World's greatest Smoker/Cooker - Tilted Forum Project Discussion Community

Liquor Dealer · 07-06-2003, 08:29 PM

I kinda' pride myself on my cooking. I'm not real good at a lot of things but I do cook those things that I really like, pretty well, even if my talents are only known to a select few. I love barbeque. Many places in the world are known for their barbecue but few really live up to their reputations. The best ribs in the world! King's in Liberal, Kansas. The second best, at a place in Hot Springs, Ark. supposedly frequented by some loser who at one time was a piss poor excuse for President - food's good though! The best barbecue in the world, at least so far as barbecue sandwiches are found in Amarillo, Texas. I don't know what their secret is - have no idea what they do to them, but their sandwiches are the best barbecue on earth. Once upon a.... when I was younger, those sandwiches cost two-bits a piece, took two or three to fill you up if you were really hungry! they took a knife - looked like a short machete - sliced two of three pieces off a brisket and then chopped them up really fine - took whatever would fit on the end of that big knife, put it on a really small heated bun, and sopped on some type of clear sauce with a little mop lookin' thing - it was great - sweet, and delicious! I've never figured out what was in that sauce, but the sandwiches were basically the same at 10-15 places in all parts of town - a little shack looking restuarant with old fashioned school desks - you know the old kind with a chair and a sorta' wing desk that was attached ( I think they were all right handed - that was back when being left-handed was a sin but that's another story!) The food was simply great -

Anyhoo! I finally found a cooker that makes any and everyone an expert! You cannot screw-up a decent piece of meat and you can create a masterpiece with a good cut - like prime-rib. I bought a Traeger grill and I'm tellin' you right know that nothing will cook a better piece of meat - These grills burn wood pellets - they maintain a constant temperature, they feed wood pellets with an auger into a firebox and a fan circulates the heat - They have an electronic ignition, jut flip the switch to on and it's ready to cook in about ten minutes - I'll throw in their website if your're interested -

http://www.traegergrills.com/index.htm -

They are not cheap but I guarantee, you can be an expert chef in one day. No brag - just fact!

Oh yeah! I'll share my favorite marinade recipe;

I bottle of good beer
1 bottle of Dr. Pepper
and a good splash of Curly's Brisket Marinade Sauce ( 1/4 to 1/3 cup)

Try this in a sealed bag for 12-14 hours before you cook - I guarantee it's good!

yabobo · 07-07-2003, 01:30 AM

Liqour dealer thanks for the link. Would like to see one of these grills up close and personal before making that kind of investment. I've owned the weber gas grills in the past and the were excellent. I was able to smoke on them some too.

I'm back on charcoal,&wood and have been for two years.

I've been searching for the best in grills and smokers and have come close to buying but still waiting. I like all the different flavors of pellets that are available. It's hard to get anything
but hickory,oak,and mesquite wood.

Love apple when I can get it.

mtsgsd · 07-07-2003, 04:47 AM

Looks cool but I'll defend my Kamado against all comers any day!
www.kamado.com

These are ceramic smoker/grills and are unbelievable. They can run for 30 hours or more on one load of charcoal, and work like clay ovens. You set them and forget them. No power hookup required. Another cool thing is that moisture is retained inside of the smoker so you don't need a pan of water to keep the meat from drying out. These aren't cheap either, but they are worth every penny. Pretty good looking too!

Btw, there is a knock off of the Kamado called "The Big Green Egg" pretty much the same thing, but smaller, and not quite as well built over all. Plenty of rabid fans on either side of the fence though.

yabobo · 07-08-2003, 03:46 AM

They look nice if I had a fancey house

Sounds like they are functional. All these choices makes
me think that I can build my own...hmmmmm.

Wife would love that. I'd stay out of her hair for a couple
of months..

sipsake · 07-08-2003, 11:17 AM

Now, how can I take anyone seriously who thinks the best ribs come from Kansas.

Memphis, TN; Blues City Cafe or Rendevous, take your pick.

Oh, and President Clinton used to eat at Doe's. Best fried pickles in the world, ribs are ok.

mtsgsd · 07-08-2003, 03:18 PM

I just took a look at that metal smoker. The pellet idea is cool, and the temp controller is a nice idea. Only problem is that one box of pellets (10#) is only going to last 20 hours at the most at the "smoke" setting. I smoke port butt for 24 hrs. routinely, and it only takes a couple of pounds (if that) of lump charcoal.

Should be great for shorter cooks though with that temp controller, and fool proof burning.

