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Started By
Message
re: For SMOKING meats only
Posted on 7/16/20 at 10:11 am to SmokedBrisket2018
Posted on 7/16/20 at 10:11 am to SmokedBrisket2018
quote:
I am going to get slammed for this comment but:
I think WSM puts out much better smoked meats than any ceramic grill(BGE, Primo). WSM burns fuel the entire cook because of the thin steel. Have to add wood, lump, whatever. Constant heat and clean smoke moving past the food. Same concept as a stick burner.
The fact that you can cook in a Primo for 36 hours without adding fuel just sounds like you aren't really burning anything. Sure at first you have a fire going. The thickness of the cooker retains all that heat and you are cooking with radiant heat.
My BIL has both a BGE and WSM. I have a WSM and BackWoods.
When he cooks on his BGE all of the vents are practically shut. I have never seen him add lump or wood chunks and he's done cooks for 20 hours and there is still a lot of lump not burned up.
Slam away.
this is 100% true. the ceramic is too effecient. i smoke on my BGE because it's a little more convenient but my WSM does put out a better smoked meat
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Posted on 7/16/20 at 10:22 am to SmokedBrisket2018
Agree. I only have an Egg and it is fine for smoking, but a far cry from the best method.
Posted on 7/16/20 at 10:48 am to SmokedBrisket2018
quote:
The fact that you can cook in a Primo for 36 hours without adding fuel just sounds like you aren't really burning anything.
Yeah. 36 hrs is bullshite. I can’t even get 8 without adding fuel.
Posted on 7/16/20 at 10:51 am to RedHawk
quote:they can be, my Primos isn’t one of them.
Sometimes a cooker can be way too efficient and I feel that is what happens inside a ceramic cooker. I love the fact my WSM burns through some coals and wood chunks.
It works just like a Weber Kettle. There is no difference. Meat in one side fuel in the other.
Posted on 7/16/20 at 11:10 am to Neauxla
quote:
WSM
I don't think you can go wrong with either choice, but WSM will save some money you can use on a nice Thermometer, Temp Controller, Rotisserie, or other accessories. They probably allow for a higher capacity of meat to be cooked at one time if that figures into your decision process.
I know it wasnt included in your OP but drum smokers might be worth a peak. I have a OK Joe Bronco and I can't get over how easy it is to use. The ability to hang ribs, chicken, sausage, etc... gives you a fun option to play with. I've cooked a 15lb briskets all the way through at 225, 250, and 275 and have not had to reload coals/fuel. Just another option. Both Primo and WSM are excellent smokers.
*Not to be overlooked is the sheer amount of info. and knowledge you can access on VirtualWeberBullet.com that contains all things WSM
Posted on 7/16/20 at 11:26 am to SmokedBrisket2018
quote:do you know how fire works? lol.
The fact that you can cook in a Primo for 36 hours without adding fuel just sounds like you aren't really burning anything.Sure at first you have a fire going. The thickness of the cooker retains all that heat and you are cooking with radiant heat.
My BIL has both a BGE and WSM. I have a WSM and BackWoods.
When he cooks on his BGE all of the vents are practically shut.
With the automated control my top vent is wide arse open. and you can feel the flow of heat coming out. so there is air moving.
I do want to build a custom stick burner. I do enjoy tending fire over night.
This post was edited on 7/16/20 at 11:37 am
Posted on 7/16/20 at 11:34 am to tigerfoot
quote:youre lucky, I had the heatermeter graph saved somewhere but looks like it never made it to my google photos. If im bored i fill up the pit and let it roll for the next 2 days.
Yeah. 36 hrs is bullshite. I can’t even get 8 without adding fuel.
This post was edited on 7/16/20 at 11:37 am
Posted on 7/16/20 at 11:37 am to tigerfoot
quote:
Yeah. 36 hrs is bullshite. I can’t even get 8 without adding fuel.
If you only get 8 hrs on a Primo you are doing something WAY wrong. I agree I could get 36 hrs on my Primos.
For the ones saying a Primo is too efficient and you don't get enough smoke flavor from them...I can see that argument. I would say tho if you alter your wood chunk and Lump coal ratio you might improve your smoke flavor. Yes its an efficient outdoor oven...but it doesn't produce indefinite heat from thin air. If you have more smoldering wood vs lump you will improve your smoke flavor.
