Best products from r/smoking

We found 250 comments on r/smoking discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 632 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

Top comments mentioning products on r/smoking:

u/Roadhead-dfw · 1 pointr/smoking

I usually split my briskets between the point and the flat.

You dont have to do that. However I always put the temp prob in the smallest cut of meat. When its done move the probe to the next largest.

Fat melts at a specific temperature. I get cooking steaks to a feel however unless you cook the same size and cut regularly getting it right isn’t going to happen.

I was a line cook for years. Cooking to feel is easy when you make 30 steaks a day. Really hard when you cook a few briskets a month. And if you are wrong, getting a brisket back to temp is a bitch.

Tp20 is a cheap remote probe available on amazon.
https://www.amazon.com/dp/B01GE77QT0/ref=cm_sw_r_cp_api_theeAbZ6JXVWA

but almost any will do fine. Having multiples could help a lot. Alternatively if you are confident in your built in smoker thermometer you could use the second grill temp probe in another piece of meat.

As for trimming or separating aaron franklin from Austin, TX, an award winning bbqer, has shared quite a few of his processes on youtube and at bbq university. The audience in the second video is made up of bbq restaurant owners and competitive bbqers looking to up their game. Im sure there are a few hobbiest in the bunch but not a lot at the price of it.


Trimming
https://youtu.be/VmTzdMHu5KU

Brisket Camp 2015
https://youtu.be/yaMgt1Altys

Best of luck! Im sure it will turn out great!

u/aManPerson · 1 pointr/smoking

i'm not done with my build yet, but i think having this offset pellet cold smoker, paired with the electric smoker temp regulation, could give you what you need.

before this, i used an AMZNTS https://www.amazon.com/Amazen-Pellet-Tube-Smoker-12/dp/B00CS6YFIC/ref=sr_1_1?ie=UTF8&qid=1480448519&sr=8-1&keywords=amazen+tube+smoker on a gas grill. i put this on the gas grates, in the back, and had only the front burner on the lowest setting. i wedged a grill brush to keep the lid opened 1". i needed constant air flow to keep the pellets lit. just the smoke from those few pellets added AMAZING great smoked flavor. great depth and detail. that's why i think any smoke generated from smoldering pellets can make great flavor.

have you looked at http://smokedaddyinc.com/ ? they seem to have good devices and i think they are a small enough company that they'd be willing to talk with you and maybe work with your odd shipping arrangement. i have not used their products, but i do think they will work nice. i think some of their products are over designed/over engineered, but i do think it will make good quality smoke/food.

u/bravokiloromeo · 2 pointsr/smoking
  • 14 lb brisket from Painted Hills Farm (local to me). It's somewhere in the ballpark of USDA Choice, and only ran me $1/lb more than a non-local Choice brisket ($5/lb), so I'll eat the difference and support my local farms. Costcos here don't carry the Prime briskets.

  • Seasoned with salt + pepper like any sane person.

  • Smoked with hickory in my 22.5" Weber Kettle for 12.5 hours using /u/DarkScorpion's awesome guide, and then rested for 2 hours. Didn't have any issues - the guide is really all you need.

  • Used a ThermoPro TP08 to monitor temps. Doing it overnight (2330-1200) was a little unnerving but once the fire got up to temp around 1am, I was a little less worried. Held a temp of 239F like a rock the entire way, with spikes up to 250 when I had to open the lid and rotate. EDIT: Forgot to mention I pulled at 195F.

  • Overall it turned out great for my second brisket. The texture is awesome; did the probe test before I pulled it and it was like probing warm butter. I'm limited by the quality of brisket I can find here, but I might try to spritz with apple juice or something else to get a sweeter caramelization on the bark (preferred taste).

  • I am going to get rid of my Pit Barrel Cooker now. It just gave me mixed results with everything, and is wasteful on charcoal. The Weber Kettle just does it all IMO.

  • The TP08 is a great inexpensive thermometer that I saw someone here recommend. Did a great job monitoring the temps while I slept. Only hiccup was that the alarm randomly sounded at 3am this morning, even though the temps were stable.
u/morkchops · 16 pointsr/smoking

Brisket is a challenge. I have gotten the hang of it pretty good, after several tries. I do mine like they do in Texas, because, well I live in Texas.

Don't cut your brisket up in smaller pieces, its not going to turn out correctly, ever. It's really meant to be cooked all together.

Step 1: Trim

I square off the brisket flat - the flat typically has really uneven edges huge chunks of hard fat and other stuff that won't cook down. So the goal with the flat is to get all the sides of the meat even thickness and to reduce, but not completely remove the fat cap.

For the Brisket Point, I want to build bark on meat so I'm aggressive with the trim. The point is heavily marbled, so we don't need to maintain as much exterior fat here.

Step 2: Season

Salt and pepper all over. That's it.

Smoking for long hours is going to pretty much hide any flavors you put on the brisket anyway, so just S&P for me. But here you can try things out and get creative. Unless you are trying to do Texas style, which is S&P.

Step 3: The cook

I have an electric pellet grill. It uses little wood pellets to heat and smoke. I set this to 275F (135C) and put my brisket on and close the lid. Now I walk away. I do nothing except make sure the fuel is good for 6 hours. This first 6 hours is where you get the bark.

After 6 hours have passed - I open the lid for the first time. I'm checking the bark here. if its light go another hour. if its where I want it it's time to wrap. Some people wrap in foil - I disagree with this.

I use butcher paper: https://www.amazon.com/Pink-Butcher-Kraft-Paper-Roll/dp/B06XCCQ9K4

The butcher paper protects the bark, it breathes unlike foil, and you want it to breath.

At this stage I'm 6 or 6.5 hours in now. This is the first time I'm putting a probe in. I expect to be 155F - 165F (68C-74C)

Brisket is wrapped back on the smoker, and probed. I'm watching fuel and just watching the brisket come up to temp.

