Question for those who like to smoke stuff

Hi Dani,

I've used a couple of different smokers over the years, but my go-to smoker has always been a large Weber or Charbroil kettle grill. I've smoked over 100 butts and shoulders on one of these, as well as ribs and fish. It works very well, and you can always use it as a grill when not smoking. There are three really important things about smoking meats that a lot of people miss - 1) Slow and low heat is the best (225 degrees should be the max), 2) You want good, consistent smoke for the first 4-5 hours, 3) Keep the meat moist and the humid level up by using a small pan or tray of water, and 4) check and baste or mop the meat every 45 minutes to an hour. Ok, that was really four important things!

When I use my kettle grill to smoke, I will take two red bricks and set them up so that I have a small triangle of space to one side of the grill. I will dump my coals into the space between the bricks and then add coals as I smoke. Your meat will want to go on the other side of the grill, placed on top of some thick tin foil. If you can turn up the edges of the foil to create a shallow pool, that will hold most of the juices in. I usually smoke with hickory or apple chips tossed on top of the coals for things like pork, beef, lamb, and even turkies or ducks. Maple charcoal is the best as it holds the heat, burns fairly slowly and evenly, and imparts a good flavor too.

Next time I smoke with the kettle grill, I will take some photos for you.



Best,
Nate
 
Nate is correct about the foil, as smoking a pork butt will create a lot of juice and a mess in the bottom of whatever smoker you use.
Louie.
 
I have a Masterbuilt electric smoker that I bought a few years ago for under $200. Easy to use and works well for me. Before that I used a propane smoker. Of the two I preferred the electric smoker. It is easier for me to control the temperature.
 
I have a Big Green Egg. I can use it as a smoker, regular grill, an even as a pizza oven.
I bought a temperature controller for it when I smoke - BBQ guru.

I did a brisket last night for 18 hours. I didn't have to put any additional charcoal in it after the initial load.
I use red oak cut into chunks - mellow smoke.

I would look for a BGE large on Craigslist - they pop up from time to time.
 
I have a chargriller akorn charcoal smoker. Best smoker I have ever owned costs about $250 I did baby backs for 5 hours new years eve then right after did a pork shoulder for 12 hours on the same charcoal. Big green eggs are awesome as well but about 3 times the price. I would have went with the BGE if I would have had the funds
 
I know a lot of folks going with the pellet fed smokers/grills. The traegers are a real popular brand and I've eaten pork shoulders, pork ribs, burgers, smoked sausage, chicken, etc. from friends' grills and wouldn't mind getting one when we finally find a permanent place and get out of this apt... http://www.traegergrills.com/
 
I've been happy with my cook shack electric smoker

it is almost 20 yrs old and going strong

just smoked a pork butt for new years eve.
injected and rubbed , sat in the fridge for 2 days

over night at 170 deg.with smoke, then in the morning put the butt in a pan and wrapped it with foil.

continued in the electric at 180 all day until 6pm when I pulled it out. 24 hr cook time with almost no maintenance, just set for temp and walk away

almost too good.
 
Hi Dani,

Kewl thread. I love to cook as well. For my first smoker, I picked up a box smoker that ran off of propane. Simple box, with a burner, pan for chips, water plate, and racks. I can't remember which brand, but it was a great "starter" and I made some great food and learned quite a bit over the years. From a budget standpoint, that is a good way to go.

I invested in an XL Big Green Egg two years ago, and haven't looked back since..... I also picked up a BBQ Guru for temperature control. It is perfect for doing long smokes like brisket. I just recently picked up a Magnum PIG from Smoke Daddy cold smoke generators. It has an attachment for the BGE and allows you to cold smoke on the Egg. I haven't tried it yet, but I want to try smoking cheese, salt, and almonds. I can't give enough praise about the BGE. I use mine at least 3 nights per week. The other advantage is you can get it LAVA hot and do steaks at 700F, or bake pizza, or stir fry.... etc. Point is, with an Egg, you can do much more than just smoke which provides a more versatile tool.

The downside is cost. A Big Green Egg is a big investment to start, and there is a learning curve. The box smokers are nice to start and build your experience. BTW, smoked duck is the BOMB!!! Just got a recipe to make duck bacon, so going to try that one as well!

Very best,
Steve
 
I just received the new LEM catalog

they have a pretty nice looking insulated electric smoker
in the catalog for a couple hundred

I have a bunch of lem gear and it is quality stuff, I am sure the smoker is just as good, no personal experience with the smoker, but it does look like a nice unit
 
I started with a Luhr Jensen, that was fine at first, then I got into doing all of my own venison, and with Wisconsin winters it was too hard to get the meat done with a blanket and cardboard box over it in my garage. I went and bought a more professional model, a Pro Roaster Model 100...
http://www.pro-smoker.com/pk-100ss
I have had it nearly 10 years and have done 700#'s of venison through it in about 8 days on a few occasions in December. Nothing has ever gone wrong with it, fully insulated and can be put inside with a smoke stack.


If anyone here is serious and live in a colder area, these are what the professional shops in the Midwest use. Start small and grow is all I can say.
 
If you are price conscious, the Big Chief is a great little smoker. Used one for years and had great results.

I now use a traeger pellet stove and love it. I use it on High to cook burgers, steaks, chicken, Medium for ribs, or put it on low to smoke all kinds of wild game.
 
LOL! I bit on this thread thinking of Nicaraguan cigars and Perique pipe tobacco for duck blinds! Ain't English a grand language?
 
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