3D vs WEBER SMOKEY MOUNTAIN

[D.REAMS]

I have smoked for years on WSM and it makes great food.The problem is time I just do not have time for watching a long smoke and am looking for something easier.I tried a Camp Chef 24" propane but I had to watch it a lot more than WSM.  Does anyone have a WSM and is there a big difference in taste between the two? I am ready to order a 3D just don't want to make another mistake.  Thanks.
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[Glock_21]

I don't have a WSM so I can't give you a direct comparison.  I did, however, move over from a pellet grill/smoker to an SI #3 about a year ago.

I don't think it can get much easier than with the SI.  It truly is a "set it and forget it" process for most foods.  If you look through the forum you will often find the term "Lazy-Q".  The term fits.  There is no babysitting, no marinating to keep food from drying out.  No fuel to add or fire to keep going. 
Line the bottom of the smoker with a layer of foil, line the top of the firebox, weigh out a small amount of wood and add it to the box.  Put a small "loaf pan" of water beside the firebox.  Load your food, run the temperature probe(s) out the vent hole, shut the door and set the thermostat.  When the food hits the target internal temp you're done.

It truly is that simple with the SI.  And you have the benefit of this forum.  Lots of good folks on here willing to help.

I still have the pellet grill and it gets it's fair share of use as a grill/oven, but all of my smoked foods are done in the SI.

 

[DivotMaker]

D - Glad you found us!  Now that you're here, how about adding a first name and town to your signature line?  We'll help you out, big time, with this decision, but we're also a pretty friendly bunch to hang out with - even if you eventually don't go with an SI!

Now, we have a LOT of ex-WSM users (Kari, or "SconnieQ," comes to mind first).  You will find their input probably more valuable than mine, but I'll throw my 2¢ in anyways...

The WSM, and many, many "traditional" (wood or charcoal) smokers make some fantastic BBQ...IF you're willing to put the work in!  Personally, those days are long behind me!  I have better things to do than babysit a smoker for 12+ hours to have a successful 15-minute meal!  Lots of folks think that's what makes "real BBQ," but I disagree. 

Here's the beauty of the SI, compared to a lot of traditional smokers:

1.  It's what I call "Lazy Q."  To some "real" pit masters, this is the sin of BBQ.  You'll hear terms like "dorm fridge" smoker, and the like.  Ignorant.  I can make BBQ that blows many of them away, and I'd take that to the bank!  AND...I didn't have to babysit my smoker all day!!

2.  Insulation.  Here's the main difference.  These smokers are heavily insulated, with double-stainless walls...no plastic!  This is not a dorm fridge, but a real, commercial-grade, NSF-certified smoker (means banks will loan money for it to use in a restaurant...kind of a big deal).  What it means to you, is point 1, above.   Temperature maintenance, down to subzero conditions, is possible in these smokers!  See point 1, above.

3.  No more foiling, spritzing, mopping, unfoiling, mopping, spritzing....blah, blah, blah.  See point 1, above.

4.  They are tight, and well-insulated, so they hold moisture better than any smoker you can imagine.  Again, see point 1, above.

5.  True smoke flavor.  Because your meat is no longer influenced by the flavor of the fuel, you can actually focus on your prep spices, and will finally be able to really taste the difference in the flavor of different wood smoke!  You will begin to discern them enough to consider wood selection just like any other spice, in order to flavor your meat to your preference!  See point 1, above.

6.  Ease of use promotes more frequent use!  See point 1, above! 8)

I've smoke more meat in SIs, with far better results/compliments, than I have in my entire life.  Personally, as a user, I can't imagine going any other direction!  Like you, I was hesitant of the unknown, so I cheaped it out with a #1 to start (knowing it was actually too small for my needs).  I now have them all, except a 4D, and love 'em! 

Come and join us, D!  Ask lots of questions, and challenge our family - you'll be glad you did!! ;D

 

[D.REAMS]

Thanks for the warm welcome.I am Dewey from Durham NC.I have cooked on most types of cookers but not electric.I have some older neighbors that I cook BBQ for that are getting restless because I do not have time.The 3D sounds like what I am looking for.This forum seems to be great the little I have read.

 

[old sarge]

Welcome Dewey.  I went from an offset stick burner (which I still have) to electric over 4 years ago.  No regrets.

