Smokers, the meat kind.

So the 10 year old Smokin Tex 1500 finally gave out last fall and I've put off getting a smoker long enough. Being tried and true but not needing the larger size smoker I thought I would go with a new Smokin Tex 1400. However, I started looking around seeing the different styles and brands so I figured I'd see what y'all had to say.

 

Do a sub subject saddle hunters that smoke meat and have an air fryer.

 

The electric smokers are nice for maintaing temps... But always have me the heebie jibes with electricity and moisture (any water bath temp moderator, drippings and being outdoors).

I went with a cheap Weber charcoal smoker, but will often use hardwood...I'm seldom smoking more than a couple turkeys or pork butts.

Note: in not a saddle hunter, but do have an air fryer.

 

I've never had any kind of problem with an electric smoker other than changing the elements out as they do burn out. I like Smokin Tex because it is still analog and not digital, I can change any part out with a degree in electrical engineering. I am curious about the propane smokers though but my biggest question is how well they maintain temp without me having to fuss with it. I have a new sausage stuffer and grinder so I am wanting to do a lot of sausage and most calls for 140°-165° cook temp. I'd love to buy a Masterbuilt bc I can pick them up at any big box store but the minimum temp is 150°.

 

I've got an electric Bradley, it does the job, but cooks a bit inconsistent as the elements cook meat faster than other areas away from the heat.

Broke down and bought a Kamado Joe Classic, kinda wish i spemt the extra on the Big Joe,but man are these things amazing. I just bought a temp.controller for it Friday but they hold their temps steady wothout one. I've done a couple 15-18 hour smokes on one basket of lump charcoal with a few wood chunks added.

Pulled pork I did overnight Friday for my brother's 50th. 13 hour cook, put on at 3:30am pulled at 4:30pm, served at 6:30.


Well chit, won't let me upload anything

 

I am a saddle hunter but do not own a smoker or an air fryer.

My brother did do some excellent brisket over mesquite chips on a Traeger though. Don't have one of those either.

 

Not sure what quanity you are talking but have you thought about building one?

I have been contemplating doing one in the backyard behind the garage. Pour a 6×6 slab then a concrete block outhouse building style with a smoke box and a couple vents.

Would love something like this

 

Wtf is up with the site and no images

 

White privilege and systematic racism.

 

Smoke show

 

I have thought about it. I would like to build an old style smokehouse like my grandpa had but it'll probably be another couple of years before we are completely settled at the new place so in the meantime...

 

HEY!

 

My aunt rocks a Kamado and does some amazing brisket. She did a rack of brined porkchops a couple months ago that was nothing short of amazing. I'm planning on going off the deep end on sausage making, German sausage making. So I need the lower temp 140°-165°. Ive smoked cheese in my Smokin Tex using an ice pan before and it will hold a 140° steady.

I did a batch of Weisswurst last weekend.

 

A smoker is one of the first things on my list of things to purchase this spring now that we are settled into our home. I love to grill. Having a smoker/grill combo is nice because you can control the temp so easily. I've been using the girlfriends parents Pit Boss for over a year and really like it.

 

A friend suggested looking at the Pit Boss and we have a retailer here that carries them so planning on taking a look. But I'm still a Weber kettle grill kinda guy. Plus I'm curious about pellet smokers. As @cls74 mentioned, I like to add a few pieces of lump charcoal to my smoke box, sounds weird but it really does do something good to the flavor and smoke ring. Can you add a little lump to a pellet smoker?

I cannot stand Traegers, personally. I question anyone who needs a Bluetooth connected to their smoker. Probably pee sitting down too... lol!

 

Can't answer for the pellet smokers, but I have used lumps in foil, with a few holes poked in it on a gas grill to add smoke...that approach would also work on a Weber (foil pouch on coals, cook on indirect heat covered with some venting.

 

I am going to be buying a new weber shortly will have to see if they have a smoker option.

 

I did a rack of babyback ribs on the Weber last night. I do indirect with soaked hickory on the lump charcoal, an hour and a half and they come out better than most bbq joints around here.