Yo BBQ Bros,
I live in Wisconsin so understand your winter challenges when it comes to smoking temps. Especially on lighter built units. I see so many questions about this from people looking at buying that "next" smoker after finding they want more space, control over the cooking process, and just that next level toy to make so many happy!
If this description fits you, then read on. If not, lets not thumb wrestle over my comments if they offend or do not match your BBQ experience. I am talking to those looking at POSSIBLY buying a bigger,m heavier, smoker. OK? go easy.....
Quality build is the first point. If you are spending $$$ ask yourself will it last? Outside? Sun, Rain,Heat and elements take a toll. Why do they not build wood stoves out of sheet metal? Cuz it dont last. Do you want your smoke leaking out of the seams or in to your briskets and ribs? 3/16 to 1/4" steel will last where the sheet metal stuff will not. The seams are not full welded usually. You will fail at controlling temps unless you learn to seal it up and wrap it in something to insulate it when the wind blows or it is freezing outside. Try it and get back to me after a windy day.
Do your homework. I walked that mile and have owned em all. Will answer any questions if you think it would help. There are right cookers for the right job. You can kill it with a pile of cement blocks and some metal roofing if you know what you are doing. But having a solid smoker, pit, or cooker to match your needs and better yet, "style", is a nice thang let me tell you. I have a 120 size reverse flow pit with 3 sliding shelves. I can put a charcoal pan in the tank and grill in large quantity if I like. I like room to roam and share some pit time with neighbors and family. If I just need to do 4 steaks as fast as anywhere, I start 1 chimney of lump and dump it in the pan under one of my big racks. Fast smokey steaks without any big hassle due to using my pit. But I can do 30 slabs for a party too. Not, that I want to any time soon again......
Now, not everyone can go that extra $tep nor need to. But I see many people coming here to look and ask about this reverse flow this or that model that. Understand the basic concepts of what makes these things worth paying to own and how they work. Match it to what you want to do and look at your wife next. If she has an extraordinary amount of red in her look, you are looking at the wrong model.
Stop falling for those telling you to buy this brand over another. Do your own homework. Then you will buy with confidence and enjoy making the right decision. That is when this hobby really starts returning on the investment. More sharing of the BBQ lovin.
Still learnin always yackin.....
I live in Wisconsin so understand your winter challenges when it comes to smoking temps. Especially on lighter built units. I see so many questions about this from people looking at buying that "next" smoker after finding they want more space, control over the cooking process, and just that next level toy to make so many happy!
If this description fits you, then read on. If not, lets not thumb wrestle over my comments if they offend or do not match your BBQ experience. I am talking to those looking at POSSIBLY buying a bigger,m heavier, smoker. OK? go easy.....
Quality build is the first point. If you are spending $$$ ask yourself will it last? Outside? Sun, Rain,Heat and elements take a toll. Why do they not build wood stoves out of sheet metal? Cuz it dont last. Do you want your smoke leaking out of the seams or in to your briskets and ribs? 3/16 to 1/4" steel will last where the sheet metal stuff will not. The seams are not full welded usually. You will fail at controlling temps unless you learn to seal it up and wrap it in something to insulate it when the wind blows or it is freezing outside. Try it and get back to me after a windy day.
Do your homework. I walked that mile and have owned em all. Will answer any questions if you think it would help. There are right cookers for the right job. You can kill it with a pile of cement blocks and some metal roofing if you know what you are doing. But having a solid smoker, pit, or cooker to match your needs and better yet, "style", is a nice thang let me tell you. I have a 120 size reverse flow pit with 3 sliding shelves. I can put a charcoal pan in the tank and grill in large quantity if I like. I like room to roam and share some pit time with neighbors and family. If I just need to do 4 steaks as fast as anywhere, I start 1 chimney of lump and dump it in the pan under one of my big racks. Fast smokey steaks without any big hassle due to using my pit. But I can do 30 slabs for a party too. Not, that I want to any time soon again......
Now, not everyone can go that extra $tep nor need to. But I see many people coming here to look and ask about this reverse flow this or that model that. Understand the basic concepts of what makes these things worth paying to own and how they work. Match it to what you want to do and look at your wife next. If she has an extraordinary amount of red in her look, you are looking at the wrong model.
Stop falling for those telling you to buy this brand over another. Do your own homework. Then you will buy with confidence and enjoy making the right decision. That is when this hobby really starts returning on the investment. More sharing of the BBQ lovin.
Still learnin always yackin.....
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