Reddit mentions: The best outdoor grills & accessories

TL;DR warning

Are you willing to invest in some tools? Do you like Five Guys? (skinny burgers) The fastest burger procedure that I know of is Kenji's Ultra-Smash technique, which makes a pair of thin patties in no time. Takes about a minute per burger (two patties with cheese). Details here:

http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html

You can also do a regular smash burger, which is thicker (McDonalds-thin), but takes longer (~1.5 minutes per side, about 3 minutes total per burger):

http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html

The advantage of the ultra-smash is that it's super quick & you can toss a piece of cheese to melt between two patties, so you can pump out a ton of burgers in no time. You will need a few tools, namely:

1. A metal cooking surface
   
2. A hi-temp heat source
   
3. A smashing tool
   
4. A high-quality spatula
   
5. A scraper (if doing ultra-smash)
   
6. A cheap IR temp gun
   
7. A cheap digital kitchen scale
   
   It's not rocket science, but getting a proper setup will let you have a workflow that makes cooking for a crowd a breeze. I have a big extended family, so I cook in bulk a lot, but I also use this for just my immediate family because it's so fast to get setup. There is an up-front investment required, but everything you'll buy will pretty much last forever, so it's worth it if you like to eat burgers!
   
   So the first two things you need are a metal cooking surface & a heat source that can pump out a lot of heat. I don't recommend a regular grill because they simply don't get hot enough; you need 600 to 700F to do this. You can either do a compact setup (a 2-burger surface with a single burner) or invest in a quality flat-top setup (more expensive, but lets you do more burgers at once). The ideal surface to do this on is a Baking Steel, which is very expensive. There are knockoffs for cheaper, but I like BS because they have a Griddle version with grooves to catch the grease:
   
   http://www.bakingsteel.com/
   
   You can also do it with cast iron. Lodge has a griddle for $25:
   
   http://www.amazon.com/Lodge-LDP3-Double-Reversible-Griddle/dp/B002CMLTXG
   
   If I'm just doing a single regular smash burger at a time, I use a 12" cast-iron pan. $28:
   
   http://www.amazon.com/Lodge-Cast-Iron-Skillet-L10SK3ASHH41B-12-Inch/dp/B00G2XGC88/
   
   If you do get into cast-iron, read up on this seasoning procedure (i.e. the way to keep it smooth & slippery without Teflon). It's a bit of a pain, but it's worth learning because anything you buy in cast-iron can be handed down to your kids because it lasts forever:
   
   http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
   
   You will want a heavy smashing tool as well. I have this massive 2.5-pound cast-iron press. It fits inside the 12" pan above (but not the 10"). $13:
   
   http://www.amazon.com/Update-International-Heavy-Weight-Hamburger-Commercial/dp/B002LDDKZ6
   
   If you plan on doing ultra-smash burgers, you'll need a scraper. This is the one Kenji recommends, but you can probably find something locally: (Home Depot or Lowes)
   
   http://www.amazon.com/Plextool-Wall-Paper-Stripper/dp/B00AU6GQLQ/
   
   Anyway, getting back to the cooking part: you'll need a hi-temp burner. I like Bayou Burners, they sell them on Amazon. I have an SP10: ($50)
   
   http://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ
   
   I use that with my 12" cast-iron pan for when I'm just doing a few burgers for the family. 15 minutes = 5 burgers. You can also slap a flat surface like a cast-iron griddle or Baking Steel on that puppy. Also comes in a square version (not sure how the BTU's compare). I also have some KAB4 burners that I use with my Baking Steel, among other things. More expensive, but larger shell & burner: (more even heat over the cooking surface)
   
   http://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/
   
   For cooking more at a time, you can get a cooktop. Blackstone has a 36" cooktop available, but it doesn't get very hot (don't get me wrong, it's an awesome tool, but I've had trouble breaking 500F on mine, which means you're not cooking 1-minute burgers on it, plus the heating is kind of uneven, so you have to work in the hot spots for faster cook times). Also comes in a slightly smaller 28" version (but it's only like $50 less, so it makes more sense to get the full-sized version because you get so much more cooking area). The nice thing with this setup is that for $299 (or a bit less if you shop around at places like Cabela's), you can cook like 20 burgers at a time, it's absolutely insane! I make epic breakfasts on it. Plus it folds up for transport, which is really handy. We use it for all of our family events & holidays:
   
   http://www.amazon.com/gp/product/B00DYN0438
   
   A better version is from Tejas Smokers. They make camping stove carts that have burners built-in & have griddles available separately. They get super hot, downside is the cost: you can easily spend $700 on a nice setup.
   
   https://tejassmokers.com/Camp-Stove-Carts/23
   
   Oh yeah, Blackstone did just come out with a compact outdoor griddle which can run off those little one-pound green tanks if you want. They go for around $99 ($79 if you have an Ace Hardware near you). I have not tried this, but it gets good reviews. I'd be curious to see what kind of temperatures it can achieve:
   
   http://www.amazon.com/Blackstone-Portable-Griddle-Outdoors-Camping/dp/B0195MZHBK
   
   So that's a basic introduction to the cooktops: you need some kind of decently-sized metal surface, a hi-temp burner, a smashing tool, and optionally (but recommended) a scraper. You will also want to get a strong, high-quality spatula. A good one is $32:
   
   http://www.seriouseats.com/2010/07/equipment-the-due-buoi-wide-spatula-my-new-fa.html
   
   Available here:
   
   http://www.duebuoi.it/x/uk_usd/catalog/p/spatulas~805-16x10.html
   
   If you opt for cast-iron, get an infrared temperature gun (doesn't work too well on shiny metal surfaces like steel tho). $17:
   
   http://www.amazon.com/Etekcity-Lasergrip-1080-Non-contact-Thermometer/dp/B00DMI632G/
   
   A cheap digital kitchen scale is useful too, for measuring out the proper amount of meat. $14:
   
   http://www.amazon.com/Ozeri-Digital-Kitchen-Capacity-Stylish/dp/B003E7AZQA/
   
   This collection of tools ensures that you have the proper workflow: a metal surface to cook on, the ability to bring the surface to a high temperature (and know what that temperature is for precise control), the ability to weigh your meat so you can pre-measure out what you need, the ability to smash the burger down, and also to properly scrape it off. Again, it's not rocket science, but if you have a wussy grill or a crappy surface or weak smashing/scraping tools, you're gonna have a bad time. You just need the right setup to pump burgers out fast!
   
   So on to prep. For ultra-smash, you do a pair of 2-ounce ground beef balls. In the tutorial above, they use a mix of meat for 25% fat. I just grab some regular 80/20 ground plus some salt & pepper. For regular smash burgers, do a single 4-ounce ball (optionally 5 ounces...useful if you have a big cooktop for a bunch of burgers at one time & are only doing a single patty per burger). The nice thing is, there's no special prep required for the meat, so you can make all of your burger balls ahead of time. If you have 10 people & are doing ultra-smash, let's say half of them get 2 burgers, so 15 burgers total, or thirty 2oz balls. If you have 20 people & are doing regular smash, again with half getting an extra burger, that's 30 burgers total or thirty 4 or 5oz balls. So that takes care of prep...adjust as needed. If you're feeding mostly dudes, you'll want to add more seconds (and thirds) to the equation.
   
   There are a variety of buns you can get. Crap buns will make for a crap burger. See if you can find potato buns or brioche buns. Those are pretty soft. Buns aren't overly hard to make, but I have yet to find a decent recipe that takes under 40 minutes, so I usually only doing fancy home-baked buns for my family rather than a crowd. Buying 5 or 10 pounds of ground beef & making smash balls out of them will take you all of ten minutes, but making buns can take forever. Here's a good recipe if you want to try it out tho:
   
   http://smittenkitchen.com/blog/2009/07/light-brioche-burger-buns/
   
   Or this, if you wanna get crazy:
   
   http://www.seriouseats.com/2015/05/fresh-cemita-rolls-mexican-sandwich-burger-bun-bread-food-lab-recipe.html
   
   Or this one, nom nom nom:
   
   http://amazingribs.com/recipes/breads/brioche_hamburger_buns.html
   
   But eh, just hit up Sam's/Coscto/BJ's and buy some hamburger buns in bulk, problem solved. Or find a local bakery that has good rolls. There's a good shootout of buns here:
   
   http://aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-bun-for-my-burger-taste-test.html
   
   (continued)

It mostly depends on how much you're willing to spend.

I wouldn't recommend your suggested model. You have to open up the lid to see how warm it is (like you said). It also doesn't have any alarm functionality which warns when temperature drops above or below a certain point.

A great cheaper option would be a $40 Thermoworks DOT with a clip to attach the probe right above the grill. Nice, simple, accurate, great quality.

Cheaper version of the DOT would be the $22 Maverick OT-3BBQ. I don't know much about it but to me it looks kinda cheap. Thermoworks has a great reputation so if I want a single probe thermometer I would go for the DOT.

Problem with the DOT is it has only one probe. You can't measure the temperature of the grill and your meat at the same time.

A slightly more expensive option is this $60 Maverick ET732. It has two probes. One for the grill, one for the meat you're cooking. Plus it's wireless. So you can bring the receiver in the house while your grill is doing low and slow. Probably the best value of all models.

The same idea, but better quality, would be the $100 Thermoworks Smoke. It's very accurate, easy to operate, robust, and works more reliable than the Maverick ET732 from what I've seen. If you can afford it I would go for the Smoke.

Other options are the $50 iGrill Mini and the $100 iGrill 3 from Weber. Both options work only with a smartphone. Is has some nifty features like displaying the temperature history in a graph but it connects via bluetooth and has a bad range. You can't go too far without the connection dropping. Also not so handy that you have to rely on your smartphone all the time. You can't do a quick glance at your thermometer to see the temperature. You have to open the app instead.

Other people like the $190 Fireboard Best of both worlds kinda but expensive. Both a display and smartphone connectivity over Wifi (which means longer range). Up to 6 probes to track multiple pieces of meat at the same time. It does look nice and certainly has it fans but $190 is a lot and I doubt I will need more than 2 probes frequently.

Note that the Thermoworks Smoke will have a separate Wifi module soon which allows smartphone connectivity as well. But it probably won't be cheap. I heard $80 for the extra module.

Two things that I use all the time that I don't see mentioned:

Stovetop Smoker. With all the meat I cook, being able to smoke it gives it a whole new depth of flavors without adding any carbs and makes even simple dishes special. Very inexpensive too once you buy the initial smoker. I bough a bunch of different types of wood chips and they've lasted me about half a year now. Even in my small apartment there's hardly any smoke leak (although I do crimp foil around the edges to help keep it in) and I've never set off the smoke detector with it. If you do have an big outdoor smoker this one is nice for doing smaller portions or if the weather's not great outside. Highly recommend it if you like smoked foods.

Vacuum sealer is the other item I use all the time. I like buying certain staples from Costco in bulk (chicken/beef/pork/etc) and being able to portion it out and freeze it has helped cut down on the cost of keto a lot. It's also useful as a good timesaver or to keep food fresh for longer even if you don't freeze it. For example, I often only use about a quarter of an onion in a lot of recipes, but I'll chop the whole thing and seal the rest so it stays fresh for the next few days. I'll then take however much onion I need out the next day and re-seal the bag.

I don't have a brand I recommend over another, I personally have a Rival that I got for Christmas. A lot of people really like Foodsavers and I see them at Costco all the time. They can be inexpensive (~$40) for a basic one or more costly if you want extra features like canning or automatic sealing or different speeds. I do recommend not using whatever brand of bags they tell you to use however. What I do is buy cheap bulk bags such as these and use them instead. Zero problems with them and much cheaper than the brand name ones. I do keep a roll of 'cut your own' around in case I need something bigger, but I find for about 90% of what I do the smaller bulk bags work fine.

If you keep an eye out on meat sales and buy in bulk or buy a lot of meat that's about to expire for cheap, I think the vacuum sealer will pretty quickly pay for itself.

And tossing it out there, one item that's not necessary but in the 'nice to have' category is the immersion blender. Great for thickening soups since we don't add cornstarch or other traditional thickeners, and it's nice for other things like making your own mayonnaise. I also use it for making my own marinara sauce - mine has zucchini and cheese blended in. Again, not necessary and you can probably use a regular blender for this, but the immersion blender is really nice and convenient.

