Electric, gas, pellet, ?
Wood, flavored wood?
I'd like to cap the cost at a couple hundred dollars.
Thank you
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Electric, gas, pellet, ?
Wood, flavored wood?
I'd like to cap the cost at a couple hundred dollars.
Thank you
The easiest would be the electric smokers (with pellets probably better flavor) pretty expensive and gas coming in second. The hardest but to me the most realistic flavor(cheapest) would be the regular old wood smokers. This is just my opinion. :twocents
Ive either have or had about every kind except pellets at one time or another.
Youll get lots of different opinions but my favorite for cooking in the backyard and staying within your price range is a Weber Smokey Mountain. They're pretty simple to operate but if you've never cooked much an electric one that you just set the temp and forget might be a better choice. Good luck whichever way you decide to go.
I have had about every smoker that’s in your price range and still not completely satisfied ! if time allows so that you could save up some more funds I would wait until you could afford a pellet smoker ! I currently have a cabinet style electric smoker that does good but you have to load the wood chips about every 45 mins and yes they make smoke cannons etc ! I have several friends that has the pellet smokers and as long you use them under a covered area they do great! Fill the hopper set the temp and let it do its job! My next one will be a pit boss or something along that line! :twocents
I don't know that I can school you. But, I can share my smoking journey. I began about 15 years ago with a New Braunfeld Hondo offset smoker. I used charcoal and wood, and probably smoked several hundred pounds of meat. This smoker had to be tended to keep temperature in the range (225-250 degrees). Adding charcoal and adjusting vents. My next grill is a Weber Kettle, which I purchased about four years ago. The Weber took some adjustment on my part. After a few months, I finally felt comfortable with it. I have gotten to the point where I can set it up and hit the smoking temperature and not lift the lid for 9 - 12 hours. The Weber prefers charcoal briquettes and does not burn lump charcoal at all. The Weber Kettle is $149.00. Two years ago my Wonderful Wife surprised me with a Char-Griller Acorn for Christmas. This is a less expensive Big Green Egg knockoff. Once again, this new grill took some adjusting on my part. After a few months of practice, I finally got a handle on it. I can set the Acorn up and smoke 12 - 15 hours at constant temperature. The Acorn loves lump charcoal and does not burn properly with briquettes. The Acorn is $299.00 at both Lowes and Home Depot. But, there are several differences in the two. The Home Depot version is built into a table. But, the Lowes is much sturdier build. Sorry to be so long winded. I enjoy smoking almost as much as I enjoy fishing.
Ken
I have hd just about every kind of smoker there is. they all have their strong and weak points. that being said. I went to traeger and wont ever look back. My first traeger i had 9 years then wanted a bigger unit. Made a bad mistake bought a pitboss 2 months and i almost tossed it through the window of the place I bought it. replaced controller twice auger motor once then controller out again. went back to traeger. I have never had a minutes issue with any traeger ive owned. Take care of them they feed you well. Leave them in the rain and outdoors 24/7 well your going to have issues and thats all pellet units. I keep mine in my garage and roll it out when I want to use it.
Masterbuilt Electric Smokers, MES for short.
Cost effective, in your range, easy to use.
You do have to load chips about every hour or so.
I have 2 of them.
No reason to get anything with a Glass door .
Smoke a couple times you won’t be able to see through it.
As worminken said, no schooling just information.
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Yes the masterbuilt electric would be in your price range. It's a good smoker although I had to modify my chip tray to get more smoke. I actually had started looking at pellet smokers, so I could load pellets and smoke for hours without adding chips. Then a friend showed me these, they make pellet trays and tubes you can use in the electric or any type grill it says. A-MAZE-N Products, LLC
You're right. I use one as well and having to put chips in every 30-45 minutes was not logical. I made an a-maze-n pellet tray out of some stainless gutter stuff that only cost me a few bucks. It can smoke for 6-8 hours now which is way more feasible. Plus you can buy a 40lb bag of oak or hickory pellets to put in it for $5.Quote:
Originally Posted by Slabprowler
The next smoker I buy will be a pellet though. Expensive but the best options out there that don't require you to babysit during the smokes.
