Due to the high cost of traveling I am looking at a way to down size to do Competition I have been looking at getting a couple of WSM or do I need three. In order to do all four classes.One each For Brisket, Butts and then one to do Ribs and chicken on . My Question is do I need to add the Guru's to them to be able to keep the temp constant. My dream is a Stumps but right now I have to start some where . I strongly believe it isn't the pit that makes great BBQ it is how you prepare the meat and controlling the heat and smoke .
Owner : Little SmokeHouse BBQ , Catering and Cookoff Team Using a HomeBuilt BBQ Pit Camp Dutch Oven Apprentice
There would be less problems in the world if more people barbecued!" IF YOUR FACE AND HANDS DON'T GET MESSY EATING BBQ ...YOUR DOING IT ALL WRONG! Photographer for www.rickeystokesnews.com
I cook comps on two WSMs with no trouble and i do have one guru just for peace of mind but its not needed. Also the 22inch WSMs are coming out if you can wait and the new 18 inch WSMs will come with a thermometer they should be available in november or if you want to save some money once the new ones come out i bet allot of folks will have used ones for sale.
The WSM smokers will do a great BBQ job for you. Like the guys said you don't a Guru. Also like Dirt n Whiskey says the new ones are coming soon and I'm looking to add a big one to the rest of my cookers. I have a WSM and it works great,holds the temps for a long time. If you got 3 you should be ok........