3rd cook on WSM, comments and questions.

[Jeff Magnuson]

Over the weekend, Kroger had pork spareribs on sale, so I picked up a couple of them. Cooked them yesterday using the 3:2:1 method. Used a David Klose rib rub. I was not expecting much being my first time to do ribs, but I was blown away. They came out awesome. My question is while I was @ Klose's to get the rub I was looking at his smokers. Very nice. I am really thinking about getting one of his offsets or something similar. What would be the major difference using a good offset vs the WSM that I have now?

 

[Larry D.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Magnuson:
What would be the major difference using a good offset vs the WSM that I have now? </div></BLOCKQUOTE>

Mucho dinero, if you're looking at a Klose.

Seriously, my understanding is that any offset smoker will take more babysitting to maintain its temperature.

 

[Tim Jordan]

Jeff the volume you can cook at one time say for big crowds at Thanksgiving . I like cooking with nothing but hickory at times and finishing up with gas . The thick metal holds the temp so much better in the wind and cold along with the quality of welding for a good fit. I make a ton of beef jerky in the upright . But the WSM has a very strong place in the inventory because of the set it and forget it method that everybody uses. I plan on adding the new 22 in WSM this year .

 

[j biesinger]

I compete with wsm's, its all I've known and used. However at comps I like to scout out everybody's equipment. Here a few bits of relevant info for you.

1) a guy a see often enough and really like, has a totally tricked out offset (roti, chrome stacks, heated h20...) that he scored on ebay for a song. I asked him how much he practices with it,he rolled his eyes and said he pretty much only bothers to use it when he competes, and it just doesn't make sense for him to fire it up for him and his wife.

2) I met a team that dumped a klose, for a cabinet style (backwoods???). He said its way more efficient in terms of fuel. He showed me his little box of wood and said he used to have to bring stacks of logs to compete with the offset.

3) I watched a team closely that was having a little marital dispute. The husband wanted to upgrade the offset, the wife wanted to ditch it for a flat deck trailer to tote their wsm's. They ended up making all four comp meats on both the offset and the wsm's and were going to decide at turn in time which they would submit. They ended up submitting everything off the wsm's. Btw, he used a monster stoker on the offset and he said it was the only way to get some kind of control.

Take it for what it is, a bunch of anecdotes, I'm not trying to change your mind if you think you need an offset. I thought an offset was in my future but the more I learn about them the more I wonder.

 

[Jon Merka]

i have a really large offset on a trailer and it takes a truckbed load of wood to cook 20 odd briskets babying it all nite getting up every hour to check the temps. i use it once a year to cook for the folks at work. i have used offset trailer rigs to BBQ and non trailer offsets to BBQ with for about 20 years. the WSM is a gift from the gods. if i could afford to buy enough 22" wsm's to cook 20 briskets i would never use an offset again.

my only regret with the WSM is i didnt find it 20 years ago and thinking about all the bbq i missed out on over the years because i couldnt stand the thought of babying a damned offset all nite.

if you get the klose offset your gonna be out a ton of money and your only going to use it a few times before you get tired of babying the thing all nite. or you will only use it to make burgers or something.

if your gonna do BBQ get the wsm 18 or 22 you will not regret it.

i cant begin to describe how much i despise offset smokers. i dont think hatred is a strong enough word.

 

[Dave Hutson]

I currently own a large Klose mobile offset, and previously owned a backyard Klose offset. As mentioned prior, the real value of an offset is VOLUME. Now, in a typical backyard (36" x 18") you will not get all that much more volume. If you go upt to a 24" tube,or extend to a 42"+ length you will.There are also backyard cookers that have an upright that extend your volume capabilities. An offset requires pretty constant attention as noted here. If you are cooking a brisket, better clear the whole day! Your BBQ will not taste any better than that from a WSM. Now, if you are in Houston, I would also check out Gator Pits over on West Little York Rd. Ritchie Robin, the owner, is a friend and he will treat you right. He will be more bearable,cost-wise . One last note, try the Klose poultry rub, it is the best of his rubs IMHO. Good luck! Woodman

 

[Mike R. (Heyworth)]

Before I got my WSM, I had my heart set on a Gator Pit offset. I had the money, was all set to order it, then I used my dad's WSM, and that was that. So, now I have 2 WSMs and no Gator. The offsets are wood eating machines and require constant vigilance to keep the temps where they should be. The offsets are cool, look impressive, but you are FAR ahead by WSMing things. Set it and forget it.