Looking to get a used smoker & need advise please.

[applescrap]

I think of it more like a bigger DIY version of the Weber Smokey Mountain. Like the WSM, it uses briquets rather than lump, and it doesn't have nearly the thermal mass of a kamado. But it's fundamentally the same as a WSM--a vertical cylindrical "bullet" type smoker, fed by charcoal with wood chunks for smoke, where temps are regulated via airflow.

I posted a link to a kit, which doesn't include a water pan like the WSM has. But as it can be VERY DIY, you don't even need the kit if you're handy enough, and if you wanted to put in a water pan or a heat deflector of some sort, it's not all that hard to do.

Thanks man. You have offered a lot of great smoker tips an info. Yeah I checked out that site pretty thoroughly and started some videos. In the past, I decided the big green egg minimax was for me. It is pretty cool if you havent seen it. And the reviews are great, matching exactly what I want it for. It comes with it's own handles and is little. Works just like an egg of course, but because it is little heats up super fast. Has the cooking size of the medium iirc.

I wanted something little that heats super fast to a 1000 degree for steaks or whatever. Pizza too and can smoke well. Not worried about buying it for entertainment purposes and am focusing on it just for daily use. Ultimately kind of need two kamados. A little small family daily user and a huge party monster. The electric 30 has four rows and fits plenty. While it would be an upgrade from the kingsford the kamado seems the right tool for me. Surprisingly my buddy with an egg wants my little electric. It's pretty convenient.

 

[Soulshine2]

That sounds super cool and clever. Would love to see it. I cant picture how the smoke goes from between the legs up into the kettle. I like work like this.

If you can picture a Brinkman charcoal smoker /grill. Its maybe 30 inches tall ,cylindrical ,black, domed lid, has 2 grill plates for tier cooking and 2 black bowl shaped pans meant for drip and charcoal . I got it from my mother in law who said they used it a few times and the charcoal always went out before they got anything good off of it. They did maybe 5 chickens on it during the time they had it. They said I could have it if I wanted and I came up with the configuration I have and still use . I think it was a bad design for a charcoal cooker to begin with since in its factory design , doesnt allow good air circulation for proper charcoal combustion. a few simple holes drilled in the charcoal pan would have helped a bit.
Anyway...
the scavanged electric heat element sits atop the stainless steel pan it came with ...All I did was took the plastic parts off of the table top grill and used the actual working parts- the element itself which looks a lot like a miniature electric oven heat element and is attached to the control switch already,an actual grill surface that the element slides into where I place my chip pan on top of and it all fits in a lip on the stainless steel drip pan . The 3 legs of the smoker are maybe 3 inches tall , the SS pan sits on the ground ,JUST fits between 2 of the legs and bumps up to the last one in back. I fill a chip pan with wood chips place it on top and its good to go for 45 minutes to an hour. I do 2 to 3 pans per session. I take the smoker off to empty and refill the chips. Its way simpler than I have described. I'm frugal .I wasnt about to pay what they want for a smoker that Im only going to use a few times per year.

When I do 3 chickens I rub them up and arrange them like a chicken tripod on the top grill surface ,chicken butt down, the domed lid fits tight enough without touching the chickens. My wifes aunt would go to Costco to pick up the chickens for me to smoke,good sized ones too if you know Costco. I've had standing order requests from family to bring my smoked chickens to family gatherings,Thanksgiving,memorial day,etc . I watched a group of 16 (5 of which were teenage boys) destroy 3 chickens in 15 minutes.

 

[Soulshine2]

Ive done ribs and jerky too. My dad has a low pressure propane smoker my sister and I split on for Fathers day from Home Depot probably 10 yrs ago...he smokes pork butts ,ribs and chops quite a bit too. One of the best gifts we ever gave him.
He told me about the 3-1-1 method of smoking meats...after youve rubbed the meat you allow it to dry marinade in the fridge overnight wrapped in cellophane. Before you smoke it , allow it to come to room temp for a minimum of 1 hour. put it in the smoker for 3 hours changing chips when necessary, take it off ,have a tight fitting aluminum foil pan ready to put the meat in, and pour 1 cup of a mixture of 50/50 apple juice and water over the meat,put foil over the top to seal it in,no leaks, allow it to rest exactly 1 hour, the meat will have absorbed most of the juice, put it back on the smoker for 1 hour to finish.
I also have my own 4 ingredient rib/wing glaze my wife says I could enter in contests but I wont give up my recipe.

 

[mirthfuldragon]

There's been a lot of commentary on electric smokers - I love my Masterbuilt 30". About as complicated as a crock pot - set the temperature, add chips every hour or so, and bam, gorgeous smoked BBQ. I've had mine for five years, using it probably 15 to 20 times per year, with no issues. Smoked corn and smoked potatoes work really well too.

