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We went to Costco after work today. They had one of their "road show" things. Today's was Traeger grills. This one was their feature grill (and it was cheaper than shown here): http://www.traegergrills.com/shop/grills/BBQ075

It uses an auger to feed pellets to a central burn basin. So while it looks offset, it isn't. And not reverse flow either. There is a pan between the basin and the grate, so there are "no flare-ups" and the heat distributes more evenly (so he said). Set it at 225F and it will smoke slow, set it higher and it grills. Claims the pellets are cheaper than charcoal or propane for the same cooking time.

Source of power would be necessary for the auger, and the auger is something else that can go wrong (IMO).

Anyone have an opinion on this? Or experience? Is the WSM still better?

The construction seemed kinda light-weight to me, but then so does the Weber kettles I have seen (compared to my Genesis silver C...that thing is SOLID).

1poorguy
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I no nothing about it, but as it is Costco, you can return it, no questions asked
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I've never tried a Traeger, either. I've read somewhere about a BBQ expert who swears by them.
The price is pretty steep for the one you linked to (though I'm sure Costco beats that by a good bit). I think that you're right to be wary about the moving parts, especially if it is going to be left outside all the time.
For me, the source of the power wouldn't be much of a problem, because I never take my WSM anywhere-- it stays on my back porch.
Can you buy different kinds of pellets (e.g.-- hickory/ apple/oak/ mesquite)?
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Good points, JGB.

Apparently, you can get different kinds of pellets, from some different suppliers. It appears, from posts at this blog, that Traeger, apparently, uses a base wood in a number of their pellets and then adds oils to flavor them. http://www.smokingmeatforums.com/t/116254/new-info-on-whats-...

There's also comment, like yours, about the price (and that Traeger, apparently, outsources the manufacture of units to China.) I wonder if their pellets might also be outsourced there, and what chemicals might be used in making the "oils" in the pellets. I also wonder about local availability of decent pellets for smoking food. I'd not like to run out of pellets on a Sunday smoke and find I can't get more in until Monday or Wednesday.

just, a few, more thoughts to consider.

Bob
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WSM
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Bob and JGB,

Yes, pellets are available at a dozen or so places (he had a list). He didn't tell me about the oils, he said "different kinds" including hickory, mesquite, oak, and some others.

The model I mentioned would be $800 instead of $1000, and they throw in a grill cover, a cookbook, and a bottle of rub. Realistically about $50 worth of stuff (not a big deal).

I'd have to run an extension cord to my grill site, though I suppose I could change the site since this is not natural gas (I have a stub-out about 20-30' from the patio where our present grill is situated). If I get a good smoker I'd rather put it next to the gas grill (may as well keep that too!) so it's in one area.

Sounds like I should give this a pass. Moving parts that can fail, pellets of unknown origin and composition, very pricey for what you get...

Appreciate the input!

1poorguy
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Sounds like I should give this a pass. Moving parts that can fail, pellets of unknown origin and composition, very pricey for what you get…

Why not buy a WSM and use that for a year or so? After you experiment with it and then if you decide you need a bigger/different unit, you can then decide buy/build what you figure you want.
;-)

C.J.V. - figures that da WSM will meet all you needs, me
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247 customer reviews are available at Amazon to consider:
http://www.amazon.com/Weber-721001-Smokey-Mountain-Charcoal/...

I like my gas grill for somethings, too. I mostly use one to light chimneys of charcoal, but I also like rotisserie chicken on my gas grill with an infrared burner - tends to turn out pretty well, if/when I don't fall asleep too long:
http://s229.photobucket.com/albums/ee228/NoIDAtAll/?action=v...
http://s229.photobucket.com/albums/ee228/NoIDAtAll/?action=v...

My first beef brisket on my WSM:
http://s229.photobucket.com/albums/ee228/NoIDAtAll/?action=v...

I like Weber's smoker, very much. It is VERY capable of making GREAT BBQ!! When the meals haven't turned out well, it's been my fault, not Weber's WSM - Either I got lazy and didn't watch the chamber/meat temps... Or, I just flat fell asleep - I am getting older, and need to set an alarm clock to wake me at intervals, and maybe use the remote smoker and meat temp moderating setup, with alarm, that I bought some years ago.

Weber's WSM is very capable of making the best BBQ that one will ever enjoy - The rest is up to you/me... Of course, we all help each other here, so the outcome is pretty assured, to the extent that you put into it, adjust, trust, appreciate and like reaching for an outcome that you, your family and your friends will very much enjoy - It's an ongoing process.

