Looking to get started smoking but am still in the information gathering phase. While I'm still in that
information gathering phase I'd like to learn what some of you might recommend based on my environment and preferences. Rather than try to pinpoint a single strategy I'd like to share an overview of what my environment looks like, my time to spare,
and my setup so maybe we can identify what will work and what wont work.
First I'd like to share what I DO have:
- a char-broil "commercial series" 4-burner propane grill
- a 10x10 deck on which the grill and the smoker will reside (small cooking area)
- a nearby external power outlet (potential electric smoker)
Budget: $500 or less
Typical smoking sessions: can occasionally dedicate all-day smokes with more (realistic) frequent 3-6 hour smokes; probably smoking 1-2 times per month max.
Meat and food preference: anything from ribs, brisket, ham, chicken, fish, and venison; pretty much anything meaty/tasty
Smoking preferences: the pecking order would probably be wood >> charcoal >> gas >> electric *from what I know about flavor produced and initial preferences
I have read that wood will generally take the most hands-on approach from start to finish, as will charcoal also require a bit of manipulation to keep the temperature level. Wood chips can be used with gas and electric smokers as well which can produce nice flavors with less maintenance during the session. I certainly do not mind (actually quite enjoy) tending to a smoker which bodes well for a choice of wood smokers - then there may be times when I will need to set it and leave for 1-2 hours at a time. Not sure how conducive that is for wood smokers.
Some of the units I've briefly considered are:
Weber Smokey Mountain Cooker
Landmann Smokey Mountain Series
Hoping the community here can guide me a bit - thanks!
information gathering phase I'd like to learn what some of you might recommend based on my environment and preferences. Rather than try to pinpoint a single strategy I'd like to share an overview of what my environment looks like, my time to spare,
and my setup so maybe we can identify what will work and what wont work.
First I'd like to share what I DO have:
- a char-broil "commercial series" 4-burner propane grill
- a 10x10 deck on which the grill and the smoker will reside (small cooking area)
- a nearby external power outlet (potential electric smoker)
Budget: $500 or less
Typical smoking sessions: can occasionally dedicate all-day smokes with more (realistic) frequent 3-6 hour smokes; probably smoking 1-2 times per month max.
Meat and food preference: anything from ribs, brisket, ham, chicken, fish, and venison; pretty much anything meaty/tasty
Smoking preferences: the pecking order would probably be wood >> charcoal >> gas >> electric *from what I know about flavor produced and initial preferences
I have read that wood will generally take the most hands-on approach from start to finish, as will charcoal also require a bit of manipulation to keep the temperature level. Wood chips can be used with gas and electric smokers as well which can produce nice flavors with less maintenance during the session. I certainly do not mind (actually quite enjoy) tending to a smoker which bodes well for a choice of wood smokers - then there may be times when I will need to set it and leave for 1-2 hours at a time. Not sure how conducive that is for wood smokers.
Some of the units I've briefly considered are:
Weber Smokey Mountain Cooker
Landmann Smokey Mountain Series
Hoping the community here can guide me a bit - thanks!