been smoking on my traeger for a few weeks now a love it
I know this thread is past it's prime and settled, but I tell you what - I absolutely LOVE my cheapo Lowe's electric Brinkman.
Separate bottom with a heater element. Can pull the top off to add chips and muck with things, that's a great feature. Only thing I don't love about it is no thermostat. Only an "on" setting, and that's when it's plugged in - it's ON.
I've smoked a number of pork butts and beer can chicken. I may be a noob, but for my needs, this things ROCKs for the $70 or so I spent on it.
I've made meals for 6 on it with NO problems and don't see any need for anything larger unless you're catering parties of 10+ on the regular. Last time I had it, I made pastrami (smoked brisket), 2 full chickens, and a 5# pork butt with no problems. Just had to plan around moving things because each item took just a little different time.
can you add a johnson controller to it to control the temp?
Old thread by to the PO, can we get pics of the UDSs? I'm building mine now.
And then spend the equivalent of a UDS to modify it to work better.
The hardest part of building a UDS is sourcing the barrel. And the irony is, that after you have found it and fit it, you'll find barrels EVERYWHERE.
Where did you find your barrels? Im in OKC and wanting to build a double drum smoker... I dont know anyone in town in the food manufacturing biz to source a empty food grade 55 gal drum or 2.
Thanks!
I know this thread is past it's prime and settled, but I tell you what - I absolutely LOVE my cheapo Lowe's electric Brinkman.
Separate bottom with a heater element. Can pull the top off to add chips and muck with things, that's a great feature. Only thing I don't love about it is no thermostat. Only an "on" setting, and that's when it's plugged in - it's ON.
I've smoked a number of pork butts and beer can chicken. I may be a noob, but for my needs, this things ROCKs for the $70 or so I spent on it.
I've made meals for 6 on it with NO problems and don't see any need for anything larger unless you're catering parties of 10+ on the regular. Last time I had it, I made pastrami (smoked brisket), 2 full chickens, and a 5# pork butt with no problems. Just had to plan around moving things because each item took just a little different time.
Old thread by to the PO, can we get pics of the UDSs? I'm building mine now.
Thanks humann :Rolleyes:. I know what they can look like. I was curious to how his turned out.
I am loving my UDS, very easy to cook on, steady temps. Here is mine in action, pork ribs.
At 3 hours, added foil nothing else:
At 5 hours, taking the foil off
Added some corn
Done, a couple left
BGE. No question.
Finally, they are ready to test. When everything is working good, I plan to clean up and paint. The charcoal baskets are a little overkill...I think they will outlast the barrels easily. Now I just need to find a weber lid and I'll be cookin'.
I was thinking of getting one of these covers eventually. I cant find dimensions for this one. Anyone know a specific cover that fits good? Looks like this one might be a little short.
Weber Smokey Mountain Cooker. The best. I have the 18" but there is a 22" available.
It's well made and holds temp beautifully. My first smoker was a cheap POS and it worked but controlling temp was very difficult.
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