FWIW,
Bob
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After showing 1poorlady several units costing $1000 or more, I might be able to get a WSM out of her now...

:-)
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After showing 1poorlady several units costing $1000 or more, I might be able to get a WSM out of her now...

:-)



LOL - I was kind of wondering where you were going. I really don't think that you or your partner in life will regret it, at all.

A number of us started out with ECB's (basically "el cheapo" smokers - Brinkmann happened to land the last of the abbreviation, but there are countless other brands that, also, don't do nearly as good a job as Weber's WSM.) - You can/we have modified ECBs, and, sometimes, supplemented with oven finishing, etc, but Weber's smoker does a great job out of the box.

Bob
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Bob,

Out of curiosity, why don't you have a reverse-flow offset? Is that not the ultimate? Is it just the cost, or some other reason?

Did a search...WSM online and locally:

https://www.google.com/shopping/product/1173594444710531749?...

She's still not gonna like $500, but I think I have a chance at it now. I notice locally they only really list three stores: Walmart, Target and Sur La Table.
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Your lookin' at the 22.5". Unless you're cook for Cox's Army, you don't need that much, and it takes a heck of a lot of charcoal/wood. Most, if not everyone, here use the 18.5" smoker. Some of us have a Pro-Q Stacker for the 18.5" http://proqsmokers.blogspot.com/2008/07/proq-excel-20-and-ws... but I've rarely used mine. The 18.5" is $299 and ships for free at Amazon:
http://www.amazon.com/Weber-721001-Smokey-Mountain-Charcoal/... I'd hesitate to buy the 22.5", unless I was smoking stuff for a LOT of people - Results on the Virtual Weber Bullet site didn't impress me all that much. They also reviewed the Pro-Q stacker. If you have an exceptional number of mouths to feed, on occaisionit works OK.

Out of curiosity, why don't you have a reverse-flow offset? Is that not the ultimate? Is it just the cost, or some other reason?

I've been very happy with my 18.5" WSM.

Bob
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OK.

I usually default to "bigger" just because I've been burned several times when I thought "this will be big enough"...and it wasn't. But if the 18.5" is better, then I can go that way.

As I recall, you had to do a modification to get a thermometer at the grate level. Yes?

1poorguy
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I usually default to "bigger" just because I've been burned several times when I thought "this will be big enough"...and it wasn't. But if the 18.5" is better, then I can go that way.

You can easily do 6 racks of ribs or 6 chickens on an 18.5" WSM:

Ribs without rack: http://www.virtualweberbullet.com/rib1.html
with rack: http://www.virtualweberbullet.com/rib5.html

2 chickens on 1 grate, with room to spare for a 3rd, and another grate in the center of the smoker for 3 more: http://www.virtualweberbullet.com/chicken2_photos/beerbutt5....


As I recall, you had to do a modification to get a thermometer at the grate level. Yes?

I did, but that's not really necessary. A lot of guys just stick a thermometer in one of the top vent holes, with or w/o a cork to hold it. That actually works pretty well. These are some of the thermometer/heat sensor probe mods I and others have used. I used the directions under Middle Cooking Section Probe Thermometer Eyelet - replaced a bolt and nut that holds the grate bracket inside the smoker with the eyelet(s) - no need to drill any holes: http://www.virtualweberbullet.com/moretherm.html

HTH,
Bob
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Here's Chris' (founder of the Virtual Weber Bullet site) review of the Pro-Q Stacker: http://www.youtube.com/watch?v=IfDIlH0euHA&feature=endsc...
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Chris' comparison of the 22.5" vs. the 18.5" Weber smokers starts here:

http://www.youtube.com/watch?v=YCQv0Bmjbe0&list=UUUZDJzn...

The main things I don't care about the 22.5" smoker is its bulk (size and weight) and the amount of charcoal/wood that it requires. I really don't need that much - 1 to 6 racks of ribs, chickens or pork butts is plenty enough for me to handle for casual use, and the Stacker adds capacity for 3 more, if/when I may need the extra capacity.

just my .02

Bob
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As I recall, you had to do a modification to get a thermometer at the grate level. Yes?

