latebraker
New member
My brothers wife wants to buy him a barbeque smoker for x-mas. Can any of you guys recommend a good brand or what to look for or what to stay away from. Thanks in advance! -Jon
barbeque smokers
- Thread starter latebraker
- Start date
I have a Brinkman off set fire box smoker that I got from Scratch Menards. It's ok at best on a calm day, if the wind is up don't even think about firing it up cuz you just can't keep the temp.
I do a lot of smoking on my Weber kettle grill, the one that has the single lever to adjust the bottom vents and it has a wind combination wind screen/ash catcher. I'm tellin ya I can hold 200 degrees in a hurricane with that. Only down fall is it's a bit small if you wan to do a number or racks of ribs. That said, go out to I think the website is thesmokering.com and you can buy a spacer of sorts that will in effect double the space of a Weber kettle grill, you can add another rack or two.
I do a lot of smoking on my Weber kettle grill, the one that has the single lever to adjust the bottom vents and it has a wind combination wind screen/ash catcher. I'm tellin ya I can hold 200 degrees in a hurricane with that. Only down fall is it's a bit small if you wan to do a number or racks of ribs. That said, go out to I think the website is thesmokering.com and you can buy a spacer of sorts that will in effect double the space of a Weber kettle grill, you can add another rack or two.
I did a lot of research on smokers and one kept popping up as the best. The Weber Smoky Mountain. It's not the cheapest out there, but like all Weber products, it will be around for decades. It does work awesome. I can fine tune temp to within 5-10 degrees, which is very good for a charcoal smoker. Plus, you have two racks, so I have smoked 20 lbs of pork shoulder and 25 lbs of brisket at the same time with room to spare. The water pan also helps to regulate temps and also keeps things very moist under the hood. Just a really well designed device.
So if he is pretty serious about using it and will use it for many years, then it will pay for itself over the long haul.
-John
So if he is pretty serious about using it and will use it for many years, then it will pay for itself over the long haul.
-John
mjkaliszak
New member
There is also a " Bubba Keg " & Big Green Egg. The Big green egg is over priced for sure. There is a forum called BBQ Bretheren, plenty of brothers in smoke there.....( http://www.bbq-brethren.com/forum/) Some of those members are way over my head.
jerkbait_1075
New member
Heres my take on smokers and I do a lot of smoking of meat.
To truly enjoy your smoking experience really depends on how much time you have and how much attention you will be able to give the smoking process. Real wood, charcoal, or even gas (propane or natural) smokers are good choices and bring you closers to what true barbeque or smoking is all about. HOWEVER??? On the down side any type of natural flame smoker like those listed above require CLOSE, PRECISE monitioring of the tempurature of the fire and meat at all times. This means that for optimal results you better have your butt parked right next the smoker in a lawn chair all afternoon monitoring your smoking operation. Real wood or open flame is hard to beat. A simplier choice for the beginner or somone who enjoys smoked meats is a electric smoker. While I love "ugly drum smoking" (homemade real wood fire smoker), there are simply times that I cannot dedicate the time and focus it takes to smoke with open fire. For those time the electric smoker is the way to go. I have a Masterbuilt "smokehouse". Its about the size of a mine bar refrigerator or small filing cabinet. Its all electric you simply set the temp, set the time and fill the smoke tray with wood of your choice and walk away. It is a totaly enclosed unit that keeps its own temperature within 5 degrees of that set on the digital display. For a small unit you can really fill it up with the meat. I have done 40 pounds of Pork Butt at a time in my electric smoker. You have to remember that smoking large cuts of meat(butts, briskets, loins, shoulder) can take anywhere from 8-15 hours. Most people cannot sacrifice a whole day tending to the fire in the smoker. Ribs, fish, steaks, chops ects. you can expect to dedicate anywhere from 2-4 hours. Anyways these are just my thoughts. The most overlooked part of the smoking experience is really the prepartion of the meat before the smoking. Rubs, brines, marinades, Mops and sops are all crucial elements of the smoking process. I too strongly reccommend the Smoking Bretheren Forum listed earlier.
