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re: Offset smoker recs
Posted on 7/15/21 at 9:36 am to Neauxla
Posted on 7/15/21 at 9:36 am to Neauxla
quote:
was told that you cannot do a brisket properly in a kettle smoker.
If you want to get technical the WSM is a "Bullet Smoker". The regular Weber is a "Kettle Grill" that can be used for smoking as well. The Weber Smokey Mountain is their dedicated smoker while the grill is mainly a grill but multipurpose.
"proper" has a lot to do with who you are talking to and how strict they may be concerning how to cook brisket. As a backyard BBQ'r I try not to be so narrow minded in how to achieve a good piece of smoked meat.
If you want to keep with traditional Texas style then I would agree that an offset smoker is their preferred style of smoker to cook briskets.
This post was edited on 7/15/21 at 9:41 am
1
Posted on 7/15/21 at 9:54 am to Saskwatch
quote:For brisket, you just have to have one large enough to get the meat away from the heat. That Steven Raichlen guy has done it on his shows with success. When my offset was being rebuilt, I did a small one on a normal sized kettle using the snake method and it was great.
The regular Weber is a "Kettle Grill" that can be used for smoking as well.
Posted on 7/15/21 at 10:24 am to ThuperThumpin
Look at the Yoder its a bit north of $1000 but a friend from NOLA came to Houston for one, it was well built and he likes it a ton! Good luck!
Posted on 7/15/21 at 10:28 am to ThuperThumpin
Old Country Brazos seems to be in a class of its own for the price
The cheaper Pecos is supposed to be alright too, a little smaller cooking area and 3/8" metal instead of 1/4" that the brazos has
I think I'm planning on getting the Brazos
The cheaper Pecos is supposed to be alright too, a little smaller cooking area and 3/8" metal instead of 1/4" that the brazos has
I think I'm planning on getting the Brazos
Posted on 7/15/21 at 10:39 am to bluebarracuda
This began its journey as an Oklahoma Joe's. The weak link is/was the fire box. Had to be rebuilt or thrown away. We went a little overboard.
Posted on 7/15/21 at 10:46 am to AlxTgr
quote:
We went a little overboard
A big firebox can be great on a smaller backyard cooker because it allows you to build the fire further away from your meat. Prevents the radiant heat from cooking it instead of the preferred convective heat. Only complaint I would have is it seems as if the the fan placement should be in front of the fire, not behind it.
Posted on 7/15/21 at 11:04 am to ruger35
quote:Wasn't my decision-I had little input, but I do not see where that would make a difference, and the pipe actually runs to the front, not the back, if I am following you.
it seems as if the the fan placement should be in front of the fire, not behind it.
Posted on 7/15/21 at 11:09 am to AlxTgr
quote:
but I do not see where that would make a difference,
Yea why would it make any difference having the intake on the front vs behind? It's getting the same amount of air no matter what
Posted on 7/15/21 at 11:13 am to Neauxla
quote:
I was told that you cannot do a brisket properly in a kettle smoker. It has to be an offset. This was told to me by the owner of a place that makes the best brisket I've ever had.
People that make declarative statements like that shouldn't be listened to. With smoked meats, it's not the journey but the destination, and there are many ways to arrive at quality smoked meats. Ultimately, if you're smoking meat for yourself, all you should care about is pleasing yourself, not some pretentious a-hole that will tell you your process is wrong. I've done a handful of briskets on my Weber Smoky Mountain, and all but the first one turned out fine. None of them would win any competitions or set me up to open my own BBQ place, but I was pleased with the final product, as were the people that ate it.
Posted on 7/15/21 at 11:21 am to The Spleen
Posted on 7/15/21 at 11:21 am to ThuperThumpin
When you decide to spend close to five grand Moberg and Mill Scale are making great offset smokers that-at least regarding their products, are affordable and made for the backyard guy.
They cost but if you take care of them they are lifetime smokers.
Moberg $4000
Mill Scale $4150
They cost but if you take care of them they are lifetime smokers.
Moberg $4000
Mill Scale $4150
Posted on 7/15/21 at 11:36 am to Martini
Mill Scale 94 is what I'll be getting whenever I'm a little more settled geographically.
Posted on 7/15/21 at 12:07 pm to Louie T
Yeah they both make great smokers and are friends.
But the Mill Scale looks a little better and has bigger casters. I’m going to get one too once I convince myself I really need to spend 4 k. I like to look at them or anything I want for awhile first because after I pull the trigger I’ll be looking for something else to buy.
In the meantime I use the hell out of my electric Smokin Tex.
)
But the Mill Scale looks a little better and has bigger casters. I’m going to get one too once I convince myself I really need to spend 4 k. I like to look at them or anything I want for awhile first because after I pull the trigger I’ll be looking for something else to buy.
In the meantime I use the hell out of my electric Smokin Tex.
Posted on 7/15/21 at 12:12 pm to Martini
The 2 guys at Mill Scale seem genuinely nice + I like the product.
Posted on 7/15/21 at 12:13 pm to Neauxla
quote:A lot of idiots can cook.
I was told that you cannot do a brisket properly in a kettle smoker. It has to be an offset. This was told to me by the owner of a place that makes the best brisket I've ever had.
Posted on 7/15/21 at 12:25 pm to ruger35
quote:It doesnt change the oxygen being brought in whether it is pushed or pulled
Only complaint I would have is it seems as if the the fan placement should be in front of the fire, not behind it.
Posted on 7/15/21 at 1:10 pm to tigerfoot
In theory I get it, but pulling the air by forced draft “in front” if the fire will cause preheated air to mix with a large mass of cooler air closest to your cook chamber, which I think will be largely inefficient. I guess it depends on your setup and if you are are running with dampers closed and solely relying on the fan or not. Having the fan “behind” the fire causes any air that passes across to be heated. I would think that would create a more efficient and cleaner burn all while the fan does less work.
If it works it works, I just always think of temperature control units and damper replacements.
If it works it works, I just always think of temperature control units and damper replacements.
Posted on 7/15/21 at 1:27 pm to ruger35
quote:There is no other source for air. That pipe is the only opening.
if you are are running with dampers closed and solely relying on the fan or not.
Posted on 7/15/21 at 7:53 pm to LsuFan_1955
I got the Oklahoma hoe highland smoker
It’s kind of a mix between quality and stamped steal but if kept out of the rain, I think I can get 5 years out of it.
I did some real good brisket and pulled pork and it held 225 degrees for hours
It’s kind of a mix between quality and stamped steal but if kept out of the rain, I think I can get 5 years out of it.
I did some real good brisket and pulled pork and it held 225 degrees for hours
Posted on 7/17/21 at 12:02 pm to Neauxla
Harry Soo would beg to differ.
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