New Smoker Choice

[zupanj]

I am lusting after a new smoker though I really don't need it. I have been using a 18' WSM successfully for some years and I know it well. It is showing some wear and tear at this point. It was knocked over a couple of times and is out of round so it leaks smoke but not badly. I could buy another one and be quite happy but I would like something a bit larger. I can do no more than three slabs of ribs at a time and it would be nice to have the capacity to do more.
My initial idea was to purchase a Backwoods Chubby G2 or G3. They look like they would do a really nice job and don't break the bank if you can get cheap shipping. I really don't see much feedback on Backwoods on this forum and I am surprised by that. One thing, these smokers may be a bit too big if you only cook two slabs at a time. I think I would go through a bag of charcoal with every cook. Still I like what I do find on these smokers.
I recently wondered if Hasty Bake would be a good choice for me. So many people seem to love them. It looks to me that the Hasty Bake is more of a grill than a smoker. I have a nice Weber gas grill and don't really need another.

Your thoughts would be appreciated.

Jack

[Jerod Broussard]

Look at barrel smokers such as the PBC and the Bronco Smoker. You can hang many slabs of ribs and multiple briskets. The Bronco review below is of the smaller Bronco model, the Pit Barrel is the larger PBC model.

https://amazingribs.com/ratings-reviews/smokers/pit-barrel-cooker-22-5-pbx/

https://amazingribs.com/grill-smoker-combination-grill-smoker/oklahoma-joes-bronco-drum-smoker-review/

[bmillin]

+1 on the Bronco, great for hanging ribs or chicken and you can grill on it as well.

[Duanessmokedmeats]

PBC, PBX!

[bbqLuv]

Traeger Pellet Grill gives me a thrill. My vote is Traeger, but not so much due to pricing.
The following is from an internet search:

A pellet grill, also known as a wood pellet smoker grill, is a fantastic type of barbecue cooker that has gained popularity worldwide. Let me break down the key aspects of pellet grills:

1. Cooking Method:
   • Unlike gas or charcoal grills, pellet grills don’t cook food over an open flame. Instead, they use indirect heat and smoke to cook food. This indirect method ensures even cooking without the need to constantly shift your food around to avoid flare-ups and hotspots¹.
2. Versatility:
   • Pellet smokers offer incredible cooking versatility. They allow you to smoke, grill, and bake with ease. Whether you’re slow-smoking a brisket, roasting a chicken, or baking a pizza, pellet grills can handle it all.
   • The wood-fueled fire and motorized control system make them convenient and versatile for both competition veterans and backyard enthusiasts².
3. Controlled Temperature:
   • Pellet grills provide precisely controlled temperature settings. This makes them ideal for low and slow dishes like brisket, pork shoulder, or even a side of salmon. The results often mimic those achieved through sous vide cooking³.
4. Wood Pellets:
   • These grills use wood pellets as their fuel source. The pellets are made from compressed sawdust and come in various flavors (such as hickory, mesquite, or applewood). The choice of wood pellets significantly impacts the flavor profile of your food.
5. Gear and Reviews:
   • To become a pellet pro, consider investing in a quality pellet grill. Here are some popular models:
     • Camp Chef SmokePro DLX: Offers premium features at an affordable price.
     • Pit Boss 700FB: Impressive cooking space and great value for money.
     • Pit Boss Austin XL: State-of-the-art grill with ample cooking area.
     • Traeger Silverton 620 & 810: A special edition pellet grill with modern features².

So, whether you’re a seasoned pitmaster or a backyard enthusiast, a pellet grill opens up a world of flavorful possibilities! 🍖🔥

[Henrik]

The Chubby is a great choice. A friend of mine has a similar one (other brand), and it runs for 24+ hours on a single load. I think you can shut it down once your cook is done, and then reuse the charcoal for next time.

[Rob whatever]

If you’re looking at a Hasty Bake, you might want to look at M Grills’ M1 or M36. I have the M36 and it’s a beast and has a lot of cooking space in a relatively small footprint.

rob

[DavidNorcross]

Sarika, something tells me that we should not welcome you to the Pit. Regardless, I hope you have a Merry Christmas.

Now back to the regular programming. I cannot speak to the Chubby. I have looked at them over the years, but like you there is not a ton of information out there. The pellet world works so good for me and my schedule, I do not see it ever changing. Wishing you like and look forward to following this thread.

[Steve R.]

Man, did you ever come to the right place to ask this question!

