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What can you tell me about Greasy Hill Custom smokers? - Page 3

post #41 of 59
Hey everyone! Just wanted you's to know that I drove down to Greasy Hill Smokers from Michigan and purchased the Model 400, I got her home last Saturday, seasoned it and the very next day I smoked 4 racks of ribs and a chicken. They turned out great. Then this past Saturday, I smoked 20 pork shoulders in it and they turned out even better! Thennnnnnnn, yesterday I smoked 26 racks of spareribs and 10 chickens and they were spot on beautiful!!!! I absolutely love this smoker!
post #42 of 59
Quote:
Originally Posted by Gobluelou74 View Post

Hey everyone! Just wanted you's to know that I drove down to Greasy Hill Smokers from Michigan and purchased the Model 400, I got her home last Saturday, seasoned it and the very next day I smoked 4 racks of ribs and a chicken. They turned out great. Then this past Saturday, I smoked 20 pork shoulders in it and they turned out even better! Thennnnnnnn, yesterday I smoked 26 racks of spareribs and 10 chickens and they were spot on beautiful!!!! I absolutely love this smoker!
Let's see some pics of the rig in action!! No pics never happened! It's nice to hear that someone else is very happy with their smoker from greasy hill. I think the people that talk bad about them either don't have one or couldn't cook to save their lives. Either way let's see the goods.
post #43 of 59
post #44 of 59
These are 26 racks of ribs that I smoked Sunday...they turned out spot on!
post #45 of 59
Quote:
Originally Posted by Gobluelou74 View Post

That looks like a happy smoker

post #46 of 59
Looks awesome!!
post #47 of 59
Quote:
Originally Posted by Gobluelou74 View Post


I would look into some rib racks If I were gonna keep doing that many ribs at once.... smoker sure does look good full up like that ....
post #48 of 59


I'm looking at one of the greasy hill smokers.....feedback from an owner?

post #49 of 59


Are you still satisfied with ur purchase?

post #50 of 59


what type of smoker is that and are you happy with it?

post #51 of 59
Quote:
Originally Posted by ABEK-A-QUE View Post


what type of smoker is that and are you happy with it?
I have the 400 model and am 100% happy with it. Holds heat great and cooks some damn good q. I almost second guessed my purchase because of the bad reviews but I'm thinking that those results might be full of you know what!! The only thing I might change is a counter balance on the door and bigger work shelf which I've told them about today actually. It's a great grill for the money and won't let you down
post #52 of 59

As the owner of a Beams Custom Smoker (same guy - previous name: Now known as Greasy Hill Customs), I can say that I think they build a pretty decent offset smoker.  I would NOT trade mine for anything less than a Jambo, and I would have to think real hard before doing that.  

 

My smoker was actually one of his early builds, and it did suffer from some "first time builder" issues.  Specifically, it needed better air flow on the exhaust - my model had two small exhaust pipes, and I cured the issue by adding a 6" inch (round) exhaust, which I now use exclusively.  (The 2" square exhaust tubes were just way too small.)

 

I also made sure that my exhaust inlet was below the level of the cooking racks, which forces the smoke to somewhat pressurize the cooking chamber before it can escape.  Bottom line:  great smoke penetration in the meat.

 

My smoker is very easy to get up to temp and it will hold 225 with minimal input on my part.  (Although, a big part of that probably comes with practice on a given unit.)  The only really negatives I can give are the rough finishes in the firebox opening to the smoking chamber, and the paint finish is pretty basic.  Also, you will want to add better thermometers than the originals, and they really should be mounted at the cooking level, not in the top of the chamber.

 

I am including of photo of my smoker in action down at Madison, IN last weekend at their Ribberfest contest.  It will be used again next weekend at Connersville, IN at the Thunder in the Park BBQ festival.  (Note:  The tent was to keep the firewood in the back of the pickup dry.)

 

Thanks,

 

Carl.

 

post #53 of 59

Also, to those who said the fire box is too small, I think mine is more than adequate (size wise), and if I get in a hurry (and forget to close off the exhaust, once I achieve my desired temp), can easily hit 500+ - not where I want to cook!  If I were to make any changes to my rig, it would be to order the same unit; but, with an insulated firebox.  However, the non-insulated version works great to heat water (or make coffee) when you don't have access to electric...

post #54 of 59
Quote:
Originally Posted by Carl Sharp View Post

Also, to those who said the fire box is too small, I think mine is more than adequate (size wise), and if I get in a hurry (and forget to close off the exhaust, once I achieve my desired temp), can easily hit 500+ - not where I want to cook!  If I were to make any changes to my rig, it would be to order the same unit; but, with an insulated firebox.  However, the non-insulated version works great to heat water (or make coffee) when you don't have access to electric...
I've said it before the people making the negative comments have more likely than not never seen one of these smokers in person and have never used one either. I don't know how anyone can look at a picture and say that these smokers aren't any good. I've had nothing but great food come out of mine!
post #55 of 59

I own two smokers, A five year old model built for me from East Texas Smoker Company that I paid $3400 dollars for (built from a 250 gallon propane tank) And this July I purchased a Br-I model from Greasy Hill customs. I need something smaller to leave in my hometown to use once a year for a family reunion. I found those guys on Ebay which led me to their site. They have reasonable prices and since this smoker was not for my business and would mostly just get use when I was back in town I figured for $1200 dollars it was worth a shot. I seasoned it and smoked on it the same weekend I drove down and picked it up (from Minnesota to Alabama). It is 1/4 in diamond plate steel and holds temp very well, I used half the charcoal I normally use in my big smoker. For the reunion, I had it filled with 18 slabs and 18 slabs worth of rib tips too, Plus 4 butts. It handled everything great and if you are wondering how I got that much meat in there, I use rib racks but it was very full. For the price it can't be beat. There are a few very minor things which they did point out to me to keep cost down like not a super finished grind on the welds but very solid not spotty at all. Also the sleeve for the racks is not super tight but they are not going anywhere. I guess I am saying if you don't have 4 or 5 grand plus to get into a bigger than home size rig this one is definitely worth a shot.

post #56 of 59

The last reply on this post was almost three years ago.  I am considering Greasy Hill.  For those of you that have purchased from them, could you update me on how your pit is doing?

post #57 of 59
Quote:
Originally Posted by copaaz View Post

The last reply on this post was almost three years ago.  I am considering Greasy Hill.  For those of you that have purchased from them, could you update me on how your pit is doing?

I looked hard at them as well as HBT. Looks like theres a few manufacturers putting out the same pit, for a great price.
Theres a bbq place near me that has two greasy hill smokers. I pretty much crawled in and out of them. Watched him feed the fire, ECT. He was strictly going by the stock therms, but the right side was about 40* hotter than the left. The finish work is lacking. Sloppy welds, some hinges door latches crooked. The holes from the firebox to the cook chamber and to the warmer are jagged and not clean. Put out some decent food, but the PP was dry. Not the pits fault?

I believe the warming box is 11g steel, not 1/4" like the CC. All in all not bad, but i chose to go with bubba grills for not much more $$
Theres definitely more bad reviews than good ones, but if you can go look at one it would definitely help.

Good luck in your choice.
post #58 of 59

I wrote bubba grills off because their website sucks and you can't see the pits up close.  When you click on the images they will not open larger.

post #59 of 59
If you hold the pic, it gives you a option to open in a new tab.
I agree there site needs work, but I'm not cooking on a website.

Plus there a lot of good reviews, and very few if any bad ones.
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