Chief Rick Posted March 8, 2015 Posted March 8, 2015 No - not cigars, cigarettes or pipes! What kind of smokers are you using? Wood, gas, electric? What model do you recommend? I have an electric smoker and do enjoy it, but I'm looking to get a wood smoker for times & places where electricity may not be available. as well as to experiment with the different flavors. I don't really know, but thinking charcoal with wood chips for smoke. As for size, looking to cook for four people as a rule - maybe 6-8 as an exception. Don't need or want anything that requires a 1/2-ton truck to move. I've heard good things about the Big Green Egg. I have two family members with one and they swear by them - but I think they use theirs more for grilling than for smoking.
Frio Canyon Ranger, SASS# 48850 Posted March 8, 2015 Posted March 8, 2015 This is what I've used for the past couple of years and I've been totally pleased and satisfied with it. Masterbuilt Sportsman Elite 40" Vertical Gas Smoker Got mine from Cabala's, but I'm sure they're not the only folks that carry it. Have a Great Day! Frio
Charlie Harley, #14153 Posted March 8, 2015 Posted March 8, 2015 I have a Big green Egg. Love it in every way, but it is not portable. It's made of a heavy ceramic and sits in a table I built for it.
Noz Posted March 8, 2015 Posted March 8, 2015 I use a small electric smoker that I believe is a Cheif. It has a coil and a small sawdust pan in the bottom to provide the smoke. I've used chain saw cuttings for fuel but nothing heavier will work. Use a vegetable oil for the chain lube. No temperature control but a max of 180 degrees. It is limited in it's uses but it does it's job quite well within its limitations. I have done as many as 3 briskets at a time. I'like to brine a brisket, stick it in the smoker for 6 or 8 hours, lay it on a piece of foil add a cup of liquid of your choice(beer, orange juice, Dr. Pepper, water etc), wrap tightly and put in oven for 5 or 6 hours at the lowest temp you oven will go. Pretty hard to spit out. Chickens turkey the same routine. fish requires a little more delicate touch. A friend who is more into smoking than I has built a cabinet style smoker from hard wood that will do 500 lbs of sausages at a time. If you are handy, this might be a way to go.
Silvertip Posted March 8, 2015 Posted March 8, 2015 Traeger makes a great smoker mine is the Texas and I love it. Silvertip
Calamity Kris Posted March 8, 2015 Posted March 8, 2015 I had this one for many years and it worked quite well. https://www.chargriller.com/index.php/grills-smokers/charcoal-grills-smokers/super_pro_grill-detail.html I would use the indirect heat method by setting a heavy gauge steel bowl full of liquid of choice under the racks, then building the fire around it. It had become too worn out to move so we left it with the house. I'm thinking seriously about purchasing a Traeger when we purchase our "forever" home. I can't go another season without making at least one tri-tip or brisket.
Dutch Wheeler Posted March 8, 2015 Posted March 8, 2015 I have had a Weber Smokey Mountain Cooker for years and love what it can do. More affordable than the BGE, and is available in three sizes to fit your needs. A lot of information on it can also be found over on "The Virtual Weber Bullet" site.
Sedalia Dave Posted March 8, 2015 Posted March 8, 2015 Go to this website and click on the ratings and reviews tab. You can learn more good reliable information about BBQ and Smoking equipment and techniques on this one website than just about anywhere else on the internet. I have been using what I have learned at Amazing Ribs for the last 5 years. The food that comes off my grill is guaranteed not to disappoint.
Rusty Chains Posted March 8, 2015 Posted March 8, 2015 I got it bad: when the title said Smokers, I figured he was gonna ask if we used Rugers or Colts or which version of the smokey stuff we used!
Dorado Posted March 8, 2015 Posted March 8, 2015 I use wood. Mesquite if I have it. I made my smoker so I can't tell you much about buying one.
Shorty Jack Hammer Posted March 10, 2015 Posted March 10, 2015 I also use a Traeger also. In fact, in the two years we have had it, I'll bet we have used it far more that our oven. I make everything in it.
Chief Rick Posted March 11, 2015 Author Posted March 11, 2015 The Traeger's are pellet machines, yes? Are they electric?
