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1973911s's Avatar
 
Join Date: Jul 2001
Location: Huntington Beach, CA
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Who owns a BBQ Smoker

I have become addicted to smoked meats, and have the need to buy a smoker.

The people on the west coast, don't know what we are missing when it comes to real smoked bbq.

So what the heck do I buy?

Michae

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Old 01-22-2005, 12:13 PM
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I can help on this one, go look at www.biggreenegg.com Ive had a large BGE for about 5 years, and I GUARANTEE this is the best smoker, grill whatever youve ever had. PM me if you want to go into detail. just last weekend I smoked a 12 lb pork shoulder for 24 hours, some of the best bbq! Weve been munching all week!
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Old 01-22-2005, 12:15 PM
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Steve,

I will check it out, I was in Atlanta yesterday for a meeting, the weather was awesome. Went to an Italian place for dinner on 14th street, or maybe 12th, Vinnie Vic's something, that was awesome.

Michael
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Old 01-22-2005, 12:24 PM
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hey michael, you were so close, the corporate headquarters for BGE is in Atlanta, theyre usually got 3 or 4 smokers going at the same time in front, the hq is at the corner of buford hiway and clairmont.
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Old 01-22-2005, 12:38 PM
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Weber Kettle.
Smoke.
Barbeque.
Grill.

It's an art.
Anybody can burn meat.
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Old 01-22-2005, 08:11 PM
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Quote:
Originally posted by sjp_30188
I can help on this one, go look at www.biggreenegg.com Ive had a large BGE for about 5 years, and I GUARANTEE this is the best smoker, grill whatever youve ever had. PM me if you want to go into detail. just last weekend I smoked a 12 lb pork shoulder for 24 hours, some of the best bbq! Weve been munching all week!
How much does one of these cost?

When I was cooking, we used something that could be made up for $50 start to finish:
sheetmetal box, maybe 12x12 by 24 tall
front door, 3 racks
burner element at bottom with small cast metal dish

that's it.

I used to "orange-smoke" tuna as a signature dish: marinade was something like:
soy
cider vinegar
garlic
ginger
orange marmelade
brown sugar
and the kicker: a few drops of orange oil, rare and potent stuff.

Smoke for 2 hours, and the end result is like candy. Place tuna on a bed of spinach, drop on some toasted coconut, a few julienne slices of red pepper for color and drizzle on some ginger vinaigrette made with rice wine vinegar.

great appetizer.
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Old 01-23-2005, 05:14 AM
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Just bought a Hasty Bake for myself this Christmas. Combo BBQ and smoker. Grew up with one and had to give it up when I moved overseas.

They are not cheap but built to last 20+ years. Many of the best BBQ winners use one...

JoeA

http://www.hastybake.com/grill_legacy.html
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Old 01-23-2005, 10:20 AM
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I have a New Braunfels 2 chamber smoker grill, they are sold in Home depot and Lowes. and also have 2 Brinkman verticle water smokers
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Old 01-23-2005, 02:26 PM
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I have a New Braunfels Bandaras smoker, looks like a filing cabinet with a firebox on the side.

I also have a BGE and have 2 Webers....

Problem with the New Braunfels that to keep the weight down they use a thinner gauge steel...if they made it from 1/4 inch they would have much better heat retention, be able to use less fuel and conserve moisture....to retain moisture they have a water pan at the bottom of my unit.

I went to a BBQ competition where one of the enterants was using Kamodo Cookers (made from clay) which were the orginal BGE (made from ceramic)from Japan. He claimed the clay kept the meat moister?

I like all my BBQ's ....
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Old 01-23-2005, 05:59 PM
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I have a Bradley. Very easy to use. I've smoked pork butt, brisket, spare and baby back ribs, beef prime rib, ducks, chickens and nuts so far with great success.



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Old 01-23-2005, 06:06 PM
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I have a weber. The grill uses charcoal but has LP for lighting. The very best grill I have ever owned. I have had 2 smokers and they do not work nearly as well. Using the weber with indirect heat I have cooked everything I would have considered cooking in the smokers. You can't beat charcoal IMHO...
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Old 01-23-2005, 06:26 PM
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You can beat Charcoal with either Hard Wood Charcoal...Mesquit or Oak chunks etc and/or you can use Hardwood Chunks....
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Old 01-23-2005, 06:30 PM
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Bought a vertical electric water smoker last summer, works well, unsure of the make. My parents have a Big Green Egg and my smoker really dosn't compare.
If you're into DIY, a BGE like smoker can be made using two large Tera Cota pots and an electric burner. You maybe able to find plans online. (Alton Brown demonstrated this on his show, "good eats".)
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Last edited by Freybird; 01-24-2005 at 09:32 AM..
Old 01-24-2005, 07:08 AM
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Oh, man, you guys are making my mouth water! One of my friends in Georgia learned how to weld so he could build his own smoker. He made the most incredible pulled pork. I guess I had forgotten the one thing I actually liked about living in the South.

Dan
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Old 01-24-2005, 07:24 AM
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Made me so Hungry I pulled out a Pork Roast to BBQ....
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Old 01-24-2005, 11:18 AM
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I'll throw in another Vote for the BGE. I've got 2 of them. I started with a large and moved it to our lake house. I bought a medium for home.

I would recommend the large.

You can't beat the egg for pulled pork, brined turkey on Thanksgiving, or the best steak you have ever tasted.
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Old 01-28-2005, 12:52 PM
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I would love to get my hands on a Hasty-Bake, but all my free money goes in the 951, I picked up one of these bad boys for $99 it seems like a deal:
http://www.target.com/gp/detail.html/602-6484879-2772612?asin=B0002XK0IM&AFID=Froogle&ref=tgt_adv_XSG10001

And let me tell you, there is some great stuff you can do on there..
I've done the prety standard pork and beef and it turned out great! The fish took a little more time to master, but I make great Trout and Salmon now as well..
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Old 01-28-2005, 02:21 PM
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Eric,

The Hasty-Bake was a present to myself. I grew up with one and had missed it for a long time. After buying it I found out that you can find them used in the Tulsa and Dallas area from time to time. I would try "craigslist" in those areas. Shipping was not expensive, about $75 from Tulsa to Phoenix so should be about the same to your area.

They are worth it. I have 12 rib eyes, large salmon, 10 hot links and 2 slabs of ribs going on it tomorrow after we return from the Barett Jackson show... mouth is watering right now!

JoeA

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Old 01-28-2005, 05:48 PM
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