Smokers -- The cooking variety

[ricojes]

I am looking to do some serious smoking this summer (I guess that's the best way to word it in order to keep the jokes limited to the chemical variety) and need some advice on what to look for in a smoker. I am a novice, I just grill, so I will probably go with propane. Any smoker brand and/or model recommendations? Any probe recommendations as well?

 

Someone recommended this site:

 

http://www.smoking-meat.com/

 

Any advice?

Edited February 16, 2016 by ricojes

[plenzmd1]

I really like this site for reviews..

 

http://amazingribs.com/bbq_equipment_reviews_ratings/reviews_ratings

 

Just a great overall site for BBQ and grilling in general.

 

I have a Large Egg, and really enjoy it and use it a ton. If I had to do over, think would maybe buy the Kamoda Joe due to its oval shape and ability to have more of an offset fire.

 

Also, if you go the komoda style, buy the biggest one you can afford. I regret not getting the XL in the egg.

 

I know folks who just love the Weber Smokey Mountain ...and way more affordable than the Egg. But can't really use it as a grill..sooo

 

Really depends how you plan to use, your budget, etc. No right fit for everyone.

[ricojes]

I really like this site for reviews..

 

http://amazingribs.com/bbq_equipment_reviews_ratings/reviews_ratings

 

Just a great overall site for BBQ and grilling in general.

 

I have a Large Egg, and really enjoy it and use it a ton. If I had to do over, think would maybe buy the Kamoda Joe due to its oval shape and ability to have more of an offset fire.

 

Also, if you go the komoda style, buy the biggest one you can afford. I regret not getting the XL in the egg.

 

I know folks who just love the Weber Smokey Mountain ...and way more affordable than the Egg. But can't really use it as a grill..sooo

 

Really depends how you plan to use, your budget, etc. No right fit for everyone.

Great site, thanks!

[KD in CA]

I really like this site for reviews..

 

http://amazingribs.com/bbq_equipment_reviews_ratings/reviews_ratings

 

Just a great overall site for BBQ and grilling in general.

 

I have a Large Egg, and really enjoy it and use it a ton. If I had to do over, think would maybe buy the Kamoda Joe due to its oval shape and ability to have more of an offset fire.

 

Also, if you go the komoda style, buy the biggest one you can afford. I regret not getting the XL in the egg.

 

I know folks who just love the Weber Smokey Mountain ...and way more affordable than the Egg. But can't really use it as a grill..sooo

 

Really depends how you plan to use, your budget, etc. No right fit for everyone.

 

Same here...love the BGE but the price reflects its popularity so you can probably find cheaper alternatives that are comparable. I second your suggestion to go XL; the large is fine most of the time but sometimes I could really use the extra space.

[The Poojer]

such a fun activity and the choices are endless anywhere from easy to hard, and the final product is soooooooooo good. that is one of the things i miss in my small apartment living, i don't have storage or lawn space to have a smoker going on a saturday or sunday. If you are handy you can build or slap together your own equipment to customize the whole experience.

 

I am looking to do some serious smoking this summer (I guess that's the best way to word it in order to keep the jokes limited to the chemical variety) and need some advice on what to look for in a smoker. I am a novice, I just grill, so I will probably go with propane. Any smoker brand and/or model recommendations? Any probe recommendations as well?

 

Someone recommended this site:

 

http://www.smoking-meat.com/

 

Any advice?

Edited February 16, 2016 by The Poojer

[Maury Ballstein]

Doesn't a propane egg defeat the point ?

 

Gotta have the smoky wood chips for the flavor ?

 

I want to buy one as well.

[IDBillzFan]

I love my new Traeger Grill. You'll notice the guy who runs smoking-meat.com website got one before the holidays and loves it. I made the smoked prime rib for Christmas, which he also did on his Traeger.

 

I bought this at Costco, though they changed the model number a bit and the price was $200 less, and it is one of the best investments I've made for outdoor cooking. They make them smaller and less expensive, but we tend to cook big at my house, so I needed the extra real estate. You can check with your Costco when they are coming to town for their next tour.

