Pick a low buck smoker for me (*now with loads of picks*)

[Quads]

Without buying the *real* smoker I want, or building something much larger, I know I'm new to smoking and such and have to start somewhere. So with that, I'd like to get started in a very very basic manner with just a plane jane no frills smoker and gain some experience under my belt. I've been "smoking" on my grill, but it's more like slow cooking, so I want to move into a true charcoal smoker.

That being said, I'm curios what the two / differences would be between these two (low buck) smokers?

Tell me pro / cons between round v. square and if I'm totally missing the ball on an absolute entry level smoker.

http://www.pcpotato.com/uploader/files/1/brinkman_round_smoker.jpg
http://www.pcpotato.com/uploader/files/1/brinkman_square_smoker.jpg

[Moddy]

What's your budget? Space constraints? How many cows do you want to cook at once? Do you want a horizontal or vertical smoker?

I have very little exp w/ the vert smokers - but have eaten some awesome Q that has come from em - so I don't think you can go wrong w/ either.

edit: One thing to do before you buy is hit up Mr. Google for information on said smoker. There is lotsa info on heat retention, tips, tricks, mods, etc..... out there.

[timsta007]

Weber Smokey Mountain Cooker FTW

http://i144.photobucket.com/albums/r178/timsta007/webersmoker.jpg


/thread.

[Quads]

What's your budget? Space constraints? How many cows do you want to cook at once? Do you want a horizontal or vertical smoker?

I have very little exp w/ the vert smokers - but have eaten some awesome Q that has come from em - so I don't think you can go wrong w/ either.

edit: One thing to do before you buy is hit up Mr. Google for information on said smoker. There is lotsa info on heat retention, tips, tricks, mods, etc..... out there.

100 buck or so
None
1
Don't know. But I like / seem to prefer the vert. design.
OK.

[sunsetpizza]

i got an electric one for Christmas. Sears has them for $80 or so I think but my my went and got the damn $300 model. But shit - keeps a constant temp and I don't have to babysit it all day - which is what I wanted. Might not be a purist's idea of smoking but it tastes good. It's smoky and tender.

[beachtrader]

If I recall, you ask this question every six months or so. Just buy the Weber Smokey Mountain and don't look back. There is a huge following on the web (http://tvwbb.infopop.cc/eve) and you can mod the crap out of it or just run it as is.

I've had several different smokers and stopped with the WSM. This smoker is literally idiot proof. You will spend less time screwing around with the smoker if you have this. It's as easy as light fire, wait, put meat on, close, open when finished. The WSM holds heat better than square smokers (great for longer cooks/smokes). And again, if you ever have a question on the smoker or how to do something with it, you have over 4k members at the WSM forum and tens of thousands of posts. You won't have that level of support with any other smoker. Just buy it already.

[beachtrader]

Oh yeah. And Weber is coming out with newer models in 2009 (http://www.youtube.com/watch?v=YCQv0Bmjbe0&fmt=18) so you will be able to pick up the older versions even cheaper in a few months.

[dermaestro]

Weber Smokey Mountain Cooker FTW

http://i144.photobucket.com/albums/r178/timsta007/webersmoker.jpg


/thread.

With the new models out, the previous version can be found pretty cheap.

[CRAW]

I have the round R2-D2 style Brinkman, and it's okay for a starter smoker, but you really are constrained on the space. I've resulted to having to cut my racks of ribs in two, and arrange them on the smoker grate/grill over lapping one another. I've also decided to not cut my ribs and have rolled them and stood them up and wrapped them w/ butchers twine. They've turned our great both ways, but it would be nice to not have to fuck with them.

I don't know how big that new WSM is, but those are money when it comes to controlling the temperature, which is as we all know, the most important thing when it comes to BBQ'ing.

[timsta007]

I SAID /THREAD!!!

lol j/k. IMO the major pro/con between round v square is that the square has nicer doors for easy access, but the round tends to maintain a more even distribution of heat because you get more of an even convection going as the heat rises bottom to top. With that said, just go get the WSM. Stop, go directly to the Weber webpage (or craigslist)do not pass go, do not look at other models, and do not throw away your money on a model that you will just be unhappy with after using it a few times.

[CRAW]

I SAID /THREAD!!!

lol j/k. IMO the major pro/con between round v square is that the square has nicer doors for easy access, but the round tends to maintain a more even distribution of heat because you get more of an even convection going as the heat rises bottom to top. With that said, just go get the WSM. Stop, go directly to the Weber webpage (or craigslist)do not pass go, do not look at other models, and do not throw away your money on a model that you will just be unhappy with after using it a few times.

