What kind of smoker?

[392heminut]

Okay, I'm going to take the plunge and get a smoker and start learning how to use it. Question is, what kind of smoker? I want an upright and I don't need a combo smoker/grill. My opinion is when you start combining stuff both functions are compromised, besides I already have a grill. My little brother, who is a smoker wizard, has a smoker that uses charcoal or propane. He mostly smokes using charcoal and just uses the propane to get the charcoal going. All you smoker gurus, what are your thoughts on propane versus charcoal for smoking? Pros and cons? I know some of you can rise to the occasion and help me spend my money! <lmao>

Edited July 12, 2014 by 392heminut

[DNP]

I almost posted this same question recently. My dad wants to go in 50/50 with me on picking up a smoker. One of the guys at his work has been using a propane smoker for a while and gets some pretty good result, so that's the way my dad was leaning. I'm not convinced, but would love to hear what the 308 expert meat gurus think as well. Thanks Larry!

[shepp]

I use electric, I'd like like to build a coal smoke house.

That being said I've got a master built up right smoker. My only complaint was it didn't seem to put out enough smoke, so I added a smoke daddy smoke attachment. There are a few other minor details I don't like but it's nothing major nothing that would not make me buy another, actually bought one for my dad this year for Father's Day

When you buy your smoker buy one of these too, smoking isn't really a put it in at 250 for 3 hours thing it's more of a put in at 250 and it's done when your meat hits 165

http://www.amazon.com/gp/aw/d/B004IMA718/ref=mp_s_a_1_2?qid=1405193913&sr=8-2&pi=SY200_QL40

Good luck

[unforgiven]

I had the one with the indirect fire box and to keep fuel @ around 200* is a hand full of fire and a PITA to stay on top of.Do you want it to just smoke ? I also use a Weber Performer that uses a small bottle of propane to start the lump charcoal that I use.It's a little hotter and has no impurities that you have to burn off like briquites.Jeff and I use this http://greenmountaingrills.com/  its an import but has all the features that others don't,like a 150* - 500* range.This http://www.traegergrills.com/shop/grills?utm_source=MSN&utm_medium=cpc&utm_term=traeger%20grills^38030789104&utm_content=2420474797&utm_campaign=New%20Traeger%20Branded^37677  is made here but didn't have all the features of the G.M which also has a remote for monotoring food temp and adj. temp of grill.The pellet grill frees you up so you don't have to maintain the temp. it does it itself.They aren't cheap but they IMHO a good investment if you like to cook out.Cabelas has what looks like a G.M. knockoff  http://www.cabelas.com/product/CABELAS-PELLET-GRILL/1810589.uts  temp starts @ 175*-500*.The remote feature is nice,and it has an insulated blanket for use in the winter for me so as not to use as much fuel.Hope this helps bro.

[planeflyer21]

Saw this on a different forum and the dudes were RAVING about it...grill, smoker, broiler all in one.

 

http://www.biggreenegg.com/support/how-the-egg-works/

 

How do the professionals here feel about it?

[unforgiven]

I saw it at the store and wondered how to add fuel once it was going.Couldn't figure it out and left a bunch of parts on the floor as I walked away. <dontknow>

[washguy]

392 The green mountain grill.....me and Rene have them.....ive had mine for 3 years and have used bout 2000lbs of pellets so far....as Rene said its a smoker but gets to 500 for grilling...its digital too...uses pellets that have different kinds of wood...I like hickory......ive never had to pay for any parts even after my warranty was up ..customer service is awesome....ive got the blanket,so you can smoke in dead of winter and also use less pellets.....pellets are a buck a pound delivered from cooknpellets.com

or you can get em most anywhere.... :) Wash

[shepp]

What Rene and wash said about going to 500* is one thing I wish my masterbuilt did BUT has never hampered my ability to smoke anything....

[unforgiven]

At 500* you'r more grilling than smokeing.Seems like 300* and over is less smoke.150* to 275* has better smoke.The lower the temp the more smoke.IMO.

[shepp]

At 500* you'r more grilling than smokeing.Seems like 300* and over is less smoke.150* to 275* has better smoke.The lower the temp the more smoke.IMO.

Agreed, wash was telling me how he did a piece of meat tho wear he set it to 375 once the smoker got there he put the meat in and set it to 250 I couldn't do that in mine

[washguy]

here's a new pellet grill that has a smoke setting.......call Dennis ...tell him your a 308 member...he might give you some dollars off this pellet grill.....I helped him change his design for the smoke daddy cold smoker so it would work with pellet grills..... http://www.smokedaddyinc.com/pellet-pro-grills

looks like a good one :) Wash I love my GM though

the green egg is gay :)

Edited July 13, 2014 by washguy

[unforgiven]

Looks like a GM clone,without the temp range.

