Can we re visit a smoker thread

[126coupe]

I need advise on what smoker to buy.
I plan on smoking baby back ribs, pork shoulder, brisket ect.

I know there are lots of choices, but need some help

[cbush]

I have an inexpensive one a lot like the one in the picture- they cost about $50.



Has a big pan in the bottom for charcoal, and a door to throw in wood chips. A water pan above that, with two levels of grills. Both will hold a large brisket or whatever. Works great. You can spend a lot more, but I am not sure it would cook any better.

[Jim Bremner]

I use a Charcoal one, I don't mind the 1/2 hour warm up time. I use a propane torch to light off the coals. I soak apple wood or cherry wood CHUNKS in hot water, it helps get into the wood deeper. I add the chunks on top of the coals when my meat goes in. I also have almond and I need to get some red oak.

For pork ribs I hear that it's best to preboil them prior to smoking( I do not eat pork ribs, been sick off of them a few times NOT FROM MY COOKING)

IF your smoker has a water pan try adding cheap beer to the water or add sodas like cola's or orange for pork.

I've added a rack on the bottom of mine to raise the coal bed up 1" I had some 1" copper pipe that I cut 1" rings out of to raise the rack for the coals. It helps with the air flow around the coal. I also will cover the top of the smoker with old car towels on cold days to cut down the time it takes to smoke.

Try smoking corn on the cob! add it in about 1 1/2 hours from the end. Just stick it in with the husks on don't need to do anything fancy.

My next one I'll build my self. this style runs around $60 at home depot and I've used it monthly for 3 years.

It can be used as a grill as well by taking the barrel off. I used bricks set up tall to raise the cooking grill to prevent scorching my meat.

[futuresoptions]

Yep, all comes down to ease of use... do you mind starting a fire and keeping it going? Or, would you rather plug something in that has a t-stat that you only have to worry about adding a few wood chips and water to.... then you have to figure out how long you want it to last and what you are willing to pay for it.... fwiw, some of the best meat I ever tasted came out of a smoker that was simply a galvanized trash can turned upside down with some tweaking...

[126coupe]

Originally Posted by futuresoptions

Yep, all comes down to ease of use... do you mind starting a fire and keeping it going? Or, would you rather plug something in that has a t-stat that you only have to worry about adding a few wood chips and water to.... then you have to figure out how long you want it to last and what you are willing to pay for it.... fwiw, some of the best meat I ever tasted came out of a smoker that was simply a galvanized trash can turned upside down with some tweaking...

No plug in type for me, I have lot's of cooking experience Culinary Academy Ect. but have never smoked any meat

[BernieP]

I just bought a Bubba Keg from Home Depot, similar to a Big Green Egg but about half the price. You can use it as a smoker or get it up to 700-800 degrees to sear steaks. Smoked 3 pork butts last week to make pulled pork turned out great. Smoked them for about 9 hours, I'm very impressed with this grill.

Bernie P

[dtw]

I still do most of my smoking on a cheapo-o $60 Brinkman bullet. For over a year now I've been turning out some amazing meat. The 'wet' smoking method really helps to stabilize temperatures in the smoker, sort of idiot-proofing it. You will really quickly learn, especially if you already know your way around a kitchen and/or grill, that the low-and-slow process lets the meat speak for itself. While it is fun to go gonzo on a pork butt with loads of smoke wood, most quality pieces of meat don't need much smoke at all. A few tips I've picked up:

-Lots of debate on whether introducing black coals to the smoker is a bad idea. In other words, light them in a chimney, let them get grey, then put them in the smoker, versus putting them in fresh out of the bag. I have done 'the Pepsi challenge' on it both ways, and can't taste a difference. What I DO notice, is the meat gets negatively impacted from having a too-hot fire or too-much-poking around - this raises coke & ashes which then stick to the meat. Bad juju.

-If you are using chunk smoke wood, don't bother soaking it. You can let it soak for 24 hours, but it really won't penetrate the wood.

-Lots of cooks obsess over brines, marinades, and rubs. These all have their place and shouldn't be ignored. However, keep them in perspective. On large cuts of meat, the brine/marinade just gets rinsed off and really doesn't flavor the meat very much. The key is what it does chemically to the meat. My point is, find some basic recipes (or off-the-shelf stuff) and work with it - don't get taken in by high-priced boutique rubs/marinades/brines. Remember, true 'cue connoisseurs want to taste the meat, not the rub.

-When doing ribs, take the time to pull the membrane (on good, well-cut ribs, it is actually really easy) - your guests will thank you

-Natural wood or 'cowboy' charcoal is great stuff for grilling a big, bloody, 2" steak - especially when you want LOTS of heat for a well-crusted outside, and raw, bloody, cold inside (how I love my steaks - I think some call it Pittsburgh style). However, it burns too hot, too fast, and throws too much coke for smoking. Save the cowboy coals for the grill. I just use plain-jane Kingsford briquets.

