What kind of smoker do you have (and which one should I get)
SD7
would like to get a big green egg, but I'll probably never have that kind
of cash to throw around. I also thought about making a home made bbq pit,
but I'm sure I probably wouldn't be able to pull it off. I was looking at
the weber 2820 smokey mountain cooker, and it's much more in my price
range, but I don't know how good a metal smoker would be (I'm on a low carb
diet and planning on using whatever I buy year round, including winter).
It's also a charcoal smoker; and I'm wanting to use wood. I don't know who
uses what around here, but I have read some messages and most of them talk
about wood, and would like to know what kind of smokers everyone is using.
Bill Riel
Weber Smokey Mountain. Highly recommended.
--
Bill
Steve Calvin
WSM is a good unit for the $. Is a BGE "better"? Probably.
Worth the $? I can't comment on that as I do very well with
the WSM and see no reason to change.
You can't beat the Weber Smokey Mountain for the money as
far as I'm concerned. I use mine all year around in upstate
NY and we get some serious winters sometimes. Not this year
thank heaven, at least so far! <knocking on wood>.
The only real problem in the winter is wind so you need to
block that. I have a plywood gizmo that I made to do that.
The other thing that another poster suggested was to warm
the "water" tray (which a lot of us have filled with clean
playground sand, covered with al. foil) in the oven.
I tried this last weekend and it was a great tip, thanks to
whomever posted it.
As for wood the wood/charcoal question, I always use a good
lump hardwood charcoal. I may add a couple chunks of apple,
maple, or some other wood but honestly for ribs I don't see
where it's necessary. You could use wood in the WSM but
you're going to be spending time getting the temp under
control with a "real" fire in it.
--
Steve
BOB
"SD7" <n...@email.here> wrote in message
news:Xns9A3BC0D111E0Fre...@216.77.188.18...
The absolute best smoker for the money is the Weber Smokey Mountain. You
can usually find it on sale on amazon.com for around $200 USD, including
shipping.
http://www.virtualweberbullet.com/
Click the link. It doesn't look like right now is one of those times. Oh
well, check back in a week or two.
BOB
has more smokers than the law allows, including a WSM
Steve Calvin
oops, I think that I replied to someone's email. If I did, I
sincerely apologize! It was meant to be a post.
I voted for the WSM but included a lot more info. :-(
--
Steve
Dave Bugg
> SD7 wrote:
>> I'm going to try smoking for the first time, and looking for a
>> smoker. I would like to get a big green egg, but I'll probably never
>> have that kind of cash to throw around. I also thought about making
>> a home made bbq pit, but I'm sure I probably wouldn't be able to
>> pull it off. I was looking at the weber 2820 smokey mountain cooker,
>> and it's much more in my price range, but I don't know how good a
>> metal smoker would be (I'm on a low carb diet and planning on using
>> whatever I buy year round, including winter). It's also a charcoal
>> smoker; and I'm wanting to use wood. I don't know who uses what
>> around here, but I have read some messages and most of them talk
>> about wood, and would like to know what kind of smokers everyone is
>> using.
>
> WSM is a good unit for the $. Is a BGE "better"? Probably.
> Worth the $? I can't comment on that as I do very well with
> the WSM and see no reason to change.
I agree with you Steve. In my estimation, the Big Green Egg is worth every
penny, although I would probably look at the Primo before the BGE. And if
one could afford the expense, the Komado-Kamado would be what I would
purchase. Ceramic cookers can do it all as a bbq pit, smoker, grill, and
even an oven.
For doing just bbq, the WSM is unbeatable unless you're willing to spend the
money for a ceramic pit.
--
Dave
www.davebbq.com
Dave Bugg
> .... but I have read some messages and most of them talk
> about wood, and would like to know what kind of smokers everyone is
> using.
I have a Kamado #7 for home use, which replaced the WSM. Although I have had
no problems with my #7, I no longer recommend Kamado due to the ethical
shortcomings of Kamado's owner.
--
Dave
www.davebbq.com
nailsh...@aol.com
hundred bucks it is a no brainer. I knew about this for years before
I bought it as I thought it was just a Weber branded Brinkmann type
smoker.
And with so many using this smoker, any kind of question you can think
of can easily be answered, and simple modifications are found with a
quick Google query.
Like I said, no brainer.
Robert
Chef Juke
wrote:
I have 3 Kamados and a WSM (currently on loan to a friend).
For someone just starting out, I agree with the earlier posters that
the WSM would be the way to go. If you wanna start on the real cheap,
then I would go for an ECB - El Cheapo Brinkmann (a Brinkmann Vertical
Charcoal smoker) but these are nothing in comparison to a WSM.