At 200F (93C) I'm using my probe to test the brisket in various places. The probe should go right through meat with little to no resistance. Remember I'm still wrapped so I'm poking through the paper as well. (just don't go all the way through and let the juices out of the bottom.) the brisket is probably going to be "done" Between 205F and 210F (93C-98C) But the poke test is more important than the actual temp - just dont go over 210F(98C)

Now I pull it off and wrap it in a towel. I put it in a cooler until the temp drops down to about 160F (71C) Perfect serving temp.

​

Hope at least some of this is helpful!

u/Sit-Rep · 6 pointsr/smoking

Heres the deal with the weber smoker:


If you aren't filling up that top grate with 3 racks of ribs, or even filling the bottom grate there is honestly no point in using it unless you just want a fun hobby thing to do.

If you only want to do 1-2 racks of ribs, go grab a weber 22 inch kettle off craigslist. I got mine for 20 bucks.


It's ROI for charcoal use and time is very high compared to other smokers. Here are some tips that have gotten me lots of rave reviews on bbq using ONLY this smoker:

  1. Always cook as much as you can.
  2. Temp sweet spot is around 225-250
  3. DO NOT TRUST THE LID THERMOMETER. It is always cold/off by 20 degrees minimum.
  4. Get a good remote thermometer. The thermopro here is a good one to start with.
  5. Consider getting a bbq controller. Its like CHEATING with a cook. I have the BBQ IQ130 (bluetooth), but the 120 on amazon here is amazing.
  6. You can fill both the top and bottom grates with food. The max I have done is 2 small 14 lbs briskets on the bottom, and 3 pork butts on the top. Get a heavy duty table to use to set your stuff on when you need to wrap and rotate meat during a cook.
  7. FILL THE WATER PAN UP, PERIOD. It acts as a buffer and helps control temp and keep it regulated. I fill with cold water. Every 2-3 hours on a cook I have a hose I carefully put in it, fill it up, and it keeps temps where they need to be.
  8. Once every 4-5 cooks, do a HIGH HEAT BURNOUT with WOOD to get all the random flaky shit off it.

    The weber is a great backyard cooker. Many people win LOTS of competitions with them. It will serve you for MANY, MANY years if maintained well.
u/flyinpanda · 7 pointsr/smoking

Hey. This recipe is a great starting point and is very detailed: http://amazingribs.com/recipes/porknography/perfect_pulled_pork.html

Before you get started, the most important thing you need is an accurate thermometer. The best ones are any of the remote ones so that you can leave the smoker alone for long periods of time. Anything like this: https://www.amazon.com/ThermoPro-Wireless-Digital-Kitchen-Thermometer/dp/B014DAVCP4/

Otherwise you need: charcoal, charcoal chimney, wood chunks of your choice (for your smoker chunks or even small logs are better than chips).

I'll let the recipe do most of the talking but here are the basic steps:

  1. Trim pork butt, making sure to remove any chunks of fat or skin.

  2. Dry brine, preferably at least 12 hours. Pork butt is thick so we want some salt penetration.

  3. Throw a rub of your choice on the meat. This is the one from the recipe http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html. Any rub will do though. Sugar is good because it helps develop the bark (that crispy outside of the meat).

  4. Light your charcoal chimney in your smoker and remove it once it gets going. Add the wood. Use the vents to stabilize the temperature. Anything from 225 to 275 is fine for pork butt. For more on calibrating your smoker http://amazingribs.com/tips_and_technique/offset_smokers.html

  5. Stick in the pork butt and let it go until the meat hits an internal temp of around 200. At that point it's ready to check.

  6. Most pork butt has a decent sized bone in it. The meat is ready when you can twist and pull the bone out with your hands. If it's boneless, you can go by the temperature or the feel.

  7. Pull the pork and taste. It prob needs a little bit of finishing salt. Serve it as is with sauce on the side.

    Good luck!

    If it goes to shit, remember you can always finish it in the oven! Keep that in mind if it ends up taking too long.
u/Cdresden · 1 pointr/smoking

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.

u/retailguypdx · 1 pointr/smoking

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.

u/NerdyDadGuy1981 · 1 pointr/smoking

It just takes a little practice and building up confidence... while getting to eat way better BBQ than you get at most restaurants and way more fresh.

If you don't already have one, you really need to get a digital thermometer like this one.

And I highly recommend this book for some great recipes - smoked meatloaf was really good. The mac n' cheese recipe is ridiculous.. family/coworkers know me for it. It has a lot of other great tips for the WSM too.

Welcome to the club, it's such a delicious hobby.

u/imatwork123456 · 2 pointsr/smoking

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!

u/LVOgre · 2 pointsr/smoking

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

u/attunezero · 2 pointsr/smoking

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.

u/Super_Bob · 9 pointsr/smoking

I can't tell if you cut the wrong way across the grain or not but you definitely need to up your knife game. That frozen fish knife you're using will hack the meat to shreds no matter which way the grain is running.

I highly recommend this Victorinox 12-Inch Granton Edge Slicing Knife for carving up your finished BBQ, one long cut instead of back and forth makes for beautiful slices. And if you get it be sure to get an edge guard like this too, this knife is wicked sharp and you'll want to protect it when not in use. I have one and trimmed the end of the guard at an angle so it fits the knife perfectly.

Regardless of the cuts the brisket looks like it turned out great!

u/JThoms · 1 pointr/smoking

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.

u/B-Wing · 9 pointsr/smoking

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).

u/le_meme_faces · 2 pointsr/smoking

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.

u/ranegyr · 5 pointsr/smoking

I purchased a ThermoPro TP-07 back in October. One the first use it was great. On the 2nd use, it stopped working but I am convinced that it is because i left the probe on the grill and it got too hot. There is a max temp allowed. I emailed the seller and told them the truth that i may have done it but i didn't realize it couldn't work that way; so they replaced the probe free of charge. I've used it numerous times since and it's been great.

https://www.amazon.com/gp/product/B014DAVCP4/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1

u/onemanlan · 1 pointr/smoking

The offset you mentioned, WSM 18 inch, or Chargriller Akorn. It sort of depends on the variety you want in your grill. I love my WSM 14 except for the size. Great grill and I still have it. I use a Kamado Big Joe now primarily and would be hard pressed to give it up. Part of me yearns for an offset, but I have a difficult time justifying it when I'm pretty happy with the KJ. The Akorn is a nicely priced semi-perfect substitute for it. Also doesn't weigh a ton! Good luck with it.

u/bigdpix · 2 pointsr/smoking

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 ;)

u/daonemanshow · 7 pointsr/smoking

It all depends on what you want it to do, and how much attention you want to spend doing it.

