Smoker purchase advise needed.

[BigRedChief]

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.

[missinDThomas]

http://www.thesmokering.com

this is a really good website for all your smoking needs

[BostonTim]

Choices are always personal and I try to avoid using terems like Best. Must have. Only. No brainer. Etc.

But the Weber Smokey Montain is all of those thing. Price point under 300 (older model 18" one under 200). When I fire mine up with the Bottom vents closed and the top open it generally locks in at 250 degrees and stays there for hours. With weber Rib racks, 8 racks of Back ribs are easy. Briscuits and Butts are perfect.

The website posted above - http://www.virtualweberbullet.com - is all the support you could ever need. I have used this smoker year round for 4 years now and it is simplicity and perfection. I used to have the Brinkmann. Can't think of any consumer product that I would recommend more highly than this. Just read that site carefully and you will be thoroughly convinced.

Cheers, BostonTim

[missinDThomas]

Originally Posted by BostonTim

Choices are always personal and I try to avoid using terems like Best. Must have. Only. No brainer. Etc.

But the Weber Smokey Montain is all of those thing. Price point under 300 (older model 18" one under 200). When I fire mine up with the Bottom vents closed and the top open it generally locks in at 250 degrees and stays there for hours. With weber Rib racks, 8 racks of Back ribs are easy. Briscuits and Butts are perfect.

The website posted above - http://www.virtualweberbullet.com - is all the support you could ever need. I use this year round and it is simplicity. I used to have the Brinkmann. can't think of any consumer product that I would recommend more highly than this. Just read that site carefully and you will be thoroughly convinced.

Cheers, BostonTim

BTW the brinkman that looks just like is in no way the same in terms of a quality meat smoking device

[BostonTim]

Originally Posted by missinDThomas

BTW the brinkman that looks just like is in no way the same in terms of a quality meat smoking device

Absolutely. The weber blows smokerings around it And yes, Smokerings is also a great site.

[Que Card QB]

Don't. Times are too tough. j/k

[BigRedChief]

Originally Posted by Que Card QB

Don't. Times are too tough. j/k

No recession in my house.

[RJ]

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.

FWIW, the Bullet is the same way. I start a brisket late at night, go to bed around 1:00 when I know the temp is where I want it and get back up around 6:00 with very little heat loss, or at least not in the summer.

[allen_kcCard]

Interesting, looking at thesmokering website I saw the instructions on making your own pit and took a look at the metal one with the 2 50 gallon drums stacked on each other.

Back in my younger days, we had an old house and my dad had built a wood stove that had a two drums like that stacked, with the bottom for the fire box, and the top was just a big ait chamber that held the heat for more time before heading up the chimney.

The door was really big and heavy duty, and the top didn't have ant opening in it except for a hold on opposite sides and on opposite ends. I wish we still had it somewhere and I'd snatch that thing up and convert it to a smoker, but I'm sure he dumped it in a holler somewhere and it is a rusted hung of metal by now. Wish I had better smoker eyes when they were building thier new house and he tossed out the old woodstove.

[BostonTim]

Cheers, BostonTim

[BigRedChief]

Alright the decision was made. I decided to be lazy and go electric. I'm sure once I get going with this smoking that I'll beon Phobia's level(or at leasttry to be). This masterbuilt model sells for $219-$230 or so + tax.

I found a brand new one on craigslist for $200.00. So saved me about $50.00. Beside me taking the lazy way out and all the positive reviews I liked the fact I could fill the wood chip tray without opening the door. A digital timer that can shut off in case I forget about it or just want to let the meat set in there for a while after finishing smoking. Plus its insulated.

Everybody or most everyone love this smoker. Here's the listing on Bass Pro Shops
http://www.basspro.com/webapp/wcs/st..._SearchResults

And the reviews of over 74 people are overwhelming positive on Wal Mart.
http://www.walmart.com/catalog/produ...uct_id=7811422

[aturnis]

Has anyone here ever ended up trying the Orion Cooker? I've been thinking about picking one up...

Originally Posted by allen_kcCard

Interesting, looking at thesmokering website I saw the instructions on making your own pit and took a look at the metal one with the 2 50 gallon drums stacked on each other.

