Post by: Bean Counter on August 10, 2015, 08:38:28 PM
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
Post by: ridgefire on August 10, 2015, 09:33:53 PM
Post by: Blacklab on August 10, 2015, 09:44:03 PM
Post by: Badhabit on August 10, 2015, 09:50:43 PM
Post by: Bean Counter on August 10, 2015, 10:18:57 PM
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. :twocents:
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. :chuckle:
Keep the comments coming.
Post by: Fl0und3rz on August 11, 2015, 12:01:31 AM
If you found one used, it could be a good noob starter smoker.
Post by: Bean Counter on August 11, 2015, 12:12:30 AM
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?
Post by: Fl0und3rz on August 11, 2015, 12:23:37 AM
Post by: PlateauNDN on August 11, 2015, 12:40:47 AM
Post by: Bean Counter on August 11, 2015, 12:49:39 AM
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.
Post by: PlateauNDN on August 11, 2015, 12:58:34 AM
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.
Post by: Bean Counter on August 11, 2015, 01:31:58 AM
:cue:
Post by: Blacklab on August 11, 2015, 05:33:40 AM
Post by: lamrith on August 11, 2015, 08:37:45 AM
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..
Post by: lamrith on August 11, 2015, 08:50:20 AM
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....
Post by: quadrafire on August 11, 2015, 08:53:53 AM
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.
Post by: whitey on August 11, 2015, 09:16:07 AM
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.
Post by: PlateauNDN on August 11, 2015, 10:10:02 AM
Post by: Buckmark on August 11, 2015, 10:17:49 AM
Build a Ugly Drum Smoker.Smossy had food grade drums for sale recently
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.
Post by: swashington2128 on August 11, 2015, 10:26:15 AM
Spendy grills, but worth every penny.
Post by: Stein on August 11, 2015, 10:40:17 AM
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.
Post by: ridgefire on August 11, 2015, 09:46:45 PM
Post by: Bean Counter on August 11, 2015, 10:23:46 PM
Post by: blindluck on August 18, 2015, 08:22:16 AM
Post by: Stein on August 18, 2015, 09:34:22 PM
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 8)
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.
Post by: gilroym on August 19, 2015, 05:16:12 AM
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 8)
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.
Post by: Bean Counter on August 19, 2015, 02:56:05 PM
Is it pellets that I remember seeing people do group buys for on here?
Post by: Special T on August 19, 2015, 03:17:22 PM
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
Post by: Bean Counter on August 19, 2015, 04:35:28 PM
Post by: quadrafire on August 19, 2015, 05:55:59 PM
http://spokane.craigslist.org/spo/5178117227.html
Post by: elkchaser on August 19, 2015, 06:25:53 PM
Post by: quadrafire on August 19, 2015, 06:30:56 PM
Post by: Blacklab on August 19, 2015, 07:46:55 PM
Post by: quadrafire on August 19, 2015, 08:05:11 PM
Post by: Blacklab on August 19, 2015, 08:38:19 PM
Get busy on the pizza oven :)
lmao!! I here ya :brew: ;)
Post by: Bean Counter on August 28, 2015, 07:36:45 PM
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 :bash:
Post by: Special T on August 28, 2015, 09:42:54 PM
Post by: lokidog on August 28, 2015, 10:44:24 PM
Some way to regulate the temp w/o having to babysit would be the way to go.
Good luck.
Post by: BULLBLASTER on August 28, 2015, 10:56:41 PM
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.
Post by: zike on August 28, 2015, 11:23:31 PM
Post by: Bean Counter on August 29, 2015, 12:52:00 AM
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! :IBCOOL:
Post by: Bean Counter on September 10, 2015, 03:33:54 AM
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? :dunno:
Post by: lamrith on September 10, 2015, 07:56:26 AM
Ok stupid question day:Theoretically yes it will use more, the question is, how much and how to verify it.
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? :dunno:
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?
Post by: Bean Counter on September 10, 2015, 02:58:04 PM
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 :rolleyes:
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.
Post by: Bean Counter on September 10, 2015, 03:00:26 PM