Ok. I have 2 Weber kettles. One I use for a smoker with an attachment.
Been thinking about getting a regular smoker but on the cheap side.
I was thinking about the Weber 22" smoky mountain. It's about $440.
Is there a better choice for maybe just a little bit more?
Thought about a pellet smoker but crap they are expensive. I don't want anything smaller than a 22" cooking area. But I really want my money's worth that I'm not going to try and replace within a couple years.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Joetee I don't think there is anything that can touch the capacity of the WSM 22 in the price range, unless it is something like a propane vertical smoker like the Camp Chef Smoke Vault 24", which has 5 levels that can each hold a full size steam table tray.
I've got a Party Q fan controller for my 22" Performer with the SNS, and can get 12+ hours on a load of charcoal. I used to want a pellet smoker too (I like the original Grilla), but think with a fan controller a WSM 22 would be just as hands off, or close to it, as any pellet cooker.
If you have not seen it, Gateway makes a hanging kit for 55 gallon drum cookers that just so happens to fit the WSM 22. This lets you hang your ribs and briskets just like a Pit Barrel Cooker.
Great for even heating when cooking ribs, this stainless steel rib hanger kit includes a rib hanger with two bars and a set of 6 hooks. Compatible with 55 gallon Gateway Drum Smokers.
If a stick burner is a possibility, you can get a pretty decent one at Academy for under $1,000. I have used the Over and Under and Smokehouse models of Old County BBQ Pits and had good luck with both of those. $500 - $700 range.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
If you want more grate space, something like an OK Joe Highland with a couple of fairly inexpensive mods will get you a pretty serviceable yet reasonably priced offset. The cooking area is something like 17x40 (I don't have an actual OKJ so I might be slightly off.) They work great with charcoal and chunks, especially with a fan controller, or you can also burn wood, if you get the urge to learn fire management. You might also consider a drum, like the OKJ Bronco. Bigger grate than a PBC and lots of folks rave about it.
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
I think the WSM is an excellent choice. Once dialed in it can produce some terrific food. There's a reason why they're seen at just about every competition...and why guys like Harry Soo walk away with trophies & checks.
A fan setup will make it about as set & forget as they come. And I like the idea of the hanger that jfmorris suggested. The ability to use it like a PBC but with more control & versatility. (If I'm not careful I might talk myself into one again. LOL)
Well, I'm biased so I would get the Weber.
Lots of people around here love their PBC...but I have honestly never even seen one, let alone used or eaten anything made in one.
I like the ability to adjust temps on the WSM. Yes, it requires a bit more learning/adjustment...but it works great. There are entire sites dedicated to them. And parts & mods if needed/wanted are readily available.
And I like the versatility...water/no water...grates/hanging...low & slow/hot & fast...
If you are really interested in pellet grills, there are older models (new old stock) of Camp Chef on eBay. Several less than $500. They've done a lot of model revamping the past few years, a lot of it being in the carts underneath the grills, so the older models are a bit uglier. I had a SmokePro STX I bought on eBay and it was a fine little pellet grill.
Pellet Smoker Teams Dominate the American Royal Pellet smoke-cooking trend takes teams to championships at American Royal Barbecue invitational and open contests. Kansas City, MO October 6, 2008 -- Joe McManus walked to the winner's circle at Kansas City's 2008 American Royal Barbecue invitational contest to collect $12,500 and the Grand Championship, which includes an invitation to compete for the next five years. The Naperville, IL team, Joey Mac's Smoke Stax, cooked the winning 'que on a...
glitchy one article was in 2008 and the other was KCBS partnering with Tragear and rewarded teams using Tragear grills. Not saying pellet smokers can’t win, just stating that the comps I’ve been at for the last six years, I’ve seen more WSM’s than any other smoker. One reason for that is that a team will use 3-4 WSM’s (one WSM for each turn in category). Just have not seen any pellet smokers.
Joetee I recently had the same thoughts and was thinking about either the Masterbuilt or a pellet grill. I ended up getting an air controller, pit viper, and a 22 WSM. I should be getting it next week. I just couldn't give up the taste of charcoal but needed something that was virtually set and forget. If I was going pellet, I liked the Camp Chef SG 24.
