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....

[quadrafire]

Master Built electric. Has a side loading tray so you don't need to open the door to add chips. I do a lot of pulled pork and ribs and chicken, Have never done a turkey in it but you could for sure.
I use an amazn smoker inside of the masterbuilt for cheese, as you don't want the heat.
If you want simple this is an easy way to go. Set your temp and time and you are good to go. I've had mine for about 7 yrs, wish it was twice as big.
I can do 20+ lbs of pork shoulder at a time in it.

[whitey]

Build a Ugly Drum Smoker.

The best smoker you will ever use. You can grill, smoke, cold smoke. Plus put two upper shelfs in and it will hold alot of meat, I did 60 lbs of pork butts on mine. They have won more BBQ cook offs then any other smoker.
Honey or food grade drum and weber replacement parts, start the build.

[PlateauNDN]

Been awhile since I seen pics of your smoker do you mind posting pics whitey so I can drool over what I eventually want to build.

[Buckmark]

Build a Ugly Drum Smoker.

The best smoker you will ever use. You can grill, smoke, cold smoke. Plus put two upper shelfs in and it will hold alot of meat, I did 60 lbs of pork butts on mine. They have won more BBQ cook offs then any other smoker.
Honey or food grade drum and weber replacement parts, start the build.

Smossy had food grade drums for sale recently

[swashington2128]

Pellet smokers/grills are the way to go, I picked up a Green Mountain about a month ago and did the best pork butt I every had this weekend. Start it at midnight, set the temp, insert the food temp probe and go to bed. Wake up at 7 and check temp with a cup of coffee in my hand. These things are literally just a push button operation. I filled the hopper when I started and 7 hours later still 3/4 full. The smokey flavor cannot be beat. Literally the best BBQ I have ever done.

Spendy grills, but worth every penny.

[Stein]

Charcoal and wood are the most difficult to learn.  You will need to figure out how much fuel and how to run the vents to get the temperature you want as well as keep adding fuel for longer smokes (unless you go with something like the Big Green Egg).  You will get frustrated and need to practice to get good.  Once you do, you can smoke anything in any type of equipment.  My preference is wood as the rest just try to replicate cooking on wood.  All the great bbq places will cook on wood.

Electric is easiest, just set the temp and walk away.  Propane is pretty close, you can adjust until you get the temp you want.  Both make a great product and the ease of use certainly justifies not using wood.

For 12-16, you don't need one that big, a single pork shoulder would do that easily.

It all depends on your budget, the more you will spend the more options you have.

[ridgefire]

I'm a fan of the green mountain grills as well. Makes smoking or grilling stuff easy and tasty.

[Bean Counter]

Cool stuff guys. I think I'm going to nut up and buy the barrel type with the offset firebox. I see a few for sale around the state but I'm too lazy to drive the distance to go get one. Sooner or later one seems as though it should pop up locally. Should save 50% off the cost of new, cuz that's how I roll 

[blindluck]

Just bought a 22.5 Weber smokey mountain smoker, Love it. smoked a 14 lb brisket this last weekend One load of charcoal. Started at 5am with some hickory chunks, held 250deg with some minor adjustments. brisket was done in just over 8 hours, Juicy smokey AWESOME. I let it run, it held 250 for 15 hours.

[Stein]

Cool stuff guys. I think I'm going to nut up and buy the barrel type with the offset firebox. I see a few for sale around the state but I'm too lazy to drive the distance to go get one. Sooner or later one seems as though it should pop up locally. Should save 50% off the cost of new, cuz that's how I roll 

I bought mine at Walmart in 1999 and it sits outside all year.  It is just about getting too rusty to use.  Not too shabby for something that was about $150 plus a few bucks in upgrades.

[gilroym]

Cool stuff guys. I think I'm going to nut up and buy the barrel type with the offset firebox. I see a few for sale around the state but I'm too lazy to drive the distance to go get one. Sooner or later one seems as though it should pop up locally. Should save 50% off the cost of new, cuz that's how I roll 

I started out with a barrel  smoker with the offset box still use my original smoker today. Depending on how much you get into it you will end up with more then one smoker. Charcoal is by far the best for larger items pellet cant touch full log smoking. I didn't struggle to much with temp control depending on construction some do hold temps better then others but once you find the sweet spot for temp its easy to hold the grill there and keep it there.

But for salmon, jerk, and ribs I use an custom built electric smoker this was added down the line as I needed something that could hold the volume of jerky racks.

[Bean Counter]

I've been looking at the pellet smokers--seems like it'll be about $500. None for sale used which tells me people tend to hold onto them even if moving.

Is it pellets that I remember seeing people do group buys for on here?

[Special T]

My wife found a used pellet smoker for $150. Its a "smith&wesson" made by treager. Keep your eyes open on CL and youll find a DEAL on one. I had to do 2minor things to mine. I added a temp gauge in the lid and bought some felt weather stripping to help seal the smoker up. It smells so good our neighbor  boys begged thier mother to bring ANYTHING smoked over so we could have dinner together. They just couldnt stand smelling the ribs,steak,salmon, or pizza being cooked.

Most pellet smokers cant/dont cold smoke. If things like cheese are super important then make sure they have a cold smoker box attached.

Sent from my SAMSUNG-SGH-I547 using Tapatalk

[Bean Counter]

Good grab there, Special T! 

