Hello from da ATL! One of the first smokers I used was a SmokinTex I permanently borrowed from a friend who went overseas on business for a year. Learned a lot about the basics of low and slow plus smoke with that thing and turned out some pretty damn good que all for the price of a few watts and less than 10oz of wood! Which lake are you talking about bringing a pellet smoker to?!
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Hi from Atlanta
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Club Member
- Apr 2018
- 4919
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Welcome from Western Mass. Where about in Atlanta? Spent a lot in time when I was a working slob. Alpharetta was home base. Have family in Marietta.
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Club Member
- Nov 2017
- 7152
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
Welcome the Pit from a Marietta Georgia native, transplanted to Huntsville, Alabama.
i can understand the lazy part, or at least not wanting to constantly fuss with the fire. You can do great BBQ on electric and propane smokers. My next one is either going to be a Pit Barrel Cooker, a Camp Chef Smoke Vault 24 (I have natural gas outside). or a pellet smoker - probably one of the Grilla models.
The Pit Barrel Cooker is charcoal, but as hands off as charcoal can be, if you want an easy to use smoker that is portable.Last edited by jfmorris; July 22, 2018, 07:43 PM.
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Some of the negative feedback comes from the man himself. Meathead, in his review of electric smokers, says "Electrics make really delicious food. But wood, pellets, charcoal, and even gas make food that is even more delicious." He goes on to compare them to a VW Beetle, with "live fire" smokers as Porsches. I know a bunch of electric smoker fanatics, like over at the Cookshack forum, who disagree. My take is that he's likely right, but the incredible convenience of the electric makes up for a lot, cuz I use it more!
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