First off, I love the Weber Hoodie! I own a WSM and it produces some great BBQ. This was a great match up, but I'm not surprised by the results. I love how you include your wife in your videos to get her perspective. Great video as always.
I had an 18” wsm for ten years and for the last three the Weber kamado. Getting old I found the wsm hard on my back and the kamado has been very kind to my body so I gave my wsm to a friend. For the wsm water pan, I just wrapped in foil a brick to give thermal mass for the wsm … and that worked just great. The kamado is much more fuel efficient by a large positive margin. Still working to max my smoking skills on the kamado. I have a kettle for grilling, the kamado is my dedicated smoker…. Cheers from Canada
Thanks for sharing your experiences. I like your idea about wrapping a brick in foil for the water pan. I really don't want to go down the road of filling it with water.
I was starting to think I had too many smokers but after seeing all of yours I feel better. 😂. That was a great comparison to. I have the WSM 22 and a yoder 1500. I just got the WSM 22 and I’m doing beef ribs this weekend. Good timing. Thanks for all your videos.
Welcome to the "addicted to collecting smokers" club 😂. Fortunately, my wife has been fully supportive. Congrats on your WSM 22 & good luck with the beef ribs!
Great test thanks. I had a WSM for many years and found it to be a fantastic smoker. I have had the Weber Summit Kamado now for year and half. Agree with all the comments that it uses less fuel. Once I wrap in foil and move to electric oven. The meat is a lot closer to the heat source than WSM and I found that to make a big difference. I started placing a water pan under the meat to create a better buffer. But I prefer “dry” smoking and rather spray with water after approx two hours. So still need to find better approach. Cheers
I picked #1 as the WSM straight away from appearance. I remember watching Harry Soo do a Weber shootout and the Summit bark was a little darker than the WSM. I use a WSM 18 as my go to, and have enough cooks to prefer it for my general lown and slow bbq'ing. That being said, the worst enemy for me with the WSM has been high/ changing winds....especially with lump charcoal.
I just use a temp controller on mine, lol. I got tired of fussing with it when it's windy af. It's soo nice to have the controller, dude. Get yourself one, wayy worth it imo
@jp4751 Thanks for sharing your experience with the WSM. I remember watching @SlapYoDaddyBBQ - Harry Soo's video a few years ago but I couldn't remember the outcome. Harry still swears by the WSM & I can see why.
@@BackyardSmokeMasterBBQ Harry was one of the main reasons I chose the WSM many years ago. It has served many Thanksgiving Turkeys faithfully. It is my most used aside from my 14 in Little Joe. I have debated getting into offsets, but I like the relatively set it/forget it ease of use. I know offset is King, but I think for the most part, I can accept an 8-8.5 out 10 from a WSM vs a 10 out of 10 on offset when it means I don't have to feed logs and tend a fire all day. I can setup my WSM, and once I dial in temp, pretty much just occasionally look out the window at the temp gauge to make sure it's good.
@@jp4751 I don’t blame you for sticking with the WSM. I still love the challenge & satisfaction from cooking with my LSG offset but sometimes you just don’t have all day to be tinkering with it. The WSM is an outstanding alternative.
I also have the WSM 22.5 inch and a Weber master touch kettle . I don't have a problem with the kettle but the WSM is definitely more set & forget . You have to allow for more fuel usage but this year I'm trying to get a grip on that . All the best to you .
Oh my God, dude!!! This is the second video I've been looking for and they've both been on your channel!! Good job with thinking about content no one else is doing. This is not a rinse and repeat channel, brother. I love it! Keep it up!
Excellent video! I have both of these grills and did a brisket and venison ribs on the WSK and the WSM respectively during a snow storm. We got about 6.5 inches of snow. Not ideal weather to say the least. The temps held for the duration of the rib cook at about 260 to 280 for about 4 hours or so. Ive learned that the WSM 22 is a fuel hog and needs to be loaded full for long cooks in order to maintain temps. Be sure to load it up, use the Minion method, and it will give you a long cook. Fuel type plays a big impact on this. The brisket finished after about 12 hours. Goal temp was 250 to 260. However, the temp dropped overnight to about 180. I just had to open the vent and the temp came up to goal. I didn't need to add more fuel. FYI I used Jealous Devil Lump for both cooks. The ribs and the brisket turned out wonderful. IMO, the WSK is the king and does everything well. The WSM 22 is excellent as well, bit it consumes fuel like no other. This grill will only be used for low and slow. The WSM also needs a lot mods to make it easy to use.
