Sorry in advance for the length of this. I need input on offset smoker selection. I'm wrestling the buy once / cry once thing. I'd love to spend $500. I could probably talk myself into spending $1500.
Haven't been an avid BBQ'r in the past: A decade of casual smoking on a WSM, usually motivated by family gatherings. Recently caught the BBQ bug and want to dig into it as a hobby. I live on rural acreage and have unlimited charcoal and wood resources for fueling a smoker.
Firm parameters: Strictly a covered patio setup. Offset stick burner. I cook a couple of times a year for 15+ people. More likely use is under 12 people, with more regular cooking for the wife and I to have a weekend meal and then leftovers for the week. Climate is hot summers and relatively mild winters (N. Georgia).
When cooking on the WSM, I'm used to checking my temps every 30 minutes to an hour. There are times when I wish I didn't have to. I could do digital monitoring, and I might, but would also love to not have to feed the firebox too frequently during "practical" cooks. During more relaxed cooks, I don't mind being tethered to the smoker.
My current thinking, in terms of new and used candidates:
New. In the big box/COS market, I like the Char Griller Grand Champ XD for features/value and quality control, versus the Old Country Pecos and Wrangler, where it looks very hit or miss in terms of the quality of construction. I'm within driving range of several Academy stores, so I could probably pick the least offensively built Old Country model from stock. These are all in the 225 to 250lb. range, which is a detractor. The heat retention and longevity benefits of more steel are appealing.
Used. The local FB and Craiglist ads offer plenty of better quality candidates. Some are in put-them-right-to-work shape. Others need refurb, which I can do. Specific examples:
Old Country Angus: It looks like it's in rough cosmetic shape from lack of care, but probably solid. I don't know if I would enjoy the hybrid form factor. Asking price is $700.
Pitts and Spitts Upright model, it's a $4000 rig and they are asking $1500. Again, not sure about the upright chamber. I can walk and chew gum at the same time, just not sure how often I would want to cook at both 275 and 175 (or whatever the variance is between the chambers) simultaneously, and I have no idea if I'm giving anything up for that benefit.
Lone Star Grillz 20x42": Construction quality is obvious. Asking price is $1900, which is more than I'd like to spend, but it looks like a high quality setup.
Horizon 16 and 20" models: Several to choose from, in varying condition, from $575 to $1000. Seem better made than Old Country, albeit with some miles on them.
Of course, that used assortment is ever-changing. There ara also a bunch of custom rigs in the under $2K range. Some a crooked. Some look pro quality. No way to judge the cooking performance other than to look at the basic construction and configuration.
Any comments on your own decision making process or what I've posted would be welcome.
Haven't been an avid BBQ'r in the past: A decade of casual smoking on a WSM, usually motivated by family gatherings. Recently caught the BBQ bug and want to dig into it as a hobby. I live on rural acreage and have unlimited charcoal and wood resources for fueling a smoker.
Firm parameters: Strictly a covered patio setup. Offset stick burner. I cook a couple of times a year for 15+ people. More likely use is under 12 people, with more regular cooking for the wife and I to have a weekend meal and then leftovers for the week. Climate is hot summers and relatively mild winters (N. Georgia).
When cooking on the WSM, I'm used to checking my temps every 30 minutes to an hour. There are times when I wish I didn't have to. I could do digital monitoring, and I might, but would also love to not have to feed the firebox too frequently during "practical" cooks. During more relaxed cooks, I don't mind being tethered to the smoker.
My current thinking, in terms of new and used candidates:
New. In the big box/COS market, I like the Char Griller Grand Champ XD for features/value and quality control, versus the Old Country Pecos and Wrangler, where it looks very hit or miss in terms of the quality of construction. I'm within driving range of several Academy stores, so I could probably pick the least offensively built Old Country model from stock. These are all in the 225 to 250lb. range, which is a detractor. The heat retention and longevity benefits of more steel are appealing.
Used. The local FB and Craiglist ads offer plenty of better quality candidates. Some are in put-them-right-to-work shape. Others need refurb, which I can do. Specific examples:
Old Country Angus: It looks like it's in rough cosmetic shape from lack of care, but probably solid. I don't know if I would enjoy the hybrid form factor. Asking price is $700.
Pitts and Spitts Upright model, it's a $4000 rig and they are asking $1500. Again, not sure about the upright chamber. I can walk and chew gum at the same time, just not sure how often I would want to cook at both 275 and 175 (or whatever the variance is between the chambers) simultaneously, and I have no idea if I'm giving anything up for that benefit.
Lone Star Grillz 20x42": Construction quality is obvious. Asking price is $1900, which is more than I'd like to spend, but it looks like a high quality setup.
Horizon 16 and 20" models: Several to choose from, in varying condition, from $575 to $1000. Seem better made than Old Country, albeit with some miles on them.
Of course, that used assortment is ever-changing. There ara also a bunch of custom rigs in the under $2K range. Some a crooked. Some look pro quality. No way to judge the cooking performance other than to look at the basic construction and configuration.
Any comments on your own decision making process or what I've posted would be welcome.
