What kind of smoker do you have and what is your favorite thing to smoke?

[Sheriff Dill]

I’ve used several different smokers over the years from electric to charcoal and now have found the one I really really like. A wood pellet fired grill/smoker. A few years ago my wife bought me a Traeger. They are pricey but it is very nice. 
 

I have smoked many different things on it cheese, meats veggies, pies and breads. But my new go to is a pulled ham. Once I made this I have not gone back to traditional cooking or a ham. I currently have one on the smoker right now. If in 10 hrs I can resist pulling it to eat it faster I will post a photo of it. 
 

 

Edited September 10, 2025 by Sheriff Dill

[Chief Rick]

I have an egg.

 

Like the pellet grills I can bake, BBQ, grill, or smoke.  I found it easy to learn how to control the temperature. 

 

I went with the egg because I didn't want to need electricity to cook. Hurricanes and such. 

 

Only downside, to me, is you can't easily or quickly change from a higher temperature to a lower temperature. 

[PowderRiverCowboy]

I have a  Pit Boss (Traeger brother spilt and his own) With a Smoke Daddy cold smoker I added on for those this you really want smoked .

 

[Pat Riot]

I have a Louisiana Grills Smoker. It’s a pellet grill with electronic controls, but not phone app controls. 
Here’s a photo of it when new. 

 

I have had it for 6 years now and other than cleaning it occasionally it requires minimal work. 
I buy good pellets at Walmart for the lowest price I have found for pellets. 
 

Food, Glorious Food…

 

Smoked Turkey

Chicken Wings - my favorite food to smoke and eat. 

Steak Bites

Boston Butt

Italian Sausages and Wings

 

Reverse searing 2 steaks at night

 

 

I really like my Louisiana Grills smoker. I had a Traeger. Their quality has gone to hell since they fired everyone in their Tualatin Oregon plant and began manufacturing in China. 
To be fair, my grill is also made in China, but it’s a quality grill, like Traegers used to be. 

[Colorado Coffinmaker]

 

I have several Turkish Meerschaum.  Wonderfully cool smoke.  Unfortunately, my favorite ingredients are somewhat less than legal in at least 41 states 🤪

[Sheriff Dill]

18 minutes ago, Pat Riot said:

I have a Louisiana Grills Smoker. It’s a pellet grill with electronic controls, but not phone app controls. 
Here’s a photo of it when new. 

 

I have had it for 6 years now and other than cleaning it occasionally it requires minimal work. 
I buy good pellets at Walmart for the lowest price I have found for pellets. 
 

Food, Glorious Food…

 

Smoked Turkey

Chicken Wings - my favorite food to smoke and eat. 

Steak Bites

Boston Butt

Italian Sausages and Wings

 

Reverse searing 2 steaks at night

 

 

I really like my Louisiana Grills smoker. I had a Traeger. Their quality has gone to hell since they fired everyone in their Tualatin Oregon plant and began manufacturing in China. 
To be fair, my grill is also made in China, but it’s a quality grill, like Traegers used to be. 

That’s some good looking food. Mouth is watering now 

29 minutes ago, PowderRiverCowboy said:

I have a  Pit Boss (Traeger brother spilt and his own) With a Smoke Daddy cold smoker I added on for those this you really want smoked .

 

Good to know about pit boss. I will say that my Traeger started rusting on the vent in the back. Grill is always covered when not used. It started right after the warranty ran out. 

Edited September 10, 2025 by Sheriff Dill

[Pat Riot]

Oops! I forgot one thing. I did have to replace the electronic temp sensor (simple two wire thermocouple) about 3 months ago. It cost me $13.

[Sheriff Dill]

 

Three hours in 

[ShadowCatcher]

I've been using the Pit Barrel cooker for almost ten years now, cooking everything from fish to fowl, mostly beef though.

 

Fire and forget.  Burns at a constant 275F unless I fiddle with the air flow, which I rarely do these days.

I modified it by putting a thermometer in the top to watch temp, and usually keep a temp probe in the meat to watch for the 

stall point.

 

My preferred cook is Dinosaur Beef Ribs, but we also cook turkey this way only (maybe twice a year), no more oven for that.

I do have a gas burning grill that I put a griddle plate on when I want to do specific things like pork belly strips fried to a crisp.

 

Thought about getting a side smoker to do Brisket, but frankly I don't like brisket enough to bother.

 

SC

[Sheriff Dill]

1 hour ago, ShadowCatcher said:

I've been using the Pit Barrel cooker for almost ten years now, cooking everything from fish to fowl, mostly beef though.

 

Fire and forget.  Burns at a constant 275F unless I fiddle with the air flow, which I rarely do these days.

I modified it by putting a thermometer in the top to watch temp, and usually keep a temp probe in the meat to watch for the 

stall point.

 

My preferred cook is Dinosaur Beef Ribs, but we also cook turkey this way only (maybe twice a year), no more oven for that.

I do have a gas burning grill that I put a griddle plate on when I want to do specific things like pork belly strips fried to a crisp.

