smoker needed

[Ozzie Isaac]

Everyone has offered great advice. My vote would be WSM or a PBC. Both are $299 and are pretty much set and forget.

In the end what you get is not super important. You will eventully be back looking for more.

Seriously, can any of you admitt to buying and being satisfied for eternity with your first smoker? Not saying you will get rid of it, just saying new shiny toys are fun.

 

[nmeyer414]

thank you all for your input and assistance.

I was in lowes today and I came across this beauty. it has the same if not a little more cooking space than the traeger and it was almost $350 less. it is a char griller pellet smoker/grill.

I have a rack of ribs sittin in the fridge right now with rub on them and they will be the first victim on the new smoker tomorrow. it took me about an hour and some change to assemble. everything got lok-tite'd, all all threads got cleaned and ran thru with a tap and die. I ran a cleaning run on it and it seams to put out some good smoke.

here is the specs on it:

• 580sq in cooking space
• 36,000 BTU
• Electronically controlled for precision smoking and grilling
• Heavy-duty steel for durability and quality
• Porcelain-coated cast iron cooking grates
• Drip pan is complete with a collection bucket for easy clean-up
• 10" wheels and casters for easy mobility

 

[IamMadMan]

thank you all for your input and assistance.

I was in lowes today and I came across this beauty. it has the same if not a little more cooking space than the traeger and it was almost $350 less. it is a char griller pellet smoker/grill.

I have a rack of ribs sittin in the fridge right now with rub on them and they will be the first victim on the new smoker tomorrow. it took me about an hour and some change to assemble. everything got lok-tite'd, all all threads got cleaned and ran thru with a tap and die. I ran a cleaning run on it and it seams to put out some good smoke.

Congratulations!!!!!

 

[pjtexas1]

Congrats! Glad you got something that fits your needs and that you are excited about.:thumb: Post more pics when you can.

 

[bigchriss04]

Congrats keep us updated

 

[ttix]

Congrats on the new cooker

 

[Dweverett]

Enjoy it! Post pics of the cook.

 

[Shiz-Nit]

Congrats

 

[Ron_L]

so since there is not really a place for cooking equipment, and I am in need of recommendations for smokers, I will just put it here.

Here is the description for QTalk...

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

don, maybe another section in my area for cooking equipment?

Who's don and what do you mean by "my area"?

 

[nmeyer414]

thanks ron for pointing that out. the original message was a cut and paste from another forum, and I forgot to delete that sentence. I would go back and fix it, but it wont let me edit that post.

 

[nmeyer414]

all right folks, here is the first victim for the smoker. well see how this turns out.

 

[Richard_]

Your going to like your new toy , a little advice , cover the diffuser drip tray with foil , it'll help with clean up , and vacuum out the inside before every cook or you'll end up with ash blowing around all over your food

 

[nmeyer414]

Ok folks, here are the results of the ribs on the new smoker.

First the ribs got the silver skin removed last night and dressed with a little mustard and liberally dusted with this mixture and placed in the fridge over night covered with foil.

RUB Ingredients (this is not my recipe, it came from the BBQ BRETHERN)
- 1/3 cup salt
- 1/3 cup fresh ground black pepper - we prefer tellicherry
- 1/4 cup paprika
- 2 Tbs sugar
- 1 Tbs salt
- 1 Tbs garlic powder
- 1 Tbs chili powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp cinnamon
- 1/2 tsp cayenne pepper (optional)
- yellow mustard

Then the smoker got the temp set at 160-170 deg and the smoke rollin. The ribs were placed in the center along with a pan of water to give a little bit of moisture.

At intervals of 45 min, the ribs were liberally spritzed with a 50%/50% mixture of apple cider vinegar and apple juice (to ensure they stayed moist).

At the 3hr mark, the ribs were wrapped with foil and a little of the spritz mixture.

At the 4hr (ish) mark the ribs were unwrapped and a little bit of some Jim Beam BBQ sauce was brushed on, and left open for 30 minutes for the BBQ Sauce to caramelize a bit.

[/img]

At the 4.5hr mark, the ribs were removed from the smoker and after a 15 min rest they were cut into pieces. you can clearly see the nice thick smoke ring that has formed on the pork ribs.

http://imgur.com/x4TMv1B [/img]

http://imgur.com/U0c2lLX [/img]

http://imgur.com/Sn8h65w [/img]

Here the ribs have been plated with some homemade noodle salad.

http://imgur.com/MQHarGS [/img]

Finally the bones. You can clearly see that these bones were not gnawed clean, the meat fell off and left the bones clean because of how tender they were.

http://imgur.com/3oK55mn [/img]