Recommended vertical smoker for versatility & cold weather?

[jergles]

Hi, first post since redeeming the code on the front of my cookbook!

I've been making it happen on my regular degular Weber Kettle since I started, and I'd like to get something a little more smoking-oriented. I can cook a nice butt or brisket on the kettle just fine, but I'd like something with a bit more capacity and ease of use. I got a $99 King Griller or whatever offset last year, but it burns fuel like crazy and can't hold temps to save its life (validating to see Meathead support this conclusion in the book!). I'm not huge on DIYing it back into shape, and I'd like to fill that void with something that just works.

It seems like there are 3 sort of highly acclaimed options for a vertical smoker - the Weber Smokey Mountain, the Pit Barrel Cooker, and the Oklahoma Joe Bronco. It seems these are all 18" as a sort of standard, but it also seems like people tend to hang their meats in these, right?

Living in the midwest I intend to stubbornly continue smoking through the winter. For those experienced with more than one of these cookers, I'm particularly interested in temp stability in cold or hot weather and the potential to bring the heat up over 300F to do some chickens (I can concede on this point since I obviously own a Kettle, but I love cooking chickens and will find every opportunity to do so). Essentially, something that a relatively new cook could succeed with but not rapidly outgrow, maybe even something I could enter local competitions with.

The WSM seems most appealing (the Honda Civic of smokers?), but the OK Joe and PBC seem really appealing as well and I don't want to rule them out. The PBC in particular appeals purely on the vibe of cooking in a literal barrel (it matters).

Hopefully this makes sense and any guidance would be greatly appreciated!!

Thank you!

[RonB]

I can't help, but welcome to The Pit.

[tstalafuse]

Welcome to The Pit.

I think you would be happy with any of them as they just work right out of the box. Learning to control the temp just takes a little practice.

All three of the these work well as far as holding temp w/o having to mess with the vents once you learn them. The PBC would be the easiest as it just wants to run in the 275-300 degree range straight out of the box, but also can run low and slow with some help. The OKJ and WSM can run low and slow or hot and fast w/o mods by opening/closing vents, so they are more versatile as far as a range of temps without having to make any modifications in my opinion.

Of the three, the OKJ has the heaviest metal, and I have never had an issue with it being too cold or chewing through fuel. Although, if it is a cheap welding blanket does wonders as an insulator, which is what I use on my WSM.

The PBC is the one I see most being used to hang meat, but it comes with a grate so you don't have to hang the meat. The OKJ comes with hangers and 2 grates, so again you don't have to hang the meat (I personally prefer the grates anyway). I don't think I have seen the WSM being used to hang the meat other than sausages, or at least I don't in mine.

I see all three being used in competitions, so you can certainly use any of them. As far as out growing one, buy the largest you can afford and it will last along time before you out grow it.

Good luck and remember to post pictures because otherwise it didn't happen.

[barelfly]

Welcome from the Land of Enchantment. There are a number of members here that will help out, both on PBC and OKJ.

have fun finding that next cooker!

[Santamarina]

Welcome from California! The only one on your list I have experience with is the PBC, and anecdotal at that as a friend of mine runs one. It’s solid and consistently does its job. I’m also no help with the weather question…we might get 3-4 days below freezing here each year, and no one leaves the house on those days! 🤣

Hope you enjoy it here and stick around after your trial. Also looking forward to hearing what you end up with and seeing pics from your first cook!

[Drewcooks2024]

Hello from Texas . I am crazy enough to own all 3 of the popular vertical smokers. I have the 18.5 WSM, the 18.5 Oklahoma joes bronco. And I have the 22” pit barrel cooker. They all 3 are great cookers but if you’re worried about temp stability and ease of use in cold weather I really think the bronco is the way to go. It holds temp like a champ and it has the thickest metal of the three. You really can’t go wrong with either . With accessories you can hang the meat in the WSM also. This weekend I am actually going to run some baby back ribs in all 3 smokers because I’m curious to see how they taste and what differences in flavors they might have between the smokers

[Draznnl]

Welcome to the Pit from the Florida Suncoast. Before moving down to this hurricane blown paradise, I lived in Chicago and ran a WSM. It held temps well for me even in nasty winter weather. I used to cook turkeys all the time without problems. My key was finding a spot to set up where the wind was blocked. Hope this helps. Have fun in your search.

[DavidNorcross]

You are getting great advice so far. Welcome from Virginia!

[Finster]

Welcome from the First State.

