BBQ Smokers - Good and Bad?

S

Sid Post

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Oct 14, 1998
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I'm looking for a good meat smoker for non-commercial non-competition use. I have a good Natural Gas grill so, a grilling feature is secondary to the smoking capability. My target price range is ~$300 to $600. Lump charcoal can be a little hard to find where I live so, I have a slight preference for electric heat but, gas, charcoal, and wood are all good options. If I were back in Oklahoma, firewood for basic heat would not be an issue but, out here firewood is expensive and hard to find. I don't want one of those disc smokers.

Initially, the two models I have focused on are the "Big Green Egg" and a SmokinTex 1400 model with a cheaper Masterbilt in third place.

Anything big enough to smoke a reasonable sized Turkey is the smallest I want. I also don't think I need to heat something large enough for a full goat/lamb/pig for a a few steaks or a ham so, size needs to stay reasonable too.

What advice do you have? What are the things I should avoid? Where should I shop? What should I shop for specifically? Specific model recommendations and reseller recommendations are appreciated too!
 
Trader Joe's has good hardwood charcoal for about $5 a bag.

And those Traeger's are great. Everybody I know that has one loves his. I've almost pulled the trigger on the pig one several times. Ultimately I just prefer hardwood and hardwood charcoal.
 
I have been using a Weber Smokey Mountain for a couple of years now. I love it. It is a regular on the barbecue circuit used for competition. There are websites dedicated to this one piece of equipment alone. If you buy one, do the mods. I installed my own thermometer on it, got rid of the water pan, added galvanized handles, etc., to get it as good as it could be for my purposes.

Once you get the hang of it, you can leave it unattended for several hours at a clip. It is the first cooker I have ever owned that I could go inside and sleep all night when cooking a 16# brisket.

The biggest brisket so far: 17#
The biggest turkey so far: 14#
The biggest pork butt: 16#
The biggest chuck roll: 24# (it was a BIG boy, taking 20 hours to complete!)

It has two levels of racks in it, so if you want to put something under or over your long cooking meats, it is easy to do. I can cook 4 racks of baby backs over two chickens with some sausage tucked in here and there with no problems.

Robert
 
Oh to not have bbq, I lived in HI then CA for 13 years all told and just really really missed a real pig sammich. So I taught myself, it took like 6 years.

Anyhoo I can't say enough good about these guys:
http://www.gatorpit.net/

When I moved back to OH from CA, I gave my brinkmann away and ordered a backyard classic with some modifications as a welcome home gift to myself.

http://www.gatorpit.net/backyard_pits/backyard_classic.htm

I got the gas assist starter and the birdhouse chimney thing. I realize it's a bit out of the price you want to spend but it's worth looking into. The starter is about a godsend at 0400 in December when you're trying to light hickory because you've decided if you don't get some pulled pork you'd have to choke someone.

1/2 a lamb I could fit, I can put about 8 racks of ribs in it laying down without trouble (without one of those rib holders and leaving space next to the firebox for hotspots) or about 4 20# pork butts and a brisket.

That said, in the 300-600 range a brinkmann would serve you well, but get the external firebox. The big green egg is also highly thought of but that's creeping up on $600 as well.

A vegetarian is just someone who hasn't had real bbq.

*edited to fix a url
 
Gollnick said:
http://www.traegerindustries.com/
Click to expand...

+1 On the TRAEGER!!! I have smoked meats (turkey, brisket, pork loin, fresh ham, venison etc etc) for years in a Brinkman H2O smoker w/ outstanding results and they are cheap (burned 3 up from HEAVY use) < 50 bucks now that being said!:D :thumbup:Traeger was purchased last fall SUPER easy, set the temp. ("have" to get the digital t-stat) and walk away 12-whatever hours later Walla:) Heavenly that is what you get w/ no fuss(fill hopper w/ wood pellets in your choice of flavor:hickory,mesquite,pecan my favorite,and more) and consistent AND will grill too I have the larger Texas model but I use it at least 2-3 times a week and have several family and friends that Enjoy the spoils :DHA HA!!! the medium size is for the most part ideal it will hold 2 20+# turkeys etc!

http://traegeroutlet.com/home

Take a look at the site I have added. I have had Great service from these folks!!!:thumbup::thumbup:
 
The TRAEGER looks interesting but, isn't a firebox on the side better for smoke? Also, if I walk away what happens to the flare up when the flame is directly in the cooking chamber?

TIA,
Sid
 
chtudor said:
Anyhoo I can't say enough good about these guys:
http://www.gatorpit.net/

When I moved back to OH from CA, I gave my brinkmann away and ordered a backyard classic with some modifications as a welcome home gift to myself.
Click to expand...

