Santa asking for smoker suggestions, please

noway2

noway2

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My better half wanted to surprise me by getting me a smoker for Xmas, but realized she doesn’t know enough about them to know how to pick a good one and hopefully stay in her price range. She would like to keep it to the $300-$400 range. Thinking a pellet smoker would be best as we don’t have a fire pit or anything like that which would be a source of coals and still allow good temperature control. There is also the question of size. The largest thing that I’d probably pit on it would be a pork shoulder like you see wrapped in plastic at Food Kitty. She was looking at one model called z-grill on Amazon with decent reviews but neither of us have heard of them.

Thoughts, comments , suggestions, or advice please? What’s good, what to stay away from, etc?
 
Pellet smokers are nice. Expensive. And can have problems with their various parts( https://carolinafirearmsforum.com/i...-pissed-off-at-my-traeger.75007/#post-1320853 ). I'd go with an electric smoker, and a pellet tube.


Much more stable, controlled temps, smoker tubes give plenty of good smoke(just ignore the built in chips tube thingy.
That's what I do. I value consistency and, well, value, which is why I went this route.
 
Weber Smokey Mountain 18" for that price point. Charcoal and wood chucks for fuel, great results.

Cheap pellet smokers are just that, cheap, they break constantly. If you want a pellet smoker, save money and buy once or be ready to replace it.

Can go electric but results vary. Masterbuilt would be best in that category.

I have had or currently have them all. Gotta get the old stick burner back in the lineup.
 
We just bought one of the masterbuilt electric ones.


Came in earlier today. Seasoned it earlier and cooking chicken breasts and sweet potatoes in it for dinner as I type this.
 
I bought a pit boss in October and love it. I’ve cooked everything from pizza and brisket to peach cobbler on it. Just cut it on and let it work while you sleep. Can’t get much easier.
 
I bought a Pit Boss vertical smoker a few months ago and love it. I can finally make my own brisket, butts and they taste just like Smoke Pit
 
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I like my weber smokey mountain, but I have nothing to compare to.

If you go with real fire vs electric be sure to get a thermometer and a couple probes.
 
I got the PitBoss vertical. Ribs, brisket, tenderloin, pizza, bacon, potatoes, eggs. I'm pretty impressed.
I got a cover for it. I put plastic on it then the cover over the plastic to keep the electric stuff dry. It sits outside on the patio. Been good like that for 6 months.
 
Son in law cooks for us all the time on a pellet smoker. Not sure of the brand but he can smoke on it or turn up the temp and use it like a grill. He keeps problems to a minimum by shifting the pellets first to remove any loose dust. He says it helps keep it from clogging up.
 
The square vertical pit boss is what I would get if I had to do it over. I bought the round vertical smoker and hate it. Not really big enough for a brisket and the racks are a pain to get in and out.
 
Thank you everyone for the suggestions. It looks like Pit Boss is pretty popular. I found some model 3 (size) vertical pellet available online in her price range and sent some links along with a pretty detailed review.
 
noway2 said:
Thank you everyone for the suggestions. It looks like Pit Boss is pretty popular. I found some model 3 (size) vertical pellet available online in her price range and sent some links along with a pretty detailed review.
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If you want an Austin xl pm me and ill put you on to a place that has them right in the middle of your budget. Basically $100 or more off, depending on where you look
 
LeeMajors said:
If you want an Austin xl pm me and ill put you on to a place that has them right in the middle of your budget. Basically $100 or more off, depending on where you look
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Man, that is a monster grill. I saw one description that said something like cooking a couple of pork shoulders, two chickens, and a brisket all at once.

I appreciate the offer. After doing some reading and reviewing, I am thinking that I would be better served by a vertical smoker as I already have a decent grill that works well for both direct and indirect cooking and the big advantage of the horizontal smoker grills like the Austin XL is the versatility of being able to smoke, grill, and bake.

Speaking of indirect grilling, @KellySue I tried the beer can chicken a couple of weeks ago. Except for the fact that I had never tried anything like that before, meaning I had never tried indirect grilling over a longer period of time except for the El Cheapo Brinkman smoker I used to use, I didn't trust what I read for the cook time on the chicken and got it over done. Next time, it will be better.
 
Check out the Camp Chef smokepro line of pellet smokers. I got one about a year ago and use it weekly with no problems so far. Father in law got a zgrills shortly after and it’s been fine too but doesn’t seem as good of build quality and his has been used less. Dicks had them on a good sale over Black Friday, maybe that will be back. I price matched at Lowe’s since I didn’t want to spend the money at Dicks.
When I was researching the Camp Chef had a better warranty which is important on a budget grill. If you look at the Smokepro DLX line it also has a easy pellet clean out, an easy ash clean out and onboard temp probes that the competition didn’t have at the time.
 
