Would like to get a smoker! Any Recommendations?
- Thread starter JWFilips
- Start date
Winelover
North Central Arkansas
It's pork.
Snakeoil
Well-Known Member
A man who displays his smoker in front of his house is one proud BBQ man!
I am a firm believer in the KISS principle. I started with an Brinkman electric smoker and have seen many others use all kinds of other types and still prefer my electric. It is a very simple cylindrical unit with an 110vac element in the bottom over some lava rocks. No temp control. Simply plug it in and let it go. There is a water tray about mid-way up the cylinder. Main grill is on the top and there is a set of racks to put a second grill below if desired. There is a large dome cover to close it up. The only mod I have made is I picked up a stainless soup pot in a flea market and removed the plastic handles. I put my wood chips in the pot and put the pot on top of the heating element/lava rocks. I used to wrap the chips in foil, but don't think cooking aluminum under my meat is a good idea. The pot makes cleaning out the ashes from the chips a snap.
I've done turkeys, ribs, butts, briskets and now meatloaf. The only extra step required is to wrap whatever you are smoking in foil after about 2 or so hours of smoking because you aren't going to get any more penetration after that. Wrapping in foil keeps the juices in. You really cannot overcook it once it is in foil.
Mine is probably 25 years old. The element finally died in it a couple years ago. I shopped around for a new smoker and was not crazy about what was out there. Yeah, you can spend a fortune on a new smoker. But as much as l love pulled pork and similar, it's not a flavor you can eat every week. So for me, the unit would be stored more than used. After looking, I searched the web and found a replacement element and was back in business. This smoker cost about $100 back in the 90's. I was at Walmart one day and this one was sitting in the garden department with a big dent in the dome top. I asked the manager about it and he said I could have it for $50.00. Brought it home, popped out the dent (does not even show) and have been using it since. I was so pleased with this smoker that I later bought 2 more at garage sales. Gave one to a friend who wanted one and have the other one at home.
Clean-up is pretty simple. The grill and water tray are all you need to clean. I usually swap out the dirty grill for a clean one when I put the meat in foil. I can then clean it while the crud is still hot and soft-ish. Water tray is a dump in the toilet (greasy water) and then a quick wash in the sink.
Here's a pic I found on the web. Not sure they make this one anymore. But others make round ones.
I am a firm believer in the KISS principle. I started with an Brinkman electric smoker and have seen many others use all kinds of other types and still prefer my electric. It is a very simple cylindrical unit with an 110vac element in the bottom over some lava rocks. No temp control. Simply plug it in and let it go. There is a water tray about mid-way up the cylinder. Main grill is on the top and there is a set of racks to put a second grill below if desired. There is a large dome cover to close it up. The only mod I have made is I picked up a stainless soup pot in a flea market and removed the plastic handles. I put my wood chips in the pot and put the pot on top of the heating element/lava rocks. I used to wrap the chips in foil, but don't think cooking aluminum under my meat is a good idea. The pot makes cleaning out the ashes from the chips a snap.
I've done turkeys, ribs, butts, briskets and now meatloaf. The only extra step required is to wrap whatever you are smoking in foil after about 2 or so hours of smoking because you aren't going to get any more penetration after that. Wrapping in foil keeps the juices in. You really cannot overcook it once it is in foil.
Mine is probably 25 years old. The element finally died in it a couple years ago. I shopped around for a new smoker and was not crazy about what was out there. Yeah, you can spend a fortune on a new smoker. But as much as l love pulled pork and similar, it's not a flavor you can eat every week. So for me, the unit would be stored more than used. After looking, I searched the web and found a replacement element and was back in business. This smoker cost about $100 back in the 90's. I was at Walmart one day and this one was sitting in the garden department with a big dent in the dome top. I asked the manager about it and he said I could have it for $50.00. Brought it home, popped out the dent (does not even show) and have been using it since. I was so pleased with this smoker that I later bought 2 more at garage sales. Gave one to a friend who wanted one and have the other one at home.
Clean-up is pretty simple. The grill and water tray are all you need to clean. I usually swap out the dirty grill for a clean one when I put the meat in foil. I can then clean it while the crud is still hot and soft-ish. Water tray is a dump in the toilet (greasy water) and then a quick wash in the sink.
Here's a pic I found on the web. Not sure they make this one anymore. But others make round ones.
Winelover
North Central Arkansas
Had the same exact Brinkman, back in Michigan. Heating element gave up the ghost. Substituted a electric hot plate and a small cast iron frying pan, on top, for the wood chips. Use it till we moved to Arkansas. Left it behind.
