- Jun 25, 2017
- 7
- 12
Hello everyone!
I'm in Fredericksburg, VA (an hour south of Washington, DC) and I have been dabbling with a Char-Broil Vertical Propane Smoker for about a year. I added a reliable thermometer and door gaskets and have done a handful of smokes (ribs, hot dogs, a brisket, reverse-seared steaks, hot sausages and chicken wings) on it with relatively good results. I've been eyeing the WSM as my next purchase since it had relatively good reviews on this forum and is truly a "set it and forget it" smoker. I also was intrigued by char-coal since I don't like having to chase the temps on the gasser even though I feel like I know how it acts/behaves now.
My wife was wondering what I wanted for father's day and I was looking at used WSM's on CraigsList and I happened to find a 2013 WSM in good shape (no rust, doesn't appear that it was kept outside, etc.) with all of the pieces for $150. I immediately snatched it up last Sunday and I've done 2 smokes on it now--smoked hamburgers and hot dogs and smoked boneless/skinless chicken breasts.
I'm still getting a feel for this smoker but the food was better than average (I'll elaborate when I ask my question on the forum but I believe my dissatisfaction is either related to a temperature problem or me putting the food on too early--or both). As a side note, I've been using Jeff's Rub and BBQ Sauce recipes that I purchased through the forum and everyone who has tried the food has loved the flavors.
Thanks!
Michael
I'm in Fredericksburg, VA (an hour south of Washington, DC) and I have been dabbling with a Char-Broil Vertical Propane Smoker for about a year. I added a reliable thermometer and door gaskets and have done a handful of smokes (ribs, hot dogs, a brisket, reverse-seared steaks, hot sausages and chicken wings) on it with relatively good results. I've been eyeing the WSM as my next purchase since it had relatively good reviews on this forum and is truly a "set it and forget it" smoker. I also was intrigued by char-coal since I don't like having to chase the temps on the gasser even though I feel like I know how it acts/behaves now.
My wife was wondering what I wanted for father's day and I was looking at used WSM's on CraigsList and I happened to find a 2013 WSM in good shape (no rust, doesn't appear that it was kept outside, etc.) with all of the pieces for $150. I immediately snatched it up last Sunday and I've done 2 smokes on it now--smoked hamburgers and hot dogs and smoked boneless/skinless chicken breasts.
I'm still getting a feel for this smoker but the food was better than average (I'll elaborate when I ask my question on the forum but I believe my dissatisfaction is either related to a temperature problem or me putting the food on too early--or both). As a side note, I've been using Jeff's Rub and BBQ Sauce recipes that I purchased through the forum and everyone who has tried the food has loved the flavors.
Thanks!
Michael