i have a real cheap smoker which does ok, but i would like to upgrade to a better one, or one on a trailer. any suggestions as to which kind and where to get them. thanks
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i have a real cheap smoker which does ok, but i would like to upgrade to a better one, or one on a trailer. any suggestions as to which kind and where to get them. thanks
i would suggest either a weber smoky mountain or a chargriller. the chargriller can also act as a charcoal grill. the WSM will burn longer and more consistantly.
if you want one on wheels go to www.pigroast.com i have the model 84 longneck with warmer best smoker i have ever used
thanks alot guys, i'm gonna start checking these out and hopefully get a new one pretty soon
best smoker in the world is the BIG GREEN EGG.
My first one I got back in the late 80's. My second one I have had since 2001
My vote is for the Egg. I've had mine about 8 years and use it all the time. I can make baby back ribs you will slap your wife over, a beef brisket that melts like butter and boston butts that literally fall all to pieces. Hands down, the best grill, smoker, pizza oven, slow cooker I've ever owned. They are a little hefty in the beginning but well worth the investment in the long run.
Buzz
Never heard of the egg. Tell me more. Where can you get one?
Big Green Egg, World's Best Smoker and Grill
Better be ready for sticker shock.
BBQ Galore's carry them or go to the website http://www.biggreenegg.com/index.htmlQuote:
Originally Posted by Blue Duck
You enter in your zip and it will find you a dealer that is close to you
What does that biggest one run ya ($$$) ???
( I have the med. Paid around 350 or so I think 7 years ago. Thinking the XL is between 700 to 800 big ones,
Call them at (770) 938-9394m I'm sure they will tell you.
I hate going into there main store...I'm like a kid in a candy store:) The wife has to drag me out. I'm always saying "Wow,look at that,thats pretty cool,,,wonder how much thing is. The home store is about 12 miles from me,
I got a ole hickory, love it can use charcoal or gas. well hole 12 7/8lbs pork butts,40 chicken halfs, it has a rotiessorie. it a commerical smoker.
Look up Southern Steamers on their web site....Kenny and Tommy have a fine product... search Southern Steamers they usuall come up near the top of my search results.....
Have logged lots of hours on one and yet to have probs..
chickens, butts, ribs, burgers, dogs...all do just great on the Alumina I
If you call them tell e'm that Glenn sent you
Regards
Smackover
Do yourself a favor and give the Orion an honest look. You might be glad you did. Ribs in less than 2 hrs, pork butt in less than 4 hrs. I could go on and on.
Orion Outdoors
If your on a budget and dont mind a few modifications a Brinkman silver smoker does a nice job. I use one and every time I pull it out the neighbors ask me to throw stuff on for them.
Modifications -
Replace the grate in the firebox with a basket to hold more charcoal and get the coals up higher for better air flow . I found the cooking grate too low and had problems with the coals not getting hot.
Add a baffle to reflect heat from the firebox down into the smoking chamber. The heat from the firebox is too hot towards that end and not hot enough on the far end. This helps to direct the heat better.
Seal as many of the holes as you can. Again help to control air flow and therefore heat.
Added a wood stove type gasket between the firebox and the smoking chamber and also lined the doors. Controlling air leaks helps greatly in keeping the temps in the 225 - 250 degree range.
Lowered the smokstack to be even with the cooking grate. More heat control and also smoke control.
Finally, and most important, replace the junk cool - warm - hot thermometer with a real one and relocate it to the same level as the food. Who cares what the temp is at the top of the box its the temp at the food level that matters.
All of these modifications are simple and can be made for less than $30.00. Jest remember to use untreated alluminum or steel. NO GALVANIZED OR OTHERWISE TREATED METALS.
Using these modification I can hold temperatures in the 225-250 degree, replacing the grate with a basket for charcoal lets me keep it going for many many hours with no fuss.
Fella's he is exactly right. I'm a tightazz and thought about getting one for probably two years. My wife got tired of me talking about getting one and just went and bought it for me. Probably one of the single best investments I/we have ever made. IT IS AWESOME!!!!!!!!!Quote:
Originally Posted by Buzz
Where can I get either the Egg or the Orion? No one near me sells them. I cannot find them on the internet either. Any suggestions? Thanks, Patti
Just purchased a Masterbuilt Electric Smoker from Lowes. Didn't think I would like an electric smoker over a charcoal smoker but after using it to smoke a Brisket I think I've changed my mind. Sure was nice setting temp and time and walking away to do other things, like mowing the grass, taking a nap, ect. No checking the fire for temp, adding more coals. Times up--take the meat off the grill and enjoy the meal. Will be especially nice in the winter months.
Here's a link to the "Big Green Egg" smoker : Big Green Egg, World's Best Smoker and Grill (click on "Dealer Locator" for nearest dealer to you)Quote:
Originally Posted by peke
Here's the Orion : Orion Outdoors (click on "Where to Buy", to get list of places it's sold ... if not purchasing off internet)
... cp :cool:
There is no better smoker than the egg!! Hands down it is the best of the best!!! I use mine at least two times a week. From steaks to chickens. A whole chicken will be done in 1 hour and it will be the best you ever had. Used to know a resturant that had one and they used it all the time to make pastrimi sandwiches during lunch time
The egg is one heck of a smoking machine...no doubt...my neighbor has one.
But...
I use the Weber Smokey Mountain Smoker...and blow the doors off of him.
With the Weber, just throw on the meat...and come back at the appointed time...and it is always perfection.
But the best advantage of Weber over Egg is that the Weber can be broken down, stuffed in a couple of trash bags and taken anywhere. The egg is too heavy and delicate for moving.
A good friend of mine has an Egg...but bought a weber, just so he could take to his lake house or tailgating or wherever.
Check out: The Virtual Weber Bullet - For the Weber Smokey Mountain Cooker smoker enthusiast
Enjoy your Egg and have some pulled pork for me
I am not cheap, but I am a smoker. I dont know about being drug around on a trailer though. I am here in Toano, VA, just down the road from Andersons Corner. You cant miss the place, green cloud hovering overhead, fire dept always on the way to extinguish a reported alfalfa fire.Quote:
Originally Posted by sailfish1
Serious now, I cant help ya. I have yet to find a model I really like. I like to cold smoke stuff and have yet to find a model that will keep the heat at 70-80* without spending $400.
Grill Dome Holds 20% more moisture tested agnist Big Green Egg. Also the thickest ceramic cooker on the market.
I have a Masterbuilt electric smoker, work great and you can pick one up for around $200 or so
I do a lot of venison summer sausage as well as ribs, chicken, brisket and boston butts
Keep wanting to try some salmon and king macks for a smoked fish dip
Big green egg is the only way to go.
For the money the weber smokey mtn. is the way to go.Also,there is a larger model which I would highly recommend.However,if you also want to grill the egg would be a better option.My setup is a 22 1/2" weber kettle for grillin and the standard smokey mtn.Neither have ever let me down!Oh, make sure whatever smoker you buy has a good thermometer at the meat level.
If you want to spend enough $$ to feed a small country.....Quote:
Originally Posted by Grover