Lots of people recommend the Weber Smokey Mountain. It is a great smoker.

If you want a "set it and forget it" type. Go electrical

The high end is a ceramic smoker. The Big Green Egg (1000$+) has a serious fan following, but you can get the same results from The Kamando. Costco has season ending sales which put the grill around 550$.

Please start by reading, and going back to, this website.

I would stay away from offset smokers at your price range.

If you are a DIY type person, build your own

Good luck, and happy BBQing!

u/ipxodi · 2 pointsr/smoking

One of the best "reference" sites is Meathead Goldwyn's amazingribs.com. He also just released a book -- more technique than recipes, although there are a bunch.

Another really great smoking book is Franklin Barbecue. This one is much more about the technique and has only a few recipes. But reading it helped my understanding of the process and really ramped up my game. (and I'd already been smoking for several years.)

And of course anything by Steven Raichlen - http://www.projectsmoke.org

Meathead's Book: https://www.amazon.com/dp/054401846X

Franklin book: https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200

Good luck -- smoking is a lot of fun and you never quite "get there" -- you are always learning something new...

u/WallyTheDogg · 4 pointsr/smoking

This is slightly over your budget, but you can find variations. If you have a restaurant store in your area, check there. I picked up this knife for $38 locally.

What you are looking for is a "slicing knife." When your bacon is done and ready to be sliced, put it in the freezer for 20-30 minutes. It will firm it up and make slicing much easier. Good Luck!!!

https://www.amazon.com/Victorinox-Swiss-Fibrox-Slicing-Granton/dp/B0000CFDB9/ref=sr_1_3?ie=UTF8&qid=1486495649&sr=8-3&keywords=Slicing+knife

u/LoweringTheBar · 2 pointsr/smoking

A less expensive option is the ThermoPro, which I’ve been using for a few months. I’m not in love with it, but it does what I expect it to (accurate readings, wireless, reliable), and for only $37.00. What I don’t love is that the screen flashes different colors toward the end of the cook to indicate you’re close to target temp. Great for steaks, but not great if it’s on your nightstand for an overnight brisket cook, and you can’t turn it off. Still, for the price, I’m happy.

ThermoPro TP07 Wireless Remote Digital Cooking Food Meat Thermometer for Grilling Oven Kitchen Smoker BBQ Grill Thermometer with Probe, 300 Feet Range https://www.amazon.com/dp/B014DAVCP4/ref=cm_sw_r_cp_tai_DYI.zbKH1R9K6

u/Bobdole462 · 2 pointsr/smoking

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.

u/TX727 · 5 pointsr/smoking

Only one comment, lol. Get a better knife, something along the lines of this. That's a bread knife you have there and really doesn't work that well. Looks good though. Nice job on the cook! Amazing bark!

u/PapasSmokehouse · 1 pointr/smoking

Impressions: As always, the meat was fork-tender after a 20 hour cook at 135 degrees in the sous vide. The taste was excellent, with a nice level of smoke, and the fat rendered perfectly. One thing I would do different is to let the meat rest a bit longer following the sear (only waited about 5 minutes) to hopefully prevent the amount of "fall apart" I had while slicing. Even though my knife is razor-sharp, I had a hard time making nice slices, but everyone loved it.

u/manaworkin · 5 pointsr/smoking

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.

u/Rofeletan · 3 pointsr/smoking

I am very happy with my WSM, holds temp like a champ and feels solid.

$300 on amazon with free shipping - http://www.amazon.com/Weber-721001-Smokey-Mountain-Charcoal/dp/B001I8ZTJ0

u/DJDomTom · 1 pointr/smoking

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?

u/packfn12 · 1 pointr/smoking

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.

u/kingofthesofas · 3 pointsr/smoking
  1. It depends but that should be close. A rough estimate is 1 hour per uncooked lb.

  2. Yes. For an example it was about as cold as it ever gets in Central Texas last week (14 degrees). I smoked a brisket over night and I had a heck of a time keeping the smoker hot enough even with as big a fire as I could manage. I ended up having to finish it in the oven (it still turned out great though https://imgur.com/gallery/zOdoX). If it is cold outside you need a bigger fire and some smokers are not up to the task.

  3. Franklin's BBQ in Austin is considered the master of Brisket in a land in which you can throw a rock and get good BBQ anywhere it lands. He has a ton of good youtube videos and even a book if you want to learn more.

    Video: https://youtu.be/VmTzdMHu5KU

    Book: https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200
u/OneFishTwoFish · 2 pointsr/smoking

The Weber Smokey Mountain has a great reputation.


I smoke on my Weber kettle, which is closer to your price range but isn't a true smoker. It takes more care and feeding, but I can still make great pulled pork and brisket (I smoke the brisket for about 4 hours, then wrap in foil and stick it in a 200-225F oven for another 4-8 hours).


One of these days I'll upgrade, but I haven't decided if I'll go with metal (like the WSM), ceramic (Big Green Egg), or a cold smoker.

u/Andrizzle · 1 pointr/smoking

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.

u/crux23 · 3 pointsr/smoking

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.

u/Litigiousattny · 4 pointsr/smoking

You need to season it. As good as the workmanship is on the Weber, they need to be seasoned to work right. The best instructions I have seen for seasoning a new wsm is, believe it or not, the review that Harry Soo wrote on amazon. Harry is the pit master for Slap yo Daddy Bbq, multiple national championships, and all he uses is the 18 inch wsm.

http://www.amazon.com/gp/aw/review/B001I8ZTJ0/R2BJ7GXCST6H7S/ref=mw_dp_cr?cursor=1&sort=rd&vs=1

u/Boggleby · 3 pointsr/smoking

I gave up my other grills for a weber kettle and have been happy with the choice ever since.

