I am thinking of purchasing a new smoker this summer, but have a few questions.
Let me begin by saying I have been using a WSM 18" for the past few years and have been very pleased with the food it turns out and how it operates. I have had no complaints and get nothing but compliments from the friends and family I have served.
Currently, I'm looking for a second smoker or something with larger capacity. I have been really wanting a stick burner like the Lang 36 Patio or perhaps a similar sized Horizon, but I have been thinking to myself, why not just get a second WSM, perhaps the 22"?
So my question is this--is there any gain to using a stick burner over a charcoal smoker? I understand the differences in operation, the whole reverse flow thing, etc, but will the food turn out better or different in one vs. the other? Is there any flavor advantage to using all wood as a heat/smoke source vs charcoal with wood chunks?
I think what's attracting me to offsets/stick burners is the idea of spending my Sundays sitting on my patio with a beer and a book tending the fire. (I'll admit, I attracted to the ambiance/coolness of the offsets). The only thing I don't like about the WSMs is that I find it hard to access food on the lower rack, if I need to. But is all this worth the extra expense? After all, the shipping alone on a Lang 36 would be the same price as a 22" WSM.
Thanks for any advice in advance.