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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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Got some paid work coming, need to confirm a smoker.

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  • _John_
    Former Member
    • Jul 2014
    • 2394

    Got some paid work coming, need to confirm a smoker.

    Kind of out of the blue a friend has a guy who runs a bar who does BBQ once a week and may expand to a couple. His last BBQ source left and wants me to take over. Even if he expands to multiple nights a week, I don't foresee doing more than 30 pounds at a time. I crunched the numbers and will make enough to cover everything plus some for a new smoker.

    So here is the rub, my PBC can do the required ribs, but they will often need 4-5 butts which don't really fit. They said frozen is ok and they will reheat but I really want to give fresh a go and see how people like my Q when I get 50 at a time trying it. This will require the meat to go on when I get up for work and should finish right around or just before I go home, so I need something that can maintain temp throughout a day regardless of weather (it will have a cover). My wife works from home and I only work 10 minutes away so somebody will always be around to take it off when it's done. I have no idea where I would put tons of pellets, but could probably work something out.

    Ideas? My first thought was WSM with controller, then MAK 2 star for remote temps...

    Had to run quick, on the way home I thought about a Cookshack.
    Last edited by _John_; August 19, 2015, 04:48 PM.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9898
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    Depending on budget I would really consider a vertical insulated with an Auber. Backwoods, etc...

    Comment


    • _John_
      _John_ commented
      Editing a comment
      I think a Backwoods Party would be in range, can they run 12 hours on one load of fuel?

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      If you get an XXL basket for it you should get at least that. Guy on a site got 16 hours on a G2 Party.
  • Huskee
    Administrator
    • May 2014
    • 15381
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke X4 by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #3
    Dang, a 26" kettle grill, especially with a Hovergrill, will fit an amazing amount of pork butts. I'd start cheap and build up as needed.

    Comment

    • mayapoppa
      Charter Member
      • Dec 2014
      • 201
      • San Francisco Bay Area
      • PBC
        Weber 22" Kettle
        Slow N' Sear
        Weber Spirit Gas Grill
        ThermoPop Thermometer
        Maverick Wireless Thermometer

      #4
      "I only work 10 minutes a day" ... where do I get that job?!

      Comment


      • _John_
        _John_ commented
        Editing a comment
        Move to Arkansas! Pay is ridiculous here too if you know business.

      • _John_
        _John_ commented
        Editing a comment
        LOL just noticed that, good catch!

      • Huskee
        Huskee commented
        Editing a comment
        I wondered the same thing John. I kinda thought if you make a living working 10 mins a day I'd better not ask any questions or get on your bad side.
    • Dr ROK
      Charter Member
      • Dec 2014
      • 1351
      • Morrill, Nebraska
      • Retired high school teacher and principal
        Dr ROK - Rider of Kawasaki &/or rock and roll fan
        Yoder 640 on Husker themed comp cart
        Cookshack Smokette smoker
        Antique refrigerator smoker
        Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
        Rec Tec Mini Portable Tailgater w/ GrillGrates
        Plenty of GrillGrates
        Uuni wood pellet oven, first generation
        Roccbox Pizza Oven
        Meater Block
        "Go Big Red" Thermopen instant read thermometer
        Ultrafast instant read thermometer
        CDN quick read thermometer
        Maverick ET-732 thermometer
        Maverick ET-735 thermometer
        Tru-Temp wireless thermometer
        Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

        Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

      #5
      Can't give much advice on other smokers, but I have a Cookshack smokette and love it. It is as "set and forget" as you can get. Mine is an older and smaller model so it doesn't have all the bells and whistles they have now, but with a couple maverick thermometers and the procedures I've learned on this site, I can smoke circles around many. Even before I was aware of AmazingRibs.com, people raved about my pulled pork. Now they have digital temp controls and digital temp probes that will allow you to cook the meat to your desired temp and then automatically go into a holding cycle to hold the meat at a specific temp until you get around to taking it out. I don't have any experience with the pellet grills they make, but I've seen posts of teams placing/winning competitions quite frequently with the pellet grills. Mine is just a smoker and it only takes about 4 oz or wood per smoke. I can only do three butts in mine, but it's the smallest of the bunch. I'll be getting another cookshack in the near future, not because mine isn't working, but because I need something larger for my catering business!

