BBQ Smokers

Discussion in 'Off-Topic' started by ISUCyclones2015, Feb 27, 2014.

  1. ISUCyclones2015

    ISUCyclones2015 Well-Known Member

    Dec 20, 2010
    7,594
    172
    63
    Looking to get one for some spring time smoking. Which ones do you guys have?

    I am looking at getting a vertical one for easy access and probably propane, I like to set and forget (for the most part).
     
  2. JP4CY

    JP4CY Well-Known Member

    Dec 19, 2008
    8,828
    234
    63
    Sommerset
    First step: dont get a propane
    Second step: get a Weber smokey mountain
     
  3. Mr Janny

    Mr Janny Welcome to the Office of Secret Intelligence
    Staff Member

    Mar 27, 2006
    28,482
    1,066
    113
    I know it's sacrilege, but I've had nothing but awesome luck with my 30 inch, Masterbuilt Electric Smoker. I've not had a bad experience yet.
     
  4. ISUCyclones2015

    ISUCyclones2015 Well-Known Member

    Dec 20, 2010
    7,594
    172
    63
    Well I am more comfortable with propane. I've smoked in a propane with my dad for the past 7 years or so.
     
  5. JP4CY

    JP4CY Well-Known Member

    Dec 19, 2008
    8,828
    234
    63
    Sommerset
    Then why not buy that one?
     
  6. ISUCyclones2015

    ISUCyclones2015 Well-Known Member

    Dec 20, 2010
    7,594
    172
    63
    How big do you say those are (besides 30inch har har)? I was currently debating a 30inch or a 40inch Masterbuilt Propane. How much food do you get in your 30inch? Like can I smoke a few racks of ribs while I do a pork butt?
     
  7. ISUCyclones2015

    ISUCyclones2015 Well-Known Member

    Dec 20, 2010
    7,594
    172
    63
    His is a $800 propane. I don't know what my stepmom is doing with it but I don't think I could lug it out to Iowa from Ohio. I was trying to shoot for the $250 or less range
     
  8. Mr Janny

    Mr Janny Welcome to the Office of Secret Intelligence
    Staff Member

    Mar 27, 2006
    28,482
    1,066
    113
    I'd get a rib stand so you can do more than one, per rack. Then you'll have plenty of room. The 30 inch has four moveable racks.

    Honestly, I haven't had any issues with space. We had a big Thanksgiving get together this year, and I had three 4lb turkey breasts going, along with 4-5 smoked sausages, and then dry rubbed wings covering every remaining bit of space, and it handled it just fine.
     
  9. ISUCyclones2015

    ISUCyclones2015 Well-Known Member

    Dec 20, 2010
    7,594
    172
    63
    Sweet thanks. That definitely helps me a lot.
     
  10. sunset

    sunset Well-Known Member

    Oct 18, 2006
    2,188
    74
    48
    Corporate Finance
    San Diego, CA
    Traeger for ease of use. Nearly impossible to mess up.
     
  11. Stormin

    Stormin Well-Known Member

    Apr 11, 2006
    34,513
    282
    83
    The Green Mountain Grill has even more features. Meat probe, remote control, Taller peak for beer butt chicken, more temperature range, etc. I have Green Mountain, and my son has a Traeger. Both are good pellet grills.
     
  12. Acylum

    Acylum Well-Known Member

    Nov 18, 2006
    3,355
    113
    63
    USDA
    Parts Unknown
    Hank Hill would disagree with this post.
     
  13. ISU_phoria

    ISU_phoria Well-Known Member

    Apr 10, 2006
    2,055
    72
    48
    Construction Project Mana
    Andover, MN
    it's all about preference. I've had both a Weber and a propane smoker. I can't tell a difference in taste (both can be amazing) and I prefer the ease of control of my propane smoker - won't go back to the Weber.

    Some die-hards will tell you charcoal is the only way to get good results. My experience is otherwise.
     
