What smoker type is best and why?

[barbqjim]

I'm not trying to start a ford vs X thing but please input on what is the best type of smoker and for what reasons.

I have a chargriller pro with SFB and like it but it requires a fair bit of tending to the firebox and I was just wondering if others were better in that area worse in others etc of if I'm suffering from grass is greener syndrome.

 

[chisoxjim]

I dont like to get into "whats the best" debates. Whats best is what workes for you.

In my experience and for my tastes: After owning 3 of the 4 the main types of smokers(charcoal, electric, and gas), I have to say I like charcoal the best by a wide margin. Main reason, taste.

I have also eaten a bit of bbq off wood fired pits, and put it and charcoal fired at the top as far as taste, and texture of the meat. Something about real fire, charcoal/wood & meat that I like.

just my humble opinion.

 

[smokebuzz]

Yup, you got the syndrome. It all boils down to what you want to us. Peronally I'm a stick burner, in a Horizon Marshall and WSM. Yes they take some tending, but I can get some 3 hour plus burns on them. Nothing wrong with the others, gas or electric, just not what I prefer to use.

If you are at unease with tending, a gasser or electric way be for you, many folks really like them, and produce fantastic food from them.

 

[barbqjim]

I think taste outweighs a bit of tending any day.

So even with the smoke form chips in the electrics and gas there is noticeable flavor differences. Is it like gas grill - vs - charcoal? If so Charcoal hands down for me. I had been thinking that the flavor was in the smoke of the chips not the fuel but I can see that may not have been right.

 

[smokey paul]

If you having a problem with the SFB then maybe you should read this thred.
http://www.smokingmeatforums.com/for...ad.php?t=85924

I also am a lump coal/wood fan just for the better taste but each to there own liking.
I use the propane grill for quick meal that do not need low and slow.

 

[smoke 2 geaux]

I have an offset stick burner. My fuel of choice is usually lump charcoal with sticks / wood chunks. I like the taste I get from the fire and the challenge of trying to master my pit. That being said, I have eaten excellent Q out of everything from modified garbage cans, to $30,000 trailer rigs. The answer to your question is, there is no "best" smoker. Just the best smoker for you.

 

[graybeard]

If you want low cost and E Z smokin try an electric ECB.

beard

 

[jirodriguez]

I had the char-griller with SFB as well for about 1 yr., great rig to learn on, but I was always to leary to try any looong smokes on it due to the constant tending. So after reading chisoxjim's posts about switching I pulled the trigger and got a 22.5" WSM. I love it! I get to keep with the charcoal fuel (which is what I prefer), but get the convenience of "set it, and forget it".

 

[Bearcarver]

Everybody has their favorite smoker, BUT:

I just put 4 Eye Round Roasts in cure, to be in the fridge for the next couple weeks. Then I plan on putting them in the smoker for up to 5 1/2 days, with about 12 to 18 of those hours with light smoke. The temperature will never go above 130˚ (7 hours), and most of the time it will be at 115˚ or less.
I don't know how I would accomplish that with anything but an electric smoker with an added "A-MAZE-N-SMOKER" in it.
I love my MES 30, but I wish it was a "MES 40".


Bearcarver

 

[rickw]

Same here except I use wood and charcoal in the WSM. My favorite is still sticks in my Horizon.

 

[barbqjim]

Thanks for the replies. I will certainly try the minion method next go round. Some day may have to try a WSM.

I like to smoke salmon also. I have done it on a brinkman and it was good but difficult to control the brinkman. No vents!

May have to try it soon on the offset unit. It will be interesting keeping the temp down.

 

[jirodriguez]

Offset should work well for salmon. Since the firebox is off to the side instead of below you don't have any direct heat coming up. Just build your fire small.

 

[meateater]

Mine because I built it from scratch.

Seriously, all smokers do there job.

 

[barbqjim]

Thanks. I installed a smoke stack extension (exhaust pipe) last night and wanted to season it before using it so I figured I'd start a fire using the minion method and see how that works. 2 birds on stone thing.

I love the minion method!! I have a perfect 225° for 4 straight hours with no attention needed. I shut it down at 4 hours but it would have likely only went another hour. That was with cowboy lump charcoal. I had to keep the firebox vent at 1/4 and the stack wide open. This will certainly make queing a lot less work.
I can't wait til the weekend.

Has anyone out there used the Big green egg lump charcoal? They want $20 for a 20LB bag of it here. That seems pretty steep but if it last longer than the cowboy stuff it may be worth it. I get more time out of briketts than the cowboy stuff.

 

[ak1]

There is no best. It's what you cook with, and how you cook with it. What is important is understanding your cooker, and how it cooks. After that, it's the meat, and you.Better quality smokers make things easier, not necessarily better.

 

[chisoxjim]

good points.

I know a couple guys with smokers that cost a few thousand dollars & more whose bbq tastes like cresote.

 

[triplebq]

Brinkman watt burner works perfect and is cheap , UDS works well for lump cooking and a pit called Jambo is the top of the line for comps . I use a Brinkman watt burner weekly without any issues . The right combination of rubs , woods and temp make for excellent "Q" no matter the heat source .

 

[coronaca92879]

The quality is the difference. I won't buy cowboy after some of the stuff Ive heard has been found in it.

 

[denver dave]

I'm a pellet smoker fan. They are a bit expensive but the end product is consistent and easy to control. Great smoke flavor and always TBS.

 

[bbqhead]

very true statement, I like pellet cookers , but I've used others too. pellet is just my choice.