[ram27bat]

That's why I like my DigiQ DX. Set it, and forget it... but with the WSM you can get the vents dialed in so well, you don't really need it. Is that possible with the side box smokers?

I have a stoker as well but, only use it during the winter on extra long cooks like pork butts or brisket. During summer it isn't needed at all. OTOH my offset smoker will work you to death and in cold weather. it'll burn 20 lbs. of coal just to get warmed up, I only use it for quick cooks in summertime now. WSM or UDS is the way to go for me.

Works GREAT.

Propane with charcoal option.

4 racks. 2 doors to tend to water pan and wood without disturbing meat.

Need to consider new regulator to lower heat for longer burns without boiling off all the water. Happy so far.

My offset is one of the older heavy (1/4" thick) rolled steel plate models. It'll give you a hernia just trying to roll it a few feet on the patio. Yes, it can be controlled but still uses three times as much fuel as my WSM even on a warm day. It looks cool and macho and all that but its a PITA! I wouldn't even consider using it in cold temps, it would never even got hot enough to light a fart.

So what's your point? I enjoyed tending the smoker. I smoked a few good cigars and watched hours of Internet porn.

Joe, I don't use water in my water pan for a couple reasons.

1 - speaking to my bbq mentor, the water doesn't "steam" the meat or make it any more moist, it's basically a heat sink to help regulate the temp of the smoker.

2 - it evaporates, so you have to put more in.

In my 22 WSM, I put a clay saucer in the pan as a heat sink. In the 18 WSM, I am using a rock that is about 10" in diameter as the heat sink.

The only drawback is that water will help regulate temps better if your looking for the low range 225 or so, and start with a little too many hot briquettes. The rock is unforgiving... if you start too hot, it's difficult to get the temp back down without doing what TW does and sealing the smoker up.

A controller would be next to useless on a good offset. It took me about an hour to get it to 275. After that all I had to do was add a stick of wood every 30-45 minutes when I saw the temp drop about 10 degrees. Then sit back down. For the next 30-45 the temp gauges barely moved. Only once during the entire 11 hours did I touch the damper.

But, I'm sure there's people out there who feel the need to keep the temp +/- 1 degree. I'm not one of them.

I don't enjoy staying up all (literally) night tending the pit on a long 12 to 15 hr smoke. If I want brisket for Sunday lunch I have to put the meat on around midnight in order to have it ready by noon Sun. I can't put enough coal in the offset to last that long without refueling. The large WSM will go for 16 hrs un-attended in summertime. I can still have a cigar, drink a few beers and take a dip in the pool without stressing over the pit.

LOL! No point... just that if I am doing a night smoke to be ready the next morning, I can set it up and go to sleep knowing I don't have to check it.

I'm not one to stress over the temp, much, either. Like I said, I can use the vents to dial it in... but for an 8 hour period while I am sleeping soundly, I have the guru to tend to the temp. The 18 WSM is only using about 10 pounds of charcoal and lasting 15+ hours.

This is cbid. Whatever it is you are doing, you're doing it wrong, dumbass.

WTF was he thinking?