In addition to the great advice from the other comments, I suggest a good digital thermometer. I use this one, and I love it. An extreme minimalist might just "eyeball" their food, but it really takes a good thermometer to get food just right.

If you're cooking on an outdoor grill, I suggest a good grill/oven thermometer, too. The ones built into grills are not very accurate, because you want to monitor the temperature on your cooking surface. This is the one I use, but you can get them cheaper, depending on your needs.

I saw cutting boards suggested, but I wanted to add that you should get a wood (preferably end grain) or bamboo one. The poly and plastic cutting boards that are popular dull your knives.

I also saw a cast iron pan suggested. These are great, and I wanted to add that you should be prepared to season and care for it properly. /r/castiron can help, or just Google how to do it. With that in mind, you should have some kosher salt on hand. You don't wash cast iron with soap, but kosher salt will help when you get food stuck on it. I have a sea salt mill (grinder) for the table, but I mostly use kosher salt in recipes. Speaking of which, I recommend a pepper mill, too, instead of using black pepper from a shaker. You can usually buy these in pairs.

In regards to knives, unless you cut bread, I see no reason for a serrated knife. You can't sharpen them. A properly sharpened chef or pairing knife will cut through any fruit or vegetables (even tomatoes). Same with steak knives. Serrated knives saw through your meat, but a sharp blade will do a much better job.

One last thing; unless you are extremely patient, and want to spend time preparing every meal, there is nothing wrong with owning a microwave. Sure, you can heat or reheat food in the oven, but, let's be real - ain't nobody got time for that.

If you're a beginner, then I recommend you get something like this or like his if you want the propane kind. DO NOT GET ELECTRIC.

After that, it's just all about meat temp, so make sure you get yourself a good portable meat thermometer. I recommend this guy. It'll give you the most bang for your buck.

After that, it's all about temperature, getting that brisket up to the right temp can take anywhere from 8-12 hours, depending on the cut. You can good recipes for rub and methods, but IMO, they'll always come out great, provided you get it to the right temp and slice it properly.

I'm going to let you in on a little secret, smoking meat is something that looks incredibly complicated, but is in fact pretty damn easy. And it's an easy way to impress friends and family.

Other things you'll likely eventually want, but can get away without are some pit gloves a good long knife and a huge cutting board, if you don't have one.

1. Learn how to use a chimney starter. Not needed, but very nice, are the weber starting cubes.
   
   
2. Learn how to use 2 zone cooking. AmazingRibs.com is a great starter.
   
   
3. If you want to upgrade your getup: Slow N Sear by Adrenaline BBQ Co is amazing and worth every dollar. Buy some bbq insulation for the lid as well, super cheap and prevents leaking.
   
   With this you can cook everything from amazing tuna steaks, to slow cook brisket.

Are you thinking of buying a mash tun "kit" from some place like Northern brewer? If so, then I think those kits are overpriced for what you get. $100 bucks for just the cooler, then $30 for the valve/bulkhead assembly plus another $50 for the false bottom is awfully expensive.

I've pieced together several mash tuns before using cheaper coolers from places like Target, walmart, and amazon. The Coleman Xtreme 70 qt cooler works well, but I currently use an Igloo 52 qt cooler for my 12 gallon batches without issues. I'd be willing to bet that this cooler would do the trick just fine. It's 3 gallons larger and about 1/4 the price compared to the 10 gallon cooler. You'd still need the valve/bulkhead assembly, but instead of the false bottom you can add a bazooka screen and save $35. The downside of this route is a less-than-ideal mash tun geometry, but I hit 86% efficiency yesterday with a 12 gallon batch, plenty good for a home setup.

Are you planning on stepping up batch sizes at some point in the future? If you are, I would future-proof yourself when buying a new kettle and burner. The Bayou Classic KAB4 performs as well as the Edelmetall and Blichmann burners for significantly less cost (they all use banjo burners). This one even includes a high pressure regulator, which means your propane tank lasts longer too.

As far as kettles go, a 15 gallon kettle is great for 5-6 gallon batches and might get you by for double batches if you're careful, but I would suggest 20 gallons instead. Lots of choices on amazon here too: some with holes drilled, some with thermometers built in, and really cheap aluminium stock pots too. If you're a DIY guy like me, you can drill your own holes in a kettle using a step bit, some lube, and patience.

For what this is worth I own a cheap vertical offset, Original PK Grill, Weber Smokey Mountain, Weber Performer, A Smokey Joe, A Weber Spirit Gas grill, and an Oklahoma Joe offset. I have experience with all of these grills/smokers and they all have their plus's and negatives.

Here is what you are looking at. You can't get a smoker to grill, but you can get a grill to smoke. If he is looking to steak and burgers, but also smoke a bird, smoke a butt, smoke some ribs etc, then you want a grill that also does well as a smoker. For the money, IMHO, your best bet if your budget is in the 500-800 range is to get a Weber Performer and a Smoke and Sear attachment. That grill, with that smoker attachment, will cook not only near everything but it will cook near everything perfect. The only thing you might struggle with is brisket. But brisket is not a beginners cut of meat to smoke with.


Grill - https://www.amazon.com/Weber-Performer-Premium-Charcoal-Grill/dp/B00N634UJK/ref=sr_1_7?keywords=weber+performer&qid=1562791435&s=gateway&sr=8-7

Smoke n Sear - https://www.amazon.com/Adrenaline-Barbecue-Company-Slow-Sear/dp/B01HZXPK5E/ref=sr_1_1?keywords=smoke+and+sear&qid=1562791531&s=gateway&sr=8-1

The Trager's are nice. However, they are electric and pellet. Which means that you are relying on pellets and electricity to cook. If you get a storm, and your power goes out, you are SOL. If you can't find pellets, you are also shit outa luck. Also, With the Trager's, the more complicated they are, the more things there are to break. The Weber is literally a steel bowl with a hard ass paint on it. You can use charcoal, wood, or a mix of both. If you keep it out of the rain, and keep it covered, it will easily last a decade or more. The same can not be said for the Trager's firebox.

PS Buy Meatheads and Franklins books, they are well worth the money.

Just my opinion. Good luck!

Don't get a boilermaker.

Don't get me wrong - Blichmann is top of the line equipment. However, you don't need all that crap. There's no reason to spend $300 on a kettle to boil wort in. Those kettles come with a few bells and whistles, but they are mostly optional:

sightglass - Nice to have, so you can see how much wort / water is in your kettle. If you measure properly, you don't need this.

thermometer - Not needed at all in your boil kettle. You can physically see when the wort is boiling. It's nice to have in a hot liquor tank, or if you are mashing in your kettle. Even then, however, it is a slow-reading analog kettle thermometer. Typically, you want something that reads a little faster and more accurately, like a digital thermometer with a probe.

Ball-valve - This is the only thing I would say is a nice thing to have on any kettle. If you're working with 5G, or have a friend - it's not really necessary, but it does make your brew day a little easier. If you really want that, you can buy a much cheaper pot, drill a hole and add one yourself with parts from brewhardware or bargainfittings, or you can get a much cheaper Bayou Classic... still stainless steel, still 10G, still with a ball valve. At less than 50% the price of the boilermaker.

As for the burner - the KAB4 and SP10 are both great - at 1/3rd the cost of the blichmann.

edited some typos

I've got one of these for my Weber and I find that it works well as long as all of the heat is coming from around the stone and not from underneath the stone. Otherwise your pizza will burn on the bottom before the top gets cooked.

The kit I have includes a little mesh fence to prevent coals from going into the center of the grill, but I found that setting the stone on top of some bricks works the best. Just make sure the bricks are arranged so that air can pass through them or else it will take forever to heat the stone.

Another way to accomplish this would be to have the coals at the same level as the stone by putting them on the grate or another stone (similar to how a wood-fired oven works).

One flaw I see in your approach listed would be that not enough heat is going to get stored in the lid in order to cook the top of the pizza (even with the coals setup properly). I would keep broiler on stand-by to finish the pies in this case.

I hope it turns out delicious, cheers!

I have a Big Chief electric that I use for fish, vegetables, cheese and all non-meat items. It won't reliably maintain temp above 200F, but it's perfect for fish, which really shouldn't be smoked over 200F. And it's completely user serviceable, so if the element goes out, you can buy one at a fishing store and replace it. Unfortunately, it's unsuitable for meat, which needs to be smoked at 200F-350F, so I have a charcoal smoker for meat.

When it comes to an electric meat smoker such as you're trying to decide on, the ideas of a beginning (inexpensive) smoker and a good smoker are mutually exclusive. Both of the smokers you mention have a reputation for breaking down due to shoddy workmanship. If I had to pick between two evils, I'd go with the Masterbuilt, because Cajun Injector is basically a food company that has a reputation for a whole host of its spot-welded barbecue/grill products falling apart with normal use.

For an electric that won't break down in the first year or two, $300 is your beginning price point with the Smokin-It 1. The sweet spot, pricewise, IMO, would be the Cookshack Smokette at $675. Good electrics are pricey.

You'll get a much better beginner's value if you go propane. Char-Broil is a good choice. You might need to seal some cracks with high temp caulk and put a high temp silicone gasket around the door space to make it airtight, but this is the only issue I've heard about it. Camp Chef's Smoke Vault is another good one.

I understand the attraction of set it & forget it, but don't think propane needs a lot of skill to operate. No matter what type of smoker you get, you'll want to get a wireless dual probe thermometer (e.g., Maverick so you can monitor meat temp and smoke temp from your pocket clip-on monitor. You can't trust any thermometer that comes attached to the smoker. Anyway, the main thing to worry about with propane smokers is to keep an extra canister of propane on hand in case you use one up in the middle of a smoke. As far as insulation goes, if you live in the north and want to smoke after September, you'll need to use exterior insulation anyway, and a windbreak.

I have a Masterbuilt electric smoker and an Amaze N Smoker which I think is honestly the best of both worlds. I love the form factor of the Masterbuilt as well as the ability to use wood chips. The Amaze gives up to 12 hours smoke and can run it in cold smoke mode. Plus a 40 lb bag of pellets from Amazon for $35 is a long-time supply of wood.

I can't speak highly enough for the Amaze N smoker. I think it gives the most possible bang for the buck.

Cool. What did you get?

I'm on my 2nd electric smoker. My first was a super cheap/simple brinkmann bullet that survived about 5 years.

I highly recommend getting a remote thermometer like this as well.

The easiest things to make are pork shoulder and salmon. Ribs and brisket are the most difficult in my experience. Chicken is right in the middle...depending on how hot your smoker can get, rendering the skin can require grilling at the end.

It's a fun hobby. I love turning cheap cuts into deliciousness.

As the other commenter said, Amazingribs.com is incredible. Huge amounts of great info there. Research methods and recipes and see how they translate to your cooking setup.

My advice to add would be to cook a pork butt next. Pork butts are incredibly forgiving and hard to completely screw up. Chances are you will end up with some great food even if you don't have great success with managing your temperatures.

Also, GET A THERMOMETER. Everything is guess work if you don't have a good thermometer to monitor your pit and your food. I have one of these and it is great. I think a good thermometer is the key to making some great food, no matter what your setup.

Good luck and enjoy!

I made 6 loins a couple of weeks ago on a Traeger Pro 34. With a different smoker, I would probably have just done them at 225-275 the whole way, but with the Traeger it's super easy to bring the temperature up.

I rubbed them and smoked for about an hour at 225, then cranked it up to 350, pulling them at 140 and rested for 30 minutes. They carried over to 145-150, which was perfect.

I think I got them all done in about 90 minutes, there was a really good smoke flavor, and that high temp finish gave them a nice texture on the outside.

I've been using these pellets:

https://smile.amazon.com/gp/product/B00819OICI

I love the effort. I have concocted some silly things with firebrick in my grill. To no avail. The idea is good and I think an Argentinian techniche I just saw on "Mind of a Chef". This is what you need if you have a gas grill. From the looks of it you may not.

If you do have a gas grill, this really holds the heat well. Spend the time and heat it up properly. This is one I did in it I THINK. The top gets done well and the bottom is perfectly leoparded. I just made some last night on it. Cleans easy and has a nice case, I keep it under my bed.

You must have had some gorgeous smoke flavor!

