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Started By
Message
Smokers and not the tabacco type
Posted on 1/1/13 at 10:48 am
Posted on 1/1/13 at 10:48 am
I have been thinking about purchasing a meat smoker.My questions are what type and brands do yall have and how often do you use it ,what type of fuel does it use propane, electric ? I am leaning towards a propane one then the electric. 
10
Posted on 1/1/13 at 10:50 am to ktc227992
Masterbuilt Xtra wide propane smoker....your welcome
Posted on 1/1/13 at 10:56 am to pdubya76
Primo kamado
Lump charcoal
I only wish it were a little bigger.
Lump charcoal
I only wish it were a little bigger.
Posted on 1/1/13 at 11:02 am to ktc227992
Buy once and cry once is my motto on stuff like this. Get a bge or a primo. They are expensive but will last a lifetime. The food that comes out of my bge is better than anything I've had elsewhere.
Posted on 1/1/13 at 11:07 am to ktc227992
I have a few Brinkman electric water smokers that I like, been using that "type" for 35 years. I'm in the process of building an 8 ft tall " true smoke house" type now, will post pics when done.
Posted on 1/1/13 at 11:20 am to Ole Geauxt
Treager Pellet Smoker.
Posted on 1/1/13 at 11:49 am to Martini
Grill Dome.
Posted on 1/1/13 at 11:59 am to ktc227992
Got a Masterbuilt electric/digital controls cooking a pork loin right now. Love it. Smoked ribs, turkeys, loins, briskets, chickens all without fail. Used mesquite, apple, hickory, cherry woods all.
I like the electric because if it's a long smoke, I can set it and let it go without worry of a fire (I keep it in an out building by my house).
Only issue I've had with it was the drip tray/liquid tray. The aluminum they use for that was too thin...developed little pin holes and leaked. Now I use a personal baking pan...no issues..and actually works better to catch more of the drippings.
I like the electric because if it's a long smoke, I can set it and let it go without worry of a fire (I keep it in an out building by my house).
Only issue I've had with it was the drip tray/liquid tray. The aluminum they use for that was too thin...developed little pin holes and leaked. Now I use a personal baking pan...no issues..and actually works better to catch more of the drippings.
Posted on 1/1/13 at 12:16 pm to ktc227992
Kamado Joe....Natural lump charcoal FTW!
Posted on 1/1/13 at 12:21 pm to TJG210
Guys, i love my BGE as much as the next guy but I wouldnt call it a true smoker and prob not what this guy is looking for
This post was edited on 1/1/13 at 12:23 pm
Posted on 1/1/13 at 12:37 pm to gmrkr5
Yup
Posted on 1/1/13 at 12:41 pm to AlxTgr
Just curious, what smokes better and has better temp control?
Posted on 1/1/13 at 12:44 pm to I Love Bama
Everything?
Posted on 1/1/13 at 12:50 pm to AlxTgr
As someone who enters BBQ competitions and has even placed in a few, you're just wrong. Go to a local competition and see what they are using. Restaurants obviously use something bigger but there isn't anything better than a komodo style smoker for the average Joe.
Posted on 1/1/13 at 12:56 pm to I Love Bama
quote:ok, if this is true, i have a question, cause I dont know the answer, either way..
Go to a local competition and see what they are using.
So, if everyone is using an egg in the competetion, everyone using the same cut of meat, and the only difference would be the competitors rub or sauce?
Why don't they just call it a "Rub and Sauce" competition, instead of a BBQ competition?
FTR, I haven't seen any eggs in serious "smoking" competetions re: ribs, briskets..
Posted on 1/1/13 at 1:00 pm to Ole Geauxt
I've been in some where you bring your own meat and I've been in some that the meat is provided. There are guys there with some VERY expensive custom smokers that are badass. I'm talking about the AVERAGE joe in some of these. They are using komodo style smokers and generally do very well.
Posted on 1/1/13 at 1:01 pm to I Love Bama
Been to plenty. Zero eggs. They use smokers.
Posted on 1/1/13 at 1:03 pm to I Love Bama
quote:no, i mean the serious ones...
where you bring your own meat
quote:so, back to my question,,,, why not just call it a "rub and sauce" contest?
some that the meat is provided.
Posted on 1/1/13 at 1:04 pm to Ole Geauxt
Bought mine from Home Depot. $150 I think. I can put out some killer ribs and turkeys on it. Perfect for not breaking the budget. Going to continue working on my smoking skills before I go BGE.
Posted on 1/1/13 at 1:11 pm to Ole Geauxt
quote:
why not just call it a "rub and sauce" contest?
Temp control plays a part too ya know? Hell I don't care what the guy gets. I'm just telling yall my experiences.
The "serious ones" as you call it, are using smokers that cost a shite load of money. Some are like $10,000. Do you think that is what OP is interested in?
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