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I've had a master built electric smoker (around $230) for a bout a year. It does not cold smoke well as mentioned above. I've switched over to an A-MAZN pellet tray for cold smoking. Also when it is breezy I have to build a windscreen to keep the temp stable. It's been alright I guess. Wifi is limited in distance/walls. I run a 6 pin thermometer to monitor the temp inside, exaust, and meats.

My brother is running a Green Mountain pellet smoker for the past few years and the only problem has been a failed tack weld on the auger that he retacked back instead of chasing down warranty. He's been satisfied cooking shoulders, brisket, belly and chickens.
 
A Camp Chef Smoke Vault would fit the price point. It will run off standard propane tank. It is big enough to handle and full packer brisket. multiple boston butts for pulled pork and enough ribs to feed and army. It is built well enough and if you keep it covered it will last a long time. I use wood chucks that you can get anywhere and are cheaper than pellets. Here is a pretty good review. https://amazingribs.com/smoker/camp-chef-smoke-vault-24-review

It is also priced right. $269 from Home Depot shipped to you. https://www.homedepot.com/p/Camp-Chef-Smoke-Vault-24-in-Propane-Gas-Smoker-SMV24S/203591386 This leaves enough money in the budget for Smoke thermometer. https://www.thermoworks.com/Smoke These are the bomb.

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I have made all this in it.

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wvsig said:
A Camp Chef Smoke Vault would fit the price point. It will run off standard propane tank. It is big enough to handle and full packer brisket. multiple boston butts for pulled pork and enough ribs to feed and army. It is built well enough and if you keep it covered it will last a long time. I use wood chucks that you can get anywhere and are cheaper than pellets. Here is a pretty good review. https://amazingribs.com/smoker/camp-chef-smoke-vault-24-review

It is also priced right. $269 from Home Depot shipped to you. https://www.homedepot.com/p/Camp-Chef-Smoke-Vault-24-in-Propane-Gas-Smoker-SMV24S/203591386 This leaves enough money in the budget for Smoke thermometer. https://www.thermoworks.com/Smoke These are the bomb.

smv24s_3.jpg


I have made all this in it.

kTLrJpc.jpg


k3kVhSq.jpg


nD6O7yG.jpg


9O17i5p.gif


e1zbKQZ.jpg


g9fQAsM.jpg
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I still stand by the fact that it is about 90% chef and 10% smoker. Learn your equipment and you’ll be fine. Kinda like guns.
 
CZfool68 said:
I still stand by the fact that it is about 90% chef and 10% smoker. Learn your equipment and you’ll be fine. Kinda like guns.
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100%. A good cook and can cook on anything. For smokers its all about being able to keep it in the desired temp zone. Some are better at that than others. You also have to choose the right wood for the task and properly prep the meat. Cooking comes down to application of salt, fat, heat and acid. Sometimes with the addition of a little smoke.

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wvsig said:
100%. A good cook and can cook on anything. For smokers its all about being able to keep it in the desired temp zone. Choosing the right wood and properly prepping the meat. Cooking comes down to application of salt, fat, heat and acid.

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You obviously take the more scientific approach. I take the wing it artistic approach. And the trial and error approach. Maybe that’a why my 1st Kobe Beef Brisket on the Green Egg was really bad beef jerky. But I got it figured out eventually.

And for the record I add no acid that I know of to my meats. 😁
 
CZfool68 said:
You obviously take the more scientific approach. I take the wing it artistic approach. And the trial and error approach. Maybe that’a why my 1st Kobe Beef Brisket on the Green Egg was really bad beef jerky. But I got it figured out eventually.

And for the record I add no acid that I know of to my meats. 😁
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Cooking is lots of trial and error. Trust me I have made some really crappy food in my day. David Chang who owns and runs the Momofuku restaurants at his high end restaurant in NYC had a saying when he opened it. Don't F**K this up as he would hand someone a $500 piece of meat to cook. Look at the meat in the reach in the back of this picture. Amazing stuff.

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CZfool68 said:
I made a new recipe last week for the first time and it was excellent. I about had a heart attack.
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My first cook on my new traeger tonight. Mrs Draco got it for my welhome home/Mwrry Christmas.