Thanks for sharing your observations and I agree with you. I love the WSK for its all around versatility. It can handle anything you throw at it. I just ordered Arbor Fab’s charcoal basket & minion ring. That should allow me to get a lot more fuel in the WSM for those long low & slow cooks.
@@BackyardSmokeMasterBBQ try the B&B charlogs. It is a really dense briquettes and it lasts for a long time. They work well in the WSM, and last an insanely long time in the WSK. They are inexpensive as well
Glad to see this comparison. The larger (meatier) salad on the WSM may have added a bit to the tenderness/juiciness of that piece of meat. I was an 18” WSM user for over 10 years and was over the moon with its performance. Moved, and “upgraded” to a 22” WSM but could not manage temp control well like I could in the 18”. Sold it and moved up to the Summit Kamado. Just starting to smoke on it now.
@glockfan40 I agree that the larger cut may have contributed to the tenderness advantage but I am starting to think that as a dedicated smoker, the WSM holds a slight advantage but the WSK is still the champ for overall versatility & it’s capability to accommodate anything & everything.
Kenyatta, geez, first the Hunsaker and now the WSM both creamed the Weber Kamado and at a fraction of the cost. Some day I'm going to end up in a small condo and if I have room for one grill, I'm still wondering what it will be. Until recently, I thought the Weber Kamado would be the one, but now not sure. I've always been intrigued with the WSM. Phil in Florence (RIP) did some mods to his WSM, as did Baby Back Maniac. Maybe you have done this alread as I'm new to your channel, but you appear to have quite a collection of grills and smokers there. I'd like to see them all and hear of your opinion of each. Good video. You deserve hazardous duty pay for doing this one!
Thanks Tom.... don't get me wrong, I still love my Summit Kamado and I highly recommend it. It is versatile and rock solid for all types of cooking styles (low & slow, hot & fast, grilling, etc). As for the WSM, I am slowly making some mods.... I just ordered a larger charcoal basket that will help for long cooks. Let me know what you're interested in..... I'm trying to get more videos out that address viewer questions.
Tom, the WSK can do it all and do it all in a really good fashion. The WSM is really a low and slow master and you really cannot grill with it. I have reverse seared on the WSM, by pulling off the middle cylinder and throwing a grate over the coals, but it really didn't work too good. BTW, I have both. And the WSK double wall works great in the cold of Wisconsin winters.
creamed? that's a joke. WSK outcooks a WSM everyday of the week. and the WSK is NOT a unitasker. you might want to cook on both for yourself before drawing the creamed conclusion. i sold my WSM and own a WSK and have never looked back.
Thanks for the video. I cook during blizzards, torrential pours and heat waves. I normally season the day before and dry brine. Then try and get a good rest before I start. Depending on when I start. The weather can change multiple times. LOL
Awesome video. I have a 22 WSM, but haven’t used it in a while because of work. I decided to get a LSG pellet grill & just ordered it. Not sure how much I’ll use the WSM. I also have a 26” kettle that I use a lot for grilling.
Alright, man, after watching the second video, I subbed. And when your wife said she was "right and won" (paraphrasing) it started to sound like a dig, and then she followed with because she "bought it for you and you love it," man, that literally choked me up. 🍻
I use B&B or Jealous Devil lump with the snake method, vents wide open and don’t usually have a temp or fuel consumption problem. I have the WSM 18 tho. Great looking cooks!
Kenyatta, I really enjoyed this video because it did not go as you planned. Wind, rain, adding fuel, drip pans, empty water pans…this one had it all. You didn’t have to post it, but I’m glad you did because many of us need to see how we have to improvise on the fly to get through a cook. I don’t own a WSM but I do own a WSK. Wouldn’t trade it for the world. Keep the vids coming brother & thanks!
I agree with you. I like showing the pivots as needed due to weather. I remember a time when my charcoal snake almost died because I didn’t set it up correctly.
I try to take something from every cook that will help in the future. The pivots that you have to make from bad weather are the ones that you really learn from.
I see you got the "Unknown BBQ" hinge on the WSM which is great (I got mine from cajun bandit) and the #1 accessory IMO for the WSM. I found the WSM in rain / snow, the water runs right into the cooker down the middle drum (due to the inset cover design). And without the double wall of the WSK, the WSM loses efficiency in cold and windy weather (and you use much more fuel). But, the WSM gives superior low and slow BBQ in my opinion. The WSK wins in it's flexibility and can do it all.