For slow cooks, look up the snake method. It's fantastic for things like a pork butt for holding a lower temp for hours. I picked up two things that made it much easier for me do the cook without as much stress.

The first is a Thermapro 2 probe wireless thermometer so I can monitor the grill temp and the meat temp. So i can basically ignore the grill while it smokes the meat and enjoy my company instead of focusing on the grill.

The second is Tip Top airflow regulator. This sits on top of the exhaust and uses a temperature sensitive coil to open and close the vent to help control airflow. Takes a little practice to get used to, but when you do, it really helps with my temp stability.

(Those should not be affiliate links but I wouldn't know one if I saw one)

u/TribeFaninPA · 24 pointsr/smoking

I have this one: https://www.amazon.com/gp/product/B06ZZRR7XD/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1

It works great. Pack the pellets in it tightly. I use a propane torch to light it - direct flame for about a minute, then let it burn for another three or four minutes before blowing out the flame. It will smolder for about 5-6 hours when full. Great for cold smoking cheese. Also good for laying more smoke on whatever you have in the smoker.

u/Arctic_Scrap · 1 pointr/smoking

That is a good electric smoker, I have the same one but an analog so it's harder to control the temp on mine. You need chips for the digital one and I've also heard the chip tray is pretty small in it. People remedy the small chip tray with the Amazen Pellet Tube. You want to open the door as little as possible so this lets you go the full smoke time without needing to add more chips. Getting a wireless dual probe like the ThermoPro can take a ton of the guess work out of smoking also.

That digital smoker + the wireless probe would make smoking not much more difficult than throwing something in the oven.

u/High_Speed_Chase · 2 pointsr/smoking

You need 3 books.

Franklin Barbecue: A Meat-Smoking Manifesto https://www.amazon.com/dp/1607747200/ref=cm_sw_r_cp_apa_fBcDzbYN9KZW9


Meathead: The Science of Great Barbecue and Grilling https://www.amazon.com/dp/054401846X/ref=cm_sw_r_cp_apa_YBcDzb7V60BMC


Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp) by Steven Raichlen (2016-05-10) https://www.amazon.com/dp/B01FEKD1XI/ref=cm_sw_r_cp_apa_ACcDzbGV4NSBK

You're welcome.

u/GeekDad12 · 3 pointsr/smoking

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

u/pingomg · 2 pointsr/smoking

I went with the Thermo Pro TP-20 when i was looking for a thermometer. I did an ice bath when i got it to make sure that it was on point, and it was. It has preset meat temperatures, but i always end up using the program or BBQ settings. The sending unit at the smoker has a nice hook on the back so you can hang it from a handle. In rain i just put sandwich bag over it to keep it dry. The receiving end, i can walk anywhere in my house and receive the temperatures. I am very happy with this unit.

u/THSSFC · 2 pointsr/smoking

Got a Thermopro TP20: https://www.amazon.com/dp/B01GE77QT0/ref=sspa_dk_detail_0?psc=1&pd_rd_i=B01GE77QT0&pd_rd_wg=aREHz&pd_rd_r=NVP6BR8RQH15JD89K8G0&pd_rd_w=p3Fqm

Works fine, and I've been really happy with the reception--from anywhere I am on my property (small city lot) it works great.

However, I was disappointed that there is no way to calibrate the probes. I've taken to just buying spares to replace the old ones when they stray. Is there any device out there that allows calibration? Is this a good feature? Or is replacing probes the best way to deal with this?

u/StaticR0ute · 3 pointsr/smoking

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!

u/Zeddikus · 1 pointr/smoking

I will go against the grain, and say to get a cheap Kamado style like this: Akorn with one caveat. You need to be able to store it out of the elements and remember to empty it of ash after a cook. For my money, between what you have listed and a Kamado style, I find the Kamado more efficient with a slightly higher learning curve (you really have to raise your temps slowly) but beyond that, it is more efficient on fuel, once you get it dialed in it holds temps better for longer, plenty of room, and a versatility the others do not.

Just a thought, at the least.

u/VacuumSealedBrisket · 1 pointr/smoking

I use the ThermoPro TP07. Honestly, I got it because it was cheaper than the others, and I didn't know how much I'd be really using it. Now that I have it, I use it ALL THE TIME for everything. I even use it when I make bread. It's been used a ton since I got it last October and I haven't had to replace the battery yet. It works great although it feels a bit cheap. That doesn't bother me since it gets the job done at a fraction of the cost of the other ones. We will see how long it lasts. Might invest it a nice one if this guy ever dies since I do use it a bunch.

u/drakoran · 1 pointr/smoking

I got one about 3 months ago. Used it about 6 times, so far so good. My roommate owned a similar one with the glass front door, but I don't think it is worth the extra money. It doesn't hold a lot of wood chips so you have to keep loading it and can't leave it a long time. I bought the cold smoker attachment http://www.amazon.com/Masterbuilt-20070112-Smoking-Digital-Smokers/dp/B008DF6WWE and it is definitely worth it. I use it for cold smoking and also regular smoking just because it holds a lot more wood chips so I can let it go for a few hours without checking on it.

u/rahb0sse · 1 pointr/smoking

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...

u/playswithdolls · 1 pointr/smoking

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.

u/jonkim16 · 1 pointr/smoking

Agreed! I have the MES 30 and I use the AMZN tube that generates 4 hours of great smoke. Very easy and tasty. Amazen Pellet Tube Smoker 12" https://www.amazon.com/dp/B00CS6YFIC/ref=cm_sw_r_other_apa_Wq-DxbBW9PBYX

u/charisma1 · 1 pointr/smoking

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.

u/jtskywalker · 15 pointsr/smoking

Yeah! I love my Masterbuilt. I highly recommend the side attachment.

u/bnbtnt2 · 1 pointr/smoking

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?

u/Chayday · 1 pointr/smoking

I have a MES40, and one thing I have come to believe is that because the heat source of the smoker is coming directly from the bottom of the smoker, I try to smoke my meats with fat caps(brisket), and bones(ribs) face down. Some people have very stringent beliefs about fat up/down, but I believe it depends on your smoker and where the heat source is coming from.