I live in an apartment as well and I've been using one of these to smoke. It's not true smoking, but it actually does get a good smoke flavor into your food. If you're not able to use the parking lot, a Cameron's smoker is a great hold-over. I've made sausage, pasta sauce, burgers, chicken, pork, salmon, turkey legs, and even venison with it. The food tastes great and it's perfect for apartments.

I went all in and bought this outdoor propane burner. I soon found out 65,000 BTU is overkill but holy smokes does it make great stir fry. I've been cooking Chinese food for a long time but having a proper setup raised my game to whole new levels. Even my Cantonese mom and Teochew dad praised my cooking. They said they were proud of me ::tear::

As for steaming, I much prefer a steamer rack like this one. I've been using one for years in a regular pot. I bought bamboo baskets recently but don't use it much unless I'm steaming a bunch of dim sum items. The steamer rack is easier to clean and is much handier when I need to steam a whole fish or chicken. They're too big for the bamboo basket. I use baking dish on the rack and steam in my wok.

I have the Oklahoma Joe Highland and I like it. Fairly heavy construction for a low price. It weighs about 200lbs. It eats a lot of fuel but it is easy to maintain temperature and everything I have smoked on it has come out delicious. I generally have to feed it charcoal every 2-3 hours to keep it at temp so it requires some maintenance but not too much.

The only modifications I made to mine was some self stick seals for the doors and some food grade high temp sealant for the joints between the firebox and the barrel. Without those it leaked a lot of air/smoke.

I would also recommend a thermometer because the one built into the lid always reads 25-50 degrees hotter than the temperature at the grate where your food is. I use this one and it works great. Just glance at it every now and then to check if I need to add more fuel.

As some added clarity since I use the same smoker, I ordered this and used it last weekend and it was amazing. I was able to get at least 6 hours of burn. I was making ribs so it only took about 5-5.5 and there were still unashed coals left. With it I can maintain a solid 250F.

I leave the stack damper/lid fully open. And I've insulated my doors with this. And for filling in around the seams, such as the stack or the firebox I purchased this. Those both will take about 24 hours to "cure" according to the directions.

Otherwise I think it's a solid entry-level smoker and hope you enjoy it!

P.S I know someone may ask if that charcoal cage was worth it and the quality is great, the inserts turn it into a snake method cage , and it feels quite sturdy.

So I didn't really use an 'all-in-one' guide kind of a method, mostly just creeping on here and then taking the best videos, sites, and recommendations from it all.

Best video to watch for trimming a brisket, I found was the BBQ with Franklin video; I watched it a few times, and watched it while I was trimming, and still feel like I didn't quite do it "right". It's intimidating once it's in front of you. Thought I knew what the point and the flat were, and it's pretty obvious, but once I started trimming, and it started looking more uniform, I kind of lost track of where I was a bit.

Brisket weight, I honestly went with the cheapest one they had at the butcher shop near my house - I didn't want to waste my money on something huge, or nice, but wanted to try a full packer and not a pre-trimmed cut. Went with a 9lb brisket for like $30.

I used a Maverick ET733 thermometer but like I said, between the two probes I've noticed smoking other things that they're off about 10deg between each other. From what I've seen on this forum, the WSM forum and other places, they're pretty accurate out of the box; I think I got a bad set of probes. I also have a thermapen for steaks and stuff so those got me in the ballpark on internal temp and smoker temp and the thermapen kind of helped verify everything at the end.

Smoked with hickory wood chunks. I would've used apple or cherry (out of preference), but when I went into my garage, that's all I had left, so that's what I went with. Used the minion method for wood/coals. Only really checked on it about 3x the whole time because I was working on other things and didn't want to keep checking and extending the cook time by opening and closing the smoker; didn't spray it, didn't wrap it during the smoke. Wrapped it in foil when I pulled it out for about an hour and a half on the countertop before I cut it. Chopped the point off and made burnt ends. :)

Ah, awesome. Maybe add some smoking capability if you don't have that covered already? (Or even a whole smoker if you wanna go big.)

I see a lot of people recommending expensive knives. If your knives are so-so, take a look at the stuff made for commercial kitchens. Dexter Russel is a personal favorite, Victorinox is popular as well. They're excellent knives, easy to sharpen, easy to clean, great handles, and they're dirt cheap. You can get a nice chef's knife, a boning knife and a fillet knife and barely spend $50. This is the 21st century, you just don't need to spend a fortune to get good knives. On top of it all, they're just comfortable as hell to us. They're always the first thing I look for when I reach for the knife block. I had a couple nice Wustof's and some high-end Japanese carbon steel, but these days they're all either collecting dust or have been given away.

I'd definitely second the many mentions of a stand mixer too. One of those plus the pasta and grinder/stuffer attachments really makes a lot of tasks so much easier.

I searched for all the mods before I used my wsm but I haven't really seen a need for any of them. Totally stock it holds great temps and smokes like a dream.

My main recommendation for gift ideas is a good wireless thermometer (link).

For controlling the heat on my kettle I have had better results keeping the top exhaust vent all the way open and adjusting the lower intake vents as needed. Get a good thermometer for your smoker. Spending a few bucks on a quality thermometer will save you from ruining expensive meat. I think these are a little overpriced, and programming them is like programming a VCR from the 80s, but they work well. This type of thermometer is all you really need, just make sure you put it closer to grate level as opposed to the top of the lid because you want to control the heat where the food is. Good luck finding an analog pit thermometer in °C.

2 things.

For quick setup and entry for really cheap is your Smoky Joe's big brother, the 22in Kettle. You can check for floor models at most box stores to see if you can get one cheap. (i just got my target floor model 22 in for $50 for the second year in a row) Or you can look on craigslist/FMP for the 22in for anywhere from $20-$50.

The other cheap option is Ugly Drum Smoker. Cheap and effective and fun to tinker with. Gives you tons of space to do small or big cooks.

Finally if you just want to spend $250

https://www.amazon.com/Weber-711001-Mountain-14-Inch-Charcoal/dp/B00FKE67V2

Very small so no room to scale but still good entry level. The issue for me is just because its just you and your boyfriend doesn't mean your cooking vessel shouldn't have the proper space for smoking.

A bigger vessel gives room to learn temp control and I loved the UDS for that reason.

Hopefully that is helpful.

forget those prices, masterbuilt electric 30" smoker with a mailbox add on.

https://smile.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY/ref=sr_1_6?ie=UTF8&qid=1487093731&sr=8-6&keywords=masterbuilt+30%22+smoker

http://s29.photobucket.com/user/DVicari/media/Smoking/DSC00635_zpsqrhtpkv9.jpg.html

for me, i didnt use a mailbox, but i have 2 terracotta clay pots, one bigger than the other. i have the bigger one on top, so they sit together like a boston shaker

http://www.livinggreenandfrugally.com/wp-content/uploads/DIY-Homemade-Barbecue-Smoker.jpg

i dont use the mailbox as i didnt want any chemicals from the paint or zinc to get in the food. so i have my smoker elevated, and just an L shape going from the side to right over my clay pots. i dont use any tape or connective stuff. there's like a 2" air gap between top of clay pot and aluminum HVAC tubing into smoker, but it's fine, the smoke/heat just rise up into my smoker.

in the clay pots you can use wood chips or pellets, or whatever. i put some steel scrubber pads in the bottom of the inside of the clay pots to give it more room for air flow. i have the bottom clay pot on a few landscaping bricks to allow good airflow into the bottom of it. my whole setup is less than $250 and it's solid as a rock. i don't need to spend twice that on a trager.

the only problem is you need to allow room for the air to move around inside. it has 4 racks, but at most i've been able to use 3 to make sure good air flow happens. don't let meat on adjacent racks touch, and don't have the meat touch the sides, which would block some air flow.

coming from a guy that has been on the SP10 for over a year, spend the extra $30 and get the bigger Banjo style burner. it puts out way more heat and less time will be wasted waiting for strike temps and boils.

also, not sure if you are set on the keggle but having gallon markings on the inside of the kettle is amazing for BIAB, since you do everything in one vessel. it makes measuring out your strike water super easy. i have a 15 gal SS brewtech with the markings and its amazing. AIH has a 15 gal with markings for $119 and they offer the option of adding on a ballvalve for $28.

I've also struggled with getting strong smoke flavor from the Traeger. I've been using these pellets and the results have been great! http://www.amazon.com/gp/product/B00819OICI?psc=1&redirect=true&ref_=oh_aui_search_detailpage

Still not as strong as smoking with my old propane and wood chunk rig, but I'm finding that not standing over the smoker all day leaves my palate more sensitive to pellet smoke. My wife says she likes things like turkey better with these pellets than my old rig because it tastes less like an ashtray ;)

I did experiment with an add on tube smoker to add more flavor, and even propped real chunks of wood on that. It helped, but it ends up being as arduous as my pre-pellet days ;)

What kind of thermometer did you buy?
The only dial thermometer that is somewhat accurate is a tel-tru.
http://www.teltru.com/

Other than that, you really dont want to waste your money or time with any of the hood mounted thermometers.
I would take it back and get yourself a good digital thermometer. I use a Maverick ET-733, but they make less expensive ones.
http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_1?ie=UTF8&qid=1407617771&sr=8-1&keywords=maverick+thermometer
The good thing about them is, you can monitor the temperature of your pit, as well as, monitor the temperature of the meat that you are cooking.

A good thermometer is probably the best investment you can make if you are serious about BBQ.

You made a great choice on base equipment; the best part about the Weber master touch: it can do both grilling and BBQ. For grilling, I like to use lump charcoal lit in a chimney starter using wax starter cubes. Gets nice and hot for searing steaks, burgers, etc.

Since you posted in r/BBQ, my assumption is that you are looking beyond basic r/grilling. Check out the snake method using kingsford briquettes. It's how a lot of people started doing BBQ. I have a couple of different smokers and I still go back to this method for certain cooks. Keep your top vents open and adjust the temp by opening/closing the bottom vents. The analog thermometer is not the best on the weber, but it will do for now. Eventually you will want to get one of these dual probe thermocouples. There are all sorts of resources in the internets, but amazing ribs is a perfect place to start. He busts a bunch of the myths and wives tales of shit you don't need to waste your time doing (soaking wood, spraying with apple cider, etc) and will put you on the right track. Lots of good recipes and techniques that will get you started.

Welcome to the hobby, and post here and r/grilling with specific questions you might have!

The salt content in Cure #1 is around 94% of a level teaspoon as its usually 6% Sodium Nitrite(the actual active ingredient, the salt does nothing except make it easier for you to dose safely).

Consider a level teaspoon (enough cure for 5 lbs of meat) is 4.2grams. So you're only adding 4grams of actual Sodium Chloride (salt) to the marinade. Marinade for that much meat is probably 3-4 cups volume. By the time you add 4grams of salt to that much meat and water it down with marinade composed of the usual suspects, worsterchire, soy, teriyaki, you would not even know the 4grams of salt is there. Matter of fact if you could accurately measure out 0.25grams of straight Sodium nitride they wouldn't even need to add the salt to the cure but since too much is toxic they do you a favor.

The short answer is its a pinch of salt compared to everything else, so don't even factor it in. Just add the cure accurately and move on.

As far as the liquid smoke, yeah I don't know. I've used it, I've made it without. Liquid smoke adds a flavor that is different than real smoke. Some people hate it, some like it. I think if you're going to do a slow low temp real smoke I would make a batch half and half one with one without liquid smoke and treat it all the same otherwise and decide based on taste.

The probes don't go in the jerky in this case it's too thin. I was referring to probes(plural) because it has a meat probe you can use to verify against the internal chamber temp sensor kinda like a second chamber temp sensor. I also have several wireless probes that I bought separate so I can run 3+ sensors to check things if I want. But the chamber temp sensor that the smoker uses to maintain chamber temp is accurate enough by itself. I normally use the probes for thick pieces of meat to monitor internal temps.

I have the older model, Masterbuilt MES30. I do not use the chip loader the way it is designed. I use a AMNPS 5X8 cold smoke generator with pellets like you buy for a Traeger pellet grill/smoker to make the smoke. Much easier and more consistent. Allows you to set the smoker and walk away for 8-10 hours. The factory wood chip loading method has you adding wood chips every 30-45 minutes and kinda defeats the utilitarian advantages of an electric smoker.

https://www.amazon.com/MAZE-N-Pellet-Smoker-Smoking-Works/dp/B007ROPJ1M

Bakerstone makes an insert for the grill that's been very well received

https://www.amazon.com/BakerStone-AHXXX-Original-Grill-Top-Pizza/dp/B00GJIEBDO

but this stove insert is just too new- and too niche to have gotten any feedback from the pizza making community.

