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Started By
Message
What Smoker do you Use?
Posted on 8/5/15 at 1:12 pm
Posted on 8/5/15 at 1:12 pm
In the market for a smoker and was wondering what some of you used and what have you had the most success with?
22
Posted on 8/5/15 at 1:13 pm to FulshearTiger
Weber Smokey Mountain
If you are not an expert, then this is the way to go. I've smoked 8 pork shoulders on it once, and it handled it superbly
If you are not an expert, then this is the way to go. I've smoked 8 pork shoulders on it once, and it handled it superbly
Posted on 8/5/15 at 1:13 pm to FulshearTiger
An offset. Cannot recommend unless you have no issues with babysitting these things while they cook.
Posted on 8/5/15 at 1:16 pm to FulshearTiger
Primo XL...
Posted on 8/5/15 at 1:23 pm to FulshearTiger
Weber Smokey Mountain and BGE
Posted on 8/5/15 at 1:25 pm to FulshearTiger
Weber
Posted on 8/5/15 at 1:26 pm to FulshearTiger
A huge offset. It was custom made by a high school 4-H welding class out of 3/8" thick steel. I won it at a raffle and was offered $2500 for it on the spot.
It cooks like a charm but is heavy as hell. Luckily it's on a heavy duty wheel frame.
It cooks like a charm but is heavy as hell. Luckily it's on a heavy duty wheel frame.
Posted on 8/5/15 at 1:28 pm to FulshearTiger
Pit Barrel Cooker.
Posted on 8/5/15 at 1:29 pm to Midget Death Squad
Weber smokey mountain is what I was kind of already looking at and it certainly seems to be the popular choice among the responses here. I assume that it is a good piece of equipment and is also easy to use.
Thanks for the responses.
Thanks for the responses.
Posted on 8/5/15 at 1:35 pm to LNCHBOX
quote:
Pit Barrel Cooker.
X2
Posted on 8/5/15 at 1:36 pm to FulshearTiger
A very large Old Country stick burner and a Brinkman water smoker. I like both.
Posted on 8/5/15 at 1:41 pm to El Segundo Guy
quote:
3/8" thick steel
Well that is just far beyond excessive
Posted on 8/5/15 at 1:45 pm to FulshearTiger
I've got a vertical gas box smoker. Love it.
There are pros and cons between gas and electric which you should consider.
With electric, you can stick a probe in the meat and have the unit shut off when it hits your target temp. Also, the heat is kept at a very constant temperature, and you don't have to lug propane gas tanks back and forth to get filled, risking running out of a tank during a cook. At times I wish I had an electric smoker so that I can simply go to sleep with peace of mind during overnight cooks for something like a butt.
Gas is a little more finicky because wind and outside temp may come into play, and it's also sometimes tricky to keep the heat at a consistent temperature.
If you REALLY want to babysit, get an offset smoker.
I purchased a Master Forge unit from Lowe's for around $170. Order it online with a credit card that gives cash back on Lowes.com purchases and you can knock off almost ten bucks. I'm not seeing Master Forge smokers on their website anymore, so I'm not sure if they dropped them or changed the name. Master Forge was Lowes specific.
One nice thing about this unit are the double doors. I can add more chips or replenish the drip pan water without opening up the main chamber and losing a ton of heat.
Over the weekend, I smoked halved tomatoes for a smoked tomato bisque (thanks Otis!). I seasoned them with celery salt, pepper and paprika, then smoked them at 250 degrees for two hours using apple wood chips. The skin fell right off. I sauteed mirepoix, garlic, bay leaf, homemade chicken stock and seasoning and added the tomatoes. Pureed that with a stick blender, added heavy cream, then pressed it through a chinois to eliminate any seeds.
The flavor was incredible. I'm still experimenting with various things to smoke.
There are pros and cons between gas and electric which you should consider.
With electric, you can stick a probe in the meat and have the unit shut off when it hits your target temp. Also, the heat is kept at a very constant temperature, and you don't have to lug propane gas tanks back and forth to get filled, risking running out of a tank during a cook. At times I wish I had an electric smoker so that I can simply go to sleep with peace of mind during overnight cooks for something like a butt.
Gas is a little more finicky because wind and outside temp may come into play, and it's also sometimes tricky to keep the heat at a consistent temperature.
If you REALLY want to babysit, get an offset smoker.
I purchased a Master Forge unit from Lowe's for around $170. Order it online with a credit card that gives cash back on Lowes.com purchases and you can knock off almost ten bucks. I'm not seeing Master Forge smokers on their website anymore, so I'm not sure if they dropped them or changed the name. Master Forge was Lowes specific.
One nice thing about this unit are the double doors. I can add more chips or replenish the drip pan water without opening up the main chamber and losing a ton of heat.
Over the weekend, I smoked halved tomatoes for a smoked tomato bisque (thanks Otis!). I seasoned them with celery salt, pepper and paprika, then smoked them at 250 degrees for two hours using apple wood chips. The skin fell right off. I sauteed mirepoix, garlic, bay leaf, homemade chicken stock and seasoning and added the tomatoes. Pureed that with a stick blender, added heavy cream, then pressed it through a chinois to eliminate any seeds.
The flavor was incredible. I'm still experimenting with various things to smoke.
Posted on 8/5/15 at 1:47 pm to Croacka
quote:
Well that is just far beyond excessive
You're right. I would not have ever made won or bought one like that but I won it in a raffle at a festival. Even the doors on it are heavy as hell.
But the thickness does help with constant cooking temps and you don't have to use much fuel.
Posted on 8/5/15 at 1:51 pm to FulshearTiger
This was a birthday present from the inlaws. I've only used it about 4 times but I have zero complaints.
Masterbuilt
Masterbuilt
Posted on 8/5/15 at 1:58 pm to El Segundo Guy
Weber Smokey Mountain. Good info on them at the Virtual Weber site/board.
I also use my Weber kettle grill for smaller smoking projects. Put a couple fire bricks on one side and build a Minion-style fire behind them. Keep the vents closed or near-closed, and the temp will stay low. You can also foil the charcoal grate on the cool side and add a water pan for more temp control. I smoked a chuck roast like this recently, and the chimney starter of charcoal that went into it was still burning after 12 hours. Started with only 10 lit.
I also use my Weber kettle grill for smaller smoking projects. Put a couple fire bricks on one side and build a Minion-style fire behind them. Keep the vents closed or near-closed, and the temp will stay low. You can also foil the charcoal grate on the cool side and add a water pan for more temp control. I smoked a chuck roast like this recently, and the chimney starter of charcoal that went into it was still burning after 12 hours. Started with only 10 lit.
Posted on 8/5/15 at 1:59 pm to FulshearTiger
I have a WSM and love it.. hard to screw up
Posted on 8/5/15 at 2:20 pm to BobDobalina
Brinkmann electric. It's easy and good. I use it every weekend. I am off today so I cooked armadillo eggs and green onion sausage.
Posted on 8/5/15 at 2:32 pm to FulshearTiger
I use a BWS G2 Fatboy for larger quantities or competition.
Will use the BGE if just something small.
Will use the BGE if just something small.
Posted on 8/5/15 at 2:48 pm to FulshearTiger
I use a Texas style offset.
If you smoke large portions, offset is the way to go. However, if you have a limited budget do not get a cheap one. As others have said the cheap offsets are a pain in the arse.
If you smoke large portions, offset is the way to go. However, if you have a limited budget do not get a cheap one. As others have said the cheap offsets are a pain in the arse.
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