I second the recommendation of the Oklahoma Joe's Bronco. I replaced my WSM 22" with the Bronco Pro and haven't looked back.

There would be almost no learning curve for someone who knows how to operate a WSM, and you would be able to use most of the accessories and upgrades you may already have with the WSM. I kept my Hunsaker Vortex charcoal basket and rib hanger and still use those with my Bronco, for instance.

Or you could just add the Hunsaker rib hanger to your WSM for about $60 and call it a day.

[captainlee]

Never ate popcorn this early in the morning before, not that bad.

[Steve R.]

Try popping it in a new smoker sometime. Game changer. 😂

[DaveD]

When I was able to add one additional cooker last year, I settled on the SnS Deluxe kettle and have been extremely happy with that choice. It's just so versatile. But cooking space isn't as expansive as some of the options under discussion here.

[realdocBBQ]

Super 55

[PNWBrandon]

Lots of wonderful advice already here and I’m sure more to follow but as an owner of a Traeger and a few Hasty Bakes I thought I would chime in.

My Traeger 575 was my first love and the first platform that helped me realize how important consistency of heat and having the ability to replicate your situation time and time age is. It allowed me to experiment with timing and flavors without having to learn the basics of fire management. It is easy to set up and easy to clean. It doesn’t have an overwhelming smoky taste and I find that people who may think they don’t like smoked foods don’t find the taste and offensive. The is classic but doesn’t add much to the scope of additional convection. The three things I don’t enjoy about my Traeger are
1.) Temp Swings: just like many conventional ovens the Traeger stays within a 25-35 degree zone that can fluctuate more than I would like to see. Overall it stays fairly consistent but temp spikes bother me more and more as I indulge in the craft.
2.) It relies on electricity.
3.) Hot Spots: Due to the placement of where the fire is in the middle of the cooking chamber the temp ranges wildly from end to end.

I won’t put on an infomercial for Hasty Bake but I own a few of those now and think they act pretty similarly to a kamado or barrel smoker in its functionality. After several cooks I am able to spend about 45 minutes getting the fire set up and going and then I can walk away for up to 10ish hours. I find the Hasty Bake cooks things about 25% faster than my other cookers and it is said to be due to the convection aspect that is produced by having the vent lower than the top of the hood. It lets more air flow through than many other options so if you’re a believer in good airflow helps make great bbq you may appreciate that aspect. If you like the footprint of the HB but want the ability to do some stick burning I would follow some of the other members advice and check out the M1 or M36.

Happy Hunting!

[Sid P]

Since you seem pretty open to different designs, why not keep an eye on Craigslist and FBMP and see if nice used one pops up in your area?

[TripleB]

If you are looking at a G2 or a Hasty Bake, then I’d recommend looking at the KBQ. The KBQ is in that dollar ball park and is a real offset smoker. You start it off with some lump or regular charcoal and then from there on it’s wood. I own the 18” and 22” WSM and a Backyard Jambo and have amassed many hours smoking on them all. The KBQ is my go to smoker, except when I’m smoking a lot of big cuts of meat (e.g. 5 Turkeys), then it’s my Jambo.

Here are some advantages to the KBQ:

1. Small footprint and light weight.
2. Acts like a convection oven because of the recirculating fan. Thus food cooks a bit faster.
3. Built in temperature controller, though the temp swing is roughly 30d. That’s when the temperature controller switches on and off.
4. Smoking with wood splits.
5. Large capacity for its size. I bought an additional 3 shelves (comes with 3) and I can smoke 12 racks of ribs in it.
6. Great smoke flavor. You can regulate how much smoke you want on the meat by opening/closing the poppets. Opening/closing poppets does not affect the temperature.
7. Clean smoke. Don’t have to worry about incomplete combustion since the smoke is pulled through the coal bed. But you can pull in dirtier smoke if you want (adjusting poppets).
8. 100% stainless steel. Easy cleanup.

Disadvantages:

1. Electric. As long as you have power, it’s good to go. Without it, your dead in the water.
2. No grommet or port for meat temperature probes.
3. You still have to keep an eye on it to add wood. But since the firebox is open on the top of the unit, it is much easier to keep an eye on. Flames go down, toss on a split or two. No opening the firebox door to check the fire (guess this could be in the advantage section).
4. Have to cut your wood down to to small splits to fit the KBQ firebox.
5. It does have sharp edges, so when you clean wear leather gloves or cut resistant gloves.