Since the grill insert was well designed, I'm sure this is well designed, but... the total BTU output of a grill is going to be far greater than a single burner on a stove. That's going to make for a longer preheat, and a lower peak temp.

As time goes by, I'm we'll see some feedback on this, and it might have a few fans, but, with what we know now, I'd steer clear.

Btw, with the number of BTUs involved, this will not outperform your average home oven. If you want to take your pizza game to the next level, I'd look at ways to improve your oven setup, like steel or aluminum plate.

Sadly, there were TONS of companies who made these. There were some Griswold versions out there, but this isn't one of them, at least according to the Blue Book. I like the idea that you are going to restore this. Make sure you rebuild the valves completely and put a modern safety regulator before them.

As a fellow beer brewer....Don't use this. Beyond the fact that a pot big enough to boil 5+ gallons of beer will be iffy on it, you don't know how this burner is jetted, if its for natural gas or for propane.

Also, even if it's jetted properly, it's going to have a miserably small BTU rating. It will take ages for this thing to bring your beer to a boil.

Go buy this. That 10" propane burner puts out 210,00 BTU and has a mega-sturdy stand for under a hundred bucks. It drinks propane like I drink beer, but it brings my 10 gallon batches (typically 12 gallons before boil-off) to a boil in very reasonable time. Accept no smaller burner.

Don't give up on your cool cast iron burner set, make it part of your patio kitchen, just not part of your brewery.

I have that burner, it works. However, a friend has a burner with a frame shaped like this one and it seems to be more efficient at directing more heat at the bottom of the pot and letting less escape up the sides of the pot. Our burners have the same exact gas manifold (his frame is just shaped like the one below, it doesn't have that fancy manifold).

http://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1302578608&sr=1-5

YOU WANT A POT WITH A TRIPLE CLAD BOTTOM. The pot you linked to doesn't appear to have that. It distributes heat much better and prevents overheating at the bottom.

I use an 8.75 gallon pot for 5.5 gallon batches, cost me $60 shipped on ebay. This one is nicer than the one you linked to:

http://www.amazon.com/Professional-Commercial-Stainless-Induction-Certified/dp/B003ATSMJY/ref=pd_sbs_k_1

I'm not sure why the reviews are poor on that website. I only linked that site because it was the lowest price I could find for that model. Here is the Amazon link: https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY. The reviews are much better there.

Regarding the premium, the ash wiper is great! I keep my kettle covered after it cools. Otherwise, some rain could trickle through the top ventilation holes and create a thick mixture with the ashes still inside of the kettle.

If you season it and keep it covered after it cools, that grill is the best starting place for grilling and learning to smoke utilizing the snake method. Very popular. You can read up more on smoking at amazingribs.com.

When you take off the ash catcher, it is its own container with a handle. I'm not sure where you live, but it's worth a visit to a Lowes, Home Depot, etc. to take a look at one.

Again, many will agree the Weber kettle premium is a great piece of equipment that can grill anything and smoke nearly anything.

I have smoked pork butts on mine, made beer can chicken, smoked ribs, smoked chicken, smoked sausage, and grilled dang near anything I could think of (chicken, steaks, pork steaks, pork loin, brats, burgers, etc.) on mine.

Decent thermometer.

I own this one it's cheap, and accurate. It could report a temp faster but it's not so slow that I overcook things. There are better thermometers out there, and you'll want to get a dual probe with a remote fancy thing like this later (especially useful for smoking)

BBQ gloves are a good idea as well.

Good tongs I have some that are similar to this, and I really like them. Other people like a springier tong with a little more give to the ends. (I had them, I hated them.) For these probably go to a store, and try some out. Just pick up random shit on the shelves at Bed Bath and Beyond with tongs until you find the ones you like.

You're not going to get a good pellet or offset smoker for $300. In that price range if you want to do charcoal your best bet would be a Weber Kettle and add a Slow 'N Sear. If you want something easier to manage as a beginner, the Camp Chef Smoke Vaults are really good options. I started with the 18" and then bought the 24" and converted it to natural gas so I never have to worry about changing propane tanks again.

Smoke Vault 18
Smoke Vault 24

I have to recommend really good silicon oven mitts. I have these ones and I've given away many as gifts. They protect your hands and are super easy to wash and keep clean for prolonged use (I just wear them and wash them under running water with dish soap as if I'm washing my own hands). They also sell a glove type with dinner separation of that's more how style.

I recently purchased a welding blanket that perfects goes around my Pro 34 that helps insulate and WAY cheaper;
3' X 3' Tillman Panoxidized Felt... https://www.amazon.com/dp/B005H2N9DQ?ref=ppx_pop_mob_ap_share

They make high strength magnets that will help keep the blanket attached.

Also felt lined the lid so no smoke escapes but also obviously insulates it;

LavaLock 12 GREY High Performance... https://www.amazon.com/dp/B01F9FE60K?ref=ppx_pop_mob_ap_share

Lastly and really the first mod was I got a handfull of firebricks and put them at the bottom of the drum. Help fill dead space and reflect heat upwards (while also a heatsponge). Found some for cheap at a local tractor supply. Think home depot sells a 6 pack for $30 or something free in store pickup otherwise. 6 would be more than enough.

I did this stuff to help maximize my smoke but also reduce pellet use. I figure if you help the drum keep heat with less auger feeding you're going to get MORE smoke as a side effect as it isn't burning them up.

Can confirm - I smoked a pork shoulder in Chicago about a month ago - it was super windy and way below 32F outside. Grill maintained a constant 250F inside but I used a ton more wood than normal.

A meat thermometer + ambient temperature thermometer like this will be your best friend for this.

The alarm is loud enough to wake a deep sleeper from slumber (I slept through most of the smoke and only woke to add fuel)

I have two of the sp10's /u/TheGremlyn mentioned, and they are good burners, but can take quite a while depending on the batch size. I've since upgraded to the KAB4
and I wish I had bought this one sooner. I easily save 30-40 minutes on a brew day with the KAB4. You could also consider the KAB6 its a similar price, but the stand is a little bigger which is good for keggels.

So in the past year, I've received 2 unordered packages from amazon. The first was a set of 2 really nice wind chimes. We assumed they were from my mother-in-law cause the box came at the same time as the rest of the stuff she sent. But come Christmas morning, when we called her, she said she didn't send them. We asked around, every one we thought might send us the wind chimes, but no one owned up to it.


The second thing was a nice smoker that was addressed to me (my husband and both use his amazon account) and it arrived on my birthday. Again, no one owned up to it. The funny thing is, it's something my husband would want. He's recently gotten into bbq and smoking. So it turned it ok. And I love my windchimes.

There is an app called Easy BBQ, which seems to be used on a lot of Bluetooth thermometers. I got this Soraken one from Amazon and had the exact same problems /u/ibrewbeer had.

Easy BBQ app crashes constantly and resets the graph data. Was a real bummer. I've been doing extensive research this morning and most of the smaller BlueTooth thermometers use the Easy BBQ app. So I'm trying to stay away from those.

I'm going to save up for a Fireboard eventually, but I'm going with the Weber iGrill 2 in the meantime. It doesn't use the Easy BBQ app, it has it's own app, Webber iGrill. The reviews are pretty positive for both the unit and app, and a Webber rep has reached out on Amazon and the Google Play store to those who have frequent disconnects or problems and had them return the unit for a new one, thinking defective hardware is the issue. That's solid customer service for me.

I'd stay away from any thermometer that uses the Easy BBQ app though. I'll see how this Weber iGrill does while I'm saving up for the Fireboard!

For those interested, here's a pic of the inside.

Here's a list of my mods.

• Grommet on the side for probe access: So handy! The most useful mod. I used this titanium drill bit to create a hole large enough. It took me about an hour of sweating my butt off with the drill to make the hole. I feel like this mod is a must because if you use any kind of probe this will be a lifesaver. Constantly closing and opening the lid of the smoker with the wire in the way will eventually damage the wire. With this grommet bypassing the door entirely, you don't risk damaging the wire anytime you open or close the lid. If your hand slips when opening the lid and the lid slams down, it can CUT the probe wire! Lifesaver indeed.
  
• Lavalock Thermometers x2: I bought two of these for both sides. Tested them for accuracy with boiling water and they work pretty great.
  
• Lavalock Gaskets: I used these to seal the lid of the main chamber. It helps create a seal for lower smoke leakage.
  
• Clamps: These make 100% sure you are airtight when smoking. When used together with the gaskets, I get virtually no leakage from the main chamber. One annoying thing though is that the clamp installed on the side of the fire chamber can get in the way of you opening and closing the fire chamber lid. But, overall I'm happy with them, especially for longer cooks.
  
• High Temp Silicone Caulk: This is a MUST. The areas around the smoke chamber leak smoke SO MUCH. I've used it to seal around every nook and cranny of the fire chamber and it's done wonders.
  
• Water pan: Not sure if this counts as a mod, but it's just a simple steel water pan.
  
• Oklahoma Joe Firebox Basket: The reverse flow smoker came included with this. I think the regular Highland Smoker does not have it. In my opinion, it is extremely helpful in maintaining heat throughout your cook and makes the temperature fluctuate less.

I started with these. It gave me some sample size to see what woods I liked with what meats. I use these probably 90% of the time though as they are great overall for anything that I am smoking. The 40 pound bag last quite a while. Make sure to get an airtight container as humidity and moisture are the enemy. I got a 30 pound dog food container on Amazon and it works perfectly. Living in Florida I had to microwave my pellets before I found out they were just damp from the humidity.

​

Agree with Diamonddan73 below, make sure to tent your tray so no drippings get on the pellets. Never tried the mailbox mod as the tray would give me about 12 hours of smoke when it was full.

I got my husband this smoker for Christmas a couple years ago, and he LOVES it. I also got him a "Project Smoke" cookbook with it, and he's made all kinds of things: wings, jerky, a Christmas turkey, ham, pulled pork, ribs, etc. Now, this is a guy who usually won't cook at all, like the most he's willing to do in the kitchen is heat up leftovers for himself. But he loves using the smoker. I think it has more than paid for itself in his enjoyment of it.

Masterbuilt 20070910 30-Inch Black Electric Digital Smoker, Top Controller https://www.amazon.com/dp/B00104WRCY/ref=cm_sw_r_cp_apa_i_wI36Ab34QE4FJ

Yeah it is this one - I didn’t do much research so I’m not sure if it’s the best but it had good reviews and was cheap enough to try:

LavaLock® 1/2" x 1/8" High Temp Nomex BBQ HT Gasket Smoker Seal, self Stick Grey https://www.amazon.com/dp/B00JO00S04/ref=cm_sw_r_cp_tai_wKEzDb1NAV6QG

Used Barkeeper’s friend, some dish soap and my drill brush to scrub the edges of the grill lid clean.

For that much money, I'd look for something with a better stand to support the weight.

Also, you can get something in the "banjo-style" burner range for just a few dollars more. Much better stand as well.

And the new Anvil burner, at just a very few dollars more, looks really nice. I like the idea of having the regulator on the front of the burner stand, not at the tank.

I know you've already been recommended the Maverick thermometer for monitoring cooks, but that's not accurate enough or quick enough for thin meats and not quick enough to use to check multiple items. Also it's low heat rating means it's not for grilling, only for BBQ. Is is really great for low and slow though, it's my favorite accessory I've ever gotten. The ET-733 is their newest one, it's $69.99.

BUT! You also need a reliable, instant read thermometer. This is what you'll use for grilling those steaks and hamburgers and smoking chickens and such. There's lots available, but I really like the thermopop. It's made by the company that makes the ever popular thermopen, just much cheaper. It's almost as quick of a temp read.

I personally use thermometers to measure both types of temperature. When I think about it, I actually use way too many thermometers than the normal person would.

