Which smoker?

[jfmorris]

Goes To 11 Having natural gas would make the Smoke Vault 24" tempting. That said, it sounds like you are using the dome thermometer built into your Genesis, and those are notoriously bad - the one on the door of the Smoke Vault is likely even worse. If you go that route, I think you will turn out some good BBQ, but you will want to get an accurate thermometer with wired probes, to monitor the smoker temperature as well as meat temperature for items other than ribs.

The Pit Barrel Cooker (PBC) is as close to set and forget, and contrary to what you might think, even running up around 300F for some people, its not the issue you would think. Heck, I had my smoker (not a PBC) get almost to 350 overnight with a pork butt for pulled pork, and while I freaked out when I woke up at 5am and saw it, the butt was perfectly fine - it just got done 5 hours sooner than expected, haha.

The https://pitbarrelcooker.com website indicates that while they ship free in the lower 48 for the US, they charge for shipping outside that area. If you go there and put a cooker in your cart, it has a calculator for international shipping, and you can find out what they charge on top of the $299.

Assuming shipping over the border to Canada is not insane, with price being similar between the Smoke Vault and the Pit Barrel Cooker, it really comes down to what YOU want. Do you want to try something new, and deal with charcoal, or do you want to just add a T to your gas hookup and use the Smoke Vault, which will operate much the same as your grill, but with a better smoking setup.

[BBQ_Steve-O]

Goes To 11 I don't know where you live in BC, but if you're making a trip across the border anytime soon, there is a place in Port Angeles, a place in Mountlake Terrace (Double D Meats - if you haven't been there, you need to stop by. Allow yourself PLENTY of time to browse) and a place in Spokane that sells PBCs.

[Bogy]

Hitting 300 or even 350 is not going to ruin a pork butt. As long as you get the internal temp up to the 203 range, taking a long time to do it doesn't matter as much. Having a 5 hour stall does not really make the meat taste a lot different. IMHO, people get way to hung up on keeping the temp at exactly 225, and it isn't that critical.

[jfmorris]

Goes To 11 yes the pork butt was just as good. Might have had more intense bark, which I like anyway. It just got done 5 hours sooner than expected. It was a 10 pound piece of pork that I expected to take 16 hours to cook, and it was done in 11. I just put the foil wrapped meat in a 170F oven for a few hours until I was ready to pull the pork for dinner.

[choffert]

I had a Smoke Vault and it worked very well. I didn't like to tend the cooker all night on long cooks (once ran a propane bottle empty), so I eventually went to a pellet smoker with a good controller (Blaz'n Grill Works Grid Iron) and gave my Smoke Vault to a friend who still uses it

[Goes To 11]

Is the propane tank the only reason that you had to tend it? I was planning on converting it to natural gas so I wouldn't have to worry about propane tanks. That's what I love about my Genesis.

[Brewmaster]

I love my PBC, from ribs, chicken, brisket, pulled pork and even veggies, I got 2 of them for competitive cooking. I have no problem getting it down to 225 when loaded

[SmokeyGator]

A kamado will have fantastic cold weather performance. Nothing is insulated better. With a controller they are set and forget, and a full load of lump will last as long as you need it to.

But they are possibly the most expensive per square inch of cooking surface of any grill. And heavy, so a cart / table is a necessity. They also retain heat very well, while great for cooking it takes time for them to cool enough to put a cover on (which isn’t a big deal, but still true).

Having natural gas is great. I wish I had that option, I could get a 10k natural gas generator! Or at least a set big enough for life support (AC), the fridge, and a few lights. I would most certainly go with a NG grill. But read the article about heat sources. Wood and charcoal burn differently. For a smoker I think there is a good case to make for wood/charcoal over gas. Granted gas is clean and very convenient for you. But just read the article.

The PBC and WSM are very popular. I had a cheap version of a WSM once, it worked well. Even with me using it incorrectly (didn’t know about things like temperature and so on). People who have them say good things about them, and they aren’t really expensive. Also don’t overlook a simple kettle with a SNS. Those have a good following too.

Take your time but don’t overthink. Set a budget then try to not "but $50 more" yourself too high. But $50 more is how I ended up overshooting my original budget by a bit over $1000. The budget slowly increased over time. BUT I am super happy with whet I have, it is undoubtedly a fine smoker / grill that will last many many many years. It’s only "expensive" in the short term, as the years pass the cost per year can only drop.

[EdF]

Nah, cart/table isn't strictly necessary for a ceramic kamado (though I guess it would be nice). Had my LBGE since 2002 without it. ;-)

Good advice regardless!

[jfmorris]

My understanding is that with a gas smoker like the Smoke Vault, you will have to "tend" it some, as they are not in fact thermostatically controlled, any more so than a charcoal smoker really. You will probably need to tweak the burner an vents for an hour or so at the start of each cook, based on food load and ambient temperature. I imagine once you learn it, you will know based on season of the year where to put the various vents and the burner control.

If you have been happy with your Genesis, and just short on space, I am going to go against the grain and say that you might be just as happy with the Smoke Vault, and your "unlimited" supply of natural gas. Sure, wood chips in a pan is not going to give quite the same smoke profile as wood and charcoal, but then again - I understand the PBC gives different results than I get with my offset or my weber kettle with the Slow 'N Sear. Every cooker cooks a little different.