ALSO, I cannot recommend enough switching off wood chips. I have found much better success using an A-Maze-N pellet holder. It's less work and imo gives me a much more consistent result.

https://www.amazon.com/MAZE-N-Amazen-Pellet-Pitmasters-Pellets/dp/B00LLIQRZW

or

https://www.amazon.com/Amazen-Pellet-Tube-Smoker-12/dp/B00CS6YFIC

u/wharpua · 3 pointsr/smoking

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.

u/niknoT- · 2 pointsr/smoking

I bought this one back in 2014. Works just fine for what I use it for; mainly bacon and ham. I caught it on sale for ~$70-80. You just need to go slow when slicing, and it helps to have your meat cold. Easy to clean.

u/kolldro · 2 pointsr/smoking

It increases the capacity so much and makes it easier to add chips. Not to mention you can turn just the smoke on for things like cheese or salmon. I’ve done salmon and it’s delicious.

Masterbuilt 20070112 Cold Smoking Kit for Digital Smokers https://www.amazon.com/dp/B008DF6WWE/ref=cm_sw_r_cp_api_i_X3hdBbNQ30WA2

u/52electrons · 1 pointr/smoking

I got this one.

Premium Pellet Smoker Tube 12" - 5 Hours of Billowing Smoke - for any Grill or Smoker, Hot or Cold Smoking - Easy, safety and tasty smoking - Free eBook Grilling Ideas and Recipes - LizzQ https://www.amazon.com/dp/B06ZZRR7XD/ref=cm_sw_r_cp_api_9DRYAb5075EVC

u/kapeman_ · 3 pointsr/smoking

Do you have a good thermometer system? If not, you need to get one.

I did and it changed the way I smoke and dramatically changed the way I grill. No more guesswork and I have a remote sensor which is great.

The results with this new method on the grill are astounding!

I can't recommend this enough.

this is what i have

u/pokerchef24 · 2 pointsr/smoking

Thank you!! I used an 11-inch slicing knife. I got it really cheap and it worked great!

Mercer Culinary M23011 Millennia 11-Inch Granton Edge Slicer, Black https://www.amazon.com/dp/B000PS1HRM/ref=cm_sw_r_cp_api_i_52biDb4DJ1VSB

u/cheekygeek · 1 pointr/smoking

Well, it wasn't just the price. The SmokinCube has 87% of buyers giving it 5 stars (plus another 8% giving it 4 stars) vs the 12" A-Maze-N tube 80% giving it 5 stars (12% giving it 4 stars). They are probably both great products, but 7% more 5-star reviews PLUS a lower price seemed like a no-brainer on which to try first. While going back to get the exact figures, I also now see THIS hexagonal one which gets 91% 5-star (plus another 6% 4-star) and even cheaper than the SmokinCube. https://www.amazon.com/Premium-Pellet-Smoker-Tube-Stainless/dp/B06ZZRR7XD/ I probably would have bought THAT one, if I had seen it two days ago.

u/drewjy · 1 pointr/smoking

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

u/MeowserIsCute · 1 pointr/smoking

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.

u/Bufo_Stupefacio · 1 pointr/smoking

If you feel like you aren't getting enough smoke flavor, you can get one of these or one of these.


CookinPellets makes the best pellets I have tried so far....do some research on pellets, if you can, before you buy - ones made with 100% flavor wood are pretty far superior to ones made with filler wood mixed with flavor wood oils. Many companies mostly oak or alder (depending on where they are located) and just very minor amounts of the flavor woods - or just wood oils - but will market it as Cherry Pellets, Hickory Pellets, etc.

u/anonmarmot · 3 pointsr/smoking
  1. not necessary, have WSM, did self backed tape thing without additional and it worked fine

  2. You want a remote dual probe thermometer anyways, which removes the need to do this. here's the one I use. The dome temp isn't as relevant. It's also not always off by a consistent temp from the grill grate, at least not enough to do what you're suggesting as a perfectly fine alternative. Imagine taking off the lid to spray something and putting it back on. Is it going to be the same temp differential as if you had the lid on for the last half hour?
u/norcon · 1 pointr/smoking

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

u/bowbeforejebus · 2 pointsr/smoking

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.

u/NewYorkerinGeorgia · 2 pointsr/smoking

Consider this. It's just like the BGE but costs around $300

http://www.amazon.com/Char-Griller-16620-Kamado-Charcoal-Barbecue/dp/B00GJEPTJS

Changed my life. Makes amazing food of many kinds: smoking, grilling,even pizza.

u/jfastman · 1 pointr/smoking

>It looks like you may not have fed it enough wood to keep the smoke on it

I plan on getting one of these cold smoker attachments. Do you think that it's a good investment?

>Masterbuilt had a problem with their heating elements and the fire box on some of the older models.

I just bought this smoker in the fall of 2015. I hope it's okay. How would I know if the element is messed up?

Happy cake day BTW

u/evanlawl · 3 pointsr/smoking

https://www.amazon.com/gp/product/B014DAVCP4/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

Pretty cheap right now, excellent thermometer. You can hook it on a handle and go in the house and see live updates in temp.

u/marakush · 1 pointr/smoking

You can always use a smoke tube, Also just wrap small wood chips in tin foil poke a few holes in it. Remember to use a good thermometer for your smoker/grill temp and food temp. Happy smoking!

u/_--___ · 2 pointsr/smoking

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.

u/binginJAK · 3 pointsr/smoking

Found this on Amazon for $123 and has decent enough reviews.


