Second smoker option if one has a PBC?

[SipIt]

What the Captain said, New2Cue . The Weber Summit Charcoal Grilling Center is a heckuva lot of fun--you can be a kamado king(queen for some of us) or a kettle buff equally with it. And adding the SnS/DnG/Large Charcoal baskets makes it even nicer.

I love my PBC, but whenever I see something wonderful done on the kettle (say, for example, Troutman's Vortex Chicken), I've just just the right smoker/grill to try it out on. Bread on the kamado? Ditto.

With my Summit gasser, PBC, and WSCGC, I can pretty effectively fend off incoming large-purchase MCS temptations.

Kathryn

I have a similar set up as you - Summit gasser, PBC, and the Weber Kettle with the SnS, and agree that they work really well with each other. My question, and it is an honest one because I like toys, but does the WSCGC really offer that much more than the standard kettle (especially once the SnS is added)? I'm trying to find a reason to justify spending the money, but struggle with seeing what it would accomplish that I'm unable to do already.

To me, I can see it being fun playing around with the smoking and different heating capability it has without even adding the SnS. With that said, I feel I'm already able to do that. Am I missing something, or is it just a really cool toy you can have fun with, but it really won't add much to what I already have.

[fzxdoc]

SipIt
In kettle mode, the WSCGC will not offer more with the SnS and your kettle if your kettle is a 26 inch one. The WSCGC has a 24 inch grate, so there's more real estate for grilling and smoking (compared to a 22 inch kettle), which is especially nice since any indirect method, SnS included, takes up a chunk of that.

The additional benefit is the kamado feature of the WSCGC, where the whole surface of the grate is available for smoking. So it's much more than a kettle.

I like the flexibility of using the WSCGC in kettle or kamado mode, depending on the cook, the number of guests, or on my mood.

Although the PBC can be loaded up and do high volume cooks, I generally don't like doing that because the results are less predictable--that is, I may have to fiddle with the PBC's temps more or it will take longer, and when I'm doing high volume cooks that means lots of guests and I have a ton of other stuff to prepare at the same time. So it's a nice luxury to smoke on both the PBC and the WSCGC in kamado mode for big cooks.

Can you do without the WSCGC? You betcha. You won't get the kamado experience, but perhaps you're not interested in that. For me, the decision to get the WSCGC was easy because I didn't own a kettle before I made the purchase.

Have you seen Baby Back Maniac's You Tube video on the WSCGC review a year after purchase? It's an interesting one. Here's the link:

https://www.youtube.com/watch?v=glt8Jn2MKgU

Kathryn

[SipIt]

Thank you Kathryn, I appreciate you taking the time to comment! I haven't had any issues with space quite yet, but with a growing family that will be something to consider later on. I do love Weber products, so if going the kamado direction the WSCGC may be the obvious choice (that or if I have a random impulse toy purchase ).

[JeffJ]

SipIt from what I've seen coming from those who own both a ceramic (Kamado Joe or BGE) and a WSCG the WSCG gets the nod over the ceramic kamados.

[SipIt]

Thanks Jeff, I think I'm leaning that way as well, if for no other reason than I've always had Weber products.

[New2Cue]

I have the Weber Performer and the 26. If I could only keep 1 it would be the 26.

Jeff can I ask why? Is it for the extra volume?

[jfmorris]

I would have to imagine JeffJ says that due to the volume that the 26" can hold. Aside from volume, the 26" is the same as any other 22" kettle. I have the Performer and love it because of the table and gas start and overall "outdoor kitchen" experience it provides. If they made a 26" Performer I would be all over it. I think they should make a 26" "Performer Deluxe XL", haha.

[JeffJ]

Yes, it’s the volume. Having said that I love my Performer for all of the reasons listed by jfmorris

[New2Cue]

Many thanks to everyone for all the responses on here. I’ve learned a lot thank you!

I still haven’t narrowed things down yet on a new cooker, but I’ve been considering some of the options I can add to my gasser. While I’d love a stand alone propane griddle, I really don’t have the space especially if I add new cooker. Instead I’m wondering about getting accessories to get more out of my gasser and possibly other cookers.

So, I had a few more questions if folks don’t mind:

1. Is it worth adding Grill Grates to my gasser? Or is it better to add them to my PBC or possibly new cooker if for example I got a WSCGC? Certainly if I got a kettle type cooker I would go for the SnS.