And for any one the is going to "knock" the use of a electric smoker. I recently completed in a "smoke off". I did 40 lbs of pork butt and Won the event even against many open flame smokers. Electric NOT AS FUN, but can still produce some dam good meat.
To truly enjoy your smoking experience really depends on how much time you have and how much attention you will be able to give the smoking process. Real wood, charcoal, or even gas (propane or natural) smokers are good choices and bring you closers to what true barbeque or smoking is all about. HOWEVER??? On the down side any type of natural flame smoker like those listed above require CLOSE, PRECISE monitioring of the tempurature of the fire and meat at all times. This means that for optimal results you better have your butt parked right next the smoker in a lawn chair all afternoon monitoring your smoking operation. Real wood or open flame is hard to beat. A simplier choice for the beginner or somone who enjoys smoked meats is a electric smoker. While I love "ugly drum smoking" (homemade real wood fire smoker), there are simply times that I cannot dedicate the time and focus it takes to smoke with open fire. For those time the electric smoker is the way to go. I have a Masterbuilt "smokehouse". Its about the size of a mine bar refrigerator or small filing cabinet. Its all electric you simply set the temp, set the time and fill the smoke tray with wood of your choice and walk away. It is a totaly enclosed unit that keeps its own temperature within 5 degrees of that set on the digital display. For a small unit you can really fill it up with the meat. I have done 40 pounds of Pork Butt at a time in my electric smoker. You have to remember that smoking large cuts of meat(butts, briskets, loins, shoulder) can take anywhere from 8-15 hours. Most people cannot sacrifice a whole day tending to the fire in the smoker. Ribs, fish, steaks, chops ects. you can expect to dedicate anywhere from 2-4 hours. Anyways these are just my thoughts. The most overlooked part of the smoking experience is really the prepartion of the meat before the smoking. Rubs, brines, marinades, Mops and sops are all crucial elements of the smoking process. I too strongly reccommend the Smoking Bretheren Forum listed earlier.
And for any one the is going to "knock" the use of a electric smoker. I recently completed in a "smoke off". I did 40 lbs of pork butt and Won the event even against many open flame smokers. Electric NOT AS FUN, but can still produce some dam good meat.
I would agree that anytime you are using flame, you need to be keeping a closer eye on things, but with my WSM, I know the vent settings to keep it at 235 and so all I need to do is add some charcoal around 4-5 hours in and add a bit more water to the tub and then again around 9-10 hours in. That is pretty much it for the 12-14 hour smoke cycle. So basically I get it going very early in the morning, then check mid morning, mid afternoon and then chow down in the evening!
The electric smoker would be more convenient, especially if you wanted to do the smoking overnight.
-John
The electric smoker would be more convenient, especially if you wanted to do the smoking overnight.
-John
Jerk,
How does the Mastebuilt smoker work on cold, windy days? we have a very inexpensive Brinkman electric smoker but unless it is dead calm (even on 90 degree days) I cannot get the meat temp above 160-170, I need to finish it on the grill.
jerkbait_1075
New member
Scott B,
So Farrrrrrrr, I have had really good luck smoking outside in the elements. I have a covered canopy of the back of my house so even on windy days the smoker is somewhat sheltered from the wind. The unit seems to be very well insulated and tight. I have had no problems smoking outside with temps down in the 20's and maintaining a nice steady temp in that 215-235 degree range. I agree with John that knowing your Smoker is very important. They all have their own "attitude". Many wood or charcoal smokers will be a bit "more forgiving" with the amount of attention they require. I love my 55 gallon ugly drum smoker very much. I was just suggesting that for someone "new" to the smoking art that perhaps the electric unit would be a little more forgiving. Mannnnn is it just me or is anyone else getting dam hungry for some barbeque??????? To bad im working the street this weekend or i would be heading to the meat market. I have the sudden craving for some ribs or brisket.