Low and slow ribs, smoked mac n cheese, poppers (mistimed those, coulda used 30 more minutes) and pickled red onions.
Not bad for the first one lol

20201209_185121.jpg
 
noway2 said:
Man, that is a monster grill. I saw one description that said something like cooking a couple of pork shoulders, two chickens, and a brisket all at once.

I appreciate the offer. After doing some reading and reviewing, I am thinking that I would be better served by a vertical smoker as I already have a decent grill that works well for both direct and indirect cooking and the big advantage of the horizontal smoker grills like the Austin XL is the versatility of being able to smoke, grill, and bake.

Speaking of indirect grilling, @KellySue I tried the beer can chicken a couple of weeks ago. Except for the fact that I had never tried anything like that before, meaning I had never tried indirect grilling over a longer period of time except for the El Cheapo Brinkman smoker I used to use, I didn't trust what I read for the cook time on the chicken and got it over done. Next time, it will be better.
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He also has these smaller ones 20201210_135711.jpg20201210_135714.jpg
 
noway2 said:
It looks delicious. :) Please pardon my ignorance but what is a smoked fatty? It looks like you even took the time to braid the bacon.
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You start out by laying 8 pieces of bacon one way then you go back and weave another 8 pieces between what you just put down. On top of that you lay out ground beef in a square and put your filling in the middle. You roll your ground beef up in a roll and pinch off the ends so your filling doesn’t come out. Then you wrap your bacon around that.

I didn’t take a picture of just the bacon weave but here is a pic of the bacon and ground beef. Also I added a link to show you how to make a bacon weave. I’m sure my instructions where not very good.

b7b5e7c937f940de93045bd251134f98.jpg



barbecuebible.com

How to Build a Bacon Weave - Barbecuebible.com

Step-by-step instructions for how to build a bacon weave. These woven mats of bacon not only add flavor, but help keep grilled and barbecued meats moist.
barbecuebible.com


Sent from my iPhone using Tapatalk
 
tod0987 said:
I've had a master built electric smoker (around $230) for a bout a year. It does not cold smoke well as mentioned above. I've switched over to an A-MAZN pellet tray for cold smoking. Also when it is breezy I have to build a windscreen to keep the temp stable. It's been alright I guess. Wifi is limited in distance/walls. I run a 6 pin thermometer to monitor the temp inside, exaust, and meats.

My brother is running a Green Mountain pellet smoker for the past few years and the only problem has been a failed tack weld on the auger that he retacked back instead of chasing down warranty. He's been satisfied cooking shoulders, brisket, belly and chickens.
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Yeah I probably should've mentioned I only use an A-mazn when cold smoking. I still have his prototype somewhere around here back when it was just hard wood saw dust. Great product!!
 
MacEntyre said:
Anybody smoke with a Big Green Egg?
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Had a lg green egg and loved it but honestly preferred it for high heat over smoking myself. Man that thing could produce some high eat with minimal fuel.
 
Anybody that likes smoked food and baked beans look up Dutch's wicked baked beans (should take you to smoking meat forums). You can thank me later! Best baked beans I have ever had hands down!
 
noway2 said:
Please pardon my ignorance but what is a smoked fatty?
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I’ve smoked a fatt..... you know what... never mind. I thought it was something else.... Anyways.

Pic of a piece of new equipment for my smoker that falls into that budget. Smokin hot BBQ fire basket for the Lang. Hope that it makes fire management easier and use less wood.
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MacEntyre said:
Anybody smoke with a Big Green Egg?
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I have a Broil King Keg, which is a kamado grill, so very similar. I have smoked pork shoulder (12 hours), ribs (6 hours), a 27 pound turkey (6-ish hours), and can also cook a phenomenal ribeye, burgers, brats, etc. It is a very versatile tool for someone who wants something that will do most things very well. It is not a set-and-forget thing, but the results are incredible.
 
BigTwig said:
Anybody that likes smoked food and baked beans look up Dutch's wicked baked beans (should take you to smoking meat forums). You can thank me later! Best baked beans I have ever had hands down!
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Thanks I don't post there but have taken a lot of recipes from there. I'm made several of "Bears" recipes and have been pretty good and straight forward.
 
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@Barbie thanks again for the suggestion and inspiration. Trying something new. Not quite as pretty as yours, it’s a little smaller in that I did a 4 slice bacon one. It’s on the grill under indirect heat. Guessing it will take 45 minutes or so and then I’ll temp probe it. Estimate the time is similar to meatloaf, maybe a bit less as the grill is probably hotter.

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