FWIW, 1 drilled a 3/16- inch hole at grate level and use a Taylor candy thermometer (da one with da 5 1/2” or dareabouts stem) through da hole with da clip holding it in place. I also use one through da top vent but dat temperature bes 35 or 30 degrees above what da one jest below da grate reads.
;-)

C.J.V. - simple modification, that
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Out of curiosity, why don't you have a reverse-flow offset? Is that not the ultimate? Is it just the cost, or some other reason?

The only really significant advantage that I can think of in that style of smoker over a WSM is more ready access to the meat than getting to meat on the lower grate of the WSM.

It might also afford more capacity per cubic inch of the cooking chamber.

Note: I usually only smoke on the upper grate of my WSM, but I think the lower rack *probably* heats around 50 degrees F hotter than the upper rack, at least according to the below comments. (The temperature variance between the top and lower grate can add some challenges.):

This time I used both Maverick probes to show temps on both cooking grates, and surprisingly there was a 50°F temp difference, with the lower grate have the higher temp, whereas I always thought that the lower grate should have the lower temp
http://i1063.photobucket.com/albums/t510/This_is_not_your_po...

Nonetheless the perfect outcome using both cooking racks of a WSM for the same product is not such a great idea. Usually I use only the upper grate for ribs, and have the sauce pan and the potatoes on the lower grate. The potatoes could barely be fitted into the small gap between the foiled water pan with foiled clay saucer on top and the lower cooking grate, means the lower cooking grate did not properly rest on its brackets, but on the potatoes instead. I'd say the capacity of the WSM has been exceeded with this cook.
I really would like to have more equipment to choose from, a stick burner with rectangular cooking grates and a Performer would be on my wish list, but there will be definitely no more purchase this year (except maybe if I would find something 2nd hand for a bargain, which is very unlikely here). The WSM is a great cooker, but handling the lower cooking grate with the upper one loaded is really cumbersome.


http://www.bbq-brethren.com/forum/archive/index.php/t-142405...

I still think that it is a great smoker, and I am very happy with it - just don't want to make it out for more than its capabilities warrant. In its class, I think that it is the best of.

Bob
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As I recall, you had to do a modification to get a thermometer at the grate level.

The location of the thermometer included with the WSM has been sufficient It really seems to have fairly even heat throughout-- I think that is due to the excellent design with the water pan.
I did do a modification on my offset smoker to put the thermometer just barely above the grate level. The only drawback to that is that I had to be careful to place the meat far enough away from that spot so that the thermometer didn't touch it when I closed the lid.
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Nonetheless the perfect outcome using both cooking racks of a WSM for the same product is not such a great idea. Usually I use only the upper grate for ribs, and have the sauce pan and the potatoes on the lower grate. The potatoes could barely be fitted into the small gap between the foiled water pan with foiled clay saucer on top and the lower cooking grate, means the lower cooking grate did not properly rest on its brackets, but on the potatoes instead. I'd say the capacity of the WSM has been exceeded with this cook.

I don't know who wrote that, and I can't vouch for his/her BBQ prowess, but I have trouble taking advice from someone who cooks potatoes in a WSM.
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Some guys around where I work peddle BBQ out of trailered BBQ rigs that I've insured in a range of $15,000 to $25,000. They make great BBQ, but unless they win a championship BBQ contest that pays a $15,000 to $25,000 or more purse, I doubt they will ever get their investment returned.

Personally, I hope they win a purse, or 3 - They're great guys!!

If I get a chance to catch them in operation, I will post some pictures.

Bob
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$15,000 to $25,000 or more purse

Man, I thought F2B's wife bought expensive purses. $400 sounds cheap, now.
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but I have trouble taking advice from someone who cooks potatoes in a WSM.

May I ax, if I may, your basic malfunction in dat dought, over baking bacon wrapped russet potatoes in an oven, hugghh?

http://www.google.com/imgres?imgurl=http://hostedmedia.reima...
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I did do a modification on my offset smoker to put the thermometer just barely above the grate level. The only drawback to that is that I had to be careful to place the meat far enough away from that spot so that the thermometer didn't touch it when I closed the lid.

I'm starting to wonder about you, JGB - You're s'pose to put da thermometer just under the grate... or throw one of dem der Yankee thermometers on top of da grate and open da cover more dan ya should, so folks will know dat you're a Yankee... no offense intended.
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so folks will know dat you're a Yankee... no offense intended.

