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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.
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Newbie wanting to purchase a smoker

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  • Jeff_Carley
    Club Member
    • Jan 2017
    • 68
    • Rapid City, SD

    #16
    a no brainer from this guy, PBC all the way! Welcome from Rapid City, South Dakota!

    Comment

    • Max Good
      AmazingRibs.com's Keeper of the Flame
      • Jun 2014
      • 916
      • Max Good

      #17
      Your large capacity requirement eliminates many popular residential smokers. There is no shortage of choices in the world of big smokers. Lang and Backwoods are great choices. Lang will be more versatile, but require more skill.

      Comment

      • bardsleyque
        Club Member
        • Oct 2015
        • 698
        • Snoqualmie Wa.

        #18
        I prefer to cook with wood.I'm over 60 and do all nighters(i cheat by napping)
        welcome from Issaquah Wa

        Comment


        • EdF
          EdF commented
          Editing a comment
          Yeah, I know what you mean!
      • GadjetGriller
        Club Member
        • Dec 2015
        • 754
        • Lubbock tx
        • I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)

        #19
        I do hybrid cooks I start out on the COS I have and get usually 4 or 5 hours of that good wood smoke into the Hunk o Protein then I wrap. After wrapping your just cooking so burning just wood is not needed so I switch over to my Faux Kamado (Akron) w/temp control device. Its as set it and forget it as they come. Set the Alarm on the Wireless Thermometer and go to bed. If something goes wrong the Thermometer alerts me. then once probe tender is achieved into the cooler for its 2 to 3 hour nap. If you just had the Lang you could use your oven set to 250 and finish in that. That way not so much babysitting.

        Comment

        • Breadhead
          Banned Former Member
          • Jul 2014
          • 0

          #20
          Ok... let's shoot the works on capacity and ease of use.πŸ‘

          Here's the Rolls Royce of Kamado cookers!

          You can smoke 150lbs of pork butt at one time. You can set this cooker up for that cook and not open the dome for 15 hours if you didn't want to.

          CeramicChef says he can control the smoke flavor he puts on his meat in the 32" version of this cooker so he gets real light smoke flavor, medium smoke flavor or so much smoke flavor it's so bitter you can't eat it.

          Me being 65 years old, I'm NOT going to stay up all night to feed a stick burner, no matter what!!!

          This cooker does meet your ease of use desire... so now you have a viable option.πŸ‘

          https://komodokamado.com/collections...n-flake-s7900c


          Comment

          • ecowper
            Founding Member
            • Jul 2014
            • 3743
            • Maple Valley, WA
            • Grill = Hasty-Bake Gourmet Dual Finish
              Smoke = Weber Smokey Mountain 22.5"

              Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
              Thermometer = Maverick ET732
              Thermometer = ThermoWorks Chef Alarm
              Thermapen Mk IV = Light blue
              Thermapen Classic = Grey
              PID Controller = Fireboard Drive + Auber 20 CFM Fan

              Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
              Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
              Favorite beer = Sam Adams Boston Lager or Shiner Bock
              Favorite whisky = Lagavulin 16 year old single malt

              Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


              Eric Cowperthwaite aka ecowper

            #21
            Welcome khlar! glad to have you here. I live in the Pacific NW, just down the road from bardsleyque actually. I currently own a Weber Smokey Mountain 22.5 and a Hasty-Bake Gourmet. They are both fine cookers .... the Weber is a really good, charcoal based, bullet smoker. The Hasty-Bake is, in my humble opinion, the finest multi-purpose cooker out there. It has the ability to direct grill, roast and smoke .... and because of the nature of the adjustable firebox, it can be used like a Santa Maria grill as well.

            If I was going to recommend just one grill/smoker to some one, it would be the Hasty-Bake.

            That said, if I was going to invest as much in a pure smoker as I did in my all purpose cooker, I would go with an offset that could burn wood or charcoal. I've been slowly gathering info on those and think I'm down to a Jambo Junior or a Lang 36" Hybrid. I've also seriously looked at the Engelbrecht if I wanted another step up from my Hasty-Bake.

