OT - Lets all sit back and enjoy a good smoke

DgenR8 said:
New hobby, much like the old one. That thing costs almost as much as the smoker!
I was thinking that a vertical unit like the Weber I linked is more like a barbecue with the heat doing the cooking as opposed to the smoke, but you guys know more than I do. Given the space I have to work with, a vertical smoker is appropriate. If you guys tell me that I can produce what you have shown pictures of, I'm in for that Weber.
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Like I said guys are winning comps with those grills still. The water pan makes the actual heat indirect and steams as well as smokes the meat much like all the new multi thousand dollar pits out. Ex. Myron Mixon etc. the grill is a smoker yes and once you get the hang of maintaining temps you will be producing amazing food. Next year grab the digiq lol
 
Agree with Tweaked, this is basically the basis for all of Myron Mixon's water smoker, minus the size and hefty price tag. I will caution you though, get the biggest WSM you can fit in that space, just like our reef tanks, you'll want something bigger.

Cause once you get the hang of it and that summer crowd starts coming around getting a taste for Larry's meat (don't flag me please!!! lol) you're going to want the space to do multiple meats!
 
LOL, While I know what you mean by go big from the start, I don't like most people, and the ability to smoke a lot of meat is sure to attract my wife's family.

Since it's really all about maintaining a constant temp, is it a good idea to start with an electric smoker?
 
DgenR8 said:
LOL, While I know what you mean by go big from the start, I don't like most people, and the ability to smoke a lot of meat is sure to attract my wife's family.

Since it's really all about maintaining a constant temp, is it a good idea to start with an electric smoker?
Click to expand...

Lol, I hear ya Larry.

It all comes down to what your level of involvement will be with the unit. For beginners and electric smoker with either the chips or the wood briquettes being dropped in is definitely a good way to get a feel for if you want to pursue more adventurous options.

Now, any good stick burning smoker, once you figure out its quirks (i.e. amount of fuel, air flow with dampers, ambient temperature) which subsequently is kinda like dosing your tank. You gotta figure out the balance and it will be on cruise control. My friend has the WSM and he'll hold his temp for hours with zero tinkering or control. Now did he go through a few pieces of meat before he got it perfect, of course but with each practice comes a better tasting piece of food!
 
Little Q from yesterday.

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Sent from my iPhone using Tapatalk
 
BfishLpond78 said:
Made another style sauce too, really enjoyed the tangy taste with the apple cider vinegar.

Thinner than my usual sauce but I definitely liked it a lot. Gave the ribs a beautiful shiny glaze.

https://vimeo.com/164990596


Sent from my iPhone using Tapatalk
Click to expand...

Added Apple Cider Vinegar and Texas Petes to my sauce for that Carolina twang and heat. Went great on the ribs. I still have to get the BMSS recipe from you. And who was using Sweet Baby Rays lol
 
DgenR8 said:
LOL, While I know what you mean by go big from the start, I don't like most people, and the ability to smoke a lot of meat is sure to attract my wife's family.

Since it's really all about maintaining a constant temp, is it a good idea to start with an electric smoker?
Click to expand...

If you back up to May 2 years ago, I bought the Masterbuilt electric smoker and started this thread. It was such a great smoker I passed it on to another FUPA member as well as two other members have that unit now after seeing what it can do (we all have smokers lol). Anywho, if you go to post #36 ( http://www.reefcentral.com/forums/showpost.php?p=22747411&postcount=36 ) you see that I added the "cold smoker kit" ( http://www.amazon.com/Masterbuilt-20070112-Smoking-Digital-Smokers/dp/B008DF6WWE ) which greatly improved the smoker and allowed for longer smoke sessions for pork shoulder, brisket, etc. At $60, it really is a must have for that smoke box. I highly recommend that combo for someone with limited space and just wants to jump into smoking meats etc.
 
I was dead set against electric, until I went back to the beginning of this thread and that got me thinking.
An electric model still needs wood or pellets added to control temp. Is that correct?
 
DgenR8 said:
I was dead set against electric, until I went back to the beginning of this thread and that got me thinking.
An electric model still needs wood or pellets added to control temp. Is that correct?
Click to expand...

Actually no, in the case of electric the chips are not adding any noticeable heat. I would run the chips for different lengths of time depending on the food, and finish off the remaining hour or hours without chips. The wood fired smoke flavor is there, and the slow and low cook is there as well. Trust me I couldn't believe how good it was until I tried it.
 
I saw a few electric ones at Lowes and the price is not that bad. Might be worth a try. I bought a cheap charcoal smoker and it was a Pain so it just sits in the shed lol.
 
Vaiodude said:
I saw a few electric ones at Lowes and the price is not that bad. Might be worth a try. I bought a cheap charcoal smoker and it was a Pain so it just sits in the shed lol.
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The issues with the cheaper charcoal/stick burners is the material and the quality of the build. Heat retention on those types of models is huge due to material thickness and lots of gaps that cause heat/smoke loss.
 
I got it for a steal in the middle of winter at Home Depot. I think it was originally 150 and I got it for $12.... Just had to buy it lol. The real pain with the design is to replace the charcoal you have to pull up the grates just like a regular grill.
 
I recently inherited a Masterbuilt smoker. All I've done so far is 2 racks of applewood smoked ribs using the 3-2-1 method I found online. SO freakin' good. Can't wait to do more. Has anyone smoked lamb? Just curious because I love lamb.
 
No lamb here, the taste of lamb is just too oily for me personally. I recently tried it again last week, and I still had trouble getting it down.
 
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