by wade » 19 Oct 2015, 20:34
From what you say the Weber 57cm is the one to go for. If you do, make sure you go for the Original Kettle and not the Compact. The compact has a squat lid and does not give you enough height in the cooking chamber for larger joints like ribs, pulled pork or brisket.
Among my array of BBQ/smokers I have 4 Weber kettles (3 x 57cm and 1x67cm) and they are great all-rounders. They are all kept outside, used regularly and one is now over 14 years old. They grill, hot smoke and cold smoke. Great for burgers and sausages, ribs brisket and pulled pork, smoked cheese and smoked salmon. For the past 8-10 years my Christmas turkey has always been roasted in a Weber 57cm.
As temperature control is very important, don't forget to invest in a good quality digital thermometer as well. A Maverick ET-732/733 would be good. When hot smoking also invest in some good quality briquettes to help with your temperature control. Weber Premium or Heat Beads work very well.