            Comment

            • FireMan
              Charter Member
              • Jul 2015
              • 8528
              • Bottom of Winnebago

              #22
              Welcome aboard. Eat good & have fun. Whatever you do don't buy Shirley's smoker.

              Comment


              • Breadhead
                Breadhead commented
                Editing a comment
                I didn't know Shirley was selling her smoker...πŸ€”

              • DWCowles
                DWCowles commented
                Editing a comment
                What's wrong with a Shirley's smoker FireMan
            • khlar
              Former Member
              • Feb 2017
              • 2
              • Western New York

              #23
              Well everyone.... thanks for the info. Really not sure what to do yet! I'm thinking the Lang is going to require too much babysitting at this point in my life -- But now you have me thinking about pellets and eggs! I need something that can kind of take care of itself and these look like options -- but I still like the backwoods.... UGH!! Too many choices!

              Thanks again and feel free to keep advising me

              Comment


              • kmhfive
                kmhfive commented
                Editing a comment
                I feel MCS setting in... just give in to the urge!

              • Spinaker
                Spinaker commented
                Editing a comment
                Ceramic cooker with a controller is also a great option.

              • EdF
                EdF commented
                Editing a comment
                Relax! Go with the flow ... of the bucks out of your wallet!
            • Danjohnston949
              In Memoriam
              • Dec 2014
              • 4398
              • 1410 9th. St. N, Fargo ND

              #24
              khlar, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! Enjoy "The Pit"!
              Friend and We Are Friends, You have Just Asked The Members the Holy Grail of Questions! It's akin to Asking What Kind of Wife Should You Buy Next Time❓ IMHOP, If haven't Done a Lot of BBQ'ng You May Want to Start on The Low $ End such as a Weber Kettle (26”), S 'n S, & Drip and Griddle before Jumping Into Bigger Investment! This will allow you to Determine If It's What You Want to Get Into for the Long Haul! A Word of Caution the Members are More than Willing to Spend Your Money! I Might As Well Be Among the First! You Need a Maverick 732-733 Leave In Dual Probe Digital Thermometor, a Thermowerks Thermopen Instant Read Termometer ( MK 4 ) and Take a Good Look @ The FireBoard 6 Probe Digital iCloud Thermometers! A remarkable Instrument!
              Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

              Comment

              • ecowper
                Founding Member
                • Jul 2014
                • 3743
                • Maple Valley, WA
                • Grill = Hasty-Bake Gourmet Dual Finish
                  Smoke = Weber Smokey Mountain 22.5"

                  Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                  Thermometer = Maverick ET732
                  Thermometer = ThermoWorks Chef Alarm
                  Thermapen Mk IV = Light blue
                  Thermapen Classic = Grey
                  PID Controller = Fireboard Drive + Auber 20 CFM Fan

                  Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                  Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                  Favorite beer = Sam Adams Boston Lager or Shiner Bock
                  Favorite whisky = Lagavulin 16 year old single malt

                  Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                  Eric Cowperthwaite aka ecowper

                #25
                khlar well, I can tell you that I spent a year researching before I bought my Hasty-Bake. Until that point, I was cooking on a cheap offset (COS) and doing okay with it. It even had an adjustable firebox when I was cooking direct heat, which was impressive for an under $200 COS.

                Take your time. The price range and smokers you are talking about are big investments and last pretty much forever. It's not like buying a $200 grill that you know you're going to replace in a few years. Consider learning curve, ease of use, how much firetending is required, quality of product, support community, company reputation, type of fuel, cost of fuel, quantity of food you can cook ..... and much more. But that should get you started.