So Farrrrrrrr, I have had really good luck smoking outside in the elements. I have a covered canopy of the back of my house so even on windy days the smoker is somewhat sheltered from the wind. The unit seems to be very well insulated and tight. I have had no problems smoking outside with temps down in the 20's and maintaining a nice steady temp in that 215-235 degree range. I agree with John that knowing your Smoker is very important. They all have their own "attitude". Many wood or charcoal smokers will be a bit "more forgiving" with the amount of attention they require. I love my 55 gallon ugly drum smoker very much. I was just suggesting that for someone "new" to the smoking art that perhaps the electric unit would be a little more forgiving. Mannnnn is it just me or is anyone else getting dam hungry for some barbeque??????? To bad im working the street this weekend or i would be heading to the meat market. I have the sudden craving for some ribs or brisket.
Big Green Egg!!!
Without question get a Green Egg. Best grill/smoker on the market!!! Its ceramic so it can be used year round!
http://www.biggreenegg.com/
http://bbq.about.com/od/smokerreviews/gr/aapr072405b.htm
http://www.youtube.com/watch?v=6n9GPqWXnUg
http://www.youtube.com/watch?v=lSeALLnl_bU
Without question get a Green Egg. Best grill/smoker on the market!!! Its ceramic so it can be used year round!
http://www.biggreenegg.com/
http://bbq.about.com/od/smokerreviews/gr/aapr072405b.htm
http://www.youtube.com/watch?v=6n9GPqWXnUg
http://www.youtube.com/watch?v=lSeALLnl_bU
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I got a Traeger this spring and absolutely love it, it burns wood pellets and is very versitle as it has a temp prob in it so you can set it (like an oven) from Smoke setting (140 or so) to 425 and will keep the grill at the set temperature.
You can grille steaks without flipping or smoke ribs for hours.
Worth looking into.
http://www.traegergrills.com/
Clark
You can grille steaks without flipping or smoke ribs for hours.
Worth looking into.
http://www.traegergrills.com/
Clark
Big Green Egg!
BGE all the way!
I have had a Large one for about 5 years now. Smoke, grill, sear, it does it all. From 22 hour, 25lb pork butt smokes to 6 minute, 1.5in steaks with perfect char marks and med rare at 750 deg, the Egg is the one "grill" that can do all of them.
It can be up to grilling temps in about 15 minutes with a charcoal chimney starter or a "hot iron" starter.
With experience, things like pizzas, dutch oven items, and I have even done pies, turn out great, it's like having an outdoor oven. (especially nice in summer when you don't want to heat up the house)
Sure the first few times I watched it like a hawk, but now I put on the butts, check the temp at the first hr and then about 6 hours after that, no problem going to bed and waking up to find lunch ready to pull. Heck two weeks ago I fired it up and headed for the golf course while a brisket smoked.
Easy clean up, only the ash a few times per bag of charcoal, which by the way charcoal goes a long way since you shut down the vents and kill the fire. Come back the next time and use what was left, not like some charcoal grills where the coals are just getting good when you are done cooking and then burn to ash.
No matter what you get, be careful, it can easily become a passion and there will have to be room in the cupboards made for 42 different rubs and ingredients for marinades, brines and sauces like others mentioned are all part of the good kind of "smoking habit."
BGE all the way!
I have had a Large one for about 5 years now. Smoke, grill, sear, it does it all. From 22 hour, 25lb pork butt smokes to 6 minute, 1.5in steaks with perfect char marks and med rare at 750 deg, the Egg is the one "grill" that can do all of them.
It can be up to grilling temps in about 15 minutes with a charcoal chimney starter or a "hot iron" starter.
With experience, things like pizzas, dutch oven items, and I have even done pies, turn out great, it's like having an outdoor oven. (especially nice in summer when you don't want to heat up the house)
Sure the first few times I watched it like a hawk, but now I put on the butts, check the temp at the first hr and then about 6 hours after that, no problem going to bed and waking up to find lunch ready to pull. Heck two weeks ago I fired it up and headed for the golf course while a brisket smoked.
Easy clean up, only the ash a few times per bag of charcoal, which by the way charcoal goes a long way since you shut down the vents and kill the fire. Come back the next time and use what was left, not like some charcoal grills where the coals are just getting good when you are done cooking and then burn to ash.
