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Smoking meats for a beginner
Posted on 6/22/19 at 10:02 am
Posted on 6/22/19 at 10:02 am
I am looking into getting a smoker and wanted the boards opinion on the best one (for a beginner). Because I’m new at this I figured we would get a pellet smoker. I am looking at the pit boss vertical smoker sold from Lowe’s. Is there a different one I should look at?
12
Posted on 6/22/19 at 10:25 am to Mike Honcho
I'd get a Traeger if I were going to get a pellet smoker.
Posted on 6/22/19 at 10:25 am to Mike Honcho
Beginner...get an electric smoker. Masterbuilt works well.
When you get more experience...invest in a higher dollar smoker.
When you get more experience...invest in a higher dollar smoker.
Posted on 6/22/19 at 10:41 am to Mike Honcho
Pellet smoker is fine, but not the pleasant involved process of using charcoal/wood and tending the temperature. Not of it is terribly difficult with something like a Weber Smokey Mountain vertical smoker.
Posted on 6/22/19 at 10:44 am to Mike Honcho
Depends on if you are doing inside or outside smokes.
Posted on 6/22/19 at 10:55 am to Tiger Ryno
quote:
Tiger Ryno
Posted on 6/22/19 at 11:24 am to Mike Honcho
quote:
Mike Honcho
The value in being able to throw the meat on in the evening, go to sleep, and have it be well on its way when you wake up is amazing. You can still track the temps, spritz the meat, fill the water, and drink beer and feel like a real master.
What's your budget?
Posted on 6/22/19 at 12:41 pm to Mike Honcho
I know you think because you are new you figure you need a pellet smoker but I don't think that is necessary.
Look into the Weber Smokey Mountain. Produces really good smoked meats and is borderline foolproof.
They have a number of online forums and websites dedicated to the smoker as well.
They even sell third party products (Pitmaster IQ) that allow you to "set it and forget it".
Look into the Weber Smokey Mountain. Produces really good smoked meats and is borderline foolproof.
They have a number of online forums and websites dedicated to the smoker as well.
They even sell third party products (Pitmaster IQ) that allow you to "set it and forget it".
Posted on 6/22/19 at 1:06 pm to Chucktown_Badger
Probably around $400-500. I don’t really want to have to babysit it either. I like setting it and forgetting it.
Posted on 6/22/19 at 1:29 pm to Mike Honcho
Posted on 6/22/19 at 4:26 pm to Mike Honcho
Get a Big Green Egg and don't look back. Make sure you add the plate with it.
If you just want to play around and smoke stuff like cheese and meats get an electric smoker but the Egg will do everything better.
If you just want to play around and smoke stuff like cheese and meats get an electric smoker but the Egg will do everything better.
Posted on 6/22/19 at 5:34 pm to BIG Texan
I agree with the people saying forget the pellet. The pellet is fool proof and puts out average bbq. Get a Webber kettle do the snake method. That will get you good BBQ for extremely low entry cost.
But you get better and better learning to regulate your temp, your injections, your rubs, and most importantly, your trimming.
But you get better and better learning to regulate your temp, your injections, your rubs, and most importantly, your trimming.
This post was edited on 6/22/19 at 5:35 pm
Posted on 6/22/19 at 5:55 pm to Mike Honcho
I have the 40 inch Masterbuilt Electric Smoker.
I can do a 15 lb. brisket and six racks of ribs at the same time. Or 4 briskets.
I also have the side “cold smoker” attachment which allows you to smoke cheese or make jerky, etc. it also allows you to run the MES as normal and provides 6 hours of smoke. You can smoke a brisket for 24 hours with minimal supervision.
Everyone who has my bbq ribs and brisket says it’s the best they have ever eaten.
There is a very good MES site on Facebook that provides valuable information and food porn.
I can do a 15 lb. brisket and six racks of ribs at the same time. Or 4 briskets.
I also have the side “cold smoker” attachment which allows you to smoke cheese or make jerky, etc. it also allows you to run the MES as normal and provides 6 hours of smoke. You can smoke a brisket for 24 hours with minimal supervision.
Everyone who has my bbq ribs and brisket says it’s the best they have ever eaten.
There is a very good MES site on Facebook that provides valuable information and food porn.
Posted on 6/22/19 at 6:05 pm to LuckySo-n-So
quote:
I have the 40 inch Masterbuilt Electric Smoker.
This is what I have. I love it.
Posted on 6/22/19 at 6:13 pm to SmokedBrisket2018
quote:
Look into the Weber Smokey Mountain.
I have won prize money in BBQ competitions with a cheap WSM, beat teams with thousands invested in their rigs/equipment too. It's a great little smoker and like you said, nearly foolproof.
Posted on 6/22/19 at 8:07 pm to LuckySo-n-So
quote:
Everyone who has my bbq ribs and brisket says it’s the best they have ever eaten.
Posted on 6/22/19 at 8:09 pm to cable
quote:many pros use bullets. But it is more about the chef than the smoker. But one thing is true. You don't see electric or pellets winning anything.
I have won prize money in BBQ competitions with a cheap WSM, beat teams with thousands invested in their rigs/equipment too. It's a great little smoker and like you said,
Posted on 6/22/19 at 8:17 pm to Mike Honcho
Master built electric and splurge on a Bluetooth thermometer. I have an I grill with 4 prongs that is super clutch.
I had a propane one and liked the flexibility of not needing a plug, but, the few times I brought it somewhere didn't come close to out weighing not not having to worry about propane on a regular basis.
Also, do a pork butt as your first cook. Smoke at 225 until your internal temp to 195-200. Those are pretty hard to mess up. Also recommend whole chickens. Those don't take long and are pretty cheap and tasty.
ETA: don't let anyone tell you you can't smoke great food on an electric. Low and slow with some wood chips.
I had a propane one and liked the flexibility of not needing a plug, but, the few times I brought it somewhere didn't come close to out weighing not not having to worry about propane on a regular basis.
Also, do a pork butt as your first cook. Smoke at 225 until your internal temp to 195-200. Those are pretty hard to mess up. Also recommend whole chickens. Those don't take long and are pretty cheap and tasty.
ETA: don't let anyone tell you you can't smoke great food on an electric. Low and slow with some wood chips.
This post was edited on 6/22/19 at 8:23 pm
Posted on 6/22/19 at 9:11 pm to Brettesaurus Rex
Electric is great for the basic backyarder. But it doesn't compare to charcoal which doesn't compare to a stick burner. (When properly used)
This post was edited on 6/22/19 at 9:12 pm
Posted on 6/22/19 at 10:18 pm to CarRamrod
quote:
CarRamrod
Don’t laugh until you’ve tried them!!!
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