What smoker should I get?

Tarheelegger61 said:
@CZfool68 One is a mini max the other is a large. There are a lot of ways to have duel cooking zones. The egg it's self are affordable but the add on's become an addiction unto themselves :(
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I know that. I have too much stuff to fit in my cabinet. There maybe a few racks and accessories on the guest room dresser. My wife just loves that.
 
Gun Lover said:
I heard an ad for them on Glenn Beck today. First I had heard of them, but that's why I looked at them.
I like the look of the RT-B380 Bullseye. Currently OOS. Might do a little more research.
Sucks they are made by Chi-coms.
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They are Chinese, but by all accounts decent grills. It’s a personal choice. Delay gratification, save up and buy something made in the US, or buy what you can afford now. No wrong decision. Do what’s right for you. Most pellet grills under a certain dollar amount are made in China. It will likely take some time for that to change.
 
CZfool68 said:
They are Chinese, but by all accounts decent grills. It’s a personal choice. Delay gratification, save up and buy something made in the US, or buy what you can afford now. No wrong decision. Do what’s right for you. Most pellet grills under a certain dollar amount are made in China. It will likely take some time for that to change.
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They actually replied when I asked where they are made.
I couldn't help replying that they need to be aware that China doesn't honor any contracts including non-disclosure agreements. I suggested they watch global regions for identical products with a similar name.

Sent from my SM-G970U using Tapatalk
 
Smoked my first Boston Butt yesterday. Seven hours @ 225. Threw the meat in the Kitchenaid mixer with a bread hook and I have perfect pulled pork now for lunch today. Only problem is I have five pounds of meat here and I can't stop eating it.
 
Timfoilhat said:
Smoked my first Boston Butt yesterday. Seven hours @ 225. Threw the meat in the Kitchenaid mixer with a bread hook and I have perfect pulled pork now for lunch today. Only problem is I have five pounds of meat here and I can't stop eating it.
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Are you sure that you cooked it enough? Seven hours at 225, unless I'm wrong, wouldn't reach 203.
 
pinkbunny said:
Are you sure that you cooked it enough? Seven hours at 225, unless I'm wrong, wouldn't reach 203.
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Yep. fell right apart. The 203 temp is news to me though. My book said to get it up to 190 on the probe, then wrap in foil, then keep in in there another 4 hours. In my opinion it was possibly approaching over done, as the meat is just a hair dry...you don't notice it with sauce, but the stuff I didn't sauce for salad is a touch dry.
 
Timfoilhat said:
Yep. fell right apart. The 203 temp is news to me though. My book said to get it up to 190 on the probe, then wrap in foil, then keep in in there another 4 hours. In my opinion it was possibly approaching over done, as the meat is just a hair dry...you don't notice it with sauce, but the stuff I didn't sauce for salad is a touch dry.
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Ah, gotcha, you did the foil method.

BBQ has a tendency to 'stall' at a lower temp for several hours(ok, a lot of hours) as moisture evaporating off cools the meat at the same temp it is heating. Foiling keep some of the bark from developing, but does get the temp up quicker.
 
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I did some corned beef briskets this weekend. They are not very big- maybe 3-4 lbs each. Went in smoker for 6 hours at 225 on Friday afternoon. Pulled them and wrapped in foil. Net morning they went in oven still wrapped at 185 for 5 hours.

Nice smoke flavor but not charcoal. Cut it across grain and it was tender enough to eat with fork.

Stopped at Costco today and picked up a full brisket, 2 round roast, 4 nice steaks, and 12 nice pork chops. Good cooking ahead
 
UPDAAAAAAAAAAAAAAATE!

I've been talking about getting a smoker for over a year now. Thank you to everyone who wrote in with recommendations.

I wanted a smoker, but never got around to buying one. My dad died a couple of months ago. I changed jobs. My wife quit her job and started her own company... Life moved on. Priorities changed. I forgot about buying a smoker...

Then, a couple weeks ago, I went to @Chdamn and @Chdamn's Wife house for the annual pig picken party get together. I came home with amazing smoked meat and my wife loved it. That must have been the catalyst for this...

My birthday is coming up in a few days, and my wife bought me a smoker.

It was a secret. She didn't tell me or ask my opinion. She just bought it, and I'm ok with that.

It's definitely not a smoker that anyone recommended, but it'll be a fun first smoker. I'll use it for a few years, learn how to smoke, and then get another amazing smoker later.

She also bought a bunch of different flavored pellets. I'm excited.

If anyone, local to Pittsboro, wants to come drink beer and teach me how to use this thing, let me know.

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CZfool68 said:
Very nice. That’ll get you started.

But next time, DO NOT LET YOUR WIFE PICK YOUR SMOKER. 😱
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I totally understand what you mean... I'll pick out the next one. But this will be a great starter kit.
 
Ok guys. This afternoon I'm going to assemble the new smoker and do the first burn to clean it out.

Then tomorrow, I want to eat smoked brisket for dinner at 6pm.

Do I need to marinate the brisket over night?

Any tips would be appreciated. I'll post pics tomorrow. Hopefully I don't ruin it on my first try...

I still need to find good instructions online to tell me temp and cook time, marinade, rub, etc...
 
Thats a good grill!! You will love it!! I bought a RecTeq and I absolutely love it!! Find a good recipe. I think a brisket would need to be in the heat 18 hours or so depending on size. I have not cooked a brisket on mine yet. If it is done too early you can rest it but if it is not done you cannot rush it.
 
Chdamn said:
Awesome. You’ll love the pellet smoker. Just make sure you vacuum out the ash box before each use.
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My Yoder instructions said that too, but I have put it through some intense scientific testing and found this to be unnecessary. If I’m mainly cooking lean meats it can go awhile before it is nasty. And it starts just fine. Only issue is if it completely runs out of pellets. Then it may needs a few added at start up. At least for the Yoder.
 
Infamous1 said:
Thats a good grill!! You will love it!! I bought a RecTeq and I absolutely love it!! Find a good recipe. I think a brisket would need to be in the heat 18 hours or so depending on size. I have not cooked a brisket on mine yet. If it is done too early you can rest it but if it is not done you cannot rush it.
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Got dang! I don't have 18 hours. I guess I'll try a low and slow brisket another time.

I watched a YouTube video of a guy smoking a brisket hot, like 350 for 4 or 5 hours. I just assumed that's what I'd do.

Maybe tomorrow I should smoke ribeye steaks or something.

What can I smoke for like 3 or 4 hours? Ribs, steaks, chicken?
 
3-2-1 ribs are good.

Chicken can be done quicker. Spatchcock one or just buy the pieces you want and smoke them. Get rub up inside everything. Including the skin. Since you have little ones maybe go for a sweeter rub as opposed to spicy. Unless you’ve already trained them.
 
CZfool68 said:
3-2-1 ribs are good.

Chicken can be done quicker. Spatchcock one or just buy the pieces you want and smoke them. Get rub up inside everything. Including the skin. Since you have little ones maybe go for a sweeter rub as opposed to spicy. Unless you’ve already trained them.
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I got 2 racks of baby back ribs and a half chicken, skin on... I'll be feeding 5 adults and two kids. The kids will probably ask for chicken nuggets.

Thanks guys!

I'm going to rub the ribs and let them sit in the fridge over night.
 
Alabamacoastie said:
I got 2 racks of baby back ribs and a half chicken, skin on... I'll be feeding 5 adults and two kids. The kids will probably ask for chicken nuggets.

Thanks guys!

I'm going to rub the ribs and let them sit in the fridge over night.
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Make sure you pull the silver skin on the underside. And a mustard slather will help the rub stick well and disappear during cooking.
 
CZfool68 said:
Make sure you pull the silver skin on the underside. And a mustard slather will help the rub stick well and disappear during cooking.
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Yes sir! I just bought Dijon mustard to go under the rub.

@Chdamn already taught me that trick!
 
Alabamacoastie said:
Got dang! I don't have 18 hours. I guess I'll try a low and slow brisket another time.

I watched a YouTube video of a guy smoking a brisket hot, like 350 for 4 or 5 hours. I just assumed that's what I'd do.

Maybe tomorrow I should smoke ribeye steaks or something.

What can I smoke for like 3 or 4 hours? Ribs, steaks, chicken?
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Try a chuck roast.
Rub woth your favorite rub, smoke for two and a half hours at 225 with a pan under it to catch the drippings. Then put the roast in the pan with 1/4 cup water, a stick of butter, chopped onion, chopped bell pepper, jalepenos, pepperoncini, fresh herbs, and chopped garlic.
Cover, smoke another 90 minutes and you should be at 205 internal. Take it out, pull like pork, and make cheesesteak hoagies with the cheese sauce you made during the last 30 minutes of the cook.
Chuck is forgiving, but good. Something easy to get your techniqies right.

ETA: forgot to mention straining the juice from the pan and pouring all over the meat before making the sammitches.

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draco88 said:
Try a chuck roast.
Rub woth your favorite rub, smoke for two and a half hours at 225 with a pan under it to catch the drippings. Then put the roast in the pan with 1/4 cup water, a stick of butter, chopped onion, chopped bell pepper, jalepenos, pepperoncini, fresh herbs, and chopped garlic.
Cover, smoke another 90 minutes and you should be at 205 internal. Take it out, pull like pork, and make cheesesteak hoagies with the cheese sauce you made during the last 30 minutes of the cook.
Chuck is forgiving, but good. Something easy to get your techniqies right.

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I will definitely make this soon. Thank you!
 
At 5pm I rubbed Dijon mustard and dry rub onto two baby back ribs and a half a chicken. I put them in the fridge to soak up the flavor.

Dinner tomorrow is going to be great. I'm confident! I'll let y'all know how it comes out, either way...
 
Alabamacoastie said:
At 5pm I rubbed Dijon mustard and dry rub onto two baby back ribs and a half a chicken. I put them in the fridge to soak up the flavor.

Dinner tomorrow is going to be great. I'm confident! I'll let y'all know how it comes out, either way...
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Inject the chicken with creole butter. Available in any grocery store. I'm told it's the ONLY way.
 
LeeMajors said:
Inject the chicken with creole butter. Available in any grocery store. I'm told it's the ONLY way.
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I'm sure you are right... But...

One of the guests at my house tomorrow is my mother in law, who loves next door, on our property. Once a week we have "family dinner" with me, my wife, both our kids, my mom, my mil, and my bil...

My mil has Crohns and Colitis. She says she cannot have sugar, dairy, gluten, or spices...

So, no butter...

But, any night other than tomorrow, I'll damn sure be using butter!
 
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