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Opinions on a charcoal smoker for under $300

post #1 of 12
Thread Starter 

I have a cheap (wal mart) brinkmann charcoal grill...I am looking for a bigger a little more expensive smoker that isn't electric or gas. I feel that smoking should be charcoal. I do like the Landmann Smoky Mountain Charcoal Smoker 34"..The idea of 2 doors at bottom for charcoal and water HAS TO BE easier than opening that small little door over and over and try and put chunks of wood on the charcoal and try to push them under the water pan.... I love the idea that the meat door doesn't have to be opened while I add charcoal...I also want a thermometer with NUMBERS! HA...that cheap lil smoker isn't the best to gauge...Does anyone have an idea on an improved charcoal smoker?? Thanks for any opinions....Novice smoker here...Mike

post #2 of 12

We're at it for only a year got the Weber Smokey Mountain 22"

Works great

The 18 1/2 " can be had for $299 but spend the extra $$ and get the 22"   this way a whole rack of ribs will fit on it without having to cut them in half.

I wanted to get the less expensive one but once again I have to say I'm glad I listened to the wife and got the bigger one

post #3 of 12
Build a mini.
post #4 of 12
Thread Starter 

Thanks for the advice jbili.....I will definitely check on that!!

 

c farmer.....cant build a mini....Not very good with building things...rookie here...

post #5 of 12
It is easy with a gold Joe. Check out my build thread.
post #6 of 12
Thread Starter 

jbili, I have to ask this...I looked online at the smoker...the bowl at bottom for charcoal and the one with water...Is there room to put more charcoal and wood chunks in that door??? I want a bigger area so I don't have to push the fire around when I put more charcoal and wood in during cooking?? Is there room or is it tight??

post #7 of 12
Thread Starter 

c farmer I'm fairly new here...c joe? on your build?? Is that an article you wrote?

post #8 of 12

Some use a silver Joe and some use a gold joe grill.

 

I used a gold, they work with no mods.

 

Here is my build thread.

 

http://www.smokingmeatforums.com/t/155654/another-mini-build-thread

 

Walmart has the pots cheap now.

post #9 of 12
Quote:
Originally Posted by pargeman View Post
 

jbili, I have to ask this...I looked online at the smoker...the bowl at bottom for charcoal and the one with water...Is there room to put more charcoal and wood chunks in that door??? I want a bigger area so I don't have to push the fire around when I put more charcoal and wood in during cooking?? Is there room or is it tight??


Its a little tight we usually just toss our wood and charcoal in. You really don't have to push it in just toss it and it winds up close to where you want it.

as for that big water dish we usually just put alum foil over it. Do a double wrap so you're only changing the top layer each time. We then put a small foil pan on the top of the lower grate and fill it with water there's room left for corn or potatoes on that shelf

post #10 of 12
Thread Starter 
Thanks jbili. But until I look at the smoker it sounds like the same thing I am doing now.
post #11 of 12

The whole unit comes apart

The top of course opens up to put the meat on and check it

The middle section also comes off exposing the grate where you put your charcoal.

WE fill this with as much charcoal that we think we'll need get some hot coals going in the chimney start dump them ontop of the charcoal and then close it up wait for it to get to temp

WE just open the door and toss in our wood a little later

post #12 of 12

I hope this helps

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