Hey Smokers
- Thread starter Oh Shoot
- Start date
upsgrunt
Well-Known Member
I tried to use the Traeger several weeks ago when it was like 8 degrees-didn't work so well, and added hours to the total smoke/cook time of a 18 pound brisket.
PASinterference
Yes, I know I'm working late.
I have 2 electric smokers. One is a Masterbuilt "cabinet type" and the other is the round type made by Brinkman and Bayou Classic. I like the Brinkman style way better. The Masterbuilt acts more like a steamer in my opinion because it traps so much moisture inside with a very small vent. It does a good job, but takes forever. Plus the Brinkman runs about $75. It will do everything you need it to do.
Brownslave688
You want a toe? I can get you a toe.
That's the whole thing about the charcoal smokers though. The feeling of accomplishment at the end. Hell @Big Arrow Down...D could probably cook with yours. Lol
Once I figured out to cook with my weber so that it's basically set and forget it at 225-250 I was stoked.
Brownslave688
You want a toe? I can get you a toe.
$400 for that? As opposed to $300 for an Akorn?
No freaking way. A kamado type cooker is way more than just a smoker. A grill and an outdoor oven come to mine right away. Keep the lid open and the bottom very wide open and you can do a thick steak in minutes. Close the lid and open the vents and you have an almost perfect pizza oven.
Hell, I roast chickens, cook pot roast and have made smoked chili on mine. The possibilities are endless.
Brownslave688
You want a toe? I can get you a toe.
He said he already had a grill. And wasn't looking for anything other than a smoker.
That's $400 more because of the size. You could smoke 6 maybe 8 pork shoulders on it.
Honestly, how often are most people going to smoke that much meat?
Brownslave688
You want a toe? I can get you a toe.
I agree. There's much smaller versions of the same thing. I just linked the first I saw.
Me personally I always do at least two shoulders at once. Ribs are where the extra surface area really comes in handy though. Cooking enough ribs for 30,40,50 people can be a little hard to find the room for.
Well, there you go.
I will do ribs for maybe a dozen people at once. I can fit two 8-10 lb shoulders in my Akorn easily, and that's quite a bit of meat.
My rig is pushing 5 years old, and starting to show it's age. I may go to Sam's this spring and price out a Vision ceramic kamado.
Catatonic
Nine Lives
burrheadd
KING Of GIFS
retiredTxfeeder
cap'n crunch
This is the one I use. Been thru several smokers. I finally paid the $$$. Probably the last one I ever buy. Great features. You can set it by time, or internal temp of whatever you're cooking. When it reaches that temp, it drops down to warming mode. It is wider than most and can hold a whole slab of pork ribs without curling or cutting them.. My old smoker probably weighed 35 lbs. This one's shipping weight is 175 lbs. It is not cheap, but is commercial quality.
AmeriQue Smoker Oven Model SM066 | Cookshack
AmeriQue Smoker Oven Model SM066 | Cookshack
FrigidFTSup
Resident Suit
It'll ship through us at an amazing 149 pounds
retiredTxfeeder
cap'n crunch
It came to my house via Old Dominion truck lines.
BakerMayfield2018
Fight the power.
Nice set up. What is the brand of smoker. Looks nice.
BakerMayfield2018
Fight the power.
I'm gonna smoke some stuff tomorrow. I'll post some pics
oldngray
nowhere special
Pretty but I would be worried about the heat next to flammable wood.
Similar threads
