Hi guys and gals. I wanna try smoking some meat. Just starting out. What type and size do u ppl recommend? I see there is wood fired, electric, propane etc. Idt we would need a very big one. But u know how that goes. Some is good. More is better. Thanks a lot. Kim
Smokers
- Thread starter oldkimmer
- Start date
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skep419
No show, all go!
I'd say look for a used weber smokey mountain. You can find deals because they are a little harder to use vs the pellet smoker (people by them and they just sit). Won't have much invested if you decide you don't want to smoke food. I'd get at least the 18.5". I like my 22.5 because I can fit a large brisket and multiple ribs without having to trim.
Also it is very easy to smoke food on a regular weber 22.5 kettle.
8 Easy Options for Smoking on a Weber Kettle - Weber Kettle Club
Also it is very easy to smoke food on a regular weber 22.5 kettle.
8 Easy Options for Smoking on a Weber Kettle - Weber Kettle Club
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I bought a Pit Boss 700 Classic from Wally World 4 years ago. It has worked flawlessly since. (knock on wood)
if your a real fan of smoked meat buy a propane model///maintaining temperature is critical and buy a good sized one so you wont have to buy a bigger one later like I did
10 Best Propane Smoker Reviews 2021 & Buyer's Guide
10 Best Propane Smoker Reviews 2021 & Buyer's Guide
Steady temperatures is only as good as the electronics in the smoker and a clean temp probe. My cheap Pit boss stays within 5 degrees of the set temperature. Temp swings really aren't a issue.
Damn temp swings. LOL
Damn temp swings. LOL
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stay away !!!!
as men we all know the dangers of smoked meat and hot flashes!!!!
you will get burned
R4Sedan
Larry
I bought a Electric (Smokee Hollow) I think is the name. It was inexpensive and I wanted to see how good I wood do. It's been a really good smoker. I want to upgrade. For $100. Can't go wrong.
vitamindart
Well-Known Member
I have a pellet smoker, I blame the kid. He bought one, we both kept talking about it. he pulled the trigger and after that we were hooked.
have since tossed my old gas grill. everything goes on it, pizza, burgers, steaks, chops ect. Im not a super smoky guy so its perfect for me.
have since tossed my old gas grill. everything goes on it, pizza, burgers, steaks, chops ect. Im not a super smoky guy so its perfect for me.
Wife bought me a big green egg for my birthday years ago. Not cheap but I can run it up to 500+F for steaks, or 225 for smoking. There are similar grills cheaper now, now then. I bought a gizmo with a fan that goes on it to regulate temp, does really good. Recently had a Boston butt on it for 16 hrs, opened the lid once when it hit 160 to wrap it in foil but never added charcoal. Turned out great
DodgeLad
Skipped the Light Fandango
I got a cheap Chargriller to learn on. Was $75 on sale and had a thermometer. My plan was to learn the ropes and then get a real nice automatic one. I learned a lot and that smoking with charcoal without any automation is work. You can't go far from your smoker and you are making constant adjustments on a longer smoke. For shorter smokes like sausage, salmon and chicken it's not bad at all. Apple wood and salmon is really nice.
Today's smoke. A rack of spare ribs. I have done dozens of baby backs but these are a little bigger and thicker so they need a different cook. They were good!
my68barracuda
Well-Known Member
I smoke with an electric Brinkman smoker that I bought new for about $75.00 over 10 years ago. It is electric, so to get the smoke you put about baseball sized wood chunks close to the heating element. Heats to about 215 to 225, Being electric (110 v) Temperature is consistent with out having to stay close to monitor or adjust the heat.
Don’t fall for the high dollar hype, glass doors and chrome fittings on a smoker are a waste.
To go even cheaper, look at home made smokers on you tube, a four drawer filing cabinet can make a fine smoker.
As a kid I grew up with a smoker in the back yard. My Dad made fantastic home made smoked sausage. His smoker was four solid wood doors from an old abandoned house for the sides, a piece of corrugated tin for the roof.
The smoke chamber was a 20 gallon steel drum laid horizontal half in the ground, half above ground and vented into the ‘smoke house’.
It don’t take much to have a smoker.
my68barracuda
Well-Known Member
My Dad was a smart guy, he raised me the same way. I remember the doors being varnished, not painted. They were heavy solid wood.Great excuse !!! the lead paint on those doors!!!
You may not have been as fortunate.
Just looking for a little humor,, my issues are from. high altitude jumping out of planes/welding and diesel fumes ..
do you do GRUB HUB
I have cold smoked some cheese in my Pit Boss. Leave it shut off and use a smoke tube. $10-$15 at Wally World. You can use chips or pellets for the smoke.
I don't cold smoke cheese in the summer. It will melt it. You could cold smoke fish though.
I never thought of cold smoking. Idk anything about smokers. Just think I’d like to try smoking meat. Kim
We have done everything on this, such as:
Steaks
Pork chops
Shrimp
Fish
Burgers
Ribs
Brisket
Turkey(whole)
Wings
Taco meat
Apple pies.
Pretty well anything you can think of can be cooked/smoked on it.
My Brother in law has a Green Mountain smoker, both my Father in law, and Dad have Traegar's. Reults from them are all the same, the PitBoss is by far the best value. Looking at it side by side with a Traegar, it would not surprise me to find out they are made in same facility and have different badges put on.
One more thing I would add, the Pitboss customer service is outstanding. I did have an issue with the electronic controller and igniter once. Customer service was very easy to reach, new parts were in hand free of charge within 2 days. There was no suggestion of it being a problem of my creation, or 100 questions asked, I simply described the issue and new parts arrived. Has not missed a beat since.
One thing about my Pit boss, there is a trap door above the fire box. (called a sear plate) Smoke some steaks or chops, pull them off and crank the temp up and open the sear plate. Slap the meat back on over the hot spot to sear. Seals in the juices and smoky flavors.
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