Mister Coaster · 07-18-2004, 07:20 AM

If you cannot afford either the Traeger or the Kamodo, a FANTASTIC smoker can be had for about $200. It's made by Weber and is called the Weber Smokey Mountain Cooker, or WSM for short. http://www.weber.com/bbq/pub/grill/f...spx?g=2820&t=c It's similar to the Kamodo in the fact that it is a vertical setup, but it's made of standard metal, like a normal charcoal grill. It burns plain old Kingsford charcoal and plain old wood for smoke flavor, no need to buy any special, hard-to-find, expensive fuels. I have had mine since Christmas 2003 and I absolutely love it. For the budget-minded smoker, this is the way to go.

A full load of charcoal will last 15 hours (give or take depending on wind, temperature and such) with nearly no attention given to the fire. I have done overnight cooks no problem with it. It is not as efficent with fuel as the Kamodo, but that's about the only drawback.

The results? Amazing! I'd put my WSM BBQ up against any other rig any day. In fact, I saw the Jack Daniels BBQ Cookoff on the Food Chanel not too long ago, and there was a team who used the WSM only. (3 or 4 of them, actually) They took first place in pork butt, and either placed or scored well in all others.

There are other "bullet" style smokers, but none are as high-quality as the Weber.

unoaman · 07-30-2004, 07:17 AM

I drool over the smokers you guys describe, everytime I see one of them. Not really a matter of expense, but I have gotten so used to my barrel, with the dropped down firebox on the side, that I just don't think with my limited skills I could do any better.

Also, mentioned this in another post, but if you want something different than hickory, or misquite go by a lumber yard, and beg some un-treated oak scraps. Lighter smoke flavor than the popular two, but you can lay the smoke to something for hours without it getting a strong flavor.

Tdoggg · 07-30-2004, 12:32 PM

I also have a Traeger bbq and am fortunate enough to live about 15 miles from where they are made. Not only do you get better results than you would with a gas grill but they are better made and will also outlast any weber out there.... You may pay a little more for a Traeger grill but they are WELL worth the investment if you like to bbq!

edmos1 · 08-10-2004, 04:19 PM

Would the Good eats Terra cotta smoker work?

http://www.michigan-sportsman.com/fo...ghlight=smoker

Mister Coaster · 08-12-2004, 08:55 AM

Alton Brown is definately the real deal. I've cooked a few of his recipes, and the all turn out awesome. I'm sure that setup would yeild some pretty good results.

My only warning would be that if you do this once, you may be wanting to do it again and again. That will probably make you want to buy a regular smoker.

Give it a shot and post your results!

'47Geezer · 08-13-2004, 10:04 AM

I bought a used Traeger on eBay a few months back, and I'll have to agree with LD. I've had about every kind of cooker made over the years and have been very lucky with all of them. What really impresses me about the Traeger is being able to fill the hopper, turn it on and get on with other things for two or three hours while it maintains a constant low temperature (which we all know is the secret to real barbecue, if we've been paying attention) I 'cued a fifteen pound brisket last week my Texas-born wife declared to be as good as anything in Austin.

GM2 · 08-18-2004, 08:53 PM

World's best smoker

kutulu · 08-30-2004, 09:51 AM

Quote:

Originally Posted by edmos1

Would the Good eats Terra cotta smoker work?

http://www.michigan-sportsman.com/fo...ghlight=smoker

What about his cardboard box smoker?

http://www.foodnetwork.com/food/show...245800,00.html

Quote:

The Good Eats Custom Corrugated Vapor Colloid Applicator
(Cardboard Box Smoker)

Key:

a) heavy-duty corrugated box (no interior painting)

b) flap door

c) electric hot plate

d) small cast-iron skillet

e) hardwood sawdust (no pressure-treated wood or plywood allowed)

f) small battery-operated fan (optional)

g) 2 quarter-inch wooden dowels inserted through box in parallel fashion

h) oven rack

i) target food (fish skin-side down)

j) thermometers (although probe styles are shown, standard stem models may be used in a pinch)

k) thermometer probes (one in the box, the other in the fish)

clog · 09-01-2004, 05:36 AM

Thank you for all of the smoker tips. I have been using a piece of junk Brinkman smoker for the past year and can't wait to try something new!

Mister Coaster · 09-05-2004, 06:46 AM

kutulu: I saw that episode of Good Eats with the cardboard box smoker. Yes, it works, but you'd probably not be able to use it more than once before you needed a new box. I never liked the sawdust idea for smoke flavor, but it IS wood, so it would work. If you are looking to "rig up" a smoker, the terra cotta one looks like it would withstand the test of time better.

clog, yeah, I've heard about all the problems with the Brinkman smoker. If you get the Weber, you won't be sorry. Although at a glance they look a lot alike, there are small differences on the Weber that make it a much better piece of equipment. The weber is called the "WSM" for short, and the Brinkman is the "ECB" (El Cheapo Brinkman).

clog · 09-05-2004, 08:48 AM

Thanks Mister Coaster, I agree. The Brinkman isn't engineered properly. I don't know if I can do a good job explaining it - but as the charcoal turns to ash, ash clogs all of the air intakes, which in turn puts the charcoal out. Very annoying.