If I were in the market for a new Ceramic smoker, I would likely be
looking mainly at the Komodo-Kamado
(http://www.komodokamado.com/KomodoKamadoNew/) as from all accounts
that I have found, plus my conversations with the owner, they seem to
achieve what the original Kamado folks promise only with better
construction, components and real customer service behind their
efforts.
-Chef Juke
"EVERYbody Eats when they come to MY house!"
http://www.chefjuke.com
Mike Avery
n...@email.here says...
Lots of folks really like the WSM, but I have to say I've been very,
very happy with my Charbroil Silver Bullet. I'm told that it isn't as
well made as the New Braunfels version (Charbroil bought New Braunfels),
but the quality has been OK for the price. I usually start the fire
with lump and then switch to wood.
An offset smoker can hold more meat than the WSM, which may or may not
be an advantage.
Which ever smoker you get, check the FAQ and make the suggested mods.
Mike
Denny Wheeler
I have only one pit, and it's a MasterBuilt 7-in-1; gas-fired bullet,
which can be run on charcoal (and is, if I grill). The thing is quite
suitable for me, as I'm alone, and mostly have nobody helping me eat
my Q. I could easily see myself switching to WSM or a BGE, or even,
if I had the money to spend and a fairly permanent place to put it,
something like a small Klose offset. At this point, I think my next
pit will be a WSM.
"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)
Denny Wheeler
<cal...@optonline.net> wrote:
>The other thing that another poster suggested was to warm
>the "water" tray (which a lot of us have filled with clean
>playground sand, covered with al. foil) in the oven.
>
>I tried this last weekend and it was a great tip, thanks to
>whomever posted it.
You're welcome. I'm glad it worked--I hadn't tried it yet, but it
made sense for cold weather, especially after I watched the temp in my
pit take a *long* time to get to working level when it was like 37 deg
F outside.
Steve Calvin
<snip>
> I have only one pit, and it's a MasterBuilt 7-in-1; gas-fired bullet,
> which can be run on charcoal (and is, if I grill). The thing is quite
> suitable for me, as I'm alone, and mostly have nobody helping me eat
Hey Denny, storing it for warm-up is extremely simple.
If you don't have one, get a vacuum sealer (Foodsaver would
be my recommendation). Take the leftovers and vac seal them
in meal sized portions and toss 'em into the freezer. After
labeling of course.
Want leftovers for dinner or lunch? You can take 'em out
ahead of time and thaw in the fridge or simply toss the bags
into a pot of boiling water. Just like when they came off
the smoker.
--
Steve
Harry
"Dave Bugg" <dave...@yahoo.com> wrote in message
news:pe8qj.3471$eD3.2927@trndny05...
> Steve Calvin wrote:
>> SD7 wrote:
>>> I'm going to try smoking for the first time, and looking for a
>>> smoker. I would like to get a big green egg,>>
>> Worth the $? I can't comment on that as I do very well with
>> the WSM and see no reason to change.
>
> I agree with you Steve. In my estimation, the Big Green Egg is worth every
> penny, although I would probably look at the Primo before the BGE. And if
> one could afford the expense, the Komado-Kamado would be what I would
> purchase. Ceramic cookers can do it all as a bbq pit, smoker, grill, and
> even an oven.
>
> For doing just bbq, the WSM is unbeatable unless you're willing to spend
> the money for a ceramic pit.
> --
> Dave
> www.davebbq.com
I think the WSM is a good cooker but it needs help from wind ans such. You
can build something; if not , I saw something on the Guru site. It protects
the WSM for temps at 400F.
I keep my Bradley in my Garden shed and that works for me.
Harry
who has a very nice smelling shed . . . . . . .
Zz Yzx
I got my WSM for $179 plus shipping at:
http://grill-doctor.stores.yahoo.net/18smmo.html
I don't know if the deal is current.
-Zz
Mark Filice
>
>I agree with you Steve. In my estimation, the Big Green Egg is worth every
>penny, although I would probably look at the Primo before the BGE. And if
>one could afford the expense, the Komado-Kamado would be what I would
>purchase. Ceramic cookers can do it all as a bbq pit, smoker, grill, and
>even an oven.
>
BBQ/Smoker. I bought the big one, and it is great for chicken, brisket and
shoulders. I ended up buying the large BBQ table for it so I can access the food
without having to bend over all the time. It was a big investment, but I use it
all the time--so it was worth it to me.
It does OK with ribs and sausage, but I prefer to do those on the offset smoker.
Just seem to get better results. But that offset sure burns a lot of wood
compared to the Grilldome.
Mark
"The internet is like a drunk librarian that won't shut up."
