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I'm going to check those out now, I'd like to use $300 as a baseline but can spend more as needed.
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Dec 21, 2015 15:16
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Check Craigslist for used big Green egg deals, can be found in that price range. Wsm is a great option too
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Dec 21, 2015 15:33
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BraveUlysses posted:Check Craigslist for used big Green egg deals, can be found in that price range. See I've never seen a BGE of reasonable size for <600. Even the "small" eggs are 3-400 and no way you can do anything substantial on that thing.
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Dec 21, 2015 15:35
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Smoked two turkeys yesterday for our family Christmas party. Turned out great, I think almost too good as there were no leftovers for me to take home. They were right at 12lbs each, was just able to get them both on my Large BGE, any bigger and I would have had some issues. Had to wrap and transport them about an hour away, so it kind of destroyed the skin from being super crispy, but other than that no issues with transporting. 
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Dec 21, 2015 16:00
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BraveUlysses posted:Check Craigslist for used big Green egg deals, can be found in that price range. Can I come to your area where unicorns roam freely? Get the wsm. It's a very very good smoker.
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Dec 21, 2015 17:11
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always be closing posted:What're my best options for an entry level smoker, with a budget around $300? Walmart sells Oklahoma Joe ofset smokers for less than $300. Make sure you get a Highland model as that uses a thicker gage of steel
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Dec 21, 2015 17:14
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Crazyeyes posted:See I've never seen a BGE of reasonable size for <600. I've bought 3 for 500 or less. It's not common to find them that low, but worth keeping an eye out. You can find these deals in the south. OBAMNA PHONE fucked around with this message at 17:48 on Dec 21, 2015 |
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Dec 21, 2015 17:46
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I'm looking for an electric vertical smoker, because my apartment won't allow smokers unless they're electric. No particular price range. Does anyone have any recommendations? EDIT: I'd like something big enough to do a whole turkey. I. M. Gei fucked around with this message at 20:57 on Dec 21, 2015 |
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Dec 21, 2015 20:33
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Gegil posted:Walmart sells Oklahoma Joe ofset smokers for less than $300. Make sure you get a Highland model as that uses a thicker gage of steel Thanks for the rec, I was interested in an offset model , becuase thats what my friend's traeger is like, but after seeing the recommendations for: sellouts posted:Get the wsm. It's a very very good smoker. And doing just a bit of research, this seems like a really special grill, and i found there are whole fansites dedicated to this smoker, which i find amazing. I take it there are also all the accessories id ever need, made specifically for this model? Now am I missing out on any facet of smoking with the WSM? or can I do it all? I have no issue putting in the time researching and practicing obviously.
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Dec 21, 2015 20:42
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May I be so bold as to ask what is a WSM? And whether it comes in an electric model?
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Dec 21, 2015 21:25
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Dr. Gitmo Moneyson posted:May I be so bold as to ask what is a WSM? And whether it comes in an electric model? Weber Smokey Mountain, a bullet style smoker. It's purely a charcoal smoker.
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Dec 21, 2015 21:41
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Dr. Gitmo Moneyson posted:I'm looking for an electric vertical smoker, because my apartment won't allow smokers unless they're electric. No particular price range. Does anyone have any recommendations? MES (Masterbuilt Electric Smoker) is the goto for that category. I do turkeys (upto ~15lbs) in mine, just get something to hold it up akin to a beercan chicken holder - it has the added benefit of allowing the turkey to also smoke/cook from the inside as well, so it's extra juicy.
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Dec 21, 2015 21:48
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Dr. Gitmo Moneyson posted:I'm looking for an electric vertical smoker, because my apartment won't allow smokers unless they're electric. No particular price range. Does anyone have any recommendations? If you're state side, I am very happy with my Smokin-It model 1. That said you'd need a larger one than mine to do a whole turkey. Also temp maxes out at 250. Despite those limitations I love mine to death and it's study as hell.
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Dec 21, 2015 21:55
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The 22.5" WSM is also a fine choice for a hundred bucks more if you ever need to smoke 60-80 pounds of meat at a time. (I've had my WSM for just over a year, and I'm finally doing a full loadout of pork loin Wednesday to feed 1500 churchgoers for Christmas Eve Eve services. Wish me luck!)
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Dec 21, 2015 22:43
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I wish I could get a charcoal smoker, but electric is the only kind my apartment will let me use. Charcoal or gas would be a fire hazard. 