The Masterbuilt is stored in the garage. I move it out when it's being used...........close to the front door, so it's convenient for adding wood chips. If there is a threat of rain or snow, I'll move it onto the porch.
The Masterbuilt is stored in the garage. I move it out when it's being used...........close to the front door, so it's convenient for adding wood chips. If there is a threat of rain or snow, I'll move it onto the porch.
Snakeoil
Well-Known Member
That's a GREAT idea! Will keep that in mind if I'm still alive when the current replacement element dies. To expand on it further, your trick is an easy way to make an old charcoal smoker into an electric smoker. There are a lot of the charcoal Brinkman's and similar still out there.
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fiver
Well-Known Member
mine is the masterbuilt like Wine's but without the window.
i didn't want to pay the extra 30-40?$ for some glass i'd have to clean.
i kind of wish i had every time i have to open it to see what's going on inside.
anyway.
all the 'cool kids' [AKA smoker pro's] are now going to the drum type smokers.
i didn't want to pay the extra 30-40?$ for some glass i'd have to clean.
i kind of wish i had every time i have to open it to see what's going on inside.
anyway.
all the 'cool kids' [AKA smoker pro's] are now going to the drum type smokers.
Thumbcocker
Active Member
I would highly reccomend an electric smoker. That may be heresy to some but the temperature control and small size are worth it to me.
JonB
Halcyon member
My memory was just jarred with a thought...My dad used a electric smoker. I recall the name Firestone on it (old frig from back in the era where they were mostly or all steel), put a stack on top and air control in bottom. He used a hotplate, frypan with wood chips. Circa 1960s. I was told there was a lot of carp smoked in it. I recall it being moved from one house to another, when we moved (I was 12 at that time), and it was never used again.
smokeywolf
Well-Known Member
Jim, can you say what price point you have in mind?
smokeywolf
Well-Known Member
Anything below $1K, be it pellet, offset, or maybe to a lesser degree a ceramic kamado (egg shaped) grill will need some kind of protection from wind, because steel will be thin and susceptible to wind-chill/heat loss.
Because of your pretty cold winters, without protection from the elements, you would have to spend $2K and up to get an offset with thick enough steel to be functional in your climate.
If you can harvest an oak, pecan, fruit, nut or other hardwood tree every two or three years that would provide some or all of your fuel. While the ease of use of the pellet grills is very appealing, pellets is the only fuel you can use. With the kamado type grills wood chips, chunks or lump charcoal can be used individually or mixed together.
I'm sure there's a lot to be said for the electric smokers, but I have no experience with them. I would be a bit frustrated if our power went out and I didn't want to use the generator's power.
If I wanted to keep my expenditure under $1,000, I think I'd be looking at the electric, like Winelover shows in the picture. Wouldn't be much of a chore to figure out a wind-break to cover 3 sides. Lightweight so you can roll it into the garage, shop, covered patio, whatever, when not in use.
Because of your pretty cold winters, without protection from the elements, you would have to spend $2K and up to get an offset with thick enough steel to be functional in your climate.
If you can harvest an oak, pecan, fruit, nut or other hardwood tree every two or three years that would provide some or all of your fuel. While the ease of use of the pellet grills is very appealing, pellets is the only fuel you can use. With the kamado type grills wood chips, chunks or lump charcoal can be used individually or mixed together.
I'm sure there's a lot to be said for the electric smokers, but I have no experience with them. I would be a bit frustrated if our power went out and I didn't want to use the generator's power.
If I wanted to keep my expenditure under $1,000, I think I'd be looking at the electric, like Winelover shows in the picture. Wouldn't be much of a chore to figure out a wind-break to cover 3 sides. Lightweight so you can roll it into the garage, shop, covered patio, whatever, when not in use.
Snakeoil
Well-Known Member
The one I have at home was a garage sale find. Brand new in the box. I kept the box and in the winter, slip the box over the smoker to add a layer of dead air as insulation. Worked like a champ. I've since given up smoking in the winter months and tossed the box. It was getting kinda ratty anyway.
fiver
Well-Known Member
i keep mine on the front porch.
it gets used in the winter, if i can move enough snow to get to it.
i don't remember using it negative 30, but 10-F above or so has been no problem for it.
it's kind of heavy, but not so heavy i can't just bear hug it and throw it in the Truck.
i've taken it to the Lake and plugged it in on a little plastic folding table.
it gets used in the winter, if i can move enough snow to get to it.
i don't remember using it negative 30, but 10-F above or so has been no problem for it.
it's kind of heavy, but not so heavy i can't just bear hug it and throw it in the Truck.
i've taken it to the Lake and plugged it in on a little plastic folding table.
Josh
Well-Known Member
These do it all, best outdoor cooker I've ever used.