If I have about $200 to spend for a smoker - what would everyone reccomend?

Mister Coaster · 09-06-2004, 01:20 PM

Well, I have the Weber, so I'm a little biased. The other smokers mentioned in this topic were the Kamodo and the Traeger. The cheapest Traeger is $700. The cheapest Kamodo is $249, and that is a single grill surface at 13". The 18" Kamodo (same size as the Weber) is $500. My Weber has dual 18" cooking grills surfaces and is $189 at Barbecues Galore and Amazon. If you have only $200 to spend, it sounds like the choice has been made for you.

The Weber has a charcoal grate that is raised above the bottom of the smoker, allowing ash to fall down to the bottom, not choking out the fire or blocking the vents. The vents are not on the very bottom, they're up a bit more.

Looking fore more positave feedback about the WSM? Go here...
http://www.virtualweberbullet.com/

thingstodo · 09-11-2004, 12:10 PM

If you want to smoke indoors when the weather sucks and you also want it fast - which means you still have to cook the meat later, try this:

http://www.chefscatalog.com/store/ca...d=cprod2300034

I've had one for 15 years and still use it. You can get a variety of wood chips for it.... oak, hickory, alder.... you name it.

The alder is awesome for salmon if you use the new "wild" salmon. Of course, I don't live near Seattle where they get the good stuff!!

shadrock · 09-15-2004, 01:01 PM

I have a chargriller smokin pro and have been pretty damn happy with it. I know a lot of people knock them but it has worked fine for me. For $160 I got a setup that can barbeque two racks of spare ribs and two drunken chickens and then grill a flank steak in the fire box at the same time. One day I hope to upgrade to a Klose: http://www.bbqpits.com/

But for now my char grill has been fine. I highly recomend the book Smoke And Spice for recipes!

beteez2 · 10-12-2004, 05:35 PM

big green eggs rule

william · 10-12-2004, 06:35 PM

Traegergrills sound nice, but please - are they really worth $700? To be honest, I use a cheap CharBroil charcoal grill - friggin' thing works great! I've used gas and charcoal in the past, both do their their job. Advantages go between them - gas is faster and easier to control; charcoal gives a better flavor.
I build gas grills, so I see the quality between certain models. And to be honest, a lot of different models come from the same manufacturer. I prefer it when customers are on the floor and they ask to speak w/me (because I put them together).
Bottom line - is an electric grill as good as gas or charcoal? Is it worth paying $700, when you can buy a decent Weber gas grill for $350? Weber grills last for about 15 years (so I've been told - by previous and current owners). I don't work for Weber, but from the lines we sell, these seem to be the most dependable.

Jay Francis · 10-17-2004, 04:55 AM

Speaking of smokers, I picked this trick up on a recent trip to England. It turns out that many chimneys were rigged up so that hams and other meats for smoking could be laid out in the chimneys, benefitting from the wood smoke that went up the flue. Never ocurred to me before, but if one had a wood burning fireplace, you could probably rig it up for smoking meats.

Jay

TreagerMan · 07-24-2008, 08:18 PM

I have a Great Outdoors (Smokey Mountain Series) propane smoker and a Traeger BBQ 075 grill (with cold smoker attachment). Both have their strengths, but it really comes down to what kind of flavor that you are looking for as to which kind of cooker that you want. If you crave heavy wood smoke flavor, then you should stick to a smoker. If you want smoke flavor and ease of use, then buy a Traeger. Unlike a smoker, you will never need to add or change chips, pellets, or anything during the cooking process. Not only that, a Traeger uses indirect heat, so you don't need to flip or turn the food while cooking. All you need is a remote thermometer (with alarm) to make sure you don't burn your food. As far as availability of fuel, you can find 100% guaranteed hard wood pellets from any Traeger dealer or order them direct on line. And in reference to the cost, I always thought $1000 for a grill??? I tell you, they are definitely worth it. Not only would I do it again, I am planning on purchasing a COM 150 commercial grill in order to start a business in the next month or two.

