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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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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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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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wrote:
> 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 Ceramic cookers should be just like a Harley, get one only if ya can pick it up if you lay it down! (grin) > 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 > IMHO, if you have a ceramic, it might be duplicating things to get a WSM, I'd go with the kettle. -- Mike Willsey http://groups.msn.com/ThePracticalBa...ewwelcome.msnw (AMWILCOMPORIUMNET) (@ between L&C, dot between M&N) |
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