SD7
news:bmrkq350360ihvur2...@4ax.com:
Thank you very much for that link. What's the difference between this one
and the 2820?
SD7
news:47a8ffaa$0$15167$607e...@cv.net:
Thanks for the advice. I probably will end up getting the weber smokey mountain, if it's that good for cold weather. Can I use wood chips in it? I don't know if I'll use wood blocks or anything like that, just the bags of wood chips you buy for grilling.
I'm planning on smoking pork butts more than ribs, as it's pretty hard to get good ribs around here where I live. Is the webe smokey mountain good for pork butts?
Dave Bugg
> Thanks for the advice. I probably will end up getting the weber
> smokey mountain, if it's that good for cold weather. Can I use wood
> chips in it? I don't know if I'll use wood blocks or anything like
> that, just the bags of wood chips you buy for grilling.
>
> I'm planning on smoking pork butts more than ribs, as it's pretty
> hard to get good ribs around here where I live. Is the webe smokey
> mountain good for pork butts?
http://www.virtualweberbullet.com/
You can also go to GoogleGroups, open up alt.food.barbecue, and do a search
for WSM. You will get all the threads devoted to the WSM
--
Dave
www.davebbq.com
Steve Calvin
> Thanks for the advice. I probably will end up getting the weber smokey mountain, if it's that good for cold weather. Can I use wood chips in it? I don't know if I'll use wood blocks or anything like that, just the bags of wood chips you buy for grilling.
>
> I'm planning on smoking pork butts more than ribs, as it's pretty hard to get good ribs around here where I live. Is the webe smokey mountain good for pork butts?
Sure, but you'll want to get your fire/temperature control
abilities up to speed. Check out the Minion Method and most
other areas at: http://www.virtualweberbullet.com/
A ton of good advice there.
--
Steve
Zz Yzx
>and the 2820?
Nothing.
Mine came in a Weber box, "Model 2820". The Grill Doctor people swore
it's the same.
Works for me.
-Zz
DavidG-
>>
>
> Thanks for the advice. I probably will end up getting the weber smokey mountain, if it's that good for cold weather. Can I use wood chips in it? I don't know if I'll use wood blocks or anything like that, just the bags of wood chips you buy for grilling.
>
> I'm planning on smoking pork butts more than ribs, as it's pretty hard to get good ribs around here where I live. Is the webe smokey mountain good for pork butts?
I don't think you'll be disappointed SD7. I use my WSM all winter in NH.
When it gets real cold, I use the water pan empty, and manage to keep the
temp up just fine. And yes the WSM does good with pork butts.
--
DavidG-
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Steve Calvin
>> Thanks for the advice. I probably will end up getting the weber smokey mountain, if it's that good for cold weather. Can I use wood chips in it? I don't know if I'll use wood blocks or anything like that, just the bags of wood chips you buy for grilling.
>>
>> I'm planning on smoking pork butts more than ribs, as it's pretty hard to get good ribs around here where I live. Is the webe smokey mountain good for pork butts?
>
> I don't think you'll be disappointed SD7. I use my WSM all winter in NH.
> When it gets real cold, I use the water pan empty, and manage to keep the
> temp up just fine. And yes the WSM does good with pork butts.
David,
Try putting sand in the pan and heating it in your oven
first. I did this recently upon advice from this group and
it worked great on a cold day here in the Mid-Hudson Valley,
NY. The sand won't evaporate and works like a big heat sync.
--
Steve
TFM®
"SD7" <n...@email.here> wrote in message
news:Xns9A3BC0D111E0Fre...@216.77.188.18...
I have a WSM and I used to cook on a wood fired offset smoker constructed of
concrete blocks, plate steel and stone from some church remodel in
Tennessee.
May I highly recommend the Bandera for wood cooking. The WSM is the shit
for charcoal, and I find that's all I need anymore. I live in Florida now,
I used to reside in Tennessee where I could come home with 4 or 5 chickens,
cut down a tree and start cooking.
There's just not that many white oaks or hickory trees down here that are
available for chainsawing. :-(
May I also add that you'll get plenny kine wood smoke from a good lump
charcoal and you won't have to go through the bother I did while learning
the trade.
Where you spend your winters also makes a difference, but not so much with
the WSM. Buzz uses one all the time (then again, he takes pics of his bare
footprints in the -20 snow on his back porch)
I'll have to cast my vote toward the WSM and good lump.
TFM®
TFM®
"Dave Bugg" <dave...@yahoo.com> wrote in message
news:0i8qj.8552$k%2.3439@trndny09...
I don't have a Kamado, but I've read the horror stories about them. Is it
really that bad?
