new guy grill reccomendations

lvjayhawk15 · May 17, 2017

After running a search on lots of 'new guy' threads, etc.

I still feel unsure about what type of smoker to purchase, with that said, I've also read that you'll need some info from me to help make that recommendation. So here goes:

-Brand new to smoking

-I will usually feed a family of four but sometimes we have parties and I cook for 15ish people as well

-I teach, so my hours are pretty flexible when it comes to smoking

-Budget $700ish (obviously lower would be better,lol, more $ for supplies)

-As far as my intentions go, I'm pretty set on 'old school' as I have seen people post about- meaning, I would love to learn different woods to use, keeping the temps going myself, putting in those long hours, etc.....Which is why I was looking at an offset?

It seems an offset is a little easier for the beginner looking to use woods, monitor temps, etc... True?

My thought is that I could always buy a small 'grill' for burgers, pizzas and things like that (anything I didn't want to SMOKE), but wanted to LEARN to smoke using this purchase.

Any info/tips would greatly be appreciated, let me know if you would like more info from me as well!

Thanks in advance!

-Corrie

phatbac · May 17, 2017

I would recommend a 22.5 inch Weber Smokey Mountain and a 22.5 inch (or bigger) Weber Kettle. $500 before accessories. you can grill and smoke on the kettle and you can smoke with charcoal and wood with the WSM. if you want set and forget you can get a pit temp controller for the WSM too.

Here is my WSM and Weber Kettle in action a couple years ago ribs on the WSM and burgers and dogs on the kettle!

duo.jpg

phatbac
Aug 4, 2015

Happy Smoking,

phatbac (Aaron)

tropics · May 17, 2017

I have a Weber kettle 18.5 and a WSM 18.5 also

I would say your best choice would be the 22.5 with a Vortex and a Rotisserie

Yesterday smoke on the Kettle

http://www.smokingmeatforums.com/t/262631/fried-drums-on-the-kettle

Richie

lancep · May 17, 2017

Ok, so as much as I also love and recommend the wsm, it sounds to me like you're looking for a stick burner. With your budget I would recommend looking at the Old Country Pecos from academy sports. An original Wrangler from the same line would great also but the Wrangler II is a much lower quality now. You should have plenty left over for a Weber kettle and some other toys like a reliable thermometer etc. Welcome and enjoy your descent into madness. Don't worry, it's fun down here....

Lance

griz400 · May 17, 2017

here is one in you neighborhood, las vegas craigslist - https://lasvegas.craigslist.org/for/6108715166.html

360.00

griz400 · May 17, 2017

but you will need 1 of these also http://www.homedepot.com/p/Weber-Rapidfire-Chimney-Charcoal-Starter-7416/100657893

never use charcoal lighter fluid, bbq will tast like crap ...lol

lvjayhawk15 · May 17, 2017

Look at you, searching CL for me! I saw that one, but wasn't sure on the brand rep, etc.

griz400 · May 17, 2017

this is a good one, i used to have 1 similar, now after wearing out 2 off set smokers like these, now i have a reverse flow pretty large one with a warming box on it as well View media item 460789
a man in Jacksonville built this one for me around 550.00 ...........

the biggest thing you will need is a good digital thermometer with probes on it, and some patience ... lol

lvjayhawk15 · May 17, 2017

I've been reading that a reverse flow might be a whole lot easier to learn on- simply because the temps are move even across, is that your opinion?

griz400 · May 17, 2017

That is the purpose of it exactly, also smoke stays in it longer, if you are starting out, that one would be good, but, make sure you cook by temperature, not by how it looks

griz400 · May 17, 2017

here is my guy who built mine -- https://jacksonville.craigslist.org/for/6106396416.html mine is last picture

he starts now at 350.00 ....... mine was bought 2 years ago

SmokinAl · May 18, 2017

Boy that is a pretty good deal for a custom built RF smoker!

Only thing I would do, is make sure it's made with at least 1/4" thick steel.

Al

grillmonkey · May 18, 2017

I have a Weber 22.5 kettle, an ECB (with electric mod), and a side-fire-box (SFB) stick burner. I use the Weber for grilling, and nearly all my smoking on the SFB. When I'm smoking butts, I use the SFB until I get to the stall (about 165 degrees), then wrap the butts and turn on the electric ECB to finish them out. Ain't much point in trying to smoke a butt wrapped in foil.

My smoker is a RiverGrille Farmer's Grill and Smoker I bought several years ago from Home Depot, they are currently listed for $550. It is really just a cheap mass produced smoker that needed several mods to make it more efficient, but it has a large firebox, which I like. I have a thread showing the mods I did to mine... http://www.smokingmeatforums.com/t/166840/rivergrille-farmers-grill-and-smoker

I like the stick burner for several reasons, some of which you touched on:

It is fun to be proactive in managing you fire, and with a stick burner like this, you have to be vigilant. Temps are more reliant on the size of the fire than opening and closing vents.
I prefer the smoke flavor of the SFB to the ECB. I learned this early on when I noticed myself looking in the freezer for leftover pulled pork. I would find myself always selecting the pork that was cooked on the SFB and ignoring the stuff from the ECB.
I live out in the country and have lots of red and white oak and pecan on my property. There are even a few hickory. Enough to smoke meat every day, so a stick burner costs me nothing in fuel except for a little chainsaw gas.

I don't know about Las Vegas, but it seems like a good reliable source of wood might be a problem there. If that is the case, I'd also suggest something like the WSM. Also, with the SFB there is a learning curve in getting your fire right and maintaining temps. Once you get it figured out it is easy, until then--not so much.

This is my SFB going full tilt with red oak:

IMG_20141012_083952.jpg

grillmonkey
Oct 12, 2014

quarters 001.JPG

grillmonkey
May 3, 2015

griz400 · May 18, 2017

oh ya, I bought this like 2 yrs ago, 2 of my friends have bought them also, he also builds ones on trailers ... all real thick metal, doors are also doubled at seams, heavy as a ^%#&^#&^ ...

lvjayhawk15 · May 18, 2017

1- I might be moving to KC (so that might change the wood situation), but 2- (sorry if I seem super naive) but couldn't I source wood chucks from a local BBQ store and/or Amazon? I understand it isn't as cheap as getting the wood itself but, would that still yield good BBQ?

lancep · May 18, 2017

LVjayhawk15 said:
1- I might be moving to KC (so that might change the wood situation), but 2- (sorry if I seem super naive) but couldn't I source wood chucks from a local BBQ store and/or Amazon? I understand it isn't as cheap as getting the wood itself but, would that still yield good BBQ?

Yes, you can turn out great BBQ with a stick burner using charcoal and wood chunks. However, in that capacity, a wsm is the better way to go.

lvjayhawk15 · May 18, 2017

Approximately how much wood would I use for, say a Brisket, on a side fire box through the course of a smoke?

There is a local BBQ shop that sells 1.7cu feet (aprox 25-30lb) of Hickory for $25....would that get me through 1 cook if yall were guessing?

tropics · May 18, 2017

The WSM can do a 20 hour cook without adding charcoal that is always on sale in the big box stores

Richie

lvjayhawk15 · May 18, 2017

How much wood, on average (I underatand there are many factors) would a side box stick burner go through for 1 cook?

phatbac · May 18, 2017

LVjayhawk15 said:
How much wood, on average (I underatand there are many factors) would a side box stick burner go through for 1 cook?

In my Lang RF stick burner it takes about 4-5 pieces of wood to get her going (lit with a half chimney of charcoal) and up to temp (usually up to cleaning temp) and then once i lock in about 250-275 degrees (and put the meat on) i put about a stick every hour of the cook time. but with my RF i cook things a lot faster than i would on my WSM. at that temp a 9# Boston butt takes abut 7-8 hours. If you going to go all wood fire with a stick burner then you are better off buying wood by the load (like 1/3-1/2 cord) not by the small bag. if you going charcoal with some wood chunks than by the bag is ok. if i had to pay $25 in wood for one smoke i couldn't afford this hobby!

Happy Smoking,

phatbac (Aaron)

new guy grill reccomendations

Fire Starter

Master of the Pit

Epic Pitmaster

Master of the Pit

Master of the Pit

Master of the Pit

Fire Starter

Master of the Pit

Fire Starter

Master of the Pit

Master of the Pit

SMF Hall of Fame Pitmaster

Smoking Fanatic

Master of the Pit

Fire Starter

Master of the Pit

Fire Starter

Epic Pitmaster

Fire Starter

Master of the Pit

Similar threads

Hot Threads