Do I want a WSM?

[redt]

I recently purchased a Weber Performer Platinum grill and after several cooks, am excited about the grilling and smoking capabilities of the grill. I really want to get better at sausage, and have smoked several batches, but think the preferred method would be to smoke sausage while hanging vertically. 

After reading numerous articles about the electric smokers, am thinking I prefer the charcoal type smoker. So, am considering either the "Smoke EZ" smoker body to add to my Weber grill or the Weber Smokey Mountain. Would really appreciate your advice based on the wide range of experiences here. Thank you! 

 

[themule69]

I only know about the WSM and it is a fine smoker. Spend the day reading the reviews. Then do some search reading to see what others are doing in their smoker.

Happy smoken.

David

 

[daveomak]

You need something that will hold a constant temperature of 140 deg. F or lower for good smoking....  above that, you are BBQ ing...

 

[trueteam]

Weber now offers an expandable rack for hanging. I have not used it yet. I am sure others on this board have and can help. I just purchased an MES for the ease of the lower temps, but I did have success with doing so on my WSM. I found the best way for me was to use the snake method with the coals.

 

[phrett]

I've cooked on many different units and own a wide variety of them including pellet grills UDS, gas, charcoal and wood burners. When I started sausage making I had to add n electric smoker. None of the other units, including my WSM, and UDS, would not kep a steady temp below about 155° without constant attention and none of them will cold smoke. The electric smoker will run at 135-140° perfectly.

 

[redt]

Thanks to all for your advice - Phrett, what electric smoker would you suggest?

 

[jirodriguez]

Yeah.... for constant sub 150° temps the WSM may be a bit hard to maintain  - UNLESS you are willing to spring for a blower, something like the DigiQ or other similar controllers. Those let you set a target temp, then it controlls the airflow to maintain the desired temp, but the controllers can be kind of expensive.

Don't get me wrong, I love my WSM and it has never let me down, but I don't make sausage.

 

[grey]

I would suggest the WSM if you also want to make everything else BBQ related as well.  A modified cold smoker that can handle some higher temps like 140 would work better (or electric) for your sausage smoking purposes.  I have the 18.5 WSM with the DigiQ controller and I highly recommend it if you want an all-in-one package.  Not the top of the line setup for smoking sausage but can and does work well with a controller but it doesn't hold a huge amount of hanging type stuff. 

This stuff becomes addictive.  Right now I have the weber kettle for grilling and small BBQ, the WSM for most BBQ and also a wooden outhouse looking cold smoker for real cold smoking.  BUT if I had to live with just one smoker, no doubt it would be the WSM.  It can do it all

 

[redt]

I've been using the Weber Performer Platinum grill for a few months, and really like it. My thought was either a 30" MES or the WSM for smoking sausage, plus the fact that apart, the component parts of the WSM would fit in my motorhome for campground smoking. 

I don't anticipate any cold smoking, but as you said, this smoking thing can become addictive. (I quit the cigarette smoking addiction in 1986.)