need some advice wsm vers extension?

[Damon Vasquez]

I have a performer. can decide weither to buy a rotesseri or a WSM. i only run the performer about 2-3 time a month. i do steaks and ribs which is fine. I have done pork butts, chuck roast chicken and turkey over 6-9 hours before on the using the brick and minon method. for the long cooks would i be better off getting a WSM now or just buying a extension. My wife really dosnt like much smoke at all. I like to slow cook food alot.

Thaks
Damon

 

[Hank B]

Hi Damon,
I'm a huge fan of the WSM for stuff that benefits from a long slow cook. It can hold a temperature near 225F for hours with little effort. My opinion is definitely biased. (I do not have an extension so I cannot comment on that.)

Nevertheless, it's a little hard to offer advice. On one hand you mention long cooks and on the other you say that your wife does not smoke (smoked food? smoke from the cooker?)

 

[Damon Vasquez]

my wife dosnt really care to the taste of smoked. usually only on pork butts. Once some charcoal left a little to much smoke taste for her. But she like the texture and the flavor of charcoal over gas ( of course) Just trying to figure out my needs.

 

[Wolgast]

Well a rotis is a fun thing to have. But i would get an 18" Wsm(first)

. You dont have to add wood to your cooks if wife dont like it. But its a breeze to hold temps(once you start to relax).

I bet You would be a proud owner aswell!