Originally Posted by Fire Me Boy! (Post 12214039)

I've actually read that a water pan in a komodo actually makes it noticeably TOO moist.

Originally Posted by tooge (Post 12214241)

Not really. They are both vertical style smokers/cookers in essence. Both are charcoal fueled. Both have a lid that opens at the top with the food above the heat/smoke source. Really, the only difference is that the BGE is ceramic and the Weber is enamel coated steel. Temp control is very similar as well. I don't use water in my WSM, rather I fill the water pan with a small layer of sand that I put foil over, so it doesn't act as a "water smoker". One is just larger, lighter, less expensive, and more mobile because it easily breaks down into it's three pieces. Also, I'm guessing you are using the cooking area of the 18" model. The 22.5 is much more. Regarding the temp control, I've had both the 18 and the 22.5, and I saw no difference at all in that. It just takes more coals to get the same temp on the 22.5, but were still talking only about 2 chimneys of fuel.

Originally Posted by Stewie (Post 12214268)

FMB. Do you own a smoker? Just curious.

Originally Posted by Fire Me Boy! (Post 12214275)

I used to have an offset, and at various points a propane vertical, and now an electric (that I got new for free, and don't use much).

I have a Weber Platinum charcoal kettle 22.5" for grilling. Done a /little/ smoking on it.

Originally Posted by Stewie (Post 12214290)

That's quite an array. Did any of those options turn out good Q?

Originally Posted by tooge (Post 12214257)

Oh, and one other thing. I hear BGE folks talk about how it's not just a smoker like the WSM, but it can grill, bake, etc. Ummmm, so can any vertical cooking vessel. If you pull out the middle section of the WSM, you essentially have a kettle with a lid. Don't use the water pan, and you are grilling. Use the water pan, and you are baking. Same thing.

Originally Posted by stanleychief (Post 12214303)

Not the same thing, sorry. I've owned my Kamado Joe for about 5 years now, and many grills and smokers prior to that. Sure, you can cook on just about any smoker or grill, but the BGE will do a much better job at baking, roasting and general cooking. Try some chicken off of a BGE, and you'll see what I mean. Food comes out moist without the need for added water. Temperature recovery and stability is much better due to the thick ceramic too.

I'd say that the WSM can easily smoke just as well if not better than a BGE, but cooking is another story. Anyone looking to just smoke stuff would be much better served by getting something cheaper.

Originally Posted by Stewie (Post 12214321)

Wait! What? This is about SMOKING! Who's baking/cooking???... in a smoker? There are several other BETTER methods for that.

Originally Posted by ILChief (Post 12213561)

Strange bump. I bought an egg over a year ago and love it

Originally Posted by stanleychief (Post 12214334)

I'm hoping you've been to this site already since you've had your BGE for a year: http://www.nakedwhiz.com/ceramic.htm

The lump charcoal database is awesome, as is the 'T-Rex' steak cooking method. It's absolutely worth trying.

Originally Posted by Stewie (Post 12214344)

Royal Oak Lump is the vendor for Price Chopper Lump. People know this and it flies off the shelf at half the price at PC when it's on sale. Stock up!

Originally Posted by Stewie (Post 12213980)

The main difference between a ceramic smoker and a WSM is that a WSM is a water smoker. That makes a big difference in my opinion. It tempers the heat from the coals and adds a ton of moisture. To each his own.