"T.J. Warner" wrote:

> Hey Gang..
>
> Just found the group. I've been cue'ing for years and now that it seems
> that a house purchase is in the near midst, I was looking to get some
> suggestions on an entry level smoker.
>
> I've used a water/charcoal small smoker for a while, but I'm ready for
> the next "level" so to speak. It's treated me well, but I'm looking for
> something with an off-set box.
>
> I've seen a few at the local Home Depot/Lowe's (Brinkman) and at Walmart
> (Charbroil Silver something or other)... Now I'm going to go out on a
> limb and say that I'm sure these aren't the best made, but the price
> (usually about $99-$119) is right.
>
> Can anyone suggest anything commercially made that's decent? I'm
> concerned that the metal will be too thin to hold the heat for long
> times, but I do like the amount of cooking space they have vs. my
> current smoker.
>
> Thanks in advance!
>
> Slow and low!

TJ,
Here is the web site for the New Braunsfels smoker company located in New
Braunsfels, TX about 60 plus miles from where I live (Austin, TX). I have
their Bandera model upright smoker and cannot complain about it. Cost was
more or less $200 about 7 years ago, it has gone down about $10 to $20 in
the last few years. I have used it here in Austin with temps ranging from
80 to 105 degrees F and as low as 40 to 50 degrees and all the time I get
the same results - excellent briskets, chicken, ribs and sausage.

http://www.americasbestbbq.com/barbe...okingwood.aspx

You can plan on spending over $175 for an average smoker, but in reality
$200 plus is the norm for a good one. Of course if you decide to enter the
cook off tour, then we are talking 4 and maybe 5 digit$.

Home Depot has the New Braunsfels smokers and a bunch of other brands, Lowes
has another string of smokers, including the New Braunsfels. Check with the
boutique BBQ stores, they have some very good ones, but you will have to
wait several years to buy the meat while you pay off the loan on the smoker.

Hope this helps you out in making your decision to by a smoker. This is an
important decision akin to buying a new car or even a new home. Do your
research and you will find the one that will bring shit eating grins from
your guest as their taste buds are immersed in the cut with your fork meats.

And in closing, as much as possible use lump wood coal versus charcoal
briquettes (Kingsford brand comes to mind). Lump burns longer and hotter,
you can control the heat better because of that. I'm not saying briquettes
aren't good, I prefer lump and have had better results.

Good luck,

Ray
Austin, TX
===