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WSM 22.5 or an offset smoker (stick burner)


 
N

N Delo

TVWBB Member
This is probably the wrong place to ask this, given it's a WSM site, but here goes . . .

I really like my WSM 18.5", but I am looking for second smoker or a smoker with a little more room. I would like to get a decent offset like the Lang 36 or a Horizon, but I have been seriously thinking -- why not just a 22.5" WSM, because I already know how to use one and I know that I like it (and a WSM nowhere near as $$$ as a good offset).

So my question is this - for all you how have WSMs and stick burners, do you find a noticeable difference in food cooked with wood as a primary heat/smoke source over say a WSM which uses charcoal + wood?

I already know the WSM is a very capable cooker, having used one for a few years. But I'm just curious about how it differs or does not differ from a stick burner (in terms of the final food product, not smoker operation).

Any insight would be greatly appreciated.
 
I am currently looking at one of the large Langs because I need more capacity for vending and catering.

For personal use, I would not get one. A lot more work for the same end result.

On my 22" I dropped the lower grate and added a middle grate and I can now fit 12x 10# butts on it. If you just add a middle grate without dropping the lower rack it will fit ribs easy, but large butts would be sandwiched in between the grates.

I can also fit 9x racks of spares very comfortably laying flat or 12x comfortably using rib racks. It worked well for us vending last year, but bringing 2x 22" and 1x 18" plus a OTG or Performer is a lot to pack up.

I would suggest getting the 22" and see if that is enough capacity. If not, add a middle rack. And if that is still not enough, sell it and then get your offset.
 
Thanks for replies. I'm thinking that a 18.5 (which I already own) and a 22.5 as an addition will be more then enough room for me for a loooong time.

I only wondered about the stick burners from a "food" perspective. I've heard that it's not worth the money to buy a bad offset, so if I was going to buy one I've have to pony up the cash for a horizon or lang 36.

But, if it's just another method of cooking to get identical results, then I guess another WSM is the way to go.
 
I have 2 18's and a 22", and on our comp team we have cooked on a Lang 84 and now use Backwoods and WSM's.

IMHO there is a distinct difference in the taste of food prepared on a Lang vs. a WSM (before everybody jumps on me, it's my opinion) I feel there is a much more distinct smoky flavor to cooking with wood exclusively as opposed to cooking with charcoal and wood chunks.

The problem with the Lang, or any offset for that matter is that you are going to be feeding that thing a log about every 45 minutes to an hour to maintain your temps. If you like tending fires get the offset, if you like the more set it and forget it cooks, go with the WSM.
 
The problem with ... any offset ... is that you are going to be feeding that thing a log about every 45 minutes to an hour to maintain your temps.
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this is exactly why i bought Weber.
I used someone's offset before buying a "smoker" and i could not understand the "attraction" to barbeque <span class="ev_code_GREY">'cept for the taste.</span>
 
I am going to get the 24"x48" Jambo soon, I want and need the room and don't mind playing with a "good" offset at all, I think it is fun and an art especially when the final product is great. Plus they are easy to tend to the meat(s) and other stuff vs. other vertical smokers as in the offsets already have a burning fire so having the lid up won't let the temps get "way" out of control.

Yes this is a Weber minded site however if you need the room and want a wood fired smoker, go for it!
 
if you feel that you need more cooking capacity than a 22" wsm provides (and a 22" is colossal next to the 18" model) then by all means get the offset.
but if you can get by on the space of a 22" then get that and save yourself some money and the extra tedious hassle that comes with tending the fire of an offset.
 
If i were to get an offset i would personally hire a welder to build me one instead of paying Lang, Jambo etc for out rages prices. Besides the cost of the offset you need to consider the cost of operating an offset. I hope you have access to free wood.
 
Might want to consider a UDS as another option as well. Gives the best of both at a fraction of the cost (depending on skill).
 
Hi,

I like to burn oak logs in my 1/4 inch offset.
There are multiple heat zones that can be tricky depending on your tuning plate setup.
Fire managment is ongoing so you have to stay close to the pit. I like how easy my WSM is to dial in and can cook up to 16 hours without reloading. I would buy a big WSM!
 
A WSM and an offset are two totally different things. The concept of an offset is to emulate a smokehouse. Fire over here, food over there. The smoke travels and cools along the way before it gets to the food. The problem begins with those stubby offsets. To me, a 36” offset pretty much defeats the purpose or concept of that style of cooker. Sure it will work OK, but you would have the same or better results with a WSM. With a bigger (longer chamber) offset , you’re provided with more flexibility and a better ability to cook at more consistent lower temperatures than you can with a WSM. The problem is, the bigger ones begin to get pretty expensive in a hurry. The other issue is, if you’re only cooking for yourselves the bigger ones take more fuel to cook even at lower temps.

there's as many opinions as there are cookers. It really comes down to learning how to cook on whatever you have. That’s really part of the fun. With that, a WSM is forgiving, and super easy to master in a short time.
 
Originally posted by Bruce Bissonnette:
I have 2 18's and a 22", and on our comp team we have cooked on a Lang 84 and now use Backwoods and WSM's.

IMHO there is a distinct difference in the taste of food prepared on a Lang vs. a WSM (before everybody jumps on me, it's my opinion) I feel there is a much more distinct smoky flavor to cooking with wood exclusively as opposed to cooking with charcoal and wood chunks.

QUOTE]
I agree, had a stick burner years ago and definately can tell the difference with chicken. Hard to describe but it's like the smoke flavor was more distinct. The thing was overkill for me so I sold it.
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