- Aug 7, 2017
- 4
- 10
Hi,there!
I have a home and family in Philladelphia, Pennsylvania USA, but work in Chicago, Illinois USA, so I cook at both locations. I'm an experienced Weber Kettle grill master, but feel that although you can smoke on it, there are better alternatives out there and I ought to move to a dedicated smoker. I've really gotten ribs on the Weber down using the Smokenator, and I've done passable brisket flats and small pork shoulders using the charcoal snake method (surprisingly solid method, by the way), but I want to smoke bigger and more stuff, and more often. I'm going to learn a lot here before buying, but I figure we'll be hitting end-of-season sales soon at the big box stores and I want to have something chosen ahead of time so I can pounce.
Although I have a gas grill for quick burgers or steaks with no fuss, I much prefer charcoal, and have loved the Weber Kettle for over 40 years. While I am considering a traditional sidebox smoker, I am really leaning toward an electric smoker. The way I see it, you're looking for stable temperatures and controlled smoke, and the older I get the less patience I seem to have and given all the variables with wind, rain, and other environmental factors, screwing around with vents, mods like lid gaskets, smoke stack hoses inside the grill, and all that nonsense makes me feel I should just go for an electric unit for less brain damage and more consistent results. If you have consistent temperature, smoke, and moisture, you're going to get the same results, right? My sense is the electrics are the easiest to achieve that consistency with, but my mind is still open.
Would love advice on that score, but I'm going to dig in here with all my OCD might before making a decision. I'm like that gal on the commercial that says she plans vacations like it's a mission to Mars.
Should be fun!
Cheers,
John
I have a home and family in Philladelphia, Pennsylvania USA, but work in Chicago, Illinois USA, so I cook at both locations. I'm an experienced Weber Kettle grill master, but feel that although you can smoke on it, there are better alternatives out there and I ought to move to a dedicated smoker. I've really gotten ribs on the Weber down using the Smokenator, and I've done passable brisket flats and small pork shoulders using the charcoal snake method (surprisingly solid method, by the way), but I want to smoke bigger and more stuff, and more often. I'm going to learn a lot here before buying, but I figure we'll be hitting end-of-season sales soon at the big box stores and I want to have something chosen ahead of time so I can pounce.
Although I have a gas grill for quick burgers or steaks with no fuss, I much prefer charcoal, and have loved the Weber Kettle for over 40 years. While I am considering a traditional sidebox smoker, I am really leaning toward an electric smoker. The way I see it, you're looking for stable temperatures and controlled smoke, and the older I get the less patience I seem to have and given all the variables with wind, rain, and other environmental factors, screwing around with vents, mods like lid gaskets, smoke stack hoses inside the grill, and all that nonsense makes me feel I should just go for an electric unit for less brain damage and more consistent results. If you have consistent temperature, smoke, and moisture, you're going to get the same results, right? My sense is the electrics are the easiest to achieve that consistency with, but my mind is still open.
Would love advice on that score, but I'm going to dig in here with all my OCD might before making a decision. I'm like that gal on the commercial that says she plans vacations like it's a mission to Mars.
Cheers,
John