 

Thought about getting a side smoker to do Brisket, but frankly I don't like brisket enough to bother.

 

SC

I never could get a brisket to cook correctly until I did the cooler rest method. That was a game changer for me and cooking briskets. Before that I couldn’t get the texture of it to come out right. It was always tough. Diddo on the turkey. No more oven for me. Which is nice cause it frees up room in the oven for everything else. Nice thing about my grill/smoker is I can use it just like the oven if needed. 
 

I also have a blackstone that comes in handy when the power is out and need to cook. Fajitas on the blackstone is a huge game changer also. 

Edited September 10, 2025 by Sheriff Dill

[Eyesa Horg]

1 hour ago, Sheriff Dill said:

I never could get a brisket to cook correctly until I did the cooler test method. That was a game changer for me and cooking briskets. Before that I couldn’t get the texture of it to come out right. It was always tough. Diddo on the turkey. No more oven for me. Which is nice cause it frees up room in the oven for everything else. Nice thing about my grill/smoker is I can use it just like the oven if needed. 
 

I also have a blackstone that comes in handy when the power is out and need to cook. Fajitas on the blackstone is a huge game changer also. 

What is the "cooler test method"?

[Sheriff Dill]

25 minutes ago, Eyesa Horg said:

What is the "cooler test method"?

Cook for a certain time and then let it rest in cooler for certain amount of time wrapped in foil and towels. I don’t remember the exact recipe but I can get it for you if your would like it. 

[Eyesa Horg]

2 hours ago, Sheriff Dill said:

Cook for a certain time and then let it rest in cooler for certain amount of time wrapped in foil and towels. I don’t remember the exact recipe but I can get it for you if your would like it. 

Thank you, I don't need the recipe, I don't have a smoker! Was just curious what the term meant. Excellent explanation.

Edited September 10, 2025 by Eyesa Horg
Otto

[Smokin Gator SASS #29736]

I have one of the charcoal or wood offset smokers. You have to keep an eye on it.  Sometimes I will fully smoke things and other times I will put the meat in to get some smoke on it then finish on my Santa Maria style grill. We have firewood so I usually start with coals then add chunks of wood as needed. 

[Lawdog]

I got a Grilla Grills smoker last year. One of our neices is married to a guy who always has a smoker going. I don't think there is one he hasn't owned. He suggest the Grilla Silverbac because he said it has more stainless steel and supporting metal was sturdier.

 

It has a WiFi so I can check the temperature on my I-Phone and adjust it up or down.

 

It's a pellet grill.

 

So far it's been outstanding.

 

And their HQ is in Missouri.

 

Grilla Grills - Premium Gas, Charcoal and Wood Pellet Grills | Grilla Grills

[Sheriff Dill]

1 hour ago, Smokin Gator SASS #29736 said:

I have one of the charcoal or wood offset smokers. You have to keep an eye on it.  Sometimes I will fully smoke things and other times I will put the meat in to get some smoke on it then finish on my Santa Maria style grill. We have firewood so I usually start with coals then add chunks of wood as needed. 

I used to have one of those. Smoking a thanksgiving turkey was a chore for sure. 

[El Chapo]

I have an Old Country BBQ over and under smoker that I found on Marketplace.  I got an incredible deal on it or I'd have a conventional offset smoker.

 

I'm willing to cook anything you want to smoke.  Mostly pork for me though.

[Sheriff Dill]

9 hrs later 

 

[Sheriff Dill]

After being pulled off the bone. It will be shredded more once it cools down a bit more 

 

 

[Eyesa Horg]

Well, doesn't that look yummy? 🤤 

[Smokin Gator SASS #29736]

1 hour ago, Sheriff Dill said:

I used to have one of those. Smoking a thanksgiving turkey was a chore for sure. 

 

I actually enjoy sitting out there reading a book having a cold drink and relaxing in the shade. I live in a hot area. I've got a nice outdoor shower I hop  in to cool off if I want. Occasionally I'll have a beer or a drink but usually just something cold. We really like grilling zucchini too. I got one of those battery powered fans with misting to set up on a bucket of water behind me too. It is nice in fall or spring with the cooler weather.

 

When we're having a get together at my daughter's I'll often provide the BBQ getting up early and firing up the smoker. Ribs, tritip etc. Wrap in butcher paper then a towel then into an ice chest. It's fun.  Never have done a turkey.

[John Kloehr]

None now, but way back had a neighbor who would go salmon fishing and essentially give me half a salmon every time. So I got some electric kettle smoker and some good wood chips and came up with a glaze. Good eat'in.

 

I remember something about the process building and forming the "pellicle" as part of drying in the smoker.

[Pat Riot]

If you want to have the best pizza ever, bake it or heat it up on a smoker. 

Pizza from scratch or a Papa Murphy’s Take & Bake Pizza baked on a smoker grill will taste fantastic.

Frozen pizzas are darn good on a smoker as well. 

[Sheriff Dill]

42 minutes ago, Pat Riot said:

If you want to have the best pizza ever, bake it or heat it up on a smoker. 

