Food and Drink Smoker purchase advise needed. - Page 3

**BigRedChief** · 02-17-2009, 08:15 AM

I want to purchase a smoker. Not the big ones that can be pulled on a trailer but a small one. Big enough to put in a ham shank and a rack of ribs in at the same time but not much bigger.

An electric one would be okay but how do they work? They just sit outside like the metal smokers?

My only experience is with the huge ones that I've seen at Arrowhead. I have no need for that much space to smoke some meat.

All recomendations and advise welcome.

**cdcox** · 02-17-2009, 12:06 PM

Quote:

Originally Posted by OnTheWarpath58

I was planning on posting this exact thread later today.

I'm looking for a smoker as well. We have a big-ass 7 burner Jenn-Air gas grill that we received as a wedding gift, but I want something small that I can smoke a turkey breast, ribs, pork butt, brisket, etc on.

I'm extremely limited on space.

I was told these things are the way to go - maybe for you as well, BRC. The Little Green Egg, in 5 sizes.

Thoughts?

Those are way over priced, IMO. I'd go with the Weber Smokey Mountain cooker.

That goes for anyone else, unless you have your heart dead set on an offset cooker.

**MahiMike** · 02-17-2009, 12:16 PM

I thought you were buying a chick that smokes. My bad.

02-17-2009, 12:19 PM

Quote:

Originally Posted by Bill Lundberg

Any advice from the experts? I've never used a smoker, but would like to get started. I like the convenience of having the gas on one side for the nights I don't have time to wait on the coals, but I prefer charcoal over gas when I have the time.

You want at least 1/4" steel so your rig will hold temp well. Those thin things will provide end results just as well as anything else but require constant babysitting. I'll frequently throw on a pork butt and go to a family event, take the wife to a movie, or some other event for up to 4 hours fully confident that my rig is going to keep 'er between 200 & 220.

It's worth the extra money unless you have plenty of time to sit around babysitting a fire.

**Dave Lane** · 02-17-2009, 12:20 PM

Here's my setup and ideal easy to use with perfect!! Q

**Dave Lane** · 02-17-2009, 12:22 PM

Quote:

Originally Posted by Phobia

You want at least 1/4" steel so your rig will hold temp well. Those thin things will provide end results just as well as anything else but require constant babysitting. I'll frequently throw on a pork butt and go to a family event, take the wife to a movie, or some other event for up to 4 hours fully confident that my rig is going to keep 'er between 200 & 220.

It's worth the extra money unless you have plenty of time to sit around babysitting a fire.

See my rig then lets talk easy

16 hrs without lifting a finger or opening the door. And kickass Q from an electric.

02-17-2009, 12:25 PM

Quote:

Originally Posted by Dave Lane

See my rig then lets talk easy

16 hrs without lifting a finger or opening the door. And kickass Q from an electric.

CheaterQ still tastes good but for some strange reason I'm a purist. I can't explain it.

soundmind · 02-17-2009, 12:27 PM

Quote:

Originally Posted by Phobia

You want at least 1/4" steel so your rig will hold temp well. Those thin things will provide end results just as well as anything else but require constant babysitting. I'll frequently throw on a pork butt and go to a family event, take the wife to a movie, or some other event for up to 4 hours fully confident that my rig is going to keep 'er between 200 & 220.

It's worth the extra money unless you have plenty of time to sit around babysitting a fire.

This man speaks the truth.

And I echo all sentiments about budget, it's seconded only your interest in the process itself (set-and-forget, etc.) that can dictate everything you need out of the hardware...that weber model is a very popular choice, I've seen a lot of those, but I'd want something with a thicker steel casing.

**dirk digler** · 02-17-2009, 12:29 PM

Quote:

Originally Posted by Dave Lane

See my rig then lets talk easy

16 hrs without lifting a finger or opening the door. And kickass Q from an electric.

Dave what kind of smoker is that?

Edit: Nevermind I see that it is a CookShack. Looks good

**Dave Lane** · 02-17-2009, 12:32 PM

Its a Cookshack. Electric holds the temp right at 225 or where ever you set it. has a meat probe so when the internal temp of the meat reaches a digital temp you set it drops the temp to 140 to "hold" the meat till you take it out. No water only woodchips and because you never open the door to let out humidity, super juicy.

**Dave Lane** · 02-17-2009, 12:34 PM

Also can do 8 slabs of ribs or 50 lbs of brisket at once on the four shelves. I have two 10 lb briskets loaded in pic.

**Buehler445** · 02-17-2009, 12:37 PM

Quote:

Originally Posted by BigRedChief

Thanks for the info and link to the other thread.

The smoker doesn't make your garage smell of smoke?

Yes, but I don't care. My garage is not attached, and it is not as nice as yours...I promise. You could get a set of wheels on it and roll it out where ever you want to use it. But I'm lazy so I do it in the garage (it also helps keep the wind off of it)

Quote:

Originally Posted by BigRedChief

I'm going for ease of use right now. I've really been "into" BBQ with charcoal tailgating and was pretty good at it from what I'm told so I may not be happy until I get the hugh smokers and be able to manipulate the flame, temp and texture etc. But for right now its more about just throwing a slab in there at night and coming back at noon for some tasty meat.

Quote:

Originally Posted by BigRedChief

Just going for ease of use now. Knowing my personality I'll probably be trying to buy Phobia's smoker off of him in no time.

