re: What type of smoker do you prefer?

quote:

---

No not against electric at all

---

I don't do electric, but a lot of people on here love their Masterbuilt Electric Smokers. I am sure someone will chime in.

Offset is what pretty much all the great BBQ restaurants use. So that's what I use. It takes more effort than any of the other smokers, but the payoff is great, and it's fun maintaining a fire if you have time.

This is an old thread that etm512 just piggybacked on.

etm512 just a few post up is looking for a vertical smoker around $300.

quote:

---

The OP has no mention of a $300 limit.

---

I know. I am answering the guy who posted today. etm512 at 1:19 pm

quote:

---

I use the snake method on the Weber kettle. Have held 240-250 degrees for 8+ hours without refueling. Perfect for ribs and butts.

---

Same


Hard to beat a standard Weber kettle for versatility and price

quote:

---

18' WSM is around $300 and can cook everything he wants. Whole packer is only thing he would have issues fitting.

---

I have an 18 and have cooked many full packers on the top rack, usually in the 14 to 15 lb. range. Most fit just right. The really big one I cooked this weekend had a long flat, and I had to curl it under itself a little at the start. They shrink as they cook, so the first time I checked it the next morning there was plenty of room on the rack.

Have cooked 4 pork butts at a time, using top and bottom racks. Most often do 2 butts at a time.

Racks of ribs usually have to be cut in half to fit more than one rack per level. I use a rib rack and slot the halves on there. They do great. You just don’t get the visual showpiece of a full rack before slicing.

If you need a 22, get it, but they take up a hell of a lot more space, and they require more fuel. Don’t get one if you don’t need the capacity.

I tried to talk my neighbor out of the 22 since it’s just two of them, but he’s the kind who would have bought a 44 if they made it. He barely uses it, instead just using his old kettle for his small cooks, and has talked about selling the 22.

quote:

---

I was to aware the WSM had more than one level. Online it looked like only the top rack. That’s good to know.

---

The lower rack sits right above the water pan. I’ve used it a few times for 4 butts or multiple racks of ribs, but it’s a bit of a pain if you have to access the meat during the cook, say to wrap ribs.

You have to first remove the top rack (which has handles to help) and meat and find a place to sit it. Then you can grab the meat on the second rack and lift out, which is not a problem unless it starts to fall apart or you don’t have gloves that can handle the heat of the meat. There are no handles on my second rack, so it’s a pain if you need to get the rack itself out while it’s hot. Some folks use U-bolts to make handles. Maybe newer models have addressed this. Not sure.

The Virtual Weber Bullet site and bulletin board can teach you all you can stand to learn about the Webers.

Since pellet smokers went mainstream I have no idea why anyone would even consider electric, propane is a bit more portable but that is about it.

serious question, what advantage does either electric or propane have over pellet?

quote:

---

I have an 18 and have cooked many full packers on the top rack, usually in the 14 to 15 lb. range. Most fit just right.

---

Yeah. I have put a brick wrapped in foil under the center of the brisket until it starts to shrink.

I just didn't want the guy going out and getting the 18 without warning.