Think of this too - the Smoke Vault can likely double as more "oven" space for baking or roasting in a pinch, if you just leave the wood chips and water pans empty.

I also have an outside natural gas hookup, and have toyed with the idea of the Smoke Vault. The main thing holding me back is that the gas hookup is at the end of the house, next to my fireplace, wood pile, and the big stinky trash can. I had my grill there 20 years ago before making a nicer area for it out by the pool! ;-). Back in the day "outside kitchens" and cooking areas were not the thing they are today, and the wife wanted me and the smoke all hidden away from the rest of the backyard. So I would likely get a PBC or Weber Smokey Mountain (WSM) in my case to not be tied to the spot next to the wood pile and trash cans... that said, it might be nice to have a fuel source that does not run out, even if I had to put the Smoke Vault at the end of the house.

[Attjack]

I've smoked on my Weber 26 with and XL SnS, on my Weber 22 using the snake method, and on my Jumbo Joe using a Weber charcoal holder. All of these worked great. But then I bought a Primo XL with a DigiQ DX2 and it's a Cadillac. However it does take most of the work out of it which could be seen as a good thing or a bad thing.

[New2Cue]

I went from a Weber gasser to a PBC. I really like the PBC, very easy to use, no maintenance, and it's set and forget. I've had it for 2-3 years now, and I've made beef (tenderloin, short ribs), pork (ribs, butts, hams, loins), chicken (spatchcocked whole chickens), turkey (whole turkey on the PBC handy turkey hangers), sausages, brie, etc. on it. The price is great, the build quality is fantastic, and they have been coming out with lots of hangers and other items to get even more out of it.

For what it's worth, I had a friend who had a WSM that was stolen from his backyard. He switched to the PBC and liked it a lot better (said he hated cleaning the water pan of the WSM).

I'm thinking about getting a second cooker for more versatility, gadgetry, and something that will let me tinker a little more with cooks. I've been looking at the Weber Summit Charcoal Grilling Center and the Weber Performer series kettles. If I had known more about them, I might have gone with a kettle over the PBC at the time but I was just getting started into serious BBQ. That being said, I don't think you could go wrong with either.

[kenrobin]

While they're both good cookers, I'd recommend the PBC over the WSM for capacity and ease of use.

I agree with this.... the PBC is more "set it & forget it" but if you don’t mind tinkering to maintain a desired temp then the WSM might be better for you.

[Goes To 11]

Thanks everyone for all of the great replies and the welcome. It is much appreciated.

[ecowper]

When I decided that I wanted a pure smoker, I went with the Weber Smokey Mountain 22.5. BUT I think that if you don’t have a charcoal/live fire smoker that I would reccomend a 22” Weber Performer plus a slow n sear .... You can do anything from steaks to ribs to pork butts to a brisket on that setup and you may just decide the gasser is obsolete :-)

[Greasy]

That's what happened to me. I had a Weber Spirit 3 burner and then got a kettle with an SNS. It didn't take long till I stopped using the gasser and got rid of it. I now have a pellet pooper but the SNS still gets lots of use due to its' versatility.

[Ratton454]

Hi Goes to 11, If you want to step up to one of the higher end pellet smokers, I believe there is a Yoder dealer in BC. I am really happy with mine!

[FireMan]

Boy did you get a ton af advice to make yer head swim. I have a UDS (30 gal) and the temps you worry about are just that, somethin to worry about but don’t matter much. I get to 250 & hold, no problem. Sounds like a PBC would work for you. But, I was waitin to see if anybody piped in on a kettle. ecowper ‘s suggestion should be seriously considered. Obtain ability probably is no problem & the versatility is max. Put yer head in yer hand, go hmmmmm & decide. Have fun! 🕶

[BriggsBBQ]

I would go either WSM or a PBC (some other drum). What I personally would not do is a propane smoker. The propane and electric smokers are in the same world to me. There's a lot you give up when you smolder the wood like a propane/electric does vs a actual fire (offset, charcoal, Pellet).

In my opinion I did not like the pellets as much. Not enough smoky flavor. It is really oven like convenience if you like that.

Also on the WSM everyone goes for the 18 but I really wished I had a 22 instead because it fits a big brisket without the flat being on the edges of the grill. If you do go WSM check out Canjunbandit for a good rotisserie if you are in tot that sort of thing. My roto is my go to for chicken during the week.

[jfmorris]

Goes To 11 So did you ever make a decision on what smoker to get?

[Goes To 11]

Goes To 11 So did you ever make a decision on what smoker to get?

I've kind of put the decision off. My wife has decided to redo the patio so I am going to wait until it is finished. It will probably be a month before all is said and done.

I've been waffling back and forth between the different options. The only thing that I have ruled out is the PBC and mostly because there does not seem to be an easy way to collect juices when smoking a turkey. I love smoky turkey gravy.

I am leaning towards the smoke vault. partly because of the convenience of the natural gas but it also looks like it will take a large turkey easily and will work at a large range of temperatures.

I have been waffling between the wsm 18 and 22 but I keep hearing that the 22 runs hot and I'm not sure that the 18 is big enough.

The Weber Performer option is still interesting as well. It looks like it makes cooking with charcoal more convenient and is more versatile.