For the OP if you do not want any searing or grilling and only want smoking there is no need for a Primo because it does all 3. You might want to look at a straight pellet grill if you just want something that smokes and is easy. Some will argue that pellets don't put out enough smoke flavor....that I do not know about first hand because I don't have one.
Posted on 7/16/20 at 11:37 am to colorchangintiger
quote:no one said it was. wood fire is the best, there is no argument against it.
I only have an Egg and it is fine for smoking, but a far cry from the best method.
Posted on 7/16/20 at 11:45 am to CarRamrod
quote:
If i see the walmart knockoff on sale ill get it.
That’s when I bought the 14” a few years ago.
Found it outside in the garden section marked down to $50.
This post was edited on 7/16/20 at 11:46 am
Posted on 7/16/20 at 11:48 am to Nicky Parrish
I have made some damn fine BBQ on my WSM. I really don't care for smoking on the ceramics, I just don't think the product is as good.
It's not as good as a stick burner, but a WSM is a damn fine smoker.
It's not as good as a stick burner, but a WSM is a damn fine smoker.
Posted on 7/16/20 at 11:50 am to Nicky Parrish
quote:would do that in a heart beat. If i was looking at WSMs at retail price i would go ahead and buy a barrel smoker.
That’s when I bought the 14” a few years ago.
Found it outside in the garden section marked down to $50.
Posted on 7/16/20 at 12:01 pm to heatom2
quote:
I have made some damn fine BBQ on my WSM. I really don't care for smoking on the ceramics, I just don't think the product is as good.
Yall use charcoal briquettes in the WSM not lump?
Maybe its the flavor you also get from the charcoal vs lump of the ceramics that is making the flavor different/better?
Posted on 7/16/20 at 12:08 pm to NOLAGT
quote:No I am not, heat and smoke must move across the meat to produce any type of decent smoked meat product.
If you only get 8 hrs on a Primo you are doing something WAY wrong. I agree I could get 36 hrs on my Primos.
Energy can not be created or destroyed, there are just so many BTUs in the fuel, if you have heat moving out of the Primos thru vents you are using all the fuel, or you are not burning enough. I like to take my primos and make it inefficient. If you are talking about filling up the bottom completely with fuel without the divider and 'smoking' with heat up to 36 hours there is no way you are producing a product that is what I want out of my smoked meat products.
That said, you still aren't getting 36 hours with heat rolling.
quote:Absolutely incorrect. You will produce an acrid, sooty product. Smoldering wood is the problem. Just watch any Franklin set up, the first thing he does is alter pits to allow MORE airflow.
If you have more smoldering wood vs lump you will improve your smoke flavor.
Posted on 7/16/20 at 12:12 pm to NOLAGT
quote:
Yall use charcoal briquettes in the WSM not lump?
I do usually, mainly because I want a consistent temp. Ceramics are great, I just love my WSM and wouldn't trade it for anything but a stick burner.
Posted on 7/16/20 at 12:27 pm to tigerfoot
quote:
Just watch any Franklin set up
Didn't he invent BBQ?
Posted on 7/16/20 at 12:27 pm to tigerfoot
quote:
Absolutely incorrect. You will produce an acrid, sooty product. Smoldering wood is the problem. Just watch any Franklin set up, the first thing he does is alter pits to allow MORE airflow.
Perhaps you misunderstood or I used the wrong word. I was getting at maybe the ones who dont get enough wood flavor from ceramics are not mixing enough wood into there lump to get enough smoke flavor onto there meats. They produce the thin blue smoke your after not the thick white stuff that acrid sooty smoke once they get going.
quote:
I like to take my primos and make it inefficient. If you are talking about filling up the bottom completely with fuel without the divider and 'smoking' with heat up to 36 hours there is no way you are producing a product that is what I want out of my smoked meat products.
Thats what you ares supposed to do for long smokes...the fuel is not just lump...you are supposed to put wood chunks mixed in for the "smoke" part.
This post was edited on 7/16/20 at 12:51 pm
Posted on 7/16/20 at 1:19 pm to NOLAGT
There isn't a consensus on the combustion issue. As much as I like the blue smoke theory, my results don't match the claims. Then there's Harry Soo. Why wood must smolder, but not burn.
Posted on 7/16/20 at 1:29 pm to NOLAGT
quote:
Yall use charcoal briquettes in the WSM not lump?
I use lump only in the WSM.
And wood chunks.
No briquettes
Posted on 7/16/20 at 2:01 pm to tigerfoot
quote:
That said, you still aren't getting 36 hours with heat rolling.
ok. 
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