Back in my younger days, we had an old house and my dad had built a wood stove that had a two drums like that stacked, with the bottom for the fire box, and the top was just a big ait chamber that held the heat for more time before heading up the chimney.

The door was really big and heavy duty, and the top didn't have ant opening in it except for a hold on opposite sides and on opposite ends. I wish we still had it somewhere and I'd snatch that thing up and convert it to a smoker, but I'm sure he dumped it in a holler somewhere and it is a rusted hung of metal by now. Wish I had better smoker eyes when they were building thier new house and he tossed out the old woodstove.

They sell kits just like this at Sutherlands.

[Buehler445]

Originally Posted by BigRedChief

Alright the decision was made. I decided to be lazy and go electric. I'm sure once I get going with this smoking that I'll beon Phobia's level(or at leasttry to be). This masterbuilt model sells for $219-$230 or so + tax.

I found a brand new one on craigslist for $200.00. So saved me about $50.00. Beside me taking the lazy way out and all the positive reviews I liked the fact I could fill the wood chip tray without opening the door. A digital timer that can shut off in case I forget about it or just want to let the meat set in there for a while after finishing smoking. Plus its insulated.

Everybody or most everyone love this smoker. Here's the listing on Bass Pro Shops
http://www.basspro.com/webapp/wcs/st..._SearchResults

And the reviews of over 74 people are overwhelming positive on Wal Mart.
http://www.walmart.com/catalog/produ...uct_id=7811422

That's the one I have. I like it.

[Buehler445]

I would warn you that the wood tray won't take very big chips so don't buy big chunks. Read the manual also. You have to clean the seal to the door after each use.

Let me know if you have questions about set up or use.

[BigRedChief]

Originally Posted by Buehler445

I would warn you that the wood tray won't take very big chips so don't buy big chunks. Read the manual also. You have to clean the seal to the door after each use.

Let me know if you have questions about set up or use.

Thanks for the offer. Where are some good reciepes?

For the other smoker n00bs.

Hickory is one of the most popular and below I’ve listed some of the other barbecue wood chips you can choose from and their suitability for cooking with particular foods.

Acacia
Part of the mesquite family provides strong smoke suitable for most meats and vegetables

Alder
Delicate aroma with a hint of sweetness to try with fish (especially salmon), pork, poultry and game.

Almond
Nutty and sweet smoke flavour that’s good for all meats

Apple
Delicately sweet with a dense fruity smoke flavour that works well with beef, poultry, game, pork and ham

Apricot
Similar to hickory but milder and sweeter, generally fine for most meats

Ash
Be warned this one is fast burning with a light but distinctive flavour that complements fish and red meat

Birch
A medium hardwood with a flavour similar to maple. Try it with pork or poultry

Cherry
Sweet fruity smoke flavour suitable for all meats

Cottonwood
A very subtle flavour again for most meats

Grape Vine
Aromatic and similar to the other fruitwoods so it works well with all meat

Grapefruit
Medium smoke with a hint of fruit that is delicious with beef, pork and poultry

Hickory
Pungent smoky bacon flavour perfect for pork and ribs

Lemon
Medium smoke with a light fruit aroma that’s great on beef, pork and poultry

Lilac
Light and subtle with a floral hint, fantastic on seafood and lamb

Maple
Strong and earthy that’s good for pork, vegetables, poultry and small game

Mesquite
Another that’s strong and earthy but this time try beef and vegetables

Mulberry
Beautifully sweet apple flavour delightful with beef, poultry, game, pork and ham

Nectarine
Similar to hickory but sweeter and quite mild but good for most meat

Oak
Really heavy smoke that works with red meat, pork game & fish

Orange
Medium smoke with a light fruit hint that’s good for beef, pork and poultry

Peach
Slight sweet flavour suitable for most meat

Pear
Another one with a slightly sweet flavour and this time good for poultry, game and pork

Pecan
Similar to oak but not as strong so good for most meats

Plum
Similar to hickory but milder and sweeter, another one suitable for most meat.

Walnut
Very heavy smoke and can be bitter so only good with strong flavoured red meat and game.