BBQ smokers

Discussion in 'Hobby/Travel Forum' started by SolaSaint, Jun 25, 2012.

  1. SolaSaint

    SolaSaint
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    I need some advice from the BBQers in here. I used to own a cheep electric smoker and loved to smoke turkeys and ribs and pork. Great taste. It broke a couple of years ago and I miss it. However I want to purchase another one but I need an upgrade, one that has a thermostat.

    What are your suggestions? Should I stick with electric? I'm willing to spend around 200-250. What about pellet smokers or gas smokers? I really don't want to use charcoal unless someone convinces me. Fire away smokers.
     
  2. SolaSaint

    SolaSaint
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    no BBQers on the BB? :tear:
     
  3. Gina B

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    Yes, but never used a smoker. I'm itching to get a nice grill, haven't had a decent one since moving to this state and my baby one broke. Well, not really broke. I caught it on fire. Big fire. It has flowers in it now. LOL

    I'd never use an electric one. What would be the point? You can use your stove/oven inside and get the same flavor. Ew.

    I love pellet ones, but I, erm, catch stuff on fire sometimes. :smilewinkgrin: The gas ones give me the control I need and the flavor I want.

    But for a plain smoker? I've only seen them, never used one, and they don't look like fun. Two of my neighbors have them. They look like mini water heaters or something and they just stick stuff in and leave. Where's the challenge? Plus I'd probably fall in.
     
  4. Tom Bryant

    Tom Bryant
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    I have a big green egg knock off called a Bubba Keg.It uses lump charcoal.

    Never have used an electric smoker. There are small wood smokers that might fall into your price range.

    Just by way of clarification: I take it that you are talking about a smoker which does meat low and slow rather than a grill.
     
  5. SolaSaint

    SolaSaint
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    Stop it, you're making me laugh too much.:laugh:
     
  6. thegospelgeek

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    I smoke meats quite often. Chicken, turkey, brisket, roast, pork. All are great. I think you are really missing out if you don't go with a wood or charcoal smoker. Both are really simple to use and add great flavor. If you go charcoal, don't ever let any starter fluid touch your smoker. You don't need it. It cost money and leaves a bad taste.
    [​IMG]
     
  7. Tom Bryant

    Tom Bryant
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    What kind of smoker do you have? I agree about the starter fluid!
     
  8. Jkdbuck76

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    I'd never use an electric smoker---HUGE power draw.

    I use a water smoker---it is the one that looks like R2-D2.

    It requires a lot of attention, but the end result is great.

    Charcoal + wood chunks is the way to go.

    Make your own rub, too. Don't buy store bought.
    Same goes for your sauce.

    What do you plan on smoking? Ribs? A pork shoulder?
     
  9. preacher4truth

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    We have a Big Green Egg, and I've known some to have an electric smoker.

    The Egg is expensive, yet considering it is guaranteed for life, you'll never buy another. We got ours as a gift a few Christmases ago, and we use it 4-5 days a week. We've had no other gril that does as good of a job as this cooker. There is also the Primo Oval, and it is excellent. The Kamado Joe is totally inferior in quality to both the above, yet sells for around the same money. there are other knock offs as well. They all look nice until you compare them to the Egg/Primo.

    Bottom line is you cannot beat the taste of charcoaled meat. I know with electric smokers you can add wood chips, but it is still not the same in flavor compared to charcoal heat, I know this by experience, and by the experience of others. Over smoking will cause bitterness as well, and once 'bark' is formed all you need is heat as there is no need to smoke it the entire time the meat is on. These are some pointers I've learned from a few guys I know that compete in barbecue and do well.

    They've never seen anyone using an electric smoker at a contest win anything. Does it taste good? Sure. But the entire concept is totally unconventional and a charcoal fire is easy to start, and we never use lighter fluid.
     
  10. SolaSaint

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    Thanks for the replies. I plan on smoking mainly pork and turkey. I would like to try brisket, never have before. I hear you all on the charcoal issue, but isn't it hard to control the temp? I can't justify the green egg, but wht about the indirect type smoker, with a smoke box on one end? Thanks
     
  11. SolaSaint

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    Can someone tell me their opinion between an inclosed water smoker and a smoker with a firebox.
     
  12. preacher4truth

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    There's no difficulty in setting and keeping the temp the same when using a charcoal smoker. Simply adjusting the vents will keep it where you want it, and it will burn that way for hours on end. I've done pork butts for 16 hours and more and the temp stayed right on.
     
  13. thegospelgeek

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    I have an offset like this.

    [​IMG]

    I use charcoal and wood. Planning on building my own when time allows.
     
  14. thegospelgeek

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    I have used both and much prefer the firebox. Better temp control, better flavor.
     
  15. thegospelgeek

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    True. Although I do have some difficulty when it is cold(below freezing) or very windy.
     
  16. thegospelgeek

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    Once you try brisket you will love it. It's my favorite. I would start with the offset smoker. I pile my charcoal or wood in the box and then pour a chimnet full of burning coals on top. Close the vents and don't do anything for at least 6 to 8 hours. Never have much trouble with temps unless I am in bad weather.

    PS. Don't tell anyone that smoking is easy. My friends all thing its magic:laugh:
     
  17. Jkdbuck76

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    Sounds like I need the side chamber smoker. The water smoker I have is high maintenance.... Lots of adding hot coals and adding hot water. Sure, the stuff is good and MOIST when done, but I have to babysit it all the time.
     
  18. SolaSaint

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    I'm convinced on trying the offset firebox. Anyone have a suggestion of what brand?

    On the off set fire box models, do you place a water pan in the larger area for moistness, or is it needed?
     
  19. Gina B

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    Ohhhh, I love the offset idea. I want one!

    Must go pounce on sleeping hubby and inform him of this. He's Air Force, not Army, so no need to worry about him having good aim if he gets mad and tries to shoot me.

    Though he may strangle him if I make one more AF joke, but I can run faster than him when he first wakes up. Mwah ha ha ha!

    You'll have to share pictures of what you get and what brand, if possible. I'd love to see it and know how it works out.

    I'm guessing you'll get a really good deal if you're patient and wait just a few days for 4th of July sales, if they haven't started already! Or even the day after, as that tends to signify the end of the season in some areas.

    Don't know if I mentioned it, but we grilled fresh pineapple at a friend's home last week and it is amazing like that! We also did corn on the cob in the husks, but we caught it on fire. (guess my fire curse is contagious) It was very yummy though!
     
  20. Tom Bryant

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    Pineapple is great grilled. Did you soak the husks before you put it on?
     

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