I agree. I usually do use the wood chucks on the WSM. Decided for this experiment to only use the lump coal. I truly appreciate the view and feedback!! Thank you!
Thanks. Really want a WSM but I already have a Weber kettle with the SnS insert and I'm not sure it'll be different enough to justify hundreds on a second setup. Great comparison vid here.
Thanks for the feedback. The good thing about the WSM over the Kettle is the amount of food you can cook on them. I agree, if you typically cook food for only your family, the kettle is perfect. And, the WSM is so easy to control. It can go for 6-8 hours without adjusting anything or adding more fuel. Though, I do love my SNS too!! Anything Weber is amazing!! Cheers!
Get a used one. I’ve gotten many used WSMs for less than half the price of a brand new one. I got 2 14” one for $60 and another for $75. 2 18” WSMs for $75 each, and 2 22” for $225 and $250. Those deals are out there!
Great hobby isn't it? !!! Nice job on the comparison. I just picked up a stick burner today. I've been charcoaling for yrs and have a pellet smoker as well. All can produce better than what you could get in a restaurant if ya work at it. I just love cooking on em. All of them.
Have you found the the offset cooks close enough to the Smokey mountain to replace it to make it easier do extras such as beans and greens etc. I have a Smokey mountain and entertaining something different to do more items on. I am tired of removing racks from it for extra foods and such. Is the cabinet style more convenient to cook on? I would be using a bbq guru controller and fan. Primarily charcoal and wood chunks. Thanks for your experience. Thanks Rob
Well, I’ll start by saying that I sold the cabinet smoker. This particular one was kind of a pain to run. And with big smokes, several briskets on, I had a couple grease fires start. All the juice from the brisket pooled at the bottom, then when checking on the meat by opening the door some flames came into the cook chamber and ignited. I recently purchased the Char-Griller XD Grand Champ. It is an offset stick burner. A lot more room than the Smokey mountain. HOWEVER, it takes a lot more work to run. The WSM is so easy to use it’s hard to tell anyone to get something else. I use my WSM more than any other smoker. I love it! It’s almost a set it and forget it rig. I can get 7-8 hours of cooking without adding any fuel or adjusting anything. But with the wood burner, you’re working with it a lot. About every 45 minute you have to add more wood. But I feel it’s a better smoke when it’s straight wood. So if you don’t mind doing more work and having more space, maybe checkout the Grand Champ XD. But if you’re looking for ease of use, the WSM is the way to go. Hope this helps and makes sense!
My biggest issue with using coal in the Joe is that I would’ve went through bags and bags of coal. The Joe really is meant to be a wood burner. Maybe I could’ve done a shorter cook to do coal vs coal?
I usually do with the WSM. I believe Weber lists it as a charcoal smoker, so for the test that’s how I used it. But usually I do the minion method with chunks of wood throughout. Cheers my friend! Thanks for stopping by!
Thanks for another great video! When I decided to resume smoking after being away for over 20 years, I went with WSM and have had incredible success with the Weber. Initially I wanted to start with an offset, but was put off by articles stating you have to spend at least $800 for one, and it will take you the rest of your life to learn fire control. I might sound overly confident, but as a retired ship's captain with a background in engineering and science, I feel I shouldn't take more than five years to figure it out. Kidding aside, my question is regarding the price. Are the lower ends really junk? The other question is, have I been ruined and spoiled by the WSM? Looks like I would constantly be tending and feeding an offset, even though that's a big part of the fun...well as long temps are above freezing. If you get a chance, would love your input. Your videos are informative on the money, and you have yet to spend 45 minutes explaining how to put dry rub on piece of meat. Cheers and Seasons Greetings!
Short answer, yeah the low end ones are junk. Thin metal and poorly assembled. HOWEVER, if you know how to control a fire you can cook on anything. They take a lot more effort. The WSM has definitely spoiled me. It’s so easy to use.
