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Message
1
Posted on 11/3/08 at 10:21 pm to kfizzle85
I bought a Bradley, but the cost of those damn pellets is ridiculous because I smoke a lot. I love the taste and it adds to greenhouse gasses which pisses of a bunch of assholes.
Posted on 11/4/08 at 5:36 pm to andouille
After a ton of online research, I went with a ceramic-the Primo Oval. It has worked well so far, but I'm concerned about careless people allowing or causing the lid to crash down and shatter. Also, the accessories are overpriced. In hindsight, I think a better buy would have been the Weber Smokey Mountain.
Posted on 11/6/08 at 3:48 pm to Tbobby
Ok, I did some research on the WSM. It seems the only complaint is the fact that there is no thermometer. I could probably modify that myself. Thanks for all the input guys. 
Posted on 11/6/08 at 3:51 pm to boxcarbarney
I just went to Academy and got a themostat that I stick in the top of the grill in one of the three holes. Never had any problems and get a very good read. Only mod I have is to use a Brinkman water pan for long smokes.
Posted on 11/6/08 at 8:15 pm to Catman88
quote:
I just went to Academy and got a themostat that I stick in the top of the grill in one of the three holes. Never had any problems and get a very good read. Only mod I have is to use a Brinkman water pan for long smokes.
+1, exact same thing here.
Posted on 11/6/08 at 8:43 pm to BigAlBR
First smoker, go with a Weber Smokey Mountain (WSM) and make the modifications from the web.
If you are looking for something inexpensive in an offset get a Bar-B-Chef which come already modified, or get an offset and do the modifications recommended on the web.
The mods are crucial to hold the temp at 225.
If you are looking for something inexpensive in an offset get a Bar-B-Chef which come already modified, or get an offset and do the modifications recommended on the web.
The mods are crucial to hold the temp at 225.
Posted on 11/6/08 at 11:13 pm to Hodson 4Heisman
I didn't modify mine at all aside from the water pan, and that's only because I left the original one at my old apartment, and it holds 225-250 fine every time.
Posted on 11/7/08 at 9:18 am to kfizzle85
Im guessing he was talking about the offset ones. Out the box you can get a WSM to hold 225 easily for 15-16 hours using minion method with zero mods.
Posted on 11/7/08 at 9:27 am to boxcarbarney
quote:
Ok, I did some research on the WSM. It seems the only complaint is the fact that there is no thermometer. I could probably modify that myself.
no need. The new WSM's have thermometers, bigger water pans, bigger access door, and higher domed lids.
Posted on 11/7/08 at 10:16 am to el tigre
My Dad has smoked many a good turkey or fish on his Brinkman-he wraps his with a roll of fiberglass insulation and puts a cardboard box with the bottom and lid cut out around that. Cuts down on the leaks...
Best pork roast though is my Grandpa's antique Charbroil cast BBQ pit with a rotisserie (sp?). Cooked over charcoal for a few hours with some apple twigs....dammit man!
Best pork roast though is my Grandpa's antique Charbroil cast BBQ pit with a rotisserie (sp?). Cooked over charcoal for a few hours with some apple twigs....dammit man!
Posted on 11/7/08 at 10:33 am to Icansee4miles
quote:
wraps his with a roll of fiberglass insulation
There is no way in hell I would put something with thousands of tiny glass particles I cant see on my food.
Posted on 11/7/08 at 10:48 am to Catman88
quote:
There is no way in hell I would put something with thousands of tiny glass particles I cant see on my food.
pretty sure he means wrapping the smoker, not the food.....
Posted on 11/7/08 at 10:55 am to simonizer
OHH ok... 
Thank god..
Thank god..
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