Smokers

[bearcreek paul]

Smokey mountain from walmart 10yrs old and works great.Just add your chips to the basket fill the pan with water and set your temp.
Great Outdoors Smoky Mountain 20" x...


$128.00

 

[Chuck52]

I've got a pretty cheap electric smoker that does OK, though the thermometer went out in a year and I replaced the heating element, too. What some said about getting smoke with the electrics is true for many, I bet. Mine came with a little pan to put chips in that set close to the element. You'd never get smoke doing it that way, so I just put chunks of wood directly on the element. That works fine. The heating element I replaced wasn't damaged by putting the wood on it; the controller developed a short and the replacement came with a new element. As to time considerations, I've read that you really get most of the smoke flavor in the first hour or so of smoking. That seems to be about right, because I usually quit adding wood after an hour or so and I get plenty of good smoke flavor. This thing heats up just fine and gets to 220-240 fast enough for me. In fact, I usually end up getting the meat done too quickly.

Chuck

 

[scgargoyle]

I run a UDS (Upright or Ugly Drum Smoker) It's home made, and will run a steady 225 for over 20 hours with no tending on regular charcoal. These are very popular on BBQ forums. It's very common on large pieces of meat to let it run over night. I got lucky and found a stainless steel barrel to make mine from. This is the only smoker I've ever had good results from. Google UDS and BBQ Brethren to find the longest thread I've ever seen on a forum!

 

[GGB]

I've got to check out this UDS. You got my interest when you said you could load it up and go for 20 hours. Then I saw the beer bottle opener on the side. Perfect!

GGB

 

[merrickvilleguy]

I have a bradley electric ... works great. I run it for up to 24hrs depending what I am smoking. Have run it for hundreds of hrs over the last year and no problems. Works great even at -10c outdoors. I can get you pics if you like, it's just plain awesome.

Only downside is the timer only goes to 4hrs. So all I do is use that time to turn things in the smoker.

The pic here is 24hr smoked salmon, smoked until dry.

 

[NativeSon]

I believe we are making a rather simple thing complicated... The use of wood smoke is to give the meat flavor. If you are limited by time and circumstances, use your indoor oven. If you are trying to cook a big brisket, season it, wrap in foil and cook it slowly in the oven... before it's fully done, remove it and place it in your smoker for an hour or so. Simplify is the key.

Come on Doug. You live in the center of the BBQ universe. Your way is simple & uncomplicated but it ain't Real Texas BBQ. Low & slow is the way to go. Hickory, post oak, pin oak, mesquite, or pecan I don't care. Every one has their favorite, but it has to take some time. And I don't season my briskets, just put a lot of smoke on them(that's how you get the smoke ring). All that seasoning get's trimmed off with the fat.

 

[ddigger]

I to use the smokey mnt. As a matter of fact fired it up yesterday, 2 kinds of pork ribs and a beef brisket, turned out great! My wood of choice this time was alder.

 

[jeffreythree]

I have used many different heavy duty home built smokers, and can't beat the consistency of the little Brinkman electric I use now. It took a couple of trials to see how it cooked and how I liked it. I think it is the water(or beer in my case) bowl that helps keep meats moist, and I throw chunks in whenever the smoke stops coming from the gaps. I cook 4 chickens oiled up with olive oil for 4 hours, or a pork shoulder and a small brisquit with a dry rub all day in it with hickory or mesquite. Just don't offer to smoke a turkey for Christmas with one when the forecast is for 30's and wind and they give you a 25lbs one instead of the 2 12's you told them to get .

 

[Quickster2]

I am looking at getting a Smoker. Small and easy to use. If it's not easy to use its probably not going to get used. I have been looking at the Masterbuilt 30" electric smoker. Can these be used under a covered deck without staining the ceiling? Masterbuilt 30'' Electric Smoker

I just bought a Cookshack Model 50 I found brand new. Masterbuilt are OK for light duty. All the reviews and people I have talked to do not recommenf them. Get a Bradley if you are not sure you want to spend the money on a Cookshack or equivalent. I was going to buy the Cookshack Smokette Elite until I found a new Model 50. My 2 cents.

 

[The Dougster]

Nativeson.... I know they way I described is not "real Texas BBQ", but the OP had one of those dinky electric smokers and it sounded like he either didn't have time to do it right or didn't want to take the time to do it like "Real Texas BBQ", thus my suggestion. Cooking a brisket in the oven makes cooking "low and slow" easy for him. The trick is to remove the brisket or whatever out before it's fully cooked and then give it a good smokin.... Gotta remember that not everyone has the advantage of living in the Great Republic of Texas

 

[donn12]

It depends on what you want to cook. I have a weber WSM which was a little less than 300. Definitely the best one to get. In my opinion you really need to burn wood and or charcoal for the food to be smoked. I can do BB ribs in about 4 hours. A pork butt (for pulled pork) is more like a 12 hour+ cook but that is done overnight so it does not need much. Most of the time chicken gets grilled on the charcoal grill and most beef gets done on the gas grill. When I go to the beach for a week I just take my weber kettle and I can do pretty much everything on it. At $90 this is a real good way to get started or spend a little more and get the ash catcher at the bottom.

