1. oldkimmer

    oldkimmer FABO Gold Member FABO Gold Member

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    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
     
  2. skep419

    skep419 I'm the guy that likes SPAM

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    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.



    2F%2Fwww.searedandsmoked.com%2Fwp-content%2Fuploads%2F2018%2F12%2Fweber-smokey-mountain-smoker-2.jpg

    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
     
    Last edited: Jan 13, 2021
  3. toolmanmike

    toolmanmike FABO MODERATOR Staff Member FABO Gold Member

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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)
     
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    • jazak5

      jazak5 Well-Known Member

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      • toolmanmike

        toolmanmike FABO MODERATOR Staff Member FABO Gold Member

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        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

        20210113_134714.jpg
         
        Last edited: Jan 13, 2021
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        • jazak5

          jazak5 Well-Known Member

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          stay away !!!!

          as men we all know the dangers of smoked meat and hot flashes!!!!:rofl:

          you will get burned f71ec82a345eaf61039a2?pid=1.7&rurl=https%3a%2f%2fmedia.giphy.com%2fmedia%2flxWpq9P2qgPBu%2fgiphy.gif
           
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          • R4Sedan

            R4Sedan Larry FABO Gold Member

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            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.
             
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            • vitamindart

              vitamindart Well-Known Member

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              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.
               
            • Backally

              Backally FABO Gold Member FABO Gold Member

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              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

              DodgeLad Victim of Circumstance

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              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.
               
            • toolmanmike

              toolmanmike FABO MODERATOR Staff Member FABO Gold Member

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              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!

              spare 2 1.13.21.jpg

              spare4.jpg

              spare5.jpg
               
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              • my68barracuda

                my68barracuda Well-Known Member

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                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.
                 
              • jazak5

                jazak5 Well-Known Member

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                Great excuse !!! the lead paint on those doors!!!:rofl:
                 
              • my68barracuda

                my68barracuda Well-Known Member

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                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.
                You may not have been as fortunate.
                 
              • jazak5

                jazak5 Well-Known Member

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                Just looking for a little humor,, my issues are from. high altitude jumping out of planes/welding and diesel fumes ..:icon_fU:
                 
              • jazak5

                jazak5 Well-Known Member

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                • cpearce

                  cpearce Well-Known Member

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                  20191005_045226.jpg I second the PitBoss 700 series. Since you are in Canada Kim, just head over to Canadian Tire and pick one up. The FB 700 sells for about 600 CDN. My Dad has almost the same size Traegar and it was about $900 when he bought it. The PitBoss can go up to about 500 degrees, since having it I have not used my propane Webber BBQ. Very stable temp control, should you wish to use in very cold months of the Canadian winters I suggest the insulated blanket cover for it. One thing for clarity, are you looking to cold smoke meat, or are you looking for a pellet grille? The PittBoss and similar are pellet grilles.
                   
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                  • toolmanmike

                    toolmanmike FABO MODERATOR Staff Member FABO Gold Member

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                    :rofl::rofl:
                     
                  • toolmanmike

                    toolmanmike FABO MODERATOR Staff Member FABO Gold Member

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                    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.
                     
                  • toolmanmike

                    toolmanmike FABO MODERATOR Staff Member FABO Gold Member

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                    • toolmanmike

                      toolmanmike FABO MODERATOR Staff Member FABO Gold Member

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                      I don't cold smoke cheese in the summer. It will melt it. You could cold smoke fish though.
                       
                    • oldkimmer

                      oldkimmer FABO Gold Member FABO Gold Member

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                      I never thought of cold smoking. Idk anything about smokers. Just think I’d like to try smoking meat. Kim
                       
                    • cpearce

                      cpearce Well-Known Member

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                      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.
                       
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                      • cpearce

                        cpearce Well-Known Member

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                        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.
                         
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                        • toolmanmike

                          toolmanmike FABO MODERATOR Staff Member FABO Gold Member

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                          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.

                          Smoked Iowa chop.jpg
                           
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