OT: Smoker recommendations

[johnnyrichards]

So I have been using my gas grill to smoke meats for quite some time, but it is inefficient as all he!! so I want to build or buy a dedicated smoker.

I know we have some KC residents here, and they love to smoke stuff down that way so any recommendations would be most welcome.

[davepellegrene]

So I have been using my gas grill to smoke meats for quite some time, but it is inefficient as all he!! so I want to build or buy a dedicated smoker.

I know we have some KC residents here, and they love to smoke stuff down that way so any recommendations would be most welcome.

I just bought this (http://www.walmart.com/ip/BARREL-GRILL/13057465#) one this summer and after looking around a while seems like a good deal. Works well also. Two side vents, top chimney, and fairly heavy grates. Grates can be moved up and down also. Since I got this one I haven't used my gas grill. I do hamburgs, steaks and about anything else on it.

I bought this (http://www.barbecue-smoker-grill.com/smgrch.html) one a few years ago and like this one as well. I use this one for smoking turkeys, hams and beef briskets. Cost less then half as much as the other one.

I normally use charcoal and add wet pieces of cherry when I first put the meat on. I found This (http://www.ehow.com/how_5195652_light-charcoal-single-match.html) method works pretty good for lighting the charcoal without using fluid or charcoal with fluid in it. I use a 6" piece of round duct work about a foot long.
Dave

[dukeofdorkdom]

Well, i've been to pro competitions (as an observer, not competing) and I've seen guys using the Weber Smokey Mountain beat teams using smokers that cost thousands.

I've found agree with this guy more than not: http://www.amazingribs.com/BBQ_buyers_guide/smokers/charcoal_smokers.html

[evilskillit]

Hrm, depends on what size of stuff you're wanting to smoke. Friend of mine bought a little cheap guy that looks like a mini frige and has an electrical heater in the bottom and it works just great. Not sure exactly which one it was. I think he just bought it from the local Home Depot or something. I'll ask him.

[PassingInterest]

Here's another lighting tip.
You can make up a batch of fire-starters and use as needed.
Here's how:

Use paper towel squares. Hang on, it gets better.
Fold a square until it is about three inches wide or so, then roll it up like a sleeping bag and tie it with a cotton string.
While holding the string, dip the roll into some melted paraffin and set it aside until the wax hardens.
This will burn pretty hot. The whole paper towel sheet is a "wick" for the wax.

Here's a safe way to melt the paraffin.
Put the paraffin in a can and place the can in a pan of water.
Bring the water to a boil and the temperature of the wax will not get too hot.

You can make up a batch of these and keep them in a cookie tin for safe keeping until needed.

Just one will light a campfire or a pile of charcoal.
Light it and pile the charcoal or wood all over it, or use the round ductwork or tin can method that Dave suggested.

You only need to try these fire-starters once to see how handy they are.

[evilskillit]

Yeah, those work great, another thing that works well to melt paraffin wax is a candle warmer, they're $4 at any Walmart. My take on that is to save my paper egg crates when they get empty, take the lint from the dryer trap and stuff it in the egg crate, then fill the whole thing with wax and cut into sections. Makes 12 great little fire starters. Or just wad up some pages from an old phone book or partsexpress cataloge, pour a bit of cooking oil on em and light, WOOSH.

[dwigle]

Not the cheapest option but the Bradley smokers, available at Bass Pro make consistently great food. There is a whole community of users out there.

http://www.bradleysmoker.com/

http://www.susanminor.org/

[Starkiller4299]

If you're into grilling as well, I've heard nothing but good things about the Big Green Egg and Kamado style grills. They are, however, on the pricey side and heavy as heck.

One of my older friends made his own--he welded an old propane tank (gas-station sized) to the top of an old boat trailer. You use the winch to lift the lid :D. That monstrosity can fit something like 10 turkeys and 10 pork roasts...at the same time! All you really need is a little temperature sensor and fans speed controller package to keep the temp constant.

[Pete Schumacher ®]

I normally use charcoal and add wet pieces of cherry when I first put the meat on. I found This (http://www.ehow.com/how_5195652_light-charcoal-single-match.html) method works pretty good for lighting the charcoal without using fluid or charcoal with fluid in it. I use a 6" piece of round duct work about a foot long.
Dave

Coffee can works well too. Sit it up on the charcoal grill so air gets underneath. Two or three sheets of wadded up newspaper in the bottom, couple of dry twigs on top of that, and then pile on the charcoal. Light the newspaper and 15 minutes later, you're cooking.

[jerryanderson]

John, check out and see what Bomgaar's has sitting around! If it's charcoal smoker you want, you can get Brinkmans for a relative good price! There's allways the Green Egg if you want to be a lavish spender!