I have amazen one also andi just got one of these i get 4 hours of good smoke from it also for more then half the costofthe a-maze-n unit something to look at too.Quote:
Originally Posted by Snubby
SMOKE KING 12" HEXAGON WOOD PELLET SMOKE TUBE. HOT OR COLD SMOKE. WORKS WITH ALL BBQ'S - Direct Igniter
Not in your stated price range but can't beat the taste from natural lump charcoal on a Big Green Egg. And it'll hold heat for over 16 hours. Versatility is unparalleled.
But I would shy away from propane as I've not liked mine.
Can't speak on the other types so listen to the replies...
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I agree on the "stay away from propane". My work purchased a few of these that I used to cook for a function. I was pretty disappointed in the performance, or lack thereof.
I have one of the 3 stack electric smokers from Bass pro .
It works great. I think it was about $150
I soak my wood chips over night. I can cook 8-10 hours easy without adding chips
Water lasts about 6 hours. But it’s easy to add thru the side door.
Whole chicken done in 4 hours without ever adding anything.
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Weber smokey mountain is a great smoker for a beginner. You can smoke for over 8 hours without adding fuel to it. For a charcoal smoker they are extremely easy to regulate heat as well. Pellet smokers are easier and more convenient but you will not get very strong smoke flavor using one. Use Hickory or mesquite for beef and fruit woods for pork
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I have one of these visions and the more I use it the more I like it. Half the price of a green egg and just as good if not better. Caught mine on a sale 150.00 off. I also have a master built 30” 3 shelf that does a really good job other than having to add chips which is not a big deal to me. Also have a propane converted to natural gas and can’t tell you last time I used it.
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I use an electric Masterbuilt smoker - I use wood pellets in it; I'd put my smoked meats up against any using their fancy pellet smokers/green eggs/etc.... Get good meat, make up your own good rubs, control the temp exactly where you want it with the electric smoker and you'll get great tasting food out of it!
Honestly, it comes down to getting comfortable with what you are using. Any smoker can produce fantastic results if you learn how to use it and regulate heat. Then figure out the spice blend you prefer and you're on your way!
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Take a look at the pit barrel cooker. It’s a charcoal cooker you get great flavor and you can set it and forget it. Pretty good capacity. The only thing I use my electric master built for anymore is to keep food warm if I’m doing a lot of food at once.
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Thank you too all!
Electric smoker for a first time smoker all the way. Set the time, set the temperature and walk away. Soak the wood chips for a couple of hours and put them in at the beginning of your cook. After the first 2 hrs of smoke you're not adding any more smokiness to the meat anyways.
If you do want more smokiness, like in cheeses, use dry chips. But never use dry chips in any smoker for meat. Too pungent.
But electric is the way to go for first, maybe second time smoker. You want to step up from there get you a Backwoods Smoker. But they a little costly and are competition grade
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Well, we just bought a new masterbuilt electric 30". I think it's the mes35b.
Went too buy new ceiling fans for some bedrooms, also walked out with a smoker.
Now it needs to warm up outside !
skunked again;3782563]Well, we just bought a new masterbuilt electric 30". I think it's the mes35b.
Went too buy new ceiling fans for some bedrooms, also walked out with a smoker.
Now it needs to warm up outside ![/QUOTE]
Doesn’t need to be very warm. You will be surprised how well it will hold your cooking temp in the cold. I have done rib’s right at freezing outside though I have a screened in back porch to stay out of the weather. Her is something I built to put mine on. Sure makes it a lot easier to work with.
Attachment 331246
Thank you for the information and the picture. I plan to try it out this weekend. Gonna stop at local meat locker tomorrow, get some cheap meat to learn on.
Bought small bags of, cherry, hickory, and apple.