Daval · 07-25-2008, 04:39 AM

Quote:

Originally Posted by Mister Coaster

If you cannot afford either the Traeger or the Kamodo, a FANTASTIC smoker can be had for about $200. It's made by Weber and is called the Weber Smokey Mountain Cooker, or WSM for short. Welcome to Weber.com It's similar to the Kamodo in the fact that it is a vertical setup, but it's made of standard metal, like a normal charcoal grill. It burns plain old Kingsford charcoal and plain old wood for smoke flavor, no need to buy any special, hard-to-find, expensive fuels. I have had mine since Christmas 2003 and I absolutely love it. For the budget-minded smoker, this is the way to go.

A full load of charcoal will last 15 hours (give or take depending on wind, temperature and such) with nearly no attention given to the fire. I have done overnight cooks no problem with it. It is not as efficent with fuel as the Kamodo, but that's about the only drawback.

The results? Amazing! I'd put my WSM BBQ up against any other rig any day. In fact, I saw the Jack Daniels BBQ Cookoff on the Food Chanel not too long ago, and there was a team who used the WSM only. (3 or 4 of them, actually) They took first place in pork butt, and either placed or scored well in all others.

There are other "bullet" style smokers, but none are as high-quality as the Weber.

I was looking at these but I was a little concerned by the relatively small cooking area. I like to do Ribs (only done on my gas bbq so far indirect heat) and do between 6 and 8 racks at a time (thats all the room I have for) but with the Weber I think I would be really limited by how much room I have. Or am I wrong?
-----Added 25/7/2008 at 08 : 41 : 23-----
I've actually been looking at one of these. Anyone have one? I like the versatility that you can also bbq directly on the side smoker box if I just want to use charcoal for a steak or whatnot. The cooking area in the main area is absolutely huge and with the side smoker box I should be able to maintain a low temperature.

Barbecues Galore

Tully Mars · 07-25-2008, 01:23 PM

Quote:

Originally Posted by Tdoggg

I also have a Traeger bbq and am fortunate enough to live about 15 miles from where they are made. Not only do you get better results than you would with a gas grill but they are better made and will also outlast any weber out there.... You may pay a little more for a Traeger grill but they are WELL worth the investment if you like to bbq!

You live near Mt Angel? That's cool. Used to swim all the time near Scotts Mills. I've met Joe several times, kind of an odd duck. He used to come into Lysic's Wood Stoves in PDX all the time. I use to buy and install stoves from them.

I personally have a Kingsford that I love. But I like soaking my own chips and using Charc. Last I heard all the Traegers were all pellets, right?

eribrav · 07-25-2008, 04:27 PM

Daval I picked up the Weber about a month ago.
It's on the patio at summer camp and we are having blast with it.
We've made the best ribs we or any of our guests have ever tasted.
There is a website something like "virtual weber bullet" or something like that with cooking tips and recipes (don't have the link handy right now).
The cooker easily holds 4 racks of ribs. There are upper and lower grates and each holds 2 racks, lying flat side down.
There is a technique for skewering your ribs, where you can cook them upright on their side, and I think then you could get 6 racks on.
Give it a try.

Modo · 08-06-2008, 09:39 AM

Thanks for all the information. Been looking to get a smoker.

Mister Coaster · 08-07-2008, 07:06 AM

Daval: (just saw this revived topic)

The Smokin' Pro (or similar rigs) are good, and they have great capacity. However, temperature control for "low & slow BBQ" on rigs like this is much more difficult. Smoker boxes like these are designed to burn wood, and wood alone, not charcoal, which means adding fuel gives you a temperature spike. I work with a guy who has one of these and he hardly ever uses it because it is so tough to keep the temps right in the target range.

For the Weber, I have cooked as many as 8 racks at a time on it by using the rolling technique. Here is a pic of rolling ribs (not mine) with 3 on one grate.

You can roll them a bit tighter and get 4 per grate, or perhaps even 5 if the racks are particularly small. There are also various rib racks that hold them straight & on their side, but I prefer rolling. I have also cooked as many as 6 large pork butt roasts on it. Unless you are cooking for an army, the Weber has plenty of space.

Ayashe · 08-09-2008, 09:43 AM

I have some of the fondest memories of a good smoked turkey with friends for Thanksgiving dinner. Have wanted to pick up a smoker but the price made it out of reach for myself. That terra cotta idea sounds interesting though, may have to give that a try sometime.

GSRIDER · 08-12-2008, 12:04 PM

I prefer the old school stick burners. Something about standing around a cooker makes me feel all warm and fuzzy.

Daval · 08-12-2008, 12:06 PM

What is a stick burner?

