I know there are several experts on the smokers here. which should a novice get, a propane or wood? most of the time I charcoal stuff and I have a Holland grill I cook on some.
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I know there are several experts on the smokers here. which should a novice get, a propane or wood? most of the time I charcoal stuff and I have a Holland grill I cook on some.
Masterbuilt electric 40".
Masterbuilt electric
Break den spend the money to get a real grill he a large big green egg. Better than any other out there. I cans low smoke for 16 hours at 225 or I cancooka steak at 600-700 degrees
Masterbuilt electric
Telling yA Big Green Egg. Only grill/smoker you'll ever need. I'll put my smoked briskett or pulled pork up against any of the masterbilt food. It'll blow it away
I will take you up on that, but the only reason would be is because you are using big feet for your meat Oh masterbuilt electric you wont get a smoke ring but you will get simple easy way to smoke that always comes out good. You can get a masterbuilt on sale for 160 bucks and I think that big green egg is like a grandQuote:
Originally Posted by DonDon
This one!!Quote:
Originally Posted by satdoc1
Hush up DD
Blind taste test for $1000? I'll take that all daylong. The egg is like a convection oven and cooks evenly. I had a brinkman offset smoker that I loved but the first cooking with the egg made me realize how good it cooks. A lot of the BBQ circuit guys cookin the egg nowadays for certain things.
Sat, you just need a kiss on the cheek buddie lol
I volunteer as the unbiased judge for the smoke off.
I've always been a charcoal and wood kinda guy and still am.The Masterbilt electric is definitely more convenient to fool with and keeps constant temp thru the cooking process.I have found that if you take a piece of lump charcoal,put it in a plastic baggie and bust it up and put it in with your chips you will get better smoke in my opinion.The Masterbilt is definitely cheaper on supplies.It does a good job for what it was intended to do.I am sure Don knows what he is talking about as far as the EGG. It would be the last grill you would ever buy.My son has a friend that just started a high end catering business and he has a smoker with a rotisserie that will hold 4 whole hogs at once and I sure would not want to feed that monster!I still love my old Brinkmann Professional offset smoker!I've never built a fire in the main drum and I have a 1/8" steel plate in the fire drum so burn out has not occurred in the 20 yrs. that I have had that grill.Just my :twocents
I will tooQuote:
Originally Posted by bowhunter012463
Quote:
Originally Posted by olduckhunter
Been using a Master Built 30" for several years. I like it and it works really well for me but no matter which one you get, adding an A-Maze-N Smoker pan is the way to make these things absolutely rock. The Master Built is already a good basic unit but feeding the chip pan every hours gets old and with the A-Maze-N Smoker add on its a set and forget. It's also great for cold smoking cheese and bacon slabs.
You got a link to a site where we can look at and order these ?Quote:
Originally Posted by KAG
Brinkman offset smokers are awesome. A lot of work feeding it every hour or so but they out out some good food
Here you go G.A-MAZE-N Products, LLC
Normally these are $34 but he has some scratch and dent models for $22.....I just ordered 2 more to get the free shipping and to give one to my dad.......these really do work.
I know this is going to sound crazy but we cold smoked some scrambled eggs (big batch) for 2 hours over the holidays when we had a bunch of family here and even Grand ma was impressed. Went great with the biscuits and gravy. Cold smoking adds lots of things you can do and the A-Maze-N smoker makes is so easy
lots of youtube vids on these
I don't mind adding wood chips to my Masterbuilt 30 every little bit. I've got a stack of oak, cherry and hickory. Wish I could find some apple, pear, peach and pecan.
Quote:
Originally Posted by canebreaker
I found some of the things you were looking for last night and even Grape Wood
Let me google that for you
thanks guys. I think I remember on another thread someone said tractor supply handles them. there's one not too far from me. tell me more how the amazin' pan deal works. sounds like I might get one but how easy are they/it to hook up or whatever you have to do to put it in the smoker. one mentioned a 30 inch size. what size is the best? and crushing the charcoal up sounds like something I'd like to do.
and dd, I appreciate your input on the big green egg but at my age I don't think I want to invest that much in something I'd probably not use that much. not a 1000.00 worth anyway. I have a friend that has one and swears by it too.
Jus offering an opinion on what is considered the best out there. Didn't know how much ya had to spend. I've had mine 10 years and have baked bread and pizza in it plus all the brisketts, pulled pork, turkeys and chicken that I've ran through it
I got the Bradley electric smoker and use the auto feed with the wood discs. It feeds a new disc every 20 minutes.
Youtube has lots of video of the A-Maze-N smoker trays.Quote:
Originally Posted by olduckhunter
Search SmokingMeatForums.com - Smoker and smoking meat forums and reviews
Crappie fishing is our thing on this Forum.....smoking anything is their thing. Those guys there really have these dialed in and have lots of tips on these. There is also a section that has Hundreds of reviews on different smokers from actual owners. 30" vs 40" Master Built......I personally went with the 30" because its was about 1/2 the cost what the 40" version was. It does turkeys and hams. The 40" I wish I had because of the glass viewing area but I like my 30".
Ebay and lots of other places have the pellets at good prices. Takes about 12oz or so of pellets to fill the A-Maze-N tray completely. Some say they get 12hours of smoke out of a full tray.
I'm on my second 40" Masterbuilt and love It. The tornado took the first one, I'd had it for several years with no complaints. I do get a nice smoke ring on my meats. I also plan on getting an egg soon, not so much for the smoking but for high temp grilling. I'm sure once I have it I will experiment.
smoked turkey? how long does it take to smoke a turkey? does a book come with it that tells cooking times?
I have a tough time affording enough to fill my 30 inch mb. Whatever I wouldn't pay a nickel extra for a window.
This is just a rough guide to how I figure it.......approximately 25-30 minutes per lb. at 225 degrees. You can increase the smoke flavor if you cold smoke them for a few hours before adding heat. Internal digital thermometer is your friend with with big birds or hams as I cook them by internal temp not so much time.Quote:
Originally Posted by olduckhunter
I don't smoke a turkey. I cut the backbone out to flatten it out. Then cook it at 350 til it's done. I can cook a 15 lb bird in about an hour. The round dome and offset cooking is like a convection oven. Spatchcocking is what it's called when you cut the back bone out. Talk about one fine bird. You'll love it Chris. Promise you that. Yeh, it hurts spending 800-900 on a grill but the food is just that good. It's worth it