I'd like bring this thread back to life (or get directed to a more recent thread!). I'm looking at purchasing a WSM, I've got their Performer and a Smokey Joe, both of which I love. I've got an old, cheapy smoker which I've had a lot of fun with, but I'd like to get something a little more high quality. How do you guys like the WSM's now?
I can't believe I missed this thread! I have a WSM and a BGE both. First the WSM. It works great, and with two grates you can smoke enough stuff to feed quite a few people. For instance, you can cook 6 to 8 slabs of ribs at one time, or two chickens and 4 slabs of ribs. It cooks wonderfully, and is fairly economical charcoal wise. My biggest criticism is that they are a PITA to clean up. They also use a water pan, and you have to check it ever hour or two and add water, and add charcoal and smoking wood along. I paid $200 for mine probably 15 or 20 years ago; they are now $300 for the same size. They also make a bigger one that sells for about $400; it would be great if you cook for a big crowd.
Now the BGE. They are fairly expensive, in the $600 to $800 range. I have a SS grate that cost me $70; I also built a table for it out of cedar; cost about $250. They do an excellent job of cooking, but the food probably doesn't taste any better than what comes off the WSM. It's a lot easier to use, but only has limited space, so about 4 or 5 slabs of ribs is all you can cook. There is a device that allows you to add another grate, but I only use it for things that cook quickly, like sausage, Atomic Buffalo Turds, etc. I have cooked pulled pork and brisket that take 12 to 16 hours or more, and they do a good job. I cook some of the best ribs you will ever eat (the recipe is yours for the asking). Ribs and pulled pork is what I cook most.
Some folks use them as a grill for steaks and such, but I use mine strictly for smoking. For steaks and burgers I use my Weber grill. In sum, I use my BGE most all of the time for smoking, and when I cook for large crowds, I use both my BGE and my WSM. I sometimes cook ribs for the Elks Lodge, and I usually cook about 18 slabs. It takes two sessions using both the BGE and the WSM.
P.S. I would double check before buying the small WSM; it looks too small to me to be practical. I would go for the intermediate size.