-If you're doing expensive pieces of meat (I'm now doing standing rib roasts and whole beef tenderloins) that you don't want to end up feeding to the dog, spring ($50) for a digital remote thermometer. I got one for my birthday. Silly as it is, the thing comes with a pager that keeps me updated on my meat (I want someone to integrate it into an iPhone app). I spend less time opening the grill to check the meat, less time standing around the grill fretting, and more time with my family.

-Definitely do a 3+ hour high-heat seasoning run on the cooker before putting food on it. If you get a cheaper grill like has been mentioned in this thread, cook some fatty and forgiving/cheaper meat for your first few runs. You'll quickly coke up the interior of the cooker, giving you much better insulation. After it has built up some 'seasoning', it will be much easier and consistent to cook with.

-Match-light charcoal and/or lighter fluid are no-nos. Don't do it.

These tips are just the beginning. If you want to totally ruin your day, read a few articles here: http://www.virtualweberbullet.com/

[dtw]

Originally Posted by Jim Bremner

IF your smoker has a water pan try adding cheap beer to the water or add sodas like cola's or orange for pork.

This one is really fun. I've tried it both ways (plain water vs. tossing in adjuncts). Honestly, I don't think it makes a lick of difference to the final flavor of the meat. However, it just adds to the fun when you are working with an audience, everyone enjoys it when you make a big production out of it. Selling the sizzle. If nothing else, I will take my leftover brine or marinade, and dump it into the smoker water bath - it can't hurt anything, and guests eat it up. And it does smell great while cooking as it steams off.

[futuresoptions]

Originally Posted by 126coupe

No plug in type for me, I have lot's of cooking experience Culinary Academy Ect. but have never smoked any meat

Well, don't knock the electric ones off the list too quickly, my BIL has one and he will sometimes put meat in there for 12-16hrs with his water and wood chips and go about his day.... that evening he will go out to the back porch and pull out some really great meat... It is really dependent on your lifestyle I guess...

Now from what I understand from my Sis is, my niece has just built a smoker.... she and her hubby built up like a 6x6 insulated room and built a fire box next to it... they then added clothes drier duct to it to get the heat/smoke over to the room... I know probably too big for you, but it means I am itching to go outside and build one that is 7x7

[tabs]

Heat retention and a constant temperature are the key for the low and slow method. Most of the Home depot, Wallmart BBQ's have metal that is thin and disipates heat, need constant attention to maintain the desired teperature and burn copious amounts of fuel.

The function of the water pan in the cheaper Smokers is to retain and keep a constant temperature.

After using a variety of Smokers over the years including the ones posted above I have come at long last to the conclusion that it is better to buy good equipment earlier in the process and learn how to use it. However the question one has to ask themselves is how serious are you about the quality of the food you prepare. Are you a backyard BBQ commando or do you want to turn out some serious Q...that is of commercial quality...I have had someone actually pay me to make her some ribs...and her husband is majorily involved with the restruant chain Panda Express.

I do like the cheaper versions of the Big Green Egg....however capacity is going to be limited. Clean up, lighting and adding more fuel if necessary are not the most user friendly around. This is inherent in the type of unit.

On these units I only use Mesquite or oak HARDWOOD Charcoal that I buy in 40 lb bags. or when using my drum I will use Harwood Logs and burn them down to coals before putting the meat on...

[Jim Bremner]

Originally Posted by dtw

This one is really fun. I've tried it both ways (plain water vs. tossing in adjuncts). Honestly, I don't think it makes a lick of difference to the final flavor of the meat. However, it just adds to the fun when you are working with an audience, everyone enjoys it when you make a big production out of it. Selling the sizzle. If nothing else, I will take my leftover brine or marinade, and dump it into the smoker water bath - it can't hurt anything, and guests eat it up. And it does smell great while cooking as it steams off.

TRY RED WINE! it smells great! $2.oo chuck!

[Jim Bremner]

Lots of cooks obsess over brines, marinades, and rubs. These all have their place and shouldn't be ignored. However, keep them in perspective. On large cuts of meat, the brine/marinade just gets rinsed off and really doesn't flavor the meat very much. The key is what it does chemically to the meat. My point is, find some basic recipes (or off-the-shelf stuff) and work with it - don't get taken in by high-priced boutique rubs/marinades/brines. Remember, true 'cue connoisseurs want to taste the meat, not the rub.

There's syringes for this!

My rub is corse salt, fresh ground pepper, fresh ground Cummin and some serrano chile that's turned red, I will grind them up in a coffee grinder with the black pepper and cummin.

