BBQ Smoker Grill, Build or Buy ??
- Thread starter mikeinct
- Start date
pirate ammo
Guaranteed to take the wind out of their sails
new conspiracy theory in Texas,,Beto O'Rourke does NOT like BBQ,,
Riesel
Gold $$ Contributor
OK, this is a ham I'm smoking on the pit in my outdoor kitchen. This kitchen is equipped with two gas burners, two offset pits and a stainless steel gas grill that lost the burners and was replaced with a cast iron for the coals and wood chips. will easily do three briskets if the need ever arises. I did the ham last weekend between rain showers and range shooting. This ham has three hours on him and went a total of 12. 22 pounds.
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Infrequent Shooter
Gold $$ Contributor
In honor of July 4, I cooked some ribs in my Weber kettle grill. I have cooked ribs on it before. I got sort of lazy and over cooked them. I have a major confession to make. Last few years I have been cooking my ribs in my oven. And they are darn near perfect. I buy them in cryovac from the local grocery store. nothing fancy, pretty cheap. I cut them in two and use a fairly small roasting pan. Your favorite seasoning will do, on both sides. I put them skin side down and add some chicken stock and a good amount of olive oil to the pan. I cover them tight with heavy duty foil. turn heat on 250 max. I would add about 1/2 inch of liquid. my friends tell me I cheat and my ribs are not real bbq. after about 4 hours I take the foil off and let brown. I have done this for so long I don't need to check cooking along the way. Until you have mastered this method you may want to check on them a few times. When near done, I brush w some home made bbq sauce and brown a bit more. I get rave reviews. You will be glad you tried this method. Falling off the bone tender. Cheers.
Bought my first Masterbuilt Gravity charcoal smoker. It's without a doubt the best so far that I've used. Convenience of a pellet smoker with the real wood smoke and charcoal flavor. I have a Pitt Boss pellet grill/smoker but it's not the same as a wood smoker flavor wise. The Masterbuilt gives the same flavor as my Offset charcoal wood smoker. Check one out. You won't regret it
JSH
Gold $$ Contributor
2018, should have it figured out by now…………
Real smokers use real wood and no electricity or blue tooth crap.
I have smoked tons of meat, just not as fun as it was years ago.
AND since I will never use electronics and tell some one I “smoked” some meat. I will say to hit the easy button and use an insta pot and put them under the broiler, done in about an hour fork tender and no complaints from the crowd.
Real smokers use real wood and no electricity or blue tooth crap.
I have smoked tons of meat, just not as fun as it was years ago.
AND since I will never use electronics and tell some one I “smoked” some meat. I will say to hit the easy button and use an insta pot and put them under the broiler, done in about an hour fork tender and no complaints from the crowd.
Fast14riot
Gold $$ Contributor
I've had or used nearly every style of smoker. The two I still have are a very small offset stick burner and a vertical propane cabinet Smokey Mountain.
The small offset is nice when doing just a few things as I don't have a ton of dead space to try and fight the temp with plus I added about 20lbs of thermal mass with bricks. It does great for things like portioned turkey, pork loin, 2 racks of ribs, etm, but it does not get hot enough to do other things.
The vertical propane cabinet can fit eight medium sized brisket and can hold temp at 250-260 no problem. But, I can crank it up to 450-500 and do whole Cornish hens, dove, tritip, Etm. Or set it at 350 and smoke a pie, grill pineapple or peaches. I use wood chunk for smoke in it not the puny wood chips. It usually up to temp and a nice thin blue smoke is rolling after 20 minutes. With 3 teenagers, sometimes you just need to expedite the process.
The small offset is nice when doing just a few things as I don't have a ton of dead space to try and fight the temp with plus I added about 20lbs of thermal mass with bricks. It does great for things like portioned turkey, pork loin, 2 racks of ribs, etm, but it does not get hot enough to do other things.
The vertical propane cabinet can fit eight medium sized brisket and can hold temp at 250-260 no problem. But, I can crank it up to 450-500 and do whole Cornish hens, dove, tritip, Etm. Or set it at 350 and smoke a pie, grill pineapple or peaches. I use wood chunk for smoke in it not the puny wood chips. It usually up to temp and a nice thin blue smoke is rolling after 20 minutes. With 3 teenagers, sometimes you just need to expedite the process.
I built my first one close to ten years ago. 250 gallon air tank a friend gave me. Built a trailer to set it on as well. Reverse flow all the way. Stick burner only. Needed bigger so this one was in an auction with trailer already. Cut all the grates out for charcoal that it had in it welded in reverse flow plate and big fire box plus chimney. Lots more room not done yet but close. First smoke should be interesting. Strait stick burner as well. I can’t find pics of the small one right now it’s at the shop. Both turned out really really well. We nick named the big one prom date…
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Brians356
Gold $$ Contributor
Which model?
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I bought the portable table top model first to make sure I liked it. It cooks the same way but with only a small charcoal box (1.5lb briquet capacity). Flavor is exactly what a wood smoker should be so I bought the 560 gravity model. They've since started making two different models to replace the 560 but I found one at rural king that is the 560 model and has the 16lb hopper. I didn't want a 10lb hopper and don't need the auto ignite or other added electronic options they added.
Riesel
Gold $$ Contributor
That's a serious firebox. An all night "stump burner"
dthomas
Gold $$ Contributor
If anyone is looking for a smoker check out country built smokers. They are hand built in north Louisiana. I've had mine for almost a year now and love it. The craftsmanship is excellent and his prices are way lower than anything else out there. I don't know how he sells them as cheap as he does,as much work they are to build and material cost.
Do you have a website link for them.
jxb
Gold $$ Contributor
Like groups on the target the end result is all that matters, how you get there is just fluff.
Those that like seeing lots of different stoves, grills, smokers, ovens and such will like this. The cooking without talking, the yard animals, and scenery are a nice bonus. We started watching this a couple years ago and have got so many great ideas from it, good clean entertainment too. I'd recommend starting years back and working forward, but that's mostly because they did more stoves and ovens than the last year or so.
Those that like seeing lots of different stoves, grills, smokers, ovens and such will like this. The cooking without talking, the yard animals, and scenery are a nice bonus. We started watching this a couple years ago and have got so many great ideas from it, good clean entertainment too. I'd recommend starting years back and working forward, but that's mostly because they did more stoves and ovens than the last year or so.
Allen’s welding/woodworking on YouTube and Facebook. He doesn’t have a website. He builds very nice home use smokers very reasonably priced. Vertical in 2 sizes, which I would prefer. Standard offset, reverse flow, Santa Maria grills and fire pit/grill combos.
dthomas
Gold $$ Contributor
Ringostar is correct with Allan's information. His email is usually in the video description on his YouTube videos. The build quality of his smokers are up there with smokers costing 2 to 3 times as much.
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