Smoker

Have u ever tried cookies,pizza.. cornbread cooked over wood? A komado can be picked up starting at less $300 or get a BGE at $1300...

Electric smokers fail in comparison due to the fact that the wood doesn't reach the proper combustion temp to allow the food to smoke properly.. there is a difference in taste.

Gas smokers will burn the wood properly to infuse the meat properly.
However temperature control is not as stable as lump charcoal/electric. Gas is also known to dry out meat.. requiring you to add a water tray.

Thanks people.....i better start doing my homework and read up on what i want to get.....

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Originally Posted by topher

Disagree with attention part.. skill is a fast learning curve..
Attention? When I do long 14+hr smokes I set the grill at 225.. and go to sleep... wake up in the am and it's 210-230 depending.. well in the smoke zone.. I do use a wireless maverick set at 190 low and 300 high end.. to alarm and wake me up.. but it never happens. . The key to a charcoal smoker (kamado styles) is to forget about them.. a pork butt/shoulder take 1.5-2 hours per lb to cook properly(@225) so a 10lb butt(average size) I don't check until I hit 14hr.

Point is that they take attention is NOT accurate. I have no problem leaving a charcoal unattended. . When I had my gas smoker the thing ALWAYS needed adjustments.. and took MUCH more attention than charcoal.

Just for the abilities to do everything from cold smoking to cooking pizza at 750.. you can do EVERYTHING with a komado.. I haven't fired up my brand new webber in 3 years.. since I got my komado.

http://amazingribs.com/BBQ_buyers_gu...d_smokers.html

I've smoked ribs, chicken, pulled pork, brisket. I've baked cookies, corn bread, birthday cake, pizza..
Seared steaks, pork chops..
Cold smoked bacon.. and cheeses..

Can u think of any other outdoor cooker that gives you that diversity?

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Im with you on the charcoal.
I have the green egg and when temp is set i forget about it.
I cook everything in it as well.
Winter or summer it works the same.

If you go the bradley route I highly suggest the digital electric. I like mine very easy to use etc. Produce great thing's right away. I'm not a chef so what it doe's is great. But is known for optimum flavour charcoal is hard to beat.

Thanks guys.....i am thinking the digital Bradley electric may be the way for me to go....basically want to do pepperettes/kolbasa and ribs but im sure i will branch out further and open up to whatever can be smoked....

Webber 26 bell will work in a pinch no?

look up " filing cabinet smokers " on the web pretty cool idea. You can get a lot of meat in one and it is CHEAP.
You will look like a Red Neck though...my wife won't let me make one. : (

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Originally Posted by bill95

look up " filing cabinet smokers " on the web pretty cool idea. You can get a lot of meat in one and it is CHEAP.
You will look like a Red Neck though...my wife won't let me make one. : (

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i am looking for an OLD fridge.. you know the metal ones? they make AMAZING chest smokers.. especialy if the ice box is on the bottom... new fridges get toxic when heated up... the easiest smoker that i have made (made it out of a garbage can) is a UDS (ugly drum smoker)
http://howtobbqright.com/udssmoker.html

I bought a Brinkman charcoal smoker many years ago and still use it. I bought it in the U.S for $29.00 and it was the best investment yet.

There's a propane smoker on sale at Bass Pro right now, savings of $50 or so might wanna take a look at it.