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.
For $1099 go by a kamado joe and it has a lifetime warranty and will never rust or burn out. I had the interior Firestone crack last year for the first time and they replaced the fire brick and it’s 10 years old. Sent them a picture and a picture of the serial number stamped in outer shell and the sent me the new Firestone 3 days later. No joke both green egg and kamado joe lifetime on large ones. Kamado joe is same price as your $1099 smoker if bought at ace with discount.
I got a 36" Traeger for Father's day, cooked two birds in it for Thanksgiving. Came out great. Pork butt is great on it too, and it makes the best jerky in just a few hours. The app has some great recipes.
I got a 36" Traeger for Father's day, cooked two birds in it for Thanksgiving. Came out great. Pork butt is great on it too, and it makes the best jerky in just a few hours. The app has some great recipes.
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.
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.
Everything's a trade off... Worth it in my opinion, I like the convenience. Just cooked up these venison chops in a half hour. Not sure I would do that if I had to light the fire manually every time
Well, I've had a Traeger for a number of years and I like it. Only beef I have is that it doesn't get hot enough. And when basting or spritzing the heat recovery isn't fast enough. It's big enough I can put 2 briskets on the main rack and then 3 pork shoulders (on the top rack) for pulled pork, in at once. I'm too impatient for charcoal. We have barbeque joint close by that's got a bunch of trophies and I think my smoke jobs are just as good and most times better. I also have a blanket for it in winter. Pellets are way too expensive, but still a lot cheaper than any restaurant. I try different rub recipes I find online, and also Traeger's coffee rub works good on brisket.
Technically you shouldn't, (food safety) but I've smoked hamburgers too. Personally I don't like steak that's smoked tho.
Lot's of personal preference involved in food prep.
Well, I've had a Traeger for a number of years and I like it. Only beef I have is that it doesn't get hot enough. And when basting or spritzing the heat recovery isn't fast enough. It's big enough I can put 2 briskets on the main rack and then 3 pork shoulders (on the top rack) for pulled pork, in at once. I'm too impatient for charcoal. We have barbeque joint close by that's got a bunch of trophies and I think my smoke jobs are just as good and most times better. I also have a blanket for it in winter. Pellets are way too expensive, but still a lot cheaper than any restaurant. I try different rub recipes I find online, and also Traeger's coffee rub works good on brisket.
Technically you shouldn't, (food safety) but I've smoked hamburgers too. Personally I don't like steak that's smoked tho.
Lot's of personal preference involved in food prep.
Temp is temp. 160 is 160 no mater how long it takes. Try reverse searing. jack the grill or Kamado up to 600-700 degrees. Place the steak on the grill grates for 30 seconds rotate 45 degrees for 30 more seconds. Then flip for 30 seconds and rotate again for 30 seconds. (Great sear burn marks and black char) Wrap them in aluminum foil while the grill shuts off. Then smoke for 1 hour at 225-250 and you will have the juiciest just past rare cook. You can do this with a roast or pork loin too. Accept roll it across and back for 2 minutes. Blacken that outside, inject again and smoke for 1.5 hours for loin or 2.5 hours for a good roast
Temp is temp. 160 is 160 no mater how long it takes. Try reverse searing. jack the grill or Kamado up to 600-700 degrees. Place the steak on the grill grates for 30 seconds rotate 45 degrees for 30 more seconds. Then flip for 30 seconds and rotate again for 30 seconds. (Great sear burn marks and black char) Wrap them in aluminum foil while the grill shuts off. Then smoke for 1 hour at 225-250 and you will have the juiciest just past rare cook. You can do this with a roast or pork loin too. Accept roll it across and back for 2 minutes. Blacken that outside, inject again and smoke for 1.5 hours for loin or 2.5 hours for a good roast
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