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Started By
Message
If you could buy a new smoker?
Posted on 1/22/19 at 9:12 pm
Posted on 1/22/19 at 9:12 pm
In the market for a new smoker. I have an Egg, and a built in Gas grill, but would like to up my BBQ game.
What would be your smoker of choice. Prefer using real post oak, pecan, & hickory. No pellet please.
What would be your smoker of choice. Prefer using real post oak, pecan, & hickory. No pellet please.
12
Posted on 1/22/19 at 9:17 pm to Lookin4Par
My big buy would be a gravity feed from stumps smokers in georgia
This post was edited on 1/22/19 at 9:34 pm
Posted on 1/22/19 at 9:27 pm to Lookin4Par
I prefer an offset smoker using hardwood chunks.
I have a cheap-o char-broil pit with the offset smoker on the side.
The grates are cast iron and last a long time.
You can cook directly under the meat if you don’t want to smoke. I do that often as well.
Been having the pit for about 6-7 years. In the weather, not covered.
I have a cheap-o char-broil pit with the offset smoker on the side.
The grates are cast iron and last a long time.
You can cook directly under the meat if you don’t want to smoke. I do that often as well.
Been having the pit for about 6-7 years. In the weather, not covered.
Posted on 1/22/19 at 9:30 pm to Lookin4Par
quote:
I have an Egg
Your other option is an offset rig. I’ve had BBQ from and egg and I’m not sure how much more you want to step up your game.
Posted on 1/23/19 at 4:16 am to Lookin4Par
The sky is basically the limit op. I’ve been lusting after these:
Mill Scale 94 gallon:
Moberg 250 gallon:
>
Pitts & Spitts JP edition:
Mill Scale 94 gallon:
Moberg 250 gallon:
> Pitts & Spitts JP edition:
Posted on 1/23/19 at 4:16 am to CoachChappy
quote:
Your other option is an offset rig. I’ve had BBQ from and egg and I’m not sure how much more you want to step up your game
While that’s true, egg smokers are a little limited space wise. I’d like to be able to do a few different things at a time vs one brisket, or a couple of butts, or a turkey.
My baw a few doors down has this one. His only complaint is that you need a lot of practice to learn to regulate the temp. One day I’m going to go over there and do a brisket on it.
But, if $3,200 is too much, TX Original BBQ pits makes this guy in the base model for $2k and some change and would quadruple the amount of space my egg has with 1600 square inches
quote:
Many people will also add vertical smokers to their collection for the option of smoking massive amounts of meat in one go.
Texasoriginalpits.com
Posted on 1/23/19 at 4:21 am to SaDaTayMoses
quote:
have a cheap-o char-broil pit
Just bought my first Kamado, but have this one as well. You have to make mods, but it does work.
Posted on 1/23/19 at 5:26 am to Lookin4Par
quote:
No pellet please.
Just curious, why not?
Posted on 1/23/19 at 6:29 am to weskarl
quote:
Mill Scale 94 gallon
Thing is fine.
Posted on 1/23/19 at 6:30 am to tigerfootball10
Probably because real smoked meat is smoked with real wood.
Posted on 1/23/19 at 6:34 am to tigerfootball10
Hate to double post but I recently bought a pellet grill. I loved the idea of setting a temp and letting it eat. While that has been the case for the few cooks I've done, it does not have the smoke flavor I was looking for. I even got an amazen smoker tray.
The problem lies in the efficiency of the fire box, it's all clean smoke after initial start up.
I'm planning on getting rid of it and building something like what was posted above.
The problem lies in the efficiency of the fire box, it's all clean smoke after initial start up.
I'm planning on getting rid of it and building something like what was posted above.
Posted on 1/23/19 at 7:51 am to sml71
quote:
Probably because real smoked meat is smoked with real wood.
And what do you think the pellets are made of?
Posted on 1/23/19 at 8:08 am to Lookin4Par
I have an older upright, bullet type smoker with the coal/wood pan in the bottom then the water pan and then 2 grates for product. It has worked great for several years now and just last week I smoked two 10 lb. Boston Butts on it with great results.
I just finished building a cold smoker so I can do salmon, jerky and make my own bacon using pork bellies. The box is complete and it 4 ft. tall, 15 inches deep and 25 inches wide, had 3 wire shelves in it for now with room for at least 2 more if I decide to put more in it. The way it is now, I could put at least 30 lbs. of sausage at a time to slow smoke or about 6 full size pork bellies and enough jerky to keep me in it for months at a time.
All I'm waiting for to use it is to finish my fire box that will sit about 5 ft. away from it so the box can maintain a temperature between 80-90 degrees once it starts smoking things.
I just finished building a cold smoker so I can do salmon, jerky and make my own bacon using pork bellies. The box is complete and it 4 ft. tall, 15 inches deep and 25 inches wide, had 3 wire shelves in it for now with room for at least 2 more if I decide to put more in it. The way it is now, I could put at least 30 lbs. of sausage at a time to slow smoke or about 6 full size pork bellies and enough jerky to keep me in it for months at a time.
All I'm waiting for to use it is to finish my fire box that will sit about 5 ft. away from it so the box can maintain a temperature between 80-90 degrees once it starts smoking things.
Posted on 1/23/19 at 9:10 am to dtett
quote:
it does not have the smoke flavor I was looking for. I even got an amazen smoker tray.
That's a fair enough answer. I agree on steaks and chicken but long brisket and pork smokes are fine to me. It's way too easy for me to give up on. Can't beat a steak/chicken from real wood
Posted on 1/23/19 at 2:01 pm to Shotgun Willie
This.
Posted on 1/23/19 at 2:04 pm to SaDaTayMoses
quote:
I have a cheap-o char-broil pit with the offset smoker on the side
I used to have one and thought at the time it did a serviceable job.
I changed my mind and realized what a terrible job it did after I bought a pit barrel cooker.
The change made me realize how poorly the Char-Broil/Char-Griller pits are at retaining heat due to relatively thin metal used. It made getting meat up to proper temperature very time consuming, and made the task of maintaining a proper level of heat an even bigger challenge. That design probably works best with thicker metal.
My cheap one rusted out in about 3-4 years, probably because I overbasted some meats with bbq sauce, which dripped onto the metal below it. Since I didn’t clean it, the acidity probably accelerated the corrosion.
But getting the pit barrel cooker made me glad I made the change to a better design, and it was also about the same cost as the cheaper grill that rusted out.
Posted on 1/23/19 at 2:06 pm to Lookin4Par
Since you have an egg and said you like using real wood, I assume you want a stick burner and not a vertical insulated.
If I were in the market for a stickburner for home, the first place I'd look is Shirley Fabrications out of Tuscaloosa.
There work is top notch and they have patio models:
If I were in the market for a stickburner for home, the first place I'd look is Shirley Fabrications out of Tuscaloosa.
There work is top notch and they have patio models:
Posted on 1/23/19 at 2:14 pm to NOFOX
Lang is another damn good stick burner brand out of southern Georgia.
They're built like tanks.
They're built like tanks.
Posted on 1/23/19 at 2:29 pm to Lookin4Par
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