Howdy! New to meat smoking.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

txsmoke89

Newbie
Original poster
May 23, 2017
9
29
Waco TX
Just dropping in to break the ice. Name is Jacob,28 and reside in Waco Tx. Im new to the art of smoking meat. I have always loved bbq. Love to cook outdoors like grilling steaks, fish fry and frying birds. Always loved how much passion goes into ones choice of meat. Have the money to buy my first smoker but trying to deside if i should get a wsm 22.5 or a offset smoker like the old country pecos, as a newb. Hope to learn alot from this forum and continue to grow in this.
 
Welcome to SMF!

If you want something that is pretty much set & forget, I would go with the WSM.

If you like tending a fire & want to learn fire management, & get that wood flavor, then an offset is the way to go.

Just don't buy a cheap offset made with thin steel, it will be hard to control the temp & won't last very long.

Al
 
Welcome to the board! The webers are highly praised here. I'm running an offset and I love it but I admit the basic design has some drawbacks, like requiring attention and vulnerability to conditions like wind. Use the Search here to look up both designs and that will help you to decide.

...or be like many people here, and get both!
 
  • Like
Reactions: txsmoke89
Thank you guys. I want a stick burner but scared that having to babysit a fire all day is going to slowly draw me away from smoking. But i do want that wood smoke flavor
 
Welcome to the forum!! 
welcome1.gif
 The stick burners, to me, are a lot of fun. You tend the fire, keep an eye on the temps and turn out some good que  from a pretty cool looking smoker! There is a learning curve, but it is fun! I have an OK Joe, did a few modifications, added a convection plate which took care of the temp swings I had. Now I just add wood maybe every 30 - 45 minutes.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky