looking at a new smoker for my own use.
how bout some feed back on any of you who may have one.
thanks
terry m
I allways go..
ALnatchural....
Barrel smoker..
We need Randy.... Mopac...
He's a good griller..smoker'er..
N..Slammer is ..M.I.A. ... :0/
quote:
Originally posted by STUD figmo AlWe need Randy.... Mopac...
He's a good griller..smoker'er..
N..Slammer is ..M.I.A. ... :0/
Or Paddy.
I will follow. I saw an Oklahoma Joe pellet fed barrel smoker that looked like a tank!
Edited by - rinemb on 08/10/2024 08:58:04
quote:
Originally posted by rinembquote:
Originally posted by STUD figmo AlWe need Randy.... Mopac...
He's a good griller..smoker'er..
N..Slammer is ..M.I.A. ... :0/Or Paddy.
Yep...
Good call...
I'm like Al, I like to build and tend to a fire when smoking meat. My Pit Barrell Cooker is the closest thing I have to set-and-forget since I sold my Big Green Egg. But....my friends that have pellet smokers love them. My friend Mike races Hare Scramble motorcycle races. He can check on and control his pellet smoker while on the trail on his cell phone.
I am really interested in the new gravity fed charcoal grills by Oklahoma Joe's and Masterbilt. They use charcoal. They can run for 13 hours on a load and they have digital temperature control. Cost about 699.00
Edited by - MoPac fan on 08/10/2024 15:15:08
I bought a "Cook'N Ca'Jun" water smoker back in the early Nineties from Service Merchandise. Originally, they were made in Louisiana, but the company eventually sold the business to Brinkman. They burn charcoal and the wood of your choice. They're absolutely fool-proof; they work flawlessly every time. If you can find one used, buy it. Don't buy the newer, revised version that has a door on the side.
Edited by - RB3 on 08/11/2024 07:59:50
You should go to YouTube and see all the homebuilts. It doesn't take much.
That said, I have had a few smokers. One of the best I have had is the little barrel smoker from Home Depot. Wood fired, and you can make a smoker pack from wood chips or pellets, wrapped in aluminum foil and tossed on the wood fire. I have also had an upright Masterbuilt charcoal and an electric smoker. The charcoal worked best, with a chip smoke pack, but pellets wrapped in foil work just as well. Currently, I have a master built electric that uses pellets, and has a pellet chamber over the electric coil.
A wood smoker will give your meats a smoke ring on the meat, a level here the smoke penetrates the meat. An Electric smoker will smoke the meat, but no smoke ring. I use the electric for convenience, as it is basically an outdoor oven with a water bowl and pellet chamber. When I want to do a long regular smoke, I use the small barrel smoker with wood chips or pellets in a pack on a fire and water bowl above the fire.
One thing, smoking usually occurs within the first 1-2 hours of the cooking time. After that, you are basically slow roasting. But it always interests the neighbors to see that smoke rolling out of the vents all day long.
The best way to learn is to just do it. Expensive smokers are wonderful, but it's a caveman process, so even the cheapest little barrel smoker will work well. You just need to experiment to find the best way to get the smoke (and it's low heat) to the meat. Good luck.
Women love their crock pots for slow cooking. For men, it's the slow cooking of the smoker. (Tim Allen grunt goes here.)