I agree, I still think the WSK is the best versatile charcoal cooker available. The WSM is designed for smoking so it should be superior at smoking. I'm happy to have both in my BBQ arsenal.
Great video! I’m newer to your channel, and I’m curious if you’ve tried the Pit Barrel Cooker yet? I was originally looking as a WSM, but then the PBC caught my eye too. I don’t need one cooker to do everything because I’m lucky enough to have the space to have multiple grills/smokers. I think I’ll end up with the Summit Kamado soon too. I bought the cheap CharGriller Akron last year just to see if I’d enjoy a Kamado. Yep, I’m hooked!
The Pit Barrel Cooker is a great smoker. It's easy to use and it is a good value buy. The Summit Kamado is very versatile and can accommodate smoking, grilling, and whatever you throw at it. If you only want to smoke, then the PBC is a great pick. If you want more of a do everything cooker, then I'd recommend the Summit Kamado.
@@BackyardSmokeMasterBBQ Thank you for your reply! I've subscribed to your channel because you make great videos! Also, every time my wife gives me a hard time about having multiple grills/smokers, I'll just show her your channel and tell her I don't have a problem!😂
If I had to pick I would choose the WSK because of its ease of use and overall versatility. It is also easier to recover if you overshoot your desired temperature. Ceramic kamados are extremely well insulated which causes them to require more time when you need to lower the temperature.
Thanks John, I'll definitely try to get a PK vs Summit Kamado out. The rain and wind is a little tricky to plan.... this one just happened to work out that way. I was prepared for a little rain but I wasn't anticipating the wind at all.
The summit costs 4 times as much as the wms. I'm surpised that the wms cooked better even though it took a little more attention. I am considering buying a wsm this spring, but can't deside on the size. Most of the cooking done in my house is for two.
The WSK is more of a do everything cooker than the WSM which is a smoker. Also, as many have pointed out, the WSK is much more fuel efficient than the WSM so it does not burn through nearly as much coal as the WSK. If you’re looking for overall versatility, then I would recommend the WSK. If you’re primarily looking for a smoker, then I’d lean WSM.
I have an 18” WSM and a buddy with a 21”. The 18” is considerably more fuel efficient. I cheated and added a ThermoWorks Signals and Bellows. Convenience of a pellet with the taste of a traditional smoker. Never had an issue with capacity. Have done 3 pork butts at a time on it.
Interesting and I've wanted the Summit Kamado with table for a while. I have a Performer Kettle and love the table. But Summit is pricy. I have the WSM 18 & 22 and both of them are great but I think the 18" is more consistent and charcoal seems to last longer but the smaller size can be an issue for certain things. Also I'm not sure if mine is older (got on marketplace) but my 18" is made of much heavier material than my 22".
I will be buying the version without the table and spending $100ish on a SS cart, or skipping it altogether and just putting it near my gasser if I need the table space.
Well I am happy with my current setup, just saying if I had the extra cash or found a great deal on one, I'd like the built-in table. I did move my WSM to the right of my performer kettle so I have table access.
Great video but I am not surprised at the results especially without added wood. Less cook time on the WSK=less smoke, less taste, less tenderness. Would have liked to seen how much coal was left on the WSK at the end also. Keep up the good work.
So to summarize-your wife encouraged you several years ago to buy a second Hunsaker drum and then for Christmas last year she bought you a WSM. Fantastic.
I’ve had three wsm’s and a couple of Kamado Joes so I’m gonna guess the verdict before watching. Although the Summit held temps better and the ribs cooked on it had better bark, the WSM ribs had more smoke flavor. Probably gonna sell my KJ Big Joe because most everything I cook nowadays comes off the PK or my offset smoker.
@@BackyardSmokeMasterBBQ of course! Good call to run the WSM without water because it’s a real fuel hog, especially with water in the pan. My guess is that the thicker beef ribs won simply because they were thicker and meatier ribs. And it looked like you really nailed both racks! Only thing I’d done differently would have been to use some good lump and a few oak or pecan chunks. Both me and my buddy have found our ceramic kamados to cook faster and more efficiently but we’d get more smoke flavor with the WSM. Not as much as if smoking on a PK or offset smoker, though.
