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steveja
11
Dec 10, 2017
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I can't ENTIRELY agree w/ the characterizations of the various smokers from the OP, but he makes some good points.
I started with one of the cheap, 'bullet' type smokers years ago (non-electric) and found it completely inadequate; the temps would vary widely & wildly. Then I added an 'Alton Brown style) electric plate & wood chips at the bottom, and got decent results, but again the temps were not consistent and it requires attention. That's OK for a pork butt, but much more problematic for ribs or esp (hot-smoked) salmon. A couple years ago I got an electric 'box' type smoker from Masterbuilt. Works great, hold a LOT of meat, holds temps very well. The main limitation is that it can't 'cold smoke' well.
I've owned 2 Komado's and these are really technically ceramic ovens [great for 1 constant temp]. They are remarkably fuel efficient, hold temps evenly enough to bake bread loaves(!!!) and can reach high steak-house searing temps. KOMADOs ARE NOT ADEQUATE SMOKERS. They can impart a *little* smokiness by use if a metal box wood-chip holder. I wouldn't think of grilling steaks or lamb w/o the komado, and the summer pizzas w/ a smokey edge are fantastic, BUT I would never consider cooking a slow smoked pork butt or salmon in a komado They just don't hold low temps well, not are they particularly good at generating smoke, and there is too much radiant heat. Komados do OK w/ ribs, but frankly I still prefer the Masterbuilt for everything ribs, except the hot finish. There are temp/air-blower controllers for Komados that likely address some of my temperaure objections but I just don't see komados in the role of convenient smoker. [If you find the BGE & Visions Komado prices off-putting, then look into the Akorn/Char-Griller alternatives for $150-$300. They are IMO 90% of the value for ~25% of the price.].
Now if you could combine a komado, with a temp controller and a cold-smoke generator - that could rule.
Dec 10, 2017
TheOldFatGuy
60
Dec 10, 2017
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stevejaI have friends who have Komados and say pretty much what you say. Same for the bullet smokers except the high end ones. I have buddies who use a WSM with great results.
Dec 10, 2017
steveja
11
Dec 11, 2017
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TheOldFatGuySeems a LOT of ppl make a religion (as in all faith and no reliance on evidence, "I posses the one-true-smoker, everything else is junk" theology.) wrt smokers & BBQ. I have no doubt that WSM makes a great smoker, but Masterbuilt can do very well well too. BTW yes, you can get great rings in an electric, tho' it's a pointless exercise IMO . In any case a good smoker needs enough racks to hold a good deal of meat. It's pretty silly to waste all that time & wood on one bird or a couple racks of ribs Unless you have oodles of free time, some sort of electric control system is highly desirable, almost a necessity IMO.
As long a I'm busting statues (iconoclasm), I might as well get my pet peeve in the table. I'm a "modernist cuisine" type. I believe we need more science in cooking. . Anyway the common folklore about "marinades" is 100% wrong. Salt (as in brining or curing) has an impact on meat, and acids have an impact on meat (often undesirable), phosphates for commercial use too - and VERY FEW other things have even the least impact. Slathering on (most) spices, sugar & oil for a long marinade is a total waste of time. Those things simply do not penetrate meat. You can add then 5 minutes before you cook. It's provable in your own backyard/kitchen.
It appears that spiced w/ eugenol (like cloves) actually will penetrate meat a bit, but that's not a direction that interests me.
Dec 11, 2017
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