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Started By
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3
Posted on 9/6/11 at 9:17 am to oompaw
Add me to WSM crowd. I've used a few different types but the WSM is by far the easiest and gives you the best bang for your buck. It's very easy to regulate temps and you get long burns from one load of coals. I would definitely get the large one if you get one.
My only complaint is that I wish there were handles on the side that would assist in moving the thing around. But this is a simple modification that you can do yourself.
My only complaint is that I wish there were handles on the side that would assist in moving the thing around. But this is a simple modification that you can do yourself.
Posted on 9/6/11 at 11:04 am to Loubacca
Kamado Joe, smoking or grilling it does a great job. Looks good too. So far my longest cook was just shy of 20 hrs @ 240 deg. Never needed to add fuel. Made about 4 or 5 minor temp adjustments over that long cook. Two 9 lb butts were falling appart tender with moisture to spare.
Posted on 9/6/11 at 11:07 am to MulletMan
Built my own 20 years ago.
Cost me $34 in parts and alot of scraping off jobsites
Cost me $34 in parts and alot of scraping off jobsites
Posted on 9/6/11 at 11:32 am to Coater
For small smokes I use a Bradley Digital Electric smoker. For larger smokes I use my Lang 48" reverse offset pit...
Posted on 9/6/11 at 1:58 pm to oompaw
That's what i have, but I'm a novice. Ribs and chicken are my only good items so far. I haven't quite gotten times down for brisket and pork.
Posted on 9/6/11 at 4:16 pm to The Cable Guy
I also have a WSM. Love it.
Posted on 9/6/11 at 6:59 pm to Coater
Edit: Muahhh Muahhh Muahhh....
This post was edited on 9/6/11 at 7:00 pm
Posted on 9/6/11 at 8:26 pm to Coater
I have a Koch Market Master 1 truck electric smoker
Posted on 9/6/11 at 8:33 pm to Rohan2Reed
Last year I think for the Moo State gamee there was a similar set up, that came with three LP/propane burners on the back side of it, very sweet looking toy.
Posted on 9/6/11 at 9:11 pm to CITWTT
Bought WSM in 2006 while at LSU. It has been outside exposed to the elements of southeastern La for 5 years, and it doesn't have a spec of rust on it. Its indestructible. Its not just a great smoker, its literally one of the best things I've ever bought.
Posted on 9/6/11 at 10:50 pm to Coater
Well, due to my wife owning a restaurant, I had the good fortune of my wife letting me spend 20k to design our smokers. Here is a link on about.com that published our smokers.
LINK
I've heard good things about the green eggs. If you want to spend more, then check out the lang offset smokers. To me, the three main things to look for in smokers are 1) that the unit can retain heat, because you don't want the temp going up and down all day. 2)is a humidity source to keep meats moist, plus the water will help to stabilize the internal temperature. thirdly, try to find a smoker that has an even heat source from left to right and back to front. Every smoker will have a hot and a cool spot, but the more reseach you do will keep you from rotating your meat often Anyway , best of luck
LINK
I've heard good things about the green eggs. If you want to spend more, then check out the lang offset smokers. To me, the three main things to look for in smokers are 1) that the unit can retain heat, because you don't want the temp going up and down all day. 2)is a humidity source to keep meats moist, plus the water will help to stabilize the internal temperature. thirdly, try to find a smoker that has an even heat source from left to right and back to front. Every smoker will have a hot and a cool spot, but the more reseach you do will keep you from rotating your meat often Anyway , best of luck
This post was edited on 9/6/11 at 10:51 pm
Posted on 9/7/11 at 1:27 am to boucanierejohnsons
quote:
a smoker that has an even heat source from left to right and back to front
quote:
Every smoker will have a hot and a cool spot
quote:
the unit can retain heat
Using a smoker everyday of my life, I can tell you know what you're talking about.
What's the name of the establishment?
Posted on 9/7/11 at 6:28 am to DriveByBBQ
Weber Smoky Mountain here. 22" diameter one.
Posted on 9/7/11 at 8:42 am to LSUFanNTX
I think the number 1 rule in a smoker is air control. A leaking smoker is hard to dial in the temperature.
Posted on 9/7/11 at 9:32 am to DriveByBBQ
quote:
What's the name of the establishment?
Johnson's Boucaniere
Posted on 9/7/11 at 9:51 am to Coater
Have a big green egg but for easy cant miss smoking I use my cookshack smoker.
Posted on 9/7/11 at 10:57 am to DriveByBBQ
Driveby,
Johnson's Boucaniere in Lafayette, La.
Johnson's Boucaniere in Lafayette, La.
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