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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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What kind of smoker do you have (and which one should I get)
I'm going to try smoking for the first time, and looking for a smoker. I
would like to get a big green egg, but I'll probably never have that kind of cash to throw around. I also thought about making a home made bbq pit, but I'm sure I probably wouldn't be able to pull it off. I was looking at the weber 2820 smokey mountain cooker, and it's much more in my price range, but I don't know how good a metal smoker would be (I'm on a low carb diet and planning on using whatever I buy year round, including winter). It's also a charcoal smoker; and I'm wanting to use wood. I don't know who uses what around here, but I have read some messages and most of them talk about wood, and would like to know what kind of smokers everyone is using. |
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What kind of smoker do you have (and which one should I get)
Well, I'm pretty new to bbq myself, but I've done very well with the
Weber Smokey Mountain. Highly recommended. -- Bill |
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What kind of smoker do you have (and which one should I get)
SD7 wrote:
> I'm going to try smoking for the first time, and looking for a smoker. I > would like to get a big green egg, but I'll probably never have that kind > of cash to throw around. I also thought about making a home made bbq pit, > but I'm sure I probably wouldn't be able to pull it off. I was looking at > the weber 2820 smokey mountain cooker, and it's much more in my price > range, but I don't know how good a metal smoker would be (I'm on a low carb > diet and planning on using whatever I buy year round, including winter). > It's also a charcoal smoker; and I'm wanting to use wood. I don't know who > uses what around here, but I have read some messages and most of them talk > about wood, and would like to know what kind of smokers everyone is using. WSM is a good unit for the $. Is a BGE "better"? Probably. Worth the $? I can't comment on that as I do very well with the WSM and see no reason to change. You can't beat the Weber Smokey Mountain for the money as far as I'm concerned. I use mine all year around in upstate NY and we get some serious winters sometimes. Not this year thank heaven, at least so far! <knocking on wood>. The only real problem in the winter is wind so you need to block that. I have a plywood gizmo that I made to do that. The other thing that another poster suggested was to warm the "water" tray (which a lot of us have filled with clean playground sand, covered with al. foil) in the oven. I tried this last weekend and it was a great tip, thanks to whomever posted it. As for wood the wood/charcoal question, I always use a good lump hardwood charcoal. I may add a couple chunks of apple, maple, or some other wood but honestly for ribs I don't see where it's necessary. You could use wood in the WSM but you're going to be spending time getting the temp under control with a "real" fire in it. -- Steve |
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What kind of smoker do you have (and which one should I get)
"SD7" > wrote in message 88.18... > I'm going to try smoking for the first time, and looking for a smoker. I > would like to get a big green egg, but I'll probably never have that kind > of cash to throw around. I also thought about making a home made bbq pit, > but I'm sure I probably wouldn't be able to pull it off. I was looking at > the weber 2820 smokey mountain cooker, and it's much more in my price > range, but I don't know how good a metal smoker would be (I'm on a low > carb > diet and planning on using whatever I buy year round, including winter). > It's also a charcoal smoker; and I'm wanting to use wood. I don't know who > uses what around here, but I have read some messages and most of them talk > about wood, and would like to know what kind of smokers everyone is using. The absolute best smoker for the money is the Weber Smokey Mountain. You can usually find it on sale on amazon.com for around $200 USD, including shipping. http://www.virtualweberbullet.com/ Click the link. It doesn't look like right now is one of those times. Oh well, check back in a week or two. BOB has more smokers than the law allows, including a WSM |
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What kind of smoker do you have (and which one should I get)
Bill Riel wrote:
> Well, I'm pretty new to bbq myself, but I've done very well with the > Weber Smokey Mountain. Highly recommended. > > -- > Bill oops, I think that I replied to someone's email. If I did, I sincerely apologize! It was meant to be a post. I voted for the WSM but included a lot more info. :-( -- Steve |
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What kind of smoker do you have (and which one should I get)
Steve Calvin wrote:
> SD7 wrote: >> I'm going to try smoking for the first time, and looking for a >> smoker. I would like to get a big green egg, but I'll probably never >> have that kind of cash to throw around. I also thought about making >> a home made bbq pit, but I'm sure I probably wouldn't be able to >> pull it off. I was looking at the weber 2820 smokey mountain cooker, >> and it's much more in my price range, but I don't know how good a >> metal smoker would be (I'm on a low carb diet and planning on using >> whatever I buy year round, including winter). It's also a charcoal >> smoker; and I'm wanting to use wood. I don't know who uses what >> around here, but I have read some messages and most of them talk >> about wood, and would like to know what kind of smokers everyone is >> using. > > WSM is a good unit for the $. Is a BGE "better"? Probably. > Worth the $? I can't comment on that as I do very well with > the WSM and see no reason to change. I agree with you Steve. In my estimation, the Big Green Egg is worth every penny, although I would probably look at the Primo before the BGE. And if one could afford the expense, the Komado-Kamado would be what I would purchase. Ceramic cookers can do it all as a bbq pit, smoker, grill, and even an oven. For doing just bbq, the WSM is unbeatable unless you're willing to spend the money for a ceramic pit. -- Dave www.davebbq.com |
