Jamieson22 wrote:Anytime I buy something at Amazon (which is a LOT), I enter it into the Amazon Price Watch page. This site will email you if the price drops within a certain amount of time, allowing you to get the difference back from Amazon.

Thanks for posting this. What a great site! I notice it also has a price-tracker page so you can look at the high and low price over the last 90 days.

Jamieson22 wrote:WSM is $179.99 at Amazon right now. If you bought it for more within 30 days email them and they will credit you the difference.
Jamie

Thanks so much for posting this! I emailed them and received a very prompt response about a refund!

So now I have the smoker, the charcoal, the wood chunks and GWiv's 5 step program
Only question/need remaining -how do I get Gary on my speed dial

Jyoti

Somebody on Craigs list is currently selling Weber smokerS for $175. Clicking here will take you directly to his listing.

Oh, in case anyone is wondering, this is NOT my listing. I just happened to come across it this morning while screwing around.

$189.99 at Amazon right now. What are you waiting for??!!

I have a smoker which I have had for 15 years, and sometimes get the urge for a new and improved one. I started with a water smoker years ago, moved on to a Hondo - firebox on the side smoker. I'm looking for opinions on what your thoughts are on the best smoker and why? TIA!!

jleblanc05 wrote:I have a smoker which I have had for 15 years, and sometimes get the urge for a new and improved one. I started with a water smoker years ago, moved on to a Hondo - firebox on the side smoker. I'm looking for opinions on what your thoughts are on the best smoker and why? TIA!!

I don't think that there is any "best" smoker. I started with a $25 Brinkman, then went to a Weber Smokey Mountain and now use a Big Green Egg. Competitive BBQ'ers use all different types of smokers from those that are made from 55 gal drums to WSM to $10,000 rigs. Now my Big Green Egg will hold the temp better than a $25 Brinkman but they can both make some very good BBQ. The offset smokers can hold more meat and give you a little more flexibility to move meat around (warmer and cooler spots on the grill) but are more difficult to use. The best smoker is what works for you.

If you want a offset "Hondo" type smoker that holds the temp. better, I would look at a Klose smoker.

agree with Muttster to a point..
some are a better value for a your money in regards to how efficiently they cook..you will certainly learn the art of fire control a bit better on an offset type smoker vs a WSM but you can beat the convenience of the WSM's ability to cook overnight with little or no tending of fire.

I too started out on a 25$ brinkmann but certainly would never want to go back to it.

Thanks! By the way, I have spent many an hour on your website and love it, and have learned so much!!!

Head's Red BBQ wrote:agree with Muttster to a point..
some are a better value for a your money in regards to how efficiently they cook..you will certainly learn the art of fire control a bit better on an offset type smoker vs a WSM but you can beat the convenience of the WSM's ability to cook overnight with little or no tending of fire.

I too started out on a 25$ brinkmann but certainly would never want to go back to it.

Agreed - I can't tell you how many adjustments I had to make to hold the temp. on a Brinkman. Now that I use a Big Green Egg, my smoking has been much easier, even easier than with a WSM (and I do own both).

Now I do use the BGE for both smoking and grilling which would be difficult on a WSM. The problem is that a BGE runs about $600-700 so you better make sure that you are going to do alot of smoking and/or grilling to justify the expense. Of course, thats just me and I'm a cheapskate at heart.

i did a lot of mods on the brinkman so that it would actually work..by then I upgraded to an offset which which came with its own share of mods and fire control ..then a WSM ..then a Backwoods..still cook on all three
(Brinkman is long gone though)

A couple of years ago I bought a wood pellet smoker, I love it. I have used offset smokers, Big Green Egg, Smoky Mountain, and this is by far and away the best. They are fueled by wood pellets of various species, you can easily control the temperature and smoke. I've done shoulders, briskets, ribs, turkey, chicken....all with great results. The best feature is you can fill the hopper once and it will run for 16 hours without messing with it, and hold temperature at 235. Can't beat it.

yep..plenty of pellet cookers on the bbq comp circuit where consistency is key...

dukesdad wrote:A couple of years ago I bought a wood pellet smoker, I love it. I have used offset smokers, Big Green Egg, Smoky Mountain, and this is by far and away the best. They are fueled by wood pellets of various species, you can easily control the temperature and smoke. I've done shoulders, briskets, ribs, turkey, chicken....all with great results. The best feature is you can fill the hopper once and it will run for 16 hours without messing with it, and hold temperature at 235. Can't beat it.

