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I need some help making a decision

post #1 of 5
Thread Starter 

So I know we have about a thousand of these posts I know I've read em all, and while some questions where similar none really hit this nail on the head.   I am looking to add a smoker since well I am eventually hoping to start doing big meat in about two years , see my intro if you want more details on that.


So my question , is do I go Off set smoker or stay with the open grill and add a vertical smoker I know both can do brisket

** if you are from Texas you gotta have brisket and its my favorite when done right** I am just worried that the lower end off sets have week metal from what I have read.


With that I am kind of stuck,I have a $500 limit just to get started,  So need something that can handle a constant use i.e

3-4 times a week. Not at first but once I get it down I plan on doing pop-ups at local sporting events etc, until I can build capital to buy a rig like this




Then from there a brick an mortar establishment some where that can hold 100-150 people capacity. Will run Wed-Sun


Currently I use an oversized flat surface grill which I have rigged up when I wana do ribs and throw in some wood chips for flavor but that's just cheating.


So here is a recap of what I am looking for


-Cook multiple styles of meat at once

-Something that can handle a large brisket . 

- Handle a low -n -slow 225-250 for 10-15 hours *brisket is 1.5-2hrs per lb.*  Obviously I wont start there but that is the end goal


So shoot me your .02 

post #2 of 5

22.5" WSM will fit your requirements and your budget IMHO.

post #3 of 5

I'll second the 22.5" WSM.  Best bang for the buck and no mods necessary, but available if you want them, and most of them are just bling.   

post #4 of 5
Thread Starter 

My food is my bling HA!  What is a 22.5" WSM as I type I just google , if going Vertical what about something like the DG off set


Processed By eBay with ImageMagick, z1.1.0. ||B2


I could do one of these And an Off set.  I am thinking from a business stand point,  I will have always running sasauge , hot links ,

brisket/pork butt and chicken depending on the price.

post #5 of 5

22.5 inch weber smokey mountain. it is a bulet style smoker with a water pan. they are very good smokers I have an 18 inch one and love it. very effecient they use charcoal and wood chunks.

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