Never too cold to smoke! My wife smokes all winter long.Attachment 331269Attachment 331270
Forgot to mention she uses the MES30 too. I've never ate better, she even loves to fish!!!:woohoo
I’m one for the lighter smoke. I prefer pecan, apple and cherry for most things especially chicken. I reserve hickory for pork and even then mix it with one of the lighter woods. Also, if you don’t have one get you ne of the remote read thermometers so you don’t have to open it up to check meat temp.Quote:
Originally Posted by skunked again
X2! Never to cold to smoke! You have a good smoker, I have the same one.
Grumpa - your making me hungry ! She loves to fish also ?!?
Cray - I bought a remote read thermometer, thank you.
Redge - thank you!
I like applewood for most applications, mostly because I have access to apple trees and I like the flavor.Quote:
Originally Posted by Cray
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And since were sharing...
Attachment 331295
Attachment 331296
...from 2 weeks ago
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Soak your wood chips in water. Otherwise the smokiness is harsh. And after a couple of tries with meat try some smoked cheeses. They are the best.
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When yall say "lighter" woods, what do you mean?
Pithon - I'd read/watched some about soaking the chips, gonna try both ways.
Also saw where some used a flavored water, or maybe even apple cider vinegar? Instead of water, in the water tray. Anyone experiment with that?
Have done vinegar and didn't care for it. Did Jim Beam and liked it. Never any flavored water though.Quote:
Originally Posted by skunked again
If you want a strong pungent flavor don't soak. Maybe for something that cooks very quick it may be ok. Fish or something in that line. I've only tried it once and that was with chicken. Way to strong.
The Beam was good. I think as it cooled and fell back down on the meat it give it a little if the bourbon flavor.
One other thing load the tray up once. After it burns that one tray up you won't get any more smokiness in the meat if you keep the smoke on it for the whole 8 hrs. Once you have your smoke ring in the meat, that's as deep as the smoke flavor is going to reach. Adding more will not make your smoke ring deeper.
Have fun with it, you just about can't mess up with a smoker.
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Some wood gives a much stronger flavor that others. That can overpower the taste of what you are smoking. May have to experiment to see what you prefer.Quote:
Originally Posted by skunked again
I always soak my wood in water before using it in the smoker for reasons previously mentioned. I also use a tray of water/sliced apples and or apple cider vinegar under my meat. But I'm using lump charcoal and the water tray is an additional heat barrier and adds moisture. Likely not necessary on most smokers. I do feel it adds a little flavor as well though
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I was planning on my first smoke on Saturday. Weatherman Calling for rain and storms, also 60°f. Will the rain adversely affect cooking?
If it's storms, I'll wait till Sunday.
When I’m referring to light woods, it’s the pecan, and fruit woods. Much milder flavor from these woods. Hickory and ok have a stronger more pungent flavor to them. I personally don’t like a real strong smoke flavor in most of my food. Exception being a little hickory or oak in brisket or pork butt. All the reset especially chicken, pecan is my go to followed by apple or peach. I usually use to loads of chips in mine. I will dump the first tube, refill then reinsert the tube and not dump, just let it sit there and heat up. After an hour dump it and if small batch that’s all I will use. If larger load or large piece of meat I will do a third round. I never soak my chips. Really all your doing is getting steam off the chips until they dry out and start to burn. I use straight water sometimes and others I will use something like Mountain Dew. Seems like maybe the sugar or citrus flavor gets into the meat. I have also used apple juice in the pan and in a spray bottle to spritz meat like ribs.
Smoked a pork butt today, wasn't too bad, for a newbie!
I knew I was forgetting something, forgot to soak the chips. Live and learn.
Thank you too all for the help!
Attachment 331849
Looks yummy!! I’m like Cray, I never soak my chips. I will use 2-3 loads of chips but no more.
I like hickory because I have acres of it and that’s what I was raised on.
I do like cherry apple pecan for fowl.