Probably none. 8-12 hour runs on one load of fuel are no problem with the Minion Method:
http://www.virtualweberbullet.com/fireup2.html

You can go even longer with a draft controller and silver bullet jacket, like 16-18 hours.

Once webers settle in to a temperature, vent adjusting will be minimal, running 8 hours without having to touch the vents is common.
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Thanks for the info. That makes it a LOT more appealing.

Now I'm trying to determine whether to go with the 18.5" vs. the 22". Typically, I'd only be cooking for my family of 5, but there may be occasions of cooking for ~ 10-12 people. Obviously, it seems like I'd have no issue doing roasts/briskets with the smaller model, but I'd think doing things like BBR's that take up a lot more surface area, you're much more restricted with the smaller model.
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There are two racks in each smoker in an over-under configuration. I don't remember what the vertical spacing is offhand though. You can easily get two 9lb butts into an 18.5". Or a butt on top and a chuck roast under (same thing, ones just from a pig, the other from a cow - cooking is identical) so your chuck has the rendered pork fat dripping on it during the cook. :-):-)

When you roll the ribs up you can fit quite a few in there, although if you're mopping them, getting to the lower rack will obviously take some time as you have to clear the top rack, remove it, then put it and the food back.

I think this is the 18.5" (if I counted the number of bars in the grate correctly and the note at the top of this page about all the topics being for 18.5" WSMs.) to give you an idea of the size.
Image
from: http://www.virtualweberbullet.com/rib1.html
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Just came across this on craigslist, but can't really find anything about it online. Any initial thoughts on this? http://indianapolis.craigslist.org/for/2303149798.html

I know, it's electric, but a little bit of digging makes pellets seem like a great way to go.
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It seems like you want minimal work with smoking. I would go with the Bradley. Or the WSM and a stoker.
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I'd buy it in a heartbeat.
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And twice on Monday? :-)

Sent an email already. Waiting for a response.
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Looks to be a good buy, but offer 275.00 to 300.00. Also have em turn it on so you can watch it feed pellets and fire up.
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No, pellet grills are not electric. Unlike an electric smoker where you have an electric heating element to provide the heat (like an electric oven) with a smoke generator of some sort to provide the flavor, the burning pellets provide all the heat along with the flavor. Pellet grills do require electricity to kick on the hot surface igniter and run the feed auger, fan and temp control electronics, but all of the work is done by the pellets.

Depending on the condition, $350 sounds like it might be a good deal.
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Ditto completely. The Weber is fantastic and as close to set and forget as I want to be. I do over-night cooks for brisket and have had no problem with a little practice. I love them and have two 18 inch smokers. I would love the newer 22, but just can't justify it now. The virtual weber web site teaches you everything you need to know to produce fantastic food. Steve
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I love my Traeger and like playing around with the pellets and mixing them for different flavors. I also have a "stick burner" but have not been using it as much.

As far as rubs. I have used Texas BBQ Rub over the past few years and will never use another one. They have actually won the people's choice award at the American Royal numerous times and the Grand Champion of the Texas Rodeo BBQ Cook-off used their rub (I signed up for their free monthly newsletter. This past newsletter announced this). I am not sure if the promo is still going but here is a special they are running because three of the rubs were used by those that placed in the top 8 for brisket at the Rodeo Cook-off in february.

http://www.texasbbqrubspecials.com/?page_id=2
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If you decide to go with the WSM, use the link on the Virtual Weber Bullet site. Amazon gives the site a piece of the sale to help keep the website running. (that's how I bought mine)

WSM all the way.
I did cut my teeth on a freebie Charbroil, but the WSM is even easier. I do more overnights, than afternoon cooks.

As for the size? Go with the 22 if you can swing it.
You may not need that extra space normally, but the one day that you could use it, you'll never regret it. Had I know they were comiing out with the 22" I would have held out one more year.....
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Hi guys,

I'm about to pull the trigger on a Big Steel Keg. While talking to the sales person, he led me to believe the BSK "should last about 5-10 years". Really, that's it!?

Don't get me wrong he was gushing about the Keg and didn't once steer me to the Big Green Egg, which he also sells for twice the price. So what gives? Do these things burn out quickly? I was hoping to see at least 15 years out of this. I've had some cheap propane grills that easily lasted 10+ years with a little TLC. I will definitely give the BSK the same care, but I'm concerned if they will inherently burn out from the in-side out. Is this something I should be concerned with?

Thanks.
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I'm starting to think that craigslist ad is bogus. Three emails and not a single response yet and then Traeger won't be within 100 miles over the next 3 months.
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I'm going to call B.S on his claim. I don't have one but have checked them out in the store and they are built like a tank. If you used it everyday, did not clean it and left it outside with no cover in the winter then yeah maybe.



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I pulled the trigger on the 22.5" WSM today and it'll be here tomorrow. We've got 70-80 temps in the forecast for the weekend, so I'll be up for some serious grilling. :-)

I did go through the link for the referral. Now I just need to figure out the seasoning process and get a chimney and put together a rub. I may be off to get a brisket tomorrow to put in Saturday morning.

Anyone have any great rubs they make themselves?
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:-):-):-)
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Okay, maple brown sugar bacon curing, Check.

Garlic/black pepper/juniper/sage bacon curing, Check

now, 7 days with a few overhauls, and then smoker time.
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There are a ton of great rub recipes on bbqbrethren and the internet in general.

The seasoning process is mainly using it to smoke. I would start with something high in fat and rub down the inside with lard. A couple fatties are perfect for seasoning.

The http://www.virtualweberbullet.com/ is a GREAT resource for the WSM. I would go over a few of their mod threads to get a handle on the water pan issues.
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How much garlic do you use in your curing process? I tried some recently, 6 large cloves smashed to a ~3lb piece of belly. Nine days curing and not any flavor of garlic. Thinking I'll have to add a lot more next time.
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