WSM versus 26.75" Kettle

Roguejim said:
Yeah, you and everyone else are probably right about the WSM.  Sometimes I just like to argue to hear the other side.  As for fuel consumption, with the pork butt above, I got 7 hours out of a single 2-2 fuse with coal to spare.  I was also cooking at 280-290F.  I guess I haven't bought into the "low and slow" as being superior argument.  I'm not sure why you would have to add charcoal every hour in a kettle, either...why is this?     
 
Just to comment about cooking at these higher temps, I wrapped that butt at 160F (no stall), and took it to around 200F when the bone was loose.  I vented it on the kitchen counter until it dropped to about 170F, and then poured off all the juice, 16oz, into a measuring cup.  After de-fatting the juice, it went back into the pulled pork.  My point is that the high cook temp did not result in a dry or burned product.  Even without adding back the juice, the pork was still moist.  Oh, and the smoke flavor was great.
Click to expand...
 
The humidity on cook day can be a huge factor, especially in terms of stalling.
 
There's a lot going on in terms of how much air-flow there is, at any given temp ...
 
If you have a lot of humidity, evaporative cooling will be slow, and a stall can be long, but the meat won't necessarily dry out as readily.
 
If it's cold and dry, and you move a lot of air - watch out ...
 
We mostly don't have humidity meters at home, but all pro's totally manage the humidity of their cooks.
 
I guarantee I could cold smoke a brisket and then cook a fine-ass piece of meat in a combi-oven ...
 
Water pans and their placement can have a huge impact ...
JoynersHotPeppers said:
^^^You need another beer cause I am right in my WSM :) I have two temp probes one on each rack and the temps are NOT the same therefore a hanging piece of meat WILL NOT cook evenly. 
 
BTW, I hope you enjoy the heat heated your way mi amigo!
Click to expand...
 
You are kind of right, but you are using the edge case (ribs) to make the point ... ribs are the worst cook in a barrel, not indicative of most items ...
JoynersHotPeppers said:
BTW, I hope you enjoy the heat heated your way mi amigo!
Click to expand...
 
You didn't tell me the Smoked Thai was there - I had to find it ... shame on you, LOL ...
 
JoynersHotPeppers said:
Hanging a brisket would be the same if it had flat/point. The only thing I do not mind hanging is sausage, imagine that hahahah 
Click to expand...
 
I think birds hang well ...
 
I would hang a brisket all day, because of the tapered shape ... one end is much thicker than the other ... they are like a scuba flipper shape, especially when in packer format ...
 
You can cook ribs, but I don't think if I primarily wanted to cook ribs that I'd select a barrel ...
 
My next unit is an offset or a barrel, it would pair so nicely w/ the Akorn.
 
I think a Weber kettle is still the best single item, if you can only have one ...
 
If you can have two, though ... then I think a kamado-type + offset, WSM, or UDS-type is a killer pairing ...
 
The Akorn is wood-fuel grill that practically gives you the conveniences of gas ... it's a better grill for regular grilling than a Weber ... steaks, baking, pizza ... and I think an WSM or UDS or offset smokes better than a kettle ...
 
I think it's all mostly determined by how much space and $ you have for your pit, I think ...
 
I've smoked everything you can imagine basically on the 26.75  I don't think it requires any more skill to do it just a little extra time tending fire. I've got mine dialed in where I know it like the back of my hand. If your one of those types and you also want a grill then go 26.75 if you just want to smoke and more of a set it and forget it, plus there are a bunch of cool gadgets and upgrades go for the wsm.  I've got baby backs smoking on the 26.75 as I type this
 
Here's some 26.75 smokey food porn- give me fuel give me fire...
IMG_2490.JPG

IMG_1474.JPG

IMG_1476.JPG
 
Case in point.
 
The Akorn would provide a Hannukah experience for that wood pile, as it would magically burn all week long ... lol.
And, nice maple color to that pork ...
 