GSRIDER · 08-12-2008, 06:24 PM

A offset smoker, you feed it chunks of wood or small sticks.
Thats it on the left, the meat goes in the large section and the wood burns in the lower section

They take awhile to master, if one ever does. But there is something more passionate about cooking with fire you cannot control as with gas cookers or tragers.
Trust me, many a times I wish I had a trager when I didn't want the fuss of fighting the wind or the rain and having to constantly adjust my temps. I cook in BBQ comps and over the years you learn you want one thing out of your smoker; stable temps that will last over night. No sleep makes for grumps bbq'rs. Tragers are allowed in comp and thats the only time I covet.

When I come into that mysterious landfall of money i keep hearing about I'll be buying a Spicewine cooker

nor rain, wind, sleet or snow can effect this.

07-06-2003, 08:29 PM	#1 (permalink)
Liquor Dealer Super Agitator Location: Just SW of Nowhere!!! In the good old US of A	World's greatest Smoker/Cooker I kinda' pride myself on my cooking. I'm not real good at a lot of things but I do cook those things that I really like, pretty well, even if my talents are only known to a select few. I love barbeque. Many places in the world are known for their barbecue but few really live up to their reputations. The best ribs in the world! King's in Liberal, Kansas. The second best, at a place in Hot Springs, Ark. supposedly frequented by some loser who at one time was a piss poor excuse for President - food's good though! The best barbecue in the world, at least so far as barbecue sandwiches are found in Amarillo, Texas. I don't know what their secret is - have no idea what they do to them, but their sandwiches are the best barbecue on earth. Once upon a.... when I was younger, those sandwiches cost two-bits a piece, took two or three to fill you up if you were really hungry! they took a knife - looked like a short machete - sliced two of three pieces off a brisket and then chopped them up really fine - took whatever would fit on the end of that big knife, put it on a really small heated bun, and sopped on some type of clear sauce with a little mop lookin' thing - it was great - sweet, and delicious! I've never figured out what was in that sauce, but the sandwiches were basically the same at 10-15 places in all parts of town - a little shack looking restuarant with old fashioned school desks - you know the old kind with a chair and a sorta' wing desk that was attached ( I think they were all right handed - that was back when being left-handed was a sin but that's another story!) The food was simply great - Anyhoo! I finally found a cooker that makes any and everyone an expert! You cannot screw-up a decent piece of meat and you can create a masterpiece with a good cut - like prime-rib. I bought a Traeger grill and I'm tellin' you right know that nothing will cook a better piece of meat - These grills burn wood pellets - they maintain a constant temperature, they feed wood pellets with an auger into a firebox and a fan circulates the heat - They have an electronic ignition, jut flip the switch to on and it's ready to cook in about ten minutes - I'll throw in their website if your're interested - http://www.traegergrills.com/index.htm - They are not cheap but I guarantee, you can be an expert chef in one day. No brag - just fact! Oh yeah! I'll share my favorite marinade recipe; I bottle of good beer 1 bottle of Dr. Pepper and a good splash of Curly's Brisket Marinade Sauce ( 1/4 to 1/3 cup) Try this in a sealed bag for 12-14 hours before you cook - I guarantee it's good! __________________ Life isn't always a bowl of cherries, sometimes it's more like a jar of Jalapenos --- what you say or do today might burn your ass tomorrow!!!

07-07-2003, 01:30 AM	#2 (permalink)
yabobo Lust Puppy Location: in your closet and in your head...	Liqour dealer thanks for the link. Would like to see one of these grills up close and personal before making that kind of investment. I've owned the weber gas grills in the past and the were excellent. I was able to smoke on them some too. I'm back on charcoal,&wood and have been for two years. I've been searching for the best in grills and smokers and have come close to buying but still waiting. I like all the different flavors of pellets that are available. It's hard to get anything but hickory,oak,and mesquite wood. Love apple when I can get it. __________________ Why do they sterilize the needle for lethal injections? Only in America......do we use the word 'politics' to describe the process so well: 'Poli' in Latin meaning 'many' and 'tics' meaning 'bloodsucking creatures'.

07-08-2003, 03:46 AM	#4 (permalink)
yabobo Lust Puppy Location: in your closet and in your head...	They look nice if I had a fancey house Sounds like they are functional. All these choices makes me think that I can build my own...hmmmmm. Wife would love that. I'd stay out of her hair for a couple of months.. __________________ Why do they sterilize the needle for lethal injections? Only in America......do we use the word 'politics' to describe the process so well: 'Poli' in Latin meaning 'many' and 'tics' meaning 'bloodsucking creatures'.

