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  4. I removed my water pan and use a heat deflector. Way better results! I also purchased a hanging unit to smoke snack sticks and summer sausage. She's a unit! We like it so much I purchased a second unit with the wife's approval! I have a inkbird temp controlled fan. It's a huge game changer. Super efficient with the fuel!

  6. I’m really excited about coverage for this smoker! I just bought a used one and am ready to get some good food smoking on it! I have seen some videos where they are doing some direct heat type smokes with chicken and pork steaks and would love to see your take on those!

  10. WSM is a fantastic cooker. All of the pellet stuff is frankly a lot of gadgetry. And I note the loss of smoke flavour compared to even a basic charcoal grill. And Kamados, benefits and drawbacks well known. The only thing is the WSM is a Smoker. And keen to see if the Summit can cook as well. 🙂 Great channel and subsciber.

  16. When, I was younger, my Weber's where the only grills I used. Never used gas. But, now a lot of years later, they seldom get used. I have now a Kamado and pellet grill. I switch off between the two. My WSM 18" and Performance grill taught me how to cook. But, my Kamado is my first grill in line. The pellet grill is for when I don't feel like doing a long cook. I enjoy seeing all of grill reviews.

  17. I think one of the best budget beginner offset is the char griller grand champ XD, if you could get your hands on one of those! Seems better in every way over the Oklahoma Joe choices. I have one, love it. Added fire brick to the fire chamber and it holds steady and burns clean.

  20. I'm using a Weber kettle and one of the things that drives me nuts has been fire management with lump hardwood charcoal. I can use a snake method with the classic Kingsford briquettes and hold temp just fine, but with hardwood lump I get wide temp swings. Would love to see you do a video on controlling temp in something like a kettle that doesn't have the thermal mass to help it.

  21. I have this thing, and it is a piece of crap. Why? First of all you have 3 air intakes that need to be regulated. Then as it is made of thin metal and it is black the temperature inside can fluctuate if the sun shines directly on it (I experienced 40celsius range). This is not a smoker for beginners and experienced grillers would not consider it. So big thumbs down. Lets see what will be the next wundergrill 🙂

  22. I’ve used one for about 15 years. Between this and my KJr got my needs covered. I’m still amazed just how little fuel the KJr uses compared to my wsm. I feed pulled pork to 30+ on yearly group camp out on my WSM.

  23. I use a similar grill for cold smoking. It provides a large distance and has a barrier of radiation heat. Works a treat for bacon/ham, cheese and salmon. Mostly use it in autumn, winter and spring.

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