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Duly noted, thanks for all the valuable info. I love Weber charcoal products.Tequila Cowboy wrote: ↑Sat Mar 20, 2021 2:57 pmI’ll join the choir. I’ve had my WSM 22” since 2015. One suggestion is that I would upgrade the charcoal door immediately to stainless steel. Made it much easier to control the temp on the low end. I like to smoke at about 225° and I find it invaluable.
I have considered ordering one of those. The original one is pretty flimsy, but I have managed to shape it somewhat to sit a bit tighter, but still observe some leakage and find it my WSM wants to run around 250 - 275 F (I always bbq in Fahrenheit, even tough Celsius is the default over here, much better result and feels more authentic when doing things i F'sTequila Cowboy wrote: ↑Sat Mar 20, 2021 2:57 pmI’ll join the choir. I’ve had my WSM 22” since 2015. One suggestion is that I would upgrade the charcoal door immediately to stainless steel. Made it much easier to control the temp on the low end. I like to smoke at about 225° and I find it invaluable.
). Also, I usually stick a temp probe on the grate and have experienced (as reported by many) that the built in thermometer can be off by some 20-30 degrees, but I find that also depends a bit on the position (distance) of the probe in relation to the meat and if I run with water in the pan or not. I have not. I smoke whole chickens on Weber Kettle instead of the WSM (higher temps) but just do indirect with a smoker boxoilpiers wrote: ↑Mon Mar 22, 2021 6:55 pmI have been cooking with a Weber 22 inch grill for over 20 years. Has anyone ever used this 3rd market smoker designed exactly for my grill? Looks so simple, but reviews are good.
https://www.kettlepizza.com/product/smokenator-1000/
Which make? Pellet grills have become really popular over here and people buy them to replace their gas- and/or coal-grills for those very reasons. I thought about getting a Traeger before I eventually opted for coal (WSM and a kettle grill). I figured these days it would be nice to have something to keep me occupied as we pretty much stay in/around our own house these days anyways.
It was definitely a COVID influenced purchase for us.RolanK wrote: ↑Tue Mar 23, 2021 1:48 pmWhich make? Pellet grills have become really popular over here and people buy them to replace their gas- and/or coal-grills for those very reasons. I thought about getting a Traeger before I eventually opted for coal (WSM and a kettle grill). I figured these days it would be nice to have something to keep me occupied as we pretty much stay in/around our own house these days anyways.
No, I don't believe I have come across Pit Boss over here. Traegers and the Weber SmokeFire seems to be what people are having (based on an bbq-related fb page I frequent), the odd Yoder, but those are pretty steep priced if I am not mistaken. BBQ/Smoking is still pretty niche over here (as opposed to grilling), so I guess the availability has very much to do with markets and demands. Can be quite difficult to get hold of proper cuts of meat suitable for low and slow, but things are improving.Iowan wrote: ↑Tue Mar 23, 2021 2:21 pmIt was definitely a COVID influenced purchase for us.RolanK wrote: ↑Tue Mar 23, 2021 1:48 pmWhich make? Pellet grills have become really popular over here and people buy them to replace their gas- and/or coal-grills for those very reasons. I thought about getting a Traeger before I eventually opted for coal (WSM and a kettle grill). I figured these days it would be nice to have something to keep me occupied as we pretty much stay in/around our own house these days anyways.
We got a Pit Boss brand. Not sure if they're available across the pond or not. It's the same concept as a Traeger but a fraction of the price and a lot cheaper. We've had great results with it. Since getting it in May we've done a bunch of pork butts, pork ribs, pork belly, beef brisket, chicken hindquarters, tried some deer backstrap (better off just grilling that), and also done a ton of sides like smoked asparagus, smoked queso (it's freaking incredible), smoked baked beans, and just normally grilled a bunch of stuff like bratwurst and pork chops.
You can put out BBQ (smoked meat) on par with good restaurants pretty easily.
I am strongly considering a Traeger purchase later in the spring.Iowan wrote: ↑Tue Mar 23, 2021 2:21 pmIt was definitely a COVID influenced purchase for us.RolanK wrote: ↑Tue Mar 23, 2021 1:48 pmWhich make? Pellet grills have become really popular over here and people buy them to replace their gas- and/or coal-grills for those very reasons. I thought about getting a Traeger before I eventually opted for coal (WSM and a kettle grill). I figured these days it would be nice to have something to keep me occupied as we pretty much stay in/around our own house these days anyways.
We got a Pit Boss brand. Not sure if they're available across the pond or not. It's the same concept as a Traeger but a fraction of the price and a lot cheaper. We've had great results with it. Since getting it in May we've done a bunch of pork butts, pork ribs, pork belly, beef brisket, chicken hindquarters, tried some deer backstrap (better off just grilling that), and also done a ton of sides like smoked asparagus, smoked queso (it's freaking incredible), smoked baked beans, and just normally grilled a bunch of stuff like bratwurst and pork chops.
You can put out BBQ (smoked meat) on par with good restaurants pretty easily.
