Educate me about smokers

[ichy]

After recently tasting some of the best ribs I've ever had I've decided I want to go ahead and get myself a smoker. I've tried doing ribs on my Weber grill using indirect heat, and while it works reasonably well I just can't look them as low and slow as I'd like. This means a proper smoker is in order.

If cost weren't an issue I'd get a Weber Smokey Mountain smoker since I know that Weber makes great products, unfortunately the cost is way too high. Right now I'm thinking of one of these two Brinkmann smokers:

http://www.homedepot.com/h_d1/N-5yc...1&keyword=Smoker&storeId=10051#specifications

http://www.homedepot.com/h_d1/N-5yc...=10053&langId=-1&keyword=Smoker&storeId=10051

Any advice from ATOT's smoker owners?

 

[Pardus]

Was Hoping You Wanted to Know The Health Effects of Cigarette Smoking

 

[Vdubchaos]

I recommend Vaporizers

 

[Mackie2k]

http://www.traegergrills.com/shop/grills

I've seen first hand the food they create. Unreal. Expensive, but worth it.

 

[Corn]

Dont waste your time on that junk. You are better off sticking with using the kettle as a smoker.

You might find one cheap on craigslist. Thats how I got my WSM.

 

[gar3555]

The WSM is a quality smoker. I would avoid the cheaper ones, they tend to have thin walls that let a lot of heat out.
Here are some pics I posted in another thread to get your mouth watering:

Meat

 

[ichy]

This is probably a dumb question but could I line the walls of a cheap smoker with aluminum foil to reduce heat loss?

 

[Todd33]

Go research the cancer concerns with a smoker. My friend loved his, until he did some reading that scared him from using it.

 

[SMOGZINN]

Go research the cancer concerns with a smoker. My friend loved his, until he did some reading that scared him from using it.

Go read research the cancer concerns with anything, it will scare you away from ever leaving your room (until you read the research about that)


To the OP: a smoker is really a simple device. You can build your own with a little effort.

 

[joutlaw]

I prefer an offset firebox smoker. A Brinkman version will run around $150. They aren't great at holding temps for a long time, but they produce great results. I've had mine for around 7 years and it is still going strong.

 

[gar3555]

This is probably a dumb question but could I line the walls of a cheap smoker with aluminum foil to reduce heat loss?

You could. They sell insulation for smokers:

http://www.amazon.com/Smokehouse-Products-Electric-Insulation-Blanket/dp/B001Y9HSKG

I'd imagine the cheaps ones need it for winter smoking. I used my WSM all winter, held times great for up to 7-8 hours. Even smoked a ham on it for Christmas. Had to make two chimneys, but it held heat very well.

 

[ichy]

FYI I ended up getting the Brinkmann Vertical Charcoal Smoker. I tried cooking some salmon on it on Saturday and the results were pretty good. Obviously I still need to learn & practice but for the price it seems like a really good starter smoker.

 

[Sluggo]

I get the best results from a simple smoker I made from a 55 gallon drum.

http://www.bbq-brethren.com/forum/showthread.php?t=43943

 

[HeXen]

i say go with an in ground smoker pit and save your money. heres some directions
http://www.ehow.com/how_7650680_make-inground-pit-smoker.html

 

[FiLeZz]

TEXAS GRILL traeger is what I have great grill.

 

[MagnusTheBrewer]

I have a smoker like this,

We love it, the propane version is set and forget. Constant temp and great results. We even take it camping. It doubles as an oven without the wood chips.

 

[wirednuts]

is this a weed thread

i know. but it was a hilarious tc.

 

[*kjm]

After recently tasting some of the best ribs I've ever had I've decided I want to go ahead and get myself a smoker. I've tried doing ribs on my Weber grill using indirect heat, and while it works reasonably well I just can't look them as low and slow as I'd like.

The Weber will do it you just have to get the right thermometer to watch it and be on outside to monitor it the whole time.... but it can be done. I got the Trager and love it because it is set and forget and has all the different wood pellets. That aside I hear Green mountain puts out a great smoker also I just have great support in my area for the Trager. You could also check out cinder block smokers...

http://www.youtube.com/watch?v=MPSAQLIUCmo&feature=channel&list=UL

http://www.youtube.com/watch?v=f34eGi2HQto

Or clay pot smokers

http://www.youtube.com/watch?v=_Ka2kpzTAL8

both will work.

 

[*kjm]

FYI I ended up getting the Brinkmann Vertical Charcoal Smoker. I tried cooking some salmon on it on Saturday and the results were pretty good. Obviously I still need to learn & practice but for the price it seems like a really good starter smoker.

That is what I started with and it works good but has heat loss you have to fight with but it can also be used a a grill. Like I said pellet stoves work great, if you have land and can dig homemade work great, if you are not a land owner and have a friend that is good at wielding the sky is the limit if you buy beer and mats

 

[Sinsear]

I've got a wsm; only got it a month ago. Amazing results so far. Holds a steady temperature for hours.

 

[ichy]

That is what I started with and it works good but has heat loss you have to fight with but it can also be used a a grill. Like I said pellet stoves work great, if you have land and can dig homemade work great, if you are not a land owner and have a friend that is good at wielding the sky is the limit if you buy beer and mats

I live in a city so digging a pit isn't an option for me.

Used the smoker again this past weekend, did baby back ribs and salmon this time. The one issue I had was that after a couple of hours the ash build up in the coal tray makes it hard to maintain a hot enough temperature. Next time around I'll have to dump all the ashes out of the tray about halfway through if I'm smoking for more than four hours. At this point I can understand why people would pay much more for better quality smokers, but the Brinkman is great for the price.

 

[ichy]

I smoked my first pork shoulder on the smoker this weekend. It was good, but the Brinkmann's thin walls started to show. I couldn't get the temperature quite hot enough so I had to finish the shoulder off in the oven for the last hour & a half or so. I need to look into ways to add some insulation so I can get the smoker's temperature a bit higher.

 

[ichy]

Pork shoulder #2 on the Brinkmann. I made some modifications to the pan that holds the coals which helped with the temperature issue (the stock setup has terrible air flow) and everything was going well, then about six hours into my smoke the damned drip tray caught on fire. It was so full of dripping fat from the pork that the entire inside of the smoker went up in flames! The fire burned out relatively quickly so the meat wasn't harmed but I'm going to need to buy a new probe for my meat thermometer.

 

[Vic Vega]

You don't need an expensive or complex smoker to make awesome Q. You need to learn how your smoker cooks, how it uses fuel and how to control the temps. You will have to do this with any smoker you buy regardless of price.

ECB (El Cheapo Brinkmans) can be good cookers with some tweaking. What as your target temp?

Biggest issue with an ECB is not the thin walls but all the leaks. Need to plug the leaks and keep it out of the wind if possible. 210F is a good target temp. If you are a little over or under you're OK.

 

[lxskllr]

Go research the cancer concerns with a smoker. My friend loved his, until he did some reading that scared him from using it.

Amusing isn't it? People will whine about cigarettes, but happily eat smoked food.

Pro tip; It isn't the tobacco in cigarettes that's bad for you(barring the flue cured varieties). It's the smoke. That also applies to smoked food, smoked whisky, and anything else prepared over fire.