• Weber-included bi-metal thermometer built into the grill lid
  
• Digital probe thermometer which can be left in the meat while it cooks
  
• Digital probe thermometer that sits right on the grill grates - this is what I mainly rely on to see grill temp
  
• Oven thermometer that sits on the grill grates which I can use to either monitor the temp of the direct heat portion of the grill, or a double-check of the temp on the indirect side to make sure I'm not getting some goofy reading from the digital probe
  
• Instant read pen thermometer to take final temp of food
  
  I really think a person needs 2 thermometers if they want to turn out good and consistent food...one to measure the grill temp and one instant read to check meat doneness.
  
  The oven thermometer I use looks like this and can be found practically everywhere. I like the thermometers that measure temp down at the cooking surface better than ones that sit on the lid because I've found there is at least a 25 degree difference from cooking surface to lid on my grill.
  
  This is the pen thermometer I use to check meat temp close to the end of cooking. It might be tricky to find Thermoworks products locally but you can find similar stuff at cooking supply stores.
  
  Those 2 types of thermometers above would do the job really well without being horribly expensive. If someone was looking at the next small step up in thermometers, this is the digital probe thermometer kit I have. It comes with the 2 digital probes to measure both grill temp and food temp. The Maverick ET732 has been one of the better purchases I've made recently.

I straight up love my masterbuilt electric smoker. I started with a drum grill, moved up to a water smoker and finally upgraded to a masterbuilt 40. I gotta say, I'm never going back. I mean there's a certain primal enjoyment that comes from charcoal but electric is so much easier and more precise. No dumping ash everywhere, no wearing a thick cloud of smoke every time I tend to it, warms up quickly, the built in meat thermometer is great for larger items, the remote with temp and time display comes in handy, the insane amount of room for food (seriously I can fit like two turkeys in there and still have room for ribs). Lets not forget cleanup, stainless steel racks and water tray that can go straight from smoker to dishwasher. And should you ever feel that you don't get the smoke you want, they make sweet little pellet trays that fit right next to the heating element.

I would stay away from that starter kit. Not because its bad per se but its not worth 180 bucks. And I prefer plastic buckets over glass carboys. If you want you can convert a cooler to a mash tun but I would start with BIAB and you then can increase the complexity of your system as you see fit.


Here is my recommendation of equipment. I am function over form driven when selecting my gear. I find that these items serve their purpose at a reasonable price and are of good quality and unless you want to start doing 15 gallon batches they should serve you well.

Starter Kit

KAB4 Burner

44qt Pot with basket

Ball Valve for Kettle

Thermometer

Bag for BIAB

I've got opinions on a couple of these:

-1. pork butt is super forgiving...next closest I would say is a prime rib roast. It's a nice big chunk of tasty meat that smokes up nicely. Turkey breast is another tough to screw up option.

-3. You'll want a wireless like a Maverick and a decent instant read unit, the Lavatools Javelin is a very good and inexpensive option

I'm speechless, what a serious wealth of knowledge. I have some coins left over to give you gold but I'm not sure how, I'll have to do it at a computer I think. You definitely earned it. Thank you so much!!!!!

I will probably have a few questions for you soon but for now I just wanted to say thank you for assisting a random stranger from the internet. Gonna break her in with a large amount of atomic buffalo turds and a pork shoulder!!!

Edit: LavaLock 12 GREY High Performance BBQ gasket smoker seal SELF STICK https://www.amazon.com/dp/B01F9FE60K/ref=cm_sw_r_cp_apa_i_LPwvDbFG37KJX

Was this the seal you bought?

I used turkey fryers like the ones you linked for a while, but I got tired of the long times to get to a boil, especially when there was any wind or it was very cold outside. I switched to a banjo burner (Blichmann Top Tier), and never looked back. I LOVE that burner. It heats really fast, and seems to use less propane. Banjo burners aren't more efficient than the burner you have from a combustion standpoint, but I swear that the design ensures more of the heat gets to the kettle rather than into the surrounding air. Plus, I can easily convert it to natural gas if there is a connection nearby.

The Top Tier is a little overkill for most applications, honestly. If I had to do it over again, I'd probably get KAB4. It has the same burner as the Blichmann, and can also be converted to natural gas, if you desire. It's pricey compared to your burner, though.

Hi, I went through the same thing. I also ended up buying the 22. I dont regret it. Although I will be honest, I kept my old reliable Montgomery Ward grill for small smokes. Mostly when I do something fore myself. I did buy these mods. I like the lid hinge and the gasket im sure doesn't hurt. Also that front cover lid mod in the link above looks pretty neat. One thing I do recommend is a good thermometer. I ended up with the Maverick ET-733. This is the site I use for tips. I dont know if the mods are necessary but I am fairly new to smoking and thought they would help a new smoker.

http://www.amazon.com/gp/product/B007UFOUB8/ref=oh_details_o09_s00_i00?ie=UTF8&psc=1

Whilst appearing like a smart ass suggestion, I promise I'm being sincere. This will improve your product. I will never go back to a range top thermometer. Sensors FTW

I don't know your budget, a Traeger looks nice but $$$$$$. I just got a Masterbuilt 30" Gen II electric however i think the Gen 1 are better and a better buy

Masterbuilt Gen 1

I like mine however, the temp controller seems to be off about 10+ degrees on the high side. I actually have to contact the company and see if they can get me a new controller.

I"m not sure if the 40" masterbuilts have the same issue or not but keep in mind that you should probably verify the temp of the electric smoker controllers no matter which one you get.

A huge resource if you want to do some research is Smoking Meat Forums

Hello! I used this exact same smoker for quite some time. If you really learn out to control the vents and size of your fire, you'll be able to turn out some top notch Q without making any additions. Here's a list of mods you can make to make this thing a GREAT (and much easier to use) smoker: 1. Add Gasket around the edges of the lid of the cooking chamber using food-safe, temperature resistant Adhesive. 2. Add Clamps to the cooking chamber in order to clamp the lid down to the gasket that you added - goodbye leakage, hello steady temps! I also used aluminum duct to extend the chimney inside the cooking chamber down to grate level. This will reduce cooking space slightly, but it will ensure that the smoke hits the meat directly, and will help keep your temps more reliable since the heat is rushing over the grates to escape, rather than going straight over top of the meat.

Edit: Messed up the link formatting.

I've got the a Masterbuilt 30'' Electric Smoker and I really like it. It's got a range of 150 to 275 degrees. Operates on a standard 110 volt outlet. Takes regular wood chips.

I really like the ability to set it up and walk away from it for hours. Electric is definitely one of the easiest ways to smoke.

I have the pizza que. it’s an adaption for the Weber 22 inch kettle grill. It makes great pizza and it’s fun if you are into the social aspects of cooking. It takes a lot of time and some practice and the pizza should be eaten right out of the oven while people stand around and socialize.

If that how you like to cook and entertain and if you like cooking challenges, I would say go for it. If you are just looking to make the odd pizza, likely not worth the investment.

https://www.amazon.ca/PizzaQue-Deluxe-Kettle-Grills-PC7001/dp/B00PP47H4S
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This is what I use and with free prime shipping it's awesome! CookinPellets 40PM Perfect Mix Smoking Pellets https://www.amazon.com/dp/B00819OICI/ref=cm_sw_r_cp_api_CxJHxbJNK0NAE

Congrats! Something I wish I'd done sooner is add some insulation around the lid. Cheap and effective way to keep smoke (and heat) from billowing out the sides. Helps reduce pellet use and lessen temperature fluctuations.
https://www.amazon.com/dp/B01F9FE60K

I've recently bought nicer equipment to homebrew with. I now have a nice propane burner, and 16gal stockpot with weldless spigot. (For reference this is the burner: http://www.amazon.com/gp/product/B0009JXYQY?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00

and this is the stock pot:

http://www.amazon.com/gp/product/B007V493PG?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00)

The last step for moving my brewing setup outside is a wort chiller.

My first question is do I need a wort chiller at this point if I still want to do some 5gal extract brews? I figure with a 2.5-3 gal boil volume, the burner and 16gal pot might be extreme overkill.

At some point I would like to do 5gal all grain batches or at least BIAB, which I think needs the wort chiller at a minimum to cool properly.

My second question is will a 25in premade wort chiller fit properly or do I need to make my own, assuming the chiller needs to hang above the sediment, and not lay on the bottom of the pot.

Edit: I was doing some more research, and I decided to go with this: http://www.amazon.com/gp/product/B004D50LO8/ref=s9_simh_hd_b14JJvX_p79_d0_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-2&pf_rd_r=0X0PBZVYQ8CGW12NKNBN&pf_rd_t=101&pf_rd_p=2223253542&pf_rd_i=979843011

I think it will do the job, and avoid any issues fitting or making an immersion chiller.

What's your home ventilation like? Depending on that you have a couple of options:

• Wok smoking - use a foil-lined wok with a wire rack and tight-fitting lid.
  
  
• A stovetop smoker - same principle as the above, but a dedicated pan you can buy for the purpose. Looks to have a larger area for smoking than a wok would provide.
  
  
• Dhungar technique - you light a lump of charcoal and leave it in your covered pan for like 30 seconds.
  
  If your kitchen is poorly ventilated, then I'd recommend using a smoky ingredient (liquid smoke, smoked paprika, smoked cheese, etc.) instead.

Responding to you as well as /u/DiabolicallyRandom (as you posted similar comments):

​

I understand the intent of Fakespot's grade (judging review quality, not necessarily product quality), but I still stand by my assessment that it doesn't work. One example (of MANY products I could list since using the plugin): https://smile.amazon.com/Classic-Pit-Barrel-Cooker-Package/dp/B00BQMDZYY?sa-no-redirect=1. Pit Barrel Cooker - an incredibly great smoker (I own it). Has a cult status right now, as reflected by the reviews. I've just had Fakespot re-analyze its grade, which remains an "F". I've looked through dozens of the reviews (almost all 5 star) searching for review stuffing, or brand new reviewers, and I can find zero evidence. 846 reviews - that should be more than enough for Fakespot to statistically make a fair grade.

​

Fakespot - "F" for reliability.

I am on the research phase for my first smoker as well. This electric one on Amazon is super well reviewed. I am curious what the folks here think.

Masterbuilt 20070910 30-Inch Black Electric Digital Smoker, Top Controller https://www.amazon.com/dp/B00104WRCY/ref=cm_sw_r_cp_api_IaZFxb1FT7XY3

You’ll want a duel probe thermometer. One probe will be stuck in the meat start to finish and the other will monitor the smoker itself, so you don’t have to babysit it.

I use a Maverick Redi-Chek

These several varieties, in all different price ranges. Find one you like that has decent reviews.

Yes, light your smoker first. Similar to preheating an oven, I get the fire(Charcoal) going and once it gets up to about 200 I add the meat. The temp will drop slightly then continue to raise. If the temp is still climbing rapidly at 250 I start to adjust the vents.

I can’t speak on any of the questions about your specific smoker, but I’m sure someone will be able to help.

My last advice is don’t get a $60 brisket for your first smoke. I’d shoot for baby back ribs or a pork butt as they are both fairly forgiving and if something happens (I once dropped a fresh log of bologna of the smoker into the grass) you won’t be out a ton of money.

I've got a Weber Smokey Mountain 14" vertical smoker with Weber cover in great condition. This sells for $199 new. I'll take $100

Weber Smoker

I also have a Weber Kettle Premium 22" with Weber cover also in great condition. This is the version with the removable ash catcher. It sells news for $150. I'll take $75.

Weber Kettle

If interested let me know and I'll throw some pictures up on Imgur. I'm negotiable on both.

This burner can be run on Natural gas:

http://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1426782533&sr=1-1&keywords=KAB4

You just need to get this orafice/control valve to adapt it:

http://www.williamsbrewing.com/HURRICANE-NATURAL-GAS-CONVERSION-VALVE-P2214.aspx

And a line to connect it all up to your house (The hose that comes with it is too restrictive).

I use this very setup for brewing. I have also put a 15" cast iron pan and cooked some awesome steaks. Would work great to get a ton of heat into a WOK.

You'll go between people loving them to hating them but my Maverick 733 has netted me great results on briskets and pork butts etc for over a year now.

Nice cause you can watch your temps from the couch.

Smoke it on a stovetop smoker.