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What kind of smoker do you have (and which one should I get)
SD7 wrote:
> .... but I have read some messages and most of them talk > about wood, and would like to know what kind of smokers everyone is > using. I have a Kamado #7 for home use, which replaced the WSM. Although I have had no problems with my #7, I no longer recommend Kamado due to the ethical shortcomings of Kamado's owner. -- Dave www.davebbq.com |
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What kind of smoker do you have (and which one should I get)
You can sure put me down on the WSM side of this. For a couple of
hundred bucks it is a no brainer. I knew about this for years before I bought it as I thought it was just a Weber branded Brinkmann type smoker. And with so many using this smoker, any kind of question you can think of can easily be answered, and simple modifications are found with a quick Google query. Like I said, no brainer. Robert |
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What kind of smoker do you have (and which one should I get)
On Wed, 06 Feb 2008 01:44:28 GMT, "Dave Bugg" >
wrote: >SD7 wrote: > >> .... but I have read some messages and most of them talk >> about wood, and would like to know what kind of smokers everyone is >> using. > >I have a Kamado #7 for home use, which replaced the WSM. Although I have had >no problems with my #7, I no longer recommend Kamado due to the ethical >shortcomings of Kamado's owner. I have 3 Kamados and a WSM (currently on loan to a friend). For someone just starting out, I agree with the earlier posters that the WSM would be the way to go. If you wanna start on the real cheap, then I would go for an ECB - El Cheapo Brinkmann (a Brinkmann Vertical Charcoal smoker) but these are nothing in comparison to a WSM. If I were in the market for a new Ceramic smoker, I would likely be looking mainly at the Komodo-Kamado (http://www.komodokamado.com/KomodoKamadoNew/) as from all accounts that I have found, plus my conversations with the owner, they seem to achieve what the original Kamado folks promise only with better construction, components and real customer service behind their efforts. -Chef Juke "EVERYbody Eats when they come to MY house!" http://www.chefjuke.com |
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What kind of smoker do you have (and which one should I get)
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What kind of smoker do you have (and which one should I get)
Denny Wheeler wrote:
<snip> > I have only one pit, and it's a MasterBuilt 7-in-1; gas-fired bullet, > which can be run on charcoal (and is, if I grill). The thing is quite > suitable for me, as I'm alone, and mostly have nobody helping me eat Hey Denny, storing it for warm-up is extremely simple. If you don't have one, get a vacuum sealer (Foodsaver would be my recommendation). Take the leftovers and vac seal them in meal sized portions and toss 'em into the freezer. After labeling of course. Want leftovers for dinner or lunch? You can take 'em out ahead of time and thaw in the fridge or simply toss the bags into a pot of boiling water. Just like when they came off the smoker. -- Steve |
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What kind of smoker do you have (and which one should I get)
"Dave Bugg" > wrote in message newse8qj.3471$eD3.2927@trndny05... > Steve Calvin wrote: >> SD7 wrote: >>> I'm going to try smoking for the first time, and looking for a >>> smoker. I would like to get a big green egg,>> >> WSM is a good unit for the $. Is a BGE "better"? Probably. >> Worth the $? I can't comment on that as I do very well with >> the WSM and see no reason to change. > > I agree with you Steve. In my estimation, the Big Green Egg is worth every > penny, although I would probably look at the Primo before the BGE. And if > one could afford the expense, the Komado-Kamado would be what I would > purchase. Ceramic cookers can do it all as a bbq pit, smoker, grill, and > even an oven. > > For doing just bbq, the WSM is unbeatable unless you're willing to spend > the money for a ceramic pit. > -- > Dave > www.davebbq.com I am very well pleaded with my 2 Kamados. One came aboard in 1996. I think the WSM is a good cooker but it needs help from wind ans such. You can build something; if not , I saw something on the Guru site. It protects the WSM for temps at 400F. I keep my Bradley in my Garden shed and that works for me. Harry who has a very nice smelling shed . . . . . . . |
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What kind of smoker do you have (and which one should I get)
On Tue, 05 Feb 2008 23:57:27 GMT, SD7 > wrote:
>I'm going to try smoking for the first time, and looking for a smoker. I >would like to get a big green egg, but I'll probably never have that kind >of cash to throw around. I also thought about making a home made bbq pit, >but I'm sure I probably wouldn't be able to pull it off. I was looking at >the weber 2820 smokey mountain cooker, and it's much more in my price >range, but I don't know how good a metal smoker would be (I'm on a low carb >diet and planning on using whatever I buy year round, including winter). >It's also a charcoal smoker; and I'm wanting to use wood. I don't know who >uses what around here, but I have read some messages and most of them talk >about wood, and would like to know what kind of smokers everyone is using. I got my WSM for $179 plus shipping at: http://grill-doctor.stores.yahoo.net/18smmo.html I don't know if the deal is current. -Zz |
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What kind of smoker do you have (and which one should I get)
In article <pe8qj.3471$eD3.2927@trndny05>, Dave Bugg says...