      Comment


      • _John_
        _John_ commented
        Editing a comment
        I really like the holding cycle, that was a main reason along with not running out of fuel. How is the flavor profile, does it miss a lot or does the wood do a good job?

      • Dr ROK
        Dr ROK commented
        Editing a comment
        IMO and in the opinion of those that eat it, the flavor profile is great. I always get oohs and ahhhs when people eat it. At a recent farmers market where I sell it, one of the folks sampling it repeatedly stated "This is RIDICULOUS" in a loud voice. He is a customer for life now. You can actually use too much wood, but if you keep it around 4 oz of wood they do great.

      • bep35
        bep35 commented
        Editing a comment
        Hard to explain. Meathead provides an excellent analysis as to how electric is different from gas, charcoal, and wood.

        http://amazingribs.com/BBQ_buyers_gu...c_smokers.html
    • PaulstheRibList
      Founding Member
      • Jul 2014
      • 1579
      • Lake Charles, LA
      • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
        1.) A pair of Weber Smokey Mountain 22.5's
        2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
        3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
        4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
        5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
        6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
        7.) 22" Weber Kettle with Slow-N-Sear
        8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
        9.) BarbecueFiretruck...under development
        10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
        11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
        12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
        12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

        Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

        I'm loving using BBQ to make friends and build connections.
        I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

      #6
      Gravity Fed would do exactly that. I just bought a huge Gravity Fed Insulated Cabinet. It uses a pit temperature control device, and will keep that temp exactly where your device sets it as long as there is fuel in that chute, and all the pits have fuel chutes designed for longer than a brisket cook.

      Comment


      • _John_
        _John_ commented
        Editing a comment
        I don't think I need one the size of..is it WhoDat1? But I think that is the direction that i'm going. I assume with one of those I wouldn't have much of a learning curve, just getting used to cooking with water pans I assume.

      • PaulstheRibList
        PaulstheRibList commented
        Editing a comment
        Lol, yes, #WhoDat1 is a bit of a beast!

        The learning curve I'm going through is bark formation with the lower airflow in a cabinet. I'm guessing that the great factory built ones may be tuned up a little better on the airflow issue. I'm turning mine up now!
    • _John_
      Former Member
      • Jul 2014
      • 2394

      #7
      A stumps sure would be awesome, they are 6 hours away, cookshack is 4 hours, nothing for sale around me that I see other than stick burners so delivery would probably come into play for anything else.
      I will look some more in the reviews.

      Comment

      • Letmebefrank
        Founding Member
        • Jul 2014
        • 54
        • Cookshack PG500
          Cookshack Smokette SM-009
          Weber Genesis
          Weber Q
          Joule

          Super-fast Thermopen
          Thermoworks Two Channel Thermocouple (high temp kit)
          Thermoworks IR-Gun-S
          Tappecue

        #8
        I would endorse a Cookshack electric for the pork butts. My first smoker was (is) a Smokette, which I've had for about 10 years. I also have a Cookshack pellet grill, but I still use the Smokette for pork butts and briskets. As for taste, for what it's worth, my pulled pork (basically the AR technique to a T: dry brine for 24 hours, memphis dust, then smoke overnight at 215 until IT of ~200) gets a ton of praise.

        Full disclosure, I think electrics are quite limited. They're really good at big slabs of meat because the cooking environment is so humid, but I cook everything else on the pellet grill. But for what you're describing, and where you live, I would go so far as to say getting a Cookshack electric is a layup.

        One other thing, I have never been there but I've dealt with them over the years on various things and they have excellent customer service and seem like really good people. They might even have a way for you to taste some pork cooked on one.

        Comment


        • _John_
          _John_ commented
          Editing a comment
          My wife would be happy to keep the garage, being electric I wouldn't have to worry about all of the charcoal. I would imagine I would use it just for my larger cooks, which are 90% pork butts, the PBC and Weber are plenty for everything else. Since this is really just for fun, I don't want to go through having to manage a smoker on top of trimming a case or two of butts per week.
          I would have to try something off of one first, having cooked on coals forever I just can't imagine getting the same from electric. But that doesn't mean the flavor profile wouldn't be just as good, just different.
          My daughters are starting to help, something like this would be perfect for getting them started as well.