 

You're using wood pellets, and the system feeds the chamber while digitally maintaining the heat perfectly. In other words, unless you enjoy killing a day monitoring the temperature and feeding the smoker, you literally light it, heat it, put your meat on it, close it, and return when the meat is done. You can do ribs low and slow and never lift a finger until they're done. We made smoked almonds, and jarred them up as gifts for Christmas and people think I'm a smoking genius.

 

Note: I have a couple of friends who compete nationally in smoking competitions, and as purists they feel like a machine that auto feeds wood chips and maintains temperature control is for wussies. They can suck it because I love the fact that I can do other things with my day than stand next to a smoker, and STILL have great food at the end of the day.

[The Poojer]

you can get smoker boxes for gas grills, i am with you, though, charcoal is the way to go for smoking foods.

 

 

Doesn't a propane egg defeat the point ?

Gotta have the smoky wood chips for the flavor ?

I want to buy one as well.

[May Day 10]

I started out this fall and got this: Weber Smokey Mountain

 

http://www.amazon.com/Weber-731001-Mountain-22-Inch-Charcoal/dp/B001I8ZTJA/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1455653776&sr=1-1-catcorr&keywords=smoky+mountain

 

It is great and pretty easy, even without gas. I have made a few creations including some ribs for a tailgate and also a 20 pound turkey on New Years Eve.

 

 

You just have to do some research. A lot of people have what works for them and a lot of information might conflict. Its up to you to find your groove. A key is to start simple with poultry and things that are easier. I seasoned my WSM too as per the comments section there on amazon.

 

The first thing I made was butterflied chicken breasts and I mixed together chopped jalapenos and cream cheese and filled the breasts. Wrapped with bacon and smoked. Very good, first try and easy. Impressed guests.

 

 

 

Anyways, smoking is awesome. It opens up a world of what is probably the best tasting food. Really looking forward to the Spring. Gonna do my first brisket.

Edited February 16, 2016 by May Day 10

[coloradobillsfan]

I was just going to post about the Weber Smokey Mountain...

 

I have been using mine for almost 16 years now, these things are damn near bulletproof.

I've cooked the gamut : ribs, 12 hour briskets, chicken, fish. You can even break it down and use it as a grill to sear steaks.

 

Use Chris Allingham's 'Virtual Weber Bullet' web site for resources; it's very well designed

 

http://virtualweberbullet.com/

 

Happy smokin'

[Punching Bag]

You're using wood pellets, and the system feeds the chamber while digitally maintaining the heat perfectly. In other words, unless you enjoy killing a day monitoring the temperature and feeding the smoker, you literally light it, heat it, put your meat on it, close it, and return when the meat is done. You can do ribs low and slow and never lift a finger until they're done. We made smoked almonds, and jarred them up as gifts for Christmas and people think I'm a smoking genius.

Love smoked almonds. Do you smoke them with tamari for that is much better than soy sauce? There are some great recipes from Tamari Smoked Almonds,

[Alaska Darin]

They can suck it because I love the fact that I can do other things with my day than stand next to a smoker, and STILL have great food at the end of the day.

I hate people who won't embrace technology. I think that thing is awesome.

[The Poojer]

that's part of the appeal to me, if i am gonna smoke meat, i clear out the day or at least keep my activities limited to being in close proximity

 

 

 

Note: I have a couple of friends who compete nationally in smoking competitions, and as purists they feel like a machine that auto feeds wood chips and maintains temperature control is for wussies. They can suck it because I love the fact that I can do other things with my day than stand next to a smoker, and STILL have great food at the end of the day.

[Zona]

I decided to make my own. It was cheap, easy, and turns out some of the best bbq around.

Its called an ugly drum smoker. Google it. I like the fact that i dont have to tend the firepit like an offset smoker. Its not a traeger. (i admit to being a guy who would rather build my own, and use skill to bbq, rather then out of the box for dummies) And i have the capacity for 4 butts, or six full racks of ribs, or two 18 lb briskets, etc...

