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Smokin !!! (food)

Old 04-27-2020, 12:26 PM
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Default Smokin !!! (food)

I know I know ! "beat to death , 1000 threads , did you use search function" But very easy question and hoping for some advice . Never Smoked anything (food wise at least) And I must admit I have grown jealous watching all you cool cats smoking this and that and brewing your own beers etc . Well I am ready to jump in but not "all in" not ready to drop the coin on a big green egg or the similar very expensive models just yet . Is there a affordable option , smaller easy to use option that can get a complete newbie smoking some ribs or a butt or something . The thought of sitting around drinking cold beer by the pool and waiting hours on a delectable meal is appealing . So what do ya got for me ????
Old 04-27-2020, 12:28 PM
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https://www.smokin-it.com/Smoker-p/smkmdl1-gen3.htm

Easy peasy. Have a larger one for years now and it's excellent - set and forget. No fire tending necessary.
Old 04-27-2020, 12:28 PM
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Bluffman to the rescue!!!
Old 04-27-2020, 12:30 PM
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if you want a Green Egg style cooker, get a Vision for about half the price. Just as good, IMO, and I own a BGE.

Just did pork belly burnt ends for the neighbors yesterday. Been a while since I did that and it was just as good as ever.

Old 04-27-2020, 12:39 PM
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Memory is a little fuzzy on this one. But, I seem to remember Alton Brown on his "Good Eats" show once built a smoker out of, among other things, a cardboard box, an electric hot plate and an upside down flower pot. Looked like it worked pretty well and it certainly was cheap to build!
Old 04-27-2020, 01:27 PM
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I have a Big Green Egg, and I have a masterbuilt electric smoker. I got the BGE as a gift, 10 years ago and works great and is it very versatile, and I can do long smokes, as well as getting the heat up to do Pizza and roasting. It makes one hell of a pizza with good charcoal I can get it to 750 and will have pizzas out in 6 mins. Nothing beats the flavor and you can get it so hot it will scare you. The down side is that they are expensive, (good) charcoal is expensive, mine is a large and some times tough to cook for big groups. You also have to learn how to control the heat.

I am on my 2nd masterbuilt in 5 years, you can get them on sale around fathers day and seems to always be a black Friday deal. It is much easier for long smokes. I do all my pork butts and anything that I will let go overnight in there. You can just forget about it. It only goes to 275 so if you are doing wings or poultry, the skin will be rubbery unless you broil them or hit them on a grill. The are a pain to clean and they don't last very long.

Both have their place and both produce good food, for parties I tend to have them both going.
Old 04-27-2020, 01:58 PM
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I have a kamado and although I like it, i cannot for the life of me keep the temp consistent. Although I like the process, if I was to do it again I would get an electric smoker for the light frequency that I smoke things.
Old 04-27-2020, 01:59 PM
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My first smoker was a little R2-D2 looking charcoal smoker with two racks, I picked it up at Harbor Freight for $25 (floor model discount). It served its purpose but when I saw an electric Rangemaster for $70 at Aldi I didn't hesitate. The thermometer isn't great so I picked up a 4-probe external monitor for $20, problem solved.
Old 04-27-2020, 02:07 PM
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I used to run a Brinkman offset, I now run an Oklahoma Joe offset or commonly known as a "stick burner." One does not simply just throw a picnic or ribs on and create good food..you must be willing to put your time in. I have a relationship with smoker. Both can be had under 300 bucks.
Old 04-27-2020, 02:08 PM
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The best place to get the information you are wanting is not here, it is at this place.
https://www.thehulltruth.com/food-beverage-77/
A lot nicer people hang out there also.
Old 04-27-2020, 02:09 PM
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Smoke vault 24 Holds temp between 200 and 350. Not set and forget but it won't break the bank at about $250.00

I us it for ribs, pork butt, chicken

Old 04-27-2020, 02:24 PM
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You can do a lot of damage with a Weber Kettle for a pretty low entry cost.