07-08-2003, 11:17 AM	#5 (permalink)
sipsake Psycho Location: Memphis	Now, how can I take anyone seriously who thinks the best ribs come from Kansas. Memphis, TN; Blues City Cafe or Rendevous, take your pick. Oh, and President Clinton used to eat at Doe's. Best fried pickles in the world, ribs are ok. __________________ When life hands you a lemon, say "Oh yeah, I like lemons. What else you got?" Henry Rollins

07-18-2004, 07:20 AM	#7 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	If you cannot afford either the Traeger or the Kamodo, a FANTASTIC smoker can be had for about $200. It's made by Weber and is called the Weber Smokey Mountain Cooker, or WSM for short. http://www.weber.com/bbq/pub/grill/f...spx?g=2820&t=c It's similar to the Kamodo in the fact that it is a vertical setup, but it's made of standard metal, like a normal charcoal grill. It burns plain old Kingsford charcoal and plain old wood for smoke flavor, no need to buy any special, hard-to-find, expensive fuels. I have had mine since Christmas 2003 and I absolutely love it. For the budget-minded smoker, this is the way to go. A full load of charcoal will last 15 hours (give or take depending on wind, temperature and such) with nearly no attention given to the fire. I have done overnight cooks no problem with it. It is not as efficent with fuel as the Kamodo, but that's about the only drawback. The results? Amazing! I'd put my WSM BBQ up against any other rig any day. In fact, I saw the Jack Daniels BBQ Cookoff on the Food Chanel not too long ago, and there was a team who used the WSM only. (3 or 4 of them, actually) They took first place in pork butt, and either placed or scored well in all others. There are other "bullet" style smokers, but none are as high-quality as the Weber. __________________ If you have any poo... fling it NOW!

07-07-2003, 04:47 AM	#3 (permalink)
mtsgsd Addict Location: Wisconsin, USA	Looks cool but I'll defend my Kamado against all comers any day! www.kamado.com These are ceramic smoker/grills and are unbelievable. They can run for 30 hours or more on one load of charcoal, and work like clay ovens. You set them and forget them. No power hookup required. Another cool thing is that moisture is retained inside of the smoker so you don't need a pan of water to keep the meat from drying out. These aren't cheap either, but they are worth every penny. Pretty good looking too! Btw, there is a knock off of the Kamado called "The Big Green Egg" pretty much the same thing, but smaller, and not quite as well built over all. Plenty of rabid fans on either side of the fence though.

07-08-2003, 03:18 PM	#6 (permalink)
mtsgsd Addict Location: Wisconsin, USA	I just took a look at that metal smoker. The pellet idea is cool, and the temp controller is a nice idea. Only problem is that one box of pellets (10#) is only going to last 20 hours at the most at the "smoke" setting. I smoke port butt for 24 hrs. routinely, and it only takes a couple of pounds (if that) of lump charcoal. Should be great for shorter cooks though with that temp controller, and fool proof burning.

07-30-2004, 07:17 AM	#8 (permalink)
unoaman Loser Location: Scenic Drive	I drool over the smokers you guys describe, everytime I see one of them. Not really a matter of expense, but I have gotten so used to my barrel, with the dropped down firebox on the side, that I just don't think with my limited skills I could do any better. Also, mentioned this in another post, but if you want something different than hickory, or misquite go by a lumber yard, and beg some un-treated oak scraps. Lighter smoke flavor than the popular two, but you can lay the smoke to something for hours without it getting a strong flavor.

07-30-2004, 12:32 PM	#9 (permalink)
Tdoggg Upright	I also have a Traeger bbq and am fortunate enough to live about 15 miles from where they are made. Not only do you get better results than you would with a gas grill but they are better made and will also outlast any weber out there.... You may pay a little more for a Traeger grill but they are WELL worth the investment if you like to bbq!

08-10-2004, 04:19 PM	#10 (permalink)
edmos1 Daddy Location: Right next door to Hell	Would the Good eats Terra cotta smoker work? http://www.michigan-sportsman.com/fo...ghlight=smoker

08-12-2004, 08:55 AM	#11 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	Alton Brown is definately the real deal. I've cooked a few of his recipes, and the all turn out awesome. I'm sure that setup would yeild some pretty good results. My only warning would be that if you do this once, you may be wanting to do it again and again. That will probably make you want to buy a regular smoker. Give it a shot and post your results! __________________ If you have any poo... fling it NOW!

08-13-2004, 10:04 AM	#12 (permalink)
'47Geezer Upright	I bought a used Traeger on eBay a few months back, and I'll have to agree with LD. I've had about every kind of cooker made over the years and have been very lucky with all of them. What really impresses me about the Traeger is being able to fill the hopper, turn it on and get on with other things for two or three hours while it maintains a constant low temperature (which we all know is the secret to real barbecue, if we've been paying attention) I 'cued a fifteen pound brisket last week my Texas-born wife declared to be as good as anything in Austin.

