Hi all, I found this forum after doing a lot of research on smokers after my first failed attempt! On a whim, and no research, I bought a Smok'n pit from Home Depot. I seasoned it, added lava rock and bought gasket material for the cook chamber door. On the 4th I tried to smoke with it, a 7lb brisket, three slabs of baby backs and two ceased plank Salmon slabs, too much food for all of us!
Anyway, all day I did good to hold 160, with the firebox door open I finally hit 180, that was on a 100deg day! I concluded this wasn't going to work for me and returned it!
Since then I've done a LOT of research, just to become even more confused!
I really like the horizontal units, COS's I believe they are called, for the grill space and ability to be able to use logs, have access to tons of Oak and like my steaks cooked over that. But I have limited funds being partially disabled so $300 really is max for me.
I had pretty much commited myself to the Brinkmann trailmaster, but then looking at the long list of mods needed, and adittional costs, I've started to question that choice.
I have a really old bullet type vertical and had talked myself out of even looking at the new ones. Having to disassemble the entire unit to add charcoal is more than I care to deal with, but then I see the Weber WSM being suggested a lot and it seems the door fixes that issue and everyone raves about it.
Now, I've got skills, time and equipment to do the mods, if steel wasn't so expensive right now I'd be tempted to build my own! I've seen the UDS as well, I can do it, but I'm cash poor, I've managed to talk the wife into letting me "melt the plastic" for this purchase! Those of you that are broke know how hard it can be to do that, so I want to make this purchase right and get as much bang for the buck I can! I keep thinking of other things, like thermometer's etc that I can use the money I'd spend on the mods instead.
Normally it will be 3-6 that I'll cook for, the 4th I had 16 people here. I want to be able to do fish, poultry, pork, beef and any other concotion I come up with on ONE smoker. I've read with the WSM you should have one for beef, poultry and pork, then another for fish? (I know, I know, don't believe everything you read!) But there is no way my budget will allow it! I also know "Go big or go home!" But my wife is already unhappy going from $179 to $300!
Sorry for the long post but I wanted my needs explained. So please, no "Brinkmann is junk", I already know this, just working in my budget, and no 22" WSM, and yes, I'd love a Yoder, you want to come with me when I rod the bank? lol!
So, please help a lost soul find his way!
Thanks all
Anyway, all day I did good to hold 160, with the firebox door open I finally hit 180, that was on a 100deg day! I concluded this wasn't going to work for me and returned it!
Since then I've done a LOT of research, just to become even more confused!
I really like the horizontal units, COS's I believe they are called, for the grill space and ability to be able to use logs, have access to tons of Oak and like my steaks cooked over that. But I have limited funds being partially disabled so $300 really is max for me.
I had pretty much commited myself to the Brinkmann trailmaster, but then looking at the long list of mods needed, and adittional costs, I've started to question that choice.
I have a really old bullet type vertical and had talked myself out of even looking at the new ones. Having to disassemble the entire unit to add charcoal is more than I care to deal with, but then I see the Weber WSM being suggested a lot and it seems the door fixes that issue and everyone raves about it.
Now, I've got skills, time and equipment to do the mods, if steel wasn't so expensive right now I'd be tempted to build my own! I've seen the UDS as well, I can do it, but I'm cash poor, I've managed to talk the wife into letting me "melt the plastic" for this purchase! Those of you that are broke know how hard it can be to do that, so I want to make this purchase right and get as much bang for the buck I can! I keep thinking of other things, like thermometer's etc that I can use the money I'd spend on the mods instead.
Normally it will be 3-6 that I'll cook for, the 4th I had 16 people here. I want to be able to do fish, poultry, pork, beef and any other concotion I come up with on ONE smoker. I've read with the WSM you should have one for beef, poultry and pork, then another for fish? (I know, I know, don't believe everything you read!) But there is no way my budget will allow it! I also know "Go big or go home!" But my wife is already unhappy going from $179 to $300!
Sorry for the long post but I wanted my needs explained. So please, no "Brinkmann is junk", I already know this, just working in my budget, and no 22" WSM, and yes, I'd love a Yoder, you want to come with me when I rod the bank? lol!
So, please help a lost soul find his way!
Thanks all