The WSM isn't cheap though, but again, I'd LOVE to have one since I'm familiar w/ Webber products, the vertical design, and since I'm limited on space.

[JCinPA]

Weber Bullet. The amount of very specific instructional help, techniques and mods you can find on the web make this the only choice at this end of the market. Check out http://www.virtualweberbullet.com/ for info.

Why isn't this thread closed yet? You can argue all day about the BGE or the Komodo or Vermont Castings at the high end, but the Weber Bullet is the way to go at this end, even though it's not the rock bottom cheapest.

[T]

Weber Bullet.


Admit it JC

You only got this one because it is named the Bullet.

We all know you have a mild gun/ammo obsession thing going on and you actually thought you might be able to shoot this smoker out of one of your guns after cooking up some ribs. Possibly you thought the serving method was to cook up the meat in the bullet, then load the bullet into a gun, and then shoot the meat onto a plate from across the back yard.

Sorry I can't add to the thread, the only thing I've ever smoked were some cigars, but if you are looking for a good smoke, stick with the Fuente family.

But, I'm guessing I'd go out and by the weber smokey moutain based on the reviews thus far.

T

[Aust1227]

I just wasted two hours reading about smokers.. Looks like the BBQ Pro from Sears gets ratings just a little less than the SWM.. But, price is about a third.. on sale this week..

http://www.sears.com/shc/s/p_10153_12605_07115883000P

[Richard Cranium]

What Timsta said. Don't throw good money after bad, just spend a bit more and get a WSM which WILL perform the way you want it the first time.

[Aust1227]

You guys all suck. Before this morning I had never even considered a smoker. Now, I have spent three hours reading, and figure i have to buy one this week and smoke out some chickens while brewing beer and watching football on Sunday.. Screw you all.

[Richard Cranium]

If you buy a WSM brand new, use the link to amazon from virtualweberbullet.com and you'll both save some cash and give back some money to help run that site. Its a great resource so its worth doing.

[Moddy]

Don't know. But I like / seem to prefer the vert. design.
OK.

As pretty much everyone here has said, the WSM would probably be your best bet, if you can swing the extra loots.

Next week the boss and I are going to have a BBQ cook-off @ work - he's so dead and he just doesn't know it yet :)

[j p frog]

check this out quickly on Woot....hope it's there when you check Quads. Looks like a nice smoker for $90

Orion Stainless Steel Convection Outdoor Cooker
$89.99

http://www.woot.com/Blog/ViewEntry.aspx?Id=6029

[CRAW]

check this out quickly on Woot....hope it's there when you check Quads. Looks like a nice smoker for $90

Orion Stainless Steel Convection Outdoor Cooker
$89.99

http://www.woot.com/Blog/ViewEntry.aspx?Id=6029

My BIL's buddy has one of these, and it's more of a steamer/cooker IMO.

[Richard Cranium]

watch craigslist, I got my WSM for $50 used. Had barely been used.

[Quads]

OK, so I ended up with the bullet webber type (not the new smokie mountain that they get 200 for, but last years version, whatever they called it)

So I think I want to do a couple of chickens to get started.

Give me some basics. How long should I expect a full chicken to cook at 200* to 225* until it's done? (internal temp of 170-ish in the thick of the breast meat)

What [web]site are you guys using for your general reference for cooking times, rubs, info, etc. Mostly at this point looking for smoker cooking times per pound for beef, pork, and poultry?

Or do you use a rule of thumb in your head for each?
If so, share. I'll repay you with cash from the bank.

[j p frog]

OK, so I ended up with the bullet webber type (not the new smokie mountain that they get 200 for, but last years version, whatever they called it)

So I think I want to do a couple of chickens to get started.

Give me some basics. How long should I expect a full chicken to cook at 200* to 225* until it's done? (internal temp of 170-ish in the thick of the breast meat)

What [web]site are you guys using for your general reference for cooking times, rubs, info, etc. Mostly at this point looking for smoker cooking times per pound for beef, pork, and poultry?

Or do you use a rule of thumb in your head for each?
If so, share. I'll repay you with cash from the bank.

lotsa good info here

http://www.smokingmeatforums.com/

[Quads]

I did find this:
http://www.pcpotato.com/uploader/files/1/smoker_cook_times.JPG

Decent reference?

[j p frog]

good reference

speaking of smoked corn on the cob...good recipe on the site I linked to also.

btw...nice to have you back sir!