2. To add a griddle function, it looks like Weber makes a griddle that would fit in my gasser in place of one of the grates. Instead, should I consider the Baking Steel griddle for more functionality? For example, could I use the Baking Steel on another cooker like the WSCGC (and would I use it on that cooker)? If I can use it on various cookers (or indoor stove tops and ovens), it seems like it would be a better choice to go for the Baking Steel over a griddle pan custom made for the gasser. But if I got a kettle as a new cooker, along with the SnS, would it just be better to get the griddle accessory?

Just trying to piece all these goodies together. Thanks in advance as always!

[Livermoron]

I don't think grill grates for a PBC would give you much. I have a kettle/SnS/drip & griddle combo and love it. I also love ABCs easy spin cooking grate.

I tried grill grates for the kettle and it just didn't work for me. The baking steel option might be good, but if you have a kettle (or plan on getting one) the drip & griddle is extremely useful. Even when I'm not using it directly, I'll line it with foil to make cleaning the kettle much easier...

[hogdog6]

Grill grates on my gasser are the best accessory ever. A gasser game changer! IMHO I don’t see grill grates on my PBC being that effective.

[fzxdoc]

I agree with @hotdog6 that Grill Grates added to my gasser has been a game changer. No more flames licking soot on my kebabs, etc while my back is turned pulling another beer out of the cooler . Plus they are excellent for searing when flipped over. They get upwards of 700-800°F with all my burners going. Perfect for sous vide and then searing a whole batch of steaks, for instance.

I bought Grill Grates for my WSCGC and like using them for searing. But when I learned about David Parrish 's cold grate technique for searing, I began using them less.

I never use GGs on my PBC. No real reason to use them, since generally the flames don't reach as high as the grate. Plus it's more difficult to maintain searing temps and have access to the burgers or steaks (since a spatula doesn't work all that well) in a PBC. So I don't sear in the PBC ever. I've got too many better options available.

About a griddle. That's a tougher choice. If you're sure you're going to have some sort of kettle in your future (WSCGC or not), then hold out for the DnG, because you're for sure going to want an SnS, which pairs so perfectly with the DnG. You can use the DnG on your gasser as well.

But if you need more griddle real estate or a better shape to correspond to the shape of your heat source (gasser or cooktop), then to my mind the Baking Steel griddle or a less expensive cast iron griddle would be more versatile for use on gasser, grill, and in the house. I like making breakfast for a group larger than just us two on a large rectangular griddle. My cooktop accommodates one nicely and of course the rectangle shape fits nicely over the burners of a gasser too, allowing me to take advantage of controlling the heat more precisely. Plus it's great for oven use.

HTH,
Kathryn

[tenphases]

I have a PBC, WSM, Kamado, and a Weber 22 with sns that are my go to machines. I love the PBC, the capacity, and the flavor that comes off of it. Not everyone likes the flavor off the pbc plus occasional change in flavor profile is nice and that is when the wsm or Weber 22 come into play. 22 for small batches and 8 hr or less cooks and my wsm with flameboss for the long hauls, like butts or brisket (it let's me sleep). The Kamado is my year round pizza Cooker and my winter cooker it gets cold in my part of jersey and although you can use a Weber or a PBC in the winter the Kamado makes it easy. But if I had to pick one other Cooker to go with the pbc I would choose a kettle. The 26 cost 300 and you can grill or smoke on it as is if you don't want to spend a ton of cash all at once. Google snake method, use the baskets that come with it, or bank the coals for low n slow. As time goes by add a slow n sear, although they are getting pretty expensive and are not a must have but they do make life easier.

[New2Cue]

Thank you all again. You’ve given me a lot to think about.

I think right now I’m leaning towards the WSMGC (or the Performer or similar kettle). Seems like it hits the sweet spot in terms of accessories (I like toys), versatility and the amount of volume I need. I am balking a bit at the price given it sounds like there are some quality issues people have reported with the seal, ignitor and rust near the wheels, but it sounds like Weber stands behind the product and is willing to make things right.

The KBQ is a close second, but with three little kids, work, and a chore list from SWMBO, I’m not sure I have the time to be able to tend the pit every 20-40 minutes. Looks awesome though.

I looked at the pellet cookers too, and they seem really interesting but I don’t know that I need that kind of volume and they might have less versatility than the kettle. For volume I should be covered with the PBC and the kettle. Then again, if I wanted more volume, I could always buy a bigger drum smoker.

I definitely need the gasser for quicker cooks. Sounds like getting Grill Grates for it and some kind of griddle accessory would be good upgrades. I’d buy a dedicated griddle without hesitation if I had the space, but using the gasser (or kettle) for griddle work is just fine with me.

