Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Newbie wanting to purchase a smoker

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • khlar
    Former Member
    • Feb 2017
    • 2
    • Western New York

    Newbie wanting to purchase a smoker

    So....after a month + of reading reviews and searching the forum and reading different topics, and lurking in the background. - I really want to purchase a smoker. I'm new to the forum and haven't done any smoking in a number of years. I'm 49 years old and have learned that without the proper tools the job is very difficult to accomplish, but with the right tools, magic can happen.
    I'm a novice woodworker on the side and proper tools in the right hands can make masterpieces. With wood, I know exactly the tool I need to take me to the next level, the tool that will make seamless joints.... but when it comes to smoking BBQ I don't know which way to turn.
    I would like to be able to smoke enough for a fairly large group of people, 35-50 maybe. I'd like to be able to smoke various kinds of meat at the same time on occasion. Something that doesn't require constant babysitting.
    I'm super-interested in a Lang 36" deluxe and the Backwoods Chubby G2. My skill level scares me about the Lang, and I'm just very unfamiliar (other than reading and watching videos) of the cabinet/waster smoker like the Chubby!
    so...if you were looking to get into smoking for the first time in a long time- would you recommend one if thesec2 units, or something completely different? I want a tool that does a great job, if the operator does his job.
  • boftx
    Founding Member
    • Jul 2014
    • 852
    • Las Vegas, NV
    • CharGriller Pro COS
      Oklahoma Joe COS
      Maverick 732 thermometer
      Red Thermapen
      Favorite beer: Scotch

      I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

    #2
    With that capacity requirement, I'd set aside skill concerns and go with the Lang and master it. Be warned that any stick-burner is going to need a bit of baby sitting, that's just the nature of the beast. But it can also be the most rewarding in terms of knowing you've mastered your craft.

    Personally, I'd love to have one, but I can't justify it, so I use a COS and let people think I'm insane. I've also used a Weber kettle for a long time and have nothing but good to say about those, too. But in your case, and given what you have shared, I say pull the trigger on the Lang and get ready to embrace a new hobby/lifestyle.

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10997
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

        ********************************************
        Assistants
        Dexter (Beagle mix)
        Kinnick (American Foxhound)
        ************************

        Grills/Smokers/Fryers
        Big Green Egg (Large) X3
        Blackstone 36" Outdoor Griddle 4-Burner

        Karubeque C-60
        Kamado Joe Jr. (Black)
        Lodge L410 Hibachi
        Pit Barrel Cooker
        Pit Barrel Cooker 2.0
        R&V Works FF2-R-ST 4-Gallon Fryer

        Weber Spirit Gasser
        ******************.
        Thermometers
        FireBoard (Base Package)
        Thermoworks ThermaPen (Red)
        Thermoworks MK4 (Orange)
        **************

        Accessories
        Big Green Egg Plate Setter
        Benzomatic TS4000 Torch X 2
        Benzomatic TS800 High Temp Torch X 2

        Bayou Classic 44 qt Stainless Stock Pot
        Bayou Classic 35K BTU Burner

        Digi Q DX2 (Medium Pit Viper Fan)
        Dragon VT 2-23 C Torch
        Eggspander Kit X2
        Field Skillet No. 8,10,12

        Finex Cat Iron Line
        FireBoard Drive
        Lots and Lots of Griswold Cast Iron
        Grill Grates
        Joule Water Circulator
        KBQ Fire Grate

        Kick Ash Basket (KAB) X4
        Lots of Lodge Cast Iron
        Husky 6 Drawer BBQ Equipment Cabinet
        Large Vortex
        Marlin 1894 .44 Magnum
        Marquette Castings No. 13 (First Run)
        Smithey No. 12
        Smokeware Chimney Cap X 3
        Stargazer No.10, 12
        Tool Wizard BBQ Tongs
        Univex Duro 10" Meat Slicer
        ********************************
        Fuel
        FOGO Priemium Lump Charcoal
        Kingsford Blue and White
        Rockwood Lump Charcoal
        Apple, Cherry & Oak Log splits for the C-60
        **************************

        Cutlery
        Buck 119 Special
        Cuda 7' Fillet Knife

        Dexter 12" Brisket Sword
        Global
        Shun
        Wusthof
        *******
        Next Major Purchase
        Lone Star Grillz 24 X 48 Offset

      #3
      Welcome to the Pit. Happy to have you. The Chubby G2 is a very good option as is the Lang. They both have great capacity. However, you need to ask yourself, How much work do I want to put into this? Both of these options will last a long time, they will make great food and will be a joy to own. The Chubby is easier to run than the Lang, but the Lang will give you some amazing BBQ that only comes from a wood fire.
      If it were up to me, I would take the Lang all day. But I am more of a wood fire man than a charcoal one, if I have to pick. The Lang will require a feeding every 30 mins or so.