 

[NDKoze]

Tony pretty much nailed it. So, I will just say welcome from ND! It doesn't get much easier than the Smokin-It smokers. Plus, this group of men and women on this site are by far the best user group that I have ever belonged to. Just a top notch company all the way around.

 

[drains]

Welcome from Texas Dewey!  Been a #3 owner a while now and can testify with confidence that what you have read about SI smokers is true. I haven't used a WSM but hear they make good Q if you don't mind watching it closely. Come on over to lazy Q and you'll never go back!

 

[swthorpe]

Welcome from Delaware, Dewey!  I recommend that you go with the 3D - you won't regret it.  I have been smoking with a #2 for over four years now and pretty much have something in it every weekend.  My investment of time is more in prepping the meat for the smoke; once it is in the #2, I am off doing other things.  I do keep my remote temp with me when necessary to monitor the IT of the meat, but essentially there is nothing to do until it is time to remove the finished product.

 

[SconnieQ]

I used a WSM for 15 years. It made great Q, but it was always an all-day (and sometimes all-night) event. Which most of the time I "thought" I enjoyed. Constant monitoring, and at least a couple hours of fiddling with the vents to stabilize the temperature. Often having to settle for a temperature that was "in the ballpark". The wind picks up, and all of the sudden I'm back out there fiddling with the vents again... Then there was the spritzing and mopping (that's a habit you will have to break). And...something people rarely mention here is the cost of the fuel. I'm not going to go broke buying charcoal, but it could add 7-8 bucks to your meal.

I enjoyed smoking so much, that I wanted to get a smoker that was easier to use so I would use it more often, and use all winter long, on my covered back porch. I never used my WSM in the winter. That was a year-and-a-half ago, and I am sad to say I have not used my WSM since (poor fella). It remains covered in the garage. Since I bought a #1 (usually only smoke for 2-4 people), I assumed I could always get out the WSM for two turkeys, or large smokes. Hasn't happened. If I have the need for more space, I will buy a 3D. I know plenty of people within smelling distance who would love my #1. If you get the 3D, I doubt you'll ever use your WSM again.

Get some sleep! and get yourself that 3D! Tony (DivotMaker) is spot on about all of it. I really enjoy the overnight smokes now. Just put your meat in, and go to bed. What a difference from staying up all night with the WSM! As far as flavor comparison, I hate to say it, but the SI is much BETTER. Because you are not using charcoal, the flavor of the smoke is "clean" and not polluted. The first thing I noticed is the "flavor" of the wood, and that was before I had seen anything about that on this forum. With the WSM, it is a more generic "smoke" flavor. And since the SI uses very little wood, you can splurge on some really high quality smoking wood, which is well worth it.

Also, you are going to get much more consistent results with the SI. Because it is so well insulated, it holds the temperature and moisture much more consistently. As you know, with the WSM, a cold day vs a warm day or a rainy day could totally affect the cooker temperature, as well as the total cook time. You and I both know we've made what we thought were great briskets on the WSM, but then some were just "okay" and some occasionally dry. I could never be confident in reproducing the same results every time. Everything I have smoked on the SI is MUCH more moist than on the WSM. You thought your smokes were good on the WSM, wait til you do a brisket on the SI. They some off all jiggly, tender and moist like I was never able to achieve on the WSM. Also, if you enjoy doing lower temperature smokes, like fish/salmon/bacon, that's pretty tough to do on the WSM, but a breeze in the SI.

Finally, I use my SI way more than I EVER used my WSM! (And I loved that WSM.) It's really as easy as using your oven in your kitchen. Buying the 3D will not be a mistake. Buying anything else would be.

 

[DivotMaker]

There you have it, from a WSM expert, Dewey!  Kari is one sharp pit master, and I knew she'd help you out!  So, just order the 3D and get your smoke on! 8)

 

[cookingdude555]

I have had WSMs for about 9 years now.  I might be in the minority here, but I find that they are no trouble at all to use.  I load the charcoal and smoke wood, put a lit chimney on top, and leave one vent open on the top and bottom.  My 22.5" runs perfectly at 230-280 without any fiddling at all (I dont get hung up on the temp being exact, the wireless alarm tells me when the food is done).  The only vent adjustment is to shut both of them when the food is done.  For me it wasnt a SI vs. WSM thing.  I still have my WSM and use it.  I just now have the SI #3 when I dont want to deal with the prep.  Although I find the cleanup on the SI to be the same as the WSM.  Another advantage that the SI brings is this great forum.  People are really helpful here.  Honestly this site and the virtual weber bullet site (http://tvwbb.com/) are two of my favorite BBQ forums because of the demeanor of the members.  Good luck on your purchase.

