or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › getting a new smoker......dont know what to go with
New Posts  All Forums:Forum Nav:

getting a new smoker......dont know what to go with - Page 2

post #21 of 34
Quote:
Originally Posted by heartlandnewbie View Post

Im sorry if icame across mad or like im not paying attention to your suggestions...its been a bad day.I do really appreciate your input.I still dont know what im going to do.Im even considering an UDS or maybe a dbl barrel uds.

I don't think anyone here is bothered by your comment. We just won't recomend something that we don't think will do a good job or that we think is junk. At the same time I have no hands on experience with anything other than a UDS that is in your price range.

Happy smoken.

David

post #22 of 34
I recently purchased the Brinkman 57" Vertical from Home Depot. I could not be more pleased with the unit. I did use high temp silicone to seal every joint during assembly, and the main chamber door required quite alot of effort with the silicone to get a good seal when closed, but it does not leak at all. The metal is thick, alot more sturdy than my Chargriller pro, which I have been using for nearly 8 years now. I envision with keeping this new Brinkman out of the elements it should last many many years. There are 5 racks which while great, still arent big enough to allow for one HUGE peice of meat like a large brisket, but for pork butts, ribs, chicken, you can easily smoke enough for a large gathering and have room to spare. It also comes with a sausage hanger in the top which is an awesome feature as well. I also read up on the mods done for the Brinkman Trailmaster horizontal unit and made my own firebox out of expanded metal. This is a must do modification, as well as adding an additional quality thermometer. The stock one does not always read accurate temps. I LOVE the vertical unit, it now does not leak a drop of smoke, and maintaining consistent temps is quite easy. I too was looking for a new smoker in the same price range as you are, and I could not be happier with the vertical Brinkman. Plus, Home Depot has free shipping. I wish there were a cover available, but as of yet there is not. I keep it under the patio awning so the rain doesnt get to it. I hope this helps, good luck in your search, and if you have any questions, just let me know.
Edited by Bama70 - 7/25/13 at 7:14am
post #23 of 34
Thread Starter 

Thinks Bama,,,,i think im going to go with that one. The more i look at it and read about  it,the more i like it and at its price, its right where i want it to be.

post #24 of 34
Thread Starter 
So when you say you added rtf to all the jointz..what do you mean. I understand the doors...but what other places...also would adding a second thermostat in the door be a smart idea or overkill?
post #25 of 34

I used the silicone heavily in the area where the firebox meets the cooking chamber, I wanted no leaks. I sealed anything and everything. Maybe I over did it, who knows, all I can say is mine has no leaks what so ever now. I don't feel adding an additional quality thermo is overkill at all, I consider it necessary.

post #26 of 34
Thread Starter 
now when i put that on, do i need to cure it or anything before i can cook on it? also can i paint over it so it doesnt show as much?
post #27 of 34

you could look for a deal on a 22.5 wsm (i got mine for $320 on sale in december). you cannot cook for 20-30 people all at once on it but you can certainly cook in stages like i do. i will do pork butt a few days before and then heat it up an hour before serving. brisket can get pulled off and rest at 170 degrees 6 hours before you serve. in that time i can cook my ribs or chicken or both. but if you cook the chicken at the same time with the ribs you have to pop them in the broiler for a few minutes before serving to crisp the skin. 

 

it can be done with some prep and work. 

post #28 of 34
I would like to suggest a WSM.
I just to have a UDS but sold it after reading how WSM are more efficient. What I read was true... Good luck with your decision.
post #29 of 34
Thread Starter 
I've heard they are pretty decent machines...
post #30 of 34

 

Quote:
Originally Posted by heartlandnewbie View Post

Ok so if I wanna do any comps, id should avoid the propane ones...how about going with the traeger? How do y'all feel about it?

I love my Treager Lil Tex...It is the best smoker I have ever had. You can smoke, grill or bake...Your choice....I have been frustrated over smoking meat before. Not no more. Just my thoughts...Plus I can order a couple bags of pellets from their website and get free shipping...That is hard to beat.

Steve

post #31 of 34

22.5" WSM!

 

As close to set-it-and-forget-it as you can get with an off the shelf charcoal smoker - no mods, no sealing gaps, just plain works straight out of the box! I do several parties for 20-30 people each year on mine with no problem - cook in one to two loads depending on what the menu is.

 

I trust my WSM so much that I can put brisket on at midnight and then go to bed for 6 hrs., come back and temps are sitting right where I left them. I used to have a cheap horizontal offset from Lowes, spent $$ moding it, and still was never happy with it. Sold it for less than half of the original cost, not counting mods.

post #32 of 34
Quote:
Originally Posted by jerseydrew View Post

you could look for a deal on a 22.5 wsm (i got mine for $320 on sale in december). you cannot cook for 20-30 people all at once on it but you can certainly cook in stages like i do. i will do pork butt a few days before and then heat it up an hour before serving. brisket can get pulled off and rest at 170 degrees 6 hours before you serve. in that time i can cook my ribs or chicken or both. but if you cook the chicken at the same time with the ribs you have to pop them in the broiler for a few minutes before serving to crisp the skin. 

 

it can be done with some prep and work. 

hey, I have a few questions about that smoker . you have any pics with some food in it?  i love a good visual. what are the shelves like in it? i assume round. what diameter are they? 

. I want to get into more charcoal cooking and that sounds like some good capatiy

post #33 of 34
Quote:
Originally Posted by dewetha View Post

hey, I have a few questions about that smoker . you have any pics with some food in it?  i love a good visual. what are the shelves like in it? i assume round. what diameter are they? 

. I want to get into more charcoal cooking and that sounds like some good capatiy

Here is a BBQ I do each year as a fund raiser for my kids school - I cook all the food in two loads of my 22.5" WSM, only has pictures of the chicken actually on the smoker, but the ribs, beans, and appetizers were the 2nd load.

 

http://www.smokingmeatforums.com/t/122254/auction-winner-bbq-dinner-kinda-rhyms-lol

post #34 of 34
I let mine set for a couple days so the silicone could firm up completely. The brand I used came in black, so there was no need for painting over it. On Home Depots website, one reviewer listed all of the modifications he did and included pictures as well.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › getting a new smoker......dont know what to go with