Trying to decide on a smoker

[brewerJase]

Love my kamado joe. Only complaint is the price tag

 

[Dfitz]

For mobile use I like the Lang. For use in my back yard I like my FUFS

 

[Malty_Dog]

Not high end but has 2 doors and I've had great success with brisket, ribs, salmon, and chicken so far (2+ years):

http://www.gandermountain.com/modpe...-LP-Gas-Smoker-w/-Double-Door-38202G&i=694520

Can keep temp low n slow no problem.

 

[Oldskewl]

I've had a Bradley Electric Smoker. I really love it! Only Mod I've done is the Auber PID, which gives more accurate control over temps and the ability to program temp profiles. It makes it pretty much a set it and forget it with a remote thermometer. Only downside is the expense of the wood pucks.

 

[GilaMinumBeer]

I have a UDS with a blower unit. Never could get it dialed in right and was too fidgetty for me.

I will get a Cookshack.

 

[gunnuts]

I built an ugly drum smoker... under 100 bucks with a new drum.

I can smoke damn near anything and do not have to pay much attention to it.

 

[passedpawn]

I've got the large Weber Smokey Mountain. Combined with a controller (I use an Auber controller), it's nearly foolproof. Also use a weber performer kettle. When either of them go kaput, I'll probably bite the bullet and get a big green egg. I've had the envy for a while.

 

[bruhaha]

Also, your choice depends on the level of "involvement" you want with the process. If you were doing a butt, this is a long process taking from 10-14 hours if staying lo n slo at 225F or close.

Traeger, Yoder, Fast Eddie or similar is mighty easy, keep pellets topped off go to bed. Digital controller keeps temp adjusted. Mighty easy and low involvement.

Weber Smokey Mtn is best used with a fan blower run by a controller which puffs air on the charcoal for an even temp. BBQ Guru is an example many pros use. Level of involvement is a bit more but the end product is excellent. Wins awards.

 

[acarter5251]

Amazon had a lightning deal yesterday on the gen 1 masterbuilt 30" electric smoker, so I pulled the trigger on that one. I think it fits my criteria of low cost and easy for the time being.

I'm definitely going to get the A-Maze-N pellet smoker to make things even easier, rather than having to load chips every half hour.

I just want some good smoked meat without having to work too hard

 

[brew703]

I vote for staying away from electric. JMO.
I have several smokers/grills I use regularly.

Stumps>> expensive but it's set and forget

Big Steel keg>> heavy, good and great all around grill/smoker. I've smoked and grilled on this and now it's mainly used as a grill.

Camp Chef Smoke Vault (propane)>> least expensive and not very good. I use it for jerky and times when I need a low heat smoke. I have used it as a second oven so to speak and it's good for that. It is difficult to control temps. The door leaks unless you add a gasket.

My vote is for a WSM. best all around smoker for the money.

 

[jbb3]

Not sure how much meat you plan to smoke at one time?? But I have a Kamado Joe and I'm digging it.

I can sear steaks and cook pizzas at 600 deg and can also cook low & slow at 225 deg for hours and hours without hardly touching it...

 

[mikescooling]

I'm not saying any of the other smokers are bad, but what I'm am saying the meat you smoke doesn't know the smoker is sub <$200. I have the Masterbuilt Pro, that I got on sale for $140 and a free Propane exchange. I just love this thing. I smoke pork loins and chickens on it all the time. It's just a workhorse. I use one fist size chunk of hardwood that burns for about 45 min, then finish the cook time as an oven without smoke. IMHO I've cooked OG BBQ and it's not the same, but it's still pretty darn great.

 

[jcav]

I got an old black "Smokey Mountain" series smoker, that I have about 12 years now. It originally was a charcoal model and after using it once, I decided to convert it. Auber Instruments was unknown to me then, lol I just made my own thing.

I drilled a hole in the bottom of the rear side wall. I bought a "Brinkman" electric element that is mounted with a steal plate bottom. I put a brick on the bottom of the smoker, put the electric element on top of the brick, and ran the cord out of the hole I drilled. I bought a steal smoker box that you fill up with wood chips and you put the steel box right on top of the electric element. Works awesome and smokes away like a chimney.

A pair of tongs lets you take the box off the element to empty the chips into a metal pan, and then reload the box with more chips. The element heats the water bowl with no problem and the smokey steam bastes the meat. When you open the door, the element will bring back the temps very quickly upon closing it. The element is full on always with no control, so you are at the mercy of the outside temp. It will heat between 200 to 225 degrees on a hot day. During the winter more like 175, so your cooking times will vary on the outside temp.

The trick is I start with boiling water in the water bowl. Then every hour I dump out the water bowl and add fresh boiling water to the bowl. I like it better than charcoal for my needs. Makes the best ribs, prime rib, even lamb. Oh and every Thanksgiving that it's our turn to host, I have smoked two 17 pound turkeys in that thing (for many years now). I put them on at 4 am and a I use cherry wood and about 11 hours later everyone can't believe how juicy and delicious those turkeys are!

John