I am biased towards the WSM 22 as well, since I own one (see avatar). I love mine. Plenty of real estate to cook on and you do have the versatility of using a fan for temp. Excellent smoke flavor as well. That's the cooker I would choose.
Well if it were me and I needed a 22" smoker I'd go with the Oklahoma Joe Bronco Pro. The Bronco does not get many mentions here but the temp control and other features make it a pretty nifty unit. Understand I am Weber / SNS and PBC guy and still have the Bronco on my next possible buy list.
I've got a PBC. I've used a WSM. You'll get good results with either.
If you're going to use a fan controller, either one will be very precise.
PBC is 18 inches across. So the WSM has more grate space.
PBC has more capacity by hanging meats, but you can add a hanger to the WSM.
Hanging ribs seems to cook them a little faster
Theyre both great smokers.
WSM has a dome lid. PBC has a flat lid with cool horse shoe handles....
I was in the same place you were about 2 years ago and decided on the PBC. I’m happy with my choice. I don’t use any fan controller as I don’t think the PBC needs it.
I do large briskets. And wouldn't want to have to go in through the top to add fuel for a 20 hour cook. And the drippings wouldn't be enough I don't think to help a cook that long to stay most.
Just my opinion.
Joetee not sure how big the briskets you cook are but they cook faster in a PBC and what ColonialDawg said is true, you don't need water in a PBC because it is a very high humidity cooker. WSM is awesome, too.
The PBC cooks at around 270-300, so you won’t be cooking anything for 20 hours. I’m thinking 8-10 hours. The PBC will last at least that long. I cooked a short rib plate and was done in about 5-6 hours. It was amazing. A brisket will be plenty moist. Search these forums and you’ll see some excellent examples.
Thank you all.
Here's what I have now.
22 inch Weber kettle with a Cajun Bandit smoker attachment. It works real well. The only problem I'm having is no access to the fuel and water pan without removing the attachment.
I'm really looking for access through a door.
It seems like I see a lot of problems with keeping a low n slow 225° for a long time with both the WSM and the PBC compared to what I have now.
What I'm looking for is something else with a lot of grill space that won't cost me an arm and a leg.
I'm sure the WSM will/can handle 7 hours. I much rather cook longer with more control of air/heat.
I'm in the home work stage trying to figure out exactly what I want. Spending a few hundred bucks and finding out I wish I bought something else for a little bit more is what I'm trying to avoid.
Joetee, I've gone 16+ hours at 250 with my WSM without a hitch. With that being said, I don't use my water pan, I only cover it foil. Also for the long cooks I use B&B briquettes for a much longer burn. I have my door taped up as I don't need to refuel with being able to cook that long. There are aftermarket coal rings/baskets that hold a lot more charcoal if you need it. Good luck!
Last edited by Hulagn1971; July 30, 2020, 04:44 PM.
I have the PBC and really like it. The PBC isn't really designed to maintain a 225 temp. Mine seems to want to run in the 275 range, which is becoming the new low and slow. The PBC easily bumps up to 350 for great chicken with crispy skin. And there is something special about hanging the meat over your fire. The juices dripping onto the coals create a unique and tasty flavor profile you can't get elsewhere. There is a ton of advice from users on this site cooking with the PBC.
Think long and hard on an offset. I have one (a Jambo) and they are 100% hands on. No ATC. I’m glad I own it, but also glad I got a 22†WSM (with an ATC) for those times I don’t want to stay up during the night babysitting a brisket or butt.
I have an offset. It makes great BBQ. It also requires staying up all night and messing with the fire every 30 minutes. A 20x36 is similar in size to mine (24x36 for the main chamber), so will probably use similar amounts of fuel. If using charcoal + wood hunks, a brisket or butt smoke takes 30-40 pounds of charcoal, plus a bag of wood chunks. If smoking with straight wood, expect to use a wheelbarrow of wood.
Due to becoming lazy in my 50's, I smoke now more on my kettle+SNS than the offset.
And you are right - the LSG *WILL* last a lifetime. My offset smoker was welded up by a guy in my Dad's shop back around 1985, and since he used 304SS, it will be handed down to my son. Or maybe a grandson!
I use the kettle mostly as it is hands off (feed the fire every 12-14 hours with the right charcoal in the SNS and a fan controller), and it only uses 7-8 pounds of fuel for a long cook.
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