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?
Weber Smoking Mountain Cooker
- Thread starter Alan L.
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2LaneCruzer
Super Member
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.
General Lee
Veteran Member
I have one and enjoyed it. I decided to get a big side fire box smoker made of 1/4 inch steel. Main reason: More room. I have the 18.5 WSM and my ribs dang near hang off the side preventing the lid to close. The 22 inch model would alleviate this. If you use the lower rack, you gotta take the top rack with food off first to get to the the lower rack. But it is the best smoker in its class. I just like cooking with a side fire box better and opening the lid and having access to ALL food right there.
2LaneCruzer
Super Member
Update? Did you shake loose and get a new WSM? If so, which one and how do you like it?