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Started By
Message
OK gents need opinions. I am in the market for a new smoker.
Posted on 2/2/15 at 11:17 am
Posted on 2/2/15 at 11:17 am
I would like to hear from you if you were buying new today, what smoker would it be?
Amount available 1400.00
I cook for anywhere from 5-20 (When I throw some get togethers)
Amount available 1400.00
I cook for anywhere from 5-20 (When I throw some get togethers)
This post was edited on 2/2/15 at 11:47 am
10
Posted on 2/2/15 at 11:22 am to RockyMtnTigerWDE
Weber smokey mountain
Posted on 2/2/15 at 11:28 am to TigerWise
Grill Dome.
Posted on 2/2/15 at 11:29 am to RockyMtnTigerWDE
BGE
PRIMO
GRILL DOME
KAMADO JOE
PRIMO
GRILL DOME
KAMADO JOE
Posted on 2/2/15 at 11:31 am to RockyMtnTigerWDE
WSM
If I had the money, Big Green Egg or similar.
But love my WSM
If I had the money, Big Green Egg or similar.
But love my WSM
Posted on 2/2/15 at 11:32 am to RockyMtnTigerWDE
Get a BGE. Spend the extra $$ to get the biggest one, totally worth it.
Posted on 2/2/15 at 11:33 am to RockyMtnTigerWDE
wsm if just smoking
Kamado if want to smoke and grill/sear
Kamado if want to smoke and grill/sear
Posted on 2/2/15 at 11:33 am to StarkRebel
quote:The biggest is now XXL.. It's massive and overkill for sure
Posted by StarkRebel Get a BGE. Spend the extra $$ to get the biggest one, totally worth it.
Posted on 2/2/15 at 11:34 am to RockyMtnTigerWDE
Need a price range and many people do you cook for?
If I was going for a dedicated smoker, I would get a Backwoods Smoker Party.
A BGE or Primo are much more versatile for a generic backyard cook.
If I was going for a dedicated smoker, I would get a Backwoods Smoker Party.
A BGE or Primo are much more versatile for a generic backyard cook.
Posted on 2/2/15 at 11:48 am to NOFOX
I do want more versatility than just smoking so thanks for all who have talked about that.
I have added other info in the OP.
I have added other info in the OP.
Posted on 2/2/15 at 12:08 pm to RockyMtnTigerWDE
I'm going to be in the market when we do our outdoor kitchen, so I'll be referencing this thread.
My decision at this early stage is whether I want to do two units, a grill and a dedicated smoker, or one that can handle both. I love my friend's BGE, and that would fall into the combo category, but as far as I can tell, you are limited to what you can burn in there, and I am not sure if I want to only be able to use the one type of charcoal when cooking with indirect heat.
Not to hijack the thread, but if anyone can name a cooker that allows for both high heat grilling and low indirect smoking, and also allows you to mix it up with what you can burn, that would be helpful (hopefully to me and OP).
My decision at this early stage is whether I want to do two units, a grill and a dedicated smoker, or one that can handle both. I love my friend's BGE, and that would fall into the combo category, but as far as I can tell, you are limited to what you can burn in there, and I am not sure if I want to only be able to use the one type of charcoal when cooking with indirect heat.
Not to hijack the thread, but if anyone can name a cooker that allows for both high heat grilling and low indirect smoking, and also allows you to mix it up with what you can burn, that would be helpful (hopefully to me and OP).
Posted on 2/2/15 at 12:09 pm to RockyMtnTigerWDE
I'm looking into "The Good One" brand myself. Only issue with the primo, bge and the like is if you start to get into the 20 something range to cook for.
I'd recommend going to amazingribs.com and read some reviews.
I'd recommend going to amazingribs.com and read some reviews.
Posted on 2/2/15 at 12:40 pm to GRTiger
quote:
I'm going to be in the market when we do our outdoor kitchen, so I'll be referencing this thread.
My decision at this early stage is whether I want to do two units, a grill and a dedicated smoker, or one that can handle both. I love my friend's BGE, and that would fall into the combo category, but as far as I can tell, you are limited to what you can burn in there, and I am not sure if I want to only be able to use the one type of charcoal when cooking with indirect heat.
Not to hijack the thread, but if anyone can name a cooker that allows for both high heat grilling and low indirect smoking, and also allows you to mix it up with what you can burn, that would be helpful (hopefully to me and OP).
I used a single grill for a while for smoking and grilling. It was a decent offset smoker. I recently purchased a dedicated smoker, Pit Barrel Cooker.
It is awesome to have both a dedicated smoker and a grill. You can do massive amounts of food. Use the grill as a warming station, searing station, for all the sides. You're not limited to a single temperature while cooking.
Posted on 2/2/15 at 12:48 pm to BoogaBear
quote:
I recently purchased a dedicated smoker, Pit Barrel Cooker.
I would not call a PBC a smoker. You cook direct over coals at like 350.
Posted on 2/2/15 at 12:50 pm to RockyMtnTigerWDE
Klose.
Posted on 2/2/15 at 12:54 pm to GRTiger
quote:
I love my friend's BGE, and that would fall into the combo category, but as far as I can tell, you are limited to what you can burn in there, and I am not sure if I want to only be able to use the one type of charcoal when cooking with indirect heat.
This is confusing as there are only two types of charcoal - lump and briquettes.
You are limited to lump charcoal in a kamado, but there are many many types of lump. Do you want a stick burner or just want something that takes briquettes also? Technically you could use briquettes on a kamado, but might leave a nasty taste. Natural briquettes would probably work fine if you were so inclined.
If you want something that takes briquettes, just get a WSM 22.5' and Weber kettle. IMO lump charcoal is vastly superior.
This post was edited on 2/2/15 at 12:56 pm
Posted on 2/2/15 at 1:02 pm to RockyMtnTigerWDE
i will be in the market for another smoker soon, and i will be going with a vertical smoker with an offset box. reason is vertical smokers can fit a LOT more food than a traditional offset smoker of the same size. they can also be easier to maneuver since the wheelbase is so short
im seriously considering this one:
im seriously considering this one:
Posted on 2/2/15 at 1:07 pm to NOFOX
I meant charcoal vs. un-burned wood. I like the varying flavor profiles in using the different wood when smoking.
Also, and I am in no way stating a dislike for it, but the BGE creates that persistent charcoal flavor, regardless of what you are cooking. I sometimes find that it makes everything taste the same. That's why my initial idea was something like a BGE for grilling (and the occasional indirect heat cooking) and a dedicated smoker with a wood box for using the different un-burned wood "flavors."
Also, and I am in no way stating a dislike for it, but the BGE creates that persistent charcoal flavor, regardless of what you are cooking. I sometimes find that it makes everything taste the same. That's why my initial idea was something like a BGE for grilling (and the occasional indirect heat cooking) and a dedicated smoker with a wood box for using the different un-burned wood "flavors."
This post was edited on 2/2/15 at 1:08 pm
Posted on 2/2/15 at 1:23 pm to Houma Sapien
if i were to go the BGE route, i would get a mini BGE and plumb it into a normal sized egg, making it a true offset smoker.
Posted on 2/2/15 at 1:28 pm to GRTiger
quote:
the BGE creates that persistent charcoal flavor, regardless of what you are cooking. I sometimes find that it makes everything taste the same.
If you don't get a clean burn with the charcoal then this could happen. But this shouldn't happen if you're using good lump and getting a clean burn.
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