Entry level smoker for brisket

[porsche4life]

Originally Posted by atcjorg

ok one word Traeger look it up

I suggested a pellet grill, but more on the entry level!

I'm loving my CharGriller so far!

[KFC911]

Originally Posted by dtw

....Yes, it is often extremely economical to seek out local smoke (and cook) wood. You'll simply want to ensure that the wood is seasoned and dry.
.....

What's your preference? Of course hickory is the absolute go-to standard, mesquite doesn't quite do "it" for me, and I've always got a seasoned supply of apple on hand....

Y'all ever smoke cheese? Buddy and I have dabbled a bit on his smoker in the past few months while also smoking salmon, etc. Mmmm....

[billybek]

Don't forget to look at Craigslist or Kijiji for a used smoker. I have been looking for another smoker to add to the bbq fleet in the backyard.
I have found some pellet smokers that were good deals but certainly not great deals so I am still looking!

[NY65912]

My son's is a Masterbuilt from Lowes. Like I mentioned it is electric and does a fine job.

I would not hesitate to buy one. It has multiple racks so you can make a mess of ribs and larger cuts with no problem. As long as you don't try to force too much meat into it at one time.

When you make a trip down here in the warmer weather I'd be glad to show it to you in action. Just don't plan on going home that night. We specially select the beer to go with the particular cut! And I find that I need a lot of beer to wash the pallet of the homemade BBQ sauce he makes.

[imcarthur]

I have a Masterbuilt electric. About $300. It works really well. I have smoked a lot of ribs & a few pork butts. It's a pain to clean but I am sure that they all are because the low temps don't burn off the muck.

Ian

[KFC911]

Originally Posted by imcarthur

..... It's a pain to clean but I am sure that they all are because the low temps don't burn off the muck.

Ian

What is this "cleaning" thing you speak of Ian? I assume you're only talking about the grates...don't even think about getting near my smoker and removing years of seasoning and goodness

[badcar]

I have the Brinkman Smoke 'N Pit. Which can produce results with modifications. Heat shields, bricks, and understanding that your day is spent monitoring and adjusting....results can be quite good. Rub, method, time, and rest are equally important to good meat in the end. As said by others, know how different cuts of meat take different techniques.

[imcarthur]

Originally Posted by KC911

What is this "cleaning" thing you speak of Ian? I assume you're only talking about the grates...don't even think about getting near my smoker and removing years of seasoning and goodness

Yeah, just grates & the water & grease trays. I may not live in Barbi-Q country but I ain't no fool.

Ian

[KFC911]

Originally Posted by imcarthur

Yeah, just grates & the water & grease trays. I may not live in Barbi-Q country but I ain't no fool.

Ian

Obviously...Barbecue, Bar-b-que, or BBQ (around here anyways)

[KFC911]

Originally Posted by badcar

I have the Brinkman Smoke 'N Pit. Which can produce results with modifications. Heat shields, bricks, and understanding that your day is spent monitoring and adjusting....results can be quite good. ...

That's why I like my WSM....14+ hours with virtually no adjustments. You obviously know your way around a smoker, but the Weber makes it easy even for a hack like me

I forgot to add....MMMMMMM I'm starting to get hungry looking at your pic.

[imcarthur]

Originally Posted by KC911

Obviously...Barbecue, Bar-b-que, or BBQ (around here anyways)

Yeah, just needling you boys in the south - as I shovel 6" of new snow today . . .

Ian

[dtw]

Originally Posted by KC911

I've had a Weber Smokey Mountain for years....my only complaint is I don't use it enough . I'll defer to Dave (DTW) for all other input...his posts always make my mouth water...

My experience on the WSM....I can load it with one chimney of glowing charcoal, pour another chimney of unlit charcoal on top of those, and never touch the fuel source again for an easy 14+ hour smoke. Take the lid off for mopping, etc. replace lid, and the temp will almost immediately return to 225. Just like the Weber Kettle grills....well built, well designed, and well....delicious brisket

ps: Gotta have an additional thermometer with temp probes for both the smoker temp and for the meat for monitoring and control, but it's really just monitoring for all practical purposes.

You flatter me, sir

Here's my last cook - 29 lbs of whole brisket. 20 hours total cook time. Came off juicy and delicious with a great smoke ring.

Agree w/your comments on the WSM. For the upper end of 'entry level', it is the only game in town.

Your question about wood - I use lots of different wood. For pork, almost always apple, maybe mixed with some hickory. Some BBQ chicken, I throw a handful of cherry or Jack Daniels barrel chips onto the coals then cover the kettle for 90 seconds. Beef, it depends. I have used oak, hickory, pecan, mesquite, etc. It depends on the cut, the rub, etc. Last brisket cook (see pics) I used 100% oak, and a lot of it. Next cook I will use oak plus a handful of mesquite just to pay homage to my east TX roots. As you probably know, a little mesquite goes a long way.

[Shaun @ Tru6]

Looks like I'm on the hunt for a CL-special Weber Smokey Mountain.

[cstreit]

I have the Bradley Electric. Makes it easy, turns out high-quality ribs and brisket (and I'm DAMNED PICKY) every time. Set it, load the wood "pucks" and walk away. Perfect for the busy man who still wants smoked meats.

[Rickysa]

Just remember, bbq is a noun, not a verb

Check out this video series: https://www.youtube.com/watch?v=VmTzdMHu5KU


It's Franklin (a la Austin Tx's uber-famous brisket master) Does BBQ....great info on brisket from a to z.

Traeger guy here (tried a couple of different ceramics (BGE etc), although I think I might change over to Memphis Wood Fire.

Love the HastyBake for a great combo smoke/grill.

happy smokin'!

[Shaun @ Tru6]

found this Traeger

Smoker/ Grill Traeger

[porsche4life]

Looks good but well loved....

See if you can find one of these at lowes near you. This is what I've got, and if you find a lowes $50 off coupon you get out the door under $500 for a brand new grill.

Shop Char-Griller 580-sq in Pellet Grill at Lowes.com

Since they do have moving parts, new is nice.

[t951]

Big.
Green.
Egg.

We have used it to smoke PERFECTLY. Amazing temp control. (About a year after I got it, I got a CyberQ to control temp (air flow). I set the brisket, or turkey, etc. at the temp I want and just monitor via the laptop.

I don't know what price range you want, but this is something I cannot recommend enough.
One negative comment. Price/sq inch is kinda high. But we also use it to grill and make pizzas.

Plus there is a giant egg head community that have festivals, forums, etc...

t.

[dyount]

I'll weigh in a little on this.... "If"" you are going to use a smoker don't bother unless you've got some way to regulate heat. The electric smoker I have does a good enough job but gets way hot too fast, runs through whatever wood I have etc and I end up plugging it in and out to keep the heat down. So if you're going , go big or go home as far as buying one. Get something that you'll gladly use .... btw smoked bbq shrimp is a thing you've got to try.
If I was going to smoke a brisket I'd sear (sp) it on the grill and being that I have a 4 burner grill I'd put apple chips on a steel pan on burner 1 and no heat on 2-4. I'd keep my heat low, smoke rollin as long as I'd like to get the smoke really well into the meat. After several hours I'd flash it on the grill to crisp the outside and boom... cut it thin and it's a win.

[stomachmonkey]

Just make one.

A little brown egg in Maine: terra cotta smoker