@@davidrussell631 Thanks again, I used briquettes (with wood chunks on the bottom) based on Harry Soo’s videos but I think that I will start using lump in the WSM.
@@BackyardSmokeMasterBBQ Gotcha. You told your wife you used strictly briquettes but you meant no lump. Yeah, I use briquettes as well, especially for long cooks. B&B competition oak briquettes work exceptionally well for long cooks and actually add a bit of a nice smoke flavor on their own. I recently smoked a big pork butt on my PK with them and just a few hickory chunks that turned out fantastic. Happy Q’n on that new WSM. Six big pork butts will fit just fine and feed the whole neighborhood and then some 😆
You’re right, I was telling my wife that I didn’t use lump. Someone else recommended B&B char-logs which I believe are the competition briquettes that you’re referencing. I guess I need to get a bag & try them!
First off, I love the Weber Hoodie! I own a WSM and it produces some great BBQ. This was a great match up, but I'm not surprised by the results. I love how you include your wife in your videos to get her perspective. Great video as always.
Thanks Mark!
I had an 18” wsm for ten years and for the last three the Weber kamado. Getting old I found the wsm hard on my back and the kamado has been very kind to my body so I gave my wsm to a friend. For the wsm water pan, I just wrapped in foil a brick to give thermal mass for the wsm … and that worked just great. The kamado is much more fuel efficient by a large positive margin. Still working to max my smoking skills on the kamado. I have a kettle for grilling, the kamado is my dedicated smoker…. Cheers from Canada
Thanks for sharing your experiences. I like your idea about wrapping a brick in foil for the water pan. I really don't want to go down the road of filling it with water.
I was starting to think I had too many smokers but after seeing all of yours I feel better. 😂. That was a great comparison to. I have the WSM 22 and a yoder 1500. I just got the WSM 22 and I’m doing beef ribs this weekend. Good timing. Thanks for all your videos.
Welcome to the "addicted to collecting smokers" club 😂. Fortunately, my wife has been fully supportive. Congrats on your WSM 22 & good luck with the beef ribs!
There’s no such thing as “too many smokers”.
Great test thanks. I had a WSM for many years and found it to be a fantastic smoker. I have had the Weber Summit Kamado now for year and half. Agree with all the comments that it uses less fuel. Once I wrap in foil and move to electric oven. The meat is a lot closer to the heat source than WSM and I found that to make a big difference. I started placing a water pan under the meat to create a better buffer. But I prefer “dry” smoking and rather spray with water after approx two hours. So still need to find better approach. Cheers
Thanks for sharing your experience.
I picked #1 as the WSM straight away from appearance. I remember watching Harry Soo do a Weber shootout and the Summit bark was a little darker than the WSM.
I use a WSM 18 as my go to, and have enough cooks to prefer it for my general lown and slow bbq'ing.
That being said, the worst enemy for me with the WSM has been high/ changing winds....especially with lump charcoal.
I just use a temp controller on mine, lol. I got tired of fussing with it when it's windy af. It's soo nice to have the controller, dude. Get yourself one, wayy worth it imo
@jp4751 Thanks for sharing your experience with the WSM. I remember watching @SlapYoDaddyBBQ - Harry Soo's video a few years ago but I couldn't remember the outcome. Harry still swears by the WSM & I can see why.
@dank9288639 I've used controllers in the past with my Kamado Joe, they can definitely come in handy in windy conditions.
@@BackyardSmokeMasterBBQ Harry was one of the main reasons I chose the WSM many years ago. It has served many Thanksgiving Turkeys faithfully. It is my most used aside from my 14 in Little Joe. I have debated getting into offsets, but I like the relatively set it/forget it ease of use. I know offset is King, but I think for the most part, I can accept an 8-8.5 out 10 from a WSM vs a 10 out of 10 on offset when it means I don't have to feed logs and tend a fire all day.
I can setup my WSM, and once I dial in temp, pretty much just occasionally look out the window at the temp gauge to make sure it's good.
@@jp4751 I don’t blame you for sticking with the WSM. I still love the challenge & satisfaction from cooking with my LSG offset but sometimes you just don’t have all day to be tinkering with it. The WSM is an outstanding alternative.
I also have the WSM 22.5 inch and a Weber master touch kettle . I don't have a problem with the kettle but the WSM is definitely more set & forget . You have to allow for more fuel usage but this year I'm trying to get a grip on that . All the best to you .