Edit: This also seems pretty good for home use and is $100.

u/iamacannibal · 1 pointr/smoking

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

u/dingledorfer2 · 1 pointr/smoking

If you want something cheap that lays on a lot of smoke, look at these two: https://smile.amazon.com/Smokehouse-Products-Little-Chief-Smoker/dp/B000ZKZJMY/ref=sr_1_1_sspa?ie=UTF8&qid=1539126232&sr=8-1-spons&keywords=little+chief+electric+smoker&psc=1

https://smile.amazon.com/Smokehouse-Products-Chief-Front-Smoker/dp/B000ZL182I/ref=sr_1_1?ie=UTF8&qid=1539126358&sr=8-1&keywords=big+chief+smokers

Originally made for smoking fish, these things are great for jerky as well. While neither will fully cook larger pieces of meat, they will put some serious smoke on it and you can finish the cook in your oven or grill. You can also use it as a dehydrator. Just leave out the wood chips. It runs at about 165 degrees F when ambient temperatures are near 75.

As an example, for slabs of spare ribs I put them in my Big Chief and burn 2 pans of wood chips which takes 1 1/2 to 2 hours. I leave them in for a total of 3 hours and then wrap in foil and move to my pellet grill at 225F for another 2 hours. Unwrap, slather with sauce and give them another 10 to 20 minutes for the sauce to set.

If I did the whole process in the pellet grill they wouldn't have half the smoke flavor and would take just as long.

​

​

​

u/StumbleBees · 5 pointsr/smoking

It's not the best in terms of interface, but my Maverick dual probe has worked well enough for me for 4 years now.

Here it is for $35.


I've heard good things for the thermpro TP08. Here it is for $46.

u/Tarpit_Carnivore · 2 pointsr/smoking

I noticed after you smoked it some of it was already getting a bit charred from the sugar. One thing you may want to try is rinsing it off before smoking it. This may remove a lot of the "flavor" with the salt, sugar, etc but it will make the belly nice and clean. If you want to rub some sugar on it maybe try dropping the temperature? I've only used sugar in my cure and let smoke do all the work.

For slicing, I picked up this slicer and the non-serrated blade. It really makes cutting the bacon quick. It's a bit of a pain to clean with all the curves and cut-outs but I can slice up 5lbs of bacon in 10 minutes.

In the time I've been making bacon the one thing I realized is that its "burn" point is far higher than that of store bought. So I usually have to dial it down just a smidge on the stove to prevent burning. I haven't made any in the oven yet so I can't offer a difference there.

u/SpeclalK · 1 pointr/smoking

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.

u/jpalarchio · 1 pointr/smoking

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/

u/nighteye56 · 2 pointsr/smoking

I have one and like it a lot. One thing I will say is that you'll need to get a thermometer because the built in one is garbage. Mine runs between 60-80 hotter than what built in one says. It ruined my first few cooks, but once I got the extra thermometer I was set. This is the one I got and I like it, but use whatever you feel like: https://www.amazon.com/gp/product/B01GE77QT0/ref=oh_aui_detailpage_o08_s01?ie=UTF8&psc=1

u/Mr_Zero · 1 pointr/smoking

Since you are new to this type of cooking it would be helpful to eliminate some the the problems inherent in this technique. If it is to painful, you may give up on it. While you may think a WSM is expensive, it is really just a top end / low end smoker that I think constantly produces really great results compared to smokers that are cheaper. Harry Soo of Slap Yo Daddy BBQ competes with just one of these. He cooks all four meats on one 18.5" WSM. He places consistently despite competing against teams that have 10,000's of dollars invested in their rigs. The differences between the two are pretty well documented in the reviews the units have received.

u/cflynn7007 · 2 pointsr/smoking

Check out the franklin barbecue book, there’s a whole chapter dedicated to modifying cheap smokers to be more efficient

Franklin Barbecue A Meat-Smoking Manifesto

u/uknow_es_me · 1 pointr/smoking

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.

u/DidierDirt · 2 pointsr/smoking

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.

u/dogboystoy · 1 pointr/smoking

I did. I found one on Amazon that has great reviews for less than $20.

Mercer Culinary M23011 Millennia 11-Inch Granton Edge Slicer, Black https://www.amazon.com/dp/B000PS1HRM/ref=cm_sw_r_cp_apa_i_idWACb7TTMKWA

u/vhsrescue · 1 pointr/smoking

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

u/CockyMcDickerson · 1 pointr/smoking

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.

u/skibbi9 · 9 pointsr/smoking

Looks like it's just a flat (not a full packer with the point)

I would consider getting a real nice slicing knife. I've got the victorinox one that is so sharp it scares me a bit, but is the good for slicing brisket
https://www.amazon.com/Victorinox-Swiss-Army-Cutlery-Slicing/dp/B0000CFDB9

Usually people wrap with Pink Butcher paper not Foil with brisket
https://www.amazon.com/Pink-Kraft-Butcher-Paper-Roll/dp/B07K4BRR4N
Aaron Franklin talks about it here:
https://www.youtube.com/watch?v=pGZ39yYxeBk&t=82s

u/bikesbrewsandbbq · 1 pointr/smoking

if you don't already own a charcoal grill, the Akorn is what you're looking for, you can find them on clearance occasionally and you will have to pick up a heat deflector of some kind for smoking. smoker + grill + coal fired pizza oven

relatively high learning curve in how to hit your target temps but they cook and hold heat as well as the ceramic kamados if you take care of them and don't let them rust out

u/Wangus · 2 pointsr/smoking

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.

u/jag0007 · 1 pointr/smoking

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

u/shaxsy · 1 pointr/smoking

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.

u/impreza25sti · 2 pointsr/smoking

Got the one in the link below back in 2016, it doesn’t look to be available anymore but maybe they have a new model. I only use it maybe half a dozen times a year but it was certainly worth the price.