 

[sodamo]

Definitely NOT an expert here. Have a Primo ceramic cooker ( kinda American made Big Green Egg) and use Ohia wood to smoke mostly. Did a 25lb turkey for TDay, numerous chunks of beef including standing rib, sirloin, and ribeye; a few chickens; various cuts of pork from butts to tenderloin. Haven't done fish yet, but that salmon got me thinking....
As I said, no expert, but if word gets out for some reason there are plenty of people around the table. I'm not a tend the fire kind person. Get my smoke in the beginning, get my temp near where I want, then drink a few beers til the temp probe alarm goes off.
Good thing we already got a party to go to this weekend, otherwise....

 

[impdaddy]

My son built an "ugly drum smoker" or UDS --google it. made from a 55 gal drum. simple as anything and cooks wonders. Kinda like a pit barbeque. easy to keep temp at right level and burns very little lump charcoal with peach/apple/wood added. MMMMM:thumbsup::thumbsup:

 

[Housten]

I have my MES on the screened-in porch. I have no problems with smoke damage on the ceiling. Wish I could say the same for my gas grill.

Housten

 

[whistlepig]

After 10 months of contemplating a smoker I finally ordered one yesterday. A friend has the same one I ordered and he is very happy with it. Should be able to pick it up next week. I am really looking forward to smoking my first set of ribs. I have been doing a lot of reading about smoking. Seems folks are pretty passionate about their smoking. Bass Pro Shops Electric Smokehouse Smoker | Bass Pro Shops

 

[deepNdirt]

:thumbsup:

After 10 months of contemplating a smoker I finally ordered one yesterday. A friend has the same one I ordered and he is very happy with it. Should be able to pick it up next week. I am really looking forward to smoking my first set of ribs. I have been doing a lot of reading about smoking. Seems folks are pretty passionate about their smoking. Bass Pro Shops Electric Smokehouse Smoker | Bass Pro Shops

this one is very similar in design as the Smoky mountain smoker version I have, although I hope it is of thicker sheet metal then mine, I have used mine a few times over the year that I've had it, and apparently at one time it got rather hot and warped the door, on Thanksgiving I smoke 2 turkeys and as we all know poultry must be cooked at above 325 actually 350 would be good, However due to the door not sealing off good I could not achieve a temp any hotter than 325* so I had to cook and the lowest permitted level for poultry, and could not open the door often to check on it because the heat would escape and take 20 minutes to get back up to 325* again, and to get it up to this temp I had to wedge the door shut tight,
BTW I rigged mine with a electric rotisserie just for the cooking of chicken or turkey,

Now the one I have is Lb gas and this might make a difference, the other times I used it just for smoking and slow cooking pork ribs and pork shoulder, and did just fine,
But the short of it all... I'm still going to build a heavy dusty one some day:thumbsup:
good luck and have fun with your smoker:drink:

 

[whistlepig]

:thumbsup:

this one is very similar in design as the Smoky mountain smoker version I have, although I hope it is of thicker sheet metal then mine, I have used mine a few times over the year that I've had it, and apparently at one time it got rather hot and warped the door, on Thanksgiving I smoke 2 turkeys and as we all know poultry must be cooked at above 325 actually 350 would be good, However due to the door not sealing off good I could not achieve a temp any hotter than 325* so I had to cook and the lowest permited level for poultry, and could not open the door often to check on it because the heat would escape and take 20 minutes to get back up to 325* again, and to get it up to this temp I had to wedge the door shut tight,
BTW I rigged mine with a electric rotisserie just for the cooking of chicken or turkey,

Now the one I have is Lb gas and this might make a difference, the other times I used it just for smoking and slow cooking pork ribs and pork shoulder, and did just fine,
But the short of it all... I'm still going to build a heavy dusty one some day:thumbsup:
good luck and have fun with your smoker:drink:

It's kind of an entry level smoker to me. It was on sale with free shipping and I had a $20.00 off coupon. A close friend has had the same model for four years and he is very pleased with it. I realize that there are much better smokers out there. This my first smoker and wanted to give this a try before spending the big bucks for a premium smoker.

