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#1
07-12-2011, 04:37 AM
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The Weber Bullet
I used to have a side fire box smoker and had many a good seasons with it. I liked the amount of food I could fit in it. Unfortunately it had uneven heating and it was difficult to achieve the temperatures I wanted. I bought a 22" Weber Smokey Mountain and love it. I set up the fire and put on the meat. Adjust the carbs once or twice during a 6 hour smoke and things turn out great.
I have never tried an electric but I not sure if you can beat the flavour of lump charcoal cooked ribs with hickory and apple wood smoke.
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210 Gallon slowly gaining population. Foxface, Naso, Coral Beauty, 2 Clowns, 2 Chromis, Orange Anthias, and Striped Goby. 
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#2
07-12-2011, 12:45 PM
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Quote:
the biggest difference is the electric runs on its own.. ever two or three hours you need to add chips but other than that... my lump burner you need to be sitting there babysitting it, and also in my case with me going to be making sausage and bacon I need the larger volume and absolutly stable temps that are lower than I can go with my lump burner. Also I don't know if it is leagle to use the lump burner in kamloops....  Steve
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 *everything said above is just my opinion, and may or may not reflect the views of this BBS, its Operators, and its Members. If cornered on any “opinion” I post I will totally deny having ever said this in a Court of Law…Unless I am the right one*Some strive to be perfect.... I just strive.
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