FreeportBum said:
I've smoked everything you can imagine basically on the 26.75  I don't think it requires any more skill to do it just a little extra time tending fire. I've got mine dialed in where I know it like the back of my hand. If your one of those types and you also want a grill then go 26.75 if you just want to smoke and more of a set it and forget it, plus there are a bunch of cool gadgets and upgrades go for the wsm.  I've got baby backs smoking on the 26.75 as I type this
 
Here's some 26.75 smokey food porn- give me fuel give me fire...
attachicon.gif
IMG_2490.JPG
attachicon.gif
IMG_1474.JPG
attachicon.gif
IMG_1476.JPG
Click to expand...
Wow! A stick burner!! I can't tell from the photo, but, is the butt directly over the wood coals?
 
Roguejim said:
I guess I haven't bought into the "low and slow" as being superior argument.  I'm not sure why you would have to add charcoal every hour in a kettle, either...why is this?     
 
Click to expand...
 
I'm old school - 'low and slow' is how I've done everything for years with consistently good results - so I keep things that way.  You're doing well cooking a little hotter than I normally do, so why change it?  :)  
 
My 23" weber kettle has three large kinda oval shaped bottom vents that are hard to dial in to exact aperture (for lack of a better word).  I was also not using a snake or fuse method - just indirect with coals on one side.  The last time I smoked on it (~6 or 7 years ago) it was a total pita - so I bought the WSM to replace a stick Charbroil stick burner that had rusted through.  
 
In that time I've been so happy with the results I don't use anything else.  
 
RE: Hanging meat - I also don't like to hang meat for smoking unless it's fish.  Ribs tend to get oversmoked and/or overdone on the bottom edge.  Didn't do this but 3 times in the past though, so it's probably more a case of me not putting in the time/experience to figure it all out.
 
Sometimes it all comes down to what you can afford. But I'm with the right tool for the job crew. Smokers for low and slow. And grills for grilling.

I love low and slow Q, but smoke roasting is fantastic, just depends on the type of Q your looking to do.

They both do a great job. Just depends on your cooking preferences if you grill more than smoke. Than the Webber kettle would be my choice and vica versa.
 
Got a 22 WSM...for smoking it can't be beat. I can and have done two 7 lb pork butts on one grate. Easy temp control, fuel efficient and just plain idiot proof. I've done 3 spatchcock chickens on one grate...A huge turkey thanks to the dome,5 racks of ribs...on one grate (in a rib rack). I could probably do 12 beer can chickens using both grates. So easy to use with amazing results. Outside of a pro-rig, there's a reason you always see them in the background on the pro circuits. Yeah, temps can vary due to rack choice but we're not doing brain surgery...We're smoking meat and there's always room for a little variance.
 
Jeff H said:
 
Do tell why you aren't a fan of hanging meat. I was watching the promo videos for the PBC and they make is sound like hanging is the best way to go. I've never tried it though. Seems like it would dry out the meat closest to the coals.
Click to expand...
 
The hanging smoker promos said that? Go figure!
 
;)
Hanging is not really good except for maybe sausage and some other stuff. For real Q, flat. And if you ever wrap in foil with liquids, forget it. Butter... even mustard will run.
 
And if you don't wrap, you can still get a "sticky" end of the meat at the bottom from juices and sugars running down.
 
The Hot Pepper said:
The hanging smoker promos said that? Go figure!
 
;)Hanging is not really good except for maybe sausage and some other stuff. For real Q, flat. And if you ever wrap in foil with liquids, forget it. Butter... even mustard will run.
 
And if you don't wrap, you can still get a "sticky" end of the meat at the bottom from juices and sugars running down.
Click to expand...
Almost totally contrary to reports you'll get from PBC owners on the BBQ Brethren forum.
 
Roguejim said:
Almost totally contrary to reports you'll get from PBC owners on the BBQ Brethren forum.
Click to expand...
 
I've researched it myself, for future purchase, and I'm a believer ...
 
You can make 85% Q with 15% of the effort ... count me in.
 
Yeah, but let me also say, I haven't seen a piece of meat from a PBC that, visually, knocked me out. The bark never looked right... Maybe, I just need to look more.

Okay, I just perused 10 pages at the BBQ Brethren PBC thread, and saw some nice ribs. But, where are the packer briskets? You see a few flats,but I want to see a packer that sells me on the PBC.
 
You must log in or register to reply here.
Back
Top