New Smoker

[DocShadownix]

Ok, so my 10 year old smoker (non digital Bradley) finally died... looking for a new vertical smoker.... I would love something digital - I hated always nudging the slider on the ol' Bradley. Something that can smoke sausages, ribs, etc... I have a Kamado Joe, but the vertical space for sausages is nil. Budget...well, flexible..something $500-1500. Anyway, I would love to see what you guys have/recommend. Thanks for any info.

So far what I like:
Pit Boss Vertical Pellet Smoker
Camp Chef Vertical Pellet Smoker
Lousianna Grills Vertical Smoker
Pellet Pro Vertical Smoker

Brian

 

[SecondHandSmoker]

Those are good choices.
Have you looked at Smokin-It and Smokin Tex.
Granted they're not pellet smokers if that is what you are interested in.

 

[DocShadownix]

Hmm. No, but I just did. Thanks, Secondhand... I like the thought of pellet smokers because I don't have to open the smoker to add substrate. That is one thing I liked about the Bradley.

 

[SecondHandSmoker]

Hmm. No, but I just did. Thanks, Secondhand... I like the thought of pellet smokers because I don't have to open the smoker to add substrate. That is one thing I liked about the Bradley.

That is very understandable not wanting to be required to add chips etc.
I have heard good things about Pit Boss 5 and 7 series.

 

[Mastercaster]

I believe that Pit Boss makes a vertical pellet smoker but I don’t have any knowledge on how well it performs.

 

[DocShadownix]

Any other comments..hmmmm....thought I would get a few more...

 

[Norwester55]

You wouldn't have to add wood to the Smokin-It/Smoking Tex smokers unless you're doing an extremely long smoke. They use a surprisingly small amount of wood for a long smoke ie butt or shoulder. I've got the smallest Smokin-It, the #1 and I'll burn 3-3 1/2 ozs for an 8-10 hr smoke and its still smoking when the meats done. I read on the Smokin_It forum the other day that old sarge uses 5-6 oz in his #3d for a butt or whole brisket. Any more than that & you're over smoking. Just load the fire box and don't open the door until its done.
eta wood chunks not chips.

 

[tropics]

Any other comments..hmmmm....thought I would get a few more...

Doc I have the Pit Boss #4 it is smaller then the 5 & 7 here are some of my cooks

CSRs - Mac & Cheese

Did these yesterday for some friends that came up from Jersey. CSRs in the Pit Boss 4 These were dry rubbed with a Cherry rub Mac & Cheese A plated shot Thanks for watching Richie

www.smokingmeatforums.com

Pastrami in the Pit Boss

Had some friends come up to go fishing on Wed & Thurs. They were going home on Fri an wanted to see us.So I defrosted a store bought corned beef soaked it for a few hours to get some of the salt out. Paper towel dried it Made some rub and coated it Got the Pit boss set at 200°F it was...

www.smokingmeatforums.com

Baby Backs in the Pittboss

had a small get together for my son who is turning 30 Seasoned 2 racks of BB with a touch of cherry,set the PB @225°F it held 230°F using Apple Pellets did the 2-2-1 method Ribs when I was ready to foil brought them in to cut & serve With put a little BBQ Sauce on them They were FOB Richie

www.smokingmeatforums.com

Turkey Pastrami

Turkey was on sale $0.99# so we grabbed 3, I let one defrost for a day in the fridge so I could take the breast off.Using Pops low salt brine without any sugar added pickling spice. It stayed for 9 days I rinsed an soaked for 2 hrs Out of the bath I tied it up Gave it a coat of spicy...

www.smokingmeatforums.com

Smoked Kielbasi

Made a 10 lb. batch of Smoked Kielbasi,picked up 3 butts on Friday used 2 for the smoke.This was the leanest butts I have ever seen,tried to find a store with some back fat No Good.wound up buying some pork belly. Cut and ready to grind Here you can see how lean it was Pork Belly I used half...

www.smokingmeatforums.com

Small batch of Cheese in the PB 4

used my AMNPS with 1 row filled with Pit Boss Apple Blend Assorted Cheese The trey fills the cabinet with smoke real fast Temp inside the smoker hit 78°F that was at 4 hrs an 20 min. Color showing in the smoker not many pellets left in the AMNPS Let the cheese rest for 2 hours Vac...

www.smokingmeatforums.com

Hope this helps
Richie

 

[DocShadownix]

Thanks, Tropics...so it works well cold smoking using an AMNPS...good to know. And lucious looking food! YUM!

 

[DocShadownix]

You wouldn't have to add wood to the Smokin-It/Smoking Tex smokers unless you're doing an extremely long smoke. They use a surprisingly small amount of wood for a long smoke ie butt or shoulder. I've got the smallest Smokin-It, the #1 and I'll burn 3-3 1/2 ozs for an 8-10 hr smoke and its still smoking when the meats done. I read on the Smokin_It forum the other day that old sarge uses 5-6 oz in his #3d for a butt or whole brisket. Any more than that & you're over smoking. Just load the fire box and don't open the door until its done.
eta wood chunks not chips.

Interesting... I have a Kamado Big Joe that lets me do chunk/wood smoking hence why I am looking at a pellet smoker, but hmmm I will have to ponder...

 

[DocShadownix]

Well I jumped... sale on Camp Chef XXL Vertical Pellet Smoker so I bought it and an AMNP5x8 so here we go! :) Can't wait for delivery!

 

[SecondHandSmoker]

Well I jumped... sale on Camp Chef XXL Vertical Pellet Smoker so I bought it and an AMNP5x8 so here we go! :) Can't wait for delivery!

Congrats!

 

[fowldarr]

Congrats!

 

[DocShadownix]

Worst part is it doesn't arrive for a week ...waiting...trying to be patient.... so HARD!!!

 

[SecondHandSmoker]

The waiting is the hardest part.
Have you decided on what you are going to cook for the maiden voyage?

 

[DocShadownix]

Thinking ribs and brisket, but not sure yet...depends on when it arrives and my work schedule :)

 

[DocShadownix]

It arrived...building it now and maiden voyage (after seasoning it) this weekend. Question, how long and what temp to season at? Was thinking like 225 and 4 hrs...

 

[tallbm]

It arrived...building it now and maiden voyage (after seasoning it) this weekend. Question, how long and what temp to season at? Was thinking like 225 and 4 hrs...

Not sure but their manual may have a break in process. If none given then I think the MES breakin process would work which I believe to be:

1. Run at max smoker temp for 2-3 hours with all stuff inside it to burn off factory oils (I just washing machine washed my instead)
2. Remove all racks and apply smoke for 1 hour
3. Let that set and then u are ready to smoke :)

Also Im not sure the AMNPS tray will run in an open flame smoker like a pellet grill but let us know if it does. Many of the pellet grill guys use the AMNPS tubes because they work in low oxygen environments... me personally I would find/force a way to use the AMNPS tray with a mailbox mod if I owned a pellet grill because 12hrs of no hassle perfect smoke independent of the heat source is awesome to have!!!!

 

[DocShadownix]

Ok, so, seasoned and here is my first smoke...Tri-Tip Steak smoked for 2 hrs at 160 then ~1.5 hrs at 225 (High Smoke setting); took off at 138, rested and seared on my gas grill searing burner. Oh and made some smoked balsamic barbeque brussel sprouts too...MMM. Overall pretty darn happy with my new purchase and first smoke with a pellet smoker!

 

[ChetRipley]

That's a tasty looking plate. What did you do with the potatoes?