08-18-2004, 08:53 PM	#13 (permalink)
GM2 Insane	World's best smoker

09-01-2004, 05:36 AM	#15 (permalink)
clog Upright Location: Texas	Thank you for all of the smoker tips. I have been using a piece of junk Brinkman smoker for the past year and can't wait to try something new! __________________ One fish two fish red fish blue fish

09-05-2004, 06:46 AM	#16 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	kutulu: I saw that episode of Good Eats with the cardboard box smoker. Yes, it works, but you'd probably not be able to use it more than once before you needed a new box. I never liked the sawdust idea for smoke flavor, but it IS wood, so it would work. If you are looking to "rig up" a smoker, the terra cotta one looks like it would withstand the test of time better. clog, yeah, I've heard about all the problems with the Brinkman smoker. If you get the Weber, you won't be sorry. Although at a glance they look a lot alike, there are small differences on the Weber that make it a much better piece of equipment. The weber is called the "WSM" for short, and the Brinkman is the "ECB" (El Cheapo Brinkman). __________________ If you have any poo... fling it NOW!

09-05-2004, 08:48 AM	#17 (permalink)
clog Upright Location: Texas	Thanks Mister Coaster, I agree. The Brinkman isn't engineered properly. I don't know if I can do a good job explaining it - but as the charcoal turns to ash, ash clogs all of the air intakes, which in turn puts the charcoal out. Very annoying. If I have about $200 to spend for a smoker - what would everyone reccomend? __________________ One fish two fish red fish blue fish

09-06-2004, 01:20 PM	#18 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	Well, I have the Weber, so I'm a little biased. The other smokers mentioned in this topic were the Kamodo and the Traeger. The cheapest Traeger is $700. The cheapest Kamodo is $249, and that is a single grill surface at 13". The 18" Kamodo (same size as the Weber) is $500. My Weber has dual 18" cooking grills surfaces and is $189 at Barbecues Galore and Amazon. If you have only $200 to spend, it sounds like the choice has been made for you. The Weber has a charcoal grate that is raised above the bottom of the smoker, allowing ash to fall down to the bottom, not choking out the fire or blocking the vents. The vents are not on the very bottom, they're up a bit more. Looking fore more positave feedback about the WSM? Go here... http://www.virtualweberbullet.com/ __________________ If you have any poo... fling it NOW!

09-11-2004, 12:10 PM	#19 (permalink)
thingstodo A Storm Is Coming Location: The Great White North	If you want to smoke indoors when the weather sucks and you also want it fast - which means you still have to cook the meat later, try this: http://www.chefscatalog.com/store/ca...d=cprod2300034 I've had one for 15 years and still use it. You can get a variety of wood chips for it.... oak, hickory, alder.... you name it. The alder is awesome for salmon if you use the new "wild" salmon. Of course, I don't live near Seattle where they get the good stuff!! __________________ If you're wringing your hands you can't roll up your shirt sleeves. Stangers have the best candy. Last edited by thingstodo; 09-11-2004 at 12:12 PM..

09-15-2004, 01:01 PM	#20 (permalink)
shadrock Crazy	I have a chargriller smokin pro and have been pretty damn happy with it. I know a lot of people knock them but it has worked fine for me. For $160 I got a setup that can barbeque two racks of spare ribs and two drunken chickens and then grill a flank steak in the fire box at the same time. One day I hope to upgrade to a Klose: http://www.bbqpits.com/ But for now my char grill has been fine. I highly recomend the book Smoke And Spice for recipes!

10-12-2004, 05:35 PM	#21 (permalink)
beteez2 Upright Location: ga	big green eggs rule

10-12-2004, 06:35 PM	#22 (permalink)
william Psycho	Traegergrills sound nice, but please - are they really worth $700? To be honest, I use a cheap CharBroil charcoal grill - friggin' thing works great! I've used gas and charcoal in the past, both do their their job. Advantages go between them - gas is faster and easier to control; charcoal gives a better flavor. I build gas grills, so I see the quality between certain models. And to be honest, a lot of different models come from the same manufacturer. I prefer it when customers are on the floor and they ask to speak w/me (because I put them together). Bottom line - is an electric grill as good as gas or charcoal? Is it worth paying $700, when you can buy a decent Weber gas grill for $350? Weber grills last for about 15 years (so I've been told - by previous and current owners). I don't work for Weber, but from the lines we sell, these seem to be the most dependable.