> >I agree with you Steve. In my estimation, the Big Green Egg is worth every >penny, although I would probably look at the Primo before the BGE. And if >one could afford the expense, the Komado-Kamado would be what I would >purchase. Ceramic cookers can do it all as a bbq pit, smoker, grill, and >even an oven. > About 3 years ago I did some shopping and ended up with a Grilldome ceramic BBQ/Smoker. I bought the big one, and it is great for chicken, brisket and shoulders. I ended up buying the large BBQ table for it so I can access the food without having to bend over all the time. It was a big investment, but I use it all the time--so it was worth it to me. It does OK with ribs and sausage, but I prefer to do those on the offset smoker. Just seem to get better results. But that offset sure burns a lot of wood compared to the Grilldome. Mark "The internet is like a drunk librarian that won't shut up." |
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What kind of smoker do you have (and which one should I get)
Zz Yzx > wrote in
: > On Tue, 05 Feb 2008 23:57:27 GMT, SD7 > wrote: > >>I'm going to try smoking for the first time, and looking for a smoker. >>I would like to get a big green egg, but I'll probably never have that >>kind of cash to throw around. I also thought about making a home made >>bbq pit, but I'm sure I probably wouldn't be able to pull it off. I >>was looking at the weber 2820 smokey mountain cooker, and it's much >>more in my price range, but I don't know how good a metal smoker would >>be (I'm on a low carb diet and planning on using whatever I buy year >>round, including winter). It's also a charcoal smoker; and I'm wanting >>to use wood. I don't know who uses what around here, but I have read >>some messages and most of them talk about wood, and would like to know >>what kind of smokers everyone is using. > > I got my WSM for $179 plus shipping at: > > http://grill-doctor.stores.yahoo.net/18smmo.html > > I don't know if the deal is current. > > -Zz > Thank you very much for that link. What's the difference between this one and the 2820? |
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What kind of smoker do you have (and which one should I get)
Steve Calvin > wrote in
: > SD7 wrote: >> I'm going to try smoking for the first time, and looking for a >> smoker. I would like to get a big green egg, but I'll probably never >> have that kind of cash to throw around. I also thought about making a >> home made bbq pit, but I'm sure I probably wouldn't be able to pull >> it off. I was looking at the weber 2820 smokey mountain cooker, and >> it's much more in my price range, but I don't know how good a metal >> smoker would be (I'm on a low carb diet and planning on using >> whatever I buy year round, including winter). It's also a charcoal >> smoker; and I'm wanting to use wood. I don't know who uses what >> around here, but I have read some messages and most of them talk >> about wood, and would like to know what kind of smokers everyone is >> using. > > WSM is a good unit for the $. Is a BGE "better"? Probably. > Worth the $? I can't comment on that as I do very well with > the WSM and see no reason to change. > > You can't beat the Weber Smokey Mountain for the money as > far as I'm concerned. I use mine all year around in upstate > NY and we get some serious winters sometimes. Not this year > thank heaven, at least so far! <knocking on wood>. > > The only real problem in the winter is wind so you need to > block that. I have a plywood gizmo that I made to do that. > The other thing that another poster suggested was to warm > the "water" tray (which a lot of us have filled with clean > playground sand, covered with al. foil) in the oven. > > I tried this last weekend and it was a great tip, thanks to > whomever posted it. > > As for wood the wood/charcoal question, I always use a good > lump hardwood charcoal. I may add a couple chunks of apple, > maple, or some other wood but honestly for ribs I don't see > where it's necessary. You could use wood in the WSM but > you're going to be spending time getting the temp under > control with a "real" fire in it. > > -- > Steve > Thanks for the advice. I probably will end up getting the weber smokey mountain, if it's that good for cold weather. Can I use wood chips in it? I don't know if I'll use wood blocks or anything like that, just the bags of wood chips you buy for grilling. I'm planning on smoking pork butts more than ribs, as it's pretty hard to get good ribs around here where I live. Is the webe smokey mountain good for pork butts? |
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What kind of smoker do you have (and which one should I get)