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Dec 21, 2015 22:58
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Crazyeyes posted:If you're state side, I am very happy with my Smokin-It model 1. That said you'd need a larger one than mine to do a whole turkey. Also temp maxes out at 250. Despite those limitations I love mine to death and it's study as hell. Dr. Gitmo Moneyson posted:I wish I could get a charcoal smoker, but electric is the only kind my apartment will let me use. Charcoal or gas would be a fire hazard. As mentioned go with a MES (Masterbulilt Electric Smoker) or a Smokin-It, I have (though it really does not work any longer) a MES and it worked great for the many numerous years it was working, however if I was to get another one I would go with a Smokin-It, hear good things about that company.
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Dec 21, 2015 23:15
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I didn't see Smokin-It on Amazon. Got a link?
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Dec 21, 2015 23:31
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Dr. Gitmo Moneyson posted:I didn't see Smokin-It on Amazon. Got a link? You are pretty bad with the internet if you can't find it on Amazon, it is literally shipped and sold by the manufacturer on Amazon. Their company website is also the name of the company.
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Dec 21, 2015 23:38
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Bone_Enterprise posted:You are pretty bad with the internet if you can't find it on Amazon, it is literally shipped and sold by the manufacturer on Amazon. I found it. Just had to enter the exact name into the search box. It looks a bit pricey though, compared to the Masterbuilts with their windows and bluetooth temperature control. I feel like this or its 40" cousin are closer to what I'm looking for. If anyone has opinions on either, I'd love to hear them!
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Dec 22, 2015 03:37
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The electric crew should get an amnps: https://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8 The WSM crew should update the door: http://cajunbandit.com/wsm-parts-mods/
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Dec 22, 2015 05:04
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Dr. Gitmo Moneyson posted:I found it. Just had to enter the exact name into the search box. It looks a bit pricey though, compared to the Masterbuilts with their windows and bluetooth temperature control. I have a slightly older MES 40" without the Bluetooth. It does have a digital control on top and the glass door. I love it. A workmate has the 30" and he is always complaining that he should have gotten the 40" That window on the door is pretty useless so you can save a bit by not getting one with a window you will never be able to see through after the first cook. But get the 40". I haven't gotten an AMNPS (see above post) yet but I plan to for the times I really really want some smoke. And if you are starting out just do some Pork Shoulder/butts for pulled pork & Pepper Stout Beef. Leave the ribs and brisket until you have a few cooks under your belt.
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Dec 22, 2015 14:40
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I say go for the ribs immediately. If you overlook them they fall off the bone, which most people prefer anyways.
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Dec 22, 2015 18:01
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Yeah, it's real hard to mess up ribs unless your temps are uncontrollably high. From my own experience, I think beginners usually tend the other way as long as they're not stupid and inattentive.
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Dec 22, 2015 19:13
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Trastion posted:I have a slightly older MES 40" without the Bluetooth. It does have a digital control on top and the glass door. I love it. A workmate has the 30" and he is always complaining that he should have gotten the 40" Oh I'm not starting out. I've smoked the family's Thanksgiving turkeys for years now. Smoking is one of the few cooking methods I'm actually good at. I plan on sticking some stuffed peppers and husk-off corn on the cobs in there as soon as I get it. Maybe some pulled pork, mmmmmm.
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Dec 22, 2015 19:23
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God, now I really want that smoker, even though my parents already picked out my Christmas present. The cravings for smoked turkey or baby back ribs are almost too much to bear. Oh well maybe I can smoke something while I'm at home for Christmas.
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Dec 22, 2015 21:00
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Just got a Masterbuilt 30" for Xmas. Have it out back seasoning right now. Never done much smoking before other than some ribs which I did on a gas grill, so I figured I'd give an attempt at something simple. Trying out Alton Brown's smoked salmon recipe. The brine I did yesterday seemed to work pretty well so far and there's a nice "crust" on the salmon. Just waiting for the smoker to get ready and I'm gonna toss em in.
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Dec 25, 2015 18:39
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DiggityDoink posted:Just got a Masterbuilt 30" for Xmas. Have it out back seasoning right now. Never done much smoking before other than some ribs which I did on a gas grill, so I figured I'd give an attempt at something simple. Careful with Salmon as it goes from being perfect to being super dry really quick. When you think it is getting close then keep a close eye on it. Also if you are using a whole fillet and it is thick at one end and thin at the other you may want to cut it where it changes thickness so you can pull the thinner part first. Other than that it will will be the best smoked salmon ever because you made it yourself! Welcome to the addiction. Also post some pics, we all love seeing food porn.
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Dec 25, 2015 18:44
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Trastion posted:Careful with Salmon as it goes from being perfect to being super dry really quick. When you think it is getting close then keep a close eye on it. Also if you are using a whole fillet and it is thick at one end and thin at the other you may want to cut it where it changes thickness so you can pull the thinner part first. Yeah, I got 2 smaller fillets instead of a whole side specifically for that reason. Pictures will be up in a lil bit. I've got cherry, apple, and maple. I'm thinking a mix of the cherry and maple for the smoke but again I'm a newbie at this so any thoughts?
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Dec 25, 2015 18:53
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Cherry and maple sound like a good combo for salmon. I'd lean toward using more maple if I was playing it safe, but I really wanna see how that cherry comes out.
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Dec 25, 2015 20:03
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I, too, received a smoker for this holiest of days of consumerism. 22.5" WSM. Picking it up on Friday since we are visiting the parents a state away and I have no room in the car (gonna be filled with books and beer). Father in law says he bought it for us so he could have good ribs. I look forward to not disappointing him. Any tips or tricks or accessories I need for it? I'm thinking of getting the cajunbandit $200 kit with the new door and everything.
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Dec 25, 2015 20:54
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Season it with some cheap bacon or something, line the water pan with foil so it stays clean (and don't use water) and have fun.
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Dec 25, 2015 21:50
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Todays tasty christmas turkey:
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Dec 25, 2015 23:37
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Ahdinko posted:Todays tasty christmas turkey: That looks fantastic. Smoked Turkey is up there on the list of things I want to try. Bacon is next for me though. Salmon is going to come out in about 20 minutes or so and then I'll get some pics up in here.
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Dec 25, 2015 23:57
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Ahdinko posted:Todays tasty christmas turkey: God drat I wanna smoke me a turkey.
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Dec 26, 2015 00:04
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 Sorry for the blah pic, I'm a terrible photographer but man is that some tasty rear end salmon. Got two of those that size, about 2 1/2 lbs total. Bringing one to the family party tonight and hoarding the rest for myself, except for the tiny side piece that was on the right. I gave it to the kitties for Christmas.  The black spots are just a lil bit of pepper that wouldn't wash off after brining.
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Dec 26, 2015 00:28
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I'm back to smoking already. I like the ease of throwing something in there and walking away for a while. Tonight I'm making Smoked Chicken Breast from this recipe. http://www.smokegrillbbq.com/smoked-chicken-breast-recipe.html Using Applewood this time since that sounded tasty.
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Dec 27, 2015 00:53
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Ok so I've been doing smoked meats and such for a while, but have recently been having issues with heat beads (briquettes) - I normally use the snake method, with two on bottom and one on top, but of late, I've purchased a new kettle BBQ, a 60cm roslė brand one (they had an awesome clearance price on them) and it seems that I can't keep my snake lit. It'll bang through the first few when it's lit, but for some reason it doesn't transfer. My thoughts- Maybe I'm too close to the outside, which is having a direct effect on the beads as I'm having to work around grille mounting points? Maybe I need to go two top two bottom? I start as normal, maybe 8-10 in the chimney and build a snake up while they're lighting up, and pile them around the end of the snake when they're lit to ensure proper lighting. Any other issues people are seeing here? My only other thought is maybe after moving it under the house, it might be splashing some water out of the drip tray into the coals and that's what's stopping it but usually I check and it doesn't seem to.
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Jan 2, 2016 02:49
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McSpergin posted:Ok so I've been doing smoked meats and such for a while, but have recently been having issues with heat beads (briquettes) -
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Jan 2, 2016 05:23
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Vulture Culture posted:Your heat's gonna go the direction the convection through the grill is pushing it. What does your airflow look like on that particular model of grill? What are the environmental conditions? I'm not too sure how to answer the question, but basically this is the model grill I have. There's an inlet at the bottom and an outlet at the middle top https://www.roesle.de/epages/Roesle.sf/en_GB/?ObjectPath=/Shops/Roesle/Products/roe_25004/SubProducts/25004
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Jan 2, 2016 09:50
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sellouts posted:Season it with some cheap bacon or something, line the water pan with foil so it stays clean (and don't use water) and have fun. Did this. Asked the wife what she wanted me to smoke first (aside from the bacon): brisket. Picked up 15lbs of brisket from Costco and having an impromptu party tomorrow. I don't think there will be any left (not after a day or two of leftovers) but is there an acceptable way to freeze cooked brisket? Vacuum sealed? Water displacement ziplock bag? Or is the reheated product just so not even worth the trouble?
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Jan 3, 2016 09:46
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