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SidPost
73
Nov 20, 2017
Prices are all over the place and more expensive doesn't generally mean 'better'. If you are really serious about getting a smoker I would strongly suggest you go to one of the 'smoked meat' forums as anyone who is seriously into smoked meats could write an encyclopedias worth of pro's and con's about their differences and attributes.
It also a bit of a Ford, Chevy, Dodge problem. They all work well if the person using the smoker knows what they are doing.
Next, don't buy over capacity. For that once in a lifetime event (wedding, family reunion, etc.) you can generally rent a large smoker if you really want to.
I use a Weber Smokey Mountain bullet, pellet and, Komodo right now to smoke meat. I am also building a cold cabinet smoker to mainly slow smoke cheese. Heck, I have been known to smoke meat in a Weber Smokey Joe with pecan branches in a motel parking lot at times.
Brick, offset, etc. stick burners are nice if you want a long term interactive experience but, it is a lot of work and learning and will be a bit too much for most people. They also get really expensive because of the sheer weight of materials in a properly built stick burner and the labor in welding it up. The cheap imports at the big box places are a total waste of your money IMHO.
A Weber Smokey Mountain (WSM) or good quality electric like a Smokin-it will run you ~$200~$300 and IMHO work much better than the big box store options which tend to be thin, leaky, disposable garbage. In fairness though, many people say they are happy with Smoke Hollow and Masterbuilt electric smokers but, you will never find one on my property as either will cost as much as an 18.5" WSM which is a much better system IMHO though, I really like my pellet and Kamado smokers too.
The Kamado is a lot more expensive and a bit fragile but, it will also make a truly killer pizza! Steaks, Chickens, etc. also come out really nice.
Why do I have multiple smokers? Each is better at different things. I have a small Kamado which works really well when it is really cold outside or I only want to cook 3 or 4 steaks, burgers, chicken breasts/thighs, etc. The Pellet smoker is a small unit that is more portable and not a fragile ceramic unit that travels well and gives me a bit more capacity while also being good at long low smokes. The WSM is a really nice change of pace for something larger like a Turkey, large roast, etc., or bigger get togethers as it is the 22" model with a lot of capacity.
I'm not really into electric smokers because I want more smoke flavor than I can get with most of them, at least in my price range. I am also saving up for an offset stick burner as I approach retirement and have the time to spend on civic events, larger parties, get togethers, etc.
TheOldFatGuy
60
Nov 20, 2017
SidPostGood points. I had an electric (Bradley) for my first years of smoking and did a lot of fine food in it. With their puck system you can get as much smoke flavour as you could want but you are tied to their pucks. I have moved on to a Louisiana Grills Pellet Smoker and a home made WSM Mini. I like the pellet smoker for ease but the charcoal wood combination in the mini gives a different smokier flavour. I also do a lot of cold smoking in my smoker with the heat turned off and the A-Maze-N tube or pellet smoker.
Multiple smokers do solve some of the capability problems. For example, when I do bacon, I double smoke it with cold smoke using the tube smoker, let it sit overnight and then smoke at 180 F in the pellet smoker to make it easier to slice.
I also agree with the comment on smoking meat forums however you will get conflicting opinions and should consider the merits of each type of smoker on your own.
namhod
1991
Nov 20, 2017
SidPostI love my Kamado. Multipurpose. Smoke, bake, grill, sear.
SidPost
73
Nov 20, 2017
TheOldFatGuyTotally agree. People can get very passionate about their smoker. No single smoker is right for everyone. People also want different things out of smokers. This can be overwhelming if you don't understand where the person making the statement is coming from and their perspective.
Every person has to decide what is important to THEM, not what someone on a random web forum suggests is important. Heck, if I listened to what everyone posted and suggested, I'd own a Lang or Shirley Fabrication stick burner that would be totally too big to be practical for me to use more than once or twice a year. I also like the variety I get with different smoking systems as you noted with your bacon. I also avoid proprietary consumables that may be hard to source. Cooking pellets (not heating pellets) can be sourced pretty much anywhere from multiple places but, pucks as one example not so much and they cost a lot more to use on average. Lump charcoal or briquettes are pretty universal too so, no matter where I end up at the time I don't have to worry about "fuel" or "smoke".
I dare say there is no single right answer but, there are a lot of less than optimal ones! :-)
Now, do I work on my drum smoker or shop for a small cabinet smoker next! :-D
TheOldFatGuy
60
Nov 20, 2017
namhodI have a buddy who uses a Kamado and does great Q!
TheOldFatGuy
60
Nov 20, 2017
SidPost Amen on the cost of the pellets. They do add up. As for your choice, be easy on yourself, do both!
miaamelia
1
Apr 20, 2022
SidPostHi everyone, I’m new here and would like to get into smoking and grilling. I was wondering what type and brand I should look into. I did a little research so I know about pelleted, charcoal, and electric versions, but would like recommendations, please.
(Edited)
SidPost
73
Apr 20, 2022
miaameliaAn 18" Webber Smoke Mountain (WSM) is a great place to start. Pork butts and hams are super easy on one of these. It also is really compact to store when you are done with smoking for a while. I have the 14", 18", and 31.5" WSM models. A small roast on the 14" is something I do pretty frequently but, the 18" gives me more room for a big ham or pair of butts. The 31.5" WSM is really too big for all but the biggest family events so, I'd suggest the 18" model is the best for most people. I paid ~$100 for each of my barely used WSMs off Craigslist and local boards. A preloved WSM that hasn't been abused is a great way to go IMHO.
SidPost
73
Jul 25, 2022
You welcome! Watch your local sales boards, craigslist, and other places and don't buy the first WSM you see unless it is really clean and barely used. Briquettes are pretty corrosive if they get rained on so, be sure to look at the fire pan. If you need to replace the racks, spend a little extra and get good ones as they are worth it if you smoke regularly. The cheap chrome wire racks will rust pretty easy so, if you clean they really good, a light coating of oil or "PAM: is a good idea. Clean the big chunks off but, don't overclean unless you have a lot of sugars our sauce on the WSM as they are a little bit like a cast iron skillet and work best with some smoke residue in them. Regarding the water pan, I generally don't use one because I control the air flow and don't let the temperature run over ~275F. If you are running ~325 or hotter like you don't with chicken to crisp the skin, water is your friend. Generally, I will use clay plate like you put a potted plant on that ~2" smaller to protect the meat from direct heat and catch the 'drips' so they hit the coal in your fire and will smoke to add flavor back to your meat. Thanks to COVID impulse buys, I expect to see a lot of them on the used market when school restarts in the fall for people who aren't into smoking as much as they thought they would. A smoked ham for Thanksgiving is awesome!
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