Hi Guys, I'm so inspired by all the awesome creations in this forum that I want to spend my Cabelas points on a new smoker. Now, my budget is around $300. I like the convenience of the gas smokers. Was looking at these 2: Masterbuilt Sportsman Elite 40" Vertical Gas Smoker Cabela's Premium Stainless Steel 7-in-1 Cooker/Smoker However, I have half a mind to just get a weber grill such as this one and use a smokenator baffle with it. Weber® Performer® Silver Grill The plus side is that I can use it as a regular old charcoal grill too. I have a gas grill for when I'm in a hurry but have always heard that anything cooked over charcoal has a distinct taste from anything cooked on gas. I understand that it may be harder to keep a steady heat with charcoal as opposed to gas for longer smokes but I think the versatility of the charcoal setup gets my vote. Anyone have experience with both of these types of systems? Anything I'm not taking into account?
I like the "charcoal" option even though I never use charcoal. With all the wood we process, I have plenty of short/ugly pieces that get split extra small for "grill wood." Waste not, want not.
So you just make a small wood fire, let that burn down to charcoal, and then grill on that? That's kind of what I wanted to do, I really don't want to buy charcoal when I have mountains of hardwood stacked in my back yard.
You didn't mention stick burners as an option. They are typically more expensive, but that's what I'd go with if possible, since us wood burners tend to have lots of splitter trash and access to fuel. Second choice would be a charcoal since as Adam says, you can do a stick burning type cook in one. Or just add wood chunks as you go for the smoke. Here's a starting point for stick burners: http://langbbqsmokers.com/
Wow are they ever nice! You can just tell they are quality from the running gear to the grates. Very cool.
To extend the burn and keep a steady heat for smoking with charcoal use the minion method. Basically dump hot coals on top of unlit coals. I smoke food with wood or charcoal.
Sounds simple enough. I just found Grizzly Adam 's Wood Fired Grill thread, I'm salivating and I only read the first post, looking forward to making my way through this one.
I am a huge fan of the vertical smokers, my brinkman was just retired. I got 2 years out of it, and it was free. Next up is an Ugly Drum Build.
Natural lump charcoal is the only way to smoke meat. Gas is to smoking meat what Velveeta is to cheese. The Weber Smokey Mountain is exactly within your budget and is an outstanding choice. Most folks go with the 18.5 inch model as the 22.5 is rather unwieldy and the 14.5 is too small.
So that's a second vote for the smokey mountain. I'm still not seeing how its anything other than a tall cylindrical weber grill with a bit more capicity.
The WSM will have a water pan which to me is almost as important as the fuel (I use charcoal with wood.) Using the minion method you can get a 14-18 hour burn, a set it and forget it. Which means, more time to drink beer (and overnight cooks)
I can get closer to 20 on my WSM. No problem on the overnight cooks. I run it with a stoker, it is really set and forget.
