re: Question Big Green Egg or Weber WSM 22-1/2"

I got the 18 1/2 inch WSM for Christmas is is awesome. I did an overnight cook with a 9 pound pork butt on the top rack and a 12 pound brisket on the bottom rack. I put them on at 6 p.m. and by 10 a.m. the next morning the brisket was done and by noon the pork butt was done.

I held a temperature of between 210 and 250 degrees from 7 p.m. till 7 a.m. without having to add charcoal or adjust the vents on the bottom. When I woke up the next morning I did have to add about 20 unlit briquettes to finish the cooking.

The key is to use the minion method. Follow these steps and you are all set for long cooks at even temperatures.

I'm sure the BGE is great, but for $700 more it better be. In my opinion, the WSM is the best smoker you can get for the amount of money you spend. Best bang for your buck if you will.