This is what I run, after having them all, and it's by far the most versatile back yard cooking implement I've ever used. Grill, bake, smoke, sear, broil.... it does it all; and you can switch between those modes in a matter of seconds. One experience on this; and you'll be calling Goodwill to come get the kamado off your back porch.

https://www.hastybake.com/collection...charcoal-grill
Old 04-27-2020, 02:32 PM
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Originally Posted by reelin in the keys View Post
I know I know ! "beat to death , 1000 threads , did you use search function" But very easy question and hoping for some advice . Never Smoked anything (food wise at least) And I must admit I have grown jealous watching all you cool cats smoking this and that and brewing your own beers etc . Well I am ready to jump in but not "all in" not ready to drop the coin on a big green egg or the similar very expensive models just yet . Is there a affordable option , smaller easy to use option that can get a complete newbie smoking some ribs or a butt or something . The thought of sitting around drinking cold beer by the pool and waiting hours on a delectable meal is appealing . So what do ya got for me ????
Yes. Get yourself an Akorn by Char-Griller. I bought one 4 or 5 yrs ago. The very first brisket I made on it came out perfect. Within a couple years I bought a second one so that I could do about 40 lbs of brisket at one time (roughly 4, 10 lb brisket at once).

If you follow the technique outlined on amazingribs.com for brisket or pork butt to the letter, you will get perfect results first time, everytime. You do not need to smoke a brisket for an extended period BTW. Use the Texas Crutch method that "meathead" describes on amazingribs.com.
Old 04-27-2020, 02:40 PM
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Originally Posted by Offshore Fun View Post
Smoke vault 24 Holds temp between 200 and 350. Not set and forget but it won't break the bank at about $250.00

I us it for ribs, pork butt, chicken
I was thinking about a gas smoker. So your saying they won't hold a certain temp
for an extended time?
Old 04-27-2020, 02:52 PM
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An old smoky or weber grill works fine to begin with.
they make many sizes, and the smaller ones are lower in cost
Old 04-27-2020, 02:58 PM
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Originally Posted by saltyreefer View Post
I was thinking about a gas smoker. So your saying they won't hold a certain temp
for an extended time?
I use a gas smoker. I typically turn the gas off when the wood starts burnin' though, as the gas burns fairly hot (and burns the wood faster).
I use large chunks of wood as opposed to the little pieces found in the small bags, because they burn longer and more consistently

I can keep my smoker around 200*, but it will get hotter if it's in the sun.
Old 04-27-2020, 02:59 PM
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Propane and BBQ don't go together. Don't see any guys on the circuit using it.
Old 04-27-2020, 03:00 PM
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Originally Posted by Brad1 View Post
Yes. Get yourself an Akorn by Char-Griller. I bought one 4 or 5 yrs ago. The very first brisket I made on it came out perfect. Within a couple years I bought a second one so that I could do about 40 lbs of brisket at one time (roughly 4, 10 lb brisket at once).
I'll second the motion for anyone wanting to try the Green Egg "Kamado" style grilling without dropping over a $$$ grand. That's the route I took and you will cook EXACTLY like a Green Egg, 225F 14 hour Pork Butt, volcano steak sears, everything. You just can't brag that you have a Green Egg. Save the money and buy some Waygu.

The only downside is that it surely won't last as long as the Egg and if your near salt air, the metal will rust. Best way to try is watch for sales past mid July as retailers start planning Xmas floor space. I picked up a Pit Boss ceramic Kamado for $300 from Walmart that way, normally it was $700-$800. Chargriller might go for $125.

Great eats either way.
Old 04-27-2020, 03:06 PM
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Originally Posted by saltyreefer View Post
I was thinking about a gas smoker. So your saying they won't hold a certain temp
for an extended time?

Once you get it set it stays close. In and out of sun and outdoor temp changes and it goes a little off.
I like gas, easy to use so I use it a lot. Chunks of wood in the pan and its plenty of smoke for us along with keeping water in the tray for moisture
Old 04-27-2020, 03:08 PM
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Originally Posted by Rundeep View Post
Propane and BBQ don't go together. Don't see any guys on the circuit using it.

Thats why I'll never be on the circuit, but its great for our block partys and to stock our freezer with ribs and pulled pork

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