Bullet Smoker Question

I know a number of you have experience with the various bullet smokers available such as the Weber Smoky Mountain. Recently, Weber introduced a new model. The major difference between the models is size.....the original is 18 inches in diameter while the new model is 22 inches across. I understand that getting a slab of ribs under the old model intact requires some creativity and twisting so that would be a reason to acquire the new, larger model. OTOH, I have read of folks having trouble keeping the cooking temp below 275 in the new model which is a tad high for a low, slow smoke.

Do any of you have experience with the new model? Or comments on the older, smaller model?

Thanks.

I know a number of you have experience with the various bullet smokers available such as the Weber Smoky Mountain. Recently, Weber introduced a new model. The major difference between the models is size.....the original is 18 inches in diameter while the new model is 22 inches across. I understand that getting a slab of ribs under the old model intact requires some creativity and twisting so that would be a reason to acquire the new, larger model. OTOH, I have read of folks having trouble keeping the cooking temp below 275 in the new model which is a tad high for a low, slow smoke.

Do any of you have experience with the new model? Or comments on the older, smaller model?

Thanks.

Mike,

There are TWO newer models -- one in 22", one 18.5" like the older model. The new 18.5" has some improvements -- don't recall what they were, but they weren't enough to warrant the extra $75 IMO. I think one of them was a builtin thermometer. I just got mine in the mail from Amazon a week ago, and used it every day over the long weekend. Loving it so far -- easy for beginners to use and turn out nice stuff (tomatoes on the smoker are great!).

I know a number of you have experience with the various bullet smokers available such as the Weber Smoky Mountain. Recently, Weber introduced a new model. The major difference between the models is size.....the original is 18 inches in diameter while the new model is 22 inches across. I understand that getting a slab of ribs under the old model intact requires some creativity and twisting so that would be a reason to acquire the new, larger model. OTOH, I have read of folks having trouble keeping the cooking temp below 275 in the new model which is a tad high for a low, slow smoke.

Do any of you have experience with the new model? Or comments on the older, smaller model?

Thanks.

Mike, the whole problem with Weber is that they are constructed with metal. Metal radiates the heat away from the Kooking, meaning more fuel, and a loss of sleep for long and slow Kooking. I can cook for 20 hours with one 10lb load of charcoal, set it and forget it, Ceramic is not cheap, but it is a great way to go. Of course the price is well over the weber too.

I ended up getting the new 18.5" model. Some of the new features are: sturdier legs, a heat shield underneath the bottom of the smoker to protect deck/patio from the heat radiated by the charcoal chamber, a built-in thermometer in the lid, and a larger water pan. As far as I can tell, this model is priced the same as the 2008 18.5"....$299.

I ended up getting the new 18.5" model. Some of the new features are: sturdier legs, a heat shield underneath the bottom of the smoker to protect deck/patio from the heat radiated by the charcoal chamber, a built-in thermometer in the lid, and a larger water pan. As far as I can tell, this model is priced the same as the 2008 18.5"....$299.

I picked up my old model for $224 on clearance. For the same price, I'd surely have gotten the new one.