Joe Doe said

> In article >,
> "Heavy_Smoker" > wrote:
>
>> Joe Doe said
>
>> There is one shortcoming. The temperature control was hard to
>> manage because there are two heat sources. The first heat
>> source is the electric element. It's managed by the thermostat
>> (which is as the bottom, not the top, by the way.) The second
>> heat source is the hickory chunks which ignite since they are
>> places on/near the element. They ignite with the element and
>> extinguish at they please.
>
> Can this be controlled by putting the chunks in a cast iron pan
> &/or wrapping them in foil to limit oxygen?

I never tried the foil method. I suppose it might work. It's
certainly recommended a lot. I just never tried it.

>> I purchased the WSM because I wanted to personally see if there
>> was a different quality/taste to the Q. It also looks like a
>> more complicated way to accomplish the same task. This has it's
>> appeal sometimes.
>
> Could you post a comparison when you have had more time to
> evaluate the WSM? I would be particularly interested in knowing
> if there was a discernible taste difference.

Sure, I smoked some baby-backs today and they tasted no better than
the one I've made in the electric.

I was a little surprised since a couple days ago I cooked some
chicken and detected a _very_nice_ and subtle smoke flavor. Now
that I think about it, I suspect the rub (on the ribs) overpowers
the smoke? The chicken was basically naked - except some Italian
dressing marinade. I think I might try a rack of ribs naked next
time.

Two things I like to reiterate though. The electric was no real
hassle to cook with..... and the WSM (with lump) is amazingly easy
to use. I s'pose either option is good.

Next week it's gonna be a long burn brisket. 8-)

Take care,

--
Better living through smoking.