Smoking Meat Questions and Discussion

[Brandon]

Was it this one by chance?
https://www.samsclub.com/p/masterbu...grill-smoker/prod23131880?xid=plp_product_1_5

I've decided I want a pellet grill as I've been using a Weber kettle up until now but I don't really want to drop $600 on something. Maybe I should scour craigslist

Also, does anyone with a pellet grill have problems with it getting hot enough to cook steaks and burgers? If they don't actually get hot enough to make it an all in one smoker / grill I'd probably go another route

I know it's made by ember's which used to be brinkman. They home depot sells the ember's which is the same thing

 

[Brandon]

Started with a WSM. Loved it.

Had a Masterbuilt electric. Hated it, sold it. Not for me.

Have an Acorn. Love it, also for grilling. Just as good as the Green Egg at way less cost.

Just bought a Pit Boss pellet smoker. First reaction, it's way way less work than anything I've used previously and the meat has been great. I was afraid I was drying out the meat because it had a bit different look than I was used to with either of the charcoal burners. But it was great and the best smoke rings I have ever had. The versatility and ease of the pellet burner makes weekend long smokes way less of a hassle.

When I upgrade it will be to a pit boss great pellet smoker and warranty.

 

[BigTurk]

The thing that I would have some reservations about with buying a non Traeger, GM, Rec Tec, is that if you need parts in the future. I know you're going to need a new rod or fan at some point, and the brands I listed are reputable and you shouldn't have a problem locating them.

Thus far that is the reason why I haven't bought a pellet smoker. Too many moving parts. Ease of use is great but something can break. A Weber Smokey Mountain may be more challenging to use but no moving parts. I am kinda drawn to the old school.

 

[JP4CY]

Thus far that is the reason why I haven't bought a pellet smoker. Too many moving parts. Ease of use is great but something can break. A Weber Smokey Mountain may be more challenging to use but no moving parts. I am kinda drawn to the old school.

A have a WSM and pellet and there are great reasons to own either or both for sure.

 

[Acylum]

When I upgrade it will be to a pit boss great pellet smoker and warranty.

You should check out Yoder ( https://www.yodersmokers.com/pellet-grills.html ) before making a final decision.

 

[NickTheGreat]

Why not both? That's what we do!

Go on . . .

You smoke the bird for a bit and then fry it???

 

[Farnsworth]

Go on . . .

You smoke the bird for a bit and then fry it???

Haha I wonder if you could do that!

I meant I'll smoke a turkey and my brother in law will fry one. Depends on how many people we have but sometimes we'll just do turkey breast on one. Still a ton of meat.

 

[Farnsworth]

to the OP's original question, I believe that is a great smoker to start with. It requires you to learn and understand so much about smoking because of how it's set up. that said, smoking is so subjective and EVERYONE literally has their opinion on what works best, which smoker is the greatest and what is easiest. fact is, depending on YOU, some or all may be accurate.

for example, I personally like a brisket on a charcoal/wood (with water pan) smoker. BUT, it's a giant pain in the ass to monitor temp as opposed to putting it on my GM and letting it sit there. that said, I never would know had I not done both...many times.

find a good website dedicated to the craft and learn. go to a class and learn. experiment and learn. there is a ton of SCIENCE in smoking and as long as you have a basic understanding of that, you'll figure the rest out by reading an tinkering.

Does anyone have a recommendation for a class around the metro?

 

[discydisc]

Was it this one by chance?
https://www.samsclub.com/p/masterbu...grill-smoker/prod23131880?xid=plp_product_1_5

I've decided I want a pellet grill as I've been using a Weber kettle up until now but I don't really want to drop $600 on something. Maybe I should scour craigslist

Also, does anyone with a pellet grill have problems with it getting hot enough to cook steaks and burgers? If they don't actually get hot enough to make it an all in one smoker / grill I'd probably go another route

I have not had great experience searing with my GMG, you could probably do a burger, but if you want a really hard sear there's no substitute for charcoal or a cast iron on a gas stove IMHO.

 

[TruClone]

Yeah I mean if that works for you that's great but that doesn't work for a lot of people.
With a Traeger (or Green Mountain) there is a vent pipe cap, and with a Weber SM, I put a small foil bead pan upside down on the top vent, and I get zero issues with water in either unit. So they can be on the deck with zero issues.

Then I guess it isn't for everyone.

 

[CYdways432]

Rec Tec pellet grill

All my friends have sold their traegers or green mountains and bought a rec tec.

 

[Gossamer]

Does anyone have a recommendation for a class around the metro?

there used to be a class each year that the local BBQ guys would put on. I took a class at ISU and Big Moe Cason and Darren, the owner of Smokey D's put it on...might give them a call and ask. We got a tour of the meat lab at ISU and everything.

 

[cycloner29]

Three 17 lb briskets going on 16 hours. Started at 150 for 3 hours, 180 for 8 hours, 200 for 5 hours, and up to 230 now to finish them. This is on a GMG Daniel Boone with the second rack I added. My motto is " Fill the Smoker".

 

[STATE12]

Three 17 lb briskets going on 16 hours. Started at 150 for 3 hours, 180 for 8 hours, 200 for 5 hours, and up to 230 now to finish them.

View attachment 67816

 

[dmclone]

150! I've never heard of someone smoking that low.

 

[RedlineSi]

This new Masterbuilt Smoker/Grill is going to be a game changer, https://www.masterbuilt.com/pages/g...no12eZA9kSWd1K01ZVBmqQHHaKrT2p3WaOVOYOjZkjvxc. Comes out in November and will be an instant hit. You get the heat of charcoal, smoke from wood chunks and the convenience of electric to keep a desired temp from 225 to 700. Can't wait!

This is really interesting.


I love my Rec Tec, but something like this would be neat to add to my collection.

 

[Gossamer]

Three 17 lb briskets going on 16 hours. Started at 150 for 3 hours, 180 for 8 hours, 200 for 5 hours, and up to 230 now to finish them. This is on a GMG Daniel Boone with the second rack I added. My motto is " Fill the Smoker".

View attachment 67816

that is awesome...your grease bucket will be emptied a few times for a smoke that long with that fatty meat....be sure to show the finished product.

 

[Gossamer]

here is one smoke...brisket, ribs, thighs and pork loin...the burnt ends are missing because they were back on the smoker getting some additional crisp. I finished them in my cast iron skillet to get a little crisp on the outside

 

[Gossamer]

150! I've never heard of someone smoking that low.

here's why you do the 150 for a few hours...

 

[cycloner29]

No good pics just some of what I had that was left which wasn't much. A good 1/4" smoke ring!! I also use a water bath in my smoker. But yes, 150 really works. That is why they always say, "Low and Slow". Grease bucket was to the rim!! Left it outside overnight. A little hot water around the outside of the bucket and a big clump of grease later in a plastic back and that was an easy cleanup!