Jaybird, I have NEVER smoked meat until recently, and kind of stumbled into it as I contemplated how to use my abandoned Weber Kettle to smoke meat. I now use a 22.5" Weber Kettle and the Smokenator. Although I used the Kettle for grillin' for decades before I switched to propane, I never had much luck with getting the smoked meat taste and texture I desired on the Kettle. All that changed with the Smokenator. Wow, we love the results.
You could get a 22.5" Weber One Touch for $100 to $150 (or watch Craigslist for "well loved" deals in the $20-30 range then replace the grates for $25-$30). Smokenator for $70 delivered. And a Maverick ET-732 wireless digital dual probe thermometer for $60. That combination is a great way to learn the art of smoking, temperature management, weather factors, etc. Smoking meat is definitely an art and no matter what equipment you buy you'll have to learn the techniques and processes to be efficient. The Smokenator is EASY to use and learn.
I won't argue at all with the guys saying get the 18.5"
Weber Smokey Mountain. That will be my next purchase, probably in the Spring. The
WSM is a no-hassle set it and forget it smoker. The Kettle/Smokenator requires attention at least every hour or two once you learn temperature management. It requires much more attention until you "get it" by your second or third smoke.
Whatever you buy, it might just be the beginning of a bunch of excuses to buy a ton of little things you obviously will need to become a well equipped smoker. Spray bottles, silicone gloves, nitrile gloves, aluminum roasting pans, cooling racks to put IN the roasting pans to keep your meat out of the drippings, bigger water pans, 8x20 lb bags of charcoal on sale, oak/hickory/pecan/apple/mesquite wood bags, rib racks............you get the picture. Except for the charcoal and wood you probably don't need any of it, but some of us can't help ourselves.
Smokin' meat............a powerfully tasty obsession!
Have fun!!!!!!
