What to Buy Next????

Cashfan

theyolksonyou said:

How about some new All Clad cook ware?

I picked up a 5 piece set last week....

epcotisbest

OK, since you ruled out my excellent suggestion for a convertible, I am gonna offer another option. 
I got interested in pellet grills after watching the Traeger infomercial a couple of times. Seemed like an interesting concept and I liked the set it and forget it ease of use. After seeing several in person I was unimpressed with the quality so I did more research. The two that wound up intriguing me the most were the Rec Tec and the Yoder. For the price, I decided I like the Rec Tec, then my wife took me by the hand and showed me outside, where there were six other devices - a kamado, two gassers, an Akorn Jr. a kettle and a Blackstone and she suggested that was plenty of outdoor cooking devices for two people.
Since you mentioned it is just you and the dog, I don't see you running into the same problem. No Rec Tec or Yoder for me, but perhaps you could look into them. I see that Rec Tec has a competition cart you can add to their bigger pellet grill, that is very similar to the Yoder cart. It actually looks like they might have copied it, but the price point is still much better.
Wish I could give a first hand account of how I liked my pellet grill, but no.

bgebrent

theyolksonyou said:

How about some new All Clad cook ware?

Above you had corvette.  Real car, Ferrari

theyolksonyou

bgebrent said:

theyolksonyou said:

How about some new All Clad cook ware?

Above you had corvette.  Real car, Ferrari

Snob

Focker

Cashfan said:

Focker said:

This thread is all over the Focking place.....
BS, KBQ, RB, LOL!  

I don't have a drum, but flavor profile from it vs WSM would be the same IMO, because by design, they are the same.

I hang stuff in my WSM with a rod and hook kit, just like a drum.  And personally, things are better being on a grid, horizontal.

I can run overnighters on a heaping full ring of briqs, adding fuel in the morning.

It runs in cold, sub-zero ambients, wind being the only issue.  Blocking it, helps.

Between the two, in all criteria, and bang for your buck, the WSM wins hands down.  In the comp arena, it has smoked more offsets than any other, and is the most decorated, mass manufactured, pit on the market.

My experience differs from Darian's.
IMO, the hotter fire does provide a better smoke profile vs my egg.  For example, butts get a more meteorized look, better smoke ring.  Ribs are another fine example as well.  Even run a Cajun Bandit rotisserie on the 22 WSM, one of the best accessories I have purchased.

Butts on the 22 WSM.

 Chicken on the 22 WSM.

Ribs off the 14 WSM.

Buddy's ribs on his 18 WSM.

Deboned smoked trout via snake method on the 14 WSM at 175.

Over The Top Chili on the 18 WSM.

HTH

Thanks for the feedback and pics!!

Looks like the WSM is the way to go for now, and maybe something else later. More versatile with mods and accessories, and similar taste profile.

I will be looking at all the suggestions in this thread and would welcome others!

If you like to tinker, modding your bullet is the best part.  I have modded 6 WSMs.  I would consider these mandatory...

1.  Unknown BBQ hinge.  You can get a nice 3 piece step drill bit kit at Harbor Freight for cheap.
2.  Garage door handles can be bent in a vice to fit the preexisting holes in the middle section to make removing it much easier.
3.  Notch mod in middle section lip, seen in pic above, allowing probes to go through without pinching.  Makes it easy to remove when accessing meat.
4.  SS hose clamps from the plumbing dept to combine the ash grid, ring, like a KAB.
5.  Copper handles for the bottom grid for easy lifting.
6.  Door prop mod, inverting the door with screws to run hotter in the 300s, 400s raised direct, basically making it an awesome grill.  It's not just a smoker.
7.  Run waterless with foil covering the pan.  Water sucks the energy from your BTUs, main reason the guy upthread has difficulty running overnighters.  Like the egg, catch your temps on the way up.  Most times I have to touch the vents maybe once, sometimes not at all.







Also tweak the door to fit, the achilles heel of the WSM.  All of mine had to be shaped to fit tight, and not leak.  


18 vs 22 is an epic debate.
If you do a lot of brisket, ribs, butts, I would go with the 22.  You can lay things out with plenty if room, 3 racks of ribs on each grid easy.  Things can be done on the 18, but you have to shoehorn a brisket in there.  The 18 is a fuel miser compared to the charcoal hog of the 22.
It's nice to have options. 

HTH as well my friend.

bgebrent

theyolksonyou said:

bgebrent said:

theyolksonyou said:

How about some new All Clad cook ware?

Above you had corvette.  Real car, Ferrari

Snob

Real car guy.