Hi Dave! 4th wedding anniversary coming up. Wanna come down south and get
another jeep?<G>
Hugs brudda,
TFM®
Dave Bugg
> "Dave Bugg" <dave...@yahoo.com> wrote in message
> news:0i8qj.8552$k%2.3439@trndny09...
>> SD7 wrote:
>>
>>> .... but I have read some messages and most of them talk
>>> about wood, and would like to know what kind of smokers everyone is
>>> using.
>>
>> I have a Kamado #7 for home use, which replaced the WSM. Although I
>> have had no problems with my #7, I no longer recommend Kamado due to
>> the ethical shortcomings of Kamado's owner.
>
>
> I don't have a Kamado, but I've read the horror stories about them. Is it
> really that bad?
Mine has been stellar; but I purchased mine fairly early on. But the owner
of that company is a shady, get-rich-quick schemer. I never used to think
so, but he now has a history of leaving his creditors holding the bag, has
abandoned manufacturing facilities when he's out of money leaving workers
unpaid, has been a party to suspicious property thefts (authorities are
still sorting that one out), has cheapened the material used to produce the
kamado, has knowingly sold shoddy kamados, refuses to honor warranties both
actively (outright denies claims) and passively (who hasn't heard of the way
folks are unable to get hold of the kamado folks, leave messages that are
never returned, state that they will take care of an issue but never get
around to it).
The guy is a con artist. Komodo-Kamado is what the other kamado company
pretended to be. If I buy another kamado, it'll be from Komodo-Kamado.
Grill-dome, or BGE, or Primo are less expensive but good kamados as well.
> Hi Dave! 4th wedding anniversary coming up. Wanna come down south
> and get another jeep?<G>
It's probably about that time :-)
> Hugs brudda,
> TFM®
To you and Kili as well, Amigo.
--
Dave
www.davebbq.com
Denny Wheeler
Been giving that some serious thought. I'll hafta check out the
options for where to get one (Costco, Walmart probably the two top
choices) and the bags. Helps that I have a stand-alone freezer, so
there's a lot of freezer space.
Denny Wheeler
<cal...@optonline.net> wrote:
>DavidG- wrote:
>> I don't think you'll be disappointed SD7. I use my WSM all winter in NH.
>> When it gets real cold, I use the water pan empty, and manage to keep the
>> temp up just fine. And yes the WSM does good with pork butts.
>
>David,
>
>Try putting sand in the pan and heating it in your oven
>first. I did this recently upon advice from this group and
>it worked great on a cold day here in the Mid-Hudson Valley,
>NY. The sand won't evaporate and works like a big heat sync.
PS to David--
Put heavy duty foil over that sand, then after the cook, just toss the
foil and re-cover the sand.
(I know, that should be obvious, but I've seen the "obvious" missed
FAR too often. And done so myself far too often.)
DavidG-
I have used foiled sand, but when it's 10 degrees or less, the empty pan
seems to do the job. Hadn't thought about pre-heating the pan tho...
Default User
> On Tue, 12 Feb 2008 17:51:20 -0800, Denny Wheeler wrote:
> > Put heavy duty foil over that sand, then after the cook, just toss
> > the foil and re-cover the sand.
> I have used foiled sand, but when it's 10 degrees or less, the empty
> pan seems to do the job. Hadn't thought about pre-heating the pan
> tho...
I use an empty pan year around, and have good success with it.
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
no....@nowhere.com
Others may well disagree with me, but I think the bottom line is to buy the
smoker that fits your budget. Ignore style, all can be used to produce Que
that surpasses the chains. Become proficient with that smoker. Buy some
books and tinker with marinades, rubs, mops, and sauces (Paul Kirk's books
are very good). Very quickly, you'll be able to produce Que that will
surpass the chain shops (Famous Dave's, Memphis, Red Hot & Blue, etc).
Bottom line, if you cook low and slow (irrespective of fuel, meat, and
smoker), you will make Que that you can be proud of, and can brag about.
Jump in the pool. The water is awesome!
stradageezer
"SD7" <n...@email.here> wrote in message
news:Xns9A3BC0D111E0Fre...@216.77.188.18...
> I'm going to try smoking for the first time, and looking for a smoker. I
> would like to get a big green egg, but I'll probably never have that kind
> of cash to throw around. I also thought about making a home made bbq pit,
> but I'm sure I probably wouldn't be able to pull it off. I was looking at
> the weber 2820 smokey mountain cooker, and it's much more in my price
> range, but I don't know how good a metal smoker would be (I'm on a low
> carb
> diet and planning on using whatever I buy year round, including winter).
> It's also a charcoal smoker; and I'm wanting to use wood. I don't know who
> uses what around here, but I have read some messages and most of them talk