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Replacing WSM

 
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timmer55



Joined: 20 Jul 2016
Posts: 3

PostPosted: Wed Jul 20 16 6:07 am    Post subject: Replacing WSM Reply with quote

Have had a 18" WSM for years. Love it but needs replaced and thinking about something bigger. Any suggestions ?
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Mike Lawry
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Joined: 18 May 2006
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PostPosted: Wed Jul 20 16 7:57 am    Post subject: Reply with quote

The bigger one. That's what I have.
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k.a.m.
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Joined: 12 Dec 2007
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PostPosted: Wed Jul 20 16 8:20 am    Post subject: Reply with quote

The 22.5" WSM like Mike said. Very Happy
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Madmike
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PostPosted: Wed Jul 20 16 9:36 am    Post subject: Weber 26 Reply with quote

Weber also has a new 26 inch in the original kettle series!!
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SoEzzy
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Joined: 13 Oct 2006
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PostPosted: Wed Jul 20 16 12:49 pm    Post subject: Reply with quote

I love the UDS's cost and what you can put in them, but if you've been happy with the WSM, I'd think about referbing the one you have, and getting anohher 18", to run along side it.

I'd rather have 2 that will run 15 hours on a bag of charcoal each, than a 22.5" that runs 15 hours on 2 bags of charcoal!
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timmer55



Joined: 20 Jul 2016
Posts: 3

PostPosted: Thu Jul 21 16 5:04 am    Post subject: Replacing WSM Reply with quote

I want to increases capabilities for sure. gonna refurb WSM 18 just not sure what else I want. Something big enough for spares and Large brisket.
Anyone like the Vision ceramic type smoker ?
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k.c.hawg
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Joined: 17 May 2009
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PostPosted: Fri Jul 22 16 12:31 am    Post subject: Re: Replacing WSM Reply with quote

timmer55 wrote:
I want to increases capabilities for sure. gonna refurb WSM 18 just not sure what else I want. Something big enough for spares and Large brisket.
Anyone like the Vision ceramic type smoker ?


Don't know about the Vision specifically, I have a ceramic that is a Primo XL. I will use mine for light smoking like Chickens, Ribs, the occasional Pork Butt and most of my cold weather smoking. I purchased it for the quality and the fact it would easily hold a packer brisket. But after years of stick burning I still find myself wanting to do Brisket and Butts on my stick burner. Don't get me wrong, I love my ceramic and if I didn't have other options I would have no problem using it for my heavy duty smoker, I've just found myself using it more for Prime rib, Whole Chicken, Stuffed Peppers, Wings, Pizzas.....it is a great all purpose machine and I would recommend one for that but I would not recommend it to someone wanting a pure smoker. For a pure smoker I'd go with the Weber, cheaper and I think a little easier to operate on long smokes. The ceramic is super efficient and meat does come out unbelievably moist. It creates a super moist cooking environment without a water pan.




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