Ya does know dat Weber-Peterson is located in Palatine, Illinois, right... and dat dey gots a restaurant in Indy - I thunk it would be great to visit Mike at their restaurant der, especially if we kin buy and he will pay, yes. ;)

http://www.webergrillrestaurant.com/locations/default.aspx?i...
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The only really significant advantage that I can think of in that style of smoker over a WSM is more ready access to the meat than getting to meat on the lower grate of the WSM.

I thought the advantage of the reverse flow was a more uniform heating and smoking than a vertical. No?

Access to the grates is from the top, yes? I can see how the lower grate would be a pain. 1poorlady also wants to know about how often the water has to be filled (and from where...the side or the top). But she is also asking if I'm going to order from Ace, so that's a huge step forward.

1poorguy
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but I have trouble taking advice from someone who cooks potatoes in a WSM.

Fur what its wort, I gots me a old rib rack fur my ECB dat gots 4 spikes stickin up from da corners dat bes meant fur stickin potatoes on fur to roast dem while cookin/smoking da ribs.
;-)

C.J.V. - axe-u-lee tried it 3 or 2 times since I bought dat thang 20 or 19 years ago, me
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The only really significant advantage that I can think of in that style of smoker over a WSM is more ready access to the meat than getting to meat on the lower grate of the WSM.

I thought the advantage of the reverse flow was a more uniform heating and smoking than a vertical. No?



I did comment, further down in the post:

"Note: I usually only smoke on the upper grate of my WSM, but I think the lower rack *probably* heats around 50 degrees F hotter than the upper rack, at least according to the below comments. (The temperature variance between the top and lower grate can add some challenges.)..."

and further down:

"I still think that it is a great smoker, and I am very happy with it - just don't want to make it out for more than its capabilities warrant. In its class, I think that it is the best of."

-------

A reverse flow, horizontal smoker is something that I would, very much, like to try, but not at the expense of breaking what's left of my pocket, without an assurance of a reasonable return in a reasonable time frame.

I know Weber's WSM works very well, for what I wish it to do. I could, possibly, push it somewhat further, perhaps up to 28 Grand Championships on this smoker and counting http://www.amazon.com/Weber-721001-Smokey-Mountain-Charcoal/... but I'm not tremendously interested in winning BBQ competition trophies.

Bob
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I'm not tremendously interested in winning BBQ competition trophies.

Cash money might keep me awake though.
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I hope they win a purse

My wife unit needs a new purse, her.
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I just hang a wireless thermometer probe through the top vent. Don't need the temp down at the grate, I hit 225 on the probe and everything is close enough.
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That Weber restaurant has been on my list for a long time. I don't make it downtown much, and when I do I have about 40 other places I want to go to first. I tend to gravitate more towards da 'hood where the food is cheaper and usually better IMHO.
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But she is also asking if I'm going to order from Ace, so that's a huge step forward.

It'd be better if she said:

.. she is also asking WHEN I'm going to order from Ace, so that's a huge step forward.

As far the water goes, you add it when it needs it, which ain't often. For a 6 hour (really 7 or so hours when you count start-up time) rib burn you don't need more water. For a 12 or so hour butt, you'll need to add a bit of water.
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It'd be better if she said:

.. she is also asking WHEN I'm going to order from Ace...


I don't dink dat Ace Hardware offers no purses fer da Misses, dem - HUGE mistake on der part... I'll be surprised if dey manage to stay in bidness in 2 dousand dirteen, unnless dey sell a hole lots of nuts, and bolts, dem.

just my .02

NoIDa
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May I ax, if I may, your basic malfunction in dat dought, over baking bacon wrapped russet potatoes in an oven


Sounds like it's diluting the taste of the bacon too much.
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You're s'pose to put da thermometer just under the grate

I simply followed the modification instructions here:

http://www.bbqinstitute.com/SmokerModifications.pdf

Having the thermometer at meat level seems a lot more sensible than having it below the meat level.
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Access to the grates is from the top, yes? I can see how the lower grate would be a pain. 1poorlady also wants to know about how often the water has to be filled (and from where...the side or the top).

Access to the grates is from the top. I only open the WSM once during cooking for Boston Butts (to rebuild the fire or add a chimney of charcoal to the fire), or not at all during cooking for ribs. "If you're looking, you aint cooking."
As for filling the water pan-- if you need to add water, you can do it via the side panel, or just do it when rebuilding the fire or adding a chimney of charcoal.

But she is also asking if I'm going to order from Ace, so that's a huge step forward.

