I realize this thread is from a 2013 original post. Heck, I even posted on it when all I had was my
Weber Kettle and the Smokenator. That combination taught me to smoke meat, control temps, manage fuel, etc. I found the water tray was pretty useless and learned to dry smoke after trying several solutions. I was perfectly happy with
the Kettle/Smokenator set up but didn't realize my wife was unhappy that I'd spend all day Saturday and/or Sunday tending
the Kettle. About 90 minutes was all I could go before temps started dropping or rising beyond 25F of what I wanted.
It was my wife's idea that I upgrade, and count it as my Christmas present for 2013, six months after I started smoking. As soon as I started using the
WSM, and we started going to the movies, shopping, etc while meat was safely slow smoking at home on the
WSM, she said "Thanks for giving me my weekends back."
I still use
the Kettle several times a week, both to grill, and what I call hot n fast grill smoking. I can't remember the last time I used the Smokenator, but it does work. Nowadays I just use one or two charcoal baskets in the Kettle, utilizing both direct and indirect heat, plus a 15" paella pan with a 13.25" round cooling rack inside it.
The
WSM gets used for long smokes, low temp smokes, and volume smokes. The Kettle for grilling, pizza, sides, and low volume (5 -7 lbs or less) hot n fast smokes.
I'm a Weber fan for life.