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I just did my first amateur comp for ribs only and used a WSM. The WSM does a great job in maintaining temps, but with the given space and room to work with, you wouldn't be able to cook all categories at the same time. I think that it is an awesome backyard smoker and it could effectively smoke...
The square grilling wok makes a huge difference. I would also recommend getting a cheap pair of long metal tongs or welder gloves to pull the basket in and out with. Also, I would get a charcoal chimney if you don't have one already.
That is the main reason why I would want a bigger unit; to cook different, if not all meat types at once. I want to get into a comp with all meat categories, but I wouldn't be able to do it with just my WSM. Also, the ability to cook for a larger crowd would be a plus too.
I keep my unopened bags as is in my basement and the open ones I pour into my Kingsford Charcoal Kaddy which I keep outside with my smoker. I haven't had any issues with them keeping dry yet.
I have a vertical water smoker, so my water pan is my drip pan. Personally, if you have the space for one, then I would use one, unless you plan on cleaning the drippings out. The old fat and grease can get gross if left out in the summer heat.
Jack has a point about the vents staying open, if that smoke lingers with no where to go, it could leave a bitter taste. I have one of the ET732's too and it will save you a lot of trips when checking the smoker.
Also, I dunno what part of MD you are in, but I'm in Frederick County, MD and the...
Good luck! I had the same issue with mine when I first bought it. Once I had a charcoal tray with good ventilation, temp was no longer an issue. If you get a square grilling wok, double check the sizes. I know someone who got one that was a little wide, but he just bent/shaped the handles to get...
Yeah it looks like the charcoals are getting smothered. Do you have anyway to sift the ashes out? If you have an old pair of heavy duty tongs to pull the coals out, then dump the ashes and readd the coals again that could help your temp situation.
Also, if you are going by the stock...
I didn't take it as a bashing session, LoL. I don't own any of them. I currently cook on a WSM but have wanted a Backwoods one for its capacity, etc... However you have opened my eyes with your research. I had never known about stumps or pitmakers before. The pitmakers look nice and I like the...
What I did was take the ash grate and place it on the bottom center of the smoker. Then sat the charcoal pan on top of that. Then I found a square grilling wok with lipped handles that fit perfectly onto the sliding rails where the original charcoal pan once was.
I found that my charcoals kept...
If you are talking about the one with the two doors, then I know what you are talking about. I used to use that one too. I will upload a pic of what I did to mine in a sec...
You'll be happy when you need the replacement probes. I go through about a set a year right now. I always no mine are bad when the output is all "L's" on the screen.
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