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Discussion in 'Wood Smokers' started by ~kev~, Jan 22, 2008.
Tell some poor sap living in LA or Orlando to use wood. They would if they could find any.
Don't feel bad about being confused. Controls, dampers and the such can at times be a bit confusing as well as intimidating. If you need to learn more about modern conveniences your in the right place. But the grub you put out on that big rig look awsome.
Ain't no shame in smoking with just wood.
Juuuuuuusssst kidding! If you got the rig, the wood and the know how, that puts you into an elite class of smokers. I hold any all wood pitmasters in high regard. And while I hold these guys in such high regards it is the food that I am really after. So I don't care how it is smoked, I will eat the better food first! That is what counts in my book!
This biggest problem with smoking with just wood is most people don't how to do it right.
Most of their finished product comes out overpowering.
Also if I'm just doing a rack of ribs or 8lb butt, Why would I want to use just wood?
You know what they say about opinions and a.....s, everyone has em!
Every smoker, and cook is different. Preferences are many.Wood doesn't work in mine, I tried it, just won't work, I use lump charcoal which is wood, thats been halfway burned. It suites me fine, thank you very much!
Lots of people live differently, in different places. Consider yourself lucky for having the knowledge to operate that huge cooker you have, not to mention the money to fill it up with meat.The fact that ya made it for 400-500 bucks is another blessing.
I am currently looking at getting another/larger smoker/cooker. The one I want is about 2 grand. I live and work in Michigan, so I don't need to say much more than that, no money around here right now. If I could have the Klose, or Lang that I want, I wouldn't critisize others who enjoy the same hobby, with different equipment. Thats just not very neighborly.
Smoke'n w/ wood? I do, but it is in pellet form. Wood out here is hard to find.
This is a good example.
Count your blessings that you can cut wood. All I want is a f'n tree!!!
I'm sorry, this pic shows the neighbor burning some wood..........along w/oil or tires as it seams. People out here do still use trees to "cook".
BTW, he's 3.5miles away.
True statement, Flash!
I'm close to Orlando and lemmie tell you, it is very tough to find wood. Just got a wood firepit for the backyard and am picking up all the twigs and branches I can find. The local grocery stores carry some but it's hard as nails and doesn't burn easily.
I have had numberous products, turned out by all types of smokers, Some were ok, some great, and some were like chewing on a shoe sole.
In my Opinion You can have the biggest, most expensive smoker out there, but if you dont master the art of Smoking or BBQing (your most important tool) you may not turn a tastey product at all.
For example my buddy has a big wood smoker on wheels, with a the wrong pitman cooking, I have had much better eats out of my Old home made electric freezer/smoker conversion than he.
As long as we are SMoking, having fun, and learning something new, it dont matter to me what kind of smoker you have.
I started with a fairly inexpensive offset smoker last year that I learned to cook on real well on (at least my feasters said so). I moved to a WSM which I love due to the ease of temp control and use either lump or charcoal with chunks. I live in Georgia and have access to lots of different woods. I experiment with the woods and am finding which I and my feasters like best with different types of meat. I hope to one day move up to a larger smoker and use nothing but wood, but until that day my feasters and I are happy with what I have and produce now. I've tasted barbeque from N.C. to Tennessee to Missouri to Texas an I may be biased but after lots of cooks and practice and advice from these boards I swear it's not inferior.
Amen Capt Dan...Amen!
Here in the S.F. bay area , ya cant even build a house with a fireplace anymore !!! letters to the editor in the local paper in marin county all full every year bout this time of people complaining about smoke in the air from the older houses !!!I am sure the future holds a ban on smoke alltogether here !For now I'll keep using wood and lc , but ya give me gas or whatever and sure , I'll use that too !!
"I consider myself about 1/2 way on the "smoking experience" scale."
then what gives you the right to come in here and put down other people just because they don't use ALL WOOD. i use lump as a convienance. i work away from home all week and have side jobs to take care of on the weekends and i still turn out some pretty da*m good "Q".
i would like nothing better than to have a big ole stick burner but for now i use what suits me and if i have to mod it with dampers and manifolds then thats my problem as long as i do a good Q i don't give a rats A#*
we are here to help people learn how to turn out a 10-15# brisket that will make your mouth water not to stir up the pot and say that your not using wood so your doing it wrong. imho you don't even need a 400.00 pit just get a shovel!
I personally use wood only to flavor the meat during the smoking process. I use a propane smoker because I do not have the time or the patience to keep a fire going with wood or coal. But that is what makes smoking so great. We can all use different means to accomplish the same goal: good eats!!!!!!
I fly fish with bamboo not because I think graphite is bad, but because I enjoy the feel and challenge of bamboo. Its called fishing not catching.
I use both charcoal and wood in my smoker not because one is better than the other but because I am hungry and meat is expensive!
It works well for me.
I use straight hickory because i enjoy spending the time on a long cook.
I have a new bruns smoker and have used both charcoal and strait wood in it to smoke.... Now I prefer strait wood for flavor and cost of the charcoal. I love smoking with wood now only! Live in east Texas got plenty of wood for free. I never thought I could use strait wood in this small offset smoker firebox is like 18" long, heck I just cut the wood shorter. I can cook 4- 5 buts or two large briskits in this thing.. What I like the best about this little smoker is overnite cooking I can load it up with wood full set my alarm clock for about 6 hours and I'm good to go!
I intend to build a smoker soon but have not decided on the type yet, My little brother has a trailer smoker that will smoke maybe 20 briskits at a time realy good, but he has a hard time cooking just one.. wasting wood
I use to smoke on a bbq gril fire on one side water pan under the meat it worked! Use what ya got its all good!
Personally, I think versatility is a sign of the times, it's good to have options. I'm disabled and I use a GOSM gasser to get my Q fix, and I'm happy. It's OK to stray from the beaten path... that's how America was found.
Just had to stick my two cents in here, well just because...LOL I smoke over an open fire, kinda like the way the indians used to do it, although my fire sits inside a 6'x6x7' tin shed (which I built myself BTW). I'm not gonna say my way is better, or that I can smoke better then anyone, its just the way I learned to do it. I should point out that I do "cheat" a little bit, I use a LP "Tiger Torch" to start the fire and keep it going, and if a little extra heat is needed without the smoke from the fire. The biggest disadvantage I have is that I can't smoke alot of the things guys (and gals) can do with they're little electric or gas jobbies, simply because I don't have the same level of control. But I can do up a mean batch of jerky, or a 50lb batch of sausage (I like my sausage BTW), without to much difficulty. I am working on some shelving for inside of the smoker so I would be able to do birds, or butts, or any of the other great items you see getting done here all the time, cause it all looks so damn good. Anyways, the only thing that really matters is that we share our experiences and recipies, and keep the smoking tradition alive and well, reguardless of how we accomplish it. Peace.
I smoke with wood. BUT, if it looks good, smells good and tastes good, I'd eat it if it was smoked with tires.