just runs so easy.

 

[Right on Q]

Unless you want to build something WSM is awesome and I highly recommend it. Lots of room, easy to use and puts out amazing food. Obviously you have to learn how to use it, but it just runs so easy.

+1 on this. Love our wsms. They make you feel like a pro right out of the box

 

[yakdung]

How do ya like that? I'm already learning a little Brethrenese! And after only about 2-1/2 days...:mrgreen:

OK, seriously, I'm just a backyard griller/smoker who has used a Weber 22.5" kettle for about 40 years. My purpose in joining this forum is simply to improve my BBQ for relatives and friends, especially its consistency. I'm learning a lot here, including that my heat management sucks!:redface:

It's funny, but about 10 years ago I wrote an email to Weber's product development group suggesting that they sell an accessory of a 12-18" ring that would turn the grill into a smoker. I don't know when the Weber Smokey Mountain came out, but I'll wager that it was before my email.:redface::razz:

For somebody who wants to up their BBQ game without investing a ton of money, without plans to do it commercially, would the consensus here be that for the money the WSM is as good as anything and better than most?

I was seeking a technique for smoking large cuts of tough meat with minimal intervention into the smoking process. A UDS can be built if you have adequate tools and time (I've built one). I have moved on to a 22 WSM driven by a DX2 Guru and love it and it works just fine for my needs. Above the WSM price point, there are many other options. The WSM does most things great, but not everything in my view. For example, chickens I prefer cooked on a Komado or rotisserie because I like the skin to sizzle. Kind of think of it like pots and pans or knives in your kitchen. Different ones for different purposes.

 

[food4thot]

I was seeking a technique for smoking large cuts of tough meat with minimal intervention into the smoking process. A UDS can be built if you have adequate tools and time (I've built one). I have moved on to a 22 WSM driven by a DX2 Guru and love it and it works just fine for my needs. Above the WSM price point, there are many other options. The WSM does most things great, but not everything in my view. For example, chickens I prefer cooked on a Komado or rotisserie because I like the skin to sizzle. Kind of think of it like pots and pans or knives in your kitchen. Different ones for different purposes.

Try spatchcocking chickens for the WSM. No water pan at about 400°. You can get the skin you desire by putting them skin down for 20-30 minutes, then flipping to finish. These took 70-75 minutes total

https://flic.kr/p/oHP49M

https://flic.kr/p/p1gNFd

https://flic.kr/p/p1kAyH

 

[Harbormaster]

WSMs are the real deal. Great value for a backyard pit.
I cook all manner of goodies on mine.
Always use mine naturally aspirated for long cooks with excellent results.

 

[Tatanka]

Wow, ask and ye shall receive excellent, experienced feedback! And even a lead on a somewhat local WSM for sale! Thanks, Folks!:clap2:

 

[fnjay]

Consensus? About a barbecue smoker? You gotta be kidding, it'll never happen :grin: I'm really happy with my WSM, they're relatively cheap, good quality and from what i've read here and elsewhere come with good customer support, you won't go wrong with one of those in your backyard.

Lol...love this! But yes IMO for the price Point I'd go WSM or PBC. Or honestly you can cook for your family just fine on a weber grill with a couple little add ons. The smoke n sear here [ame="http://www.amazon.com/Adrenaline-Barbecue-Company-SNS1000-Slow/dp/B014O9YB6G"]Amazon.com : Slow 'N Sear : Patio, Lawn & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31f8O5%2Bx17L.@@AMEPARAM@@31f8O5%2Bx17L[/ame] is a cool little gizmo. I used my weber and tinfoil in this manner for indirect heat for years and got great food off it.

That ring at Cajun bandit is pretty cool too! Heck I might get that.

 

[Happy Hapgood]

WSM. Yes.

 

[food4thot]

Wow, ask and ye shall receive excellent, experienced feedback! And even a lead on a somewhat local WSM for sale! Thanks, Folks!:clap2:

Got my 18.5" brand-new with free shipping a couple years ago for $260. Check ebay