I really don't have any experience with the pellet cookers - although I have heard people speak highly of them. I guess my concern is that I wouldn't want to be tied down to just using pellets (which can be expensive). I can easily go 16 hrs on the egg with very little fluctuation in temp. If I was very concerned about consistent temp, a BBQ Guru is always an option.

BTW, Gordon's Food Service now has their own brand of charcoal - is it just me or does anybody else think that this brand is crap? Never seen so many broken and small pieces in all my life.

HI,

I don't if this is of any use, I have friends who heat their home with a pellet furnace. They live out in the country where they have easy access to dried field corn that they used instead of pellets. At least ten years ago, the corn was a cheaper option. I haven't asked them recently about their heating system.

Regards,

Muttster wrote:

dukesdad wrote:A couple of years ago I bought a wood pellet smoker, I love it. I have used offset smokers, Big Green Egg, Smoky Mountain, and this is by far and away the best. They are fueled by wood pellets of various species, you can easily control the temperature and smoke. I've done shoulders, briskets, ribs, turkey, chicken....all with great results. The best feature is you can fill the hopper once and it will run for 16 hours without messing with it, and hold temperature at 235. Can't beat it.

I really don't have any experience with the pellet cookers - although I have heard people speak highly of them. I guess my concern is that I wouldn't want to be tied down to just using pellets (which can be expensive). I can easily go 16 hrs on the egg with very little fluctuation in temp. If I was very concerned about consistent temp, a BBQ Guru is always an option.

BTW, Gordon's Food Service now has their own brand of charcoal - is it just me or does anybody else think that this brand is crap? Never seen so many broken and small pieces in all my life.

They are not for everyone but again the consistency in competiton cooking is key in time and output as well ..not necesarily just in cooking temp
The price of pellets wouldnt bother me (lump isnt cheap either) as much as being tied down to electricity.
I havent been to Gordons in awhile..last time i was there they carried Royal Oak

The pellets are not that expensive. I get 3-20lb bags for $50dlvd from some farmer out in Kansas that has a pellet mill. The 3 bags last me a season and I use the smoker pretty often. Lots of places in Chicago carry them for about $20/bag. Couple of things to know, the pellets have to be kept dry or they turn to mush. Also, the stoker mechanism has to be run empty when the weather is cold and damp, otherwise the pellets seize up in the feeder and turn into an immovable mass. Learned that lesson last winter. It is definitely a lazy man's smoker, if you're intrigued with screwing around with the fire, it's not for you.

Quick sanity check:

http://www.amazon.com/exec/obidos/tg/de ... 00004U9VA/

$224 for the WSM 2820? Good price / model? Can this one be easily used as a direct grill as well?

Santander wrote:Quick sanity check:

http://www.amazon.com/exec/obidos/tg/de ... 00004U9VA/

$224 for the WSM 2820? Good price / model? Can this one be easily used as a direct grill as well?

This is the old model. Pretty sure you could usually get this for $189 or so in last year.

So not a great price. I think the new model has enough features to warrant the extra cost (don't forget this thing will last you an eternity). I'd also get the 22.5" if I were you!

I'd also get the 22.5" if I were you!

I don't know that I would, unless I really expected to cook large quantities for parties pretty regularly. You will have to use more charcoal to keep it going, and considering you can do six racks of ribs, two pork butts, or a brisket easily in the 18" one, you'd really need to expect to do much more than that to justify the additional fuel.

Not saying some wouldn't make use of its extra space, but I have yet to feel like my WSM couldn't handle the quantity I needed.

Mike G wrote:I don't know that I would, unless I really expected to cook large quantities for parties pretty regularly. You will have to use more charcoal to keep it going, and considering you can do six racks of ribs, two pork butts, or a brisket easily in the 18" one, you'd really need to expect to do much more than that to justify the additional fuel.

Not saying some wouldn't make use of its extra space, but I have yet to feel like my WSM couldn't handle the quantity I needed.

