Need smoker advice

Re: Need smoker advice

David Weaver

kawool/refractory blanket.

Not sure if you can find a roll that would work, and a way to affix it given the door has to open. If the door wasn't there on the front, wrapping it around the sides would be easy.

I can take a 1" piece of the stuff and hold it at the front of a gleaming propane forge and not burn my hand while the other side turns orange.

Re: Need smoker advice

paul in AZ

Not easy. But consider a kamado for low and slow cooking.

In looking for a smoker I first wound up with a pellet fired Traeger. That was not to my liking. Sold it.

Then I discovered kamado grills. While it is easy to spend $1500-2,000 on a big green egg I have a Char Griller Akorn that cost $300. They also sell a Junior version for around $200 or less. The big box stores, Ace and even wally mart sell them.

The biggest difference from the expensive ones is that this 'egg' is lined with steel instead of ceramic. Tremendous insulation and miserly lump charcoal use means I could cook in the 225-250 degree range for about 24 hours on one fuel fill. [Ribs take 3 to 5+ hours depending on the cut] Once the temp is stabilized it requires no attention. Wood chunks can be added for smoking and this works well but may not be quite as good as a stick burning offset smoker.

Electric is the way to go

Mike L

I have a Master Built I bought at Lowes years ago. I was using a charcoal unit sort of like yours. I burnt the bottom pan out of it. I went to Lowes and tried to find a propane unit, no joy. I saw the Master Built electric one that looks like a small Dorm fridge. I figured if I didn't like it I could return it.

I have had it for 5 years or so now and love it. I set the temp and time I want it to work add meat veggies etc, shut the door and walk away.

I have a pellet stove as well, but I don't feel it smokes the meats as well.

versatility

paul in AZ

I neglected to comment on kamado versatility.

Adjusting air flow allows cooking at a wide range of temperatures. I most often use mine @ 225-250 degrees F.

Once air flow is adjusted it will hold a constant temp for many hours.

A little more air and you get typical baking temps in the 300s.

Opening both vents wide it will reach 500-600*F or more, used for baking pizza.

Re: Need smoker advice

Dave Bair

Jezze, Bill. Get the really good one and forget the price. It will last you the rest of your life and give you nearly perpetual pleasure.

Re: Need smoker advice

Jason Roehl

Though they can be a little fussy, I have enjoyed using Chargriller units with side fire boxes. The key is to get a good hot fire going, then close it down. Alternatively, I have found good success with starting a “feeder fire” in my fire pit, then transferring the hot coals to the fire box.

Jason

Thank you all for the advice

Re: Electric is the way to go

1 Keith Newton

That sounds a lot like the one we have at the cabin, only there is a little tray to put some soaked or green wood of choice in which inserts right over the heating element to provide the smoke.

On the subject of heat loss, it seems to me that painting it white rather than black would stop the radiant heat loss. And I don’t know why I never see them made from stainless steel which is a poor conductor plus having the bright surface naturally blocks the radiant heat loss.

Re: Wish I had gone Weber years ago...

H Bruce McCrory

I know. Late to the game....

I'm a cheapskate. So when I found 10 years of Cook's Illustrated for 25-cents each I was in heaven. They used 21-inch Weber charcoal buckets (barrels?) exclusively. I grumbled about the price those whitewalls commanded, but my new can of propane crapped out on a new replace-every-3-years gas job. It was end of season, and Ace had an 18-inch for half-price.

I did a pork shoulder. Yee-ouser! Even it maintained proper heat for 6 hours on one charge of bricks. The larger barrel has advantages. With a water tray, a train of cold charcoal following the few burners, and thermometers competing with a bag of meat and two of wood chips there is no space in an 18.

But it worked perfectly! It was the first slow roast so there was an hour of tapping the vents to set temperature. The smoke wood burned out in about an hour, per spec's. and church occupied another 3 hours. The only thing that bothered us was the greasy meat, but sirloin resolved the issue the next time.

One other thing I learned: count your briquettes.

So what was your decision?