anyone have both a WSM 22 and a BGE ?

danhoo

I'm not sure what I'll be doing with the WSM.

I was expecting better on the cook. The ribs were a little dry. I'm sure with practice I can do better, but the cook was not a lot easier on the WSM even with extra grate space.

Cleanup looks to be a pain and I haven't cleaned the water pan yet.

Cleanup of the BGE took me less than one minute to remove and throw away the foil covering the drip pan.

I didn't foil the WSM water pan so its a cold greasy mess.

I'm leaning towards cleaning it up and selling it. I should be able to easily get what I paid for it.

pgprescott

6baluts said:

You can ditch the WSM water pan and go with a Hunsaker diffuser. I have one of the Hunsaker drums and it is as easy to control temps on that as any of my BGE's or Primo.
I passed my WSM along to a family member about 5 yrs ago. After I got the Hunsaker and seen the ease of use and results, I bought my family member the diffuser and hangar for the WSM. According to HIM not me it has made his WSM experience better overall too include cleaning and product. He has always been a darn good cook so I think he may be blowing some smoke on that claim.

I've Always thought the temp control with the water pan couldn't be easier. I know lots of people run theirs either dry or with sand or with an aftermarket diffuser, but I like to use it with the pan and the water as designed for optimal results IMO. I've done cooks dry pan and thought you definitely needed to spritz if you eliminate the water pan. I have yet to even use my hangers but love the chicken cooked that way on barrels. I can absolutely see that being a fun experience just as the barrel cookers are. The WSM is essentially a barrel cooker once you use the hanger and remove the pan. Pretty versatile with a plethora of aftermarket products. Barrel cookers are fun for sure. Not as easy to clean as an egg though, IMO. 

littlerascal56

alaskanassasin said:

littlerascal56 said:

I sold my WSM and bought a Bronco Oklahoma Joes drum for $335.  It also does multiple racks (6) of hanging ribs, or chickens.  With much better smoke profile than my EGGS did.  It’s easy to clean and burns briquettes or lump with wood chunks. And much easier to keep a steady temperature than my egg.  Almost like cheating!

 You had trouble holding temps in your egg?

Even with my FB300 running my XL, I saw temps rise and fall. Installed a Rutland gasket, and still saw temp swings.  This Oklahoma Joes Bronco is pretty much “set it and forget it” with temps!  Can’t explain it, but don’t need a controller now.
My neighbor said his drum smoker is the same way, and he has been doing competition cooks for years (with drum and big offset smoker). 

danhoo

My Large BGE can hold 220 or 250 or 275 for hours with near zero fluctuation. 

6baluts

@littlerascal56 my experience with my Hunsaker Drum concerning temp control is identical to you and your neighbors.
- Will admit initially had trouble with the foot vent but after about 2 cooks no issues. 
- Flavor profile is difft than my BGE's or Primo. Also, even a bit different profile if using lump or briqs. 

pgprescott

6baluts said:

@littlerascal56 my experience with my Hunsaker Drum concerning temp control is identical to you and your neighbors.
- Will admit initially had trouble with the foot vent but after about 2 cooks no issues. 
- Flavor profile is difft than my BGE's or Primo. Also, even a bit different profile if using lump or briqs. 

The difference between the lump and briquettes is likely because unless you are very particular and have educated yourself on briquettes you are burning all sorts of fillers that aren’t charcoal. Most briquettes are loaded with binders and fillers. The ones that aren’t are substantially more money but burn more like lump flavor wise anyway. 

6baluts

@pgprescott typically use coconut briqs or B&B comp oak or their CharLogs.
Use lump to a lesser extent in the barrel, if I do its usually Royal Oak, Blues Hog or B&B.

alaskanassasin

littlerascal56 said:

alaskanassasin said:

littlerascal56 said:

I sold my WSM and bought a Bronco Oklahoma Joes drum for $335.  It also does multiple racks (6) of hanging ribs, or chickens.  With much better smoke profile than my EGGS did.  It’s easy to clean and burns briquettes or lump with wood chunks. And much easier to keep a steady temperature than my egg.  Almost like cheating!

 You had trouble holding temps in your egg?

Even with my FB300 running my XL, I saw temps rise and fall. Installed a Rutland gasket, and still saw temp swings.  This Oklahoma Joes Bronco is pretty much “set it and forget it” with temps!  Can’t explain it, but don’t need a controller now.
My neighbor said his drum smoker is the same way, and he has been doing competition cooks for years (with drum and big offset smoker). 

I dunno I have never heard of anyone beyond their first post struggle with maintaining an even temperature on a egg. I have never seen the need for a controller on the egg with the exception or being able to control and monitor the cook remotely 

fishlessman

i must have super powers, i can control my egg from a boat in a hurricane while it cooks happily along at the camp. try that with a metal cooker

littlerascal56

alaskanassasin said:

littlerascal56 said:

alaskanassasin said:

littlerascal56 said:

I sold my WSM and bought a Bronco Oklahoma Joes drum for $335.  It also does multiple racks (6) of hanging ribs, or chickens.  With much better smoke profile than my EGGS did.  It’s easy to clean and burns briquettes or lump with wood chunks. And much easier to keep a steady temperature than my egg.  Almost like cheating!

 You had trouble holding temps in your egg?

Even with my FB300 running my XL, I saw temps rise and fall. Installed a Rutland gasket, and still saw temp swings.  This Oklahoma Joes Bronco is pretty much “set it and forget it” with temps!  Can’t explain it, but don’t need a controller now.
My neighbor said his drum smoker is the same way, and he has been doing competition cooks for years (with drum and big offset smoker). 

I dunno I have never heard of anyone beyond their first post struggle with maintaining an even temperature on a egg. I have never seen the need for a controller on the egg with the exception or being able to control and monitor the cook remotely 

So you are saying that Flameboss and all the controller manufacturers should close their doors, as there is no need to provide their product?  Crazy $hit dude. If these eggs would maintain temp, there would be zero market for FB or even the EggGenius. How long have you been cooking on an egg? I set up close to 50 Kamado’s (BGE & Kamado Joes) for local dealer, so I know the Ins & outs of cooking on them.  You don’t need to preach to me.