Yet another "which smoker to buy?" question...

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Phiddlechik

New member
so... I'd like a smoker that could handle up to a typical turkey (those that are on sale before and during the holidays). I would also like to use it for a variety of smaller cuts.
I've been to Menard's, Home Depot, etc... I've seen the types with the firebox on the side, electric, gas, tall boxes, and charcoal/wood. I want to buy local, so something commonly available would be great.
When we grill, I use a Weber, and I've done some indirect, low slow stuff on that, but don't find it all that handy for smoking on a regular basis. We have had a couple of gas grills, and we really don't like the taste, so I'm guessing that I should just cross off a gas smoker from the list to begin with.
and of course... I don't want to pay an arm and a leg.

I'll peruse the threads here and check out some pic's ya'll have posted... if you want to put a picture of your smoker here, that would be cool.
 
I've had a Chargriller with a SFB for a few years now and came to not liking it. The heat and smoke go through the cooking chamber diagnally and out the chimney. This creates a very hot spot near the SFB and a cold spot on the opposite side of the smoker. So basically I can only really use about 1/2 of the cooking chamber unless I constantly move the meat around for even heating.

There are mods you can do to these grills to make them heat more evenly, one is a deflector that funnels the heat toward the center of the grill. It works but then there's a hot spot in the middle now and both sides are cold. All this is magnified in windy or cold climates.

So I decided to try a vertical, non-propane smoker. Haven't bought one yet, but that's what I decided on. They should heat more evenly, plus I like the fact that the meat can baste itself in the chamber.

I made beef ribs once along with some brats, when the brats got all juicy and dripping I placed them over the ribs to baste with the fat. The ribs came out great.
 
Phiddlechik said:
. Was wondering about the grates on those and their potential to rust.
What about this type?
http://reviews.homedepot.com/1999/1...ain-cooker-18-5-in-smoker-reviews/reviews.htm
I guess they aren't inexpensive, but you get what you pay for....
Click to expand...
High Cheese makes a good point too.
I see a lot of smokers designed with the heat box on the side.
I have been looking at BBQ grills (gas) and I can't find any thing with SS grills for under 600 bucks. I've had cast iron grills in my BBQs some enamel coated and do not want any more iron grills... I have chrome plated in my smoker and it's ok but I keep it in the garage when not in use.
 
Guts said:
High Cheese makes a good point too.
I see a lot of smokers designed with the heat box on the side.
I have been looking at BBQ grills (gas) and I can't find any thing with SS grills for under 600 bucks. I've had cast iron grills in my BBQs some enamel coated and do not want any more iron grills... I have chrome plated in my smoker and it's ok but I keep it in the garage when not in use.
Click to expand...

You can buy grates in whatever material you want from BBQ parts distributors. just Google "BBQ grill parts" You may not find an exact fit, but you should find something close that you can make work.

I have to say, the cast iron grates in my Chargriller are pretty good. Although I NEVER clean any cooking grates except for just before I add the meat when it's heated up. So the fat makes it non-stick. I rotate them around otherwise the area I don't cook on can get rusty. My other grills are stainless steel rod.
 
High Cheese said:
I've had a Chargriller with a SFB for a few years now and came to not liking it. The heat and smoke go through the cooking chamber diagnally and out the chimney. This creates a very hot spot near the SFB and a cold spot on the opposite side of the smoker. So basically I can only really use about 1/2 of the cooking chamber unless I constantly move the meat around for even heating.

There are mods you can do to these grills to make them heat more evenly, one is a deflector that funnels the heat toward the center of the grill. It works but then there's a hot spot in the middle now and both sides are cold. All this is magnified in windy or cold climates.

So I decided to try a vertical, non-propane smoker. Haven't bought one yet, but that's what I decided on. They should heat more evenly, plus I like the fact that the meat can baste itself in the chamber.

I made beef ribs once along with some brats, when the brats got all juicy and dripping I placed them over the ribs to baste with the fat. The ribs came out great.
Click to expand...

I have the same grill. About 2 years ago I stopped using the firebox entirely. If you want to keep using it, here are the mods that you need to make to make it functional. I did all those mods for about $30...
 
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