- Feb 19, 2024
- 5
- 4
So I recently moved from Germany across the Atlantic, to Brazil. I had to give my grills, smoker, Ooni and other BBQ equipment to my brother and parents as there was no way to take it with me.
Now after half a year of only having Brazilian BBQ (Churrasco) I am growing a little bit tired of only having direct heat charcoal BBQ all the time and want to get into low & slow and smoking again. I am reeaaaally craving some PP, Brisket or Ribs.
My plan was to buy a Weber because I think it is probably the most versatile (had a Master Touch back at home), enables me to make Pizza, smoked meat, direct and indirect regular BBQ.... nearly everything I'd say. But my space is very limited here right now, so I would prefer not to buy an offset smoker plus a regular grill.
BUT: Prices of any Western/US BBQ equipment here are astronomical, mostly due to high import tax.
235$ for a Weber Compact 22"
415$ for a Weber Classic
750$ for a Premium and
1400$ for the Master Touch (more like Master Ouch)
Yeah f*ck me. The Compact for 235 is still a major rip-off, but I would be willing to buy it if it somewhat enables me to do the kind of smoking that I could usually do on the regular deeper Weber kettles. Otherwise if people would tell me the Classic is MUCH better for smoking.... I guess 400+$ for that would be what I would have to buy.
The cheaper alternatives would be some cheap no-name 18" Kettle for 50$ or a cheap 22" Kettle for 100$.
So: Can I get decent results smoking on a Weber compact? The small space in the "charcoal" area and the short distance to the meat worries me a bit. But with some small modifications (mainly some heat deflector?) I guess it should work?
I have also seen quite a few posts of people here that use the Compacts for smoking, but I am mostly curious if the results are comparable to the regular Webers. My guess is that it is fine, but I'm probably just looking for some verification before I spend 235$ for a super overpricd grill.
I am on top of that also curious if there are people here that smoke on the smaller 18" Compact, so I'd be happy for any answers whatsoever.
Now after half a year of only having Brazilian BBQ (Churrasco) I am growing a little bit tired of only having direct heat charcoal BBQ all the time and want to get into low & slow and smoking again. I am reeaaaally craving some PP, Brisket or Ribs.
My plan was to buy a Weber because I think it is probably the most versatile (had a Master Touch back at home), enables me to make Pizza, smoked meat, direct and indirect regular BBQ.... nearly everything I'd say. But my space is very limited here right now, so I would prefer not to buy an offset smoker plus a regular grill.
BUT: Prices of any Western/US BBQ equipment here are astronomical, mostly due to high import tax.
235$ for a Weber Compact 22"
415$ for a Weber Classic
750$ for a Premium and
1400$ for the Master Touch (more like Master Ouch)
Yeah f*ck me. The Compact for 235 is still a major rip-off, but I would be willing to buy it if it somewhat enables me to do the kind of smoking that I could usually do on the regular deeper Weber kettles. Otherwise if people would tell me the Classic is MUCH better for smoking.... I guess 400+$ for that would be what I would have to buy.
The cheaper alternatives would be some cheap no-name 18" Kettle for 50$ or a cheap 22" Kettle for 100$.
So: Can I get decent results smoking on a Weber compact? The small space in the "charcoal" area and the short distance to the meat worries me a bit. But with some small modifications (mainly some heat deflector?) I guess it should work?
I have also seen quite a few posts of people here that use the Compacts for smoking, but I am mostly curious if the results are comparable to the regular Webers. My guess is that it is fine, but I'm probably just looking for some verification before I spend 235$ for a super overpricd grill.
I am on top of that also curious if there are people here that smoke on the smaller 18" Compact, so I'd be happy for any answers whatsoever.