[392heminut]

Well, I decided to go with one of these for now;

http://www.homedepot.com/p/Masterbuilt-2-Door-Charcoal-and-Propane-Gas-Dual-Fuel-Smoker-20050412/202904343?N=5yc1vZbx92Z1z0vo0x

 

Those pellet smokers look like the cadillac of the smoking world but a little over my budget right now. I would certainly look at moving up to something like that when the finances are looser and I've gained some smoking experience though. I appreciate you guys' input and will probably be posting some questions in the Griiling thread once I get into this smoking business.

[unforgiven]

You gotta start somewhere brother.Good move. <thumbsup>

[washguy]

Agreed, wash was telling me how he did a piece of meat tho wear he set it to 375 once the smoker got there he put the meat in and set it to 250 I couldn't do that in mine

Yeppers with the Gm I can reverse sear a steak or cowboy cut bone in...turn it to 500 sear it on both sides then go down to 180... as the smoker cools down for an hour you are adding smoke to the meat...best of both worlds :) Wash

[washguy]

392 I think Shepp has experience with one similar to this one......always use some good lump charcoal

so lets get the sucker fired up :) Wash

[shepp]

392 I think Shepp has experience with one similar to this one......always use some good lump charcoal

so lets get the sucker fired up :) Wash

I've got a webber my buddy gave me but I've never smoked on it. Wash is the one you wanna talk to I've learned so much from him!

Also this sight is awesome: http://amazingribs.com

[unforgiven]

I like that link brother Neal,thanks. <thumbsup>

[shepp]

Beside wash that's my go to

[washguy]

Beside wash that's my go to

Yep thats a great one ! their pork butt recipe kicks azz got some new rub coming....could not resist with a name of "Black Ops"

has to be a good one :) Wash

[Magwa]

I smoke a ton of fish each year and a few turkeys and other $hit! now if you use charcoal it is a PITA because you have to constantly check on the temp but if you do use it get a charcoal chimmney like the ones used for dutch ovens you can light all your charcoal with a single piece of news paper and not get any of that horrible lighter fluid taste or smell on your food....trust me on this......

 

  I use a electric smoker with a computer to set temp and duration of smoke simply program it turn it on and walk away.. come back when the good stuff is done!

 

Chimmney     http://www.homedepot.com/p/Weber-Rapidfire-Chimney-Charcoal-Starter-7416/100657893

 

smoker...  http://www.target.com/p/masterbuilt-electric-smokehouse-with-rd-30/-/A-14418556?ref=tgt_adv_XSG10001&AFID=google_pla_df&LNM=14418556&CPNG=Unassigned&kpid=14418556&LID=13pgs&ci_src=17588969&ci_sku=14418556&gclid=CLb36tGByL8CFURqfgodZ5YAHQ

 

 

P.S. if you want a real smoky flavor  as a example on fish i use a 3 hour window the first 2 hours no smoke just a higher heat say 275 then the last hour cut the temp way down and pour the smoke to it it will retain the good smoky flavor and good wood chips are your friend soak them in water for at least 3 to 5 hours before smoking or they will just burn and you have no smoke..

Edited July 15, 2014 by Magwa

[shepp]

I smoke a ton of fish each year and a few turkeys and other $hit! now if you use charcoal it is a PITA because you have to constantly check on the temp but if you do use it get a charcoal chimmney like the ones used for dutch ovens you can light all your charcoal with a single piece of news paper and not get any of that horrible lighter fluid taste or smell on your food....trust me on this......

I use a electric smoker with a computer to set temp and duration of smoke simply program it turn it on and walk away.. come back when the good stuff is done!

Chimmney http://www.homedepot.com/p/Weber-Rapidfire-Chimney-Charcoal-Starter-7416/100657893

smoker... http://www.target.com/p/masterbuilt-electric-smokehouse-with-rd-30/-/A-14418556?ref=tgt_adv_XSG10001&AFID=google_pla_df&LNM=14418556&CPNG=Unassigned&kpid=14418556&LID=13pgs&ci_src=17588969&ci_sku=14418556&gclid=CLb36tGByL8CFURqfgodZ5YAHQ

P.S. if you want a real smoky flavor as a example on fish i use a 3 hour window the first 2 hours no smoke just a higher heat say 275 then the last hour cut the temp way down and pour the smoke to it it will retain the good smoky flavor and good wood chips are your friend soak them in water for at least 3 to 5 hours before smoking or they will just burn and you have no smoke..

I've got the cheaper version of that one, touch smaller, no window

[washguy]

BUT Shepp you are holding out....lol....you got a smoke daddy too :) Wash

[shepp]

I mentioned that prior:)

But yes I could cold smoke that salmon:) it's cold enough today I could probably cold smoke some cheese

Edited July 15, 2014 by shepp

[sketch]

Mike thanks that's not a bad deal ! Walk away! Hmm might have to chk that out!!