What smoker should I get?

CZfool68 said:
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They were excellent. Ran at 220 for about 12 hours, then bumped to 275 to finish so I could get to the lunch in time. I used some fancy sea salt, pepper, smokey tumeric and spicy garlic. Might be about the best brisket run I have used. I like a peppery rub too, but this stuff have just about a perfect blend. I may never go back to just salt and pepper, although that works too. The above picture was before the 275 temp increase. The bark got a little darker and more crunchy before it was done.
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Beautiful!


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Alabamacoastie said:
7 pound Pork Loin just went on the smoker!

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All done! 4 hours at 180 degrees. Pulled it off the smoker when the internal temp hit 145 degrees. Then, I let it rest for 25 minutes. That was the moistest pork loin I've ever made!

Everybody loved it!

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Wifey has cousins in town from southern Ohio this weekend, so them, her Uncle and Dad are coming over tonight for supper.
Got a bone in pork loin roast going with mac n cheese and smoked cream cheese appetizer.
Kiddos will be doin corn on the cob and rice krispy treats. Sis in law is bringing tater salad and cole slaw (I think)
Not matter what other food shows up, its gonna be a good time tonight 😁
Oh, yeah...decided I'd throw on a 1.5 pound eye of round roast for sliced roast beef sammitches next week while I had it rollin. You know, just cuz lol.

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I went to Costco to buy a whole brisket, but they were sold out. I got a Brisket Flat because that's all they had.

I just put the brisket on the smoker. The pork shoulder will go on at 10am. Then a whole pork loin and pork belly will go on this afternoon. All the meat has been covered in rub and sitting in the fridge since yesterday afternoon.

Dinner is at 7pm. If anybody local wants to show up, you are welcome!

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Alabamacoastie said:
I just put the brisket on the smoker. The pork shoulder will go on at 10am. Then a whole pork loin and pork belly will go on this afternoon.
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Man, thats a lot of good. Those girls of yours must eat like horses. :D

p.s. Pork shoulder is in the smoker here too.
 
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Alabamacoastie said:
I went to Costco to buy a whole brisket, but they were sold out. I got a Brisket Flat because that's all they had.

I just put the brisket on the smoker. The pork shoulder will go on at 10am. Then a whole pork loin and pork belly will go on this afternoon. All the meat has been covered in rub and sitting in the fridge since yesterday afternoon.

Dinner is at 7pm. If anybody local wants to show up, you are welcome!

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Thanks for the offer! Wish I could make it. Post up some pictures of the final product!
 
We ended up with 23 people. I started smoking meat at 830am. The first guest arrived at 4pm. Dinner was served at 7pm. Fireworks started at 830pm. The last guest left at 10pm... I'm exhausted.

But, every family went home with plastic Tupperware full of meat and cake.

Today was a good day!
 
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Alabamacoastie said:
We ended up with 23 people. I started smoking meat at 830am. The first guest arrived at 4pm. Dinner was served at 7pm. Fireworks started at 830pm. The last guest left at 10pm... I'm exhausted.

But, every family went home with plastic Tupperware full of meat and cake.

Today was a good day!
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Excellent work
 
CZfool68 said:
You gonna cook those dogs? 😂
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I threw those on the smoker at the last minute for some kids that showed up unexpectedly. You are right... They were only on long enough to warm up (10min probably). But, the kids ate all of them and loved them. I'm sure all they tasted was ketchup anyway. Hahaha!
 
Alabamacoastie said:
I threw those on the smoker at the last minute for some kids that showed up unexpectedly. You are right... They were only on long enough to warm up (10min probably). But, the kids ate all of them and loved them. I'm sure all they tasted was ketchup anyway. Hahaha!
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I should taken pictures of mine yesterday. To say my wife and my neighbor’s wife like a charred hot dog is an understatement. Those suckers split open massively, so I flipped them an charred that side too.
 
At my house, every Sunday is "Family Dinner Night". I cook for my immediate family plus my mom, my mother in law, and my brother in law.

Today, I went to Costco and picked up a 4lb Ribeye Roast. It's about to go on the smoker for about 4 hours. I'll post more pics as we go...

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I rubbed it in Dijon mustard (thanks again @Chdamn ). I sprinkled lots of seasoning on. Then I drizzled even more Dijon mustard and more seasoning. It's been sitting at room temperature for about an hour.

I'm heating the smoker to 450 degrees and cooking for 30min, then backing it down to 225 for the rest of the cook. Should take about 4 hours of cooking before I let it rest for 45 minutes.

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Dang... Squirting extra mustard on top might have been a mistake. It's not very pretty... Still has about 1.5 hours to cook.