Thanks for sharing your experience. I just ordered a larger charcoal basket for the WSM to help account for the greater fuel use.
Oh my God, dude!!! This is the second video I've been looking for and they've both been on your channel!! Good job with thinking about content no one else is doing. This is not a rinse and repeat channel, brother. I love it! Keep it up!
Thank you so much. I appreciate your support.
Excellent video! I have both of these grills and did a brisket and venison ribs on the WSK and the WSM respectively during a snow storm. We got about 6.5 inches of snow. Not ideal weather to say the least.
The temps held for the duration of the rib cook at about 260 to 280 for about 4 hours or so. Ive learned that the WSM 22 is a fuel hog and needs to be loaded full for long cooks in order to maintain temps. Be sure to load it up, use the Minion method, and it will give you a long cook. Fuel type plays a big impact on this.
The brisket finished after about 12 hours. Goal temp was 250 to 260. However, the temp dropped overnight to about 180. I just had to open the vent and the temp came up to goal. I didn't need to add more fuel.
FYI I used Jealous Devil Lump for both cooks. The ribs and the brisket turned out wonderful.
IMO, the WSK is the king and does everything well. The WSM 22 is excellent as well, bit it consumes fuel like no other. This grill will only be used for low and slow. The WSM also needs a lot mods to make it easy to use.
Thanks for sharing your observations and I agree with you. I love the WSK for its all around versatility. It can handle anything you throw at it. I just ordered Arbor Fab’s charcoal basket & minion ring. That should allow me to get a lot more fuel in the WSM for those long low & slow cooks.
@@BackyardSmokeMasterBBQ try the B&B charlogs. It is a really dense briquettes and it lasts for a long time. They work well in the WSM, and last an insanely long time in the WSK. They are inexpensive as well
@@hedontevenhavehislicenseli2058 Thanks for the tip! I’ve seen them at Ace Hardware but I haven’t tried them yet.
Glad to see this comparison. The larger (meatier) salad on the WSM may have added a bit to the tenderness/juiciness of that piece of meat.
I was an 18” WSM user for over 10 years and was over the moon with its performance. Moved, and “upgraded” to a 22” WSM but could not manage temp control well like I could in the 18”. Sold it and moved up to the Summit Kamado. Just starting to smoke on it now.
@glockfan40 I agree that the larger cut may have contributed to the tenderness advantage but I am starting to think that as a dedicated smoker, the WSM holds a slight advantage but the WSK is still the champ for overall versatility & it’s capability to accommodate anything & everything.
Always love your reviews. The Summit wins the fuel consumption contest, but Harry Soo wins lots of awards with the WSM.
Absolutely…. as the saying goes, it’s not the cooker, it’s the pitmaster who makes great food.
Kenyatta, geez, first the Hunsaker and now the WSM both creamed the Weber Kamado and at a fraction of the cost. Some day I'm going to end up in a small condo and if I have room for one grill, I'm still wondering what it will be. Until recently, I thought the Weber Kamado would be the one, but now not sure. I've always been intrigued with the WSM. Phil in Florence (RIP) did some mods to his WSM, as did Baby Back Maniac. Maybe you have done this alread as I'm new to your channel, but you appear to have quite a collection of grills and smokers there. I'd like to see them all and hear of your opinion of each. Good video. You deserve hazardous duty pay for doing this one!
Thanks Tom.... don't get me wrong, I still love my Summit Kamado and I highly recommend it. It is versatile and rock solid for all types of cooking styles (low & slow, hot & fast, grilling, etc). As for the WSM, I am slowly making some mods.... I just ordered a larger charcoal basket that will help for long cooks. Let me know what you're interested in..... I'm trying to get more videos out that address viewer questions.
@@BackyardSmokeMasterBBQ A review of all of your BBQ equipment would be interesting.
Tom, the WSK can do it all and do it all in a really good fashion. The WSM is really a low and slow master and you really cannot grill with it. I have reverse seared on the WSM, by pulling off the middle cylinder and throwing a grate over the coals, but it really didn't work too good. BTW, I have both. And the WSK double wall works great in the cold of Wisconsin winters.
@@WiscTJK I 💯 percent agree with your assessment.
creamed? that's a joke. WSK outcooks a WSM everyday of the week. and the WSK is NOT a unitasker. you might want to cook on both for yourself before drawing the creamed conclusion. i sold my WSM and own a WSK and have never looked back.
