I would like your option.

[sqwib]

Without ruffling any feathers, I need to give my 2 cents

but I notice that most people think that charcoal is the way to go

I don't believe this to be true, however I may be wrong

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, .Should I get a WSM?

That is up to you two decide, do you feel your "Q" would be better on a charcoal fueled smoker?

I would get my advice from folks that use both propane and charcoal, I have limited experience with charcoal and prefer lump over charcoal.

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?

I will leave this for those that actually use a WSM.

Now for the opinion part. Propane our charcoal?
Was there a reason you left out Electric, and wood/coals using an offset or reverse flow.

I am happy with my Propane GOSM and my stickburner, each has its own function and I would never replace one with the other, that be like me getting rid of my grill..

I like to do what I consider traditional Barbecue on my Stickburner (trying not to impart as much smoke flavor) and use my Gosm for "Smoking food" (trying to impart a good amount of smoke).

 

[scarbelly]

Great response Squib. Nice of you to take the time to explain  - much better than a one word response with no back up 

 

[sqwib]

Great response Squib. Nice of you to take the time to explain  - much better than a one word response with no back up 

Thanks for the Kudos

I have been down the same road as the OP and really believe that with certain things you really have to find your own way.

So I have been making a conscious effort not to be bias.

 

[lovinspoonful]

I'm know you can fit an uncut rack of ribs on the 22.5" WSM. I think you have to cut them for the 18".

I have a SFB that I use lump in, and a propane smoker. I will say that if I have the time and energy I prefer the food that the SFB turns out in terms of flavor and tenderness. That said, half the time I go with propane just because it is so much easier.  Propane for spur of the moment, lump for bigger, longer cooks.

And as Squib says its all a matter of what you like and what you want. Can't say lump is "better", just that I like the product more.

And Al...holy cow you have a kettle just for pizza AND a kettle for meat? Now THAT is dedication :)

 

[dpeart]

I did two uncut racks of spare ribs on my UDS Saturday and it uses the 22.5" Weber racks.  So I know that works.