Thinking of getting a WSM

[night bite]

I'm selling my electric cookshack and thinking of getting a 22 in weber smokey mountain. Just wondering if anyone has one and what they think or if there is something else I should look at for around the same price.

[archerystud]

I have the 18.5 up at the cabin and absolutely love it for brisket, ribs, pork shoulder, salmon, etc etc.. Will be getting another one for at home over the winter soon.

I would say the only thing you might not like at first (from your electric) is learning to play with the temps. I would guess the electric was a set it and forget it.

With the WSM I found that if I make an adjustment to the vents to walk away and check it about 20-30 mins later. It takes a while to see the effects of the change. Not so bad once you get it figured out.