Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 17-12-2004, 11:38 PM
 
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Default Weber Kettle vs WSM

Hello all,
I am going to a pitmaster class in 2005 and I will need to bring my
own smoker. I have a ceramic smoker at home that is too heavy to
transport, so I am looking to purchase a weber kettle or weber smokey
mountain to take to the class. I know that the kettle is cheaper, so
I'm leaning towards that one. Do you think there is any reason that I
should choose the WSM over the kettle?
Thanks for your feedback.
Anthony


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Old 18-12-2004, 12:16 AM
[email protected]
 
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Thanks for the quick feedback.

It is Paul Kirk class (www.baron-of-bbq.com/Pitmasters.htm). Here is
the excerpt:

The Baron will cover the basics of Barbecuing Brisket, Pork Butt,
Pork Ribs, Chicken, and Sausage. He will also cover fire management,
fuels, BBQ rubs and spices, BBQ sauce, contest presentation, among many
other subjects.

Since I already have a smoker at home, I imagine I'd probably use this
as my primary grill and secondary smoker.



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Old 18-12-2004, 05:07 AM
Louis Cohen
 
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wrote:
Thanks for the quick feedback.

It is Paul Kirk class (
www.baron-of-bbq.com/Pitmasters.htm). Here is
the excerpt:

The Baron will cover the basics of Barbecuing Brisket, Pork Butt,
Pork Ribs, Chicken, and Sausage. He will also cover fire management,
fuels, BBQ rubs and spices, BBQ sauce, contest presentation, among many
other subjects.

Since I already have a smoker at home, I imagine I'd probably use this
as my primary grill and secondary smoker.

I took his class a few years ago using an ECB; my partner in the class
used a weber kettle. If you do your low-and-slow in the ceramic, you
should probably get a kettle for the class so that you can use it for
quick grilling. Or get an ECB - dirt cheap.
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