I want to buy a smoker (4 Viewers)

[Schmendr1ck]

Lately I've been having some difficulty getting my temp above 425F. I think small chunks of charcoal combined with the tiny-holed stock iron plate in my Kamado Joe is causing an air restriction problem.

So since I figured it would happen eventually anyway, I bought a charcoal basket. I'm going to try it out tonight and see how it goes.

 

[toothpic]

Lately I've been having some difficulty getting my temp above 425F. I think small chunks of charcoal combined with the tiny-holed stock iron plate in my Kamado Joe is causing an air restriction problem.

So since I figured it would happen eventually anyway, I bought a charcoal basket. I'm going to try it out tonight and see how it goes.

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My buddy with a BGE swears by his kickash basket

 

[Schmendr1ck]

My buddy with a BGE swears by his kickash basket

Mine is a knockoff, but it seems to do the job. We did chicken legs and steak last night, and had no issues getting the temp over 500 for the steaks.

I smoked a turkey today and didn't have much trouble keeping temp around 225-235. And there were no complaints at dinnertime...

 

[toothpic]

Just now stumbling on to this thread. I researched and bought a Kamado Joe back in 2014 and have been very happy with it. Mine is a v1, the latest revision has a better seal and better hinges.

 

[Schmendr1ck]

Just now stumbling on to this thread. I researched and bought a Kamado Joe back in 2014 and have been very happy with it. Mine is a v1, the latest revision has a better seal and better hinges.

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I have a Kamado Joe Classic (I think that's v1?) which I bought back in May. It was significantly cheaper than the newer models, and so far I've had zero complaints about build quality or ease of use.

 

[toothpic]

Yea, that's the same one I have. It's the standard sized Kamado. Only thing I've replaced so far is the smoke chimney with a stainless steel vent.
https://www.amazon.com/SmokeWare-Ve...joe+replacement+chimney&qid=1595902799&sr=8-5

My seal system is worn but still seems tight (no smoke is escaping). When I do replace it I'll go with their new style which is a wire mesh seal vs the old felt system.

 

[Schmendr1ck]

Yea, that's the same one I have. It's the standard sized Kamado. Only thing I've replaced so far is the smoke chimney with a stainless steel vent.
https://www.amazon.com/SmokeWare-Ve...joe+replacement+chimney&qid=1595902799&sr=8-5

My seal system is worn but still seems tight (no smoke is escaping). When I do replace it I'll go with their new style which is a wire mesh seal vs the old felt system.

Yep, that's the same chimney I added!

 

[DoubleEagle]

St. Louis cut spare ribs from yesterday’s smoke on my Yoder YS-640.

 

[Schmendr1ck]

Here's a quick shot of the steaks and chicken drumsticks I did on Sunday night. I also cooked the corn on the grill. None of it lasted long.

The T-bones were medium and tasted good but a tad chewy - I think that may have been because they were in the freezer for a while.

 

[BirdCage]

Another barrel smoker/grill vote. I’ve had this Brinkmann Pitmaster for 25 years. Probably cooked 1000 lbs. of meat.

-I scrub the outside every 6-8 years or so with a wire brush then coat with Krylon High-Temp spray paint.
-All the wood accessories burned up (handles, prep shelf), so I left off wood trim for the handles and added a granite prep shelf.

Recent smoked duck w/grilled sausages attached. Pix anyway, food went quickly!

What my next smoker/grill will have:
1. Adjustable height coal tray
2. Access door to add coal
3. Rotisserie add-on option

 

[DavinciFox]

First Smoke in my Traeger Pro 780. Getting it from PC Richards was a disaster. Took about 6 weeks of complaining. But they upgraded me from Pro 575 and gave me a bunch of free stuff.

 

[DavinciFox]

First Brisket. Came out amazing

 

[DavinciFox]

St Louis ribs. Smoke ring and tender

 

[Darthhoodie]

This was all done with a regular Weber charcoal grill, some day I will buy a dedicated smoker but for small amounts of food this can work.

 

[Schmendr1ck]

Had some cold turkey from yesterday's smoke for dinner tonight. My wife keeps raving about how good it is, and honestly she's not wrong.

I used apple wood that my brother-in-law cut from the tree in his yard.

 

[Darthhoodie]

I like using apple wood, I live 10 minutes from an apple orchard so I get plenty of wood from them. I will also use hickory, but I like the apple wood better.

 

[Highli99]

Just now stumbling on to this thread. I researched and bought a Kamado Joe back in 2014 and have been very happy with it. Mine is a v1, the latest revision has a better seal and better hinges.

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Are those humongous shrimp or miniature steaks?!

 

[toothpic]

Are those humongous shrimp or miniature steaks?!

Small lobster tails

 

[Lemonzest]

pork butt + salsa

Planning on pork tacos

 

[Lemonzest]

These guys know how to BBQ. I need to hit this place up! I'm starting to think I need to do a BBQ road trip tour of the USA.

bucket list thing for me. Do a food tour across US with the missus. We basically travel just for food and sun.

 

[Lemonzest]

Ribs.

 

[JZPdub]

bucket list thing for me. Do a food tour across US with the missus. We basically travel just for food and sun.

And then stop off at all the nearby casinos!

 

[Jambine]

@liftapint
I keep seeing this thread pop up and I keep thinking. Why would you want that? Eeeuuww!!

 

[IndyMav]

We have a been a big fan of our Traeger pellet grills. We just retired our Little Tex elite after 10 years of service and bought a Ridgeline 850. The digital thermostat is great if you are looking to set it and leave it-vacuum them out once in a while, ask for recipe advice from the Traeger group on Facebook, and you will be set

 

[BirdCage]

Whole chicken, spatchcocked.

 

[Darthhoodie]

Ribs!!! I use the 3-2-1 method. Three hours in the smoke, two in foil, one back on grill.

 

[DZPoker]

To me, part of the fun of the hobby is the process itself (sort of like the search for those missing chips). So I’m a fan of the basic setup, and consider the Weber Smokey Mountain a Bentley! Plenty of resources online on how to turn a barrel into a great smoker (not redneck style...true great smoking!). Yes you have to monitor temps. Yes, you have to pay attention. But that’s why you chose not to use the Showtime Rotisserie Right???

 

[FDLmold]

Initial thirty minute prime on my new Pit Boss tonight. Rubbed butt in the fridge ready to get smoked in the morning.

 

[Darthhoodie]

Candidate for out of context thread

Rubbed butt in the fridge ready to get smoked in the morning.

Nice!

 

[SiouxperStack]

Anyone here own a black stone griddle?