Back yard pellet smokers

[fknhippie]

Wait until fall to buy one, prices should go down.

 

[Scapegoat]

Offsets are nice, I don’t want to try and figure out the temps with wood. And they’re to bulky.
I have a feeling offsets will be a thing of the past for manufactures. Kinda like cassette tapes, and CD’s. Not only are the smokers getting better the pellets are to.

It is a curse. But over time we learn to live with it.

 

[Scapegoat]

Offsets are nice, I don’t want to try and figure out the temps with wood. And they’re to bulky.
I have a feeling offsets will be a thing of the past for manufactures. Kinda like cassette tapes, and CD’s. Not only are the smokers getting better the pellets are to.

If you've used both you know there is no legitimate substitute for a real smoker.
The cassette tape and CD comparison is off base. Maybe substitute Beer vs whatever new gimmick drink is on the market. The new fad might stick but it will never replace beer. Same with a smoker.

 

[Rex Racer]

I don't have a smoker so I can't be of any help to you with making your choice.

One of my very best friends has a wood fired offset smoker and I have never turned down an invite to his place when he is cooking with it. I don't ever remember him talking about regulating his temps either. He's a damn good cook and I know he'll get his fire going, throw his prepared meats in at the appropriate time and check on it occasionally. Chicken, beef ribs, pork ribs, brisket, he makes some damn good food on his smoker and I'm pretty sure it cost less than $400.

 

[outofyourmind]

This is close to what I have.

Works great.

 

[Sexual Chocolate]

what brand? i would love to turn into a stick burner

 

[mcnabb7542]

If you've used both you know there is no legitimate substitute for a real smoker.
The cassette tape and CD comparison is off base. Maybe substitute Beer vs whatever new gimmick drink is on the market. The new fad might stick but it will never replace beer. Same with a smoker.

Amen!

 

[Sexual Chocolate]

Amen!

keep your religion out of my BBQ

 

[mcnabb7542]

what brand? i would love to turn into a stick burner

I actually went into Home Depot and got there char broil unit, ( looks exactly like the smoking joe) half the price, hell I even paid for them to assemble it and walked out only spending $250.00

Now living in the Northwest I baby her in the winter, she's got a nice cover and she's out of the rain, I never have a temp issue, and I love the size, ( I've done 5 racks of baby backs and a tin of burnt ends)

 

[mcnabb7542]

keep your religion out of my BBQ

BBQ is a religion!

 

[outofyourmind]

If you have an offset, these things will come in handy.

Charcoal Maze/Basket for more even temp control and longer burns.

Rib racks

 

[Sexual Chocolate]

BBQ is a religion!

Amen

 

[Bayou Tiger]

I have a Weber Smoky Mountain and love it

This^

 

[mcnabb7542]

If you have an offset, these things will come in handy.

Charcoal Maze/Basket for more even temp control and longer burns.

Rib racks

So let's chat about the maze for a second :
You actually use it and never screws with the temp?

 

[Old Lion]

I am less about cooking and more about eating.

 

[Sexual Chocolate]

I am less about cooking and more about eating.

poachers?

 

[Bayou Tiger]

I can get my Weber Smokey Mountain Smoker OR my Weber Kettle to hold a temp for hours and hours.

Once you get the vents set correctly it will only burn a certain amount of coals .....for as long as there is coals. Fire needs oxygen and you can control the amount of oxygen the coals receive by adjusting the vents.

Thus it will maintain the same temp. It's a matter of physics and thermodynamics at play.

The thing that some folks do is open the goddamn lid constantly. That fucking drops the temp in the cooking chamber dramatically and it takes a while...20 mins +/- ... to get it leveled out again.

IF YOU LOOKING YOU AINT COOKING!

 

[outofyourmind]

So let's chat about the maze for a second :
You actually use it and never screws with the temp?

What it does is provides a heat source that will last 6-8 hours.
You put your wood on top of the basket/maze for your smoke after it gets going. Either wood chips/chunks or logs work good.

Some people are "all smoke" fuck that charcoal shit, but in reality, the meat can only absorb so much of the smoke and after about 1/2 way thru the cook, it's mostly wasted smoke anyway.

The basket/maze allows you to at least be able to walk away from it for some period of time without much fear of blaze ups and overheating.

 

[outofyourmind]

The thing that some folks do is open the goddamn lid constantly. That fucking drops the temp in the cooking chamber dramatically and it takes a while...20 mins +/- ... to get it leveled out again.

IF YOU LOOKING YOU AINT COOKING!

This is the fun part though.
But if you get a 1/4 inch or 5/16th inch thick steel offset, the temperature doesn't drop so dramatically, and moves back up to temp quickly, after opening it.

 

[4down20]

If you have an offset, these things will come in handy.

Charcoal Maze/Basket for more even temp control and longer burns.

I don't use charcoal at all when smoking. 100% all wood for me.