SD7 wrote:
> Thanks for the advice. I probably will end up getting the weber > smokey mountain, if it's that good for cold weather. Can I use wood > chips in it? I don't know if I'll use wood blocks or anything like > that, just the bags of wood chips you buy for grilling. > > I'm planning on smoking pork butts more than ribs, as it's pretty > hard to get good ribs around here where I live. Is the webe smokey > mountain good for pork butts? http://www.virtualweberbullet.com/ You can also go to GoogleGroups, open up alt.food.barbecue, and do a search for WSM. You will get all the threads devoted to the WSM -- Dave www.davebbq.com |
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What kind of smoker do you have (and which one should I get)
SD7 wrote:
> Thanks for the advice. I probably will end up getting the weber smokey mountain, if it's that good for cold weather. Can I use wood chips in it? I don't know if I'll use wood blocks or anything like that, just the bags of wood chips you buy for grilling. > > I'm planning on smoking pork butts more than ribs, as it's pretty hard to get good ribs around here where I live. Is the webe smokey mountain good for pork butts? Sure, but you'll want to get your fire/temperature control abilities up to speed. Check out the Minion Method and most other areas at: http://www.virtualweberbullet.com/ A ton of good advice there. -- Steve |
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What kind of smoker do you have (and which one should I get)
>Thank you very much for that link. What's the difference between this one
>and the 2820? Nothing. Mine came in a Weber box, "Model 2820". The Grill Doctor people swore it's the same. Works for me. -Zz |
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What kind of smoker do you have (and which one should I get)
>> > > Thanks for the advice. I probably will end up getting the weber smokey mountain, if it's that good for cold weather. Can I use wood chips in it? I don't know if I'll use wood blocks or anything like that, just the bags of wood chips you buy for grilling. > > I'm planning on smoking pork butts more than ribs, as it's pretty hard to get good ribs around here where I live. Is the webe smokey mountain good for pork butts? I don't think you'll be disappointed SD7. I use my WSM all winter in NH. When it gets real cold, I use the water pan empty, and manage to keep the temp up just fine. And yes the WSM does good with pork butts. -- DavidG- Posted Via Usenet.com Premium Usenet Newsgroup Services ---------------------------------------------------------- ** SPEED ** RETENTION ** COMPLETION ** ANONYMITY ** ---------------------------------------------------------- http://www.usenet.com |
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What kind of smoker do you have (and which one should I get)
DavidG- wrote:
>> Thanks for the advice. I probably will end up getting the weber smokey mountain, if it's that good for cold weather. Can I use wood chips in it? I don't know if I'll use wood blocks or anything like that, just the bags of wood chips you buy for grilling. >> >> I'm planning on smoking pork butts more than ribs, as it's pretty hard to get good ribs around here where I live. Is the webe smokey mountain good for pork butts? > > I don't think you'll be disappointed SD7. I use my WSM all winter in NH. > When it gets real cold, I use the water pan empty, and manage to keep the > temp up just fine. And yes the WSM does good with pork butts. David, Try putting sand in the pan and heating it in your oven first. I did this recently upon advice from this group and it worked great on a cold day here in the Mid-Hudson Valley, NY. The sand won't evaporate and works like a big heat sync. -- Steve |
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What kind of smoker do you have (and which one should I get)
TFM® wrote:
> "Dave Bugg" > wrote in message > news:0i8qj.8552$k%2.3439@trndny09... >> SD7 wrote: >> >>> .... but I have read some messages and most of them talk >>> about wood, and would like to know what kind of smokers everyone is >>> using. >> >> I have a Kamado #7 for home use, which replaced the WSM. Although I >> have had no problems with my #7, I no longer recommend Kamado due to >> the ethical shortcomings of Kamado's owner. > > > I don't have a Kamado, but I've read the horror stories about them. Is it > really that bad? Mine has been stellar; but I purchased mine fairly early on. But the owner of that company is a shady, get-rich-quick schemer. I never used to think so, but he now has a history of leaving