@@RaceviceSmokehouse Many thanks for the comeback message. I think I just saved myself some money. Reading a lot of reviews of unhapppy people spending 4-500 bucks and still lots of rust and leaking. I've had some incredible luck with the WSM, and thanks to help from your vids. The meals include a turkey, brisket, duck, and most recently oxtails which even impressed my brother in law who's a chef. I think I'll continue with something that ain't broke so I won't try to fix it. Cheers and wishing you a Merry Christmas (or whatever you celebrate) and a Happy New Year!
Man, I can’t remember. I would say 1-2 sticks per hour. However, I learned over the course of using the rig that it’s better to use splits. Either shorter sticks or sticks split in half. Gives a much more uniform cook. Hope that helps
I am selling my OJ off set.Its a full time job trying to keep the right temp + clean smoke! I've thrown away too much expensive meat! I am going for a vertical propane smoker, if it ever gets here.
I sold my Ok Joe too. But I’m building a large offset smoker. I still believe that real wood smoked bbq tastes the best. That’s why I love the WSM because it uses coals and wood. Cheers and thanks for checking out the video!
It was just over 10 hours to cook the briskets. I used to think the same way about letting them rest. But, if you put them in a cooler wrapped in a towel, after an hour or two they will still be rocket hot. The coolers insulation keeps all that heat in. It’s pretty cool to do.
Think if you put some wood chunks on the WSM you’d get a better result as for smokey flavor
I agree. I usually do use the wood chucks on the WSM. Decided for this experiment to only use the lump coal. I truly appreciate the view and feedback!! Thank you!
@@RaceviceSmokehouse thanks. My wife sometimes like to switch smoked ribs to all natural burn just lump.
I hope u did add some chunks
Thank u for the experience
Very helpful
I did not add any chunks for this experiment. But I normally do have some oak chunks in the mix. Thanks for the feedback, I appreciate it!!
Yeah, adding wood chunks would have definitely added more of a bark and smoke ring on the WSM brisket.
Thanks. Really want a WSM but I already have a Weber kettle with the SnS insert and I'm not sure it'll be different enough to justify hundreds on a second setup. Great comparison vid here.
Thanks for the feedback. The good thing about the WSM over the Kettle is the amount of food you can cook on them. I agree, if you typically cook food for only your family, the kettle is perfect. And, the WSM is so easy to control. It can go for 6-8 hours without adjusting anything or adding more fuel. Though, I do love my SNS too!! Anything Weber is amazing!! Cheers!
Get a used one. I’ve gotten many used WSMs for less than half the price of a brand new one. I got 2 14” one for $60 and another for $75. 2 18” WSMs for $75 each, and 2 22” for $225 and $250. Those deals are out there!
I have both. It’s a whole different ballgame believe me . The WSM is just awesome for smoking.
I got a used one. Definitely worth having a dedicated smoker. The offset is next
Great hobby isn't it? !!! Nice job on the comparison. I just picked up a stick burner today. I've been charcoaling for yrs and have a pellet smoker as well. All can produce better than what you could get in a restaurant if ya work at it. I just love cooking on em. All of them.
Yessir! So fun and rewarding. I always love the food, but seeing others enjoying it is the best. Cheers!!
Thank you for this. Great video.
Thank you so much for the feedback and for checking out the video!!
Enjoyed the comparison!
Thank TH-cam for checking it out!! Cheers!
Good video, was looking to get the Oklahoma, this video is helping my decision
Glad it helped!! The Weber is an amazing smoker. Very easy to use!!
Have you found the the offset cooks close enough to the Smokey mountain to replace it to make it easier do extras such as beans and greens etc. I have a Smokey mountain and entertaining something different to do more items on. I am tired of removing racks from it for extra foods and such. Is the cabinet style more convenient to cook on? I would be using a bbq guru controller and fan. Primarily charcoal and wood chunks.
Thanks for your experience.
Thanks
Rob
Well, I’ll start by saying that I sold the cabinet smoker. This particular one was kind of a pain to run. And with big smokes, several briskets on, I had a couple grease fires start. All the juice from the brisket pooled at the bottom, then when checking on the meat by opening the door some flames came into the cook chamber and ignited.
I recently purchased the Char-Griller XD Grand Champ. It is an offset stick burner. A lot more room than the Smokey mountain. HOWEVER, it takes a lot more work to run.