      Let us know what other questions you have. Hopefully Max Good will chime in as well. He's the man for this kinda stuff.

      Also.....Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

      Also, it's very important that you:

      Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Notifications tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) ”Huskee” with your email change request, or via email at huskee[at]AmazingRibs[dot]com.

      Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

      Comment

      • Nate
        Banned Former Member
        • Apr 2015
        • 3794
        • Quarantined

        #4
        Welcome from Indiana

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 13856
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #5
          Most agree that a stick burner produces the "truest" BBQ flavor, but it's also the most work. At my age, I'm not willing to stay up all night to tend a fire, so I use a kettle with a controller so I can get a decent night's sleep. You have to decide how much work you want to do. Good luck with whatever you decide to do.

          Almost forgot - welcome to The Pit.

          Comment

          • Mr. Bones
            Charter Member
            • Sep 2016
            • 10440
            • Kansas Territory
            • Grills / Smokers
              *********************************************

              Kingsford 24" grill (Free) 'Billy'
              Brinkmann Smoke n Grill
              Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
              Weber 18" Kettle ($30 CL) 'Lil' Feller'
              Weber Smokey Joe ($25 CL) 'Lil' Brother'
              Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
              Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
              Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
              Weber 22.5 OTS DO Code Black ($15 CL)
              Weber 22.5 OTS E Code Black ($20 CL
              Weber 22.5 OTS EE Code Black ($20 CL

              Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
              Weber "H" Code 18.5" WSM '86 ($75 CL)
              Weber " " Code 18.5" WSM

              Weber 26.75, $199 NFM clearance !!!
              Weber SJS AH 'Lil' Brother'
              Weber SJS AT 'Lil' Sister'
              Weber SJS DE Code (FREE) 'Lil' Helper'
              Weber SJG M Code 'Lil Traveller'
              Weber SJS AH Code 'Kermit'
              (Lime Green)
              Horizon 20" Classic, w/baffle/tuning plate (FREE)
              Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



              Thermometers:
              *********************************************
              Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
              Maverick ET-732, (Black)
              Thermopops, (Red, Yellow, Green)
              ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
              Blue ThermaPen Mk4
              Orange Thermapen Mk4
              Pink Thermapen Mk4
              ThermoWorks IR-GUN-S
              ThermoWorks Smoke
              ThermoWorks Open Box Smoke
              4 Pro Series cable extensions
              Smoke Gateway

              Accessories:
              *********************************************
              2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
              BBQ Vortex, 2 Hovergrills, Top Deck
              Warming shelf
              MyWeigh KD-8000Kitchen Scale
              Backyard Grill marinade injector
              Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
              Bear Paws
              Meat Rakes
              BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



              Cookware:
              Probably a ton of cast iron, mostly very old...still cookin'
              G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
              '60's Revere Ware (Mom's), + others found elsewhere
              60's CorningWare 10-cup percolator (Mom's) Daily driver
              50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
              Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
              Tramontina 6.5 qt Dutch Oven

              Cutlery, etc.:
              Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
              Dexter 12" slicing knife, 6" Sani-Safe boning knife
              Smith's Tri-Hone Natural Arkansas Knife Sharpening System
              Multiple steels, from all over the planet
              Crock sticks
              Diamond stones, various
              Lansky Sharpening System

              Tableware
              Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
              Dinner: Guests: Washington Forge, Town and Country
              Fancy / Formal: Family silverware

            #6
            Howdy! Welcome from Kansas Territory!
            You still askin'?
            Them I'm sayin:
            "Lang"
            But, as disclosed above, Spinaker I am a stick burner, as well...

            Comment

            • lschweig
              Former Member
              • Jul 2014
              • 979
              • Oswego, Il

              #7
              A hearty welcome from northern Illinois to you.

              Comment

              • HJS
                HJS
                Club Member
                • Jun 2016
                • 125
                • Elmhurst
                • Real Name: Hunter
                  Hometown: Lexington, KY
                  Current Location: Chicago-ish with my wife Caitlin and sons Johnny Roger (J.R.) and Marty
                  Weber Smokey Mountain 22.5"
                  Weber Performed Premium with Slow N Sear
                  Pit Barrel Cooker

                #8
                You're willing to spend the money, don't necessarily want to dedicate the effort an offset requires, and want to cook for family and large groups. Why couldn't you buy a larger kamado style smoker like the Big Green Egg XL, Primo Oval XL, etc? They have stacking racks on them so you could fit 4-5 pork butts on them maybe and then feed a bunch of people. I don't own one, maybe somebody could chime in that does.