No matter what you get, be careful, it can easily become a passion and there will have to be room in the cupboards made for 42 different rubs and ingredients for marinades, brines and sauces like others mentioned are all part of the good kind of "smoking habit."
mjkaliszak
New member
" will have to be room in the cupboards made for 42 different rubs and ingredients for marinades, brines and sauces "
speaking the truth here....
speaking the truth here....
I bought a Cabelas electric smoker a few years ago and just can't seem to get the output right. It holds the temp ok on a calm and not so cold day, but I don't get much smoke generated with the wood chips so the result has not been all that impressive.
Someone also mentioned meat prep and I have heard that you need to get the membrane off the back of the ribs before smoking - which has been tough to do . . . any good tips on that?
Someone also mentioned meat prep and I have heard that you need to get the membrane off the back of the ribs before smoking - which has been tough to do . . . any good tips on that?
Getting the membrane off the back of ribs isn't as bad as it sounds, I whatched the guy at the meat market a number of times. Use a fork and get just a little bit of a corner started, like a half inch, then either with a good paper towel or a terry cloth towel, grab onto that little corner you started and carefully start pulling like you would remove painters tape. Likely it will all come off in one pull.
I've also found it to be easier if the rib meat is cold rather than at room temp when trying to remove the membrane.
-John
millertime
New member
Barbeque Smokers
John- I agree, the membrane comes off much easier when the meat is just out of the fridge. I then rub mine throw it in the fridge for 24 hours or so, warm to just about room temp and then toss it in the smoker.
My set up
I have 2 smokers and 1 weber grill.
- A off set pit smoker that I bought off of craigslist that I use for Brisket and ribs. I can do 2 briskets, 6 racks of ribs, plus some sausage on the upper rack.
- A Smokintex pro1500C stainless electric smoker, I use this when I don't want to spend the time watching the smoker (like the open flame pit smoker). It is well insulated and does a awesome job. It has 4 racks and 8 positions (one of the racks is for seafood, but I have used it for chicken and ducks) www.smokintex.com I went a bit overboard, if I could do it over again I would just buy the pro1400 or even 2 of them for the price of the 1500C....
- A standard Weber grill
Couple of things I have learned
-Wood, I have learned that too much can over smoke the meat. In the pit I start with charcoal get the cook box to temp then add some wood that I have soaked in water or water with wine. I switch to only charcoal after the meat is 25% of the way done. On the electric I use 1-2oz/lb and leave it, it finishes with just heat.
-Types of wood, I stick to a mixture using a standard wood like Oak, Maple, or Hickory (smaller amount with the hickory) I then add either cherry or apple. I never use Mesquite unless grilling steaks at a high temp on the grill. I only once have used pecan, it really tastes great, but tough to find and hard on the wallet.
-I mist my meat with a mixture of apple cider vinegar and beer in a spray bottle, I never use a mop, I found it to pull the rub off the meat and deposit it in clumps, which are way too over powering when you bite into what you think is meat and only find it to be a pile of rub.
-I use yellow mustard on both ribs and brisket before adding the rub, it holds the rub to the meat and also acts as a tenderizer.
-When doing a brisket I pull the brisket after 6 hours wrap in foil for the next 5, then pull the foil and increase the heat for the last hour. This seems to help keep the meat moist and keep the tip from drying out. I have learned to watch my time. The meat also gets done quicker.
-I bought a wireless temp probe, this is a really helps when doing chickens in the electric.
-Brine, Brine, Brine. Don't even try to do a chicken or fish without it.
-When using the pit smoker, I leave the stack from the cooking box 50% open or more, I control my heat with the inlet and transfer grille controls. This keeps the meat from getting really black. It also stops the moisture from condensing on the top of the cooking box and dripping on to the meat.
-For a treat while smoking, I cook little neck clams on a rack I built in my fire box. Some white wine, butter, and olive oil dipping sauce and you get a nice smoke flavored clam treat for lunch!
