After googling and reading countless posts - on countless topics - I'm so confused about smokers that I'm about to give up on the whole idea. There seems to be too much to learn to choose a smoker well. I'm retired and have a limited budget for purchase and for operation. I don't expect to smoke a lot of items because there's just the two of us. I would like to be able to do chickens, ribs, brisket, boston butt, etc. but don't expect to do wild game or sausages. Also, I don't have a lot of patience any more and my attention span ain't what it used to be; so something fairly easy to use and as close to foolproof as possible would help. Maybe that wish list is too wide and I'll have to pare the goals down before I can choose a smoker. I'll never learn enough quickly enough to get there on my own; so I'm asking you good folks for help.
Here's some of the things I've considered. I've ruled out a Big Green Egg or anything of the sort as being far too expensive. The right unit for me will have to be affordable and easy to use. Ideally, I'd be able to grill (high temp) and smoke (low temp) on the same device, but that is not a critical requirement. I've seen, read and heard so much about Weber kettle style grills' versatility that I have not ruled that out, though I wonder if I could keep the heat low enough and constant enough long enough for this work for me. I've considered the bullet smokers but at my age and with my arthritis problems (hip and knee replaced, so far), I don't think the stooping and bending is something I'd tolerate for long. I suppose I could put it on a table, but then I'd be concerned about tipping it over. Drought conditions here make fire accidents and sparks very unappealing. I don't know enough about the electric smokers to make any reasonable choice, but they all seem to be too pricey for the use I'd make of them. Can you get the flavor with electrics?
So, my thinking is leading me to a horizontal cylinder type smoker with a separate firebox that could be used for grilling. I'm not talking about one big enough to do a whole pig, but one big enough to smoke for us and a few friends. Charcoal is the fuel that I am most familiar with and I'd use chips of wood in a pan to add flavor. I think I could handle the mods for baffle and spacers etc that I've read about.
If you've read this far, congratulations on your patience and persistence. I would really appreciate feedback in two areas: First, comment on my thought process as stated above. If I've started off in the wrong direction logically, now is the time to reset. Second, I'd like to read about what type of unit you use and why you chose that type over others.
Thanks for listening. I look forward to your responses.
Here's some of the things I've considered. I've ruled out a Big Green Egg or anything of the sort as being far too expensive. The right unit for me will have to be affordable and easy to use. Ideally, I'd be able to grill (high temp) and smoke (low temp) on the same device, but that is not a critical requirement. I've seen, read and heard so much about Weber kettle style grills' versatility that I have not ruled that out, though I wonder if I could keep the heat low enough and constant enough long enough for this work for me. I've considered the bullet smokers but at my age and with my arthritis problems (hip and knee replaced, so far), I don't think the stooping and bending is something I'd tolerate for long. I suppose I could put it on a table, but then I'd be concerned about tipping it over. Drought conditions here make fire accidents and sparks very unappealing. I don't know enough about the electric smokers to make any reasonable choice, but they all seem to be too pricey for the use I'd make of them. Can you get the flavor with electrics?
So, my thinking is leading me to a horizontal cylinder type smoker with a separate firebox that could be used for grilling. I'm not talking about one big enough to do a whole pig, but one big enough to smoke for us and a few friends. Charcoal is the fuel that I am most familiar with and I'd use chips of wood in a pan to add flavor. I think I could handle the mods for baffle and spacers etc that I've read about.
If you've read this far, congratulations on your patience and persistence. I would really appreciate feedback in two areas: First, comment on my thought process as stated above. If I've started off in the wrong direction logically, now is the time to reset. Second, I'd like to read about what type of unit you use and why you chose that type over others.
Thanks for listening. I look forward to your responses.
