- Joined Mar 12, 2013
So I've had an electric barrel shaped smoker for probably 8 years now and it works great. But it can only cook 2 pork butts at a time or 1 ham. I tried cooking ribs and it never worked. Brisket has always been out of the question because of the size. I would REALLY love an off set smoker but that unfortunately isn't gonna happen any time soon. So I've been looking at the WSM and can't decide which size I want. As far as the amount of meat I would like to be able to cook 3-4 racks of ribs and a brisket or pork butt at the same time. Obviously I would start the brisket or pork butt first and then add the ribs near the end so they finish at as close to the same time as possible. Between the 18 and 22 which would work best for me? Also When I smoke my pork butt in my electric smoker I love to use the juices that collect in the drip pan to add back into the meat for added flavor. How would I do something like that with a WSM? Would I leave the water pan empty and collect it in that?