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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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What Smoker to buy?

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  • Top | #1

    What Smoker to buy?

    I have kind of a unique opportunity/problem, and once again I am turning to the folks in the Pitmaster Club for some advice. I have been smoking for probably close to 15 years, but always with Charcoal. WSM and Pitbarrel. Tried a Traeger and hated it. It didn't last two weeks and I got ride of it. I have smoked meat for a number of office potlucks and have gotten a rep at the office. So, now we are have a company wide event (160 people) and the boss wants me to cook the lunch, and is offering to buy me a smoker large enough to handle that large of a cook. I am thinking I would need at least 100 pounds of pork shoulder before trimming and cooking. Any ideas on what kind of smoker could handle that? Or should I tell him to hire a caterer?

  • Top | #2
    $$$ constraints??

    Like would a ~$5800 Ole Hickory CTO be out of the question?

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    • Top | #3
      Find someone local with a big pit and hire it for the day. Unless you can wrangle it where the company buys it and you continue to use it when you want

      Comment


      • gdsim1
        gdsim1 commented
        Editing a comment
        Not sure where you’re located at, but if you’ve got a HyVee supermarket near you... they’ve all got massive smokers that they use to cook and peddle bbq meals, and I believe they rent them out.

        However, if boss man is offering to buy YOU the smoker (ie it’s yours after the purchase, not the company’s), remember EVERYTHING is a negotiation... 😈

    • Top | #4
      Know what your upper limit is will help. I would look at a, insulated cabinet smoker. You can fit a lot of food on a unit like that. I would look at something like the Back Woods, Mixon Cabinet smokers.

      Or you could go old school and get a big old pull behind. Like the Lang

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    • Top | #5
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    • Top | #6
      I was thinking the same thing as Spinaker. Think about a large size vertical cabinet. You could score a nice one for around $3,000. I'm thinking 80#, or 8-10# butts would do the job and easily fit into a vertical. Your problem may be actually getting a nice high end cooker quickly enough to pull it off. What kind of time frame you looking at? Perhaps a stick burner rental may be out there to fill the need.

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      • Top | #7
        I am not positive but I am thinking that about 2k would be the upper limit of what the company would be willing to pay. For the right smoker I would throw some of my own money at it also. So, probably around 3k would be the top. Time is an issue, I only have about 3 weeks. This may sound like sacrilege but what if I smoked the butts before hand, pulled them, vacuum sealed and froze it until the day of the gathering? I have three smokers and could easily smoke around 50 pounds at a time. I've never tried that before. Could be OK, or it could be really bad.

        Comment


        • Steve B
          Steve B commented
          Editing a comment
          Good advice Huskee

        • PaulstheRibList
          PaulstheRibList commented
          Editing a comment
          Yes, cook more than one round and refrigerate. No problems with that. I would refrigerate whole and then pull when you rewarm, if possible. I have warmers, which makes rewarming so much easier. So your plan of cook, pull, vacuum bag and rewarm would be best if you don't have dedicated warmers. In a vacuum bag, you can rewarm in a regular oven just fine.

        • Murdy
          Murdy commented
          Editing a comment
          Often when I smoke a butt, it's only my wife and I eating, so we end up freezing some of it, it reheats fine.

      • Top | #8
        I smoked 9 butts - 74 pounds precooked - using a small offset and 2 kettles, for a party of 80 people, and pulled and packed in foil half steam table pans with foil lids the night before the party, and reheated in warm oven and served from crockpots. We would replenish the crockpots from the pans in the oven. No one complained and I got s lot of compliments. And with 80 folk we ate about 5 of 8 butts. This was a lot of 20-somethings, about half of them guys, as it was my oldest daughters engagement party. Oh, we also had about 20 pounds of chicken wings but those were gone in 20 minutes! All of those frat brothers of my now son in law can pack it in!

        I think doing it ahead is fine. A WSM 22 can probably handle 8 butts, and is a lot cheaper than any decent offset. Maybe just add that for the capacity you need?

        Comment


        • RonB
          RonB commented
          Editing a comment
          Maybe two WSM 22s or two PBCs?

      • Top | #9
        Thanks for the replies everyone. I am liking the idea of cooking ahead of time. Just the logistics of finding, buying and learning to use a smoker with that capacity in the amount of time I have is kind of daunting. There is a slightly used Yoader that I could pick up for about 2k a couple of hours from here. It is tempting but the thing weighs 800 pounds. Jeez what a beast! I keep wondering what I would do with it after the picnic. The event is at a park, so there won't be any ovens available. PaulstheRibList what kind of warmers are you talking about? I have a WSM 22, WSM 18 and a pit barrel so I think I could do enough in two cooks but it would be way easier if I froze it. That way I could do the cooks over a couple of weekends.

        Comment


        • jfmorris
          jfmorris commented
          Editing a comment
          With the 3 smokers you have you ought to be able to run 12 8 pound butts at once. And since they cook twice as fast on the PBC, load it up a second time with 2 more while the WSM’s roll along. 14x8 is a lot of meat, and you could do it all in one day.

      • Top | #10
        jfmorris I smoked 6 butts overnight last night pulled them, vacuum sealed and froze them this morning. Part of the problem with doing all of them at once is just space considerations in my kitchen and refrigerator. I froze a couple of smaller packages and I am going to test reheating by dropping the package in hot water. We will see how it turns out. If I don't like it I may end up doing them all at once the day before and storing in some coolers.

        Comment


        • jfmorris
          jfmorris commented
          Editing a comment
          Sounds like a workable plan to me!

      • Top | #11
        Good luck and let us know how it goes. Great to be asked to cook for an event; scary at the same time.

        Comment


        • Top | #12
          So I have smoked twelve butts so far. The smoking part is easy. It's all the prep and pulling that is killing me. There has got to be an easier way. Instead of pulling the pork I am thinking about dropping a concrete block on it. Smashed pork. Is that a thing?
          Attached Files

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          • NapMaster
            NapMaster commented
            Editing a comment
            You should by a small chipper used to grind limbs, etc. Aim the discharge chute into an ice chest. Should take about 1 minute for 12 butts. Make sure you remove the shoulder blade before you run them through.

        • Top | #13
          I like the way you think NapMaster! I started looking and found pork pullers that you use with a drill motor. I just ordered one and will try it out on the 6 butts I am going to smoke Saturday. Fire, meat, smoke & power tools. Is this a great country or what!

          Comment


          • Top | #14
            We had the event today and everything went well. I smoked 18 pork shoulders and it ended up being way to much food. We also served 80 hot dogs, beans, coleslaw, chips and cookies. Needless to say no one went home hungry. So, I ended up pulling the pork and immediately vacuum sealing and freezing it. Then reheating it by dropping the bags in hot water for about 30 minutes. We used 3 turkey fryers and it really worked well. The pork was tender and moist. It honestly tasted like it just came off the smoker. Will definitely use that method again. Thanks to everyone for all the suggestions.

            Comment


            • lostclusters
              lostclusters commented
              Editing a comment
              Thanks for including us on your journey. It was quite a learning experience.

          • Top | #15
            I’m glad to be part of this group, quite the array of problem solvers. I know where to go for any ‘Q questions I come across.

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