[BernieP]

Dave W and Tabs offer some great advice, heat retention is the key for low and slow. I am not a fan or marinades but some rubs give a great bark but smoked meat should stand on its own. For the pork butts I used 1 chunk of hickory and they were great. No sauce during cooking but put out 3 kinds to let people choose their own. I'm getting hungry just typing this.

BernieP

[dtw]

Originally Posted by Jim Bremner

My rub is corse salt, fresh ground pepper, fresh ground Cummin and some serrano chile that's turned red, I will grind them up in a coffee grinder with the black pepper and cummin.

This sounds really good - sounds like a pork rub? I do a super-simple beef rub that starts the same way - kosher salt, fresh ground black pepper, some crushed/chopped garlic, and some fresh rosemary. That, plus a cabernet reduction, makes for some good 'cue.

I will try the red wine in the pan next time I do beef (and I've got a huge slab of beef burning a hole in my freezer right now) - there's always plenty of $2 Chuck in my kitchen.


tabs, I knew you would weigh in on this discussion. I'd like to try your 'cue sometime. Not only that, I'd love a nice, heavy pig iron cooker for my longer smoke sessions - still haven't tried doing a brisket. Still, it has been incredibly simple turning out 'cue that is better than most eateries with some simple diligence. Obsession breeds quality and consistency, which is why the Japanese make such amazing food. One of these days I will spring for a 600 lb cooker, but in the meantime it is sooo easy to throw my $60 cooker in the car and go camping or to the racetrack for the weekend.

[126coupe]

Originally Posted by tabs

Heat retention and a constant temperature are the key for the low and slow method. Most of the Home depot, Wallmart BBQ's have metal that is thin and disipates heat, need constant attention to maintain the desired teperature and burn copious amounts of fuel.

The function of the water pan in the cheaper Smokers is to retain and keep a constant temperature.

After using a variety of Smokers over the years including the ones posted above I have come at long last to the conclusion that it is better to buy good equipment earlier in the process and learn how to use it. However the question one has to ask themselves is how serious are you about the quality of the food you prepare. Are you a backyard BBQ commando or do you want to turn out some serious Q...that is of commercial quality...I have had someone actually pay me to make her some ribs...and her husband is majorily involved with the restruant chain Panda Express.

I do like the cheaper versions of the Big Green Egg....however capacity is going to be limited. Clean up, lighting and adding more fuel if necessary are not the most user friendly around. This is inherent in the type of unit.

On these units I only use Mesquite or oak HARDWOOD Charcoal that I buy in 40 lb bags. or when using my drum I will use Harwood Logs and burn them down to coals before putting the meat on...

So tabs, which smoker do you prefer?
Been doing some reading on the Big Green Egg, seems top notch and pricey, but the quality seems second to none. Ceramic interior, 700 degrees for searing the Prime Steaks and a consistent 225 degree for smoking the long smoke brisket.
I know I will take a lot of crap for spending X, when I can get the same for Y, but I really like American made quality, hopefully the BGE is made in the USA.

[Jim Bremner]

For a smoker design I would like to have TWO fire boxes to exchange when one burns down.

Thicker metal or metal covered in tile to keep the heat in!

The lid should be be able to open up by a foot pedal so if your hands are free to add meat

The door to check the fire WITH OUT losing much heat. or add wood with out burning your hands.

Stainless would be nice. as well as a heating rod to fire off the coals.

adjustable vents top and bottom.

[t951]

Big green egg

End of search. you will become an egg head...

[willtel]

Originally Posted by 126coupe

So tabs, which smoker do you prefer?
Been doing some reading on the Big Green Egg, seems top notch and pricey, but the quality seems second to none. Ceramic interior, 700 degrees for searing the Prime Steaks and a consistent 225 degree for smoking the long smoke brisket.
I know I will take a lot of crap for spending X, when I can get the same for Y, but I really like American made quality, hopefully the BGE is made in the USA.

If you a looking to spend BGE money you may also want to check out these.
home
Kamado - gas charcoal and electric barbecue < these are just awesome.



I have a Weber Smokey Mountain 18.5" model and I love it. It holds even temps for hours without much fiddling and it is very roomy. I haven't even come close to filling it up and they also sell a 22.5" model for big cooks. It wasn't inexpensive but it is cheaper than The Egg.

This is a good forum for more info about the Weber.
The Virtual Weber Bullet - For the Weber Smokey Mountain Cooker smoker enthusiast

My last cook of pasture raised Berkshire boston butt.

[tabs]

BBQ PITS BY KLOSE - HOUSTON, TX

This is the one I run..with 1/2 steel plate firebox...his attention to detail is amazing...and all the little nuances..he makes about the best..

http://www.bbqpits.com/backyard_smokers/20x36_deluxe_smoker.htm

[tabs]