I got a Brinkman(charcoal) a couple of years ago and it has done a nice job on everything turkeys to roast! As for charcoal....Sams Choice from wal-mart is one of the best! It's a larger briquet, therefore you don't have to stoke the coals as much towards the end as you would with smaller briquet's!:)

[johnnyrichards]

Thanks guys, some good ideas so far.

[fbov]

Neat to find out how many of you all smoke...

Smokers are like speakers; it all depends what you want to do.

Small, vertical cylinders, typically electric, are great for "cold smoke" as one might do for fish, cheese and jerky. Really nice for small pieces of meat (chicken breast, burgers, steaks) but no chance of doing whole poultry or big meat. I killed by first trying to get a brisket cooked; after 36 hours, the brisket wasn't done but the smoker was. This is the one Dave got last year.

Modified charcoal grills, basically a long/large grill with enough space to run a fire at one end without getting direct heat at the other. You're limited by size, but you can get enough heat into it to do poultry and large meat, one at a time. This is the one Dave got this year.

2-chamber smoker is the first choice that's a real smoker, in the sense of having separate areas for food and fire. Most are horizontal, a big barrel with offset small barrel as a firebox. The really good ones stack food vertically, with smoke rising through multiple levels and lots of capacity.

My second was a barrel-style from Char-griller, that had a firebox option I added a few years later. 2-chamber is the way to go if you want to do whole turkeys, Boston bvtt (pork), brisket, etc. I missed MidWest DIY serving 4 of the first, 3 of the second and 2 of the first. You can make a lot of food with one of these (and 3 days, in this case)!

As to brand, this ain't rocket science. Look for a well-built unit; heavy gauge steel, overlapped welded seams, tight fitting firebox lid and air controls, cast iron grates, etc. Everything you might want in a wood-burning stove. Stainless steel has advantages here as normal steel will not hold paint and will rust if you do any sort of massive pieces (big meats need long-burning fires). Size is up to you; my wife's uncle's has a trailer hitch, but that's kind of required in Texas.

Have fun,
Frank

Ps dukeofdorkdom has a great link there!

[KLR]

Both of my sons built big drum smokers for about $80 in materials including a digital thermometer. Light the fire with a propane weed burner for a fast start. They work great.

Something like this:
http://www.bigdrumsmokers.com/

[arlis_1957@yahoo.com]

http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_10212357____SearchResults
i have somthing similar to this. uses propane. when i smoke pork but or brisket, i start it around 6am. let it go for 8 or more hours and then wrap it in foil and cook for another couple of hours. the propane lets me walk away with no worrys. just did a brisket this past weekend. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm:D

[cooper]

The Weber Smokey Mountain is very popular. AKA, the WSM or the "Bullet". Those guys have their own website, forum, etc.

I simply use the 22 1/2" Weber kettle. Using the indirect method, and the vents, I've gotten great results, even with a 14lb. turkey. And they last. Mine is 11 years old, I grill 2-3 times a week. Replacement parts are available.

Also, they show up on Craig's List for $25 or so. Plus, you can always fabricate a spacer, to go between the bottom and the lid, to make your own version of the WSM. Use a big stainless steel dog water bowl between the fire and the food. The water helps regulate the temp.

[Brewski]

I've got a co worker who's occasionally sending me DIY smoker builds and is a Alton Brown fan... Anyways here's one of the DIY smokers he linked me to in the past as a cheep idea... http://lifehacker.com/5350455/build-a-bbq-smoker-for-under-50 He also sent a link to one that was made out of an old whiskey barrel that looked really nice.

Take it easy
Jay

[Æ]

You should quit smoking, it's bad for your health!

[Wolf]

If you have room for an old metal swingset on your back property, and you can get or have access to an older metal washing machine drum and can make a sheet-metal lid, you have the makings for a fantastic meat-smoker!

My dad screwed cheap aluminum siding to the sides of the swingset, and made a swinging double-door on one end. He placed a few bolt-eyes in the top support beam for hanging, and a temperature gauge in the other triangular end at the top so he could see the internal temp from the outside.

Burn the firewood in the washing machine drum, and all you get in the enclosure is smoke.

BTW- the bottom sets right on the open-dirt, so the smoke will leech out of the structure.

He likes to soak his rabbits in a proprietary family-recipe brine, and then smoke them on a hook in the structure. I can say- that is some good smoked meat!!!!
Later,
Wolf

[dwigle]

The key to great smoked meat is what happens after you take it out of the smoker. FTC - foil, towel and cooler.