This article will give you a good overview: http://query.nytimes.com/gst/fullpage.html?res=9901E0D6153FF934A25752C1A9629C8B63

This is the smoker you want: http://www.amazon.com/Stovetop-Smoker-Original-Camerons-Stainless/dp/B00004SZ9D/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1416272496&sr=1-1&keywords=cameron+stove+top+smoker

A turkey is too big to fit flat inside the smoker. You'll be making a dome of heavy-duty aluminum foil, smoking the bird on the stove for an hour or so, and finishing it off in the oven.

Don't worry about collecting a piece of cookware you'll only use once. A stovetop smoker is a wonderful tool for an apartment dweller. Salmon, chicken, pork, and root vegetables are out of this world when cooked on a smoker.

Electric is going to be your best option. I started on an electric in an appt. and they make decent bbq. I would look at http://www.amazon.com/gp/aw/d/B00104WRCY/ref=mp_s_a_1_2/185-4197921-9372154?qid=1397911766&sr=8-2&pi=SY200_QL40. The masterbuilts are pretty good and you can use any wood chips you want. The Bradley smokers use a proprietary wood pucks that it feeds in and you have to get them online.

My dad has a Little Chief electric smoker, and they make a smaller version. (http://www.amazon.com/Smokehouse-Products-Mini-Chief-Smoker/dp/B001NZRLTO). I personally have had the Emson 5-qt indoor electric smoker (https://home.woot.com/offers/emson-5-qt-electric-indoor-pressure-cooker-smoker?ref=cnt_dly_tl), but it only lasted about a year. There are some stovetop smokers as well if you want to go that route, like the Camerons (http://www.amazon.com/Stovetop-Smoker-Original-Camerons-Stainless/dp/B00004SZ9D/ref=sr_1_2?ie=UTF8&qid=1450200138&sr=8-2&keywords=indoor+smoker) that have good reviews.

I have the same grill, just got it at Christmas and I really like it. Here are some of the accessories I got to go with mine:

 

Thermal Blanket (for those cold/windy winter days)

https://greenmountaingrills.com/products/new-parts/accessories/gmg-thermal-blanket/

 

Cover (protection from rain/snow)

https://greenmountaingrills.com/products/new-parts/accessories/gmg-grill-cover/

 

GMG G-Mats (work well with wings and probably other stuff I haven't tried yet)

https://greenmountaingrills.com/products/new-parts/accessories/gmg-g-mats/

 

Grease Tray Liners (easy cleanup)

https://greenmountaingrills.com/products/new-parts/accessories/gmg-drip-ez-grease-tray-liners/

 

ThermoPro T20 (I like to have two probes in the meat and one for smoker internal temp)

https://www.amazon.ca/gp/product/B01J173EAA/ref=ppx_yo_dt_b_asin_title_o07__o00_s00?ie=UTF8&psc=1

 

Lavalock (I haven't installed this yet, but I plan on sealing the cover so no smoke escapes)

https://www.amazon.ca/gp/product/B01F9FE60K/ref=ppx_yo_dt_b_asin_title_o08__o00_s00?ie=UTF8&psc=1

 

Magnetic Lights (for night smoking)

https://www.amazon.ca/gp/product/B077PNF2WB/ref=ppx_yo_dt_b_asin_title_o05__o00_s00?ie=UTF8&psc=1

 

Hellfire BBQ Gloves / Claws

https://www.amazon.ca/gp/product/B00JYOAM7O/ref=ppx_yo_dt_b_asin_title_o04__o00_s00?ie=UTF8&psc=1

https://www.amazon.ca/gp/product/B07CB26G7G/ref=ppx_yo_dt_b_asin_title_o04__o00_s00?ie=UTF8&psc=1

 

Happy smoking!

As a fan of and dabbler in classic charcuterie, you can definitely make your own bacon, though I'm not sure of taking store bought bacon and curing it yourself. the main things you need are approximately,1/2 tsp prague powder #1(or pink curing salt), 1/8th cup kosher salt, 1 tsp black pepper, and 1/8th cup brown sugar for each pound of pork belly. Once you've made it a few times you can adjust seasonings, add different things like paprika, red pepper flakes or any number of other seasoning. the prague powder is what gives it the pink-ish color and the salt and sugar help cure it. you can also use different kinds of sugars when you are comfortable.


take the thick rind off of the pork belly and rub the curing mix all over it, put it in a ziplock bag in the fridge for 5-7 days, flipping every day. liquid will release and essentially turn it into a brine. this is good. after curing, take it out of the bag and rinse off all the extra salt and pat it dry, then put it back in the fridge uncovered on a baking rack for 6-12 hours. then smoke it at about 175 for about 3 hours or until internal temp of 150 in whatever smoking device you have access to. Before I got my bbq pit with a smokebox I started off with something similar to this. After smoking let it cool to room temp, then wrap it in plastic wrap and then cool it overnight. slice, fry, and enjoy.

What I normally do when I make it is after the final cooling stage I'll slice it all up and put on parchment paper and freeze it. Depending on what all they've done to your uncured bacon you might be able to do cure it like this but I've never done that so I don't know what would happen.


*edit* also instead of relying on some random person on reddit you can always look up a few recipes and go from there.

This one (Maverick ET 732) is excellent for monitoring the meat and oven/grill temperature. Follow it up with a nice instant read when you think it's ready to be sure.

Have a look at this site for more thermometer information.

Nah, you just need a thermometer that beeps at you when the BBQ goes outside a certain range or when the internal temp reaches a certain value.

This is the one I have, but there's lots that do it.

Then again, my ecb only lasts like 3 hrs max on a basket of charcoal so I don't use the alarms, but someday I'm gonna get me a WSM and then I'm hoping to try overnight cooks.

I have a Masterbuilt 30" electric smoker. This model https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY but it looks like they make a newer one that is slightly cheaper now.

I also use a smokin cube with traeger hickory pellets for smoke instead of the built-in chip tray.

I think it's absolutely worth it for steaks. It adds a really nice savory smoky flavor, and the crust you get is extra crispy.

I bought the Masterbuilt 30" on Amazon and am super pleased. If you don't have the time to keep the heat at the same temp, then get an electric... I like to put it in, let it go for 3 hours (walk away, do yard work, etc) then come back and put some more chips in...

Weber iGrill 2. I LOVE them. They Bluetooth to my phone. If they wanted to be epic, it would work over WiFi so I could monitor from anywhere, but hey, for the price they’re great!

Here’s a link

Weber iGrill 2 Thermometer https://www.amazon.com/dp/B01MG2CNDL/ref=cm_sw_r_cp_api_i_KXkACbT9NYAD4

Left to right...

• 30" Masterbuilt vertical electric smoker (non-digital). The rig that started it all! Burned a lot of chips and really figured out my flavors on this bad boy. Nowadays it serves mostly as a hot box when I have a lot of people over.
  
• Brinkmann Trailmaster Limited offset smoker. This is my main rig. It does great for a cheaper stick burner.
  
• 20" Weber Kettle. Travels well, works great direct or indirect, and makes one hell of a pizza with my PizzaQue attachment.
  
• Broilmaster H3XN gas grill tapped into my home's natural gas line. Of course the most expensive unit gets the least use.
  
• 18.5" Weber Smokey Mountain. Given to me recently by a friend who is no longer using it and man this thing is a lot of fun to cook on.

There is a link to an AWESOME thermometer in the post about modding the char griller I linked to above. It is pricey though. this is a much more affordable option that I have used as well. It's not as hardcore or robust as thermo works kits. But at a third of the price of their featureless semi pro kit, along with the good performance I've seen during cooks, it's hard to beat.

There are a lot of burner that will work just fine. I started with a Bayou Classic, which worked good for 5 gallon batches- took about 20-30 minutes to get 7 gallons to a boil; my brother currently uses this burner and likes it just fine.

I now use 2 Bayou KAB4 burners, which kick royal ass- I can get 13 gallons of wort to a boil in about 15 minutes, and that's using natural gas, which is slightly less efficient than propane.

I have a couple buddies who recently bought The Dark Star Burner, both speak very highly of it. I'm not sure if it'd be terribly sturdy on batch sizes larger than 5 gallons.

Hope that helps!

I love driving it... it is so choice. I bought one a few months ago and it's really stepped my game up. I like it so much that it's replacing the Maverick ET-733 as my go-to grilling and smoking gift.

I picked up this one back in May

https://www.amazon.com/dp/B003GISCDK

I’ve used it probably 6 times since then and it’s great! I specifically wanted the tallest model I could find to minimize bending over to cook. The linked model has extension legs.I’d definitely recommend it.

Nice report and looking forward to the pictures of smoked meat. If you see smoke leaking from other then the vents on the lid, an inexpensive enchantment is to put [smoker seal tape] (https://www.amazon.com/LavaLock-Performance-gasket-smoker-STICK/dp/B01F9FE60K/ref=sr_1_fkmr2_1?ie=UTF8&qid=1510017549&sr=8-1-fkmr2&keywords=weber+smoker+tape) around the top lid, bottom coal bowl and the door. Some interesting article can be found virtual weber bullet. Enjoy the WSM experience.

A dual probe wireless thermometer. Maverick is a trusted brand that a lot of pros swear by: e.g. https://www.amazon.com/Maverick-Range-Wireless-Smoker-Thermometer/dp/B00FOCR4UI . Works in the house better than the Bluetooth ones.

.

Electric charcoal starter or MAPP torch. Combined with the replacement grate below to get charcoal started quicker.... if your inpatient like me.

.

Bear paws for pulled pork. These work awesomely.

.

Rib rack

.

beer can chicken

.

Welding gloves for picking up hot grate, plate setter, charcoal, etc.

.

However my favorite BGE accessories are:

Replacement charcoal grate, which doesn't clog and allows egg to get up to temp quicker by allowing improved airflow- can get up to 500 degrees in 10 mins with the aid of a hairdryer. Temp control is much more consistent during longer cooks.
.
And
.

Auber temp controller. It is basically set and forget solution for smoking. Even has AI that learns the characteristics of your grill in order to keep temps stable. Keeps my temp within 1 degree for over 24 hours on my large BGE. There are other temp controllers out there, but I found this one to be most affordable. You don't need wifi to monitor the temp with this because it's that consistent and reliable. I only use my maverick to monitor meat temp now.

I just picked up an ugly looking Aristocrat and have been thinking about sending it off to Delta Echo.

Also, a super awesome remote meat thermometer perfect for smoking.

Something like this would be ideal, but there are certainly cheaper options (just swarch for BBQ thermometer or meat thermometer). The one that OP has looks like just internal temp, whereas the one I linked has two probes, one for internal meat temp and one for BBQ temp. And it has the wireless receiver so you can monitor the temp while watching football.

Hmm, first thing amazon compares it to is the Masterbuilt

I like the idea of keeping the food area closed (retaining heat) while the wood chips / fuel gets added.

I really liked the electric one I built because it maintained a temp really easily.

Edit: has anyone used one of these?

If you like electric I recommend you go with a Masterbuilt pro. This is hte one I use:

https://www.amazon.com/Masterbuilt-20070411-30-Inch-Controller-Electric/dp/B003XJGEGY/ref=sr_1_6?ie=UTF8&qid=1467319050&sr=8-6&keywords=masterbuilt+pro

and I usually use a AMAZ-N pelet smoker at the bottom instead of the wood chip feeder.

https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M/ref=sr_1_7?ie=UTF8&qid=1467318800&sr=8-7&keywords=pellet+smoker

This has worked out well for me and I have made many nice racks of ribs and a few small briskets. This 4th will be my first attempt a a larger brisket.

These are good, versatile grills and are great for smoking stuff for single-family meals. They're good at holding their temp in colder, windy climates. The only real down side is the relative lack of space due to the thick walls. The cooking grate itself is a little under 20", which isn't much of an upgrade over your Kettle. Your Weber Kettle is a fine grill, so duplicating functionality here doesn't gain you much unless you really want a backup.

For $300, you might consider something with more cooking space. I would suggest a Pit Barrel Cooker or even an 18" WSM

I smoked meat in my oven a few times when I lived in an apartment.

You can buy something like this: https://www.amazon.com/dp/B00004SZ9D or build your own with a large aluminum foil pan, lots of aluminum foil, and a baking rack. Regardless, you should use special indoor wood chips and the Camron instructions for indoor smoking. As you can see from the reviews, a lot of people do smoke indoors. It will make your apartment smell like BBQ and if you have a sensitive smoke detector, you may want to cover it or take it down (I have always had to take down apartment kitchen "smell" detectors everywhere I have ever lived)

With this method, I got a nice smoke taste on the meat, but not as much as a real smoker, so I also added liquid smoke to my BBQ sauce. Now that I have a real smoker, I still add liquid smoke to my BBQ sauce as it just makes it better.