  14. BKLYNCyclone

    BKLYNCyclone Well-Known Member

    Sep 16, 2007
    2,119
    71
    48
    Architect
    Twin Cities, MN
    I've got an electric master built and it's foolproof if you don't care about smoke rings. I'm also building a mini smokey mountain out of a smokey joe and a tamale pot.
     
  15. 00clone

    00clone Well-Known Member

    Apr 12, 2011
    19,641
    481
    83
    "Before" picture model
    Iowa City area

    Those die hards have never tried pellets.

    As noted above, it's out of your price range, but Green Mountain or Traeger are hard to beat. Especially if you want 'set it and forget it.'

    Turn the dial to what temp you want, make sure the pellet hopper is full, you're golden.

    Just to be sure, if you're not familiar, Pellet grills are different from the smokers that use the pucks. Pellet grills' only source of heat is the burning of the pellets. The pucks use electric heat, and just use the pucks to make the smoke.
     
  16. Cyclones_R_GR8

    Cyclones_R_GR8 Well-Known Member

    Feb 10, 2007
    5,633
    93
    48
    Omaha
    I have been wanting to buy a new smoker. After recently finally buying a Weber charcoal grill I would be real tempted to go with the Smokey Mountain. That grill is so easy to work with. I baked chicken on it when it was 8 degrees. Charcoal in the side baskets, close it up and adjust you airflow and it maintains the temperature so well.
     
  17. Gizmo

    Gizmo Member

    Mar 11, 2006
    171
    12
    18
    Urbandale
    I purchased a Weber Smokey Mountain last fall and really love it. My fear was that the temperature would be hard to adjust but it was really easy to get the right temp and keep it there. I considered an electric smoker for the set and forget aspect but was scared off by the many negative reviews on Amazon about reliability. Other than maybe having to replace the grills if they get rusted the Weber should last for many years. They also have a great website (the Virtual Weber Bullet) with recipes and suggestions for getting the best use out of your smoker.
     
  18. CoachBob

    CoachBob Member

    Feb 24, 2009
    116
    5
    18
    You may want to look into a tube smoker ( I know , I know).... I do contests etc..... It uses pellets and could provide 4 hours of consistent smoke in your weber. Here is a pic of it in action from last weekend. I have a few smokers - this is the tube smoker on my Traeger last weekend. I use them in my pellet grills when I want extra smoke...
    smoker.jpg
     
  19. Cyclones_R_GR8

    Cyclones_R_GR8 Well-Known Member

    Feb 10, 2007
    5,633
    93
    48
    Omaha
    My stomach has been growling all morning, now it is howling.
     
  20. BKLYNCyclone

    BKLYNCyclone Well-Known Member

    Sep 16, 2007
    2,119
    71
    48
    Architect
    Twin Cities, MN
    For anyone using a Masterbuilt Electric (or propane), spend the $40 and get an a-maze-n smoker. It is so ridiculously superior to the built-in chip burner that it should ship standard. Plus, A-maze-n Products is based in MSP, and run by a guy who will respond to you personally if you have any questions.

    I do pork shoulders with hours of continuous smoke (thin blue smoke only) and they are way, way better than what I was getting when using the chip tray (which produces heavy acrid smoke for 10 minutes and then nothing). For an electric, it's hard to beat since it goes so perfectly with the set it and forget it.

    Also, after the smoke tray, invest in good digital thermometers. The mavericks are okay, but I really like the thermoworks ones. The probes are built a lot better and seem to be a lot more accurate.

    The last piece of equipment I recommend is an old styrofoam cooler (I use old omaha steaks cooler). I always try to plan finishing the smoke 2-3 hours before I serve it. I drop the wrapped brisket or shoulder into the faux cambro (the cooler) and take it out when the temp drops to 140, which can be hours. If any part of the meat got dry, the juices will redistribute and moisten it back up. Makes a world of difference on whole packer briskets (which I have to divide into two to get into my smoker). I finish them on the grill to crisp up the bark.
     

Share This Page