- Mar 3, 2017
- 2
- 10
Hi all, This is my post here. I have done some reading here over the past year when my wife bought me a little 30" propane smoker last year. She told me if I learned how to use it and make some good food, she would get me a better one.
I immediately started smoking different meats about twice a month for the last year. the little 30" wasn't large enough for a full size brisket but I did a number of flats and points that came out very nice several times. Family and Friends all enjoyed those. I made some whole chickens with some mixed results, I liked ribs but wife and kids are not pork lovers, so they tend to want the briskets almost all the time. I didn't take me long learning to use this one. I found that temps were easy to maintain and while I didn't ever set and forget, the battle over temp control was very easy.
Today, I got my first 'real' smoker. Its not the traditional looking smoker, its one of those vertical varieties. rectangle firebox on the bottom with the smoker box on top, kinda like a refrigerator. I only intend to smoke with it on it since I already got a grill. From my research all seems to be the same process as using an offset type. I like its small footprint too, its easy to roll into a spot in my backyard without becoming the centerpiece. My wife also likes the inexpensive gear, so this is a model from a local sporting good chain. Its an 'Old Country Smokehouse" Ill drop some pics at a later date. Its got some good area for larger cooks, we have lots of relatives and we wanted to be able to smoke 3-4 Briskets at the same time if needed, or whatever mix of stuff for a large gathering.
This is my first foray into the wood / charcoal burning process, so I imagine Ill be doing some research and asking some questions here.
I immediately started smoking different meats about twice a month for the last year. the little 30" wasn't large enough for a full size brisket but I did a number of flats and points that came out very nice several times. Family and Friends all enjoyed those. I made some whole chickens with some mixed results, I liked ribs but wife and kids are not pork lovers, so they tend to want the briskets almost all the time. I didn't take me long learning to use this one. I found that temps were easy to maintain and while I didn't ever set and forget, the battle over temp control was very easy.
Today, I got my first 'real' smoker. Its not the traditional looking smoker, its one of those vertical varieties. rectangle firebox on the bottom with the smoker box on top, kinda like a refrigerator. I only intend to smoke with it on it since I already got a grill. From my research all seems to be the same process as using an offset type. I like its small footprint too, its easy to roll into a spot in my backyard without becoming the centerpiece. My wife also likes the inexpensive gear, so this is a model from a local sporting good chain. Its an 'Old Country Smokehouse" Ill drop some pics at a later date. Its got some good area for larger cooks, we have lots of relatives and we wanted to be able to smoke 3-4 Briskets at the same time if needed, or whatever mix of stuff for a large gathering.
This is my first foray into the wood / charcoal burning process, so I imagine Ill be doing some research and asking some questions here.