The analog lid thermometers are unreliable anyway, I never look at mine. Your best bet is a probe thermometer that you can use to monitor the temperature; a dual probe that monitors both cooker and meat temp is even better.

This one is highly recommended by Meathead and I've been using mine for over 4 years now.

I use this and am very happy with it: Maverick Wireless Dual Probe Thermometer . You can take the wireless reader around the house with you or set it in your kitchen, whatever your fancy. It's great.

Honestly, I was really hoping this was a joke post. Years back we went to my sister-in-law's family for Thanksgiving and saw her "I'm the patriarch of this household" dad pull the turkey out and give that pop out thing a few flicks before shoving it back in the oven. I knew right then that it was going to be a disappointing meal.

I'm kind of amazed that anyone would be getting into smoking without some kind of legit thermometer set up. Looks like the entry level Maverick remote thermometer has gotten fancier since I got mine - the one I have has been totally solid for the last several years. Highly recommended, I wouldn't ever try smoking something without it.

I own and use the Maverick ET-733 (https://www.amazon.com/Maverick-Wireless-Thermometer-Display-Features/dp/B00FOCR4UI).

The initial learning curve is a bit steep, but it's outstanding at its job monitoring my meat/ambient Temps. Furthermore, should you ever want or need replacement probes, they're sold us separately on Amazon and are inexpensive.

Just read the manual (twice) before use.

This is better than any 'guide' I found on google- thanks man! Would anything change if i were to use a gas smoker like this?

+1 to what opiate82 said regarding plan for the future.

A brew buddy of mine uses one of these sq-14 burners for 5 gallon batches and it works quite well.
I have a Blichmann burner and love it. That being said, you could buy a KAB4 burner which is the same burner but with different housing and save a few bucks.

A word of caution on the non SS bayou classic burners, the paint will burn off 15 seconds into your first usage, and the frame will eventually rust away.

You're porb a few brews away (or you're in an apartment not a house of area where you can brew outside) this is by far the best thing I bought for a five gallon brew, also you can get a better regulator for it so when you do make the change from all extract, to mini-mash, to all grain, you'll be fine...

https://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/ref=sr_1_4?ie=UTF8&qid=1509562742&sr=8-4&keywords=banjo+burner

It gets five gallons of wort boiling in under 10 mins. It's a beast...

just something to think about when you move out of the apartment, my brother-in-law has the same one and he brews on top of his apartment building in Brooklyn.

Maverick makes a few models that are nice with multiple probes. Here is an example

http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FOCR4UI/ref=sr_1_2?ie=UTF8&qid=1420033165&sr=8-2&keywords=bbq+thermometer

if you want to get creative, or need more than 2 probes. Get a micro-processor like Raspberry pi and make your own.

http://www.raspberrypi.org/forums/viewtopic.php?f=37&t=18142

I personally started smoking on a Masterbuilt Electric Smoker ($150 to $180 at a Lowes Home Depot, Wal-Mart). You never have to worry about temps, they seal well, and its cheap to experiment with chips and recipes on. I eventually outgrew it after a couple of years and picked up a Pit Barrel Cooker, knowing more of what I actually wanted and would use. I kept my Masterbuilt and now use it for Jerky and light smokes, like fish and fajita meats...might want to check it out. That Masterbuilt put out some pretty kick-ass shoulders and ribs and it was frustration free for the most part.

This is very similar to what I have....just a few years older: https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY $134.

Also, they make a cold-smoke add on for $50, I plan on picking up for it in the future. https://www.amazon.com/Masterbuilt-20070112-Smoking-Digital-Smokers/dp/B008DF6WWE

pizza stone

I'd also suggest:

https://www.amazon.com/dp/B00OXHQL3Q/ref=twister_B00GGMFK9M?_encoding=UTF8&psc=1
save your thermapen money and buy this. It works great for a LOT less money.

https://www.amazon.com/Weber-7203-iGrill-2-Thermometer/dp/B01MG2CNDL/ref=sr_1_3?ie=UTF8&qid=1498510072&sr=8-3&keywords=igrill+2

http://www.kickashbasket.com/store/product-detail.php?product_id=1

https://smokeware.com/products/stainless-steel-vented-chimney-cap

That would work great but I was talking about this https://www.amazon.ca/Weber-711001-Mountain-14-Inch-Charcoal/dp/B00FKE67V2/ref=sr_1_1?ie=UTF8&qid=1481408962&sr=8-1&keywords=weber+smoker

Its a gril but works amazing as a smoker. You can usually find them at a big box retailer for 150

I'd have to agree with the pit master... Albeit, I am biased as an amateur BBQ enthusiast. I'm not saying oven brisket can't be good, but it is an apple to oranges comparison. The cooking process is very different without smoke exposure. I feel like liquid smoke is a poor means of replicating the flavor. It can be done right but easily overdone. What kind of space are you working with? There are small vertical smokers. Do you have any room for a small grill? [This] (https://www.amazon.com/Stovetop-Smoker-Stainless-Indoor-Outdoor/dp/B00004SZ9D) seems like more trouble than it's worth but may be an option if you have good ventilation.

Might I suggest a Weber Smokey Mountain? They are awesome cookers and have an almost cult like following on the various BBQ forums and lots of videos on YouTube, this will help him learn quickly. They are well built (it's a Weber) and should last a very long time. Lots of BBQ teams use them too!

https://www.amazon.com/Weber-711001-Mountain-14-Inch-Charcoal/dp/B00FKE67V2/ref=cm_sw_em_r_awdotod_h8NCwb0JAB1MA_tt

I use an iGrill v2 to monitor my smoker temps (ambient & meat probes simultaneously). It's Bluetooth and limited range, but there are longer range options out there. Pretty useful being able to plot the temp over time on my phone: Weber iGrill 2 Thermometer https://www.amazon.com/dp/B01MG2CNDL/ref=cm_sw_r_cp_api_i_G9aGDbRNBNBKQ

Has anyone tried one of these grill-top pizza ovens?

I'm not looking to spend what I'd need to spend on an Ooni, like the larger capacity, and I'm tired of heating up my house with the oven on at 500F for an hour and a half. Skeptical, especially because this one is Pizzacraft, but thought I'd see if anyone else has had any luck.

Thanks!

I bought one of these:

http://www.amazon.com/gp/product/B007UFOUB8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

It has a remote receiver with a pretty impressive range and two probes, one designed to go in the meat and one to hang in the oven/cooking vessel. I'm fairly certain it's accurate because I tested it against my Thermapen and the readings matched.

Hey sorry to revive the dead thread, but I was curious which Maverick thermometer you have? I was really intrigued by the bluetooth smart therms, but I'm starting to think that those won't work as well as something like this.

This has been a long time discussion among peller smoker users. Traeger uses a ton of fillers and not much real wood.

https://www.smokingmeatforums.com/threads/new-info-on-whats-in-traeger-pellets.116254/

Here's a quote from the article regarding what makes up certain flavors of pellets.

​

>After some back and forth she said she would try and get me some info and took my #. I would have bet anyone 100 bucks that I never would hear back from her but today she called me and said she got a note from the mill with a breakdown of whats in the pellets. The base wood if you are on the west coast is alder and the east coast is oak. Mesquite or Hickory 100% base wood (alder or oak) with flavor oils no actual Mesquite or Hickory wood in the pellet

​

Honestly, Traeger's quality has gone downhill since they got big. Maybe ownership change? Either way, this aligns with their current business strategy; charge more for less quality.

If you want to make a pellet change, which I would recommend, CookinPellets is the number one recommendation among pellet smoker users.

https://www.amazon.com/CookinPellets-40PM-Perfect-Mix/dp/B00819OICI/ref=sr_1_1_sspa?keywords=wood+pellets&qid=1571774072&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzRkk3MDJESk9NTDRIJmVuY3J5cHRlZElkPUEwNDkxNjgwMVpGVTk2VkxKVTlDOSZlbmNyeXB0ZWRBZElkPUEwNDE3OTg5M0o2SkZXMkk4RklNMSZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

You can not go wrong with these. https://www.amazon.com/CookinPellets-40PM-Perfect-Smoking-Pellets/dp/B00819OICI/ref=sr_1_5?ie=UTF8&qid=1526397326&sr=8-5&keywords=pellets

However, I also have what is called "cash & carry" stores by me and I buy my pellets from them. They sell "Bear Mountain" pellets. I buy 20# bags of assorted woods and blend them myself, for $10.33 a bag. They burn great. Best, lowest cost, pellet I have personally found.

Yep, Masterbuilt electric smoker. Works pretty good, my first smoker of any kind. That is the water pan and wood tray that it came with. http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY

CookinPellets are pretty great, too.

Yep! These are all good tips. Also you might think about some Lavalock to seal up the door and lid a bit better.

https://www.amazon.com/LavaLock-Performance-gasket-smoker-STICK/dp/B01F9FE60K/ref=sr_1_1?ie=UTF8&qid=1495038103&sr=8-1&keywords=lavalock

I got a roll of foam tape to seal the door/lid better. A strip of it all around and I notice the temps a lot more stable and much less smoke leaking out. It’s fairly cheap and would work better than regular foil.

What to give the man that has everything? Something rare, something he probably won't think he needs...

1. Guava Wood! some darn hard wood for smoking. Great with pork and chicken as it is a fruit wood. Ok with beef. http://www.hawaiiguava.com/
   
   
2. a TORCH.. why not? Make creme Brulee, caramelize that sauce etc.
   
   Get the TS8000 and this :
   
   http://www.amazon.com/Booker-Dax-Searzall-Blowtorch-Attachment/dp/B00L2P0KNO/ref=sr_1_1?ie=UTF8&qid=1419274787&sr=8-1&keywords=searzall
   
   
3. How about if he wants to cold smoke some cheese:
   
   http://www.amazon.com/A-MAZE-N-AMNPS5X8-A-maze-n-Pellet-Smoker/dp/B007ROPJ1M/ref=sr_1_1?ie=UTF8&qid=1419274936&sr=8-1&keywords=wood+pellet+smoke+tray
   
   

I have one similar to this and I love it but I probably would not recommend it for indoor use. I use it on the patio and half my house still ends up smelling like smoke and meat after using it for a couple of hours. Plus, he'd have to find some way to vent it outside, something like coupling a hose to the vent in the top and putting the other end out a window?

Maybe try something like this https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M which he could use in the oven to add smoke flavor? Still would be a little concerned with smoke indoors though, especially in an apartment where you could lose your deposit if the smell sticks.

Fair enough. Still no interest in propane, though - at $50 or even for free. Table and bin are nice if you have a need or desire for them, particularly in your case since they were free. If I was going to spend $200 on upgrades I've been eyeing the modular cast iron grate and the "Slow 'N Sear" for awhile, but haven't been able to get myself to pull the trigger.

I can't say enough good things about my KAB4 burner. It cranks out heat and gets the boil going way faster than my old one. link here

Also as others have said the cooler plus brew bag is a great arrangement for the mash tun. It makes cleaning a breeze, you don't have to worry about stuck sparges, and you can crush the grain finer for better efficiency.

Nice, glad it works for you! I had the Amazin smoker tray, but found I didn't get enough airflow for it to work properly, that and sawdust was hard to find/overly expensive, so I bought the Amazin tube and use pellets. It burns through a little quicker, and runs a bit hotter, but it's much more forgiving with airflow.

If you're looking for a compromise between electric and charcoal, go gas. I use a propane smoker and it's super easy to use. You don't need to baby sit it, just add more wood every 45 min-1hr. I have the Char-Broil Vertical Gas Smoker. It's the refrigerator type you're describing. Comes with 3 cooking grates.

I use this one: https://www.amazon.com/Char-Broil-12701705P1-Vertical-Gas-Smoker/dp/B004J66WWG/ref=sr_1_1?ie=UTF8&qid=1486686832&sr=8-1&keywords=vertical+gas+smoker+charbroil

A-MAZE-N Pellet Smoker https://www.amazon.com/dp/B007ROPJ1M/ref=cm_sw_r_cp_api_liBDxbK6QSC3W


Look on eBay how to light and use them. Super easy

Its actually more than a stone but here you go! You just need to make sure that your grill is capable of getting hot enough 800+ degrees. It's no UUNI but it worked well for me!


Amazon link

I had a similar problem the last couple of weeks. I made these two recipes and substituted pumpkin for squash. The enchiladas are time consuming, especially waiting for the beans to cook down, but oh so delicious. You will get at least 10 meals out of it - and it freezes well.

Enchiladas

Aromatic Beef Stew

Also I smoked some pumpkin in my stovetop smoker and pureed it and added it to this Black Bean hummus recipe I found on reddit - whoa delicious.

It is still pretty cold around here, so the temp was around 25-30F when I was smoking. The Amaze-n-smoker uses pellets to create smoke at a low temp.

I use it for nuts and cheeses a lot in the Spring and Fall when ambient temps are lower. As it starts to warm up, I still use it, but will put steaks, chops and other things on a bed of ice in the grill with the smoke. If you like smoke flavor, it doesn't get any easier.

And thanks for the kind words.

I'm using an Eastman Kahuna I originally bought for turkey frying and its terrific for my needs. I like the larger stand it comes with and I think I timed it at boiling 5 gallons of water in something like 8 minutes. Honestly don't remember exactly but it's plenty fast and still controllable. $79 on Amazon.

Eastman Outdoors Portable Kahuna Burner with XL Pot and Wok Brackets with Adjustable and Removable Legs https://www.amazon.com/dp/B003GISCDK/ref=cm_sw_r_cp_api_a8ZzybZRQFP7N

char-broil vertical gas smoker

I would recommend the Pit barrel Cooker ($300) if you can swing it.

Additionally, amazingribs has a great database on grills and smokers.

I have really enjoyed my Masterbuilt Electric Smoker. Just be careful buying something like this if he hasn't talked about specific brands/methods of cooking. You don't want to spend a ton of time/money/effort buying something different than he was planning on using.

8 gallon kettle. I was doing a 6 gallon boil. Should have added another 1/2 gallon and reduced my temp a bit as about 2ish gallons evaporated off during boil.

I was right outside my garage but I have seen many other people brewing outside. And yes since it is boiling I'm not too worried about contaminants.

I don't know much about burners but that one looks a bit flimsy. The ones I have weighs almost as much as a full tank of propane. Maybe 5lbs less or so. It's pretty stout. Just saw the name in my pictures. I am using a Bayou Classic burner. Found it online here: http://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/ref=sr_1_3?s=lawn-garden&ie=UTF8&qid=1398888480&sr=1-3&keywords=Bayou+Classic+burner

And here it is from my LHBS site: http://www.learntobrew.com/store/item/392ma/-_Stock_Pots_and_Burners/Bayou_Classic_Banjo_Cooker_with_Hose_Guard_Model_KAB4.html

I've had the Maverick ET-733 for a little bit now. I like it pretty well.

http://www.amazon.com/gp/product/B00FOCR4UI/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

There's also the option of using an inexpensive stovetop smoker. Obviously you wont be able to cook anywhere near the volume of a larger, freestanding smoker, but the stovetop smokers work fantastic all the same and you can't beat the price/convenience.

I have this one and love it.

http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FOCR4UI

Marketed for grills/smokers but good for any situation.

It came with the Maverick ET732 thermometer. It is really useful and easy to mount and remove.

Just buy a burner if you don't care about the pot you could get a better for around the Same price.I have this guy and it's awesome


http://www.amazon.com/gp/aw/d/B0009JXYQY/ref=mp_s_a_1_9?qid=1450578367&sr=8-9&pi=AC_SX236_SY340_FMwebp_QL65&keywords=Bayou+Classic

I've had great luck using Masterbuilt electric smokers. I had this one, now have this.

Ours tend to get worn out much faster than usual, using it 6ish hours a day, 5-6 days a week. I prefer the digital one instead of guessing with a dial to try and get the temp right.

I bought a second hand smoker that didn't line up too well and leaked heat/smoke everywhere until I found a sealant.

https://www.amazon.com/LavaLock-Performance-gasket-smoker-STICK/dp/B01F9FE60K/ref=sr_1_1?rps=1&ie=UTF8&qid=1498888297&sr=8-1&keywords=smoker+tape&refinements=p_85%3A2470955011

I used that on the lid (on the smoker and the lid) along with some latches that locked the lid down to keep it sealed up real good.

Latches: https://www.amazon.com/Accessbuy-Stainless-Spring-Pack-90mm-Overall/dp/B01MR126O6/ref=sr_1_3?ie=UTF8&qid=1498888397&sr=8-3&keywords=spring+latches

If my explanation doesn't make sense, let me know and I will make a quick video.

Purchased these gloves recently and they're pretty solid: http://www.amazon.com/gp/product/B00HLPXL80

Otherwise a good thermometer is probably up there along with a decent slicing knife and cutting board if he doesn't have one.

Also, this is a great book IMO: http://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200/

THIS. You are going to want to get a burner that puts out crazy heat. I really like THIS model. 64,000BTU is on the low end for wok burners (pro burners are 120K plus) but is more than serviceable for a home cook. If you are unwilling or unable to get a high output gas burner you would be best served by listening to tsdguy and getting a nice heavy saute pan as trying to use a wok on a home stove is going to be a disappointment.

I also highly highly suggest you pick up Breath of Wok it has been invaluable for my wok cookery.

That will be good! for the burner side, S/S Chugger pump should do fine as well. http://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/ref=pd_sim_86_4?ie=UTF8&dpID=41Nd4L70Q5L&dpSrc=sims&preST=_AC_UL160_SR134%2C160_&refRID=0ZZ7KD388MKSQGTEH58F is a bit cheaper.

Ah yea I had one of those little masterbuilt electric smokers and it was hard not to end up with creosote with the limited air flow on it and the way it created the smoke so close to the food. I got decent results once I purchased their external smoker and ran it through dryer duct, which is what a lot of people online had done.

I'm sure if you keep at it you'll find a way to get better results. I'd try soaking the chunks and adding 1 at a time .. just go lighter on the smoke in general. If that doesn't work you might look into something like this .. it uses wood pellets and has a slower burn. Not ideal to have to sink more money into something but I know people that have gotten good results with them and it's portable if you happen to have other grills.

https://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/ref=sr_1_10?ie=UTF8&qid=1467141311&sr=8-10

Last burner you'll ever need.

Strong enough to hold 30 gallons of water and a vessel. I think there's a stronger version, too. Keep an eye on it. It'll boil over quicker than you think.

> https://www.amazon.com/BakerStone-AHXXX-Original-Grill-Top-Pizza/dp/B00GJIEBDO

That's pretty nifty.

I go with the duel prob [Maverick] (https://www.amazon.com/gp/product/B00FOCR4UI/ref=oh_aui_detailpage_o09_s01?ie=UTF8&psc=1) It is really a game changer... it comes with a clip for the kettle kept so it isn't resting on metal rack or anything, can also set both probs to beep to a receiver inside the house so you can lay on the couch while the smoke does it work. Pricey yes. but well worth it.

Something like a KAB4 burner and propane tank would be ideal:

https://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY

Then you can grab a 10-15.5 gallon pot, either from Amazon (Bayou or Concord), Homebrewing.org, MoreBeer, etc.

A couple paint strainer bags or specially made "Brew Bag" can act as a filter.

This should add up to about half your budget. Then you can look into other recommendations here in the thread for the rest.

I haven't read much about indoor smokers. Maybe an electric smoker he can plug into a wall inside? You'll have to research how safe that is and how good they.

https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY

Rinkelstein hit the nail on the head to make sure you are using the wood chip holder correctly. That should get you a decent amount of smoke coming out of the vent hole on top.

I also have an MES30 and from the recommendation of other forums purchased the A-MAZE-N 5x8 Pellet Tray. It's very simple to use and will definitely give you much more smoke. Here is a link to the product, https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M. Simple youtube videos will show to how to load it and light it.

Judging from some of your responses I think you need to regulate the temeratures a bit better, both the cooking environment and the meat temp.

Try out THIS unit or something similar. You can set one probe to monitor the temperature inside your smoker and the other to monitor the internal meat temperature. You will get much better results knowing these two bits of information.

This if you want to replace his remote thermometer. Thermapens are awesome too but make sure to get the latest model--it has a backlight.

A lot of people, myself included, prefer the banjo style burner. I have a Blichman which I love, but Bayou makes one as well for a lot cheaper. I think they have basically the same burner, but the Blichman has a much sturdier stand.

Something like this is what i would traditionally use to seal a fireplace or smoker. There's cording out there too, but the flat sealer would probably work better if you have an offset with a curved lid.

A knockoff Bayou KAB4 - https://www.webstaurantstore.com/backyard-pro-outdoor-range-patio-stove-with-hose-guard-210-000-btu/554BPHP17.html

Or the real deal - https://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY/ref=pd_lpo_sbs_86_t_0?_encoding=UTF8&psc=1&refRID=1EZAJA23QSXG0Q3DEHG9

My kettle is 16" diameter and the large burner fits perfectly. And the frame is heavy duty.

i bought a nomex gasket kit before my first smoke and id say it was a great investment. it sealed completely on my second smoke and does not leak at all.

http://www.amazon.com/gp/product/B00JO00S04?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00

The cookin pellets CookinPellets 40PM Perfect Mix Smoking Pellets https://www.amazon.com/dp/B00819OICI/ref=cm_sw_r_cp_apa_CEHizbMJ3WQQ6 are one of the biggest recommended brands and i used a smoke tube. I'm going to try putting a gasket on the lid.

I got this and it works awesome. Haven't had an issue at all.

​

https://www.amazon.com/gp/product/B01MG2CNDL/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1

Some comments and suggestions to the others with the same smoker. Its a Dynaglo and it comes in two sizes, the one pictured is the small one. I have the larger size, and it would probably accommodate 2 turkeys... I don't have to cut my rib slabs or briskets or anything down to size with the large one, it all fits - the smaller ones you might have to cut up your larger pieces of meat to make it fit.

The inside right side is all a hot spot, even heat distribution is difficult. I added these things across the bottom shelf that helps with heat distribution:
https://www.amazon.com/Grill-Greats-4806-45-Briquettes-Grilling/dp/B00FIX8QA0
I've also seen people make heat shields/baffles to try and get the heat moving to the other side. This is probably a much bigger problem with the large version though.

As OP stated, get some food grade RTV and seal it up real well, large version comes with oven door rope style seal on main door and 2 buckles to close it up tight, so it seals well. You may also want some heat seal like this for the doors on the smaller version https://www.amazon.com/LavaLock-Performance-gasket-smoker-STICK/dp/B01F9FE60K/ref=sr_1_11_sspa?s=lawn-garden&ie=UTF8&qid=1522606446&sr=1-11-spons&keywords=bbq+door+heat+seal&psc=1

Im also assuming OP added his own water pan, as I dont believe either size comes with one - the large one does not however.

You could go with something that has a banjo burner, like the Bayou KAB4 might give you better control of your heat.

If you are gonna spend as much money on Pellets as the Traeger brand costs, then I suggest go to Amazon for some CookinPellets, they have either the Perfect Mix, or Hickory

Those are twice the size bags of Traeger, so keep that in mind when comparing price.

I use the perfect mix when I'm smoking stuff. If I am just using the Traeger for heat, for example when I have ribs wrapped in foil or I'm grilling burgers, I use cheap stuff that I get at Cash and Carry. They are $6.99 a bag and basically the same as Traeger, which is Alder wood mixed with a little flavor wood.

KAB4 or SAB4 are great options!

https://www.amazon.com/Bayou-Classic-KAB4-Pressure-Cooker/dp/B0009JXYQY

I typically hit 75%, occasionally getting up to 80%.

I mill my grains at home in a Barley Cursher. I have the rollers set as close together as I can get them while still being able to fit grain through. I am basically making flour.

I use a The Brew Bag in my 42 quart kettle, the mesh is very fine and I can get away with a very fine crush.

I have some silicone grill gloves and we squeeze the shit out of the bag.

No laudering, no sparging. I do a full volume mash, I don't add any water throughout the process at all.

This Stovetop Smoker works well for a friend of mine.