Michael Davidson
New member
Hey guys,
I am in the market for a smoker. I'm in Canada so availability is an issue for me. I can get the MES 40, The Big Green Egg, and WSM.
I heard with the MES 40 that there is no smoke ring and read many complaints and about 'not smokey enough' flavor so that went out the window.
I was told the Big Green Egg is preferable to the WSM and if you can afford it get the Big Green Egg. I went to the BGE forums and again, noticed a lack of smoke ring in the pictures. I also read complaints from WSM users who migrated to the BGE, only to ask questions of why they are not getting a smoke rings and why it was lacking a certain flavor. So that went out the window right away for me.
So this leaves me with the WSM. I have some questions:
-The 18" is much cheaper for me to buy here. How do I know I would need the 22.5? I would like to make mainly Pastrami, Corned beef, and sometimes pork and bacon. I'm guessing I'll smoke about 5-10 times a year. I tend to do big batches so would like to maximize whatever I can smoke. I'm just not sure exactly what I can smoke.
-I would like to get a temp control system. Would they work better on the 18" or 22.5"? If you had to guess what would you think?
-Is there an aftermarket product that you would consider 'mandatory'? I don't mind buying extra stuff online.
-Once I set it to start, what is the longest I can set it and forget it and keep a consistent temp without interference? Everyone seems to say something different.
Thanks the help
I am in the market for a smoker. I'm in Canada so availability is an issue for me. I can get the MES 40, The Big Green Egg, and WSM.
I heard with the MES 40 that there is no smoke ring and read many complaints and about 'not smokey enough' flavor so that went out the window.
I was told the Big Green Egg is preferable to the WSM and if you can afford it get the Big Green Egg. I went to the BGE forums and again, noticed a lack of smoke ring in the pictures. I also read complaints from WSM users who migrated to the BGE, only to ask questions of why they are not getting a smoke rings and why it was lacking a certain flavor. So that went out the window right away for me.
So this leaves me with the WSM. I have some questions:
-The 18" is much cheaper for me to buy here. How do I know I would need the 22.5? I would like to make mainly Pastrami, Corned beef, and sometimes pork and bacon. I'm guessing I'll smoke about 5-10 times a year. I tend to do big batches so would like to maximize whatever I can smoke. I'm just not sure exactly what I can smoke.
-I would like to get a temp control system. Would they work better on the 18" or 22.5"? If you had to guess what would you think?
-Is there an aftermarket product that you would consider 'mandatory'? I don't mind buying extra stuff online.
-Once I set it to start, what is the longest I can set it and forget it and keep a consistent temp without interference? Everyone seems to say something different.
Thanks the help