You probably shouldn't listen to me because I'm a pure BBQ gadget junkie but... I did order this.. To add to my Webers..
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Looking to buy a new cooker -- pellet smoker versus Weber Kettle 22"
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Club Member
- Sep 2015
- 5100
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
I have a 22" kettle and a 18.5" wsm, so between the 2 I can cook a lot at one time. That being said, when Huskee pulls my name in a couple of days, I will be hard pressed to choose between another charcoal machine and a pellet pooper. I like the pooper for overnight cooks, even though the wsm is pretty rock solid with and without my party q. Starting over, I would still go with the wsm. I love that little cooker.
I guess we will see which way the mcs winds are blowing when I win the next monthly drawing.
That wasn't much help - just me rambling along with a stream of consciousness thing or something...
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Club Member
- Dec 2015
- 996
- Phoenix, AZ
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Weber Genesis S330 with GrillGrates
Weber Summit Kamado E6
Weber Performer with SnS, DnG and Pit Viper mod
Weber 26" kettle with SnS, DnG and Pit Viper mod
Traeger Flatrock Griddle
PKGO
Fireboard (2)
Thermoworks Smoke
Thermoworks MK4 (2)
Themoworks Thermapen ONE
Accessories ranging from a Vortex to bear claws.
Also another thing to know is that it is hard to maintain low temps when the ambient temp is 90+ degrees outside for pellet cookers.
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Attjack On your Weber 26, think you can get an 18-20 pound spatchcocked turkey on one side and the slow and sear on the other?
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Charter Member
- Jun 2015
- 117
- Pittsburg, Texas
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Weber Performer, Weber Jumbo Joe, Weber Smokey Joe (which I made into a mini-WSM), Weber Q 120 (which I converted to a portable flat top griddle), Oklahoma Joe offset cabinet smoker, Lodge hibachi, Pitt Boss Tailgater
Maverick ET 733
Favorite Cook - Sausage, any kind of sausage!
As my son noted above I have quite a few Webers and a Pitt Boss Tailgater pellet smoker. I also have a large vertical Oklahoma Joe, a 36 inch Blackstone griddle and a Hibachi. The pellet smoker is my most used cooker. Convenience, flavor, and temperature control are the reason why. I still use a couple of my Webers occasionally especially when cooking steaks, sausage, or seafood. Need the heat and searing ability of charcoal. If I could only keep one of my many cookers and if I would never cook for a large crowd I would choose my modified Weber Smokey Joe. Made a "Smokey mountain" add on for it so it serves as a wonderful high heat cooker for steaks, pizza, etc. As well as a dedicated smoker. Can't speak to the smoke n sear but the Smokenator for the Weber (reviewed on Amazing Ribs) makes a 22 inch Weber a great smoker.
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Club Member
- Jul 2019
- 2110
- Central IA
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MAK 2 Star General
KBQ C-60
Weber Summit Charcoal Grillw/ Big Joetisserie, SnS LP, and VortexWeber Genesis II - S-345
Weber Traveler
Fireboard 2 Drive
Anova Precision Sous Vide
All the (pellet) grills I’ve loved before:
Traeger Junior Elite^
GMG DB
Traeger Texas Elite
Memphis Pro§
Traeger Pro 575
CampChef SmokePro STX (ugly grills need love too)
Weber SmokeFire EX4§
Traeger Select
CampChef Woodwind WiFi w/SearBox^
Weber SmokeFire EX4§
^ = Favorites
§ = Love/Hate Relationships
I’ve just acquired all the stuff to smoke simply on my Performer but haven’t done it yet because the pellet grill is too easy. I’ve never had a stick burner, but my Pellet grills put as much smoke flavor on as my first gas and electric cabinet smokers did. I have noticed the pellets make a big difference. CookinPellets 100% hickory give the cleanest burn and most smoke flavor of anything I’ve tried.
I probably overlooked your budget, but what about a cheaper pellet grill and a 22†kettle with slow n sear. My first pellet grill was a Traeger Junior/Tailgater and you’d be surprised how much you can fit on it. A smaller packer or a couple butts pretty easy. Used pellet grills and Weber Kettles can be had pretty cheap on Craigslist or FB marketplace. Kettles in my area are often like $50. A coworker of mine has no controller and smokes just following the Slow ‘n Sear suggestions and has shown me some pretty impressive Fireboard graphs of steady temps. He just has to add charcoal and stir every 3-4 hours on long cooks.
I use my pellet grill a lot because it’s fast as easy. I’ve acquired the Slow ‘n Sear and Fireboard drive so I have a backup, overflow, and ability to do cooks at two different temps simultaneously since I’ve downsized to one pellet grill.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7208
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
If you get a Weber Summit Charcoal Grill, you have the entire 24" space for Kamado cooking and can also use the Low-Profile SnS with it (if you can find a used one) or use the snake method in Kettle mode for smaller cooks. It's perfect either way.
You'd think that something built to be both a kettle and a kamado might have some shortcomings, but it's a great piece of BBQ equipment: portable, great quality build, and makes delicious food. I heart mine.
Kathryn
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Thanks everyone for all the help. About a month ago, I purchased the RecTec Stampede. Did a pork butt and short ribs on it (will post about that when I can), and I loved it. Used BBQr's Delight hickory pellets, and I thought the smoke profile was just enough for me. Did a few chickens with apple pellets, and I couldn't really taste the smoke, but that's okay. I'll stick with the hardwoods from now on. Considered getting the 26" Kettle with the SNS, but instead I just bought a medium Vortex for my 18 WSM. Smoke on the WSM using a fan controller, then wrap the meat, take apart the WSM, and add hot coals into the vortex and get a fantastic sear. Certainly not as efficient as getting a Kettle w/SNS, but until MCS hits me again, it'll do just fine.
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Club Member
- Aug 2017
- 444
- TN
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MAK 2 Star - MAK 3 Star - Camp Chef FTG900
I am not a vegetarian, but I eat animals that are
Originally posted by Smoking77 View PostThanks everyone for all the help. About a month ago, I purchased the RecTec Stampede. Did a pork butt and short ribs on it (will post about that when I can), and I loved it. Used BBQr's Delight hickory pellets, and I thought the smoke profile was just enough for me. Did a few chickens with apple pellets, and I couldn't really taste the smoke, but that's okay. I'll stick with the hardwoods from now on. Considered getting the 26" Kettle with the SNS, but instead I just bought a medium Vortex for my 18 WSM. Smoke on the WSM using a fan controller, then wrap the meat, take apart the WSM, and add hot coals into the vortex and get a fantastic sear. Certainly not as efficient as getting a Kettle w/SNS, but until MCS hits me again, it'll do just fine.
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