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Post by jimz on Mar 9, 2012 10:19:13 GMT -6
Hope this the right spot to ask this question. Does any one on this forum have experience or know someone that uses this smoker. Pros and cons. I have been considering buying one for a while. Thanks for any advise -JimZ
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Vindii
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Post by Vindii on Mar 9, 2012 12:56:37 GMT -6
I don't have one but everything I've read about them was good. Most people really like them. The biggest difference between that and something like a keg or a ceramic kamado is the Weber is not insulated. So keep in mind that it will need to be reload with charcoal a few times if you smoke a butt or brisket. Overnight cooks would be more work.
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rhodeje
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Post by rhodeje on Mar 9, 2012 14:53:14 GMT -6
Hope this the right spot to ask this question. Does any one on this forum have experience or know someone that uses this smoker. Pros and cons. I have been considering buying one for a while. Thanks for any advise -JimZ Jimz. They are great for smokin. It's like Vindii said if you're going for a long---low and slow you will have to pay more attention to loading your charcoal and most of your cooks you will use a water pan to keep the moisture going into the meat. It not near as tight as say a keg or a egg. If you have a Pitmaster IQ 110 you can make it fit the weber and it'll control the temp for you better than running out and looking every hour. It is a great product you just have to monitor it more when you cook. As a matter of fact my brother in law had one the box for over a year and I asked him what the heck are you waiting for? He tells me he doesn't know where to start. Well this weekend I'm going over there and we are going to cook on that puppy! ;D
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Post by ironchefben on Mar 9, 2012 16:16:09 GMT -6
I have an 18" WSM and it will run 16-17 hours with a full load of charcoal. Use the minion method, start with about 20 briquetts lit on top of the rest of the charcoal. Great for an overnighter!! Forget putting water in the water pan. Fill it with sand and cover with foil. Does a great job for a boston butt.
Happy smokin' to you
Ben
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rhodeje
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Post by rhodeje on Mar 9, 2012 18:58:41 GMT -6
I have an 18" WSM and it will run 16-17 hours with a full load of charcoal. Use the minion method, start with about 20 briquetts lit on top of the rest of the charcoal. Great for an overnighter!! Forget putting water in the water pan. Fill it with sand and cover with foil. Does a great job for a boston butt. Happy smokin' to you Ben Sand and no water? Wet sand and cover or just dry? What is your vents set on?
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Post by ironchefben on Mar 9, 2012 20:10:34 GMT -6
No water, just sand. It acts like a heat sink. Adjust the vents to a temp of 225-250 with top vent fully open. Once you get the temp set it is pretty much set it and forget it. For a lot of good info about the WSM go to www.virtualweberbullet.com. Tons of info and good recipes there. Ben
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rhodeje
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Post by rhodeje on Mar 9, 2012 20:15:03 GMT -6
Thanks a lot for the info. Learn new stuff everyday!
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Post by jimz on Mar 10, 2012 9:39:59 GMT -6
Thanks for the info my friends. Ironchefben you might have pushed me to the check out counter -JimZ
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Post by Cajunate on Mar 11, 2012 12:14:06 GMT -6
Hey Jim, My two cents. Those Weber Smokey Mountain Cooker's are well loved by many but, here's another option. The Char-Griller Kamado Kooker Charcoal Barbecue Grill and Smoker by Char-Griller. Lowe's has them on sale right now for &299.00. These in my opinion are more versatile and insulated and portable.
Below is part one of a review of them on Youtube.
These are very similar to the Bubba Keg which has changed names and owners several times and THEY are metal insulated versions of the Big Green Egg. For my money I'd get one of these.
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Post by jimz on Mar 11, 2012 12:42:00 GMT -6
thanks Nate. Good video-JimZS
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rhodeje
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Post by rhodeje on Mar 11, 2012 13:33:08 GMT -6
Jimz I have one & love it. Mine is the Big Red . Same cooker.
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Post by Cajunate on Mar 12, 2012 11:25:15 GMT -6
Jim, I didn't go into detail about using the Kamado Kooker but, you can smoke probably anything you can in a WSM and be able to better control the temps since it's insulated. It will work just as great as a grill. In fact the way I did my tenderloin roast last night was to start my Bubba Keg(very similar)at a low temp to smoke the roast and then I raised the temp by removing the diffuser I was using and opened the vents to increase the amount of oxygen getting in there thus increasing the temp. You can even get these types of grills up to 700* easily to do a high heat sear on a steak. Like anything else there is a learning curve but, once you master the temps using the vents, you will be amazed what you can do on such a grill.
Honestly I'm tempted to go check them out myself but, I'm affraid I might buy one and I need another grill like I need another wife. Lol....
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Post by jimz on Mar 12, 2012 16:02:38 GMT -6
Lord as all Men Know one Wife is enough ;D ;D ;D thanks for the info Nate -JimZ Ps: yea you need another grill or cooking device like you need a hole in the head ;D ;D ;D
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