I still think you should consider buying from the virtualweberbullet.com link to Amazon. The price is really good, you don't have sales tax, shipping is free, and Amazon gives a little bit of money to help keep the site up and running (it's an excellent informational resource, even for non-WSM BBQ enthusiasts).
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I still think you should consider buying from the virtualweberbullet.com link to Amazon. The price is really good, you don't have sales tax, shipping is free, and Amazon gives a little bit of money to help keep the site up and running (it's an excellent informational resource, even for non-WSM BBQ enthusiasts).

I'll second that.

That JGB is wise beyond his years, true dat.
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I still think you should consider buying from the virtualweberbullet.com link to Amazon.

OK. I'll check it out. Ace is free shipping if I ship to the local store (no problem). Ever since I found out about how Amazon manages to not charge tax I usually try to find my stuff from other sources. But if they are supporting the BBQ site as you say, I might be able to overlook it for this purchase. Thanks for the tip.

Last night 1poorlady asked me if I ordered the smoker, so it's looks like I have the green light. :-)

Don't be surprised if I'm here trying to squeeze out of y'all your wisdom on how to use the thing properly (how to sent the vents, chip to coal ratio, etc)! ;-)

1poorguy (watching Anthony Bourdain in the background, and he's in Texas talking to a guy who is smoking in a smoker large enough to sleep two people, using oak, and he says it smokes for 18 hours)
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Ever since I found out about how Amazon manages to not charge tax I usually try to find my stuff from other sources.

I use to buy cigarettes by the carton from esmokes.com in KY. They didn't collect Illinois Cigarette tax or Sales/Use, so the cigarettes were pretty cheap, until 1 morning when I received a 1 1/2" thick envelope from da Illinois Department of Infernal Revenue billing me for $.98 for every pack of cigarettes that I had bought and another form that they required that I complete and return with a check for Illinois Use Tax I hadn't paid. At the time, they were mostly looking for the Cigarette tax, but I couldn't ignore the Illinois Use Tax that they also demanded - The 2 taxes, together, cost me around $6,600, in a lump sum - I stopped buying cigarettes over the Internet and now pay Illinois Use Tax on an annual basis with a tax return graciously provided by da Illinois Department of Infernal Revenue. I still buy stuff from Amazon and on eBay, and pay the Illinois Use Tax that I owe annually, as I am on their radar.
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That JGB is wise beyond his years, true dat.

That's why folks keep calling me a wise guy.
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That's why folks keep calling me a wise guy.

Yeah, maybe you heard right. Maybe not. (bg)
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You're s'pose to put da thermometer just under the grate

I simply followed the modification instructions here:

http://www.bbqinstitute.com/SmokerModifications.pdf

Having the thermometer at meat level seems a lot more sensible than having it below the meat level.


Well, all I kin say is dat ya should've axed here or checked TVWB thermometer mounting instructions b4 drilling dat hole just above grate level - IMHO, such a location interferes wid food placement on da grate and doesn't improve temperature monitoring by more than a few degrees.
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I didn't drill a hole in my WSM. The thermometer mounting location on it is sufficient.
I drilled the hole for modification to my offset. And I did get that information from here-- Chez recommended those modifications. He has a bit of BBQ "cred" in my book.
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I still buy stuff from Amazon and on eBay, and pay the Illinois Use Tax that I owe annually, as I am on their radar.

Arizona has a use tax also. I figure if I'm paying for it anyway, why should Amazon get the benefit from not charging tax over a place that does? That's not fair to the other outlets, and I'm not getting any benefit from it.

Not trying to get all political here...so, to get it back more towards topic, is there any reasonable expectation of upcoming holiday sales of WSM? Or just buy it now?

1poorguy
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is there any reasonable expectation of upcoming holiday sales of WSM? Or just buy it now?

Sometimes day will have a “end of season sale” on seasonable items like grills, WSM, etc., usually around da beginning of Octember. You needs to get on their e-mail list and watch fur it.
;-)

C.J.V.
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Who/what is "day"?
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"They"
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Oh...so you must mean the virtualbullet site. Hmmm. I'll look into the mailing list. Thanks.
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I've been trying to keep an eye out for a sale for ya, 1pg. I thought I saw one on eBay, but the shipping charge more than made up for the lower product price.