DoubleEgger

bgebrent said:

theyolksonyou said:

How about some new All Clad cook ware?

Above you had corvette.  Real car, Ferrari

A McLaren will run circles around an old man Ferrari. 

baychilla

Isn't the WSM supposed to run with water?  Does it not need it?  Now I'm curious to see what running it dry is like.

Focker

baychilla said:

Isn't the WSM supposed to run with water?  Does it not need it?  Now I'm curious to see what running it dry is like.

It's completely unnecessary.
Try it.  Much easier, and you will get longer burn times.

bgebrent

DoubleEgger said:

bgebrent said:

theyolksonyou said:

How about some new All Clad cook ware?

Above you had corvette.  Real car, Ferrari

A McLaren will run circles around an old man Ferrari. 

Have your car.  Doesn't even come close to the beauty and handmade craftsmanship..

unoriginalusername

DoubleEgger said:

bgebrent said:

theyolksonyou said:

How about some new All Clad cook ware?

Above you had corvette.  Real car, Ferrari

A McLaren will run circles around an old man Ferrari. 

Mostly because it doesn’t have a mechanical limited slip differential and only one tire is spinning 

billt01

bgebrent said:

DoubleEgger said:

bgebrent said:

theyolksonyou said:

How about some new All Clad cook ware?

Above you had corvette.  Real car, Ferrari

A McLaren will run circles around an old man Ferrari. 

Have your car.  Doesn't even come close to the beauty and handmade craftsmanship..

This one just sold for ~8MM

Yes please ↓↓

Cashfan

Focker said:

Cashfan said:

Focker said:

This thread is all over the Focking place.....
BS, KBQ, RB, LOL!  

I don't have a drum, but flavor profile from it vs WSM would be the same IMO, because by design, they are the same.

I hang stuff in my WSM with a rod and hook kit, just like a drum.  And personally, things are better being on a grid, horizontal.

I can run overnighters on a heaping full ring of briqs, adding fuel in the morning.

It runs in cold, sub-zero ambients, wind being the only issue.  Blocking it, helps.

Between the two, in all criteria, and bang for your buck, the WSM wins hands down.  In the comp arena, it has smoked more offsets than any other, and is the most decorated, mass manufactured, pit on the market.

My experience differs from Darian's.
IMO, the hotter fire does provide a better smoke profile vs my egg.  For example, butts get a more meteorized look, better smoke ring.  Ribs are another fine example as well.  Even run a Cajun Bandit rotisserie on the 22 WSM, one of the best accessories I have purchased.

Butts on the 22 WSM.

 Chicken on the 22 WSM.

Ribs off the 14 WSM.

Buddy's ribs on his 18 WSM.

Deboned smoked trout via snake method on the 14 WSM at 175.

Over The Top Chili on the 18 WSM.

HTH

Thanks for the feedback and pics!!

Looks like the WSM is the way to go for now, and maybe something else later. More versatile with mods and accessories, and similar taste profile.

I will be looking at all the suggestions in this thread and would welcome others!

If you like to tinker, modding your bullet is the best part.  I have modded 6 WSMs.  I would consider these mandatory...

1.  Unknown BBQ hinge.  You can get a nice 3 piece step drill bit kit at Harbor Freight for cheap.
2.  Garage door handles can be bent in a vice to fit the preexisting holes in the middle section to make removing it much easier.
3.  Notch mod in middle section lip, seen in pic above, allowing probes to go through without pinching.  Makes it easy to remove when accessing meat.
4.  SS hose clamps from the plumbing dept to combine the ash grid, ring, like a KAB.
5.  Copper handles for the bottom grid for easy lifting.
6.  Door prop mod, inverting the door with screws to run hotter in the 300s, 400s raised direct, basically making it an awesome grill.  It's not just a smoker.
7.  Run waterless with foil covering the pan.  Water sucks the energy from your BTUs, main reason the guy upthread has difficulty running overnighters.  Like the egg, catch your temps on the way up.  Most times I have to touch the vents maybe once, sometimes not at all.







Also tweak the door to fit, the achilles heel of the WSM.  All of mine had to be shaped to fit tight, and not leak.  


18 vs 22 is an epic debate.
If you do a lot of brisket, ribs, butts, I would go with the 22.  You can lay things out with plenty if room, 3 racks of ribs on each grid easy.  Things can be done on the 18, but you have to shoehorn a brisket in there.  The 18 is a fuel miser compared to the charcoal hog of the 22.
It's nice to have options. 

HTH as well my friend.

That helps a lot, thanks Focker.

I see one of these in my future.