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Author Topic: BBQ smokers  (Read 1233 times)
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djdekok

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« on: Sep 21, 2011, 01:25PM »

I'd like to try my hand at smoking--pork shoulder, beef brisket, ribs, chicken, turkey, even bacon.  My family is generally tolerant of my quixotic culinary capers (fish tacos notwithstanding), so that isn't an issue.  The issue for me is equipment.  I'm not looking to compete (my son would like me to, though) so I don't envision spending thousands of dollars.  Can I get a decent smoker/grill to be used on, say, a 6-10 times a year basis for less than $500?  It would be used for family cookouts too, besides parties and other occasions.  Any advice, guys (and ladies)?
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Daniel De Kok
Principal, Warminster (PA) Symphony Orchestra
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spence602

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« Reply #1 on: Sep 21, 2011, 04:14PM »

If you're the DIY kind, build yourself a UDS (Ugly Drum Smoker).
I made mine (including 2 thermometers) for less than $200.
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sly fox
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« Reply #2 on: Sep 21, 2011, 05:01PM »

don't know if it is ugly or not but I think it beat your price

http://www.instructables.com/id/How-to-Make-a-Cardboard-Smoker/
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Allen
First and foremost I'm a proud Dad & lucky Husband.  They say great minds can differ (not that I claim to have a great mind).  Remember that $ and my opinion buys coffee at the diner.
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« Reply #3 on: Sep 21, 2011, 08:07PM »

We take our smoked pork seriously around here. Alot of folks consider Memphis to be the BBQ capital of the world, and everyone with a grill or smoker has their own mojo to call on when it's time to fire it up. Way cool

I've been know to throw on a rack or two of ribs, or a pork shoulder, chicken, turkey, salmon or whatever the muse inspires in me.  A team I was on in '82 took first place in pork shoulder and sauce. That was early in the days of the Memphis in May International BBQ Contest for those of you keeping score. And we were the teachers' team!   :-0

Anyway, the grill I use is by Chargriller in GA. Build quality is higher than you might think, especially for the price. You can get one with a side firebox or add one later. Replacement parts are available for all the models. The thing is a real no-nonsense grill that will stand up to serious use. I've had mine for five years and probably fire it up 3 or 4 times a month.

There's a bit of a learning curve, especially when it comes to smokin'. We like to use Hickory around here, and you have to let it soak in water a few hours before adding it to the coals. Remember to keep the coals away from the meat--that's where the side firebox would come in handy, but I don't have one. No one has ever been disappointed, either.

The technique around here is "slow smoked, Memphis style". It's a real art, an art that is alive and thrives in the hearts of her people.  :D
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« Reply #4 on: Sep 22, 2011, 07:03AM »

I've used a Weber Smoky Mountain Slow Cooker for several years and I think I paid 250.00
They make a 22" model now. Mine is the 18"
I've cooked ribs, brisket, prime rib, chicken, pork butt, always a turkey for Christmas.
People that are in to rib contests pack these around because they are light and do a great job.
Check out this web site that has links to where you can get them and everything you need to know about how folks use them.
http://virtualweberbullet.com/
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djdekok

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« Reply #5 on: Sep 22, 2011, 07:27AM »

I'm aware of using various woods (mesquite, apple, pecan, hickory); what are YOUR favorites?
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Daniel De Kok
Principal, Warminster (PA) Symphony Orchestra
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Evil Ronnie

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« Reply #6 on: Sep 22, 2011, 08:48PM »

Dan

Get a copy of "Low and Slow" by Gary Wiviott.

http://www.amazon.com/Low-Slow-Master-Barbecue-Lessons/dp/0762436093

(Weber Kettles work pretty well for me.)
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djdekok

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« Reply #7 on: Oct 03, 2011, 05:47PM »

Dan

Get a copy of "Low and Slow" by Gary Wiviott.

http://www.amazon.com/Low-Slow-Master-Barbecue-Lessons/dp/0762436093

(Weber Kettles work pretty well for me.)
The book arrived.  Wow.  I like the idea of using the Weber Kettle, but I'm still leaning toward an offset smoker.  One funny note:  I brought the book to last week's rehearsals (we were doing Operatic arias and duets, so lotsa down time) and I made the mistake of setting it on the chair between me and the principal trumpet.  He read it more than me. :)
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Daniel De Kok
Principal, Warminster (PA) Symphony Orchestra
Principal, Doylestown (PA) Wind Symphony
B.M. Michigan
M.M. Western Michigan
M.S.L.S. Clarion
sly fox
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« Reply #8 on: Oct 03, 2011, 05:51PM »

not an ad

http://www.amazingribs.com/tips_and_technique/offset_smokers.html
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Allen
First and foremost I'm a proud Dad & lucky Husband.  They say great minds can differ (not that I claim to have a great mind).  Remember that $ and my opinion buys coffee at the diner.
djdekok

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« Reply #9 on: Oct 07, 2011, 11:34AM »

GREAT source with lots of good information--thanks, Sly...I think I'm going to go cheap to start  and save my pennies for a Meadow Creek smoker.  One reason is that they're made in Pennsylvania (gotta support the state economy), although I'll have to convince my wife that spending twice what we paid for the kitchen stove is going to be worth the investment...On second thought, I think I'll go cheap. Pant
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Daniel De Kok
Principal, Warminster (PA) Symphony Orchestra
Principal, Doylestown (PA) Wind Symphony
B.M. Michigan
M.M. Western Michigan
M.S.L.S. Clarion
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