-I cut slits in the fat back on a brisket and shove garlic cloves under the fat, it adds a great taste, be careful though, too many can over power the meat.
-I do halibut and other fish on my weber and have found that using alder wood gives you a great light smoke on fish.
-Smoking Cheese is harder then it looks...........
Happy Smoking!
Millertime
John- I agree, the membrane comes off much easier when the meat is just out of the fridge. I then rub mine throw it in the fridge for 24 hours or so, warm to just about room temp and then toss it in the smoker.
My set up
I have 2 smokers and 1 weber grill.
- A off set pit smoker that I bought off of craigslist that I use for Brisket and ribs. I can do 2 briskets, 6 racks of ribs, plus some sausage on the upper rack.
- A Smokintex pro1500C stainless electric smoker, I use this when I don't want to spend the time watching the smoker (like the open flame pit smoker). It is well insulated and does a awesome job. It has 4 racks and 8 positions (one of the racks is for seafood, but I have used it for chicken and ducks) www.smokintex.com I went a bit overboard, if I could do it over again I would just buy the pro1400 or even 2 of them for the price of the 1500C....
- A standard Weber grill
Couple of things I have learned
-Wood, I have learned that too much can over smoke the meat. In the pit I start with charcoal get the cook box to temp then add some wood that I have soaked in water or water with wine. I switch to only charcoal after the meat is 25% of the way done. On the electric I use 1-2oz/lb and leave it, it finishes with just heat.
-Types of wood, I stick to a mixture using a standard wood like Oak, Maple, or Hickory (smaller amount with the hickory) I then add either cherry or apple. I never use Mesquite unless grilling steaks at a high temp on the grill. I only once have used pecan, it really tastes great, but tough to find and hard on the wallet.
-I mist my meat with a mixture of apple cider vinegar and beer in a spray bottle, I never use a mop, I found it to pull the rub off the meat and deposit it in clumps, which are way too over powering when you bite into what you think is meat and only find it to be a pile of rub.
-I use yellow mustard on both ribs and brisket before adding the rub, it holds the rub to the meat and also acts as a tenderizer.
-When doing a brisket I pull the brisket after 6 hours wrap in foil for the next 5, then pull the foil and increase the heat for the last hour. This seems to help keep the meat moist and keep the tip from drying out. I have learned to watch my time. The meat also gets done quicker.
-I bought a wireless temp probe, this is a really helps when doing chickens in the electric.
-Brine, Brine, Brine. Don't even try to do a chicken or fish without it.
-When using the pit smoker, I leave the stack from the cooking box 50% open or more, I control my heat with the inlet and transfer grille controls. This keeps the meat from getting really black. It also stops the moisture from condensing on the top of the cooking box and dripping on to the meat.
-For a treat while smoking, I cook little neck clams on a rack I built in my fire box. Some white wine, butter, and olive oil dipping sauce and you get a nice smoke flavored clam treat for lunch!
-I cut slits in the fat back on a brisket and shove garlic cloves under the fat, it adds a great taste, be careful though, too many can over power the meat.
-I do halibut and other fish on my weber and have found that using alder wood gives you a great light smoke on fish.
-Smoking Cheese is harder then it looks...........
Happy Smoking!
Millertime
http://www.amazon.com/Masterbuilt-2...WRCY/ref=sr_1_3?ie=UTF8&qid=1320253780&sr=8-3
masterbuilt smoker. Easy cleanup, maintains temp, idiot proof smoking for sure.
I have had a few smokers. A good friend of mine poicked one of these up from Amazon. Some thing like 160$. After having ribs off of it at his house a few times, I had to get one. I have been nothing but happy with it. I have it going today when it is about 50 degrees out. 210 degrees no problem.
mmmmmmmm ribs
masterbuilt smoker. Easy cleanup, maintains temp, idiot proof smoking for sure.
I have had a few smokers. A good friend of mine poicked one of these up from Amazon. Some thing like 160$. After having ribs off of it at his house a few times, I had to get one. I have been nothing but happy with it. I have it going today when it is about 50 degrees out. 210 degrees no problem.
mmmmmmmm ribs