[Richard Cranium]

www.virtualweberbullet.com

[j p frog]

another great site for all kinds of meat....more info than just smoking it.

http://www.askthemeatman.com/book_store_curing_smoking.htm

and another good resource site:

http://www.askthemeatman.com/book_store_curing_smoking.htm

[j p frog]

and some more good info/recipes

http://www.bluesmoke-bbq.com/021recipes/021en-recipes.php

that does it for my usual haunts

[PapaBear]

I usually use my smoker for ribs and pork shoulder (pulled pork). The rub I use is the same.
1 part garlic powder
1 part paprika
1/2 part salt
1/2 part pepper
2 part brown sugar

For the ribs, take the membrane off the back (personal preference, though I know opinions vary). Trim the fat and cut them down to St. Louis style (though it is easier to buy them this way if you can find it). Coat them with a light layer of yellow mustard. Sprinkle the rub on all sides. Toss it on the smoker. Instead of a mop, I use a spray bottle filled with 2 part apple cider 1 part bourbon. Smoke it for 4 hours. Let it set for 15 after you pull it out of the smoker.

The pork shoulder takes a lot longer. You need to cook that for around 10 hours or so (same with a brisket). What I usually do is put the ribs and shoulder in at the same time, eat the ribs after they are done and pull the pork shoulder out. I'll wrap it in some aluminum and toss it in the fridge for the night. Next day, I'll pop it in the over for pretty much the whole day at 225. The smoke flavor is there from the first 4 hours, and it does not need as much tending to. Keep in mind, it'll be more than the 6 hours that you technically have left due to the fact that you brought the temperature down and stopped the cooking. Don't think you can over cook the butt too easily.

Have no idea if this is the "right way" to barbecue, but it comes out really well for me. I will warn, the ribs come out a bit sweet. Mostly because of the heavy sugar in the rub and the apple cider mop/spray, but that is the way I like them. Also, I am partial to using pecan wood over hickory. And to me, mesquite is way too overpowering for smoking.

Just my opinion, YMMV.

[Quads]

I've got a whole chicken ready, and I'll probably throw on a couple of cobs of corn in a couple of hours. Was planning on 3 hours for the chicken. I want to play with that first, and then I'll get the ribs and or the pork loin out of the deep freeze next.

Picks to come of what might be a disaster.

[j p frog]

well.....how'd it turn out? inquiring minds want to know!

[Quads]

Been cooking for about 2.5 hrs.
Getting ready to make another drink and stick a probe in it to get a temp.

[Quads]

temp of 154.
Got about 1.5 more beers to go.

[Richard Cranium]

Try to keep the lid closed as much as possible, don't peek too much or you'll add a lot of cooking time and the temperature will fluctuate a lot.

[PapaBear]

Hey Quads,

I was looking at one of the links given above and ran across this. Figured you would appreciate it.

http://www.smokingmeatforums.com/forums/showthread.php?t=20945

Basically, looks like some form of ground beef filled with whatever you like, rolled up into what they call a "fatty". Then they make a weave out of bacon strips and wrap the whole thing and put it in the smoker.

I need to go to the store, like now.....

[Quads]

OK, so I have my first unofficial, official "Smoked Chicken" under my belt, not in a traditional BBQ, but in a low buck smoker that I picked up.

I'm very very happy with the results from the first swing at it.
I love the smoker I picked up, considering what I paid for it to get started and up and running to better get an understanding of what to do, what not to do, etc. tune, tweak, etc.

I started with a beer, a full chicken, and a 210* smoker.
3.5 hours later, I ended up with no more beer, a half empty bottle of vodka, a happy Wifey, a quiet daughter, and a full belly.

Things I need to play with:
I got a little heavy on the wood chips. The smoke flavor was quite strong on the outside of the bird, but once you got into the white meat it was very moist, very tender, and very flavorful.
I also started my fire with a mix of mesquite wood chunks, and hardwood charcoal, which I need to change this, as I think this game me more mesquite flavor than I was looking for. So possibly just a chute of hardwood charcoal and the soaked chips as I smoke, rather that starting with the chunks as part of my fire / coal bed.

None the less, the picks tell it all.

Much thanks to Moddy and everyone else with their input. I'm going to venture out of the chicken and into a pork with possibly a loin or perhaps ribs next. (you know what happens when I make ribs....)

