- 22 Posts. Joined 5/2013
- Location: Oldwick NJ
- Points: 10
- Select All Posts By This User
- productWeber 711001 Smokey Mountain Cooker Smoker, 14.5-Inchtagged by Bama BBQ, 11/28/14
- productWeber 721001 Smokey Mountain Cooker 18.5-Inch Smokertagged by Bama BBQ, 11/28/14
- productWeber 731001 Smokey Mountain Cooker 22.5-Inch Smokertagged by Bama BBQ, 11/28/14
Related Forum Threads
- The function or funtions of the water pan in the "WSM". Last post on 10/21/15 at 8:16am in WSM Owners (Weber Smokey Mountain)
- UPDATE - Weber (the company...) rocks!!! RE: New WSM bent, need advice on if this is normal and... Last post on 2/26/15 at 8:25am in Charcoal Smokers
- New WSM Owner, Just Joined the Forum Last post on 12/17/14 at 6:34am in Roll Call
- Overnight 1st brisket smoke with pics! Last post on 2/5/15 at 1:22pm in Beef
- Hot n' Fast Pork Shoulder Last post on 1/26/14 at 7:43am in Pork
I have A 5x8 Smoke Box, And A Twelve inch Smoke Tube. Stop By A-maze-n Store Today To Pick Up Thermometer. And Todd Took Care Of Me, He is Excellent to work with, even sent me home with some free...
I bought this unit because I was tired of the cheap thermometers at the store. Little did I realize what an improvement this was going to be. The oven probe showed that my smoker was 23 degrees...
Ive ground and mixed 60 + pounds of meat so far in 20-25 lbs batches. 1st, it does a much better job than I did manually with out over working the meat. I need to work on my setup a bit to make the...
So I purchased a GMG Jim Bowie prior to owning my Blaz'n Grill GridIron. I had problems from the start and eventually sold it after owning it for a little over 3 months. I paid more than double for...
I have smoked ribs, beer can chicken, pork butts, chicken breasts, all have turned out great. I just turn it on set the temp and forget it.
WHICH SMOKER TO PURCHASE FOR FATHER IN LAW - Page 2
Gear mentioned in this thread:
If he currently cooks with propane a cheaper option might be a Master Forge vertical gas smoker from Lowe's. They are cheaper than a lot of smokers out there but I have had very good luck with mine, had it about a year now and it is still solid. I haven't used charcoal in years and would have no idea how to manage the temperatures so this smoker was an easy choice for me.
My buddy Pete uses a Bradley Smoker. I come from a charcoal/wood background when it comes to smokers/grills, but I have also grown to love the convenience of a gas grill for burgers and dogs, but this thing is awesome. It combines convenience as an electric smoker with the flavor of a charcoal or wood smoker. Check out my buddy Pete's review of the Bradley. http://bluffcitybbqsupply.com/blogs/petes-pointers/18272971-bradley-smoker-its-electric-boogie-woogie
Hey Brenda, let me throw my 2-cents-worth on here. First of all, I'd like to say the guys and gals in this forum have helped me tremendously in the past couple of years. They know what they're talking about, for sure.
I was in that same boat a couple of years ago. I had been doing a lot of grilling on a Weber Genesis...and I had a Great Outdoors Smoky Mountain propane smoker from Bass Pro that was on its last leg. I could do pretty good ribs and chicken on that old propane smoker, but that was about it. And, I had gone through a lot of cheap smokers in the past...and none was worth the work for what they produced. I also wanted to go old school, so I started researching charcoal/wood offset smokers, affectionately called "stick burners", while only having $500 to spend. And, let me tell you, it is hard to find a good smoker for $500. I finally purchased an Old Country Wrangler from Academy for $500. It's 3/16" steel, and weighs 340 lbs...so it's heavy. I love it, and can smoke anything on it to perfection. For the price, it's hard to beat. The problem with it is time...I have to spend a lot of time babying it, constantly adjusting the damper and fire to keep it on temp. And, most of the time, I don't mind...if the weather is nice and I have plenty of adult beverages. But, sometimes, like during a long brisket smoke, I'd rather be doing something else rather than, as my wife says, "playing with my smoker".
And, I said all that, to say this. I've done all the research, and based on that, as well as some friends input, had decided on an XL Big Green Egg. However, after much more research, I changed my mind...and am now getting ready to purchase a new 22 1/2" Weber Smokey Mountain, or what everyone has referred to as the WSM. I've not used either one, but from what I've read, both will hold temperatures very well...and for me, either one would be wonderful, just to be able to set it and forget about for several hours. Here's the kicker between the two for me, PRICE and SIZE! I can almost buy 3 WSMs for the price of one XL BGE. The XL BGE has 452 sq in of cooking space, and the 22 1/2" WSM has 726 sq in. I don't recall anyone ever saying they wish they had less room on their smoker. My Old Country Wrangler has 920 sq in of cooking space, and there have been times I wish it had more. So, I can't imagine going to a BGE with less than half the space I currently have.
So, even though I currently do not own a WSM, I will soon...and whole heartedly agree with everyone on here that mentioned one. I remember "oldschoolbbq" helping me a lot when I got started with my stick-burner, and if he recommends a WSM, that's good enough for me. Can't wait to get my WSM in, and smoke a brisket on it.
Thanks...and good luck with your decision.
Totally agree. I've had 3 smoker so far and this has been the best and easiest to use. Works great for cold smoking fish and cheeses (just unplug the oven part) and large whole turkeys ribs and ham. Some people have complained of the temp. control variations, and using a digital thermo. I have seen it go past the desired temp. but eventually goes back down.
- WHICH SMOKER TO PURCHASE FOR FATHER IN LAW
Gear mentioned in this thread:
- › beyond ones control "sausage fails" 44 seconds ago
- › Smoked Gobbler Got Gobbled 7 minutes ago
- › Smoked bass and bluegill 8 minutes ago
- › Doing a brisket for the first time today! 18 minutes ago
- › Another smoked hock terrine 20 minutes ago
- › Wooden Smoker Build 22 minutes ago
- › SV Venison Steaks With A CI finish !! 28 minutes ago
- › Need a Good Thermometer 31 minutes ago
- › 44" Masterbuilt Propane 43 minutes ago
- › Eye of Round Thai Jerky 44 minutes ago
- › A-MAZE-N-SMOKER by racecar1439
- › Maverick ET-732 Remote Check Wireless Thermometer With 2 Probes by MyOwnIdaho
- › 7-Gal. Mixer Attachment with Tilt by TripleQ
- › Blaz'n Grill Works "Gridiron" by FBI Van Outside
- › Pit Boss Grills 71820 Wood Pellet Grill by miked945
- › Masterbuilt 30" Black 20070511 by Vajinyan
- › Slow 'N Sear by ammaturesmoker
- › Masterbuilt 20070115 Bluetooth Smart Digital Electric Smoker,... by Dabnet795
- › Char Broil Offset Smoker American Gourmet Deluxe Grill by Face
- › Weber 7416 Rapidfire Chimney Starter by Cornman
- › Pre-Proportioning Mix Ingredients
- › Smoked Octopus on Taro "toast" slices
- › ABT with sausage, and grated cheese.
- › Maintaining Grinder Plates and Knives
- › FDA Curing and Smoking Regulations
- › Wild Hawg Rub
- › Follw-up to Smoke House Problems
- › Fine Points of Curing Brine
- › Seasonings & Marinades
- › Tying a Butcher's Knot