Those look like well built units that will require a small pile of logs for firing whereas the WSM is charcoal fired and requires just a couple of woodchunks for smoke. However, should the chef want to smoke a pig, then the Peoria would be more accomodating. Should the chef live in an urban environment, then it's the WSM.
I'm just trying to cite differences for consideration for the first smoker purchase; and, one doesn't need to cry more than once when deciding on the unit that's for them.
Last edited by kokopuffs; 06-05-2009 at 11:15 AM.
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