What does the classic offer that the budget models don't? I can see the lack of the shelf and no options. However, on a budget I can live without the shelf and can use a chimney starter to "seed" my firebox. Is the extra expense something I should strongly consider? After all, I will be using it a minimum of 10 years (most likely longer ;)).

TIA,
Sid
 
Sid Post said:
What does the classic offer that the budget models don't? I can see the lack of the shelf and no options. However, on a budget I can live without the shelf and can use a chimney starter to "seed" my firebox. Is the extra expense something I should strongly consider? After all, I will be using it a minimum of 10 years (most likely longer ;)).
Click to expand...

It's all preference, also they didn't have as many models when I bought mine as they do now. I like the shelves for workspace, although the one on the firebox gets a bit toasty. I've put a few pieces of wood up there if they needed to dry out a bit if it's been raining.

I think it was about 6 weeks for mine, they're made as you order unless you buy something they have premade. In the spring I usually hit any of the rust spots with a wire brush and just spray with the high-temp rust-oleum from ace hardware, inside there isn't much rust except around the vent in the firebox, I just hit those with a brush and spray them with peanut oil at the end of a session.

Tank of a smoker, some of the nicest welding I've ever seen, and it will probably outlast me by at least 50 years.
 
Sid Post said:
The TRAEGER looks interesting but, isn't a firebox on the side better for smoke? Also, if I walk away what happens to the flare up when the flame is directly in the cooking chamber?

TIA,
Sid
Click to expand...

There are no flare-ups 1. there is a auger to feed the pellets from the hopper(controlled by temp weather digital or manual control) to a fire pot that has a heat shield covering it 2. the drip pan basically covers(underneath) the entire grilling/smoker grate, so in essence you have a indirect cooking mechanism! Gives wood smoke flavor (low-high 180-450 degrees) slowly and that is the RULE for good BBQ "LOW and SLOW"

Check for the nearest dealer and "go take a look at them" not to say you or for that matter anyone else is, BUT these smokers are idiot proof simple to use with great results AND you can set it and forget it IE. do more important things than nurse the fire, like nurse a cold BREWSKEY!!!:thumbup:
 
I know you don't want one that burns wood But I saw this one at an old engine show last summer and thought it was neat,I have no idea how well it works but if I ever get all the parts rounded up,I'm going to build one.:D

2839955166_f8c4263844.jpg


2839955962_2f61b5d155.jpg
 
My brother has a Big Green Egg and it kicks ass. The price will make you swallow your tongue, though it is worth it. If you get one of those, I suspect that you will stop using your propane rig for grilling too, as my brother did.
 
jdm61 said:
My brother has a Big Green Egg and it kicks ass. The price will make you swallow your tongue, though it is worth it. If you get one of those, I suspect that you will stop using your propane rig for grilling too, as my brother did.
Click to expand...

Funny.

After wanting/needing a smoker for about 5 years, I bit the bullet last year, and purchased the BGE.

Call me a convert to Eggheadism....simply put, the thing DOES kick ass and smokes it...worth every penny, is however exceedingly heavy at 150+ lbs.

I have done chicken, turkey, brisket, tenderloin, london broil, ribeye, salmon, shrimp, veggies and stuffed pork loin....everything has turned out either really good or FANTASTIC.

Best Regards,

STeven Garsson
 
I have used the Brinkmans electric and charcoal for twenty years. I went to electric last year. I have cooked everything from chicken to deer hams. I swear by them for the price.
 
For the Big Green Egg owners, do normal petroleum briquettes create excessive ash or other trash? I went looking for Lump charcoal yesterday and finally found some at Wal-Mart. Since Lump charcoal is seasonal out here, I can see the need to use petroleum based briquettes. I know the ash from those briquettes will rot steel but, a Weber Kettle is a lot easier to wash out then an extra heavy BGE.
 
Hi,

+1 on the CharGriller with a side box. I've been using one for a couple of years now. A very versatile smoker/grill. And very easy to use. I do everything from poultry, to beef, to pork, to fish. Smoked or grilled.

dalee
 
Sid Post said:
For the Big Green Egg owners, do normal petroleum briquettes create excessive ash or other trash?
Click to expand...


You CANNOT use regular petroleum briquettes in a Big Green Egg...hardwood charcoal ONLY. If you cannot get it locally, stock up via internets....I get mine from Whole Foods, about $6.00/bag.

Best Regards,

STeven Garsson
 
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