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Re: wsm

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Posted by Kettle on January 15, 2013 at 06:49:22:

In Reply to: wsm posted by Donnie S on January 14, 2013 at 17:00:03:

I have 7 WSM's (4 18" and 3 22") and use 4 (2 each) in competitions.
Here are some pro's:
- Price point is good
- Master one and you've mastered them all. I mean, learn fire control and it's the same for all of them.
- Effecient charcoal burn
- If you compete, when checking on meat the others aren't effected. I mean, if you have four and open one to do your rib thing the chicken, pork and brisket cooks (temp's) aren't effected.
- Easy to move around
- Easy to clean
- Temp control is easy

CONS: Yes, there is one
- WIND is not your friend. Temp control goes all over the place on a windy day. BUT, the fix is very simple. I use a welder blanket. Block the wind and the temp settles down very quickly.
Note, the cold is NOT an issue though you'll go through more fuel the cold isn't an issue when it comes to keeping the temp's.
Again, wind is the only negative I've found.
Wait, there might be one more... I have found the 18" burns charcoal more effciently compared to the 22".

One more comment, if you're going to do briskets or multiple shoulders the 22" is much better than the 18", it just gives them much more room, especially for the brisket.

Hope this helps.

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