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I’ve got a butt on the smoker. Used our favorite bbq sauce (made by redneck bbq labs in Wilson NC), as a binder for the rub instead of mustard. Been spritzing with apple juice about ever half hour. Taking it and a blueberry pie to my moms for Sunday dinner. I’ll post pics shortly if the finished product. Here’s the before

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Burt Gummer said:
I’ve got a butt on the smoker. Used our favorite bbq sauce (made by redneck bbq labs in Wilson NC), as a binder for the rub instead of mustard. Been spritzing with apple juice about ever half hour. Taking it and a blueberry pie to my moms for Sunday dinner. I’ll post pics shortly
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You're gonna show up and your mom's gonna be like, "What a good boy!"
 
Burt Gummer said:
I’ve got a butt on the smoker. Used our favorite bbq sauce (made by redneck bbq labs in Wilson NC), as a binder for the rub instead of mustard. Been spritzing with apple juice about ever half hour. Taking it and a blueberry pie to my moms for Sunday dinner. I’ll post pics shortly if the finished product. Here’s the before

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Did you slice it up to get more seasoning on the meat? Does that actually help? I’ve never tried that before with a butt.
 
Carolinatlc said:
Did you slice it up to get more seasoning on the meat? Does that actually help? I’ve never tried that before with a butt.
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I scored the fat cap. Never done it before either.
 
Burt Gummer said:
I scored the fat cap. Never done it before either.
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Cool, let us know if you notice a difference. I always pack seasoning down in bone out butts before tying them up. Seems like this might be similar. Either way, I'll probably try it next time I cook a butt.
 
Carolinatlc said:
Cool, let us know if you notice a difference. I always pack seasoning down in bone out butts before tying them up. Seems like this might be similar. Either way, I'll probably try it next time I cook a butt.
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I cooked it fat side down, so the fat cap didn’t get the bark I’d hoped for. Next time I’ll flip it up
 
Alabamacoastie said:
Dang... Squirting extra mustard on top might have been a mistake. It's not very pretty... Still has about 1.5 hours to cook.

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I know it's over cooked, but I did this on purpose. Two of my guests refuse to eat meat that isn't well done...
 
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Alabamacoastie said:
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I know it's over cooked, but I did this on purpose. Two of my guests refuse to eat meat that isn't well done...
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Next time, smoke low to get to rare temp and then pull and slice. Throw on the hot grill for searing and cooking to others desired temps. Last rib roast I did this and had nice steaks from medium rare to almost well done. I got my smoked medium rare steak and my wife got her charred piece of meat. Everyone else was in between and loved them.
 
Alabamacoastie said:
I do all of the cooking at my house, and I really enjoy it. I have lots of experience with grilling, but I've never had a smoker.

I really want to smoke a brisket, and bacon, and chicken wings, and ribs, and everything else...

Also, my current grill is disintegrating from rust...

My wife wants me to get a smoker. And she wants me to get a new grill.

Please give me recommendations for an awesome smoker / grill combo. Something less than say $1000.

Thanks!
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Hey. You were the person who reminded me to check this forum. Thanks. I have a traeger that I love, but some of the generic versions seem just as good as long as you don’t care about the phone app.

At the other end of the spectrum is the WSM. You can grill on the lower section or use it as a smoker. Much cheaper though. Charcoal has amazing flavor, but it’s more hands on.
 
EnglishPointMan said:
Hey. You were the person who reminded me to check this forum. Thanks. I have a traeger that I love, but some of the generic versions seem just as good as long as you don’t care about the phone app.

At the other end of the spectrum is the WSM. You can grill on the lower section or use it as a smoker. Much cheaper though. Charcoal has amazing flavor, but it’s more hands on.
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That's awesome! I'm glad you're here. I tell lots of people to come to the forum. Where did I see you at?
 
I just upgraded my Large Big Green Egg to an XL, so now I am looking to sale it. Large BGE with wooden table. Will have a plate setter, pizza stone, cast iron grate, and kick ash basket. Let me know if your or anyone is interested.
 
scmoose said:
I just upgraded my Large Big Green Egg to an XL, so now I am looking to sale it. Large BGE with wooden table. Will have a plate setter, pizza stone, cast iron grate, and kick ash basket. Let me know if your or anyone is interested.
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Where were you a week ago? My Kamado Joe Classic II is set to be delivered here today at noon! 😂

Upgrading from an Oklahoma Joe offset that never impressed me. Poor heat retention even with mods, rusted out after about 3 years of use. Won't hurt to reclaim some of our patio space with a much smaller footprint, too. Still hoping to pick up a Blackstone for quick dinners/breakfasts/smash burgers, though.
 
Supermatch said:
Where were you a week ago? My Kamado Joe Classic II is set to be delivered here today at noon! 😂

Upgrading from an Oklahoma Joe offset that never impressed me. Poor heat retention even with mods, rusted out after about 3 years of use. Won't hurt to reclaim some of our patio space with a much smaller footprint, too. Still hoping to pick up a Blackstone for quick dinners/breakfasts/smash burgers, though.
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Day late and a dollar short again.
 
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