Smokers for Dummies

[Bean Counter]

Which kind of smoker is best for a rookie noob? Charcoal? Propane?

Seems as though they're regularly on sale when people lose interest in them or move, so I intend to pick one up and save a few bucks off of new.

Intended uses:

• Annual Thanksgiving turkey first and foremost
• Pork ribs
• Beef brisket
• cheese, jerkey, etc on occasion

I have young kids. I know they can't play around it when its hot regardless of whether its electric or charcoal, but they're also known for screwing around with stuff on the back patio so I"m wondering if maybe charcoal or propane are better than electric.

thank

[ridgefire]

Pellet.

[Blacklab]

Anything you can set and forget till done is the winner. Pellet and electric are on the top of that. Propane is also easy just need a couple extra temp probs. The hardest is charcoal and stick burning. 

[Badhabit]

One of the best out their is Cookshack brand. The fast eddie.

[Bean Counter]

Anything you can set and forget till done is the winner. Pellet and electric are on the top of that. Propane is also easy just need a couple extra temp probs. The hardest is charcoal and stick burning. 

Thanks. This helps a bunch. My wife will be around the house to call 911 if I managed to set things on fire, but probably won't be bothered to get out there and take care of bitness if the charcoal or what not needs twerking.

Keep the comments coming.

[Fl0und3rz]

I've got a $5 yard sale little chief, that is suitable for just about anything except large items (turkey) or smoking in the winter, when it just won't keep the temp up.  I've done cheese, salmon, pork butt, pepperoni, and have not had any issue.  In many cases, after a time getting smoke flavoring in the food, you can finish in the oven.  Big chief might fit a Turkey.

If you found one used, it could be a good noob starter smoker.

[Bean Counter]

So if I want to do brisket and turkey, I'll need to get a charcoal one later on down the road? Seems as though these smaller closet/file drawer type smokers wouldn't fit a brisket well. I saw a brisket at Costco today and I was like  Can you cut them in half to fit into a smaller one or is this generally a  ?

Seems with the charcoal there are ones where the charcoal is directly below the meat and some where its kind of off the side and passes through a vent--I'm guessing this allows for more consistent heat and lower temps?

[Fl0und3rz]

The pork butt I cut up, so brisket you could probably do the same.  Seems like those with separate smoke generation are all about control of temp and smoke.  With the Chiefs, that control is limited on the upper end for temp, and there is not much smoke control, other than in routine for changing chips.  If you want to finish big meats all in the smoker, i'd look elsewhere.

[PlateauNDN]

It all depends on how often you plan to use it and how serious you're going to get when it comes to smoking. I use stick most of the time and charcoal part of the time. It requires more work but you can't beat the natural flavor and taste.

[Bean Counter]

It all depends on how often you plan to use it and how serious you're going to get when it comes to smoking. I use stick most of the time and charcoal part of the time. It requires more work but you can't beat the natural flavor and taste.

Once I get good at it, I'd like to use it to cook for our life group from church: 12-16 adults.

[PlateauNDN]

It all depends on how often you plan to use it and how serious you're going to get when it comes to smoking. I use stick most of the time and charcoal part of the time. It requires more work but you can't beat the natural flavor and taste.

Once I get good at it, I'd like to use it to cook for our life group from church: 12-16 adults.

It's all trial and error. I started off small with a small grill and worked my way up to the size I'm at today.

[Bean Counter]

Ok fine.. I'll choke down my disgust for baby back ribs, salmon, and brisket by practicing a little bit 

 

[Blacklab]

Most brisket flats should fit in any good size smoker. Some people cut off the point, the big fat portion of a whole brisket. Just because it takes longer to cook. As long as you can keep a constant temp 225/250 your golden. Meat therms are a must have. Have the ones where you don't have to keep opening the door to check. Brisket & pork shoulder is and average 1.5 hrs per lb. Anything you can put in an oven you can put in a smoker  , just take longer. 

[lamrith]

Pellets are the kings of versatility.  They may not put the heavy smoke (out of the box) that a stick or charcoal will, but you can spend $20 and get them to have heavier smoke flavor.  What they do however is set and forget stable temp cooking for LONG periods of time.  AKA as long as they have pellets in hopper and power to controller..  Depending on model/brand they can run 150-600*, so many of them can also act as grills for burgers, dogs etc.  Not going to be flame kissed like a propane or charcoal grill, but they work.  And some are adding open flame ability as well.  They can also be used as "wood ovens" and many people love using them to cook pizzas like papa murphys.  Turkey no problem, but make sure to check the dimensions carfully, many are not that tall so a big turkey might not fit.  I have used my propane grill 1 or 2x in the last year since I got my pellet grill.  But they are not "cheap"  so I am not sure what your budget is...

Propane, I did that method for 6mos or so.  They can be plagued by temp issues.  Both not running at temp you want and wandering in temp as propane level changes.  Mine liked to run hot, as in 275-300 adjusting the built in valve did not do much to change that.  some people will add a valve between the tank and burner to fine tune.  It was a great learning experience for me and had a touch stronger smoke flavor than the "pellet pooper"..

For the pellet grill you can buy a amazin tube or other supplemental device, heck even make yourself out of motorcycle muffler perf tubing.  fill with pellets, light it and put in while cooking for extra smoke..

[lamrith]

ohh yeah as blacklab suggested get meat therm as well, ET732 or other maverick remote therm.

Pork shoulder is a great thing to start with, they are very forgiving and build experience.  They often come in a package with two.  Use rub of your choice, Cook 225 until hits the stall (150-170*IT) Pull them both and set one aside. Take remaining one, put in a foil lasagna pan with your choice of liquid. (Whiskey, bourbon, applejuice are all common)  Back in the smoker or even (gasp) Oven until reaches an IT of 205*.  People will do this step at anywhere from 225* for slow, up to 375* to crank thru and get done faster, just get it to 205* IT and your golden..

With the second one, while the 1st one is cooking, cut it up into 1" cubes, or even down to .5"  throw the cubes in a foil pan, put some sauce, mix up good, add some rub, mix again..  Then back in smoker @225 for a few hours.  Check after an hour, stir them.  Then I start checking every 15-20min.  Take a sample each time.  When they melt in your mouth and you want to take the tray somewhere to hide and eat them all your are done....