                Comment


                • boftx
                  boftx commented
                  Editing a comment
                  Others might agree with you, but his comment about tools says loads about how he approaches a craft. He won't be happy until he masters a stick-burner.
              • Amajeff99
                Club Member
                • Feb 2017
                • 214
                • CT
                • I currently have 4 grills 2 gas (Weber spirit 700 and Weber 1000) 2 charcoal (Weber master touch 22 and PK360). I also have a cast iron hibachi and a joule Sous vide. I have multiple probe thermometers , MK4, Smoke, 2 chef alarm, ThermaQ and thermaK and a thermoworks IR with K probe port. for knives I love my Messermeister Olive elite and my TojironDP Gyutou. which I keep razor sharp using my edge-pro. I also have a weather station to keep an eye on good Grilling weather.

                #9
                I do not have one but the Shirley cabinet smokers look like a really good deal. I to have been doing research but cannot justify one yet..... but one day I will.

                Comment


                • Notavegan
                  Notavegan commented
                  Editing a comment
                  Shirley you must be joking.

                • Breadhead
                  Breadhead commented
                  Editing a comment
                  Don't call Amajeff99 Shirley...😎

                • FireMan
                  FireMan commented
                  Editing a comment
                  OMG, did it really get to this?
              • Histrix
                Club Member
                • May 2016
                • 477
                • 757

                #10
                I agree with HJS that one of the larger kamados might be a good choice. Any of them would easily handle overnight cooks of enough butts or brisket for a good sized crowd.

                If one is seriously interested in a Lang 36 and is fine with the tending that it requires I would seriously look at a Karubecue. It's in the same price range as the two grills khlar mentioned.

                Comment

                • tbob4
                  Charter Member
                  • Nov 2014
                  • 2494
                  • Chico, CA
                  • BBQ's
                    _____________________
                    California Custom Smokers Intensive Cooking Unit
                    California Custom Smokers Meat Locker
                    Santa Maria Grill
                    Vision Grill

                    Beer
                    _______________________
                    Sierra Nevada IPA

                    Wood
                    _______________________
                    Almond
                    Oak
                    Madrone
                    Cherry
                    Peach
                    Apple

                  #11
                  Welcome to the Pit. Where do you live? A lot of people may have good advice not just about the major dealers but reputable locals, as well.

                  Comment

                  • DWCowles
                    Founding Member
                    • Jul 2014
                    • 9696
                    • Smiths Grove, Ky
                    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                    #12
                    Welcome khlar

                    Comment

                    • kmhfive
                      Club Member
                      • Mar 2017
                      • 2986
                      • Northern Illinois
                      • Weber Kettle -- 22.5" (In-Service Date June 2015)
                        Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
                        Pit Boss 820 (Retired)
                        GMG Jim Bowie WiFi (In-Service Date April 2017)
                        Maverick ET-733
                        Fireboard
                        Home-brewer

                      #13
                      Welcome to fun. I am not an authority on smoking. Still learning… But, I have done brisket and pulled pork for large crowds successfully on a pellet grill. It's not the same smoke control as a stick burner, but it's less man-power intensive. I have also done some smoking on a Weber kettle with the SnS where I can increase the smoke a little with the addition of wood chunks.

                      Whatever your choice, if you pay attention in the Pit, you'll turn out great BBQ!

                      Comment

                      • LarryO47
                        Former Member
                        • Feb 2017
                        • 468
                        • Unadilla, New York

                        #14
                        Welcome from upstate New York.

                        Comment

                        • fuzzydaddy
                          Charter Member
                          • Nov 2014
                          • 4974
                          • Winchester TN
                          • Hardware
                            Blackstone 36” Griddle.
                            Slow 'N Sear Deluxe Kamado & Kettle Grill.
                            Slow 'N Sear (1.0, Deluxe, 2.0).
                            DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                            Weber Chimney Starters (regular and compact).
                            Joule, Instant Accu Slim.
                            GrillGrates.
                            Maverick XR-50 [my favorite].
                            ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                            Consumables / Favorites
                            KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
                            Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
                            SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                            MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

                          #15
                          Welcome from Florida!

                          Comment

                          Announcement

                          Collapse

                          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                          See more
                          See less
                          Working...
                          X
                          false
                          0
                          Guest
                          500
                          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                          false
                          false
                          {"count":0,"link":"/forum/announcements/","debug":""}
                          Meat-Up in Memphis