Pizza from scratch or a Papa Murphy’s Take & Bake Pizza baked on a smoker grill will taste fantastic.

Frozen pizzas are darn good on a smoker as well. 

I’ve made fresh pizzas on the Traeger before. Found out the hard way to par bake the dough on the grill first. Then add toppings before finish baking 😁. Might have to try the frozen pizzas as well. Tonight is fajitas in the blackstone 🤤

[Mossy Horn Gent]

Wood offset smoker. Combination of mesquite and pecan wood. Like pork shoulders, briskets and ribs (beef and pork). Have also done turkey, tri-tip and ribeye roasts.

[Rooster Ron Wayne]

Little Chief electric smoker .

Does everything I need and inexpensive to get started smoking .

[Jiminy Cricket]

My wife is a half pack a day cigarette smoker, I prefer a pipe with some Old Joe Krantz.

[ShadowCatcher]

On 9/10/2025 at 11:22 AM, Sheriff Dill said:

Cook for a certain time and then let it rest in cooler for certain amount of time wrapped in foil and towels. I don’t remember the exact recipe but I can get it for you if your would like it. 

What I usually do is smoke the brisket until the stall (usually around 157F), and once it moves past that I pull it and wrap it in Butcher paper wet with tallow, and finish in the smoker or a 275F oven till it hits 205F.  Then into a thermal container (cooler, or insulated cooking bag) for at least 2 hours maybe more.  Sometimes I separate the point from the flat and turn the whole point into burnt ends, and slice the flat as usual.  I use SPG to season (45% Salt, 45% Pepper, 10% garlic powder).

 

Just tried St. Louis Style ribs recently, found that I liked them more than the baby backs I've done for years.  Finding spare ribs would be the next thing to try.

 

So far my greatest pleasant surprise was to buy a green ham and smoke it till ready - most sweet and delightful tasting ham I have ever had!

 

SC

 

 

[Hardpan Curmudgeon SASS #8967]

I just use an ancient Weber for small stuff, or an Oklahoma Joe horizontal smoker for larger cooks.  Charcoal starting, then hardwood for smoke.  But bein' an old fart living solo, the O-J rarely gets fired up these days.

 

But on the other hand!   

 

I reported a while back on a project my son, Sassparilla Kid, undertook.  He wanted to build a smoker... and he did, building a trailer from scratch and re-purposing a 300 gallon butane tank (about 40 cubic ft).  

 

Here's a link to an earlier discussion on the project, with pictures...  LINK   

 

Wanna smoke forty tri-tips?  No problem ~ they'll fit in the "barrel."  But wait - there's more!  Dozen or so cut-up chickens?  The Santa Maria grill will do nicely!  A whole pig or two...?  Done, either inside the smoker or on the spit!  Ten gallons of chili or beans or corn or...?  Easy-Peasey, with three propane burners!  And then there's the griddle....  

 

Under Construction:

 

In Use

 

 

 

 

 

And the crank to raise or lower the grill is the old steering wheel off my 1964 Massey Ferguson 135...  

 

 

 

 

 

 

 

 

 

 

Edited September 13, 2025 by Hardpan Curmudgeon SASS #8967

[Sawhorse Kid]

Masterbuilt:  So far just beef. ( still working on the art form of its use )

 

[Sheriff Dill]

22 minutes ago, Sawhorse Kid said:

Masterbuilt:  So far just beef. ( still working on the art form of its use )

 

I found it very hard  to get consistent results with an electric smoker. That’s when I went with a charcoal one then switched to the wood pellet one. 

[Sheriff Dill]

3 hours ago, Hardpan Curmudgeon SASS #8967 said:

I just use an ancient Weber for small stuff, or an Oklahoma Joe horizontal smoker for larger cooks.  Charcoal starting, then hardwood for smoke.  But bein' an old fart living solo, the O-J rarely gets fired up these days.

 

But on the other hand!   

 

I reported a while back on a project my son, Sassparilla Kid, undertook.  He wanted to build a smoker... and he did, building a trailer from scratch and re-purposing a 300 gallon butane tank (about 40 cubic ft).  

 

Here's a link to an earlier discussion on the project, with pictures...  LINK   

 

Wanna smoke forty tri-tips?  No problem ~ they'll fit in the "barrel."  But wait - there's more!  Dozen or so cut-up chickens?  The Santa Maria grill will do nicely!  A whole pig or two...?  Done, either inside the smoker or on the spit!  Ten gallons of chili or beans or corn or...?  Easy-Peasey, with three propane burners!  And then there's the griddle....  

 

Under Construction:

 

In Use

 

 

 

 

 

And the crank to raise or lower the grill is the old steering wheel off my 1964 Massey Ferguson 134...  

 

 

 

 

 

 

That’s impressive. I would love to try that food. Thanks for sharing 

[PowderRiverCowboy]

Doing ribs today so after cold smoking for 1-2 hours I will turn on the grill

This is zero heat after the smoke clears from opening door you like smoke , try a cold smoker 
https://smokedaddyinc.com/product/magnum-p-i-g-cold-smoke-generator/