[quadrafire]

Here is my dream smoker. Wish I had room for it

http://spokane.craigslist.org/spo/5178117227.html

[elkchaser]

I use a offset firebox smoker and use mostly wood, sometime lump charcoal. Here is a sweet one for sale. http://corvallis.craigslist.org/app/5126909345.html  Wish my wife would go for it

[quadrafire]

Yea at 5k my wife wouldn't either. 😁

[Blacklab]

This was my last upgrade 

[quadrafire]

Get busy on the pizza oven

[Blacklab]

Get busy on the pizza oven

lmao!! I here ya 

[Bean Counter]

Costco is demo'ing Traegers. Does anybody have the Junior Elite?

http://www.traegergrills.com/shop/detail/TFB29LZA#.VeEYMItidUQ

Costco is selling it for $350 (MSRP: $430) and it includes a few trinkets (rain cover, cook book, some spices, bag of pellets, etc). Main concern is whether I could fit a turkey in there. Seems like a few chickens or a few racks of ribs are no problem. Plus I think it might be a bit on the small side for cooking for the church group (12+ adults). The next markedly larger size available at Costco is $800 

[Special T]

We had smoked corn and Chicken tonight! YUM!

[lokidog]

For what it is worth, I have a propane Smokevault that is awesome for chickens, turkeys, roasts, etc.  However, I cannot get the temp low enough to do salmon, and I wouldn't even think of trying to do cheese.  My Little Chief works gtreat for fish and would probably do cheese as well also.

Some way to regulate the temp w/o having to babysit would be the way to go.

Good luck.

[BULLBLASTER]

Hey bean I don't think that small traeger will be enough for what you want.
I have a green mountain Daniel Boone that was around $500 that I love. It's cheaper than traeger and I think better built too.

[zike]

I've used an old frig with an electric burner for years . Its great for salmon which is all I do, it holds a lot of fish. The best I can do is 180 when its warm, when its cold its like 150. I picked up a propane smoker at a yard sale last week for $5.00, I had to replace the brass fitting that attaches to the tank. But I though something was wrong with it,  I couldn't get it below 250. I guess thats a problem with propane, It might be OK when its cold.

[Bean Counter]

Thank you, gentlemen. 

I agree with Bullblaster. The price point @ $350 is attractive but if I'm going to constantly whine about how small it is, why bother?

I think I've seen Green Mountain at Sportsmans Warehouse. I haven't looked into them much and maybe its time I do. I don't think the hopper and auger are the most complex pieces of technology so I doubt any one company has a monopoly on quality. Besides, Black Friday is just three months away. Good things come to those who wait! 

[Bean Counter]

Ok stupid question day:

If you get one of the larger pellet smokers, I assume it uses markedly more pellets to maintain a temperature than a smaller smoker, right? Because the interior cooking chamber is larger? 

[lamrith]

Ok stupid question day:

If you get one of the larger pellet smokers, I assume it uses markedly more pellets to maintain a temperature than a smaller smoker, right? Because the interior cooking chamber is larger? 

Theoretically yes it will use more, the question is, how much and how to verify it.

Smoker size is a key factor in what one to choose too.  How much do you currently smoke, how much do you see yourself smoking most of the time, what other uses will it see? (Cooking pizzas is very common and very good!  So make sure you have a unit deep enough to handle your needs...  These are what we need to base our decision on in terms of size.  There are tricks many do to increase capacity of existing smokers though as well.

I am a GMG fan.  Not going to say I have not had my issues and struggles, but EVERY brand has it's little quirks.  I went GMG DB Wifi for a few reasons.  GMG goes high temp(500*), that is usable for grilling burgers, etc which is 80% of what I do.  I also liked that the GMG was a tall cooking area, make cooking turkey's ham's, tall items very easy.  The wifi for me just added ability to monitor it while inside watching football etc as well as do programmed cooks and temp changes..

What that tall chamber also does is it also allows to add a second shelf and double cooking capacity.  That lets you get away with a smaller overall smoker but still able to fit allot on it when the need arrises.  The current popular trick is to buy TWO front shelfs when you buy your GMG, one you mount in front like designed, the other you install inside the smoker which gives you a removable full size second shelf.  I easily fit 2 8-9# pork shoulders on my DB with lots of room around them for air movement.  I could probably get a 3rd on it, but they would be touching..  Second shelf doubles that ability..

Does that help at all?

[Bean Counter]

Yes thanks. I have a promotional offer for Traeger that may be too hard to resist. Even for wanting to only spend $150 on a basic used one when this search began 

Texas Pro: $640 + 75 shipping. http://www.traegergrills.com/shop/detail/BBQ075.04#.VfH4lOnn20s

Lil Texas Pro: $510 + 75 ship. http://www.traegergrills.com/shop/detail/BBQ07E.06#.VfH4oenn20s
This is bigger than the Jr. Elite I was considering above. If I go with the 'Lil it seems like i should get the  dual shelf accessory ($32) http://www.traegergrills.com/shop/detail/BAC214#.VfH5M-nn20s
That way when we occasionally cook for our church group we can do a rack of ribs or a brisket on the lower level and burgers, chickens, or buns or whatever on the top. But after adding that accessory... its only $100 more to go for the bigger 

I just got off the phone with Traeger and they said that the larger one only uses a nominally greater amount of pellets. Not sure if they're being honest or just trying to upsell me. They also said that everyone who gets the smaller one wishes they had gone big, but that the Lil Tex will hold a 20-24 pond turkey no problem.

[Bean Counter]

You are the brains of the group buy operations. Is there a minimum bag number order you must order? Do you have to pay freight charges? PM me if that's more appropripriate. Thanks.