        • Letmebefrank
          Letmebefrank commented
          Editing a comment
          You definitely should taste it, because it may well be below your standards. My crew does love it but then again my son puts ketchup on everything and my daughter thinks black pepper it too spicy.

          Living where you live, I would be surprised if there weren't some restaurants in the area using one. With the right rub, and right sauce, you may well find that the pork is...picking my words carefully...sufficiently yummy.
      • KevinJ
        Banned Former Member
        • Aug 2015
        • 9

        #9
        John if the Stumps Gravity fed Smokers interest you I would also encourage you to also look at the Assassin Smokers, they're in Macon GA, they have a gravity fed 28, 24 and will soon be coming out with a 17 for just under 2K, they also come standard with a Pit Master IQ 120.

        I've been looking at the smaller Cabinet smokers for the Backyard like the Backwoods G2 Chubby, Humphrey's Weeble, 270 Sumo and probably will add the Assassin 17 to the list, it's a bit more than the others but it's gravity fed and also comes with the ATC. After factoring that in it and I can pick it up, it will come in pretty close to those others in price.

        I've also thought about a MAK 1 Star but I've got 2 grills already and just looking for a dedicated Smoker, also think I'd enjoy messing around with the a Cabinet Smoker a little bit more.
        Last edited by KevinJ; August 20, 2015, 01:47 PM.

        Comment

        • _John_
          Former Member
          • Jul 2014
          • 2394

          #10
          KevinJ Thanks, I looked at the Assassin as well, but given the price I didn't see enough of a difference to make a 12-14 hour drive.

          Comment

          • KevinJ
            Banned Former Member
            • Aug 2015
            • 9

            #11
            Originally posted by John View Post
            KevinJ Thanks, I looked at the Assassin as well, but given the price I didn't see enough of a difference to make a 12-14 hour drive.
            Gotcha, I thought you you were 6hrs away from Macon GA, Stumps Smokers LLC is based just outside of Macon, wasn't thinking about a dealer LOL.

            Comment

            • _John_
              Former Member
              • Jul 2014
              • 2394

              #12
              KevinJ Yeah, and now that I look at the Stumpster I think I like it best of all so far.

              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.

                #13
                John if you want a "set it and forget it" smoker a RecTec will be hard to beat. Plus it has a 6 year warranty.

                Comment


                • Powersmoke_80
                  Powersmoke_80 commented
                  Editing a comment
                  I don't think pellets are any more expensive in the winter as these are food grade and not heating pellets.

                • _John_
                  _John_ commented
                  Editing a comment
                  Powersmoke_80 the pellets aren't, but my research says up to 3 pounds an hour in the winter.

                • Powersmoke_80
                  Powersmoke_80 commented
                  Editing a comment
                  John, charcoal and pellets put out about the same BTU / Lb so I would assume charcoal consumption would be higher as well in the winter if you are comparing apples to apples. A good insulated pellet cooker I don't think would consume that much.
              • KevinJ
                Banned Former Member
                • Aug 2015
                • 9

                #14
                Originally posted by John View Post
                KevinJ Yeah, and now that I look at the Stumpster I think I like it best of all so far.
                That's the size of the Cabinet Smokers I've been looking at and I know Stumps makes great Smokers, I'd check to see if it comes with casters, an option or something you can add yourself.

                I like the 2 cabinet door design instead of 1, I'm sure you've probably already looked at the Backwoods (G2 Chubby) and if you haven't already checkout Humphrey's Smokers (Weeble) and 270 Smokers (Sumo) you may have a dealer somewhere within driving distance. On the 270 Sumo I was quoted a great freight rate from a Maryland dealer down to FL under $200. I like the Humphrey's and 270, shipped they would both be just over $1700.
                Last edited by KevinJ; August 20, 2015, 03:06 PM.

                Comment

                • _John_
                  Former Member
                  • Jul 2014
                  • 2394

                  #15
                  KevinJ I am in KC a lot and I can get a Humphrey there, never heard of them.

                  Yeah I think that Battle Box might have taken the lead!
                  Last edited by _John_; August 20, 2015, 03:44 PM.

                  Comment

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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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