Those were outside of my budget and a little large for where I do my cooking, but they are fine looking smokers.Originally Posted by Scott T Smith
Member
Those were outside of my budget and a little large for where I do my cooking, but they are fine looking smokers.
Member
Gary,
I don't know exactly where you are by your mention of being in Middle Tennesse, but there is an 18-1/2" Weber Smokey Mountain Cooker for sale in Mout Juliet for $195. http://nashville.craigslist.org/spo/2478824207.html
That is a good price on a great smoker.
Bill
Member
Bill,
Darn, I bought one exactly like that from the Smyrna Home Depot on July 4, one day after that one appeared on CL. I paid $299 plus tax. I haven't gotten to use it yet but plan to do so within the next week or so. I have a gas grill that I use at least four or five times a week, but wanted to expand my "menu" with the smoker. BTW, I'm in Murfreesboro.
Gary
Last edited by Gary Hodgin; 07-07-2011 at 2:18 PM.
Member
Big Green Egg, had one for twenty years. I've seen a lot of other smokers that are good too. The BGE works best for me.
J Load
Contributor
What's the best way to get variety in the smoke?
Every few years, I get the urge to try outdoor cooking and I've tried several different inexpensive smokers that use charcoal or charcoal plus wood chips. My results are edible, but there is sameness to the smoky taste no matter what meat is cooked.
Member
Stephen,
I'm by no means an expert. I have some experience on charcoal and gas grills but just got a smoker. You might try different chips. I've used hickory, cherry, and apple. Each has a slightly different smoke but I understand the problem.
Lately, I've done a lot less beef (hamburger and steak) and a lot more chicken and turkey. I pretty much like my hamburger and steak the way I do them. Sometimes I overcook them to my taste, but it's hard to overcook them to my wife and daughter's tastes. I do have a problem with turkey. Due to health reasons I had to cut back on beef and pork and eat more turkey and chicken.
The grilled turkey burgers are difficult for me to get a decent taste out of. However, I've found some recipes through google that have helped. Google the types of meats you like to grill and get some recipes. This has really improved the variety and helped the taste. Spices, marinates, sauces, etc... really help.
Member
I use lump charcoal & don't use too many chips if you don't want smoke taste, try pecan for birds, It works well. Rubs a very important as well some even apply them the night before they cook. Hickory is a versatile wood, Mesquite is a very strong.
J Load
Contributor
Use lump charcoal only (Royal Oak or Big Green Egg lump charcoals should be available nationwide and is decent quality). Ideally you'd have charcoal made from the appropriate tree... however that is not easy to find. Instead, toss some thin limbs (thumb size) or small baseball-sized chunks of your favorite smoking wood on the coals when you add the meat. Here's a good list of the flavors you get from which wood: http://realmontanacharcoal.net/smokingwoods.aspx
Member
I have been using a brinkman propane smoker for 15 years. Ya I know it is cheating but it works well. I have experimented with all the usual woods and to be honest my favorite is the oak scraps from my wood shop. There is something about oak, I dont know what it is I love it. I usually smoke large chunks of meat and then transfer them to a slow cooker or roaster after a predetermined time. I have tried charcoal smokers and found it to tedious trying to keep the temp right the whole time. With the propane or electric smokers you set it and walk away and throw on more wood chips every so often.
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