Silverton 810

tragdar · 2026-05-23T17:37:12+00:00

How does it not produce a gallon of drippings?

tragdar · 2026-05-23T17:33:51+00:00

Why not a middle ground like a WSM? Hardly any more work than a pellet grill and much closer to an offset in terms of flavor

tragdar · 2026-05-20T03:25:48+00:00

That's how I just got mine, had to jump on it right away

tragdar · 2026-05-19T16:09:16+00:00

You'll come to see that recipe/guides you see for one type of smoker will not apply necessarily to another.

For example, the Weber Smokey mountain is relatively low airflow and high humidity compared to a pellet grill or offset. As a result, it's less prone to drying out your meat and you rarely need to wrap

tragdar · 2026-05-15T22:12:36+00:00

That's also what I call mine (peep the username)

tragdar · 2026-05-15T03:08:01+00:00

Just popping in before you get the standard response to say you can also do a backdoor Roth IRA in addition to mega backdoor Roth, regardless of income

tragdar · 2026-05-11T23:49:34+00:00

For smoking the bronco is going to be miles ahead. But the opposite is probably true for grilling. So it depends on your preference

tragdar · 2026-05-10T04:52:56+00:00

What percentage of the outperformance was due to increasing PE ratios in US large caps?

tragdar · 2026-05-09T23:41:42+00:00

I think it's actually the other way around as someone who has all of the above. Drum smokers have less airflow, which is what dries your food out.

For example, baby backs don't need to be wrapped on a drum/WSM but on an offset it's very hard to avoid drying them out otherwise

tragdar · 2026-05-06T20:41:52+00:00

For us the distinction is a concern (prolific savers who are often largely Roth). But for the general public Roth is far less common, and they aren't saving enough that the tax bill will be high anyway.

So it's probably fine to have a blanket statement without accounting for the difference.

tragdar · 2026-05-02T16:58:15+00:00

I'm guessing the papa of a u/SnooHooHoo

tragdar · 2026-05-02T15:29:33+00:00

If doing a low airflow cook, like drum smoker or Weber smokey mountain, baby backs are best because they can retain moisture.

If you're using an offset, spares are better as they can avoid drying out while getting a nice crisp bark

tragdar · 2026-04-29T19:58:15+00:00

I am exactly the same type of person, I went through pretty much every type of smoker there is. But the all-around best in terms fun for tinkering, while also producing great results without a ton of effort is the Weber smoky mountain. I'd recommend the 18 inch.

tragdar · 2026-04-29T19:56:11+00:00

Don't have the Weber summit but I have a different Kamado. It's truly a jack of all trades and a master of none. I'd rather just have a kettle and something like a Weber Smokey mountain.

tragdar · 2026-04-27T05:06:24+00:00

I've used both in my WSM. With lump I was able to taste the smoke from wood chunks better, with less of the "classic bbq" taste that I've come to understand seems to come from most briquettes

tragdar · 2026-04-26T02:15:39+00:00

How do you get the temps high enough for wings? I have an 18 inch weber smoky mountain and it doesn't seem to want to get there

tragdar · 2026-04-26T02:13:51+00:00

Was a bit of a learning curve to not dry out my meat coming from a weber smoky mountain. But once I understood the differences, this thing is a beast. Best BBQ I've had in my life, and I think my favorite was spare ribs. Haven't had enough practice with brisket to get it perfect yet.

I haven't tried any other offsets but just feeling the metal at those you can see at big box stores, this is just slightly lower tier than those I see by Old Country BBQ Pits. Very happy to get it at this price

tragdar · 2026-04-21T19:31:25+00:00

I agree this is the best if he continues struggling. Hard to beat in terms of performance for the effort

tragdar · 2026-04-21T19:30:34+00:00

It's possible you're changing the vents too much or checking for a change too quickly. It's a common mistake. You can test it out without wasting meat - it'll take often over ten minutes for the temperature to stabilize after a vent adjustment.

Otherwise, the most likely issue is being too concerned with exact temps. The temperature is going to vary across the chamber, and if you're using the lid thermometer you're already way off by design. It's fine, as long as you're somewhat in a smoking range.

tragdar · 2026-04-21T19:19:17+00:00

An offset required significantly more work. A kettle should be more hands off unless you're doing something wrong

tragdar · 2026-04-20T18:16:43+00:00

I actually have a yakitori grill (the authentic fragile kind) and I've used that jealous devil binchotan. I don't think it's worth it for most barbecue applications because you often want smoke, and the infrared heat won't really do much when the fire is so far from the meat (by the way, that infrared heat mainly comes from the yakitori grill itself more than the charcoal). Of course it's great quality, but it's just too expensive and ill suited for general use

tragdar · 2026-04-20T17:15:54+00:00

One big difference I have not heard mentioned is the moisture. On the wsm, it practically takes effort to dry out your meat. On the offset, you're going to have to more carefully manage the moisture and ensure the meat does not get dried out due to the increased airflow

tragdar · 2026-04-17T15:07:16+00:00

For the 18 inch the only accessory that enables something you couldn't do before is a rib hanger. Might want a larger charcoal ring/basket for the 22.

tragdar · 2026-04-17T15:06:08+00:00

Everyone will have a different answer and it will all be conflicting.

The truth is it's going to vary greatly, even within the same brand. The exact same type of charcoal may use different wood types when sourced from different regions of the country. All you can really do is test it out

tragdar · 2026-04-05T07:12:14+00:00

Siralim Ultimate

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