I usually smoke boston but or picnic shoulder pork roasts starting at 8pm at 210 degrees. 12-14 hours later it should be 180 degrees internal temp.

Take it out and wrap in two layers of aluminum foil, wrap in a towel that your wife will not want to ever see again. Place in cooler.

6-8 hours later (dinner time) it's still so hot you can hardly touch it. It's ready to shred and eat. The FTC method drives the favor through the meat and keeps in very moist until you're ready to eat.

Don't try to shred pork after it's been refrigerated - the fat and meat recombine and it's trouble segregating the two.

I'm taking 2 chickens, 4 lbs of sausage and 12 lbs of pork out now. I will make smoked chicken and andouille sausage gumbo by game time. Go Meat!

And my wife asked it she should make a vegetable or salad to go with it. Oh, please!

[johnnyrichards]

Mmm gumbo. My mom's parents were both from Head of Island, Louisiana. I grew up eating gumbo made with home-smoked andouille sausage.

Wolf - great idea, little on the big side for me :)

[---k---]

I got an El-Cheapo-Brinkman (that is the official net slang - Brinkman's version of a Weber WSM) vertical water smoker in April. I've really enjoyed it. It is okay to start and see if you like the hobby, but needs mods to control the temperature. I was planning on moving up to a Weber 22" WSM, even got approval from the wife after converting her to a pulled pork fan. But, now I'm planning on building my own UDS - Ugly Drum Smoker (also called BDS). I'm visiting Lowes today to start buying parts. Pretty easy to build, can be cheap, and it is is a DIY project. My wife's only requirement is that I use a new drum rather than a used. That's no problem in Chicago. I think my costs will be around $150 total. One of the guys on TLC's BBQ Pitmaster's was using a USD the other night.

Here is a really great forum with lots of info on them:
http://www.bbq-brethren.com/forum/showthread.php?t=23436

But, if you're not going to build your own (what?!?!?!) get a Weber WSM for the easiest, least effort smoke.

[jerryanderson]

The Weber Smokey Mountain is very popular. AKA, the WSM or the "Bullet". Those guys have their own website, forum, etc.

I simply use the 22 1/2" Weber kettle. Using the indirect method, and the vents, I've gotten great results, even with a 14lb. turkey. And they last. Mine is 11 years old, I grill 2-3 times a week. Replacement parts are available.

Also, they show up on Craig's List for $25 or so. Plus, you can always fabricate a spacer, to go between the bottom and the lid, to make your own version of the WSM. Use a big stainless steel dog water bowl between the fire and the food. The water helps regulate the temp.

Absolutley right on what a Weber can do! I've got the 18" and have had great results with it as well! The 22" will do a better job on larger cuts, but an 18" can do a great job to. Have done some killer marenated flank steaks, baby back rib's and a sirloin roast that smoked up really nice with a nice bark on it! Threw in some of Webers hickory wood chips for a really gret taste

[srvy]

I use a cheap Brinkman electric water smoker and a Brinkman charcoal smoker. If i had unlimited budget id love to have The Good One patio smoker but its pricey u see it at many competitions.

[zach_t]

I have the Weber Smokey Mountain and love it! Have not grilled in two years. Thanksgiving has moved to my house because of it. Also, it was an excellent supporting forum!

http://www.virtualweberbullet.com/

Weber 721001 Smokey Mountain Cooker 18.5-Inch Smoker (http://www.amazon.com/exec/obidos/ASIN/B001I8ZTJ0/thevirtualweberb)

[auracle]

I've used this one for many years. Nice unit although I'm not sure if you can still get them - maybe the company went under...:(.

http://bbq.about.com/od/smokerreviews/gr/aapr072405a.htm

[CJB67]

I prefer Camel Filters.:o

[johnnyrichards]

I prefer Camel Filters.:o

When I smoke, I smoke Marlboro Reds. I quit all the time, sometimes for as long as a week or two.

[hawkeyestoob]

I don't know what your budget is but I have had a Green Mountain Grill - Daniel Boone model pellet smoker for almost a year now and am as happy as can be with it. They are not the cheapest around but they give you excellent control and versatility. I live in Lincoln NE and have no problem keeping temps in it even on the coldest days with the winter cover you can buy for it.

I have had several types of smokers over the years. Everything from the cheapo vertical style charcoal smokers, offset charcoal/wood smokers, and vertical electric smokers. I was able to produce very good BBQ with all of them but they all were either too much work to keep up on long smokes and difficult to keep consistent temps year around. With this I simply set the temp anywhere from 150 to 500 degrees and don't have to worry about anything besides adding pellets every 8 hours or so.