Chef'sChoice Food Slicer (Discontinued by Manufacturer) https://www.amazon.com/dp/B000PRP288/ref=cm_sw_r_cp_api_i_FYRzDbP6ZZG1M

u/swervtek · 1 pointr/smoking

I use pellets in my propane vertical smoker with this:
A-maze-n pellet tube smoker

Works great! Have not tried putting the pellets directly on the chip pan though

u/jfish26101 · 2 pointsr/smoking

Franklin’s cookbook has a bunch of diagrams for custom builds in it. I cannot remember if they had something like that, but should be an interesting read for someone acting to build their own.

u/totaldrk62 · 3 pointsr/smoking

Same here. The iGrill Mini was the first thermometer I bought when I started smoking. The thing is a piece of shit. Range is maybe 10 feet and it disconnects all the time. I bought this Maverick one and it's amazing. I can set up my smoke and go back to bed. The range is awesome.

u/AVGJOE4 · 4 pointsr/smoking

Experimenting.

Pink Butcher Kraft Paper Roll - 18 " x 175' (2100") Peach Wrapping Paper for Beef Briskets - USA Made - All Natural FDA Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet https://www.amazon.com/dp/B06XCCQ9K4/ref=cm_sw_r_cp_api_i_.qduDbS6AXYYW

u/badblock · 5 pointsr/smoking

I have one the Weber Smokey Mountain Cooker which works vey well.

I've also heard really good things about Pit Barrel Cooker though I haven't used one myself.

u/DrunkenAmazonShopper · 2 pointsr/smoking

I watched those and my wife got me this book which is awesome.

u/Titanium09 · 2 pointsr/smoking

Great knife, I use it for trimming fat. I use this for slicing

u/engineeringtool · 4 pointsr/smoking

Word of caution about ambient temp and smoldering wood pellets. I use an Amazen Pellet Tube Smoker and am amazed at how much excess heat it puts off. At 50F ambient, the inside of my grill reaches almost 80F+. I would monitor your chamber temp the first few times you use this. Other than that, go nuts :)

u/d_bone · 2 pointsr/smoking

Honestly, I just snagged a 12" tube from Amazon and tossed it in the propane smoker on the bottom rack away from the drippings. I got about 4 hours of extra smoke from it.

https://www.amazon.com/gp/product/B06ZZRR7XD/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1

u/IBYY4U · 1 pointr/smoking

I’ve never tried this myself but I’ve heard of people having luck with one of these:

A-MAZE-N 12'' Pellet Tube Smoker Oval Design https://www.amazon.com/dp/B00CS6YFIC/ref=cm_sw_r_cp_api_o9.PBbKRJ0J6F

u/grandma1995 · 1 pointr/smoking

I wholeheartedly agree with this guy ^^

/u/YourFairyGodmother Here's my post from another thread:


Masterbuilt 30-inch Electric Smoker

$177.66 shipped, brand new

730 in.^2

Goes up to 275°

Set-and-forget constant temperature for long, slow smokes

Wood chip dispenser

link

I've used the propane version as well...a few less bells and whistles, but it feels a little more like smoking rather than baking.

u/banonymousmyass · 3 pointsr/smoking

Here’s one: Pink Butcher Kraft Paper Roll - 18 ” x 175’ (2100”) Peach Wrapping Paper for Beef ... https://www.amazon.com/dp/B06XCCQ9K4/ref=cm_sw_r_sms_c_api_i_-BJUCb484WQX0

I’ve never used it but it gets good reviews

u/Efferri · 1 pointr/smoking

Got some good reviews on this one. You can't go wrong for the price!

u/texasbbq85 · 1 pointr/smoking

Radio frequency. The range is usually 300ft line of sight. Or like half that if not.

https://www.amazon.com/ThermoPro-TP-08S-Wireless-Thermometer-Grilling/dp/B014DAVHSQ

The two devices are connected via radio signal. My smoker is in a spot of my backyard where the wifi is spotty/doesn't connect, and bluetooth would have no chance of staying connected to my phone when I'm inside.

Of course it's all preference. I like having the 2nd device with the temp in front of me at all times versus it being an app on my phone.

u/TheSnideOne · 3 pointsr/smoking

Don't brine a butterball. It's been factory brined. No need to inject it either. Look at its salt content on the wrappings. If you want to play in that arena, get a fresh turkey from a local butcher, not a frozen one from the super market. I run my temps by the thigh of the turkey as it will take the longest to come to temp. For poultry, you are almost always going to achieve a better result by cooking it at 325 degrees or higher. You can do an hour at 225 for more smoke, or even lower if your smoker can do it and then kick the heat up.

Dry rubs are personal preference. I used cajun last year but this year I'm probably going with an herb butter. I've spatchcocked and I also have a turkey cannon. Again, it's all preference.

I've used this to help seal up my smoker. https://www.amazon.com/gp/product/B01F9FE60K/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

u/HBlackmoore · 1 pointr/smoking

I see this on Amazon - https://www.amazon.com/exec/obidos/ASIN/B001I8ZTJ0/thevirtualweberb but won't ship to AU. Maybe look into shipping for several places in the US which will accept packages and then ship here?

u/B1LLD00R · 1 pointr/smoking

Get yourself these

ThermoPro TP-08 https://www.amazon.co.uk/dp/B014DAVHSQ/ref=cm_sw_r_cp_apa_i_E9taBbJQBG3Q4


Meathead: The Science of Great Barbecue and Grilling https://www.amazon.co.uk/dp/B01FX1AUNC/ref=cm_sw_r_cp_apa_i_G-taBbQDC8G73

And some lumpwood charcoal. I use this from b+q https://goo.gl/images/Q2VnFn its much better than briquettes. Got some briquettes from Aldi recently that were crap.

Have some of the coals lit and some next to them unlit so the fire can spread. Get the fire going hotter and use your air vents to bring temp down.

