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...?
That's part of it, yes. The main reason is that the
insulated oven type cookers such as Cookshack, Smokintex,
Bradley, etc, are a relatively low airflow and relatively
high humidity environment. The crust isn't quite the same
as what you get from a more conventional pit, though some
people don't notice. The impact of the difference in
cooking environment varies depending on what you're
cooking.
This is all subject to the skill of the cook, of course.
People have won competitions with Cookshacks, and I've had
stuff cooked on a WSM that was completely forgettable.
The cook is the most important factor and all other factors
are a distant second.
--
Reg