I would like your option.

[eppo]

I have been smoking on a brinkman
Propane smoker for about a year now. Once I got my temps dialed in, I've been making some good Q.
I like the ease of the propane, but I notice that most people think that charcoal is the way to go. Should I get a WSM? Once I get my temps down with charcoal will I notice a big difference? And I'm guessing you can fit an uncut rack of ribs in the WSM?
Now for the opinion part. Propane our charcoal?
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[tiki guy]

Sorry I been pretty happy with Electric , .......But I would say  Charcoal sounds more old school (more work) but most likely would give ya some great flavor .

 

[rp ribking]

Yes, Yes and Yes that I think lump, charcoal and wood are a better source of flavor and taste than propane!!!

If ya want to get a WSM then that is your choice, that is all I smoke on and am very pleased with the overall performance, (except for transporting).

Good Luck, RP

 

[SmokinAl]

I have all three, electric, propane, & a WSM.

There is a difference in flavor.

IMHO the WSM produces the best tasting Q.

Don't get rid of the propane though. IMHO it is the best of the 3 for poultry, since it will easily operate at

325 degrees for nice crispy skin.

 

[alblancher]

Wood

 

[tiki guy]

SmokinAl  !    all three ?  You are a true smoker .......and My Hero   

So do tell.....Whats the pecking order ?  How do ya decide which one to use and on what ? and I guess WHATS yer Favorite ?      

 

[rbranstner]

I have electric and a lump burning UDS and my favorite to cook on is my UDS burning lump. I get a better smoke ring and IMHO better smoke flavor and my UDS is much easier to maintain as its basically set it and forget it. I would say it's all a matter of personal opinion though.

 

[SmokinAl]

SmokinAl  !    all three ?  You are a true smoker .......and My Hero   

So do tell.....Whats the pecking order ?  How do ya decide which one to use and on what ? and I guess WHATS yer Favorite ?      

I use the WSM for most smokes. Ribs, brisket, butts, all the long smokes. I think the charcoal/wood flavor is a little better than the gas or electric. The Smoke Vault makes incredible tasting chicken & turkey because it will easily run at 325 all day long, so if I'm smoking poultry that's where it goes. I also use it a lot for something small like a few abt's or a fattie, instead of building a fire in the WSM. You just light the burner & throw some wood chunks in & your ready to smoke in 5 minutes. The MES will be exclusively for sausage. I'm going to make some sausage racks & that is all that will go in it. I really don't have a favorite because they each are very good for what I use them for. I guess the next thing on my wish list would be a true wood burner like a Lang. I'm running out of space though. I may have to put it on my neighbors patio!  

 

[michael ark]

I agree with AL propane is great for chicken .But he forgot to tell you it's great for pizza too .

I have both wood and LP and I would not get rid of either one.

 

[SmokinAl]

I agree with AL propane is great for chicken .But he forgot to tell you it's great for pizza too .

I have both wood and LP and I would not get rid of either one.

I have a Weber Kettle with a pizza stone in it, and it is only used for pizza & calzone. Never had any meat in it.

I have another kettle for meat.

 

[chef willie]

I have a gasser and an ECB. usually wind up using the gasser for ease but would like to score a WSM sometime to see what all the raves are about....it's on the bucket list

 

[oldschoolbbq]

Eppo,  I suggest a stickburner , the difference in taste is amazing :

doesn't have to be big,just a SFB. Then you start getting things like this:

Good color and Bark that is fabulously tasty......

just sayin'

Stan and Trish   aka   oldschool

and............

 

[jirodriguez]

Can't go wrong with a WSM, they produce great Que, are easy to use, and easy to maintain a steady temp on for even the longest smokes. I love mine!

 

[eppo]

I just got my smoker last year, so I'm not in a position to upgrade. A man can dream, can't he? I was perusing and the wsm looks like a nice smoker. Just wondering, so when I do upgrade, I'll know what to get. Think I might go charcoal, so I wanted to make sure the 250 was worth the upgrade.
Thanks for all your input.

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[sierra]

 I'm running out of space though. I may have to put it on my neighbors patio!  

If you're out of space, I'm more than willing to take one of those off ya to help clear some room ...

 

[ellymae]

eppo - go with lump charcoal and chunks. Lots of flavor.

 

[boardpuller]

I' not an expert but ive been useing propane a few years now I put chips chunks and lump in the can and get a good flavor

 

[eman]

I have owned a stickburner and have cooked on a gasser and am now down to just my MES 40. They all do the job and all put out good smokes.

 The MES is the easiest to use (especially w/ the amns) the gasser is next easiest. The stick burner gives a better flavor and smoke ring, but is much more time consuming. If you like sitting around drinking a beer or 6 and tending the fire then get a stickburner .

 I havn't smoked on a UDS ,but from what i've read they can be used w/o much attention once you learn how to dial in air / heat fuel mix.

 

[michael ark]

I agree with e man a uds may be the way to go.Cheaper and larger than a wsm.http://www.smokingmeatforums.com/t/110518/my-new-uds-build-video-documentary-of-build

 

[dpeart]

I just went through this same debate with myself a month or so ago.  I have an electric ECB and wanted something bigger/better.  I looked at stick burners, was two days away from picking up a sweet tejas offset for a killer price, but decided against it because I don't want to tend the fire.  I then looked at a WSM 22.5" as that was big enough and they are an awesome product and the price was 30% of the stick burner.  Then someone turned me onto a UDS.  I built two UDSs, I can use charcoal if I want, or I can use the electric from the ECB if I want. 

I'm doing electric with a AMNPS right now smoking 11 pounds of bacon at 100 degrees, with hickory (been going for 8 hours so far).  I did two racks of spare ribs and a side of beans over charcoal on Saturday, in the rain for 6 hours.  I couldn't get this flexibility out of the WSM and building the UDS was fun too.

For full disclosure, I use a BBQ Guru for the electric and can use it for the charcoal cooks depending on what I want to cook with.  However for charcoal I've not had a need for the Guru, I just dial in the temp 225 for ribs, 350 chicken and let it cook.

dave