Quote:
Originally Posted by wayner123
You are talking apples to oranges really. Bradley's use electric coils for a heat source, and the pucks are for smoke. It's basically an oven with smoke box.
The WSM uses charcoal/wood (fire) for it's heat source as well as wood for smoke. It's a difference you would have to experience. The WSM is a great smoker but it's not quite set and forget. There are aftermarket items such as the Stoker or BBQGuru, that can make a WSM almost set and forget.
Traeger, Fast Eddie, etc pellet smokers use fire and wood pellets for heat and smoke. They are pretty much set and forget systems.
I don't know of any truly set and forget smokers as pellets and pucks can jam. A wind could blow things over, etc.
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Understood about the differences between the Weber and the Bradley...just a matter of trying to figure out what I might be more comfortable doing. Pellet systems are going to be way out of my range. Just trying to figure out what I want to do I guess.
With the Weber, if I'm doing a brisket or something like that, how much "maintenance" would I expect to be doing during the process in terms of adding more charcoal? My frustration will be in getting a constant temp without continuously adding more charcoal and that type of thing.