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Started By
Message
re: What Smoker do you Use?
Posted on 8/6/15 at 8:32 am to FulshearTiger
Posted on 8/6/15 at 8:32 am to FulshearTiger
P-XL, 8 years now.
0
Posted on 8/6/15 at 8:39 am to Farkwad
I have cooked on a jambo. Fit and finish are top notch. They do take more practice to learn the pit and hotspots. I prefer a RF smoker, why have you decided against RF?
If you don't like Lang that Meadowcreek posted above is a fine piece of equipment. Jambo's are good smokers and you won't be disappointed, but I wouldn't write off RF designs if you've never cooked on a jambo vs RF.
If you don't like Lang that Meadowcreek posted above is a fine piece of equipment. Jambo's are good smokers and you won't be disappointed, but I wouldn't write off RF designs if you've never cooked on a jambo vs RF.
Posted on 8/6/15 at 8:48 am to NOFOX
Primo XL
Posted on 8/6/15 at 8:55 am to FulshearTiger
quote:
I don't have a clue about how to manage the fire or the temperature I have Zero experience with doing this. Is learning difficult? are there any smokers besides that weber that are pretty simple for a newb?
I would start off with an electric. If you can put meat in an oven you can cook with an electric. I use my BiLs Masterbuilt a few times a year and everything comes out great.
Posted on 8/6/15 at 9:02 am to FulshearTiger
quote:
I don't have a clue about how to manage the fire or the temperature I have Zero experience with doing this. Is learning difficult? are there any smokers besides that weber that are pretty simple for a newb?
Learning to control temperature is pretty simple with most decent smokers. It's just a matter of airflow. Stickburners require more attention because you have to add fuel and adjust airflow pretty regularly. Vertical Insulated smokers (and kamados) allow you to dial in your temp and walk away only needing an occasional check to make sure you are still where you want to be. Bullet smokers and UDS are pretty much the same, but require more monitoring. You can also use a temperature controller on these smokers which basically makes it "set it and forget it" easy.
For ribs, chicken, and other shorter cooks it's fun to tend the fire of a stickburner and drink beer. For longer cooks like butts, it can get annoying.
I think a WSM is the best place to start for anyone just getting into smoking.
ETA - if you want a combo grill and smoker, instead of a dedicated smoker, then look at kamados (Primo or BGE would be my choice)
This post was edited on 8/6/15 at 9:07 am
Posted on 8/6/15 at 9:05 am to FulshearTiger
20 year old 22-1/2" Weber Grill for small smokes using indirect method, 6 year old Weber Smoky Mountain - 18" using minion method and the occasional water bowl, Oklahoma Joe Vertical Roaster/Smoker Oven from the 90's and recently acquired Oklahoma Joe Longhorn Offset.
By far, the WSM is the easiest fire fueled smoker to use with confidence. The Virtual Weber Bullet website offers foolproof instructions. Start with a pork butt and you'll be quite impressed with your-self!
By far, the WSM is the easiest fire fueled smoker to use with confidence. The Virtual Weber Bullet website offers foolproof instructions. Start with a pork butt and you'll be quite impressed with your-self!
Posted on 8/6/15 at 9:06 am to FulshearTiger
Add two of the 18.5" portable Jumbo Joe's and another 14" Smokey Joe and this is the collection that I currently have.
The Smoker is the WSM 22.5". I love it. Once the temperature is stable for 20 - 30 minutes I rarely have to touch it again until the food is ready.
I keep it in the garage and can have it on the patio ready to start smoking in 20 to 30 minutes. The only reason it takes that long is the chimney starter and foiling the water pan since I don't use any water or liquids.
Posted on 8/6/15 at 9:28 am to CHEDBALLZ
quote:
I would start off with an electric. If you can put meat in an oven you can cook with an electric. I use my BiLs Masterbuilt a few times a year and everything comes out great.
I'd say skip electric and go pellet. Just as easy as electric and better tasting than pretty much anything but pros on stick burners. Good pellet poopers produce perfect thin blue smoke every time.
Posted on 8/6/15 at 9:38 am to wickowick
Primo XL
Just did two butts, since I got it, I have not used a bbq guru. Just set the vents to where I know it parks at 235-250 and let it go. One load of apple wood on top of my lump and just go pull it when it is ready. All I do with them is salt and pepper, and they come out super moist but not too mushy.
Just did two butts, since I got it, I have not used a bbq guru. Just set the vents to where I know it parks at 235-250 and let it go. One load of apple wood on top of my lump and just go pull it when it is ready. All I do with them is salt and pepper, and they come out super moist but not too mushy.