 

[Pete Judd]

I just have a little smoker right now, but I will even throw in store bought hotdogs before tossing them on the BBQ. A couple of days ago, cut some more cherry, and alder for smoking. Easy to cut the rounds, but takes a while to strip the bark off. And some of that will go on to the BBQ as well.

 

[2LaneCruzer]

Although Oklahoma isn't in the Great Republic of Texas, we cook some good stuff up here also...the biggest difference I can see, is that Texas smokers, on the average, have one more axle that ours...and I have never experienced better hospitality than what you get in Texas.

Having said that, I thought I would add my 2 cents worth. Over the years, I have owned Weber kettles, Cajun Cookers, Brinkman smokers, and I currently have a Weber Smoky Mountain, Weber kettle and a Big Green Egg. I started out with a Cajun Cooker; they are cheap, do a pretty good job, but you have little control over the heat. The equivalent Brinkman was unacceptable.

The WSM is an excellent cooker, well made, holds the heat well, and has vents to control the temp, although the water pan is a great heat regulator. It's as close to "set it and forget it" as you'll get. As someone else said before, ribs in about 4 hours, chickens the same and they are excellent...and it has 2 cooking grates.
Biggest drawback: They are PITA to clean up...but the food is worth it.

The Big Green Egg, is a great smoker. I can't say that the ribs are any better, but they are excellent by any stretch of the imagination. It may be that the water pan in the WSM tends to help maintain moisture for stuff that has to cook a long time; the BGE doesn't have one. Big advantage of the BGE is that it's convenient, and has little clean up...you do have to empty the ashes, though, but a thorough cleaning maybe once a year. Only drawback, it has only one cooking grate.

Cooking on a smoker is as much an art as anything; if you don't enjoy diddling with time/temp, different smoking woods, rubs, sauces, etc., you will be a bit conflicted with a smoker, especially using charcoal. Be glad to exchange recipes and techniques...we have a cookout at my place every year...ribfest we call it...for our car club. Most heard comment? "Best ribs/chicken I ever ate! For a cookout for 20 or 30 folks, I have to cook about 10 slabs of ribs and a couple of chickens, so I use both the WSM and the BGE.

 

[jinman]

Seems folks are pretty passionate about their smoking. Bass Pro Shops Electric Smokehouse Smoker | Bass Pro Shops

Dave, that's the same smoker as the [ame="http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Smokehouse/dp/B00104WRCY/ref=sr_1_2?ie=UTF8&qid=1323011089&sr=8-2"]Masterbuilt Smoker[/ame]. That was my first smoker and I loved it, but after about three years of sitting out in the weather, the heating element quit working. I haven't ever checked to see what is wrong with it because my darling wife bought me another one that is larger, stainless steel, and has glass in the door so I can look in and see what is going on without opening the door. I like the Masterbuilt smokers a lot, but there are some things you will want to do that are different with them and a traditional wood smoker.

The wood chip drawer is a big plus, but I've found I prefer to add dry chips rather than water soaked chips. When you are smoking on low heat, adding additional water soaked chips can extinguish your smoldering chips and then the heating coils don't stay on long enough to get the chips going again. When you are smoking at 200 to 225 degrees and the smoker is up to heat, it doesn't take much heat from the coils to maintain that temperature and it's not enough to get the chips going. Therefore, the smoke is reduced dramatically. I actually make it a practice to use dry chips and then open the big door every hour to baste the meat. I leave the door open until the inside temperature drops to 150 or lower. That way when I close the door and add chips, there will be a full heavy smoke cycle as the heater brings the smoker back up to full temperature.

With that smoker, you won't have to worry about the outside of your meat turning black from smoke tar as in a traditional smoker. You can leave meat in the smoker for 6 hours or longer and it will not have to be wrapped to keep it from turning black like some smokers. Your meat will have a dark coating, but not the heavy black tar you see in regular smokers. I find ribs are tender and delicious after 5 hours at 200 degrees. If you then raise the temperature to 225 or 250 for an addtional hour, the ribs will fall off the bone and be delicious. I've done one brisket, but those take a long time at low heat, maybe up to 10-12 hours, to be fully cooked and tender. I prefer to do pork, ribs, chicken, and ham. Those are all easily cooked in 4 to 6 hours.

I think you'll love your smoker and even cleaning isnt' too bad if your line your water pan with heavy foil before adding water/wine/beer. If you have a big container to soak the racks in soapy water, they come clean easily. Of course the inside of the smoker becomes very seasoned and nasty looking, but that's just the nature of a smoker. Run it up to 250 for an hour before smoking to sterilize the smoker and there will be no worries. Let us know how it turns out.

I've added some photos of my smoker in use. The first is with a brisket and ribs before smoking and the second is when I took the ribs out and kept smoking the brisket for a few more hours. They were all delicious.:licking: