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So torn over direction to go on a smoker...... - Page 2

post #21 of 31

I think in direct is good I had put to much charcoal in my smoker and almost burnt up boston butts with grease dripping on it

post #22 of 31
Quote:
Originally Posted by Ginny Larson View Post
 

I think in direct is good I had put to much charcoal in my smoker and almost burnt up boston butts with grease dripping on it

 

You need to put a foil pan directly under the butt, it will also help establish the path of your charcoal ring-

 


Lit coals go in the open area on the left of the ring.

post #23 of 31

my smoker is not like yours mine is like the brinkman and with a homemade bottom since the bottom rusted away.

post #24 of 31
Quote:
Originally Posted by Ginny Larson View Post

my smoker is not like yours mine is like the brinkman and with a homemade bottom since the bottom rusted away.


 



When you said "indirect" in your other post I assumed you had a kettle... in your case you can put the butt in the foil pan to eliminate the dripping.
post #25 of 31

I am a little late to the party but......

Get the Weber 22" and buy the slow n sear. I have this and it turns out some pretty amazing smoked butt, briskets, ribs and chicken. The slow n sear will give you an easy 8 hours of cooking and smoking before you need to add any more coals.

post #26 of 31
Quote:
Originally Posted by Sauced View Post
 

I am a little late to the party but......

Get the Weber 22" and buy the slow n sear. I have this and it turns out some pretty amazing smoked butt, briskets, ribs and chicken. The slow n sear will give you an easy 8 hours of cooking and smoking before you need to add any more coals.

 

FWIW I can get 10 hours plus of cook time using the "snake" method, when I cook at 250°, with out using any special equipment. YMMV.

post #27 of 31

My set up is a Masterbuilt - elite series. I bought at Lowes, and yesterday they sell for 189.

Ive had it for 2 yrs and Ive never had a beeter smoker. The Amaze-n pellet smoker gives the best smoke youll ever get on meat, and you can do a 12 hr smoke and never have to worry about it.

 

Get the remote temp sensors, set in house and just wait for it to beep. You can also check the meat temp with the probe that comes with it - great for cooking two different meats at once in the smoker.

post #28 of 31

Ive had that happen and its a real downer to see your dinner that smelled so good go up in smoke!

post #29 of 31
Here is the word from NJ. If you can't do it on a Weber kettle it can't be done! One of most versatile grill ever made. And with all the new (After market) toys available you can't miss.. Get a 22 or a 26 , a vortex and contact Todd at Amazin products and get a 12 inch tube and some pellets.. You will never look back!
post #30 of 31

I have a Weber 22" Kettle and added the slow n sear and it turns out some fantastic que!! Only drawback is lose space. But have done ribs, in a rib rack, 9lb butt for pulled pork, Whole chickens and a 8 lb brisket.

post #31 of 31

That was the smoker I almost went with - like everyone ha said - they are bullet proof and hard to beat with all the versatility they offer!

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