Bellows can help if fire needs to get hotter https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.co.uk%2Fulk%2Fitm%2F123015384129

u/1d0m1n4t3 · 1 pointr/smoking

Well here's the model i'm looking at, I think I'm going to order it next week and try it next weekend with a few racks of ribs and a sauce my wife makes. I'm a little nervous bit it's trial and error, wish me luck.
http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY/ref=sr_1_1?ie=UTF8&qid=1414362085&sr=8-1&keywords=masterbuilt+electric+smoker

u/McFeely_Smackup · 1 pointr/smoking

A pellet smoker with an electric grill is a pretty decent compromise.

u/TheWheezyOne · 1 pointr/smoking

Like one of these? https://www.amazon.com/dp/B001I8ZTJ0/ref=cm_sw_r_cp_apa_bUzSBbA7Y0YDK i really want something with more cooking space. I have frequent cook outs

u/siren84 · 1 pointr/smoking

You really shouldn't use time as a guide. I have had similar sized pork shoulders that have had over a 3 hour variance in time it took to get to temp. Get yourself a good thermometer and let that guide your smokes. This is the thermometer I use and would reccomend Maverick

u/Pompous_Walrus · 2 pointsr/smoking

For sealing you can get some stuff like this.

As far as seasoning goes, i would definitely rub down with olive oil fill a charcoal starter get em ashed over and dump em in the smoker. I didnt put olive oil after the season but i did do it prior to the next time i smoked. Would not hurt to apply after the initial basket of coals has burned through.

u/Herr__Nilpferd · 1 pointr/smoking

For those who enjoy more depth to their smoke flavor and find the smoke from pellets to be underwhelming, a smoke tube* is the go to item.

* link provided as example, not endorsement.

u/ThoughtBurglar · 1 pointr/smoking

end of last year they released an updated product. ET-733 works a treat.

u/squired · 5 pointsr/smoking

Most people use a different type of dual probe thermometer for smoking. One gets attached to the grate right next to the meat so that you can fine tune your smoker temp. The other is placed in the center of the meat for the duration of the cook.

Nice ones like this one are wireless, so you don't have to sit by the smoker and you can set alarms if the temp gets to low/high on either probe.

u/servo386 · 9 pointsr/smoking

Lavalock/fireblack self adhering gasket

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

u/Dewthedru · 2 pointsr/smoking

If you're slicing large pieces of cooked meat without a bone (brisket, pork belly, etc.) you can't go wrong with this kife!

Victorinox 12-Inch Granton Edge Slicing Knife with Fibrox Handle https://www.amazon.com/dp/B0000CFDB9/ref=cm_sw_r_cp_api_uj6HxbACSHSMD

u/jgaff1041 · 2 pointsr/smoking

Yeah when it comes to slicing meat, this big ol knife is hard to beat... Victorinox Swiss Army Cutlery Fibrox Pro Slicing Knife, Granton Blade, 12-Inch https://www.amazon.com/dp/B0000CFDB9/ref=cm_sw_r_cp_api_i_OK9iDbHPF251A

u/naydude502 · 2 pointsr/smoking

Here’s just the first one I found on amazon.

u/radejr · 1 pointr/smoking

Have you bought one yet? https://amzn.to/2rJJfxT I noticed they went on sale on Amazon Im about to pull the trigger myself. This is the cheapest I've seen them go for me. Online and locally.

u/FigaroBro · 1 pointr/smoking

I have been religiously using these for the past 6 months. When you have quality pellets the fire is more efficient and uses less. The cost of pellets is relative to the cost of propane in my experience. https://www.amazon.com/CookinPellets-40PM-Perfect-Smoking-Pellets/dp/B00819OICI/ref=sr_1_1?ie=UTF8&qid=1493992890&sr=8-1&keywords=cooking+pellets

u/ContentWithOurDecay · 1 pointr/smoking

I definitely don't want to have something difficult to operate, I was put off of homebrewing initially because of how complex it gets sometimes.

Found this smoky mountain on amazon - I could probably afford this one, but would it be big enough to smoke ribs on? And if so - I'd imagine it'd be only one or two at a time?

u/hellrodkc · 2 pointsr/smoking

Agreed.
150-175 isn’t really even cold smoking, in my opinion. If you want to go lower, as in ambient temperatures without cooking at all, look into an amazen smoker tube.

amazen smoker tube

u/the_nil · 10 pointsr/smoking

I think you should include [Franklin Barbecue] (https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200/ref=sr_1_1?ie=UTF8&qid=1510768637&sr=8-1&keywords=franklin+barbecue) in your reading. You can also watch some of the youtube videos he posted on building your own smoker but the book goes into the level of detail I think you are looking for.

u/arthritisankle · 5 pointsr/smoking

It is likely a slicing knife similar to this.

u/drebin8 · 4 pointsr/smoking

Used the Masterbuilt electric smoker. Smoked for ~12 hrs. Used this pork rub recipe as a base, with a few modifications (didn't have cumin or mustard seeds). Meat fell apart. Most tender pork I've ever had.

u/---JustMe--- · 3 pointsr/smoking

Just buy the Amaze-N-Smoker (Or This One) and be done with it.

u/cmkl6 · 1 pointr/smoking

I second the suggestion to use a pellet tray in an electric smoker. It provides a much more consistent smoke than using the chips in the built in tray that only smoke when the element is actually heating. Plus you can use it to cold smoke with too.

A-MAZE-N

u/rjearl18 · 1 pointr/smoking

Neither.. check out the AMAZN pellet tray I can do 18+ HR smokes using that thing without ever touching it.
https://www.amazon.com/dp/B007ROPJ1M/ref=cm_sw_r_sms_apa_i_oatTDbR3Z9NBQ

I also did a mod to my MES...Here's my setup...but you can run the AMAZN without modding.

https://www.reddit.com/r/smoking/comments/cc58q1/my_tried_and_true_setupgetting_ready_to_roll_out/?utm_medium=android_app&utm_source=share