You might also watch Craigslist, but i's very rare that I've seen a used WSM being sold for much of a bargain. I was lucky to get a couple at around a $30 discount some years ago. I had one shipped to my younger sister at around Christmas time, but she and her husband had no place to use a smoker, so she returned it for a credit that they used for something else. I think about her not being able to BBQ, and feel myself very fortunate.

I'm thinking as soon as ya buy one, they will almost certainly go on sale.

Bob
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Oh...so you must mean the virtualbullet site. Hmmm. I'll look into the mailing list.

Axe-u-lee, I meant get on Amazon.com’s e-mailing list. I’ll occasionally buy something from them because its unavailable anywhere locally like a new cookin grate for my Smoky Joe. Since then they been e-mailing me about end of season stuff in their Lawn & Patio department, which I promptly puts in da trash file, me.
;-)

I'm thinking as soon as ya buy one, they will almost certainly go on sale.

That’s the way it always works, Bob.

C.J.V. - didn’t know they redesigned da old WSM 2820, me
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I didn't drill any holes in the WSM to get my thermometer in place. I stick the probe through a "corner " of the meat so that the end of it is in the air near the meat. The last two or three inches of the probe is where the sensors are anyway.


Leana
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One of the biggest advantages of the Weber is it is very easy to use. The offsets take a lot more baby sitting. So if you like to get some sleep get the Weber, otherwise you may have to get up a couple of times during the night to keep your fire going in the offset.

Back to the pellet smoker. They are the easiest to use of any of the smokers. I have several friends that own them and they really like them. Put your food in the smoker, fill up the hopper with pellets, set the temp you want and forget it. You can pay anywhere from $600 to $4,000 for a pellet smoker depending upon how much you food want to cook.

One thing to consider on the 18" vs the larger smoker is the number of people you're going to cook for. If it is just for your family you should be ok with the smaller one. For me, I really like cooking for others and have ended up cooking for some pretty large groups so I needed a lot more capacity. Note, I started out small and then moved up.

For the price I highly recommend the Weber.

Phred
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One more thought, they are a great emergency oven. Just about anything you can cook in an oven you can cook in your Weber smoker.
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One more thought, they are a great emergency oven. Just about anything you can cook in an oven you can cook in your Weber smoker.

I wish more people realized that their grills/smokers are really no different than their oven or stovetop. I rarely use my oven in the warmer months. Now, I ain't saying that you need to fire up a chimney of charcoal to warm up some water for your afternoon tea, but that side burner on your gasser will work just fine.

I had a friend who lost power a few weeks ago for 3 days. 2 hours in he posted on Facebook that he didn't know how they were going to eat that night without power. I'm like... dude... you have 3 grills on your deck... Really?
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...you have 3 grills on your deck... Really?

:-)

1poorlady likes to cook whenever possible when we travel. On two separate occasions the in-room facilities were either inadequate or non-existent. But they had grills outside. Gas grills (so no need to buy charcoal on the trip). Did the cooking out there. Worked great. Biggest pain was walking the hot food back inside (grills weren't next to the room, had to walk 50m or so).
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In one of my dream jobs (that like many ended up after the company was bought out), there was a free-to-use gasser by the side entrance. No one had ever used it. I grilled every day pretty much on my brief gig there. Nothing will drive your co-workers crazy as fast as you bringing in a burger fresh off the grill. Smell up the entire cubicle farm. I made sure to walk down every aisle before getting to my lowly cube.
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“One more thought, they are a great emergency oven. Just about anything you can cook in an oven you can cook in your Weber smoker. “

I wish more people realized that their grills/smokers are really no different than their oven or stovetop.


After Katrina, I had a couple of boneless pork loins that I cooked for one of the single mothers in our church on my gas grill using indirect heat.
;-)

C.J.V. - worked quite well, it did
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A man can never have too many smokers or grills. I have three smokers and two grills (one is gas). Never know when a big crowd is going to show up and want something to eat.
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A man can never have too many smokers or grills.

I'll second that. I have a 14 yo Weber gasser, Smokey Joe, Platinum, 18" OTG (or whatever it is, it is ancient), fireplace, and 18" WSM. I have a gasser camping stove, a charcoal vintage Coke portable grill, and a vintage fireplace grill that I keep forgetting to haul out and use. Oh and two Big Easy's. I have had to have several of them fired up at once to handle the load. Perhaps I should've just started with a 40' grill/smoker and saved myself all the trouble, but toys are a good thing and more toys is a gooder thing.

I fear that my next addiction may be Big Green Eggs.
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