his creditors holding the bag, has abandoned manufacturing facilities when he's out of money leaving workers unpaid, has been a party to suspicious property thefts (authorities are still sorting that one out), has cheapened the material used to produce the kamado, has knowingly sold shoddy kamados, refuses to honor warranties both actively (outright denies claims) and passively (who hasn't heard of the way folks are unable to get hold of the kamado folks, leave messages that are never returned, state that they will take care of an issue but never get around to it). The guy is a con artist. Komodo-Kamado is what the other kamado company pretended to be. If I buy another kamado, it'll be from Komodo-Kamado. Grill-dome, or BGE, or Primo are less expensive but good kamados as well. > Hi Dave! 4th wedding anniversary coming up. Wanna come down south > and get another jeep?<G> It's probably about that time :-) > Hugs brudda, > TFM® To you and Kili as well, Amigo. -- Dave www.davebbq.com |
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What kind of smoker do you have (and which one should I get)
On Tue, 12 Feb 2008 17:51:20 -0800, Denny Wheeler wrote:
> On Fri, 08 Feb 2008 12:46:45 -0500, Steve Calvin > > wrote: > >>DavidG- wrote: > >>> I don't think you'll be disappointed SD7. I use my WSM all winter in NH. >>> When it gets real cold, I use the water pan empty, and manage to keep the >>> temp up just fine. And yes the WSM does good with pork butts. >> >>David, >> >>Try putting sand in the pan and heating it in your oven >>first. I did this recently upon advice from this group and >>it worked great on a cold day here in the Mid-Hudson Valley, >>NY. The sand won't evaporate and works like a big heat sync. > > PS to David-- > Put heavy duty foil over that sand, then after the cook, just toss the > foil and re-cover the sand. > (I know, that should be obvious, but I've seen the "obvious" missed > FAR too often. And done so myself far too often.) > > "Every single religion that has a monotheistic god > winds up persecuting someone else." > -Philip Pullman I have used foiled sand, but when it's 10 degrees or less, the empty pan seems to do the job. Hadn't thought about pre-heating the pan tho... -- DavidG- Posted Via Usenet.com Premium Usenet Newsgroup Services ---------------------------------------------------------- ** SPEED ** RETENTION ** COMPLETION ** ANONYMITY ** ---------------------------------------------------------- http://www.usenet.com |
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What kind of smoker do you have (and which one should I get)
DavidG- wrote:
> On Tue, 12 Feb 2008 17:51:20 -0800, Denny Wheeler wrote: > > Put heavy duty foil over that sand, then after the cook, just toss > > the foil and re-cover the sand. > I have used foiled sand, but when it's 10 degrees or less, the empty > pan seems to do the job. Hadn't thought about pre-heating the pan > tho... I use an empty pan year around, and have good success with it. Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
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What kind of smoker do you have (and which one should I get)
SD7,
Others may well disagree with me, but I think the bottom line is to buy the smoker that fits your budget. Ignore style, all can be used to produce Que that surpasses the chains. Become proficient with that smoker. Buy some books and tinker with marinades, rubs, mops, and sauces (Paul Kirk's books are very good). Very quickly, you'll be able to produce Que that will surpass the chain shops (Famous Dave's, Memphis, Red Hot & Blue, etc). Bottom line, if you cook low and slow (irrespective of fuel, meat, and smoker), you will make Que that you can be proud of, and can brag about. Jump in the pool. The water is awesome! stradageezer "SD7" > wrote in message 88.18... > I'm going to try smoking for the first time, and looking for a smoker. I > would like to get a big green egg, but I'll probably never have that kind > of cash to throw around. I also thought about making a home made bbq pit, > but I'm sure I probably wouldn't be able to pull it off. I was looking at > the weber 2820 smokey mountain cooker, and it's much more in my price > range, but I don't know how good a metal smoker would be (I'm on a low > carb > diet and planning on using whatever I buy year round, including winter). > It's also a charcoal smoker; and I'm wanting to use wood. I don't know who > uses what around here, but I have read some messages and most of them talk > about wood, and would like to know what kind of smokers everyone is using. |
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