Advice for Purchasing a Smoker

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  elgrande on 27/12/2020 - 20:12

  +1

  Advice for purchasing a smoker

  They are becoming more expensive as less people are smoking these days..

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  Loot N Plunder on 27/12/2020 - 21:09

  What are you going to use it for?
  How many people are you going to feed?

  I prefer to use charcoal as it adds to the flavor, I only make jerky now gave up larger cuts because it is to time consuming
  Its all about maintaining an even heat throughout the cook and a low steady supply of smoke, you are penetrating the meat with flavor not covering it in soot.

  These are not a set and forget come back later for a feed way of cooking it takes practice and getting to know how your cooker works what mods you might need to do to make it more efficient,moister,tastier,proportion sizes,jerky Vs large pieces of meat.

  Have fun and just enjoy it don't buy it to just sit in the corner
  Remember You can never make to much beef jerky

  • 

    AdosHouse on 27/12/2020 - 21:16

    Really want to cook brisket, pulled pork, BBQ chicken, etc.

    Just cooking for myself. Just cook a batch and vacuum seal in portions.

    The pellet cookers with temperature control seem to be a lot easier than trying to do a full manual control bbq. Not quiet set and forget, but overall a bit easier.

    • 

      runtoparadise on 27/12/2020 - 21:35

      If you've got a vacuum sealer have you tried sous vide? If not pick up an inkbird. Then once you've mastered making delish food low n slow that way I would move onto a smoker. Then it just depends how much time you have to devote to it - if its minimal then pellet if you really are going to get into it a la hobby style then kamado or offset. (just my 2c)

      • 

        AdosHouse on 27/12/2020 - 22:20

        Got myself an Inkbird Sous Vide last week actually. So far only cooked a couple of steaks in it but I'm looking forward to cooking more.

        • 

          runtoparadise on 27/12/2020 - 22:31

          @AdosHouse: You can do your briskets and pulled pork in this too. The write-up to sous vide a pork shoulder is pretty comprehensive in the anova app (although I prefer it at 60C for 18hrs). If I had my time again I would probs just go sous vide and an old weber as this will yield best bang per buck. You'll know after this whether you want to delve deeper. That said I do love my pellet but I tend to think of it more like a wood fired oven.

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  ChrisLevo on 27/12/2020 - 22:47

  I have a Pit Boss 3 and love it.

  Holds temperature perfectly, unlike my old charcoal smoker.

  Easy to clean, too.

  Lots of YouTube information available.

  • 

    AdosHouse on 27/12/2020 - 23:00

    This one? https://www.bunnings.com.au/pit-boss-3-series-vertical-pelle…

    • 

      ChrisLevo on 28/12/2020 - 09:10

      Yep.

      A bargain, IMO.

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  [Deactivated] on 27/12/2020 - 23:12

  +1

  My vote goes to the Chubby 3400. I've had mine for just over three years now and it's performed flawlessly. Built like a tank. Terrific thermal stability and easy to maintain a solid 120°C temp for 10+ hours without touching the fire box or adjusting the vents.

  • 

    AdosHouse on 27/12/2020 - 23:19

    Hmmm, so last two comments are for vertical smokers. Something to look into.

    • 

      [Deactivated] on 27/12/2020 - 23:36

      Above and beyond all else - go to a proper low'n'slow BBQ store to get expert advice on what to buy and how to get up and running. All smokers have advantages and disadvantages and, once you have selected which model is right for you, getting started with the right fuel and other paraphernalia will save you a lot of grief.

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  datty on 28/12/2020 - 01:12

  I was looking for a smoker recently and was leaning towards pellet smokers simply for the convenience of not having to worry about fire management.

  Reviews online generally state you don't get much of a smoke flavour from pellets compared to charcoal, but was ready to make the trade off and purchase the Traeger Pro 22 as I preferred the convenience offered by pellet smokers.

  Ended up getting the Masterbuilt 560 after a recommendation from BBQ's galore and much research online. I was wary of buying into "new tech" and had read much about some of the issues people have encountered with the 560 (firebox, switches, inaccurate temp probe) and the shorter warranty, but have not encountered any issues so far.

  Ive done plenty of longer cooks since owning it (brisket, beef and pork ribs, chicken) and it takes the guesswork out of it, and the fact that it can also sear as well is a plus over pellet smokers in the same price range.

  There's also Facebook groups which provide a great deal of information in relation to mods, tips and tricks as well.

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  frenzal on 29/12/2020 - 08:05

  +1

  I would just but a second hand weber kettle and Google the snake method, I've done brisket, pork shoulder, beef chuck roast, ribs and chickens with all excellent results.

  I can easily get 10 - 15 hrs without adding any ore heat beads.