Thanks for the video. I cook during blizzards, torrential pours and heat waves. I normally season the day before and dry brine. Then try and get a good rest before I start. Depending on when I start. The weather can change multiple times. LOL
True dedication to the craft…. I love it!
Awesome video. I have a 22 WSM, but haven’t used it in a while because of work. I decided to get a LSG pellet grill & just ordered it. Not sure how much I’ll use the WSM. I also have a 26” kettle that I use a lot for grilling.
You have a nice collection! I'm hoping to cook on the LSG pellet smoker someday.
Great video. Been a WSM fan for 20yrs, and don't see that changing, but loved the content.
Thank you, much appreciated!
Alright, man, after watching the second video, I subbed. And when your wife said she was "right and won" (paraphrasing) it started to sound like a dig, and then she followed with because she "bought it for you and you love it," man, that literally choked me up. 🍻
Thank you for subscribing. Yeah, Jeannine expects me to love all of her gifts to the fullest 😂
I use B&B or Jealous Devil lump with the snake method, vents wide open and don’t usually have a temp or fuel consumption problem. I have the WSM 18 tho. Great looking cooks!
Thanks Steven, I like the minion method but I need to see how things go with the snake method too.
Kenyatta, I really enjoyed this video because it did not go as you planned. Wind, rain, adding fuel, drip pans, empty water pans…this one had it all. You didn’t have to post it, but I’m glad you did because many of us need to see how we have to improvise on the fly to get through a cook. I don’t own a WSM but I do own a WSK. Wouldn’t trade it for the world. Keep the vids coming brother & thanks!
Thank you @Nurhyme I've always tried to show the good, bad, and the ugly 😂. I appreciate your comments and support!
I agree with you. I like showing the pivots as needed due to weather. I remember a time when my charcoal snake almost died because I didn’t set it up correctly.
I try to take something from every cook that will help in the future. The pivots that you have to make from bad weather are the ones that you really learn from.
I see you got the "Unknown BBQ" hinge on the WSM which is great (I got mine from cajun bandit) and the #1 accessory IMO for the WSM. I found the WSM in rain / snow, the water runs right into the cooker down the middle drum (due to the inset cover design). And without the double wall of the WSK, the WSM loses efficiency in cold and windy weather (and you use much more fuel). But, the WSM gives superior low and slow BBQ in my opinion. The WSK wins in it's flexibility and can do it all.
I agree, I still think the WSK is the best versatile charcoal cooker available. The WSM is designed for smoking so it should be superior at smoking. I'm happy to have both in my BBQ arsenal.
Great video! I’m newer to your channel, and I’m curious if you’ve tried the Pit Barrel Cooker yet? I was originally looking as a WSM, but then the PBC caught my eye too. I don’t need one cooker to do everything because I’m lucky enough to have the space to have multiple grills/smokers. I think I’ll end up with the Summit Kamado soon too. I bought the cheap CharGriller Akron last year just to see if I’d enjoy a Kamado. Yep, I’m hooked!
The Pit Barrel Cooker is a great smoker. It's easy to use and it is a good value buy. The Summit Kamado is very versatile and can accommodate smoking, grilling, and whatever you throw at it. If you only want to smoke, then the PBC is a great pick. If you want more of a do everything cooker, then I'd recommend the Summit Kamado.
@@BackyardSmokeMasterBBQ Thank you for your reply! I've subscribed to your channel because you make great videos! Also, every time my wife gives me a hard time about having multiple grills/smokers, I'll just show her your channel and tell her I don't have a problem!😂
@@user-ho1yn6ms7y Glad I could help on both fronts 😂. Thanks for subscribing!
Great video. I appreciate your work! 👍
Thank you!
Quick question which smoker do you like best the Weber summit or the kamado Joe and why
If I had to pick I would choose the WSK because of its ease of use and overall versatility. It is also easier to recover if you overshoot your desired temperature. Ceramic kamados are extremely well insulated which causes them to require more time when you need to lower the temperature.
Great job sir. I’m going to add a wrinkle; how about your PK vs. Summit Kamado in windy and rainy conditions since they both are known to hold temps.
Thanks John, I'll definitely try to get a PK vs Summit Kamado out. The rain and wind is a little tricky to plan.... this one just happened to work out that way. I was prepared for a little rain but I wasn't anticipating the wind at all.
The summit costs 4 times as much as the wms. I'm surpised that the wms cooked better even though it took a little more attention. I am considering buying a wsm this spring, but can't deside on the size. Most of the cooking done in my house is for two.
