On Apr 28, 10:23 pm, Denny Wheeler
wrote:

I'd note that aside from its being damn near the #1 charcoal smoker
around (and certainly the #1 for under $500 or so), one can definitely
grill on the Weber Smokey Mountain (WSM).

I agree with that. And you can actually do some nice grilling on the
WSM. I have a couple of problems with it, though. The first is that
if you are going to grill using the WSM, in the grill config you only
use the bottom section. That means you must grill on your knees, or
put it up on a table like a table top grill.

Also, you can balance the lid on the lower section, but you cannot
seat it. It will slide off. When I grill, I don't always do it
hibachi style by just cooking over a bed of coals. I like to put the
top on to keep some of the smoke in, and on breezy days help keep
control of the fire. I have remedied that problem by installing some
guides on the sides, so I fixed that annoyance.

My general view is that grills are good for grilling, smokers are good
for smoking, and either of them may do a moderate-to-poor job of the
other task. But I'm not an expert--just replying cos nobody else has,
save on the 55 gallon drum subtopic.

I think you are right on that thought as well. That is why I bought a
new grill/smoker (Chargriller SP w SFB) and the smoker/grill (WSM).

I couldn't fit six racks of spares in the WSM on a bet. But then I
couldn't go to bed at night and leave the CGSP unattended with a large
brisket in it either. Both pieces have their strong suits, and both
have a permanent place on the deck. It is not unusual for me to have
a brisket in the WSM for 16 - 18 hours, and before it is finished,
fire up the Chargriller to cook some ribs, sausage and chicken for the
last 6 - 7 hours of the remaining time on the brisket.

I am like you, I don't know of one piece of equipment that does it all
well, but with $350 for both pieces of equipment, I gave up the search
and bought both and haven't regretted on second of it.

Robert