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Recent content by bigal80ak

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    Cold smokers

    I was wondering if there's any pellet cold smokers? my dad has a cold smoker master built seems to leak quite a bit of smoke.
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    vertical vs horizontal

    Anyone got a recommendation for a vertical pellet smoker? I can only find 2 and the pit boss series verticals have a lot of bad complaints about the electrical board throwing constant errors and being unusable
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    vertical vs horizontal

    i have also been reading and watching videos most seem to say there is more smoke flavor with vertical? and that horizontal are more for getting some smoke flavor while grilling and not quite as good at smoking as vertical?
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    vertical vs horizontal

    Thanks for the replys. I think I narrowed it down the horizontals seem to have less problems. I am looking at z-grills 7002b. 407$ Z-grills 6002b 345$ Pit boss pro 500$ Pit boss classic 400$ Cuisinart woodcreek 497$$ Any opinions?
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    vertical vs horizontal

    every time i ask a question i feel more confused on which to get. so if i am just interested in making good smoked meat and having some decent room. Not interested really in grilling. do you think a vertical or horizontal would be a better choice? thanks for all the good replys i really do...
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    vertical vs horizontal

    why does everyone seem to pick up or recommend the horizontal over the vertical? it seems you get much more room for smoking meat for the price with vertical?
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    gravity 560

    ok assuming that a good cook smokes something like brisket/pork butt on a gravity charcoal vs a pellet smoker at roughly same time temps. How much better/ more flavor do you think it would get? i am just not sure if i would get much better food or value for one or the other. Sorry having a...
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    gravity 560

    i was looking at the gravity 560 and was wondering if there is a bigger version made by anyone? or anything similar just a bit bigger? just does not look like it would do anything more then one brisket. also if anyone has a opinion on this vs the louisiana vertical pellet smoker. Its on sale...
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    Pellets vs wood charcoal

    https://www.costco.com/louisiana-grills-vertical-pellet-smoker.product.100459307.html So if I get a pellet I could and make the food the exact same way it would be very close in taste between one cooked on a pellet smoker vs a wood/charcoal? If so is the pellet above a good one for 399?
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    Pellets vs wood charcoal

    I know some most say charcoal and wood are best for flavor. I want to know how big the difference is? If you could try and explain? I hear there is a difference but most don't say how big of a difference. Also how big of a difference in taste is there from offset vs vertical smoker both using...
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    wood/charcoal smoker in danville, milton, bloomsburg area of Pennsylvania

    If I got someone to weld two barrels on top of one another could I put a door in the front? If not could I put two barrels on top of one like he did? If so would enough heat and smoke get to it to give it that small me and flame flavor?
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    wood/charcoal smoker in danville, milton, bloomsburg area of Pennsylvania

    i understand i may have to do that i did not think i could get 6 pork butts or 4 brisket i was thinking it would only do 2-3 of each. i was thinking of doing 2 brisket, 2 butt, 2 racks and some chicken/turkey quarters at once and then freezing them for later. but i could just smoke more i also...
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    Cold smoking

    thank you all as this has answered my questions and gave me the idea for a cold smoker thanks a bunch
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    wood/charcoal smoker in danville, milton, bloomsburg area of Pennsylvania

    i like the idea although most seem pretty small. i am thinking maybe a double barrel smoker. i just look at it and it does not seem like the barrel would take much heat or last long without rusting or just falling apart. we use a metal barrel for burning and they dont last to long.
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    Cold smoking

    so basically you use the electric for the heat smoking. and when you want to cold smoke you attach some burning would chips through a pipe from some distance that way the smoke gets in to the food but never really gets hot??
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