10-17-2004, 04:55 AM	#23 (permalink)
Jay Francis Psycho Location: Houston, Texas	Speaking of smokers, I picked this trick up on a recent trip to England. It turns out that many chimneys were rigged up so that hams and other meats for smoking could be laid out in the chimneys, benefitting from the wood smoke that went up the flue. Never ocurred to me before, but if one had a wood burning fireplace, you could probably rig it up for smoking meats. Jay

07-24-2008, 08:18 PM	#24 (permalink)
TreagerMan Upright	I have a Great Outdoors (Smokey Mountain Series) propane smoker and a Traeger BBQ 075 grill (with cold smoker attachment). Both have their strengths, but it really comes down to what kind of flavor that you are looking for as to which kind of cooker that you want. If you crave heavy wood smoke flavor, then you should stick to a smoker. If you want smoke flavor and ease of use, then buy a Traeger. Unlike a smoker, you will never need to add or change chips, pellets, or anything during the cooking process. Not only that, a Traeger uses indirect heat, so you don't need to flip or turn the food while cooking. All you need is a remote thermometer (with alarm) to make sure you don't burn your food. As far as availability of fuel, you can find 100% guaranteed hard wood pellets from any Traeger dealer or order them direct on line. And in reference to the cost, I always thought $1000 for a grill??? I tell you, they are definitely worth it. Not only would I do it again, I am planning on purchasing a COM 150 commercial grill in order to start a business in the next month or two.

07-25-2008, 04:27 PM	#27 (permalink)
eribrav Junkie Location: upstate NY	Daval I picked up the Weber about a month ago. It's on the patio at summer camp and we are having blast with it. We've made the best ribs we or any of our guests have ever tasted. There is a website something like "virtual weber bullet" or something like that with cooking tips and recipes (don't have the link handy right now). The cooker easily holds 4 racks of ribs. There are upper and lower grates and each holds 2 racks, lying flat side down. There is a technique for skewering your ribs, where you can cook them upright on their side, and I think then you could get 6 racks on. Give it a try.

08-06-2008, 09:39 AM	#28 (permalink)
Modo delusional Location: USA half way between East and West	Thanks for all the information. Been looking to get a smoker.

08-07-2008, 07:06 AM	#29 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	Daval: (just saw this revived topic) The Smokin' Pro (or similar rigs) are good, and they have great capacity. However, temperature control for "low & slow BBQ" on rigs like this is much more difficult. Smoker boxes like these are designed to burn wood, and wood alone, not charcoal, which means adding fuel gives you a temperature spike. I work with a guy who has one of these and he hardly ever uses it because it is so tough to keep the temps right in the target range. For the Weber, I have cooked as many as 8 racks at a time on it by using the rolling technique. Here is a pic of rolling ribs (not mine) with 3 on one grate. You can roll them a bit tighter and get 4 per grate, or perhaps even 5 if the racks are particularly small. There are also various rib racks that hold them straight & on their side, but I prefer rolling. I have also cooked as many as 6 large pork butt roasts on it. Unless you are cooking for an army, the Weber has plenty of space. __________________ If you have any poo... fling it NOW!

08-09-2008, 09:43 AM	#30 (permalink)
Ayashe Psycho	I have some of the fondest memories of a good smoked turkey with friends for Thanksgiving dinner. Have wanted to pick up a smoker but the price made it out of reach for myself. That terra cotta idea sounds interesting though, may have to give that a try sometime.

08-12-2008, 12:04 PM	#31 (permalink)
GSRIDER spurt king Location: Out of my mind	I prefer the old school stick burners. Something about standing around a cooker makes me feel all warm and fuzzy. __________________ No signature at this time.

08-12-2008, 12:06 PM	#32 (permalink)
Daval Junkie Location: The True North Strong and Free!	What is a stick burner? __________________ "It is impossible to obtain a conviction for sodomy from an English jury. Half of them don't believe that it can physically be done, and the other half are doing it." Winston Churchill

08-12-2008, 06:24 PM	#33 (permalink)
GSRIDER spurt king Location: Out of my mind	A offset smoker, you feed it chunks of wood or small sticks. Thats it on the left, the meat goes in the large section and the wood burns in the lower section They take awhile to master, if one ever does. But there is something more passionate about cooking with fire you cannot control as with gas cookers or tragers. Trust me, many a times I wish I had a trager when I didn't want the fuss of fighting the wind or the rain and having to constantly adjust my temps. I cook in BBQ comps and over the years you learn you want one thing out of your smoker; stable temps that will last over night. No sleep makes for grumps bbq'rs. Tragers are allowed in comp and thats the only time I covet. When I come into that mysterious landfall of money i keep hearing about I'll be buying a Spicewine cooker nor rain, wind, sleet or snow can effect this. __________________ No signature at this time.