My honest opinion is pick up a gas or electric one, get the basics of tastes/wood down, then move to a charcoal unit if that is what you want. You can see the link in the OP of the thread I linked you should have a price on mine. They are around $200 IIRC. That will allow you to set the heat (mine has a digital thermostat on it) and then fool with wood and spices to get what you want. After you get down what you are after and still want to move forward with a charcoal unit, you will have a lot of the learning out of the way and will just have to learn how to control the heat with charcoal. You will end up with 2 smokers, but that may be what you are after. You could use the electric for easier projects during the week when you don't have time for fire/babysitting, and then use the charcoal for the projects you want to babysit.

JMO

**dirk digler** · 02-17-2009, 12:41 PM

Quote:

Originally Posted by Dave Lane

Also can do 8 slabs of ribs or 50 lbs of brisket at once on the four shelves. I have two 10 lb briskets loaded in pic.

Cool. So which model do you have if you don't mind me asking?

Saccopoo · 02-17-2009, 12:44 PM

You can't go wrong with the Weber Smokey Mountain Cooker. If you want to do the big stuff, go with the 22" version versus the 18". The SMC is a fantastic unit and as someone else said, it's nearly a no brainer. (Not as no-brainer as the electric ones, but gives you a bit more flexibility in terms of the overall smoking process, IMHO.)

I currently have a Weber Genesis 320 for grilling, a 22" kettle and the 18" Smokey Mountain. I was going to purchase a Kalamazoo 450, but the Genesis turned out to be an amazing machine and didn't see the need to spend the extra $6.5k on the Kala.

**Dave Lane** · 02-17-2009, 01:18 PM

Quote:

Originally Posted by dirk digler

Cool. So which model do you have if you don't mind me asking?

Amerique see the review below...

http://bbq.about.com/od/smokerreview...apr062906a.htm

Stewie · 02-17-2009, 01:46 PM

Quote:

Originally Posted by soundmind

that weber model is a very popular choice, I've seen a lot of those, but I'd want something with a thicker steel casing.

The bullet is a vertical smoker with the smoke source directly below the food. Completely different requirements than an offset. Thick steel walls are not required to maintain steady heat on the bullet.

02-17-2009, 08:15 AM
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $2739627 VARSITY	Smoker purchase advise needed. I want to purchase a smoker. Not the big ones that can be pulled on a trailer but a small one. Big enough to put in a ham shank and a rack of ribs in at the same time but not much bigger. An electric one would be okay but how do they work? They just sit outside like the metal smokers? My only experience is with the huge ones that I've seen at Arrowhead. I have no need for that much space to smoke some meat. All recomendations and advise welcome.
Posts: 79,277

02-17-2009, 12:16 PM	#32
MahiMike He's Mahomie! Join Date: Aug 2001 Location: Jax, FL Casino cash: $10023443	I thought you were buying a chick that smokes. My bad.
Posts: 17,387

02-17-2009, 12:20 PM	#34
Dave Lane Space Cadet and Aczabel Join Date: Aug 2000 Location: Kanab, UT, USA Casino cash: $9333275 VARSITY	Here's my setup and ideal easy to use with perfect!! Q Attached Thumbnails __________________ Thanks, Trump for the civics lesson. We are learning so much about RICO, espionage, sedition, impeachment, the 25th Amendment, order of succession, nepotism, separation of powers, 1st Amendment, obstruction of justice, the emoluments clause, conflicts of interest, collusion, sanctions, oligarchs, money laundering and so much more.
Posts: 40,584

02-17-2009, 12:32 PM	#39
Dave Lane Space Cadet and Aczabel Join Date: Aug 2000 Location: Kanab, UT, USA Casino cash: $9333275 VARSITY	Its a Cookshack. Electric holds the temp right at 225 or where ever you set it. has a meat probe so when the internal temp of the meat reaches a digital temp you set it drops the temp to 140 to "hold" the meat till you take it out. No water only woodchips and because you never open the door to let out humidity, super juicy. __________________ Thanks, Trump for the civics lesson. We are learning so much about RICO, espionage, sedition, impeachment, the 25th Amendment, order of succession, nepotism, separation of powers, 1st Amendment, obstruction of justice, the emoluments clause, conflicts of interest, collusion, sanctions, oligarchs, money laundering and so much more.
Posts: 40,584

02-17-2009, 12:34 PM	#40
Dave Lane Space Cadet and Aczabel Join Date: Aug 2000 Location: Kanab, UT, USA Casino cash: $9333275 VARSITY	Also can do 8 slabs of ribs or 50 lbs of brisket at once on the four shelves. I have two 10 lb briskets loaded in pic. __________________ Thanks, Trump for the civics lesson. We are learning so much about RICO, espionage, sedition, impeachment, the 25th Amendment, order of succession, nepotism, separation of powers, 1st Amendment, obstruction of justice, the emoluments clause, conflicts of interest, collusion, sanctions, oligarchs, money laundering and so much more.
Posts: 40,584

02-17-2009, 12:44 PM	#43
Saccopoo Kindness in words... Join Date: Apr 2007 Location: Zion Casino cash: $10025483	You can't go wrong with the Weber Smokey Mountain Cooker. If you want to do the big stuff, go with the 22" version versus the 18". The SMC is a fantastic unit and as someone else said, it's nearly a no brainer. (Not as no-brainer as the electric ones, but gives you a bit more flexibility in terms of the overall smoking process, IMHO.) I currently have a Weber Genesis 320 for grilling, a 22" kettle and the 18" Smokey Mountain. I was going to purchase a Kalamazoo 450, but the Genesis turned out to be an amazing machine and didn't see the need to spend the extra $6.5k on the Kala.
Posts: 15,450