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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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WSM vs. Kettle
It was suggested that I consider a WSM. Being new to this, I see myself
doing what is called grilling now. Eventually the idea of smoking the occassional ham or turkey sounds good. I would appreciate any comments here. From my perspecitive and limited knowledge on this, it seems the WSR and Kettle Grill are two different things. Thank you |
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"Craig Busch" > wrote in message ... > It was suggested that I consider a WSM. Being new to this, I see myself > doing what is called grilling now. Eventually the idea of smoking the > occassional ham or turkey sounds good. I would appreciate any comments > here. From my perspecitive and limited knowledge on this, it seems the > WSR and Kettle Grill are two different things. > Thank you > Yes, they are. So get both. The smoker takes hours for a pork shoulder or brisket, so you can grill up some chicken or fish for lunch while the WSM cooks dinner. |
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Sorry for the newbie question but what is WSR? WSM? My brothers have
smokers and I have been experimenting with different kinds of grilling? good luck on your decsion Craig! |
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"Phatzzzs" > wrote in message ups.com... > Sorry for the newbie question but what is WSR? WSM? My brothers have > smokers and I have been experimenting with different kinds of grilling? > good luck on your decsion Craig! > W S M Weber Smokey Mountain. One of the better, easy to use smokers on the market. About $200 |
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Craig Busch wrote: > It was suggested that I consider a WSM. Being new to this, I see myself > doing what is called grilling now. Eventually the idea of smoking the > occassional ham or turkey sounds good. I would appreciate any comments > here. From my perspecitive and limited knowledge on this, it seems the > WSR and Kettle Grill are two different things. > Thank you Craig, My advice would be to start with the kettle. It sounds as though grilling (burgers, dogs, steaks sausage etc.) is your prime focus, and the kettle does a fantastic job in that regard. For about 10 months out of the year, I cook on my kettle to the near exclusion of the apparati in my kitchen. I also learned to Q on the kettle (admittedly an ongoing process after about 1 year), and I found that I enjoyed it enough to move to another piece more suited explicitly to Q. I opted for a Char-Broil silver smoker, and I am going to do my first ribs in it this afternoon. I guess what I am trying to say is the kettle will do everything from burgers to brisket, and depending on your evolving tastes, you cna stay with the kettle or branch out. I have never heard of a kettle owner that was disappointed with it, or wanted to go back to "spit spit" gas "spit blech..." If you do get the kettle, get the hinged food grate so that you can add fuel during longer cooks. I have been able to get 5 hours (at a slow cook of about 230 deg F) out of a kettle w/o re-fueling but when you need to, it's nice not to have to find a place for your nearly finished treasure on the grate. Best of luck, and if you pay attention to guys like Brick, Pawlowski, Bugg, Demidavicus, Whitfurrows and many others here you'll find that you can do great things with whatever you buy. Scott |
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"phyteach" > wrote in message ups.com... > > Craig Busch wrote: >> It was suggested that I consider a WSM. Being new to this, I see > myself >> doing what is called grilling now. Eventually the idea of smoking > the >> occassional ham or turkey sounds good. I would appreciate any > comments >> here. From my perspecitive and limited knowledge on this, it seems > the >> WSR and Kettle Grill are two different things. >> Thank you > > > Craig, > > My advice would be to start with the kettle. It sounds as though > grilling (burgers, dogs, steaks sausage etc.) is your prime focus, and > the kettle does a fantastic job in that regard. For about 10 months > out of the year, I cook on my kettle to the near exclusion of the > apparati in my kitchen. I also learned to Q on the kettle (admittedly > an ongoing process after about 1 year), and I found that I enjoyed it > enough to move to another piece more suited explicitly to Q. I opted > for a Char-Broil silver smoker, and I am going to do my first ribs in > it this afternoon. I guess what I am trying to say is the kettle will > do everything from burgers to brisket, and depending on your evolving > tastes, you cna stay with the kettle or branch out. I have never heard > of a kettle owner that was disappointed with it, or wanted to go back > to "spit spit" gas "spit blech..." > > If you do get the kettle, get the hinged food grate so that you > can add fuel during longer cooks. I have been able to get 5 hours (at > a slow cook of about 230 deg F) out of a kettle w/o re-fueling but when > you need to, it's nice not to have to find a place for your nearly > finished treasure on the grate. > > Best of luck, and if you pay attention to guys like Brick, Pawlowski, > Bugg, Demidavicus, Whitfurrows and many others here you'll find that > you can do great things with whatever you buy. > > Scott A great post! I agree word for word with Scott's statement regarding the Weber kettle. I have the Weber Performer kettle with the gas lighter, and I love it. I also have the Weber Silver Genesis B side by side, and I virtually never use it, only the kettle. The Meco smoker is used lesss than 1% of the time, and remains behind the garage, stored. It is, however, used rarely. Kent |
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"Craig Busch" > wrote in message ... > It was suggested that I consider a WSM. Being new to this, I see myself > doing what is called grilling now. Eventually the idea of smoking the > occassional ham or turkey sounds good. I would appreciate any comments > here. From my perspecitive and limited knowledge on this, it seems the > WSR and Kettle Grill are two different things. > Thank you > I'm on my 4th Weber Kettle. The first got took out by a tornado, the 2nd was stolen, the 3rd was ran over by a truck and now I have the 4th. Great kettles, and with some luck will last a long time. Have to say it hasn't got much use since the Primo Kamado showed up but before that day the old Weber got quite a bit of use. Also have a smoky Joe that seldom gets used and a gasser from down under that gets used 4 to 5 times a month. Dave in Colorado |
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Phatzzzs wrote:
> Sorry for the newbie question but what is WSR? WSM? My brothers have > smokers and I have been experimenting with different kinds of grilling? > good luck on your decsion Craig! > WSR = TYPO WSM = Weber Smoky Mountain If you visit http://www.virtualweberbullet.com/ you'll find out most anything you'll ever want to know about a WSM. |
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