Posted on 8/6/15 at 9:51 am to FulshearTiger
thegoodone-openrange
this thing is on point. holds temps well and you can use it as a grill also. i linked the amazing ribs review as thats where i learned about it. its put together well.
this thing is on point. holds temps well and you can use it as a grill also. i linked the amazing ribs review as thats where i learned about it. its put together well.
Posted on 8/6/15 at 9:56 am to HebertFest08
That's what I would get if buying now.
Posted on 8/6/15 at 10:26 am to AlxTgr
Alx, it doesn't look like it holds much. but you can put a packer brisket on the bottom rack and pretty much whatever else you want on the top. I use a rib rack for the top section if i'm doing ribs. I think it has at least the same if not more cooking space than a 22" WSM.
The damper they have in b/w the boxes will literally shut the temp down to 100deg or less in i would guess 5-8min. The only thing i didn't like is that what i thought was 250 is actually about 220-225 on the thermometer it comes with. I just get it to 275 and let it chill. Oh and it aint afraid to use a little coal...
I buy the Rockwood lump from Goodwood hardware. bout $20 for a 20b bag and it seems to work well. its the top rated lump on the market. What i do like is the box is big enough to use sticks or chunks for smoke.
The damper they have in b/w the boxes will literally shut the temp down to 100deg or less in i would guess 5-8min. The only thing i didn't like is that what i thought was 250 is actually about 220-225 on the thermometer it comes with. I just get it to 275 and let it chill. Oh and it aint afraid to use a little coal...
I buy the Rockwood lump from Goodwood hardware. bout $20 for a 20b bag and it seems to work well. its the top rated lump on the market. What i do like is the box is big enough to use sticks or chunks for smoke.
Posted on 8/6/15 at 10:52 am to GeauxTigers0107
i actually refurbished a New Braunfels smoker just like this a few years ago for HOGS for the cause. the one we did had an ash tray that pulled out of the side car. this thing is a BEAST of a smoker. there are some mods that i made to it, like a baffle and a nice paint job, but this thing is solid. the smokers at academy are not built like this thing.
btw bot it on craigslist for $200 mods and paint etc. ran about $100. will last forever.
nice post.
Posted on 8/6/15 at 10:56 am to HebertFest08
I am going to completely rebuild my offset this fall with another TD member. New insulated firebox that will have intake to use one of those thermometer/fans. Move stack to box end of barrel. Two tubes run from box to far end of main barrel. I'll post pics when done. I need to find a guy to sandblast.
Posted on 8/6/15 at 11:09 am to AlxTgr
sounds like you have a good plan. those fans apparently are bad arse. i'm about to drop money and buy one of the thermoworks kits. i'm tired of buying the damn probes for the maverick thermometers.. they aren't worth a shite. we have a competition we are doing soon and i want to get some practice with it before using it real time.
Posted on 8/6/15 at 11:13 am to tigerfoot
quote:
I have not used a bbq guru.
of course they are not required or needed but I highly recommend them for the Primo XL. It can help from smoking to flame broiling.
Posted on 8/6/15 at 11:22 am to oatmeal
quote:
i actually refurbished a New Braunfels smoker just like this a few years ago for HOGS for the cause. the one we did had an ash tray that pulled out of the side car. this thing is a BEAST of a smoker. there are some mods that i made to it, like a baffle and a nice paint job, but this thing is solid. the smokers at academy are not built like this thing.
It's definitely a beast. Took 6 of us to lift it into my pickup when I bought it. They don't have anything that comes that well-built anymore. Everything now is thin metal. There is nothing thin about this pit.
I've very interested in the mods you did. I've been thinking about the baffle idea to kinda improve the flow of heat. By chance do you have any pictures of the mods?
Posted on 8/6/15 at 11:50 am to StripedSaint
I just stack it up on side opposite of fire, Put drip pan under meat, no way to flare up.
Posted on 8/6/15 at 12:01 pm to Dam Guide
quote:
I'd say skip electric and go pellet. Just as easy as electric and better tasting than pretty much anything but pros on stick burners. Good pellet poopers produce perfect thin blue smoke every time.
Noted and good point. The only downside I see is the price and availability of the pellets. They do get great reviews.
Posted on 8/6/15 at 12:07 pm to GeauxTigers0107
quote:
It's definitely a beast. Took 6 of us to lift it into my pickup when I bought it. They don't have anything that comes that well-built anymore. Everything now is thin metal. There is nothing thin about this pit.
I've very interested in the mods you did. I've been thinking about the baffle idea to kinda improve the flow of heat. By chance do you have any pictures of the mods?
i'll get pics. you can take off the side car with some muscle. then the design of the baffle is up to you. some people have really nice "reverse flow" type baffles. i just bent a piece of stainless drilled holes in the right spots and screwed it back on.
when you test it, lay a bunch of cheap bacon in the chamber, turn it on and monitor your "hot spots" you will see a big difference.
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