I started thinking about this tonight and wanted to get some suggestions and techniques. Maybe even some recipes if you have them. I bought a charcoal smoker many years ago but could never commit to the time involved. Life always got in the way. Gave it away.
Then a few years ago I bought an electric smoker. Didn't need as much attention as it had a digital pad to set temp, time whatever you want. Also had Bluetooth so I could set it and forget it and go about my weekend honey Doo list. Could keep tract of it on my phone. Worked well but burned up the small woodchip box quickly and it needed refilling often.
Now I'm retired and bought a propane smoker. Unfortunately I haven't smoked anything all year. Am going to fire it up and see if I like it.
My question is for any of you that smoke meat, what is your preferred smoker type? Any tips for the type you use. Your favorite cuts. Favorite rubs. Recipe times and temps. Pretty much any and everything. The few times I used the electric smoker, things turned out good, but not WOW, if that makes sense.
All good responses so far. I've looked at the green egg but they are crazy money. If I was at a point where I knew what I was doing I might be able to justify the cost, but not yet. I guess the best advice is what I kinda thought, practice and experimentation.
Which works best, wet or dry rub? Or do you prefer letting the smoke and natural meat flavor do the work?
I may ask some dumb questions, but I really don't know anything about smoking. I've watched a few videos, but my results never match what I see. Guess it takes a little finesse....
I have a Traeger Ironwood 665 pellet smoker. I don't have the patience for charcoal or stick fired, I want to set it and go do something else. If you're looking for something easy with great results I would suggest the 3-2-1 ribs. They always come out great and it's super easy. https://www.traeger.com/recipes/3-2-1-baby-back-ribs
Two tips:
1. Make sure you peel the silver skin off backside of the ribs. A butter knife and paper towel make this pretty easy.
2. Quality of meat matters. Go to a butcher, pay the money, and buy good meat if you really want great results.
I've looked at those. Set n forget would work for me too. Don't know anyone with one to get a hands on verification on how well they work. Seems simple enough.
Went and looked at some Traegers. They're up there to. Liked the ironwood 650. Pretty nice. Over a grand for a grill is steep, especially considering it doesn't come with a built in bottle opener.....lol
I noticed that my electric had a harder time in winter also, that's why I grabbed a propane smoker for half price during a store closing sale. Going to try it as much as possible now till spring.
The Weber smokey mountain is the type I bought many years ago and never used. That's the type my dad had and you had to pay too much attention to it for my liking.
Although, now being retired, it probably wouldn't be so bad. Kinda wish I'd have kept it.
The homemade smokers look good.
MX-Z Man, the one you have looks alot like one I seen at an ace hardware. $1000.
WTF
I'll go back next week and get some pics.
I'm not buying a barrel smoker, no way. Was just showing the guys that made their own how much their going for. It's crazy. It's just a steel drum.
I personally have a very hard time spending more than $500 for any type grill/smoker. Even $500 makes me choke.
We’ve had the same PB700 for going on three years and have used it lots. The thing has been great besides the LCD display recently failing, but an exact replacement control was found on Amazon for less than $60. The only gripe I have is the sliding cover over the flame can’t be moved without removing the grills… the newer versions have a lever to do this. I’ve thought about fabricating something but it’s not that big of a deal.
I picked up a weber deluxe charcoal kettle grill off offer up.
Tomorrow there will be a slab of ribs on it and two slabs on the pit boss pellet....
What could possibly go wrong?
I have plenty of beer.........
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