Sedalia Dave Posted March 11, 2015 Posted March 11, 2015 The Traeger's are pellet machines, yes? Are they electric? Yes the Traeger's are pellet machines and need electricity to operate.
Gunner Gatlin, SASS 10274L Posted March 11, 2015 Posted March 11, 2015 If you want to know most anything about smoking grilling or barbecue go to... Amazingribs.com Great reviews on all sorts of equipment smokers grills and everything else. GG
Abilene Slim SASS 81783 Posted March 11, 2015 Posted March 11, 2015 electric. temp stays constant. Don't have to feed it to keep temps up -- just needs an occasional piece of wood for the smoke.
Chief Rick Posted March 11, 2015 Author Posted March 11, 2015 If you want to know most anything about smoking grilling or barbecue go to... Amazingribs.com Great reviews on all sorts of equipment smokers grills and everything else. GG GG - I think I spent over half my weekend browsing that site. Lots of info. Just curious as to what others are using to cook for a family of four on a regular basis and occasionally six to eight.
Sedalia Dave Posted March 11, 2015 Posted March 11, 2015 GG - I think I spent over half my weekend browsing that site. Lots of info. Just curious as to what others are using to cook for a family of four on a regular basis and occasionally six to eight. I have a infra-red made by Golden Blount in north TX. Label on the grill called it a Texas Sizzler II. Bought it used and love it. Extreemly well made and it will last a lifetime due to its heavy gauge all stainless steel construction. Replaced the original grates with GrillGrates that i discovered on the Amazing Ribs website and like them so well I have two sets. One is custom fitted for the grill and the other set I use when we are camping or I visit family and they want me to cook. Personally I think 2 mid size grills are better than one large one. You can run each one differently depending on what you are cooking or run them both the same and have more cooking surface. I say this because I had a very large grill in the past and it was kinda a pain to cook for two on such a large grill. I would love to have an Open Range by The Good One for when I am cooking for more than 4 people. I would also like to have a Karubecue C-60 Pit for serious smoking. Problem is I keep buy guns for CAS so I never have the funds for another grill.
JudgeBagodonuts Posted March 12, 2015 Posted March 12, 2015 Masterbuilt vertical electric smoker for me. I replaced my 20 year old horizontal 2 chamber wood/charcoal fired unit and haven't looked back. I changed over to electric because I often do pulled pork or brisket, 16 hours, and I just couldn't stay up all night anymore watching the temperature on the hand stoked charcoal/wood fired smoker. I chose the masterbuilt because it uses wood chips, not the expensive pellets/pucks. I've got lots of fruit trees and hardwood (lots of oak, especially) and trimmed branches are free for the taking.
mean gun mark Posted March 12, 2015 Posted March 12, 2015 Ive been using an electric smoker bout the size of a small "dorm" refrigerator....ive tried others over the years but this has a constant temp. that I can control....my ribs are fantastic also smoked trout/salmon come out very tasty...bout have my smoked chickens perfected....come to mich state match or he ibpg and ill give ya a sample '
Chief Rick Posted March 13, 2015 Author Posted March 13, 2015 I appreciate all the info so far - keep it coming. I went and looked at a Primo Kamado All-In-One (link) today. It is very similar but just slightly larger than the large Big Green Egg. 18 1/2" diameter, 280 sq. in. cooking surface - but made in the U.S.A. A local lumber/hardware store has it listed for $899 with 20% off, includes the roller stand, side shelves & three bags of charcoal.
Gunner Gatlin, SASS 10274L Posted March 13, 2015 Posted March 13, 2015 Here's my set up - works great. Cost was under $300 for what you see - the grill grates were$70 at the time for my kettle. The Smokenator with the kettle makes great ribs: and the GrillGrates makes fantastic other things Hmmm - I'm hungry... GG ~
Sedalia Dave Posted March 13, 2015 Posted March 13, 2015 Here's my set up - works great. Cost was under $300 for what you see - the grill grates were$70 at the time for my kettle. The Smokenator with the kettle makes great ribs: and the GrillGrates makes fantastic other things Hmmm - I'm hungry... GG ~ That's some mighty fine looking ribs. Hard to go wrong with a Webber
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