are their any good gas smokers on the market
If you’re going to go with a Weber, definitely get the 22" model if you can. Also, I would recommend NOT buying the "Silver" model if you can find the "Gold". The main difference is the enclosed ash basket — I kick myself for not having this on those windy days!
FWIW, there is plenty of room for an 8-10 lb shoulder on the 22", and enough room to add coals near the handles on the grate, even without purchasing the hinged model. No doubt the hinged grate would be more convenient, but it is certainly not necessary.
CAN’T GO WRONG WITH STARTING WITH A WEBER, BUY THE CHARCOAL RAILS, MAKE’S INDIRECT COOKING MUCH MORE EASY. ALSO HAVE SEEN THE BIG GREEN EGG IN ACTION AND ALL SAY ITS THE BEST AROUND, BUT A LITTLE PRICEY.
Hey everyone I am a newbee here. I have been playin around with this smokin stuff for a few years now off and on. I bought a Brinkman Cimaron Deluxe which has been workin great but just nut enough cooking space so I decided to build a larger one out of a 275 gal oil tank.I attached two store bought fireboxes to it one on eigther end in the thought that i would get more even heating over a large area such as the tank. I also put in heat diverters in front of each fire box. I have this up at our camps in the Adirondacks and it works pretty well. I am looking to make my self one for home but would like to try using one or two small box wood stoves vented into the back of the tank as my heat source. Has anyone tried this or any thoughts on this desing would be greatly appriciated!!
Not to worry about stealing the idea, I stole it from someone else a few years ago off of another web site.
I know my grill well enough that I don’t always use it. I have another thermometer poked through the top of the lid. It registers higher then meat height but I’ve learned to adjust. It is a handy trick though.
Mr. Mayor, thanks for the welcome, and you are exactly right. Control the heat with airvents. I also sometimes rotate the smoker, depending on the prevailing winds, and what temperature I’m trying to achieve.
Yours in bbq heaven,
StLouisGuy, Welcome to Roadfood.
I use a Brinkman similiar to the one in the photo that Paul asks about. It is 5 years old now and has seen quite a bit of use .
Paul, The temperature controls are the adjustable air vents on the firebox door and the exit barrier- also adjustable- on the smokestack.
I get a good charcoal fire going then add fist sized chunks of soaked Hickory to the coals. To keep the temp down in the 200 degree range I choke the air vents almost totally closed…and the chimney also. It seems to hold at 200-215 degrees for hours if I do that.
I also position the meat I am cooking as far away from the firebox as I can. If I am doing several Butts I will rotate them during the cooking time to give equal exposure to all to the heat.
Here’s another one from the pricey category:
I got mine from them. I had it shipped up from Texas … I couldn’t wait for it to arrive … I got it, set it up and realized that I might have just as well been waiting for delivery of a grand piano — the smoker was indeed a beautiful instrument, but I had no idea how to play.
Practice, practice, practice.
Meanwhile, whenever I do practice, the neighbors seem to decend on my house for some reason (then again, that’s half the fun) so I can never practice on a small scale.
Fire control and air vents….practice.
I use the Brinkmann I just saw in the post by Sundancer. Best thing going for the price; easy to use, IMO. I had mine for about 5 years.
Barbecued about 40 pounds of meat for a family gathering a couple weeks ago. I was in heaven.
Also, one type of grill isn’t enough, as some mentioned here. I’ve got
1) The trusty Weber; all around cooking, can’t beat it.
2) The Brinkmann, great for ribs, brisket, pulled pork.
3) A small gas grill (heresy!) for those weeknight evenings when I just want to grill a quick chicken breast or salmon/tuna steak without waiting or messing up the kitchen. I has it’s purpose, but it’s grilling, and not bbq.
First post here, too. bumbled onto this site, and really like it. Hope to contribute in the future….I love roadfood.
There’s a fellow in Texas named David Klose who builds pits of all sizes, from backyard grills to commercial rigs that can feed an army. Pricy, but very high quality. Lots of folks on the bbq tour use Klose’s pits.
I’ve had one for years and am about to do my annual barbecue for 150.
I just got one yesterday, and threw out my 22 year old Weber. We had a graduation party to attend, so I haven’t tried it yet. I will be marinating a london broil for tuesday…I’m stoked!!!
Can’t wait to smoke something on it!
How do you control temps with the oil drum type smoker?
Paul E. Smith
I like the bottom rig. How thick is the steel for the fire box? Chain or cable for elevation mechanism(s). Weight? Clean out? Air Flow from bottom or sides?[?]
I see the heat shields for the tires.
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