The WSK is more of a do everything cooker than the WSM which is a smoker. Also, as many have pointed out, the WSK is much more fuel efficient than the WSM so it does not burn through nearly as much coal as the WSK. If you’re looking for overall versatility, then I would recommend the WSK. If you’re primarily looking for a smoker, then I’d lean WSM.
I have an 18” WSM and a buddy with a 21”. The 18” is considerably more fuel efficient. I cheated and added a ThermoWorks Signals and Bellows. Convenience of a pellet with the taste of a traditional smoker. Never had an issue with capacity. Have done 3 pork butts at a time on it.
Got the same type of weather here in Tacoma, Wa This is good information, Ribs looked great
Thank you 😊
Interesting and I've wanted the Summit Kamado with table for a while. I have a Performer Kettle and love the table. But Summit is pricy. I have the WSM 18 & 22 and both of them are great but I think the 18" is more consistent and charcoal seems to last longer but the smaller size can be an issue for certain things. Also I'm not sure if mine is older (got on marketplace) but my 18" is made of much heavier material than my 22".
I will be buying the version without the table and spending $100ish on a SS cart, or skipping it altogether and just putting it near my gasser if I need the table space.
That’s the same approach that I took. I didn’t want to spend the extra money for the built-in cart, got a separate one at Costco and saved some money.
Well I am happy with my current setup, just saying if I had the extra cash or found a great deal on one, I'd like the built-in table. I did move my WSM to the right of my performer kettle so I have table access.
Great video but I am not surprised at the results especially without added wood. Less cook time on the WSK=less smoke, less taste, less tenderness. Would have liked to seen how much coal was left on the WSK at the end also. Keep up the good work.
Thank you, I placed the wood under the coals so that they could smolder. About half of the fuel in the WSK was left.
WSM is a great grill got mine last year right after the biggest one came out 22.5 all the way
I cooked ribs my first time on the WSM and my family said they were the best ribs they had ever tasted
I did a brisket over the weekend, ribs are probably next.
I subscribed like the way you do your vids
Thank you, I appreciate your support.
So to summarize-your wife encouraged you several years ago to buy a second Hunsaker drum and then for Christmas last year she bought you a WSM. Fantastic.
Yes, that is correct. She has always been encouraging and supportive of my BBQ journey.
I’ve had three wsm’s and a couple of Kamado Joes so I’m gonna guess the verdict before watching. Although the Summit held temps better and the ribs cooked on it had better bark, the WSM ribs had more smoke flavor. Probably gonna sell my KJ Big Joe because most everything I cook nowadays comes off the PK or my offset smoker.
Thanks for sharing your experiences.
@@BackyardSmokeMasterBBQ of course! Good call to run the WSM without water because it’s a real fuel hog, especially with water in the pan. My guess is that the thicker beef ribs won simply because they were thicker and meatier ribs. And it looked like you really nailed both racks! Only thing I’d done differently would have been to use some good lump and a few oak or pecan chunks. Both me and my buddy have found our ceramic kamados to cook faster and more efficiently but we’d get more smoke flavor with the WSM. Not as much as if smoking on a PK or offset smoker, though.
@@davidrussell631 Thanks again, I used briquettes (with wood chunks on the bottom) based on Harry Soo’s videos but I think that I will start using lump in the WSM.
@@BackyardSmokeMasterBBQ Gotcha. You told your wife you used strictly briquettes but you meant no lump. Yeah, I use briquettes as well, especially for long cooks. B&B competition oak briquettes work exceptionally well for long cooks and actually add a bit of a nice smoke flavor on their own. I recently smoked a big pork butt on my PK with them and just a few hickory chunks that turned out fantastic. Happy Q’n on that new WSM. Six big pork butts will fit just fine and feed the whole neighborhood and then some 😆
You’re right, I was telling my wife that I didn’t use lump. Someone else recommended B&B char-logs which I believe are the competition briquettes that you’re referencing. I guess I need to get a bag & try them!
Nice video
Thanks
We need a rematch with good weather! Haha
I agree 😄
I love my WSM
WSM is probably the best smoker in terms of price and performance.
I agree, its tough to beat, especially for the $.
Easy temp control once you figure out how your WSM cooks
I’m still figuring it out, but I agree. It holds temps like a champ.
Great face off.
Thank you!