I have both a PBC and a Bronco Pro. I love them both. I too smoke all year round. My personal experience is that the Bronco is more suited to handling cold weather. (Cold for me is 30* or over), but I would recommend either one overall. The Bronco is easier for getting exact temps dialed in whereas, the PBC is more let it ride and settle in and run (a concept I struggle with, believe me). The PBC is a little more mobile if that is a consideration. The Bronco has sturdy wheels, but it’s a heavy SOB, so can be a bit unwieldy to move around.
The PBC weighs under 50 lbs, so can fairly easily be picked up and moved around, or even be loaded ina vehicle and taken on the road.
Both produce great tasting food, and to your one point, you won’t have to worry about cooking chicken on your kettle anymore if you don’t want to. Both of these can get plenty hot enough to turn out great chicken.

best of luck in your search. I really don’t think you can go wrong with any of the 3units you are considering

[Finster]

Just popped back in after reading some of the other posts to add that I've never had to add charcoal mid cook to either the Bronco or the PBC. I've easily done 8-10+ hour low and slow cooks with the initial load..

[RickyBobby]

Welcome to The Pit from Indiana! Of the 3 you mentioned, I have a Bronco and love it. I have cooked through winter with very little issue. Temps on the Bronco hold rock steady once you learn your vents and temp adjustments via the vents are simple and quick. I have hung meat in the Bronco, but prefer to use the grates honestly. I don’t think you go wrong with any of the three. Like anything else, there will be a bit of a learning curve for the new cooker. Fortunately, you are here in The Pit surrounded by fellow BBQ junkies who will offer any and all assistance and tips you may want/need! Looking forward to hearing what you pick and seeing some of your cooks!!

[STEbbq]

I’d vote for the Bronco out of the three as it is the
heaviest and more cold resistant. I’d also recommend a kamado as wonderful winter cooking smokers. Specifically, the Akorn which works very well in Chicago winters.

https://www.chargriller.com/collections/all-kamado-grills

[fzxdoc]

Welcome!

You really can't go wrong with any of the 3 smokers that you are considering. All are tried and tested and each has many supporters here among the seasoned pitmasters who post their cooks and their findings using/maintaining the smokers.

All three will struggle at very low temperatures that the US Midwest seems to sometimes favor in the wintertime. For me, cold wind is more of a factor for my PBC, but since I usually smoke on a covered deck area, that is seldom an issue. Some people put insulating blankets over their barrel-type cookers in the extreme cold weather. Where I live, it seldom gets below 25°, and even that's rare, so I cook on my PBC 4 to 6 times a month year 'round.

One thing I like about the PBC, especially in the wintertime, is that cleanup takes 5 minutes. When it's cold out, I don't want to be messing with my 22" kettle or WeberSummitCharcolGrillingCenter (WSCGC--cooks in kettle or in kamado mode), or a gasser, cleaning it up. I want to be out in the cold as little as possible. I don't know how long it takes to clean a WSM or Bronco, though.

I am a diehard PBC fan (I've had one for over 10 years) because the flavor it imparts from the meat juices hitting the fire directly is hard to duplicate in another smoker not designed with that feature. The flavors from my smoker that has a diffusion plate are different from the PBC flavors I get. Once a well-lit fire is initially insured and the lid is tight, the PBC will cook like a champ.

Kathryn

[RiverJeff]

Great to see you back on line!

[itsnotmyfault]

Welcome to the Amazing Pit from Georgia! I to have a PBC and recently picked up a PBX, but haven't put it into action yet. Will be soon though. Some great info and advice from very experienced folks above. Big thing is for me liviing in the Southeast USA, extreme cold is very rare, so is not an issue for me.

[klflowers]

Welcome to the pit! So I own a Bronco and a 18" WSM. My first love was the WSM. I have had one for around 30 years. I have cooked on it in all kinds of weather and I have never had problems holding temps. I have cooked on it in winters in PA, MI and several states in the southeast. In colder weather it uses more charcoal, but it is easy to refuel. I don't have any gaskets or run any fans on it - mine is not modified at all. The Bronco is a heavy beast but to me it is just like my WSM. I approach cooking on it the same way as far as fire management. It uses less fuel in cold weather (here in TN it doesn't get that cold though, i have only used it in TN), but it is harder to refuel mid cook as you have to remove the food if you are using the standard grate and diffuser. In my mind that and portability are the only differences. The Bronco is heavy and even with wheels I don't consider it portable.

I don't think you can go wrong with either of the 3. I haven't cooked on a PBC but everyone that has one swears by it.

[HawkerXP]

Welcome to the Pit!

PBC, PBC, PBC!