On Aug 12, 8:12 pm, Dave Turner > wrote:
> Dave Turner wrote:
> > Bill wrote:
> >> In article <PcJvi.33127$2v1.25210
> >> @newssvr14.news.prodigy.net>, says...
> >> <snip>
>
> >>> Seriously, those smokers are interesting, but unfortunately my BW
> >>> would never allow me to have anything that looked vaguely industrial.
> >>> After all, the neighbors would talk (or be jealous).
> >>> Dave
>
> >> Now is when Walmart, Home Depot, Target, and other stores start
> >> putting the barbecue stuff on sale to make room for the fall/winter
> >> stuff. A cheap starter smoker can be had for under a hundred dollars.
> >> Not to dissuade you from a WSM; I've got one and it works very well,
> >> but you might want to get your feet wet for less money to start with.
>
> >> Or look out for a WSM on sale.
>
> >> http://www.shopping.com/xPC-Weber-Sm...untain-Cooker-
> >> Smoker-2820
>
> >> http://tinyurl.com/2ep24n
>
> >> An example of other smokers:
>
> >> http://www.walmart.com/catalog/catalog.gsp?cat=4885
> >> &fromPageCatId=119049&catNavId=4089
>
> >> http://tinyurl.com/2ec9t4
>
> >> Bill
> > Which is what I'm doing now. I only paid $38 for this Char-Broil at Home
> > Depot. My ribs have been on now for almost 1 1/2 hours now with sand,
> > and is holding steady at 250 F. I'm using half kingsford and half
> > Lazzaris lump, with Hickory chunks in tin foil, and I lit it up with the
> > Minion method. This isn't my first cook with this little unit, I did a
> > chuck roast last weekend. The family ate it all, but my BW thought it
> > had a little too much smoke. I guess I have to agree, since I smoked it
> > the entire cook. Live and learn. But I have to say it turned out moist
> > and very tender, having cooked the 4# critter 6 hours at 200-225F. I
> > pulled it at 175 internal, and it was wonderful (IMHO), although the
> > smoke was very strong. Now, where did I put that beer...
>
> > Onward...
>
> > Dave
>
> Well, dinners over and I can report that the BW and the UGS were very
> pleased. I had to cut the rack in half, because it was too big to fit in
> the smoker in one piece, and that made the cook only half successful.
> The thicker end was placed at the top, and the thinner end was put on
> the second shelf, and unfortunately the one on the top shelf turned out
> a little tough on the outside. Flavor was great, but just a little
> tough. OTH, the piece on the second shelf was, shall we say, marvelous.
> Tender, juicy, flavorful & the UGS was in wonderment about the ability
> to eat the bones.
>
> I can also say (following the original subject matter) that Water is a
> thing of the past for me. I had no trouble maintaining the temp I
> wanted, and cleanup is a matter of changing the tin foil.
>
> The drawback of this little smoker is not being able to see the food on
> the second shelf. I think a new larger one is in the near future,
> particularly since I looked at the links that Bill sent. I'm going to
> watch the ads, and most likely move up within a few weeks.
>
> Thanks to all for the advice and encouragement, and to Dave Bugg my best
> wishes for a speedy recovery for his mom.
>
> Dave- Hide quoted text -
>
> - Show quoted text -
WSM are worth every penny. Much better quality than other water
smokers of the same type. I use the clay pot disk base instead of
water or sand. I wrap it in foil and set it on top of the water pan.
It cleans up real easy, temperatures are steady and easily controled,
and I use much less fuel. No difference in food moistness compared to
water.