BBQ Smoker Grill, Build or Buy ??

[Ringostar]

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.

Which of Allen’s smokers did you get? I’ve used other vertical smokers and like the capacity. I’ve mostly been using an Old Country Over/under the past 7 years. I’m happy with how it cooks, and can do 3 briskets plus couple racks of ribs at the same time. Or 4 pork butts at once. I’ve emailed with Allen, and have been eyeing up his vertical smokers for several years. Just not sure if I really need a 4th smoker to go with the 2 Weber grills and Blackstone griddle.

 

[dthomas]

I have the 40x20 reverse flow offset smoker.

 

[Kittitas George]

I use a Camp Chef pellet smoker. It smokes salmon, does ribs, about anything I cook. It is very dependable, easy to clean and I use it year around here in Centra WA. I'm sure there may be better "cookers" but this fits my ability to a "T". Very easy to use and ENJOY. Some advice; Cold smoking salmon won't kill all the 'bugs or germs', hot smoke is really needed. Please read about this, so no one gets sick. Lots of good recipes available for seasonings and cooking that can be modified for your particular "cooker smoker".

 

[Webster]

I use a Camp Chef pellet smoker. It smokes salmon, does ribs, about anything I cook. It is very dependable, easy to clean and I use it year around here in Centra WA. I'm sure there may be better "cookers" but this fits my ability to a "T". Very easy to use and ENJOY. Some advice; Cold smoking salmon won't kill all the 'bugs or germs', hot smoke is really needed. Please read about this, so no one gets sick. Lots of good recipes available for seasonings and cooking that can be modified for your particular "cooker smoker".

182 replies should sort it out. Off topic. 6 YO original post.

 

[urbanrifleman]

I have two 22 inch Webers. I made brisket the other day and finished with bologna and hot links. For grins, I let my Weber run out. It ran 220 degrees from start to finish for 24 HOURS. I never touched it.

Charcoal I use is B and B briquets. Best on the market. And I use one log of hickory.

I can break down my Webers and put them in my truck and the heaviest part is probably 10 lbs. No more hauling around 400 lbs of steel.

The last BBQ festival they had here before 2020 half of the people there were running Webers. There were some people that had the big heavy trailer style but the vertical smokers were probably the majority. As far as I'm concerned they pretty much obsolete those old designs. Simply because of the convenience of not needing to have a massive rig to do the same exact thing.

 

[Fast14riot]

This is one case where having a "smoker" that can get to and hold 450°-500° is nice. I did a whole chicken "a la mancha" yesterday. Grilled hot and fast for color and crispness of skin, then after outside is done I lower temp to 225°-250° and finish in cherry smoke to 160° internal. Total time was about 75 minutes.