BBQ Smokers???

[BigTruck]

I know this has been discussed before.....

I am looking to purchase a smoker to add to my arsenal of cooking gadgets! What I dont know is witch one to buy. I want somthing low maintenence that gives me the best flavor. I was leaning towards the green egg but have since gone away from that.

Would like a charcoal/wood setup but am not opposed to gas/wood..

Any ideas???

Thnaks...

 

[Anylizer]

Hi Bt... I got the 7-in-1 smoker/grill from Cabella's. I love it!!!!
In my opinion the gas is easier to deal with as compared to charcoal. charcoal has to be lit then burned long enough to get coals the you start to smoke.....if the temp drops too far you got to add more charcoal and get it lit without getting the temp up too much. Temp is easier to controll w/ gas.
As far flavor, that comes from the type of wood that you use. Mesquite is quite popular. I prefer Hickory, it is the flavor I prefer over the other woods. Mesquite is strong and works well for a quick additional flavor to say grilled steaks or burgers. Very short smoke time to creat alot of flavor.
When I smoke pork loins, tri-tips and such, I use hickory at a low temp for a couple of hours. I also use a digital meat thermometer. It's alot easier to know when the meat is done without over cooking it.
Smoking is alot of fun if you have the time and patients. I think there is a fair amount of babysitting to be done to get the desired results.
$$$ was a big factor in my choice, but I did alot of reasearch before buying. The auto-feed smokers with the little wood brickettes probably require less attention but are considerably more money. The "Treager" smokers are probably the best on the market, and the price reflects it.

at any rate that is my "opinion" Good Luck A.

 

[woodzy]

No matter how good of smoker you get, invest in the digital thermometer... Smokers don't work so well with the door open every half hour!!!

That smoker/grill from Cabelas looks awesome!!

 

[BigTruck]

Thanks for the input. I am also considering the Treager. However I would like to use some custom woods and feel the Treager would not allow me that option.. But I havnt ruled that out!

 

[coyoteman]

Thanks for the input. I am also considering the Treager. However I would like to use some custom woods and feel the Treager would not allow me that option.. But I havnt ruled that out!

i currently own the traeger, and love it. but now i have been eying a green mountain pellet grill. they will smoke cooler, and get hotter while maintaining more constant heat.

as far as custom wood they have quite the variety of choices.

 

[yammadog]

You already know my opinion....gas/wood for quick, clean and tasty.....slow smokin is the only way to really get good stuff no matter the heat source. Purists say that only wood/charcoal...I did it and switched to gas/wood, thanks to Ice Cap, and when it came time to get another one...went with the gas/wood again. You can do chops in 30 min with some flavor our produce slow smoked bbq for 100 people and not have to really worry about temperature fluctuations.

Access to wood is easier with the chips in almost all stores, vs, the chunks or logs you would use with wood/coal...

 

[ruffryder]

yammadog knows his stuff...

 

[yammadog]

yammadog knows his stuff...

no warranty against food poisoning expressed or implied!! Did you already have your leftovers?

 

[buck50]

BT, you looking to smoke some poles again?????????

 

[Zachcreek]

You already know my opinion....gas/wood for quick, clean and tasty.....slow smokin is the only way to really get good stuff no matter the heat source. Purists say that only wood/charcoal...I did it and switched to gas/wood, thanks to Ice Cap, and when it came time to get another one...went with the gas/wood again. You can do chops in 30 min with some flavor our produce slow smoked bbq for 100 people and not have to really worry about temperature fluctuations.

Access to wood is easier with the chips in almost all stores, vs, the chunks or logs you would use with wood/coal...

What Make/model are you using? I have a hard time with the charcoal temp fluctuation. Love the flavor, but the constant watching is kind of a hassle. Thanks

 

[skidoorulz]

I have a Traeger Little Tex. It is great. There is about 12 differant pellets available and you can also blend them. I have cooked the best Rib eyes that I have ever eaten on it. And the wife says the food I cook or smoke is good and getting better with practice. Smoked a 24 pound turkey for New Years and it was quite good also.

 

[ruffryder]

no warranty against food poisoning expressed or implied!! Did you already have your leftovers?

dinner tuesday and lunch wednesday, probably finish the rest next week..

Dang that stuff, corn on the cob and some potatoes can't be beat!!

Thanks again bud.

 

[Meatman]

old man has a treager and we fill it up about every sunday. good eatin on nascar sundays. very versatile as well. plus ease of use is unmatched for the capacity it holds.

Myself, I'm a bit more old fashion. I use charcoal/wood. I have more control of temps this way. I never use briquettes, it's always lump coal.

 

[yammadog]

What Make/model are you using? I have a hard time with the charcoal temp fluctuation. Love the flavor, but the constant watching is kind of a hassle. Thanks

There are a few brands. Check out www.thesmokering.com or www.barbequehut.com for some additional opinions. The one I purchased recently was the last of 3 different stores I tried and it was similar to my last one. "Perfect flame" is the brand. It's only a $150 or so.

I usually do a 5+/- hours on my ribs. Load it, come back in 2 hours and put in more wood, mop it with some stuff usually mixed with apple juice and then come back in 2 hours. I may mop them again and turn up the heat for a bit, but pulling them pretty quickly to wrap in tin foil and high heat for another 45 minutes. I like to run them at 180ish up to 225 depending on my time frame and then will also check occassionally to spray with apple juice to keep them moist, it depends on what's going on that day. If I leave or hanging around is the big thing for how much I pay attention. If I have tons of time I may do a full 6 hours with 3 batches of wood. Usually I combine hickory and apple or mequite and cherry in my wood refills.

Or some nights, 30 minutes on high for pork chops and whatever wood I have a mood for.....

and http://www.thekansascitybbqstore.com/kc2/ for my rubs....kc rib doctor is my favorite.

 

[kerk43]

Bradley...

...Got a bradley last winter. Works great so far, but am still experamenting. The digital thermomitor is a must as you can better maintain temp. Love the fact that it autofeeds the bricketts so have less 'babysitting' to do. I have smoked summer sausage, beef/pork roast, jerky, ribs.... Never been disapointed yet.....

 

[jscanga]

I have a Traeger Little Tex--supper low maintenance and great food. Not quite as good as the commercial smokehouses, but the best I have found for the patio!

 

[allied1]

Look into a Cookshack smoker. Spendy, but it will be the last smoker you ever buy.

 

[Trukker]

Would it be that hard to make one?I mean it seams pretty basic.Let's see some Home Built ones

 

[xrated]

Would it be that hard to make one?I mean it seams pretty basic.Let's see some Home Built ones

no pics but a bud of mine made his out of an old outdoor wood furnace. Try and get pics next time I'm around when he's using it.

 

[Sturgis Sledder]

I would not hesitate on a traeger, but I have a friend that has more money than sense and I was talking to him about getting a smoker so he went crazy and bought an Ole Hickory Convecture smoker/oven
Here is the cooking capacities:
Ribs (3 & Down) - 12
Baby Back Ribs - 16
Boston Butt (5-7 lbs.)- 32
Turkey (8 lb.) - 16
Chicken (Whole) - 36; (Half)- 72
Brisket (12 lb.)- 12

However like I said the guy is crazy and will drop a ton of money just because, I think he paid around $5K for it.