 

[GrogNerd]

He told me about the 3-1-1 method of smoking meats...

I do a 3-?-1 method.

with ribs, it's easy: 3-2-1, 3 in the smoker, 2 in the oven wrapped in foil with 1/2 of a little bottle of apple juice poured over, then 1 unwrapped with BBQ sauce on it, usually Famous Dave's Sweet & Sassy

for butts & brisket, figure out the total time based on 1.5 hours x weight in pounds, then it's 3 hours in the smoker, then it's wrapped in foil, (butts get a full little bottle of apple juice) and time in the oven depends on the weight (1.5 x lbs - 4) and the last hour is in the oven, unwrapped

used to use McCormick's Grill Mates pork rub, in the short, squat jar, but they've apparently stopped making it.

 

[Soulshine2]

try

I do a 3-?-1 method.

with ribs, it's easy: 3-2-1, 3 in the smoker, 2 in the oven wrapped in foil with 1/2 of a little bottle of apple juice poured over, then 1 unwrapped with BBQ sauce on it, usually Famous Dave's Sweet & Sassy

for butts & brisket, figure out the total time based on 1.5 hours x weight in pounds, then it's 3 hours in the smoker, then it's wrapped in foil, (butts get a full little bottle of apple juice) and time in the oven depends on the weight (1.5 x lbs - 4) and the last hour is in the oven, unwrapped

used to use McCormick's Grill Mates pork rub, in the short, squat jar, but they've apparently stopped making it.

try some "Slap Ya Mama" rub

 

[GrogNerd]

try

try some "Slap Ya Mama" rub

I would certainly try it, but the BigHair won't do Cajun anything

yet every year our vacation picks include NOLA. SMH

 

[betarhoalphadelta]

Ultimately kind of need two kamados. A little small family daily user and a huge party monster.

I have two Kamado Joes. One Big Joe and one Joe Jr. Obviously I agree

 

[user 205607]

I didn't want to go overboard to start out and bought this one last year. Don't think I'll upgrade anytime soon, it does everything i need it to with the small upgrade I incorporated. https://www.homedepot.com/p/Masterbuilt-Pro-Charcoal-and-Propane-Dual-Fuel-Smoker-20050412/202904343

Sealed the smoker with this, temperature is very manageable, even on cold windy days. https://www.amazon.com/LavaLock-Per...=lavalock+12&qid=1560174912&s=software&sr=8-1

Bought this skillet and set it on top of wood box with wood in it, no flaming wood.
https://www.amazon.com/Lodge-Skille...32&s=gateway&sprefix=lodge+l5s,aps,139&sr=8-3

 

[Soulshine2]

I would certainly try it, but the BigHair won't do Cajun anything

yet every year our vacation picks include NOLA. SMH

tell her she needs to go outside her comfort zone sometimes.
SYM is as hot as you want it. Believe me , I dont like a lot of heat on my food and as I get older , neither does my stomach. Applied lightly it has a lot of flavor , its when you put it on liberally is when it gets on the heat.
and SYM is good with a nice hoppy/citrusy homebrew !!

 

[applescrap]

Theres a smoking thread, share your rubs there!

 

[shelly_belly]

I love my Akorn. I do 4 chickens at a time. Good price here.
https://rochester.craigslist.org/for/d/pittsford-acorn-smoker/6907340744.html
You will want to get the smoke stone for indirect cooking.

 

[betarhoalphadelta]

I love my Akorn. I do 4 chickens at a time. Good price here.
https://rochester.craigslist.org/for/d/pittsford-acorn-smoker/6907340744.html
You will want to get the smoke stone for indirect cooking.

Being a kamado owner myself, I probably should have included the Akorn and/or some of the lower-cost kamados in my write-up...

Only problem is that every Akorn owner I know absolutely loves the thing and won't part with it, so the used market is small lol

 

[Bubbles2]

I am thinking about getting a smoker as well, a friend has an electric smoker, who does my salt for me. After looking around and the FACT you could smoke in your oven with a sealed unit and a tuna can with chips (saw it for sale) I think I might just get an electric element and rig it to my Propane BBQ, one of those 100 dollar jobs. If I tank it no biggie, it is a few years old now anyhow. Gonna make it removable, couple of wingnuts.
From what I have been reading the temp is set per weight and meat, the smoke is from chips, put in a used soup can and another for water and it looks like a go....The Element is 45.00 for a new 120 V 15 amp that has a control like a griddle... I've even seen a smoker made of an upright file cabinet. But I am in the Deep South now.

