Just to cause you more torment....
What about a 22.5" WSM that can double as a 'true' smoker and a grill?
I have the 18"WSM and when I want to grill, I break it down by removing the center barrel section and put the top grate right on top of the fuel ring.
I can get meat seared fast as the temp is f'in HOT with the grate that close to the coals.
Here's a shot of some NY Strips I did on my WSM set up as a grill - inside a perfect medium rare:
Sometimes I do wish I had gone with the 22.5", but with my boys now both away to college, the 18.5" is perfect.
Yup - got those bookmarked.Two of my favorites site for BBQ/Grilling info and recipes:
http://amazingribs.com/
http://dadcooksdinner.com/
-Dave
Advice is so tricky because it can only be based on our past experience which in most cases didn't include everything. So here is my 2 cents. The best gas grill I have owned is a Broilmaster P3, I have done everything on it but even though it was their biggest it still wasn't big enough to get the meat far enough away from the heat source to avoid having to keep rotating the brisket or butt to avoid a over done side. I tried several mods to it, including charcoal way off to one side. I now use it for brats,bugers, steaks, and some chicken, and some tri-tips.
Last summer I bought the 26" Weber, I thought the 22" would pose the same issues with the heat being too close. Since then I have made ribs (6 racks at a time), brisket, port butt (2 at a time), tri-tip (3 at a time) all of these numerous times. I know of no perfect solutions but for the $300 budget or so this is very workable. They all will need baby-sitting to some degree, but since the arrival of your new son you are a expert at that. Set aside $100 or so and get a 2 channel wireless temp monitor and it will make watching your son and the brisket a lot less stressful. Please do this last hing no matter what you buy- you will never regret it.
I get 8-10 hours of 250 degree heat without adding charcoal. I just pile it around the outside edge about 3/4 the way around- light one end and let it creep on it's own. I put a "small" (1'x2")piece of apple or oak or hickory every 4-5 '' for the smoke. Less smoke is better- believe me!
The pork butt goes on in the morning- come over about 6:00 pm and try some. Can't wait to see that little boy! What a wonderful gift!
Get smoking!Well I pulled the trigger yesterday and bought a pellet pooper. My new Grilla Grills Silverbac should be on its way soon. Can't wait!
Well I pulled the trigger yesterday and bought a pellet pooper. My new Grilla Grills Silverbac should be on its way soon. Can't wait!
Well I pulled the trigger yesterday and bought a pellet pooper. My new Grilla Grills Silverbac should be on its way soon. Can't wait!
Pellets, in most cases are pure wood too. Some companies use oils and additives, however it's possible to find 100% hardwood in various species, which is what I'm using currently. As of this very moment I'm smoking a couple chicken breast and a few links of sausage to get myself familiar with the smoker. The blend includes Hickory, Cherry, Hard Maple & Apple. Cookin' Pellets only sells 2 types. The "Perfect Mix" and 100% Hickory.