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Started By
Message
re: Help Me Pick A Beginner's Smoker
Posted on 9/23/16 at 4:50 pm to LSUFanHouston
Posted on 9/23/16 at 4:50 pm to LSUFanHouston
quote:
Weber Smokey Mountain
This is the correct answer.
1
Posted on 9/23/16 at 5:08 pm to IlikeyouBetty
I bought a Weber Smokey Mountain years ago, and it started a whole new era in cooking at my house. Only about $299 for the 18 1/2", which uses less charcoal than the 22 and will do plenty of food for most family and friends type cooks. If you plan to cook for an army, go with a 22.
Tons of good info is available over at the Virtual Weber Bulletin Board.
Don't use the instructions from Weber. Go to the board and learn how to use it. Don't get too caught up in doing it just right with perfect temps, charcoal, woods, etc. Just let her rip with basic techniques, and it will be good with a lot less stress.
Tons of good info is available over at the Virtual Weber Bulletin Board.
Don't use the instructions from Weber. Go to the board and learn how to use it. Don't get too caught up in doing it just right with perfect temps, charcoal, woods, etc. Just let her rip with basic techniques, and it will be good with a lot less stress.
Posted on 9/23/16 at 5:43 pm to LSUFanHouston
A lot of WSM rec's. And with good reason. I'll also throw in the Orion Cooker.
LINK
It's very easy to use. Although not your conventional type of smoker, it will most definitely add a good smoke flavor to your chicken, ribs and/or pork shoulder. The wood chips go inside the chamber around the drip pan that sits in the bottom. Load the chips, the lower rack and a butt then put the lid on. Put some Matchlight coals (yes, that's what they recommend and no, it won't have a lighter fluid taste in the meat) around the outside ring and a few in the top and light them. Start your timer immediately and follow what it says in the book (an 8lb butt usually take around 3 hours but I always follow what my Therma Pen says).
It can do up to 9 racks of ribs at one time (usually takes 1hr 15mins). One 15lb turkey (a couple of hours) fits just fine. And I would say probably 2-2 1/2 cut up chickens will fit as well.
The only drawback is you won't get that serious bark like an offset stick burner. But I usually light my other pit with a few coals to do stuffed jalapeno's and/or sausage so when say the ribs are done, I'll throw them over hot coals for a quick sear.
eta: on Amazon it has 273 reviews with a 5 star rating.
LINK
It's very easy to use. Although not your conventional type of smoker, it will most definitely add a good smoke flavor to your chicken, ribs and/or pork shoulder. The wood chips go inside the chamber around the drip pan that sits in the bottom. Load the chips, the lower rack and a butt then put the lid on. Put some Matchlight coals (yes, that's what they recommend and no, it won't have a lighter fluid taste in the meat) around the outside ring and a few in the top and light them. Start your timer immediately and follow what it says in the book (an 8lb butt usually take around 3 hours but I always follow what my Therma Pen says).
It can do up to 9 racks of ribs at one time (usually takes 1hr 15mins). One 15lb turkey (a couple of hours) fits just fine. And I would say probably 2-2 1/2 cut up chickens will fit as well.
The only drawback is you won't get that serious bark like an offset stick burner. But I usually light my other pit with a few coals to do stuffed jalapeno's and/or sausage so when say the ribs are done, I'll throw them over hot coals for a quick sear.
eta: on Amazon it has 273 reviews with a 5 star rating.
This post was edited on 9/23/16 at 5:48 pm
Posted on 9/23/16 at 6:34 pm to LSUFanHouston
Pit Barrel Cooker is the easiest thing for a beginner to smoke with. Requires absolutely zero adjustment during cooking, the only thing you need to monitor is the temp of your meat. Cooks faster than traditional smokers because t runs at a slightly higher temp, and has a lot of capacity as well.
Posted on 9/23/16 at 9:09 pm to LSUFanHouston
Look up the Alton Brown wooden smoker.
I've used mine at the beach quite a lot. It's astonishing the quality of the pork butts you can turn out.
I've used mine at the beach quite a lot. It's astonishing the quality of the pork butts you can turn out.
This post was edited on 9/23/16 at 9:10 pm
Posted on 9/23/16 at 10:24 pm to RedHawk
I've had the WSM 18 1/2" for about a year now and I absolutely love it. I second that if you get one you may want to go ahead and get the remote digital thermometer. If you are cooking for a small group of people this size is fine. If you're going to be entertaining a large group of people then you might want to invest in the 22" or the next size up. 18" works for me and my family and if I need to cook a brisket I just cut it into two pieces. WSM is definitely the way to go for smoking though.
Posted on 9/24/16 at 7:26 am to nateslu1
quote:
18" works for me and my family and if I need to cook a brisket I just cut it into two pieces.
I've cooked many 13 to 15 lb. or so packer briskets on the 18.5 w/o cutting them. You may have to scrunch up the tip of the flat a bit, but it will shrink up soon enough anyway.
Posted on 9/24/16 at 7:40 am to Twenty 49
Oklahoma Joe.
Posted on 9/24/16 at 11:44 am to LSUFanHouston
I'm not nearly as experienced as others in this thread but you can find the 14" smokey mountain at Walmart for $99. I picked one up a few weeks ago and smoked a couple of pork butts that came out great.
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