Are the
WSM smokers easier to use versus an offset?
The main differences between the
WSM and the offset are 1) fuel used, and 2) baby-sitting time.
The offset can be used with charcoal and wood chunks, but most folks I've read use charcoal to start, then change to wood splits as the smoke progresses. The offset requires additional fuel every hour or so to maintain your temps. The offset is hotter at the top than it is at the grate, so you need to learn your temp zones.
The
WSM works best with charcoal (lump or briquettes, pit master's choice) and wood chunks that are the size of a closed fist. It is a VERY temperature stable smoker, requiring little to no baby sitting on long smokes. Many use the water pan in the
WSM to stabilize the smoker at low temps, in the 215-225F range. I can't remember the last time I used any water in my water pan, preferring a dry smoke instead. By doing so I can smoke at higher temps and get done more quickly.
A new WSM likes to cruise at 275F, which is absolutely fine once you know your timing. I have mine set up with a blower (BBQ Guru DigiQ DX2), so it is like setting the oven. The blower has a slide on it that reduces or increases the amount of air blown into the smoker. The less air, the lower the chamber temp. The more air, the higher the chamber temp. If I start with a full load of new charcoal, and layer wood chunks in the charcoal, I can do several short smokes or one long smoke. With a full load, the top vent open, the bottom vents closed, and the slide on the blower set where I want the chamber temp, I can literally load the meat and walk away for 18-22 hours. The blower will maintain the temp almost perfectly!
I just did a 14 lb packer brisket this past Friday in high winds and overnight temps in the high 40s. Smoked it for 16 hrs 45 minutes at 250F chamber temp and never touched the smoker except to knock some ash off the briquettes around 14 hours. Slept like a baby and didn't worry about the smoker at all.
For poultry, I like chamber temps in the 300-350 range, which gives me nice bite through skin because the skin fat is rendered out. The WSM delivers easily at higher temps.
With my setup, the WSM can't get any easier to use unless I hire a pit master, which would be wasted money.
You can use blowers on offsets, but it still requires more baby sitting than the WSM.
Whatever you choose, always remember to have fun!
