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I need some advice!

Discussion in 'Wood Smokers' started by sneal10, Aug 18, 2010.

  1. Well,

    It looks like I am going to out grow my WSM 22 in a big way soon as i will have an opportunity to provide my cooking to several local meat n threes.  I need a much much larger smoker but really love my ability to put something in my WSM and forget about it because of the ability to control the temp.

    So, what smoker out there can handle a bunch of meat and provide excellent temp control.


    Scott Neal
  2. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Last edited: Aug 18, 2010
  3. If you're serious about getting into the business...Start with the Southern Pride Line or the Cook Shack Commercial cookers  ~~~ Consistency in product is key!

    Have Fun
  4. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Temp control is pretty easy on many of the wood fired smokers like a Lang. What you may find very different is the amount of tending something like a Lang takes as compared to your WSM. I have a Lang and I really like it but it requires much more attention than my GOSM.
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I know of a guy in my area that has 4 22.5" WSM's. He can cook a ton of ribs, butts, briskets, ect. all at once. Best of all he has the option to fire up as many as he needs, sometimes only needs 2, other times all 4.
  6. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    So can you explain in more detail what your goal is and how much you need to smoke
  7. It looks like I will have a contract with several meat n three's in the area to provide butts, ribs, and brisket.  On my 22' WSM, I can fit 6 butts or 12 slabs of ribs, or 4 briskets at one time.  But as many of you know, the beauty is that I can get the grill to temp and then I'm basically done except for checking in occasionally.  Of course the brisket I like to mop once an hour but other than that, the WSM is fantastic at temp control.
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Like I said... nice part about using mutliple WSM's is you can pick how much capacity you need on any given day, you can only use the fuel to fire the space you are actually using, ..... and you still get the set-it-and-forget-it convenience that makes the WSM so wonderfull. And I don't care who you are.... 48 slabs of ribs in one go would be a hell of a lot of ribs.... lol.... [​IMG]
  9. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

  10. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now thats an easy one:


    But really it is the best smoker that I have seen. I started with a gosm and then moved to a smoke vault and I'm dreaming of the Lang and it is in my furure soon I think.
  11. kurtsara

    kurtsara Smoking Fanatic OTBS Member

    What the heck is a Meat and three?
  12. carson627

    carson627 Smoke Blower


    Meat and 3 is short for a diner or restaurant where you get a meat and 3 sides with your meal.  They usually serve great food at very reasonable prices. 

    Scott, I like the idea of multiple WSM's too.

    Are any of those eatin' places in Nashville?  I'm always looking for a good place for lunch.  :)

  13. A Restaurant/Cafe/Diner/etc That offers One Meat...(usually has a choice of two or three), and a choice 3 Vegetables/Starches out of maybe 6 or 8.......Often times a roll or cornbread muffin, and a glass of tea is thrown in on the deal.....HTH

    Fried Chicken ~~ Rice & Gravy, Turnip Greens, and Yellow Squash would be an example.
    Last edited: Aug 19, 2010
  14. Carson,

    I actually live in Gallatin.  You know how it is here, there are good Meat 'n' Three's everywhere:)