UF_Aero
Is lookin for wood to cook with.
I currently have a Weber kettle that I love and have learned to do nearly everything but cold smoke. I've done full packers on that kettle at 225 for 16 hours. That said, there are serious drawbacks - when low and slow, you're basically in a two zone mode, which means in a 22.5" kettle, your cook area is pretty tiny. Second (and probably the biggest reasons for this post) is that I have to poke and prod and move vents and refill coals to maintain low temps - it can be done, but it takes some oversight. Which brings me to the decision that it's time for a dedicated smoker. I'm limited on patio space, so I'm going to go vertical. Being a huge fan of my kettle, and not wanting to spend the year's meat budget on a smoker, the WSM is natural thought. But UDS are in line with that same budget and seem to do a great job as well.
So here's the question for the Brethren: 18.5" or 22.5" WSM versus Pit Barrel Cooker or similar UDS?
So here's the question for the Brethren: 18.5" or 22.5" WSM versus Pit Barrel Cooker or similar UDS?