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The kettle Weber Smokey Mountain (WSM) is a vertical electric chain smoker. It is low cost and quality characteristics make it a success in the backyard barbecue smoker crowd. The features are the nickel-plated steel grills and ceramic coated. It has made possible two levels, the kitchen, which has two cooking grills at the same time, too.

The WSM is unique because it is a ceramic-metal-water, which provides for holding moisture in the food is cooked bread. It will keepa load of coal, which lasts for a solid twelve hours with proper ventilation. I mean WSM pistons and pork chest all the time, because it is convenient and easy to use. It's better than my smoking more compensation for less "Q" projects smoked meat.

Weber has recently introduced a new model (22 inches) that is larger than the current model (18 inches). This makes the WSM is very similar to the cooking surface to the average of Ugly Drum Smoker (UDS).

I have friends who are crazy about their discovery, the UDSFlock. Most kitchens UDS begin life as a 55-gallon drum to remove the clearing and burning in all contamination. Holes for air flow and grids are for food, plus it works. Coal added a field to the heat source. Like the WSM, UDS in a kitchen is directly over the coals.

The UDS cooking surface is larger than the traditional WSM. UDS, usually do not include a pan or bowl for water.

A UDS is reality”low cost” alternative for real smoked barbecue cooking because most projects start by finding a throw away 55 gallon drum. You just have to account for the time you spend making it (which can be substantial) for a real cost comparison. There are several resources on the net to describe how to make a UDS.

For those that don’t have the time (or the inclination) to make their own UDS there are ready made ones on the market. The cost is still relatively low and comparable to the WSM.

The only thing about the UDS is that kitchen grease falls directly on the coals. This leads to a distinctive flavor to the meat, which is attested by many fans as close to earlier times, grilled dishes.

Now the question is, what it boils, the best BBQ …. If the taste of the meat drips onto the coals, then wins UDS, but you can have the same effect on the WSM by removing the water pan.

If you do not likebutter in the fire, but like the simplicity and cost of the UDS, simply summed up to a boat and start the rust below the upper rack of the UDS lard before they reach the fire .

Both are great, cost effective alternatives for cooking great barbecue smoked. It's a personal preference.

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