 

the drum is a two rack, direct heat, charcoal and wood fire pit....

 

and the site i like is http://www.bbq-brethren.com/forum/some of the nations best professionals are on there and the place has everything you need, for any skill level. no snobbery, just fanatics...

[IDBillzFan]

By the way, thought anyone into smoking would be interested in this new wireless meat thermometer currently nearly production after a while on kickstarter.

 

I'm in for one.

[Gugny]

Who the !@#$ wants almonds for Christmas?

[Gugny]

I love my new Traeger Grill. You'll notice the guy who runs smoking-meat.com website got one before the holidays and loves it. I made the smoked prime rib for Christmas, which he also did on his Traeger.

 

I bought this at Costco, though they changed the model number a bit and the price was $200 less, and it is one of the best investments I've made for outdoor cooking. They make them smaller and less expensive, but we tend to cook big at my house, so I needed the extra real estate. You can check with your Costco when they are coming to town for their next tour.

 

You're using wood pellets, and the system feeds the chamber while digitally maintaining the heat perfectly. In other words, unless you enjoy killing a day monitoring the temperature and feeding the smoker, you literally light it, heat it, put your meat on it, close it, and return when the meat is done. You can do ribs low and slow and never lift a finger until they're done. We made smoked almonds, and jarred them up as gifts for Christmas and people think I'm a smoking genius.

 

Note: I have a couple of friends who compete nationally in smoking competitions, and as purists they feel like a machine that auto feeds wood chips and maintains temperature control is for wussies. They can suck it because I love the fact that I can do other things with my day than stand next to a smoker, and STILL have great food at the end of the day.

 

I agree that this thing looks awesome.

 

However, part of grilling, barbecuing and/or smoking, is the experience of the work involved. It's almost like a sport in the way you gameplan/strategize, then monitor and adjust. Personally, I enjoy that part of it, even though it does require a lot more work.

 

I guess it's all about personal preference.

I decided to make my own. It was cheap, easy, and turns out some of the best bbq around.

Its called an ugly drum smoker. Google it. I like the fact that i dont have to tend the firepit like an offset smoker. Its not a traeger. (i admit to being a guy who would rather build my own, and use skill to bbq, rather then out of the box for dummies) And i have the capacity for 4 butts, or six full racks of ribs, or two 18 lb briskets, etc...

 

the drum is a two rack, direct heat, charcoal and wood fire pit....

 

and the site i like is http://www.bbq-brethren.com/forum/some of the nations best professionals are on there and the place has everything you need, for any skill level. no snobbery, just fanatics...

 

Did you use a kit? Can you provide a link to the instructions you followed? This looks like an awesome project.

[May Day 10]

I do agree on the 'gameplan' aspect. Its really not that much effort. I can see the unit/thermometer from my back door which makes it easier. When I am smoking, I kind of obsess about it anyways, so monitoring/adjusting/etc is fun.

[Jauronimo]

 

I agree that this thing looks awesome.

 

However, part of grilling, barbecuing and/or smoking, is the experience of the work involved. It's almost like a sport in the way you gameplan/strategize, then monitor and adjust. Personally, I enjoy that part of it, even though it does require a lot more work.

 

I guess it's all about personal preference.

I also enjoy sitting next to the fire all day with a cold beer watching the smoke drift by but I can definitely see the appeal of crock pot style, set and forget BBQ. I certainly would have Q'd a lot more back in the day were that an option. Also, its pretty exhausting slaving over a finicky smoker that refuses to maintain a steady temp. Makes it a lot more difficult to host friends and family.

[Gugny]

I also enjoy sitting next to the fire all day with a cold beer watching the smoke drift by but I can definitely see the appeal of crock pot style, set and forget BBQ. I certainly would have Q'd a lot more back in the day were that an option. Also, its pretty exhausting slaving over a finicky smoker that refuses to maintain a steady temp. Makes it a lot more difficult to host friends and family.

 

I don't have any friends.