                Comment

                • Notavegan
                  Club Member
                  • Jan 2017
                  • 262
                  • Westfield, MA
                  • Chris Parrow
                    Southwick, MA


                    Large BGE
                    FlameBoss 200
                    Large Adjustable Rig w/ 18 inch oval platesetter
                    Cast Iron BGE Dutch Oven (snagged it for $25 at a pool store, its a beast)
                    Lodge cast iron 17x10 griddle
                    Kershaw 7 inch filet knife, 3 serious wounds and counting (will update when #4 happens)
                    Emile Henry Pizza Stone
                    Thermoworks Pop - Orange
                    Masterbuilt Electric Smoker (MES 30) - used as a warmer for the BGE during larger cooks
                    Electric charcoal starter (power source next to the egg)
                    $10 Westinghouse electric knife from hardware store
                    Beater gasser that my wife uses for hot dogs etc bc she doesn't know how to start the egg

                  #26
                  khlar , I think Danjohnston949 is way off base. The Pit members at large are NOT trying or willing to spend your money.

                  (Note, the Komodo Kamado 42 inch Big Bad is tilting in just under $10 grand and I think can cook a T-Rex on one load of lump)

                  ((ANNNND, you can pick your own tile colors for it!!))

                  Comment


                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    The 42" KK is $9,200 + freight. I weighs 1,500 pounds. You might need a forklift to unload it. It does come with casters though.

                  • Danjohnston949
                    Danjohnston949 commented
                    Editing a comment
                    Notavegan, Could Be❓
                    From a Backyard Cremator in Fargo ND, Dan
                • Jimmie Rhoden
                  Club Member
                  • Mar 2017
                  • 192
                  • Southeast Alabama at the bottom of the state

                  #27
                  Welcome to the pit from Southeast Alabama

                  Comment

                  • 6th Borough BBQ
                    Former Member
                    • Feb 2017
                    • 409
                    • Jersey City, NJ

                    #28
                    I am a stick burner as of last weekend and the first time using my 36" Lang was a huge success. I watched tons of videos and had lots of help from this forum, and the knowledge I was given had helped a lot. If your willing to get up from your chair, put your beer down for a minute, and throw a log on every 45 min or so, you can handle it. Surprisingly, the biggest challenge I had was getting the fire going but it went perfectly after that hour or so to get up to temp - I used a torch which was new and a lot of fun. Highly recommend the Lang and wish I bought it sooner.

                    Comment

                    • Bill M
                      Club Member
                      • Jun 2016
                      • 27
                      • Wisconsin
                      • Meadow Creek SQ36
                        Webber Ranch Kettle
                        Texas style Off-Set smoker
                        Maverick Redi-Chek wireless
                        TruTemp w/Meat Probe
                        Weber w/ dual Meat Probe
                        Weber Insta-Check Thermometer
                        LARGE Slow and Sear for the Ranch Kettle
                        Major in Brisket / Pork Ribs / Steaks
                        Minor in Chicken
                        PHD in Bratwurst (hey it's Wisconsin)

                        FAVORITE BEVERAGES
                        --------------------------
                        Miller Products
                        Jack
                        Crown Royal
                        Spotted Cow
                        Shiner Bock

                      #29
                      I started out with smoking on Weber grills before stepping up to a simple, smaller offset. Last year I spent the bucks and bought the Meadow Creek SQ36 offset smoker. I had compared it to the Lang, and really one of the main reasons I bought it was that shipping for the Lang to the Milwaukee WI area was expensive compared to me driving to Iowa one morning and picking up the unit. I bring this up as you live in western New York and Meadow Creek is built in PA. Road trips are always fun

                      Comment

                      • bep35
                        Founding Member
                        • Jul 2014
                        • 327
                        • 1987 Weber Kettle (Still going!)
                          2004 Cookshack Smokette (The original!)
                          2012 Weber Genesis (Wonderful for steaks and chops!)
                          2014 Pit Barrel Cooker (Lovin it!)
                          Thermoworks Thermapen
                          Thermoworks Mini Handheld Thermocouple & Meat Needle Probe
                          Various other wireless remote thermometers

                          Beer...Bud Light (Timeless)

                        #30
                        If I was getting into smoking and wanted something easier to operate I would look into the pellet grills like the Yoder YS640. A lot of folks here like the RecTec line. Meathead likes the Mak. Be forewarned that pellet smokers have a milder smoke flavor. Some people like it but others prefer more smoke taste.

                        Comment

                        Announcement

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                        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
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