I'd just like to be able to lay racks of spares out without having to curve them all around and tuck them into the handles. It would also be nice to not have my packer briskets folded up and squeezing out the lid. Also when cooking 4 butts would be nice to have extra room for sausage, wings, etc.

While I can turn out plenty of food with my 18", I am sure I wouldn't be wondering what to do with the extra I could make on the 22.5

Jamie

Jamieson22 wrote:So not a great price. I think the new model has enough features to warrant the extra cost (don't forget this thing will last you an eternity). I'd also get the 22.5" if I were you!

Yeah, not a great price on the old model WSM, but still less than a new model.

Russo Ace has new model WSMs, they are out of stock on old models.

Current prices 4.21.09
WSM 22.5- $329.00
WSM 18.5 - 249.99

Ace Hardware
5848 W Montrose
Chicago
773-777-2606
Ask for Greg

Thanks to all for the intel!

G Wiv wrote:

Jamieson22 wrote:So not a great price. I think the new model has enough features to warrant the extra cost (don't forget this thing will last you an eternity). I'd also get the 22.5" if I were you!

Yeah, not a great price on the old model WSM, but still less than a new model.

Russo Ace has new model WSMs, they are out of stock on old models.

Current prices 4.21.09
WSM 22.5- $329.00
WSM 18.5 - 249.99

Ace Hardware
5848 W Montrose
Chicago
773-777-2606
Ask for Greg

dang.... those fancy WSW's are pretty expensive.

I figure my Char Griller offset smoker w/ firebox has this year left in it then it will be time to get a new one. Probably another offset smoker(only larger) since that is what I have cut my bbq teeth on.

Has anyone here ever used The Stacker in conjunction with their WSM? I believe its main purpose is to increase the amount of food you can make at one time on the WSM. However, I've been tempted to buy this for a few months as I like to do my barbecue direct, and the extra space away from the coals looks like it might help with keeping temperatures steadier and lower.

I pulled this thread up last night and read through it looking for guidance on buying a smoker and/or a new grill. Apparently, I'm not the only one with barbecue on the brain!

No your are certainly not the only one with barbecue on the brain. As for me, I'm going to Smoque tomorrow for some brisket. Then I'll probably cook myself one on by WSM when it's a little warmer.

TC

TCouch wrote:No your are certainly not the only one with barbecue on the brain. As for me, I'm going to Smoque tomorrow for some brisket. Then I'll probably cook myself one on by WSM when it's a little warmer.

TC

I need to squeeze in as many trips to Patty's as I can before it closes, or I'd be there too, I'm craving ribs!

Binko wrote:Has anyone here ever used The Stacker in conjunction with their WSM? I believe its main purpose is to increase the amount of food you can make at one time on the WSM. However, I've been tempted to buy this for a few months as I like to do my barbecue direct, and the extra space away from the coals looks like it might help with keeping temperatures steadier and lower.

Binko - I find the WSM to be one of the easiest cookers to maintain a steady and low temp. I think you might be better off learning fire control a bit better on it (and I dont mean this in a bad or sarcastic way) rather than plunk down money on a stacker (which may even add to the issue). What type of issues are you having as far as keeping your current WSM at a steady/low temp?

Head's Red BBQ wrote: think you might be better off learning fire control a bit better on it (and I dont mean this in a bad or sarcastic way) rather than plunk down money on a stacker (which may even add to the issue).

Learning your cooker is always good advice, though in this case I think Binko meant using the stacker to increase distance between fire and meat in direct (no waterpan) mode.

I often use the WSM in direct mode, though mainly for hot smoke roasting, though with a little practice, and Kit Anderson's WSM Direct, Prop the Lid, Method low and slow WSM direct is within reach.

Enjoy,
Gary

G Wiv wrote:

Head's Red BBQ wrote: think you might be better off learning fire control a bit better on it (and I dont mean this in a bad or sarcastic way) rather than plunk down money on a stacker (which may even add to the issue).

Learning your cooker is always good advice, though in this case I think Binko meant using the stacker to increase distance between fire and meat in direct (no waterpan) mode.

I often use the WSM in direct mode, though mainly for hot smoke roasting, though with a little practice, and Kit Anderson's WSM Direct, Prop the Lid, Method low and slow WSM direct is within reach.

Enjoy,
Gary

OK understood
although Im a bit confused on why one would want to cook "low and slow" in direct mode