So thank you all again! I was about to let my membership expire, but glad I re-upped. I’ve learned a lot and am excited about the prospective new toys. Huskee if you’re reading this, don’t tell SWMBO that re-upping meant a lot more toys in the future as well

[Huskee]

Deal! Happy you decided to stick with us! Also, if you want a small footprint and covenience of gas for quick cooks, but not gas, give the Original Grilla a look see. It's a round pellet grill close to the size of a kettle.

[New2Cue]

Thanks for that suggestion, I'll take a look!

[New2Cue]

Sorry to resurrect this thread. My new WSCGC is coming tomorrow, and aside from picking up the SnS triple play, I just saw that Baking Steel has a $30 off sale going on this weekend. I was thinking of getting one since the DnG isn’t meant for hot temps and I can see myself ruining it.

For those that have the Baking Steel, are you using it in your kettles? If so, which size should I consider to fit in the WSCGC? The regular is 18x14, but I wonder if it will fit. The skinny is 20x11.5. The mini is 11.5x11.5, which seems a bit small.

I would guess that I’d mostly griddle on my gasser, but if there are applications for the kettle too, I’d like to get something that can work across cookers (not sure I want to deal with seasoning a cast iron pan).

Thanks in advance!

[New2Cue]

I haven't had much time to post here in the last few months, but just wanted to thank everyone for the advice on this thread. I ended up going with the WSCGC. All I can say is wow! The thing holds temps like a champ, and is very fuel efficient. I've made ribs, brisket and pork butts on it and everything has come out fantastic. Also made wings using the Vortex which was fun.

For me, the temperature stability and efficiency make it my go-to over the PBC for long cooks. With the SnS, I can put a brisket or butt on the smoker at midnight or 1am when I go to bed, get a solid night of sleep, and wake up in time to wrap, etc. After resting, everything is ready by lunchtime. The PBC for me was just all over the place on these longer cooks and isn't anywhere near as efficient fuel-wise. I also like that it weighs much less than a ceramic kamado, as I have to store my cookers in the garage.

That being said, I've still used the PBC to smoke ribs. The ease of use and clean-up on these shorter cooks are great virtues in my book.

If I was doing it again, I would just go straight to the WSCGC (which wasn't around at the time I bought the PBC). For me, it really does everything with plenty of accessories to give me versatility and the toy element of playing around with things.

The PBC has been a real workhorse for me over the years, and I will still use it for ribs and turkeys. It's really easy to use, to clean, etc. If I were to offer Noah some advice on how to further improve the PBC, I would recommend the following:

1. Offering a stand that has caster wheels. It's a pain for me to have to lift it to move it out of my garage on cooks.

2. Adding a second rack lower in the unit. Not sure if there's a reason why the PBC only has one rack level, but I think a lower rack would add to the versatility considerably.

3. Add a damper to the lid. I'm sure it's user error on my part, but I have a lot of issues maintaining temp stability in my unit. Adding a damper to the lid would help with not having to crack the lid, then run back outside before temps got way too hot, and repeat multiple times on cooks. Sometimes I'll leave one rebar out of one or both holes, but then you lose hanging space. Would be much cheaper than buying a DigiQ or similar device.

All these are mods I've seen others make, but for me I'd feel more comfortable buying them as factory installed options than buying the tools, etc. to do it myself.

Thanks again!

[dshaffes]

If you want space and want to experiment with different temps, then a pellet grill may be the way to go for you. It will add a different fuel to your arsenal, is easy to use, gives a very different Smoke profile (less intense), and produce great tasting food. I own a Traeger Pro 22 and love it, but there are a lot of great brands of pellet grills to choose from these days. Good luck!

[New2Cue]

If you want space and want to experiment with different temps, then a pellet grill may be the way to go for you. It will add a different fuel to your arsenal, is easy to use, gives a very different Smoke profile (less intense), and produce great tasting food. I own a Traeger Pro 22 and love it, but there are a lot of great brands of pellet grills to choose from these days. Good luck!

Thanks man, I ended up going with a WSCGC. The pellet cookers look impressive though. My brother might get into real BBQ, so I've been researching pellet grills as an option for him.

Just out of curiosity, with the pellet grills, are you nervous about the electronics going? Can you have them running in rain or snow?

[dshaffes]

I cautious and generally won't use my pellet in the rain or snow, that's when my Big Green Egg gets called into duty!

[dshaffes]

By the way, good call on the new Weber!

[New2Cue]

Thank you! I've really enjoyed cooking on the WSCGC.

Thanks for the info on the pellet grills. Good to know.