Pellet, wood, charcoal brickett, or gas
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Pellet, wood, charcoal brickett, or gas
I've used them all, my favorite so far is the pellet. It's a pitboss 820. Second favorite is some cement blocks with a grill grate tossed on top
I like the Kamado style grill. I have an Egg and a new Vision should arrive today.
https://youtu.be/l40fVJeRGmc
I have them all. I find myself using the charcoal grill, and offset smoker the most.
Attachment 4
Gas/wood cabinet smoker works good too.
I have a propane grill, propane smoker that uses wood chips, and a pitboss pellet grill. They each have their purpose and depending on what I am cooking depends on which one I use.
Depends what you are cooking
This just got delivered to my house and I am stuck at work. Kinda like getting a Wes delivery and not being able to go home...
Attachment 11
I love the taste of smoked food but am always in too much of a hurry to fire up the smoker and babysit it for 3+ hours. I removed one grate and flavor bar from my gas grill and keep a cast iron box on the burner with some wood in it at all times no matter what I'm cooking. Obviously not the deep taste of a real smoker but it is noticeable.
I suggest a reverse sear on a good steak. 20 minutes smoking and then a high heat sear. Plenty of flavor. If you want more smoke just add more wood. Also makes it easy to get the perfect cook by starting slow and finishing hot.Quote:
Originally Posted by Kingrich09
You need to look into the pellet smoker/grill they are a set it and forget it
I have been eying a pellet smoker but my wallet has had other priorities lately.
I prefer ceramic as they hold heat better. Another option a flame boss. They make a universal one. Attachment 13
I only cook on oak,fruit,or nut wood in a small brick pit or mesquite on the Weber kettle. Here in the north west we have lots of maple,cherry,plum,alder and apple to cook on live flames.
I bought a Traeger a couple of months ago. Absolutely love it. So easy that even the wife uses it. I’ve found that the pecan wood pellets are my favorite flavor now. Still have the offset charcoal smoker but not sure how much it will get used now.
I’m a huge fan of the offset smoker.
Been using gas for the last many many years due to convenience. Giving serious thought to picking up a charcoal burner because I miss the smell and taste...
Gas is easy! I find myself still using the old gas grill when I'm feeling lazy. Smoker is the only way to go! Low and slow.
Bought a Traeger last November. Never cooked prime rib at home, so, I thought I'd try it for a nice Christmas dinner. BAM! I think this was the best investment I've ever made. I think you could make a slab of cardboard taste good in that thing.
Attachment 69 Attachment 68
I switched over to a Traeger! Easy to run fall off the bone ribs yum
Bag of pellets 15 bucks
Traeger 800 bucks
The flavorful food it cooks priceless
I have an offset and Kamado, still learning how to use the "Egg" to my satisfaction.
I am in love with the Traegers! I have both the Junior Elite 20 and the Texas Elite 34 and use them regularly for just about everything! I have found that I like the LumberJack pellets the best for flavor and price.
I have an XL Big Green Egg and Mini Max. Would buy both again.
I have a smoke hollow 8500, sear burner, gas 3 burner, charcoal, and a smoke box with a smoke top..... the only thing it doesn't have is a rotisserie.
Traeger
I have a weber smokey mountain that I use for my smoking, and a charbroil propane grill for my other cooking.
Love my Weber Smoky Mountain for smoking, use a Charbroil charcoal grill for grilling. Too traditional I guess, lol.
Up until the time last year I had only used propane, then I picked up a pellet grill. My grilling ability has increased immensely.
I actually have pulled pork on the menu this week, can’t beat feeding 4 people for 2+ meals for $8 :)
I have an XL and a Mini Max Big Green Egg. If you know what you are doing, you can make good 'Q on about anything. I think the BGE makes it easier to do. It is more money than a lot of grills so if you only do dogs and burgers a couple times a year it is probably not worth it. I only use the lump charcoal and never use lighter fluid!
Weber Smokey Mountain with BBQ Guru electronics and Pit Viper blower fan. Holds 225 +/- 3 deg for 12 hrs on single charcoal load.
Tim, would you be willing to share model numbers or links with some more info on these items. I am very interested in adding something like that to my Smokey Mountain. TIAQuote:
Originally Posted by Tim Howe
I'm a gas grill guy for convience
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Stick burner is my smoker of choice... I'm old school i guess..
https://bbqguru.com/info/DigiQ
This is the system that I use. I rarely smoke meat when I’m not on my property. If you need to leave the pit you can get the better model that’s WIFI and you can control pit temp with your phone. If I was to do it again I would buy the WIFI system just to have that ability.
See below. Sorry I missed your reply and am late to respond.
I have the Masterbuilt Electric smoker . The only 2 things I don't like about is , it takes a long time to preheat and will only heat to 275 degrees,
which is not a big problem as most meats smoke at that temp or less..
But doing a beercan chicken the way I like needs 300 degrees for about 2 hours, give or take for internal temps.
Check out Malcomb's -How to BBQ right, He has a lot of good grilling/ smoking recipes.
My friend has an electric smoker and trust me they have a benefit. His smoked salmon comes out better than I can ever do with a charcoal smoker. I have given up on making smoked salmon and he has given up on making pulled pork! I have only found one smoking unit that could do both well. My next smoker will be a Yoder smoker. Just got to convince the wife!! She says the meat is always good on the smokey mountain so why spend $2,000. Give me time and she will come on board!
I have a Masterbuilt electric smoker and love it..
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I guess if I was buying a smoker and money wasn’t an issue, it probably get a Yoder. Since money is an issue, I have a Char-Griller Akron. I’ve replaced the seals on it with Green Egg type seals and really haven’t done much else. I’ve gotten some amazing BBQ out of it. I generally do pork Saint Louis style ribs or pork butts. I’m in Wisconsin and it works great in our winters. I had an old Texas dropped fire box smoker that I had to feed like a steam train. You get a lot of bang for the buck with akorn smokers. The only downside is space if you’re doing a lot of ribs.