WSM vs. Trager vs. Bradely vs. Cookshack

abingdonrowes · Newbie Joined: 29 Nov 2006 Posts: 81

Hello to all Q-ers. This is my first post as a new member of the smoke ring. I would probably classify myself as a novice compared to you hard core Q-ers. I am in need of some advice and opinions on a new smoker. I have been using a cheap, but effective Chargriller. Unfortunately, without modification, the Chargriller runs very hot on the firebox side and requires lots of fire-tending because the metal is so thin (you get what you pay for). However, I am on an extremely tight budget and am interested in purchasing a smoker which is much less labor intensive (yes I am a lazy-q-er) Wink

as my Chargriller requires tending about every half hour in colder weather.

At most, my main smoking fare is pulled pork. Usually, quantities are small although I have catered for up to 200 people on occassion. I am looking at a Traeger "Texas Style", a WSM, a Bradley digital smoker, and a Cookshack if I can find a model I can afford. Can you please give me some opinions (from actual experience only please) on these grills/smokers?

The Traeger:
How stable is the temperature with the standard thermostat? Optional thermostat?
How consistant is the heat throught the cooking chamber? Any hotspots?
How is the flavor of the finished product compared to old school wood-fired smokers?

The WSM:
How much product can fit in the WSM in terms of pork shoulders?
Are there any distinguishable bad flavors associated with using the "Minion Method"?
How is the flavor of the finished product compared to old school wood-fired smokers?

The Bradley:
How stable is the temperature?
How is the flavor of the finished product compared to old school wood-fired smokers?

Cookshack:
How stable is the temperature?
How is the flavor of the finished product compared to old school wood-fired smokers? Is it worth the $ compared to the three above?

Thanks in advance for the advice for a newbie! Laughing

P.S. - would love to receive any good tips or recipes for smoking a venison ham!

bigabyte · Posted: Dec 05 2006 Post subject:

I have no experience with the other cookers, so I'll talk about the WSM. You will be hard pressed to feed 200 with one WSM. Now 2 WSM's and you can feed 300 easy!

How much product can fit in the WSM in terms of pork shoulders?
You can fit in 6 butts if you set them up right. If you fashion an extra rack you may be able to fit in 2 or 3 more.

Are there any distinguishable bad flavors associated with using the "Minion Method"?
No.

How is the flavor of the finished product compared to old school wood-fired smokers?
The same. I have both an offset and WSM. No difference in taste.
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

BoilermakerFan · Posted: Dec 05 2006 Post subject:

If you are on a tight budget, why don't you just add the mods to your Char-Griller?

Diffuser, tuning plates, ceramic briquettes, inner smoke stack extension, SFB expanded metal firebasket, and exhaust stack extension. Read the Brinkman SnP thread by Alien and the Char-Griller threads. All of the mods combied are less than $100, plus you can still use the Char-Griller as a grill if your asked to provide burgers and dogs on occasion...

Then save your money and buy the smoker you want, even if it's $300 more than your budget allows right now.
_________________
My highly tweaked Char-Griller Smokin' Pro died many years ago... my Weber Kettle gave us 20 years of great food... Now i'm rocking an Oklahoma Joe's Bronco!

BBQMAN · Posted: Dec 05 2006 Post subject:

abingdonrowes · Newbie Joined: 29 Nov 2006 Posts: 81

Yes, that is another option. However, my main goal here is to increase the amount of time between fire-tending sessions. I am just not convinced that even a heavily modified char-griller will be as labor-friendly as one of the grills to which I am inquiring. Any experience with how well a modified Chargriller holds temperature? Thanks for the advice too!

abingdonrowes · Newbie Joined: 29 Nov 2006 Posts: 81

Thanks for the welcome! My budget really needs to be $1,000 or less right now (preferably less.....much less!) Wink

Again, my main goal is easier fire management without sacrificing taste. My stock Char-Griller is just way too tempermental with temperature and requires almost constant babysitting.

abingdonrowes · Newbie Joined: 29 Nov 2006 Posts: 81

Thanks for the info!

Big Mark · Posted: Dec 06 2006 Post subject:

Welcome to the forum

Another vote for a WSM here. Although I have not cooked on any other machine I really cant see haw it can be any easyier than, fire it up.....top up coals 5-6 hours later. 6 hours later pull the pork....

All the taste none of the pot watching

bigabyte · Posted: Dec 06 2006 Post subject:

Yeah, I screwed up my calculation there. Embarassed

I was surprised myself, should have recalculated before posting it.

Here's what I meant, and how much you will get per WSM. Assuming 7 pounds per butt, you can fit 3 butts per rack, or 6 per cooker, for a total of 42 pounds of uncooked meat. Figuring 50% weight loss from cookikng and pulling out big fatty chunks when pulling, you will have 21 pounds of cooked meat, and can feed 80 people (As long as they are not all hungry fat guys). Laughing

I think I forgot to account for wieght loss on those initial figures. I'm gonna make up a pot of coffee. Apparently I am not all here today. Rolling Eyes

ON EDIT - Anyhow, if feeding 200 is your goal, that would require 3 WSM's, or about $600. That is still less than you will pay for other units, but if feeding 200 is your gig on a regular basis, it would recommend getting one big unit.
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

BBQMAN · Posted: Dec 06 2006 Post subject:

WSM then gets my nod. I used to have an older model New Branfels, similar to the brinkman and chargriller in style and size. It was a b*tch to control temps with until I got myself a log lighter and went to straight wood.