If you want to take a look at a ton of info on pellet cookers go on over to pelletheads.com and browse around for a while.

Craig

[kirk78h]

I've owned several smokers and they will all do the job. About a year ago, I built a UDS (Ugly Drum Smoker -- google it) and I will never use anything else now.

Kirk

[dwigle]

I don't know what your budget is but I have had a Green Mountain Grill - Daniel Boone model pellet smoker for almost a year now and am as happy as can be with it. They are not the cheapest around but they give you excellent control and versatility. I live in Lincoln NE and have no problem keeping temps in it even on the coldest days with the winter cover you can buy for it.

I have had several types of smokers over the years. Everything from the cheapo vertical style charcoal smokers, offset charcoal/wood smokers, and vertical electric smokers. I was able to produce very good BBQ with all of them but they all were either too much work to keep up on long smokes and difficult to keep consistent temps year around. With this I simply set the temp anywhere from 150 to 500 degrees and don't have to worry about anything besides adding pellets every 8 hours or so.

If you want to take a look at a ton of info on pellet cookers go on over to pelletheads.com and browse around for a while.

Craig

I have a bradley smoker that uses biscuits. Foolproof. These pellet smokers look very interesting. Some can be used a grill or smoker - that would be handy.

Do they really get hot enough to sear a steak? Where do you get the pellets?

[Rightbrained]

I would recommend the Orion Cooker.
I have been grilling and smoking meats for a long time and this thing is awesome.
It is constructed entirely of stainless steel. The meat cooks off of indirect heat with the wood chips on the inside of the cooker and the charcoal in a ring on the outside.
A 20 pound turkey is done to perfection in less than 2.5 hours. 6 racks of ribs in less than 2 hours and they literally fall off the bone !
The price? $150 at bass pro when I bought mine 2 years ago.

[JarOfSonicMen]

There are some awesome ways to DIY it; depends on how much you want to spend and what type.
If you don't want to DIY, for charcoal smoking, the WSM or the ECB are probably the way to go.

For electric, I have one of these and it does OK:
http://www.amazon.com/Masterbuilt-20070106-20070910-Electric-Smokehouse/dp/B00104WRCY/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1284326319&sr=8-1


But when I have the cash handy, I'm going to buy one of these; they're bleepin' awesome.
http://store.cookshack.com/c-66-amerique-sm066.aspx

I can't say I know jack about the gas ones, but I'd rather use one of those than charcoal, I'm way too lazy.

[johnnyrichards]

OK, so far I am committed to non-charcoal smokers. I believe I may look for plans to build an electric Ugly Drum.

Thanks for the replies, this thread got a lot more hits than I thought it would. I didn't think there were too many people left who still smoked their own meats! I have gotten good at using my grill, but it takes a while, it is inefficient and buying chips is killing me.

[---k---]

OK, so far I am committed to non-charcoal smokers. I believe I may look for plans to build an electric Ugly Drum.

:eek:
I'll leave it at that. ;)

Last night's dinner, the sausage fattie smoked for 4 hours, and the corn and potatoes for 45 mines; all on my ECB. It was fantastic:
http://techtalk.parts-express.com/attachment.php?attachmentid=11005&stc=1&d=1284329723
http://techtalk.parts-express.com/attachment.php?attachmentid=11006&stc=1&d=1284329723

Wild salmon tonight, I got to go start the charcoal...

[cooper]

That thing looks killer. Recipe?

Would like to roll my own.:)

[jerryanderson]

-----K-----!! Was their plenty of butter and salt slathered on that ear of corn???? The fatty looks aaaaawwwfully good:)

[---k---]

That thing looks killer. Recipe?

Would like to roll my own.:)

The fatty is just a Jimmy Dean's Reduced Fat roll of sausage, stuffed with green and red peppers, onions, tomatoes, and Monterrey jack cheese - as much as would fit and looked about right. Then sprinkled with with a spicy rub and smoked for 3 hours. Awesome! No butter on the corn; just a little evo before going on the smoker. Very tasty.

Go to the http://www.bbq-brethren.com/ forum. Great forum with lots of recipes and lots of food pron.

[johnnyrichards]

The fatty is just a Jimmy Dean's Reduced Fat roll of sausage, stuffed with green and red peppers, onions, tomatoes, and Monterrey jack cheese - as much as would fit and looked about right. Then sprinkled with with a spicy rub and smoked for 3 hours. Awesome! No butter on the corn; just a little evo before going on the smoker. Very tasty.

Go to the http://www.bbq-brethren.com/ forum. Great forum with lots of recipes and lots of food pron.

No celery? Looks awesome otherwise :)