 

[DivotMaker]

Thanks for your input, John!  There are no "wrong answers" in BBQ - just different opinions and experiences!  Look at RG; he has KEGs and about 47 other smokers!  It's all about a persons' level of commitment, and time.  You put it best; the SI is the smoker when you don't have time for the prep time! 

 

[SconnieQ]

I have had WSMs for about 9 years now.  I might be in the minority here, but I find that they are no trouble at all to use.  I load the charcoal and smoke wood, put a lit chimney on top, and leave one vent open on the top and bottom.  My 22.5" runs perfectly at 230-280 without any fiddling at all (I dont get hung up on the temp being exact, the wireless alarm tells me when the food is done).  The only vent adjustment is to shut both of them when the food is done.  For me it wasnt a SI vs. WSM thing.  I still have my WSM and use it.  I just now have the SI #3 when I dont want to deal with the prep.  Although I find the cleanup on the SI to be the same as the WSM.  Another advantage that the SI brings is this great forum.  People are really helpful here.  Honestly this site and the virtual weber bullet site (http://tvwbb.com/) are two of my favorite BBQ forums because of the demeanor of the members.  Good luck on your purchase.

I'm not knocking the WSM. It has served me well, and I hope to dust it off and use it again someday. (Maybe I'm just sentimental.) But given the choice, I keep choosing my SI. I get more consistent, and better results, with less effort and monitoring. And you are right, the cleanup is about the same. Both the WSM and SI are very easy to clean If you prep with a little foil.

 

[D.REAMS]

Well I just order me a Fathers Day gift a 3D. I love my WSM it really taught me to BBQ and I will never get rid of it. It will still get use when I cook 6 to 8 butts,I enjoy watching cooker just don't have time with sick father. Looking forward to being a member here.

 

[Glock_21]

Congrats on the purchase.  Hopefully in a couple of days you will be unpacking it and getting it seasoned up.  You will be cranking out great Q in no time.  Just remember, pics or it didn't happen.

 

[Boone]

I still use my WSM for those days when I have nothing better to do than sit in my back yard. The SI is the way to go with those long overnight smokes or when you have other things to do around the house. I can tell the difference in taste between the two. I get a much truer smoke flavor in the SI and can tell the difference between the different types of wood I use. I get requests from family and friends for my pork butts. They tell me mine are much better than what they get in the local BBQ joints .. and I tend to agree. I’m still working on perfecting my brisket but I think I am getting close. Even though everyone always looked forward to my cooks on the Weber, I never got such high praise with the cooks on my WSM.

 

[SconnieQ]

Well I just order me a Fathers Day gift a 3D. I love my WSM it really taught me to BBQ and I will never get rid of it. It will still get use when I cook 6 to 8 butts,I enjoy watching cooker just don't have time with sick father. Looking forward to being a member here.

Good for you! Let us know if you how it goes and if you have similar experiences coming from your WSM background.

 

[SconnieQ]

I still use my WSM for those days when I have nothing better to do than sit in my back yard. The SI is the way to go with those long overnight smokes or when you have other things to do around the house. I can tell the difference in taste between the two. I get a much truer smoke flavor in the SI and can tell the difference between the different types of wood I use. I get requests from family and friends for my pork butts. They tell me mine are much better than what they get in the local BBQ joints .. and I tend to agree. I’m still working on perfecting my brisket but I think I am getting close. Even though everyone always looked forward to my cooks on the Weber, I never got such high praise with the cooks on my WSM.

Well put, same for me.

 

[PNW Smoker]

Congrats on the purchase. You will not go wrong. I am entirely happy with my 3D.

 

[DivotMaker]

I can tell the difference in taste between the two. I get a much truer smoke flavor in the SI and can tell the difference between the different types of wood I use. I get requests from family and friends for my pork butts. They tell me mine are much better than what they get in the local BBQ joints .. and I tend to agree. I’m still working on perfecting my brisket but I think I am getting close. Even though everyone always looked forward to my cooks on the Weber, I never got such high praise with the cooks on my WSM.

So true!  That's one of the main reasons I really love SI!  I now treat wood smoke flavor just like any other spice, now that I can really tell the difference in the flavor profile it gives to the meat!