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Guest
Guest
I have been using a basic water smoker for about 3 years now. Love the results, hate the amount of work needed to cook briskets or pork shoulders. I am asking for some advice on if the Weber would make this job somewat easier before I put out some money to purchase one.
For me to make a pork shoulder, I have to start up the chimmey starter 3-4 times to add more charcoal, have to get rid of all the ashes that keep building up on the bottom of the charcoal pan and therefore clogging the airflow and just in general, too much work.
I believe in everything I have read on this site and know that Weber makes quality products (have a Weber Genesis 1000 that is going on year #8 or 9)but want to hear first hand from others on how they compare the Weber smoker to the other Brinkmanns, CharBroils etc... that are out there.
Also, can the wber be placed on a wooded deck while cooking or would the legs generate too much heat?
Thanks for the help, I'm looking forward to getting a better smoker without having to purchase an offset fire box type.
Mark W
For me to make a pork shoulder, I have to start up the chimmey starter 3-4 times to add more charcoal, have to get rid of all the ashes that keep building up on the bottom of the charcoal pan and therefore clogging the airflow and just in general, too much work.
I believe in everything I have read on this site and know that Weber makes quality products (have a Weber Genesis 1000 that is going on year #8 or 9)but want to hear first hand from others on how they compare the Weber smoker to the other Brinkmanns, CharBroils etc... that are out there.
Also, can the wber be placed on a wooded deck while cooking or would the legs generate too much heat?
Thanks for the help, I'm looking forward to getting a better smoker without having to purchase an offset fire box type.
Mark W