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New, Green, and anxious to SMOKE

post #1 of 14
Thread Starter 
I can produce the best "Pulled Pork" B-B-Q (Western NC Style) most people have had using my home made, rotatable 50" x 60" dual grid rack, charcoal grill. My home made sausage in natural caseing from Kilbasa to Chiriso to a unique Mediteranian flavor lamb link sausage has received great reviews.

However, and I am the first to admit, until I can smoke it I have acheived nothing.

My work hours leave little time to monitor a tinder box - natural wood fire alone is not an option. Charcoal is for slow cooked B-B-Q. I have a limited budget for a "Green Horn" Smoker. I am actively in the market and researching what is the best type, size, and limited self sustaining smoker to meet my desires.

The desire is to Smoke a Brisket or Pork Shoulder for the "Food is on the table" immediately when it is done social gathering. Also the Summer Sausage, Pastrami, Solami, Salmon, and Jerkey which will "Keep" for use over time. And, as I have been informed of my lacking skill, the ever desired in East Tennessee "Smoked Breakfast Sausage" in bulk or links.

Any and all opinions would be greatly appreciated. The most important aspect is I am new to smoking, have a limited budget, and will not give up. My advantages are that I now have the finances, and patient wife, to begin and the ability and means to construct a smoker if that is what is warranted.PDT_Armataz_01_36.gif
post #2 of 14
Welcome to the forum BJESTN, you've come to the right place. :)
post #3 of 14
Welcome bjestn to the SMF!The worlds finest smokers relax here waiting for your questions!In my not so humble opinion here is a good start...
Lots of good threads for mods/operating.
Happy Smokes!
post #4 of 14
Welcome to the forum BJESTN. My family originated from Grassy Cove, just south of Crossville.
post #5 of 14
Wow, your wish list seems impossible. I like my MES and I have limited time issues also. Still you need to be able to check on smokes like ribs which are more by sight and need spritzed or mopped. Brisket and pork butts can be estimated as far as time, but no guarantees.
post #6 of 14
Welcome...and look at the Brinkman ecb type smoker. Under 50 bux, and they WORK :{)
post #7 of 14
Welcome to the Smf.
post #8 of 14
I second richtee on the ecb. I love mine and I have no trouble reaching smoking temps with no mods to my smoker. I got a GOSM wide body and I like it. But I keep going back to my little ECB. I am now looking to get a Chargriller Pro. It sounds like you are already familiar with charcoal but I guess a gas or electric smoker is somewhat less maintenance. However, you still have to keep adding wood to all the smokers. Good luck and welcome to the SMF!
post #9 of 14
welcome to smf!!!! for the dollar value i would also have to agree with richtee and norrell about the ecb. however if you are having concerns about time spent with smoker than this may not be the answer for you. i would also ck out bradley,mes,gosm smokers for ease of use and least amount of time required tending. i think most of us all started out with a low dollar smoker and gradually worked into smoker we are currently using. best bet is some internet research and also ck out the posts on the different smokers here as well. in the end you will have to buy what you feel fits you the best. goodluck and hope to see some qview soon!!!
post #10 of 14
Thread Starter 

Thanks to all who responded.

Everyone's input was greatly appreciated. I have found a great deal on a Bradley "Original" smoker and feel it is best suited to my needs at this time.

However, being a purist in the area of charcoal B-B-Q with a hint of hickory smoke, I am still leary of using "Briquets" as a fuel.

Do the "Briquets" deliver that authintic smoke flavor the same as green woods?

Again, thanks to all and pics will be forth coming.PDT_Armataz_01_37.gif
post #11 of 14
Welcome to the smf...........Glad you found us here............
post #12 of 14
However, being a purist in the area of charcoal B-B-Q with a hint of hickory smoke, I am still leary of using "Briquets" as a fuel.

Do the "Briquets" deliver that authintic smoke flavor the same as green woods?

Welcome to the SMF family..when it comes to charcoal use real hardwood LUMP..several kinds are out there...I use royal oak lump..works well..For the most part Lump does not have any additives and it burns hotter and faster than briq's...hope this helps
post #13 of 14
I think most will agree that the briquettes are not your best bet. Using lump charcoal is my preference (after using briquettes to begin with) from advice received here. It burns hotter. And I use chips for the smoky flavor. I have an ecb and like it alot. I will eventually move up to something larger to be able to do more at once.
post #14 of 14
Im not sure what you mean by "green woods". If you mean fresh cut then thats bad. Never use fresh cut wood. Always well seasoned wood for clean smoke.
Ive never heard a Bradley user complaining about smoke quality from the pressed wood pucks. Sounds like a great low maint. way to cook. For some. For me... It had to be a stick burner. I use a chargriller and hope to upgrade someday. Tendin fire is time consuming for sure but for me it is very theraputic. No better way to unwind than a hot fire and a cold beer. Add a few friends and it a party.
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