Hi Dr. BBQ,
I’m new to slow-smoked cooking, so I’ve got a copy of your book on the way. I’m looking for a recommendation on a smoker for the novice. I was considering a Weber Smokey Mountain Cooker (a.k.a. Weber Bullet) because of my luck with Weber grills. But then I noticed your Big Green Egg shirt in the December issue of Fiery Foods & BBQ. I know the BGE is much more of an investment, but I want to do it right the first time. Any thoughts on which way to go, or on a different smoker to check out? Thanks,
I think very highly of both the units you mentioned. The Big Green Egg is more expensive, but it can do so many things with it. I really like having it at home. You can grill at very high temps, grill at low-medium temps, roast indirect at medium temps and slow smoke butts and briskets. You can also bake pies, cakes bread and even wood fired pizza, all with relatively simple adjustments to the setup. Technically, you could do all that on a WSM too, but it wouldn”t be simple, and most people don”t bother. They use it as a smoker. The water pan creates a bit of a hassle, although some use sand and foil that makes the cleanup easier. The WSM does have two racks as opposed to the large Egg”s one, but you can double up on the egg, and getting the food out of the bottom of the WSM always bugs me. They”re different, but you”ll be happy either way.