The WSM is so easy to use it’s hard to tell anyone to get something else. I use my WSM more than any other smoker. I love it! It’s almost a set it and forget it rig. I can get 7-8 hours of cooking without adding any fuel or adjusting anything.
But with the wood burner, you’re working with it a lot. About every 45 minute you have to add more wood. But I feel it’s a better smoke when it’s straight wood.
So if you don’t mind doing more work and having more space, maybe checkout the Grand Champ XD. But if you’re looking for ease of use, the WSM is the way to go.
Hope this helps and makes sense!
You used wood in the Joe. If you would have you used charcoal in both what difference would have there been?
My biggest issue with using coal in the Joe is that I would’ve went through bags and bags of coal. The Joe really is meant to be a wood burner. Maybe I could’ve done a shorter cook to do coal vs coal?
Maybe a few chunks of wood on the WSM would have given some smoke flavor.
Absolutely it would’ve. I just wanted to compare the two. And I think most users of the WSM use mostly charcoal. But im
Not sure??? Hmmm…
Your supposed to put some wood chunks in the WSM.
I usually do with the WSM. I believe Weber lists it as a charcoal smoker, so for the test that’s how I used it. But usually I do the minion method with chunks of wood throughout. Cheers my friend! Thanks for stopping by!
Thanks for another great video! When I decided to resume smoking after being away for over 20 years, I went with WSM and have had incredible success with the Weber. Initially I wanted to start with an offset, but was put off by articles stating you have to spend at least $800 for one, and it will take you the rest of your life to learn fire control. I might sound overly confident, but as a retired ship's captain with a background in engineering and science, I feel I shouldn't take more than five years to figure it out.
Kidding aside, my question is regarding the price. Are the lower ends really junk? The other question is, have I been ruined and spoiled by the WSM? Looks like I would constantly be tending and feeding an offset, even though that's a big part of the fun...well as long temps are above freezing. If you get a chance, would love your input. Your videos are informative on the money, and you have yet to spend 45 minutes explaining how to put dry rub on piece of meat. Cheers and Seasons Greetings!
Short answer, yeah the low end ones are junk. Thin metal and poorly assembled. HOWEVER, if you know how to control a fire you can cook on anything. They take a lot more effort. The WSM has definitely spoiled me. It’s so easy to use.
@@RaceviceSmokehouse Many thanks for the comeback message. I think I just saved myself some money. Reading a lot of reviews of unhapppy people spending 4-500 bucks and still lots of rust and leaking. I've had some incredible luck with the WSM, and thanks to help from your vids. The meals include a turkey, brisket, duck, and most recently oxtails which even impressed my brother in law who's a chef. I think I'll continue with something that ain't broke so I won't try to fix it. Cheers and wishing you a Merry Christmas (or whatever you celebrate) and a Happy New Year!
Thank you and Merry Christmas to you and your family!! Cheers my friend!!
How many sticks did it take to complete that cook in the OKJ? I just got one.
Man, I can’t remember. I would say 1-2 sticks per hour. However, I learned over the course of using the rig that it’s better to use splits. Either shorter sticks or sticks split in half. Gives a much more uniform cook. Hope that helps
I am selling my OJ off set.Its a full time job trying to keep the right temp + clean smoke! I've thrown away too much expensive meat! I am going for a vertical propane smoker, if it ever gets here.
I sold my Ok Joe too. But I’m building a large offset smoker. I still believe that real wood smoked bbq tastes the best. That’s why I love the WSM because it uses coals and wood. Cheers and thanks for checking out the video!
Great video! How often did you have to put sticks into the oklahoma joe? Every hour? Half hour?
Thank you! Close, about every 45 minutes.
how long was the cook time on the briskets? If you let it rest it for 3 hours doesn'tit cool down the meat
It was just over 10 hours to cook the briskets. I used to think the same way about letting them rest. But, if you put them in a cooler wrapped in a towel, after an hour or two they will still be rocket hot. The coolers insulation keeps all that heat in. It’s pretty cool to do.
How does it cook without water
It cooks well, but gets hotter. The water does a great job regulating temperature. So I usually have water in the pan.