270 Smokers anyone?

[ColonialDawg]

I’m always on the lookout for my next smoker and recently came across a cabinet-style smoker made here in VA, made by a company called 270 Smokers. They are located in Lexington, VA (across the state from me). I haven’t seen one as there are no local dealers close to where I live. It’s an interesting design and they seemed to be priced a little less than similar smokers. The only real "concern" I have is there isn’t a dedicated drip collection system (you have to use foil pans which, depending on your perspective, is either good or bad). Otherwise, it appears to be a nice smoker. I was wondering if anyone here has experience using one of these or has seen one cook?

https://270smokers.com/

https://youtu.be/_c_UqL3oPMQ

[texastweeter]

Not made in VA, but absolutly the best charvoal and stick burning smokers i have ever used.

http://www.pitmaker.com

[EdF]

LOL! You Tejas guys!

[texastweeter]

Troutman HawkerXP EdF Hey, if the states official food is brisket, they probably know a thing or two about a smoker.

[EdF]

;-) Mebbe!

[Darchie03]

They are all out of my price range
Dave

[Pequod]

Yes, I used to have a 270. It was a great smoker. Got rid of it only because I got a KK (or 2) and decided the quality of food was comparable (actually...the KK beat the 270 in a side-by-side blind rib-tasting).

What else can i tell you?

Here they are in a Smoke-Off:

[Pequod]

Here's a link to a full report comparing my 270 and KK in a smoke-off. This should give you some good insight to the 270. For the price, the 270 is an incredible smoker in spite of taking it on the chin in this one.

270 vs. KK Smoke-Off

[dshaffes]

I would have used similar fuel for the comparison. Also, did you use a water pan in the 270? Last question, did you conduct similar tests with brisket, pork and chicken?

[Pequod]

Test was based on best practices for each. Manufacturer recommends briquettes for the 270. Cocochar is the best fuel for low n slow in a KK. I’d never use briquettes in a KK, or cocochar in a 270. They burn completely differently. 270 is high convection environment. KK is low convection. Two extremely different animals.

[Pequod]

Yes to water pan in 270. It doesn’t require it, but is best with it. No side by side comparisons of brisket, pork, and chicken. But, subjectively, chicken is far better in a KK, pork butt is the same (let’s face it, you can do a great pork butt on just about anything), brisket is comparable. And KK can do far more than a 270 overall.