I've been lamenting over which grill to buy next. Up till last week, it was going to be the WSM because I already have a OTS 22 and I wanted to get a more smoke ready rig to round out the arsenault.
Then I started to think about the OTG 26 as an option. I've cooked on kettles for years, and successfully smoked a couple of briskets, whole chikens etc.. As you know, the kettle can do it all, but requires alot more attention to do a good smoke than a WSM would. I only usually cook for small groups and not a mass, but wouldn't mind having that option too.
Do you think that the OTG 26, with its larger size, could offer all I need? More space for a brisket or spares along with more room for everything else I might of cooked on the OTS 22.
I am alread envisioning a mod for the OTG 26. Laying my spare 18 grate on top of the coal holders (under the 26 grate), and setting up my spare 22 grate above the 26 grate (somehow), all to increase capacity ala the WSM. Picking one side to put the coals in, and the other 2/3 for the food to allow indirect smoking. Hope you're able to follow what I am thinking. And all this is only if I find I am cooking for the masses.
I tend do think that I might be able to do all I need on the OTG 26!
Please offer your opinions and concerns.
Thanks
KenA
Then I started to think about the OTG 26 as an option. I've cooked on kettles for years, and successfully smoked a couple of briskets, whole chikens etc.. As you know, the kettle can do it all, but requires alot more attention to do a good smoke than a WSM would. I only usually cook for small groups and not a mass, but wouldn't mind having that option too.
Do you think that the OTG 26, with its larger size, could offer all I need? More space for a brisket or spares along with more room for everything else I might of cooked on the OTS 22.
I am alread envisioning a mod for the OTG 26. Laying my spare 18 grate on top of the coal holders (under the 26 grate), and setting up my spare 22 grate above the 26 grate (somehow), all to increase capacity ala the WSM. Picking one side to put the coals in, and the other 2/3 for the food to allow indirect smoking. Hope you're able to follow what I am thinking. And all this is only if I find I am cooking for the masses.
I tend do think that I might be able to do all I need on the OTG 26!
Please offer your opinions and concerns.
Thanks
KenA