Another option (if you are handy with tools) is to get a BDS (Big drum smoker) style smoker going. If you build it yourself, you will save some money and get a pretty good sized cooker. Or just buy a BDS from Rocky- they seem to have a good system there at a reasonable price! :
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

BBQMAN · Posted: Dec 06 2006 Post subject:

mlebwill · Posted: Dec 06 2006 Post subject:

Hello,

I have both a WSM and Traeger Texas Style and love both.

For the money you can't beat a WSM (high volume, easy to use - nearly everyone here can go on and on why you should go with that). If you are on a budget, and want low maintenance - why don't you consider getting a WSM and add a Stoker or a Guru. It would be less than the Traeger and would offer similar set it and forget it results.

If you do feel like spending a grand - I would recommend the Traeger. I personally think it has a little more space than WSM - larger surface are for whole salmon filets and once you get the digital control (which I got as a free upgrade with my purchase) calibrated - it really is smooth sailing.

Whatever your choice is - good luck and I don't think you can go wrong with either unit.

By the way - I also have a char griller (which I got after the WSM) and I hate it compared to the other 2 for low and slow.

Mike
_________________
Traeger - Texas Style
WSM - Stoker
Weber Q 220

abingdonrowes · Newbie Joined: 29 Nov 2006 Posts: 81

Thanks Mike. I really don't want to spend a grand if I don't have to; however, the easier the smokin' the better. I have a couple of restaurants that want me to subcontract bbq to them to serve in their restaurants. Thus far, I just haven't had the time or desire to fight the 'ole chargriller doing that much bbq that often. If I had something that was less time consuming and less of a headache, I would be more inclined to take them up on the offer as well as do more catering. Right now I just do it via word of mouth if the money is right. Thanks again for the great info.

abingdonrowes · Newbie Joined: 29 Nov 2006 Posts: 81

While searching mods for the Chargriller, I saw the thread and pics for your modified Chargriller. That is sweet lookin! Have you gotten to try out your EZ-Que rotisserie?

BoilermakerFan · Posted: Dec 06 2006 Post subject:

dabaslab · BBQ Pro Joined: 06 Oct 2005 Posts: 515

I will respond to the two smokers that I have. The WSM and the Treager 075.

WSM: The only drawback to the WSM is the size. 6 butts is about it. The minion method is great. Long cooks (8 to 10 hours) are easy. taste is as good as you can make it. Cooks great right out of the box. With your budget buy 4 and five and have a ball.

Treager: The temps in a treager cycles as it feeds and burns pellets. During the cycle 25 degrees in not uncommon. The temps from left side of smoker to right side of smoke are very different. Right side is always hotter. Will average 25 to 35 degrees hotter than the left side. The 075 will hold four 9 lb. butts or three 11 lb briskets. Food is great once you learn how to cook on a pellet grill. This has to be one of the least labor intensive smokers there is. Flip a switch and forget it. For your budget you can buy the 075 with the digital controller and the grand is gone.

I don't know anything about the bradleys. There is always a bunch of them for sale on ebay. That says something about the product.

I don't own a Cookshack. But based on what I know about them if I could talk my wife in to letting me but another smoker and my choices were the ones you have listed, I would buy the Cookshack FE!00.

Why: It has all of the features of the Treager (set it anf forget it) without all of the drawbacks associated with the Treager. It is well insulated and the temps are extremely stable. Controller is much better, holds more meat and etc, etc, etc...

This is simply my humble opinion submitted on this day... Shocked

Dabaslab
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Son Seekers BBQ Team

abingdonrowes · Newbie Joined: 29 Nov 2006 Posts: 81

Good stuff! Thanks. Although after cooking on a stock Chargriller for the past five years or so, those temp variations sound pretty small to me! Laughing

abingdonrowes · Newbie Joined: 29 Nov 2006 Posts: 81

Trust me - I'd love to have a Diamond Plate. However, I just want to get something to do a good few trial months to be sure that the restaurant's orders (in addition to light catering) are pretty consistently strong before I invest in a rig of that stature. The restaurants aren't huge and I am in a small town; however, good Q is hard to find here. The mom n' pops that have "real pit smoked bbq" here (to which the closest is about 45 minutes from where I live) are pretty disappointing compared to what I have turned out with my short five years of experience. We'll see. I just don't have the capital to start this full time right now. After seeing how nice you made YOUR Char-Griller look, I am pretty tempted to keep it and make some "adjustments". Either that or I am leaning towards the WSM. Let me know how your EZ-Que rotisserie works out.

BoilermakerFan · Posted: Dec 06 2006 Post subject:

abingdonrowes · Newbie Joined: 29 Nov 2006 Posts: 81

That's kind of the route I am thinking about. Make sure to post the C-G smokestack extension dimensions as that will be one of my mods. Thanks again for all the great info.