Hey there everyone!
I have been snooping around these forums for a couple of weeks now trying to gather as much information as I possibly can on these two grills/smokers.
I have been using a WSM 14†for the past year, just learning the ropes and getting into smoking. I am looking to upgrade and get another grill. Just trying to decide between a PK360 and a WSCG, the PKs are about $1500 here in Australia and the WSC about $2500.
I generally cook for anywhere between 2-8 people. So far I’ve done pork shoulders, briskets, lamb, tri tip etc and dabbled with a bit of chicken. I really enjoy the process of smoking, monitoring temps and fiddling doesn’t worry me too much. The 14†WSM is pretty small so I’ve just adapted where ever I can, wood under briskets to make room that type of thing. The grilling side of things, I am still pretty new to. I have seared as best I can with the WSM by just putting a grate over the top of the coals and getting them as hot as they’ll go.
I guess my main question is, if I go the PK route, am I really gaining much more real estate (I am happy to add a Cookmore Grill if needed) then what I have with the WSM, especially when it comes to two zone cooking. Versus the WSCG which seems massive compared to what I have now. I’m not 100% sure I need that much space, but I have read here that I’ll kick myself if I opt for a smaller grill one day down the track.
Sorry if this is rambling, either seem like it would be a phenomenal choice. I just wanted to throw it out there and get some opinions.
Thanks everybody!
I have been snooping around these forums for a couple of weeks now trying to gather as much information as I possibly can on these two grills/smokers.
I have been using a WSM 14†for the past year, just learning the ropes and getting into smoking. I am looking to upgrade and get another grill. Just trying to decide between a PK360 and a WSCG, the PKs are about $1500 here in Australia and the WSC about $2500.
I generally cook for anywhere between 2-8 people. So far I’ve done pork shoulders, briskets, lamb, tri tip etc and dabbled with a bit of chicken. I really enjoy the process of smoking, monitoring temps and fiddling doesn’t worry me too much. The 14†WSM is pretty small so I’ve just adapted where ever I can, wood under briskets to make room that type of thing. The grilling side of things, I am still pretty new to. I have seared as best I can with the WSM by just putting a grate over the top of the coals and getting them as hot as they’ll go.
I guess my main question is, if I go the PK route, am I really gaining much more real estate (I am happy to add a Cookmore Grill if needed) then what I have with the WSM, especially when it comes to two zone cooking. Versus the WSCG which seems massive compared to what I have now. I’m not 100% sure I need that much space, but I have read here that I’ll kick myself if I opt for a smaller grill one day down the track.
Sorry if this is rambling, either seem like it would be a phenomenal choice. I just wanted to throw it out there and get some opinions.
Thanks everybody!
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