OT: BBQ Smokers

i smoke a few times a month... i have a Masterbuilt electric smoker... it works very well and is fully digital, so its almost a set it and forget it, except i need to put in a few chips every hour...

i like the electric because its less involvement and maintains the temp which is key...

the masterbuilt is made well and no complaints...

i use these two forums as they are really good:
http://www.smokingmeatforums.com/
http://www.thesmokering.com

if you like brisket, the best place to buy is smart and final.. other meats are readily available everywhere...

let me know if u have any questions...

also barbeques galore will match online pricing...
 
the only one you need is "The Big Green Egg"...it does it all. I've done a 24hr smokes (10lb boston butt) with out touching it. keep in mind that was with lump charcoal only! only limitation is grill space. i have medium, but recommend getting a large. Great thing abou this grill is you can smoke overnight and comfortably go to sleep knowing it'll hold temp.

With my barrel smoker w/offset fire box, im constantly tending to the fire...but that's not entirely bad since i usually only use this when im smoking lots and lots of ribs and i baste evey 30mins - 1hr so im out there anyway...drinking beer :)
 
discotu said:
the only one you need is "The Big Green Egg"...it does it all. I've done a 24hr smokes (10lb boston butt) with out touching it. keep in mind that was with lump charcoal only! only limitation is grill space. i have medium, but recommend getting a large. Great thing abou this grill is you can smoke overnight and comfortably go to sleep knowing it'll hold temp.

With my barrel smoker w/offset fire box, im constantly tending to the fire...but that's not entirely bad since i usually only use this when im smoking lots and lots of ribs and i baste evey 30mins - 1hr so im out there anyway...drinking beer :)
Click to expand...
Agreed! The Big Green Egg is possibly the best all in one BBQ/Smoker on the market. If I was getting a charcoal powered smoker, This might be the one I would get.
 
Doug, read the more recent reviews. although the beginning reviews were stellar, it seems as though as time went on, the problems with the heating element started to appear. Still even with those issues, it is still alot of bang for the buck
 
jabel said:
Hey Greg, I have the same grand cafe smoker and I removed the sliding tray and put the wet wood chips directly on the tray support. I use a bbq cleaning wand to push the chips back. This gets them hot enough to smoke. The tray is just too big and the heat gets drawn out by all of the connecting steel. Once I figured this out, I've been happy. Defenitely the best smoker I've had.

Jeff
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Hey Jeff, Merry Christmas. This has been a great tip for the Grand Cafe. It is a smokin machine now. My conversion parts did not get here in time so I gave this a try. So far the prime rib is smokin low and slow. Thanks for the tip!
 
Hey Greg, glad it worked. This morining I also added some bricks on either side of the burner so that all of the heat goes directly to the wood chips. Now its even better than ever. I still remove the sliding tray, but this has been the best the smoker has ever performed. Made a top sirloin roast and a rib eye roast and they were amazing today. Also smoked a costco prime rib for tomorrow.
 
pga7602 said:
A few months ago, I was asking the same question. Here are some links to help you:

http://bbq.about.com/od/smokers/tp/aatp081004a.htm

Decide on Electric or Charcoal/Wood

If you decide the latter, then it's a no brainer. Here's an entire site/forum of people who uses the Weber Smokey Mount (WSM).
http://www.virtualweberbullet.com/
Click to expand...

I second the WSM.

I have had mine for about a year and use it a couple times a month. Very simple to use, and I pretty much just set it and forget about it. I've smoked chichken, pulled pork, brisket, ribs, pork loin, tri tip and others. So far everythings turned out pretty good.

Only part that takes some effort is prepping the charcoal in a chimney. Otherwise it's probably similar to an electric smoker. I've gone over 12+ hour smokes without needing to refill the water pan or add more fuel.
 
+1 on WSM. I think they have 2 sizes now (I've had mine for about 4 years). Another plus for it is that you can use it as a charcoal grill when you remove the middle section and place the cooking grate right over the coals.
 
golfish said:
I've used one of these for years...

http://www.homedepot.com/Outdoors-G...splay?langId=-1&storeId=10051&catalogId=10053
Click to expand...


Same here... you can use it to grill, BBQ, and smoke meats!!

I use lump Mesquite charcoal with large chunks of Almond wood soaked in water. Last thanksgiving I smoked a few turkey breasts (after a 2-3 day soak in a brine) and it was hands-down more popular with the guests. I did it on 200-225 degrees for 6 hrs.

Also love to smoke sides of salmon, trout etc.

And the ribs? Whoa-Baby!!
I fill a foil baking pan with about 1in of cheap beer and put that right next to the smoker box. Every hr or so I will rotate a few of the ribs into the liquid to keep them nice and moist.

Sit back and enjoy with a cold beer!!
:beer:
 
jefathome said:
And the ribs? Whoa-Baby!!
I fill a foil baking pan with about 1in of cheap beer and put that right next to the smoker box. Every hr or so I will rotate a few of the ribs into the liquid to keep them nice and moist.
Click to expand...


I got to try this with some baby backs...good idear

BTW, there is no such thing as "cheap beer" :dance:
 
I use this super cheap Masterbuilt Smokehouse. It seems to work pretty good so far.

I have read reviews of the heater element going bad and such, but for the amount of times I have used it, it has already payed for itself. Only complaint is food actually comes out alittle too smokey.
I probably just dont know how to use it correctly, but super smokey. Even when using the more mellow wood chips.

I was diggin the Jack Daniels whiskey barrel chips. :beer:
 
I smoked twice over the weekend. :smokin: Smoked chicken one night, then baby backs & country style beef ribs on Sunday.

I have 2 smokers, a Masterbuilt 30" electric and Brinkman water pan/charcoal. I really prefer the water pan/charcoal method. Much better pink smoke ring than from the electric. I use mesquite lump charcoal which is key for a charcoal style smoker. :beer:
 
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