(if you have dial up... it sucks to be you)

Soaked wood chips
http://www.pcpotato.com/uploader/files/1/smoker_01.jpg

You know the drill
http://www.pcpotato.com/uploader/files/1/smoker_02.jpg

Smoker with hot coals, ready to go.
http://www.pcpotato.com/uploader/files/1/smoker_03.jpg

Just getting the bird in place. Sitting on a chicken "Beer Can Rack"
(btw, are you supposed to use a full / opened can of beer? I did....)
http://www.pcpotato.com/uploader/files/1/smoker_04.jpg
http://www.pcpotato.com/uploader/files/1/smoker_06.jpg

Quick peek at 1 hour
http://www.pcpotato.com/uploader/files/1/smoker_07.jpg
http://www.pcpotato.com/uploader/files/1/smoker_08.jpg

Quick peek at 2 hours
http://www.pcpotato.com/uploader/files/1/smoker_09.jpg
http://www.pcpotato.com/uploader/files/1/smoker_10.jpg
http://www.pcpotato.com/uploader/files/1/smoker_11.jpg
http://www.pcpotato.com/uploader/files/1/smoker_12.jpg

Just over 3 hours like this:
http://www.pcpotato.com/uploader/files/1/smoker_13.jpg

I got this:
http://www.pcpotato.com/uploader/files/1/smoker_14.jpg
http://www.pcpotato.com/uploader/files/1/smoker_15.jpg
http://www.pcpotato.com/uploader/files/1/smoker_16.jpg
http://www.pcpotato.com/uploader/files/1/smoker_17.jpg
http://www.pcpotato.com/uploader/files/1/smoker_18.jpg
http://www.pcpotato.com/uploader/files/1/smoker_19.jpg
http://www.pcpotato.com/uploader/files/1/smoker_20.jpg

Dinner is served!
http://www.pcpotato.com/uploader/files/1/smoker_21.jpg
http://www.pcpotato.com/uploader/files/1/smoker_22.jpg
http://www.pcpotato.com/uploader/files/1/smoker_23.jpg

Not too bad for my first go at it.
http://www.pcpotato.com/uploader/files/1/smoker_24.jpg

Baby Q and I having a little dessert to close out the nights feast.
http://www.pcpotato.com/uploader/files/1/beth_daddy_dessert.jpg

[syklopz]

Niiiiiiicely done Brotha..

[j p frog]

good work sir! nice pix. How can your wife have a smile on her face with the Michigan sweatshirt on? the team looked horrible yesterday.

[Richard Cranium]

How did the skin turn out? Looks awesome but at a lower temp cook it tends to be rubbery and not crisp.

[Zemo]

Damn Q, That looks great. As far as the Beer can goes, you probably don't even need it in a smoker. That's more for a regular grill so the meat will stay loist and if your using a low slow cook with a pan of liquid you're going to get that anyway. But if you want to use it, I generally pour off half the beer first.

[Quads]

The skin was crisp, but had a very smokie flavor.
As far as the shirt she was wearing, yeah... I know.
Whatever. It's a rebuilding year. Isn't that what the losers like to say?

[j p frog]

The skin was crisp, but had a very smokie flavor.
As far as the shirt she was wearing, yeah... I know.
Whatever. It's a rebuilding year. Isn't that what the losers like to say?

I think so...but ask the cub fans in here! LOL

[sunsetpizza]

But if you want to use it, I generally pour off half the beer first.

WTF???? Please bring your man card to the front of class, Nancy. A man nevers "pours off" beer. Drink it - I thought you were from WI? :confused:

-rep this guy, I say.

[aceinthehole4212]

Quads, Looks very nice. Good job on the first attempt. A couple things to try differently... Darker Beer usually holds up better inside the bird...Mesquite chips leave a VERY smokey flavor.

I dont know if anyone mentioned this website, but a very useful source. http://www.thesmokering.com/forum/index.php

[Zemo]

WTF???? Please bring your man card to the front of class, Nancy. A man nevers "pours off" beer. Drink it - I thought you were from WI? :confused:

-rep this guy, I say.

I use crap beer for the Beer Can chicken. No sense in wasting a good micro brew on a fuckin chicken and I'm not drinking Bud/Miller in my own freakin house!:mad::D

[JCinPA]

How'd the chicken come out, Quads?

This can keep you busy for days.

http://www.virtualweberbullet.com/

JC

[CRAW]

FYI - Mesquite = HEAVY smoke flavor. Stick to apple, cherry, oak, hickory, etc.

Looks good Q! Nice job!

[Richard Cranium]

I usually do 2 chunks of hickory and 3 - 4 chunks of apple or cherry.

[CRAW]

Q, what smoker did you end up buying? I'd like to recommend this to a buddy of mine who is in the market.

The Sears link above no longer works.

[Quads]

I don't see it on their site either.
Perhaps a season item for them?
It was Sear's knock off of the Webber smokey mountain at 1/2 the cost.