 

[Nate R]

I am thinking about getting a smoker as well, a friend has an electric smoker, who does my salt for me. After looking around and the FACT you could smoke in your oven with a sealed unit and a tuna can with chips (saw it for sale) I think I might just get an electric element and rig it to my Propane BBQ, one of those 100 dollar jobs. If I tank it no biggie, it is a few years old now anyhow. Gonna make it removable, couple of wingnuts.
From what I have been reading the temp is set per weight and meat, the smoke is from chips, put in a used soup can and another for water and it looks like a go....The Element is 45.00 for a new 120 V 15 amp that has a control like a griddle... I've even seen a smoker made of an upright file cabinet. But I am in the Deep South now.

Yup. I've seen old oil barrells used, old kegs, etc. Any chamber to keep the hot smoke (or cold smoke) works. It all comes down to how much control you want on the heat.
I watch some bbq shows and it seems that every real bbq joint has its own smoker, usually 50+ years old and built by a family member.
Type of wood, rub, etc. All play major parts too

 

[Bubbles2]

Yup. I've seen old oil barrells used, old kegs, etc. Any chamber to keep the hot smoke (or cold smoke) works. It all comes down to how much control you want on the heat.
I watch some bbq shows and it seems that every real bbq joint has its own smoker, usually 50+ years old and built by a family member.
Type of wood, rub, etc. All play major parts too

I am sure those are used food grade oil barrels, not motor oil....LOL

 

[betarhoalphadelta]

I am thinking about getting a smoker as well, a friend has an electric smoker, who does my salt for me. After looking around and the FACT you could smoke in your oven with a sealed unit and a tuna can with chips (saw it for sale) I think I might just get an electric element and rig it to my Propane BBQ, one of those 100 dollar jobs. If I tank it no biggie, it is a few years old now anyhow. Gonna make it removable, couple of wingnuts.
From what I have been reading the temp is set per weight and meat, the smoke is from chips, put in a used soup can and another for water and it looks like a go....The Element is 45.00 for a new 120 V 15 amp that has a control like a griddle... I've even seen a smoker made of an upright file cabinet. But I am in the Deep South now.

My first attempt at smoking was simply one of those smoker tray/boxes for gas grills. I found it was pretty easy to keep the grill chamber at acceptable temps by only lighting one burner on one side of the grill, setting the smoker box on top of it, and making sure the food was placed over on the opposite side of the grill so the heat was indirect. It worked just fine. No electric element required either. I've also heard of people just putting chips into a pack of aluminum foil with a few holes poked in it, which does the same thing.

However, if you want to go with the electric element, there are TONS of options... As you say, a metal file cabinet works. I always liked the Alton Brown terra cotta smoker idea... Check out the below video (about 9:30 into the video he shows the build):

 

[Nate R]

I am sure those are used food grade oil barrels, not motor oil....LOL

Ha! Right?
Actually, one WAS an oil barel- they burned they heck out of it first.
Really a great little video... found it going down a rabbit hole one day (almost for sure on this site I bet!)
The "family" doing the video was kind of... interesting... too to watch.

 

[Bubbles2]

That vid is really cool, especially since I have that burner already....However, a quick peek at FB Market and I found a handful for a 100 or less. I found a Master something with a glass door, used twice, looks good for 110. Really can't beat it when I can buy a middle of the road set up for 100. Not hijacking a thread merely adding in what I've found and it really is cool the input everyone has.

 

[Bubbles2]

My first attempt at smoking was simply one of those smoker tray/boxes for gas grills. I found it was pretty easy to keep the grill chamber at acceptable temps by only lighting one burner on one side of the grill, setting the smoker box on top of it, and making sure the food was placed over on the opposite side of the grill so the heat was indirect. It worked just fine. No electric element required either. I've also heard of people just putting chips into a pack of aluminum foil with a few holes poked in it, which does the same thing.

However, if you want to go with the electric element, there are TONS of options... As you say, a metal file cabinet works. I always liked the Alton Brown terra cotta smoker idea... Check out the below video (about 9:30 into the video he shows the build):

Cool vid, great for a quick set up! Mission V, I prob built your house or at least the roof, maybe just 'pick up' fixing other's mistakes. Miss the weather for sure.

 

[betarhoalphadelta]

Cool vid, great for a quick set up! Mission V, I prob built your house or at least the roof, maybe just 'pick up' fixing other's mistakes. Miss the weather for sure.

Built in 1973... Not sure if that was when you were active or not.

 

[Bubbles2]

Built in 1973... Not sure if that was when you were active or not.

Nah, late 80's for me. You must be in the foothills. Nice.