yetanotherBob wrote:
> In article >,
> says...
>> In the right hands the wsm makes at least marginally
>> better Q. In some cases (and to some tastes) noticeably
>> better. Then again, a surprising number people can't
>> tell the difference. I own both units so I can say
>> that with some certainty.
>>
> Any insights on what might make the WSM "better", however marginally?
>
> I would guess at the fact that it's charcoal-heated vs. electrically,
> and that the the charcoal (particularly if one of the better brands of
> lump is used) imparts its own bit of flavor during a cook. Or...?
>
> Bob
Well, hopefully you'll get ansers from folks here who are
more experienced than I am, but... that's part of it. Plus
you can toss pieces of cherry, or whatever wood you like in it.
I also like the fact that I can get it up to 350dF with no
problem and even remove the mid-section and use it as a
"normal" grill if I choose to (no "sand" pan obviously").
I'm not saying that the unit in the OP isn't good and
functional. I can't as I've never used it but running the
WSM is pretty simple. Temperature control is very easy with
a little practice.
Bottom line, get what you want and would use. A WSM ain't
worth a shit if it just sits there. ;-)
--
Steve