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Looking to Replace 18" WSM with new Smoker/Grill Combo
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capitalhockey To be honest, I haven't really grilled on it a ton yet. I did use it to sear some flank steaks and it did a decent job with that. I still use my kettle as my primary grill just because I have it and it does an awesome job at it.
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it took me some time to figure out the fire management for low temps. Two issues. one is that you need to seal the firebox door. Some lavalock solves this problem handily. The other is managing the fire itself, not starting a large fire, building good snake or minion method. It was a lot harder learning this back in the day when there were hardly any good online bbq forums. Today, it's a snap.
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Originally posted by ecowper View PostMy dedicated smoker is the WSM 22, which has A LOT more room than the 18. I can lay 6 slabs of ribs flat in it and could probably get 12 slabs in using rib racks. No need to coil or cut the slabs. I have cooked an 18 lb brisket, no issues. And a 22 lb turkey that I spatchcocked.
I also have a Hasty-Bake Gourmet (although the Legacy would work very nicely and is quite a bit less than the Gourmet) ..... on that I can grill, cook hot/fast (think 350F indirect for chicken) and low/slow (roughly 250F). Like the Good One Open Range, a Legacy can be an everything grill.
My two cents worth
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Originally posted by RonB View PostWelcome to The Pit.
Here's another option - a 26" Kettle. That will give you the room you need along with the ability to do everything you want. Add a SnS and you are still well under your budget. That means $$ left over to buy some high quality meat.
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My dedicated smoker is the WSM 22, which has A LOT more room than the 18. I can lay 6 slabs of ribs flat in it and could probably get 12 slabs in using rib racks. No need to coil or cut the slabs. I have cooked an 18 lb brisket, no issues. And a 22 lb turkey that I spatchcocked.
I also have a Hasty-Bake Gourmet (although the Legacy would work very nicely and is quite a bit less than the Gourmet) ..... on that I can grill, cook hot/fast (think 350F indirect for chicken) and low/slow (roughly 250F). Like the Good One Open Range, a Legacy can be an everything grill.
My two cents worth
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Originally posted by Jfrosty27 View PostIn my opinion, the two cooker approach is the way to go. A kettle grill can handle all of the grilling chores with ease at a very low cost. There are other choices for low cost grilling too. The bulk of your budget can be used for a nice dedicated smoker.
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Welcome to The Pit.
Here's another option - a 26" Kettle. That will give you the room you need along with the ability to do everything you want. Add a SnS and you are still well under your budget. That means $$ left over to buy some high quality meat.
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In my opinion, the two cooker approach is the way to go. A kettle grill can handle all of the grilling chores with ease at a very low cost. There are other choices for low cost grilling too. The bulk of your budget can be used for a nice dedicated smoker.
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Originally posted by jfmorris View Postcapitalhockey I have a Weber Performer Deluxe with all of the Slow 'N Sear addons, and when smoking using the Slow 'N Sear, I use a Weber rib rack and routinely do 5 racks of ribs stood on edge. Spare ribs are a bit too floppy to work well, but I do it with baby backs and St. Louis cut ribs often. I flip the ribs end over end to swap the top and bottom edges, and rotate front to back as well, about halfway through the cook, since heat rises, and the upper area of a kettle is hotter than the grate level.
My newest grill is the SNSgrills Deluxe Kamado, which I won in the January give-a-way. I've used it in both SNS mode and in traditional kamado mode. With the ceramic diffuser in place, you can pretty much use the entire 22" grate for smoking, and the elevated grate as well, and temperatures are very consistent and even at both levels in my experience so far. It has a lot of possibilities, as with the fire in the very bottom, you can cook at 3 levels - on the upper charcoal grate, on the main cooking grate, and on the elevated grate. You can in SNS mode have true 2 zone setups for indirect cooking and direct searing over the coals. I'm really liking it.
I think we need to page Mr. Bones to this thread, as he owns the Good One Open Range, and can comment on how hands off it really is. To me, the Good One seems more like an offset, meaning you need to tend the fire quite often. You will not set it up and walk away for 8-12 hours or more like you can with a kettle using the SNS, with a kamado, or with your WSM.
I have an offset that includes a charcoal pan to let me use it as a grill in addition to as a smoker, and as a smoker, even if using charcoal, I have to tend the fire every hour sometimes more often. I think if I really work hard at a minion style charcoal setup in the firebox, I can get maybe 3 hours on the first load of charcoal before I have to add more fuel.
Do you think that is a better strategy?
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capitalhockey I have a Weber Performer Deluxe with all of the Slow 'N Sear addons, and when smoking using the Slow 'N Sear, I use a Weber rib rack and routinely do 5 racks of ribs stood on edge. Spare ribs are a bit too floppy to work well, but I do it with baby backs and St. Louis cut ribs often. I flip the ribs end over end to swap the top and bottom edges, and rotate front to back as well, about halfway through the cook, since heat rises, and the upper area of a kettle is hotter than the grate level.
My newest grill is the SNSgrills Deluxe Kamado, which I won in the January give-a-way. I've used it in both SNS mode and in traditional kamado mode. With the ceramic diffuser in place, you can pretty much use the entire 22" grate for smoking, and the elevated grate as well, and temperatures are very consistent and even at both levels in my experience so far. It has a lot of possibilities, as with the fire in the very bottom, you can cook at 3 levels - on the upper charcoal grate, on the main cooking grate, and on the elevated grate. You can in SNS mode have true 2 zone setups for indirect cooking and direct searing over the coals. I'm really liking it.
I think we need to page Mr. Bones to this thread, as he owns the Good One Open Range, and can comment on how hands off it really is. To me, the Good One seems more like an offset, meaning you need to tend the fire quite often. You will not set it up and walk away for 8-12 hours or more like you can with a kettle using the SNS, with a kamado, or with your WSM.
I have an offset that includes a charcoal pan to let me use it as a grill in addition to as a smoker, and as a smoker, even if using charcoal, I have to tend the fire every hour sometimes more often. I think if I really work hard at a minion style charcoal setup in the firebox, I can get maybe 3 hours on the first load of charcoal before I have to add more fuel.Last edited by jfmorris; March 30, 2021, 09:25 AM.
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Originally posted by jhapka View PostI was thinking Good One Open Range before I got to the part in your post where you mentioned it. Looks like a fun cooker
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Originally posted by jpietrantone View PostWelcome to the pit! I have a 22 WSM, a 22 kettle and recently added a Masterbuilt 1050. I got the 1050 for the same reason of wanting more space while keeping the great charcoal and wood chunk taste profile.
I went with the Masterbuilt instead of a pellet smoker for that main reason. I have a large property to maintain and a young child so wanted something that I could set and forget but not compromise on my preferred taste.
That being said, I have heard nothing but great things about the open range cookers.
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