Food Smokers and Smoking Tips/Tricks/Techniques

you can save $50 and get the kettle that has the regular ash pan instead of the premium catcher on the bottom, that's what I would recommend.

 

The one you originally linked is for smoke, or grill.

 

the only difference is the inconvenience of pulling out the ash pan and dumping it vs dumping the catcher that is attached to the bottom?

 

id like something that could do both, if possible

 

The silver cylinder on the bottom of the premium one (the one you linked to) controls air flow and catches the ashes. I believe you also get a "better" grate, one that lets you add coals through the sides. That grate is available as a stand alone product either way and I don't think they are worth an extra $50. The standard kettle uses an aluminum pan to catch the ashes. I just use my shovel to scoop most of the ashes out before I start my next fire, it doesn't have to be spotless. Don't do it after your fire, unless you want to burn down your garbage can and your house if your garbage can is near the house. If you are going to place your grill on a wooden deck, maybe the premium is worth it. Mine is on a concrete patio so no worries if I get some stray ashes.

 

Yes and yes. Done. Great versatile setup.

 

Looks like ill have something to play with for the whole summer.

 

Hey, dem links is da same. I think you meant top one for 18.5, bottom one for 22.

18.5 for cooking for two or very small get togethers.

22 for large quantities that either get eaten at a party or that you want to freeze for later.

 

Fat side up or down? Do what works for you and the smoker that you have


That's like asking doggy or missionary ?

It's all about the results lol

 

True about the bottom ash catcher thing... not *really* needed, and you could save 50 bucks by getting the old school 22 without it, but it does make control of the ash removal and disposal a bit easier. Plus, as mentioned, if you're on a wooden deck, it's a bigger issue and worth the 50 bucks IMO.

Enjoy the new journey.... for me it was fun as hell just ramping up and learning about all this. Whole different world than kitchen cooking (it can be, anyway).

 

I have an 18.5 WSM. It can handle about 40 lbs of pork butt or 6 slabs of baby backs at one time. It does get crowded in there though. From what I've read, the 18.5s are easier to modulate the temperature on (makes sense).

 

not a wooden deck. So im going to consider saving the $50 and having it go towards the slow n sear..

 

I would. Less shit to break Put that 50 towards the Slow&Sear.

 

FWIW, I made this grill work as a smoker:

http://www.homedepot.com/p/Aussie-Walk-A-Bout-Portable-Charcoal-Grill-4200-0A236/100164850

Using the fuse method. I was able to get 10 hour smokes out of it. Took a little more coddling and having to watch the temp, but it worked for the price.

 

Cool. It is amazing how a bit of ingenuity can turn anything into a smoker. A file cabinet can even be a smoker. I've used all sizes and shapes of weird ass grills that I picked up here and there to learn all this before I got my WSM. All the MacGyvering helped a lot as far as being able to immediately use the WSM to it's potential.

 

Oh, and don't forget this...

$26 Rapidfire Chimney Starter

https://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8

 

When I was in college, my roommate "lost" my Weber kettle. He felt bad and bought one of those Aussie grills to replace it and we actually smoked some pretty good meals on it. If you're good you can make anything work, the better grills/smokers just make it easier in my opinion. I don't mind tending to a fire for hours, but it's nice to be able to run to the store and know my WSM is just rolling along at 225.

 

@ramonortiz55 or get a slightly used one off craigslist. Plenty of them for about half price. I have the 26.75 weber and the xl slow-n-sear. If i would have know about the slow and sear before i bought my pellet grill there would have been no pellet grill.