new to smoking

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hiner

Newbie
Original poster
Nov 28, 2012
2
10
my husband has been talking non stop about getting a smoker i thought id suprise him this christmas and get him one ive been looking all different models an brands i want to get him a good one but dont need to get the best most expensive as it will be his first smoker but hes not new to using smokers (the guys he work with have been smoking on there job sites and hes smoked with other friends) ive been thinking of getting the weber smokey mountain 18.5" is this a good smoker and which is better gas, charcol, wood, electric.  
 
Well to answer your last question first, none are better, it is all a matter of opinion and preference. All types of smokers will produce very good meat, it's just in how they are used.

If you think he will like using charcoal the Weber Smokey Mountain (WSM) is a very good smoker! It is easy to use and maintains temps very well (something the cheaper charcoal smokers have a hard time with). It is a very popular smoker and a lot of the pros even use them. 
 
First, welcome to the forum!

The Weber has a very large following and many here will stand by it.  I, myself, prefer the gas smokers simply because I have yet to master the art of charcoal smoking and, since I have the gas unit and love it, don't see the need to try!  ;)

That said, asking this crew which is better, charcoal, gas or electric is kinda like asking us which one of us likes our kids more (parents of teenagers excluded).

Either way, if it comes from you...he'll love it!

Mac
 
I've got a Chargriller Smokin' Pro with an offset side fire box.  I burn charcoal and typically fruit wood for smoke.  Here's my take on charcoal smoking generally.  But first, know that I've only smoked with charcoal and have never used an electric or gas smoker, so take it with a grain of salt.

It is more difficult to use many of the commercially available charcoal smokers, particularly in a low end offset like I've got.  I'm sure if you have a big smoker made of heavier metal, you won't be quite as susceptible to temperature fluctuations.  But those are cost prohibitive to most people.  So I really can't leave my smoker alone for more than about 2 hours at a time, and that's pushing it.  If I do, I risk temps plummeting due to lack of fuel, or temps spiking.  Neither one is particularly good for Q purposes.

But the difficulty is part of what I like about it.  The satisfaction of knowing that I can produce respectable Q from my smoker is worth a lot in my book.  But there has very definitely been a learning curve that my family has had to deal with to get me to where I am now.

I also love the look of the smoke ring, which you won't get from electric smoking (and I think gas smoking, but I could be wrong about that).

If you're looking for set it and forget it consistency, gas and electric smokers should have obvious appeal.  There are other charcoal smokers that don't require as much attention as mine does.  I've never used one, but the scuttlebutt is that once you learn how it runs, you can get really good consistency without a lot of effort.

If you're looking for set it and forget it, gas and/or electric is probably the way to go.  After every overnight smoke I pull, I find myself wondering why I don't swallow my pride and just get something that will allow me to smoke and sleep at the same time.  

When all the (wood) chips are down, it is, like others have said in this thread, completely a matter of personal preference.  

But the best piece of advice I could give is once you've bought him the smoker, give him your user name and password on this site.  You will not find another forum on the web with more information and more helpful people than you will here.  I've been on here about a year now, and I'd bet it would have taken me 5+ years to learn on my own what I've learned since I found this website.
 
Thank you all for your help, and knowing more about smokers will be a big help in getting my oven back
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he is currently using it to make sausages and jerkys im not really sure the last time I baked anything lol.
 
If he's into making his own sausage and jerky... you might want to look into the electric or gas.. as charcoal units are really hard, if not impossible, to get temps low enough... myself I think you should consult with him.. I know that takes the element of surprise out of the equation... But if it won't work for what he wants to do, he'll want to take it back and get something else... then that makes the "giver' a little upset.. thinking he didn't like it...
 
For Sausage, Jerky and just about everything else with consistent ease of operation. There is no beating the versatility of an Electric. Add the AMNPS Pellet Smoke Generator and he can do everything from awesome Cold Smoked Bacon and Cheese, to the controlled increase of temperature Smoked Sausage like Kielbasa takes, all the way to being able to Hot Smoke Pork Butts and Beef Brisket, In the middle of the Winter, for up to 10 Hours without having to leave the comfort of the House or Bed on an overnight cook. I have had two Charcoal fired smokers and my current Masterbuilt Electric Smokehouse, MES 40 with the AMNPS and I am in love with it. Sams has the newest model MES 40 (top unit in the attached ad) for $299 that is unbeatable. I have last years model (second one down) and it works flawlessly. You will definitely want the AMNPS. The small price and Todds Customer Service makes this little wonder unbeatable. The MES as with many smokers requires the addition of more Smoking Wood Chips or Chunks every 30 to 60 minutes. The AMNPS will burn a load of Pellets at the Perfect amount of smoke for up to 10 Hours. Here is a link to Todd's company... http://www.amazenproducts.com 

http://www.samsclub.com/sams/search...archTerm=smoker&fromHome=yes&_requestid=51898

If your Man likes a bit more Hands On then the WSM is a Great Smoker and highly recommended. Lastly if Propane is something that you/he would like, the 5th Smoker down in the above Sam's link is a good choice. That 38" Landmann 3895GWLA smoker is a good size, reliable and at a good price.

Good luck with your Quest and your Hubby is a lucky Man!...JJ
 
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You got some great opinions! Yes the WSM is well liked here and is owned by many. 

For jerky, Summer Sausage, snack sticks etc, electric is the way to go and I would recommend the Masterbuilt Electric and you might as well look at the 40". I own one of these, because I didn't want to baby sit charcoal, wood etc and I make loads of jerky and sausage in mine without any problems!!!
 
Any ideas, I have built a 19 X 32 foot deck under a metal roof to use for my outdoor cooking.  It works great for just grilling but when I start smoking meat the smoke gets so bad that it has caused me to get sick.  During the summer I can run a large fan to help but in the winter it is too cold.  Last night I smoked a 5lb beef tenderloin recipe that I got off the forum so good but this morning all I can smell is smoke.  I know I am not the only one that has experienced this problem.
 
Any ideas, I have built a 19 X 32 foot deck under a metal roof to use for my outdoor cooking.  It works great for just grilling but when I start smoking meat the smoke gets so bad that it has caused me to get sick.  During the summer I can run a large fan to help but in the winter it is too cold.  Last night I smoked a 5lb beef tenderloin recipe that I got off the forum so good but this morning all I can smell is smoke.  I know I am not the only one that has experienced this problem.


If you have a smoke stack you can put a drier flex tube over it and run the other end to above the metal roof.

If you have a MES style smoker you can attach a small stack to the vent and then run the drier flex tube.

Just one caution I would say is this will extend your smoke stack and create more draf. So you will need to adjust your intake accordingly....
 
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