|
Considering the cost of these things, (starting at $700 American) I’d suggest a more “entry level” smoker to start with. Real BBQ / smoking is something that you probably won’t be doing too terribly often, and when you do, it is a loooong process. If you really think the price tag is worth it, then go for it. If you think it would just be “nice to have” then it may not be worthwhile. Another drawback of using the pellet-fired ones is that you are stuck with buying their pellets, which are much more pricy than standard briquettes. I’m not sure if pellets are more efficient than charcoal, they probably are, but for 4 times the price, I don’t think they are 4 times more efficient.
I have a Weber Smokey Mountain Smoker which is arguably the best of the vertical, metal “bullet” style charcoal-fired smokers. It has a few bells and whistles that cheaper brands don’t have (multiple adjustable vents, larger charcoal chamber, larger access door, raised charcoal grate, high dome lid) and being made of thin-walled metal, it is way less than a ceramic model. (Komodo, Big Green Egg) The Webers are about $200 American. As far as taste, I think it’s all about the recipe, temperature control, and love put into it. Pretty much all smokers from the cheapest of the cheap up to the huge tow-behind pits will turn out great BBQ, if you are willing to do the process correctly. If you want more specifics on cooking with the Weber smoker, please ask, I have plenty of experience with that bad boy.
And actually, the store I work at has a Traeger (the one that looks like a cow) but I have never actually cooked with it myself. I’ll probably get my hands on it before this summer is over, I’ll let you know how it is once I do that. Although I think the auger-feed is broken on it.
__________________
If you have any poo... fling it NOW!
|