type that loads from the front with shelves much like a refrigerator is what I'd prefer. I saw one in Williams-Sonoma called Smokin'Tex. It was on rollers, was electric and the racks could go into the dishwasher. Any experiece you have or know about smokers will help me make a decision.
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Do any of you own smokers that you love? I have been looking at some and think the
- Thread starter karennoca
- Start date
I've had a Brinkman Gourmet electric smoker for a number of years....
and I love it.
It is a bullet-type, not a front loader. I'm guessing that you must be planning on smoking more at one time than I generally do.
Mine has 2 racks, placed above a water pan. I put soaked wood chips/chunks around the heating coil, put in the water pan and add liquid, then place my food to be smoked on the racks. Insert the temperature probe from my Polder thermometer into the meat, put on the lid and plug in.
I can then go away for hours, just checking the temperature readout from time to time.
I know that the BBQ purists will scoff at me, but I'm guessing that if I put my end results on a table with stuff smoked in a charcoal smoker, they would be hard-pressed to pick mine out.
and I love it.
It is a bullet-type, not a front loader. I'm guessing that you must be planning on smoking more at one time than I generally do.
Mine has 2 racks, placed above a water pan. I put soaked wood chips/chunks around the heating coil, put in the water pan and add liquid, then place my food to be smoked on the racks. Insert the temperature probe from my Polder thermometer into the meat, put on the lid and plug in.
I can then go away for hours, just checking the temperature readout from time to time.
I know that the BBQ purists will scoff at me, but I'm guessing that if I put my end results on a table with stuff smoked in a charcoal smoker, they would be hard-pressed to pick mine out.
Bullet type? Does that mean that you only do one rack at a time? >
Or if you do multiple racks, how do you check the racks without having to lift off the ones on top?
I don't intend to do any grand scale stuff, I just have heard that the front load was easy to see all the racks, in case you do meats on one, veggies on the other, etc.
Or if you do multiple racks, how do you check the racks without having to lift off the ones on top?
I don't intend to do any grand scale stuff, I just have heard that the front load was easy to see all the racks, in case you do meats on one, veggies on the other, etc.
If I use both racks......
I put whatever will take longer on the lower level, and I place a temperature probe in that piece of meat.
I usually only use both racks if I am also smoking japapenos for chipotles, or if I'm doing a large piece of meat and some ribs. I'd put the ribs on top, so they will come out first.
I put whatever will take longer on the lower level, and I place a temperature probe in that piece of meat.
I usually only use both racks if I am also smoking japapenos for chipotles, or if I'm doing a large piece of meat and some ribs. I'd put the ribs on top, so they will come out first.
Were these electric or charcoal? Any feelings of one over the other??
I have a bullet charcoal smoker and I have to pretty much watch it for most of a day, and keep charcoal chimneys at the ready to light more coals when needed. (I use the hardwood coal). I began to ponder the sense of this, even though the ribs were to-die-for. Seems like an awful lot of work. I'd like your thoughts.
I have a bullet charcoal smoker and I have to pretty much watch it for most of a day, and keep charcoal chimneys at the ready to light more coals when needed. (I use the hardwood coal). I began to ponder the sense of this, even though the ribs were to-die-for. Seems like an awful lot of work. I'd like your thoughts.
Mine were charcoal. One had a gas converter that I never used but might
be a possibility for someone not wanting to mess with charcoal. I found with the bullet types that I could load the pan with probably 10# of charcoal and it would burn for 4 or so hours and I didn't have to replenish the fire.
With my sidebox, I can replenish as needed but even with my pork butts, I smoke/roast for 4 hours (probably 2 chimneys worth) and then finish in the oven. That is plenty of smoke.
Anything else? Be glad to help.
be a possibility for someone not wanting to mess with charcoal. I found with the bullet types that I could load the pan with probably 10# of charcoal and it would burn for 4 or so hours and I didn't have to replenish the fire.
With my sidebox, I can replenish as needed but even with my pork butts, I smoke/roast for 4 hours (probably 2 chimneys worth) and then finish in the oven. That is plenty of smoke.
Anything else? Be glad to help.
music-city-missy
Well-known member
I have two - one of each....
I have the New Brunsfel with side box smoker that uses charcoal that I have had for 4-5 years. If you have an Academy Sports - that is usually the best price on them.
Then I have a Cajun ? - (think it might be made by Brinkman) electric smoker that I have had for 15+ years.
I love them both. The charcoal does require a little more work and minding - keeping the temperature right, etc. The electric turns out wonderful consistent foods. It has two racks and I loaded them up just week before last - 1 chicken, 1 turkey breast, 2 turkey thighs, 3 turkey legs (no it wasn't a deformed turkey - had trouble finding a whole and got parts where I could), and 2 pork shoulders. It all turned out beautiful and only required adding a little water to the pan and stirring the wood chunks around once and I smoked the stuff various time up to about 6 hours total - nice thing is it's good consisent heat and I get a really nice smoking out of it with the chunks that smolder longer - I mix chips and chunks.
If I only had to have one and didn't have other grills (okay - I am a gadget geek so I have a traditional Weber that I WILL not part with and a gas for quick outdoor cooking and finishing), I would probably go for the charcoal. The good part about the charcoal is you can use it for a grill whereas the electric won't work very well as just a grill.
I have the New Brunsfel with side box smoker that uses charcoal that I have had for 4-5 years. If you have an Academy Sports - that is usually the best price on them.
Then I have a Cajun ? - (think it might be made by Brinkman) electric smoker that I have had for 15+ years.
I love them both. The charcoal does require a little more work and minding - keeping the temperature right, etc. The electric turns out wonderful consistent foods. It has two racks and I loaded them up just week before last - 1 chicken, 1 turkey breast, 2 turkey thighs, 3 turkey legs (no it wasn't a deformed turkey - had trouble finding a whole and got parts where I could), and 2 pork shoulders. It all turned out beautiful and only required adding a little water to the pan and stirring the wood chunks around once and I smoked the stuff various time up to about 6 hours total - nice thing is it's good consisent heat and I get a really nice smoking out of it with the chunks that smolder longer - I mix chips and chunks.
If I only had to have one and didn't have other grills (okay - I am a gadget geek so I have a traditional Weber that I WILL not part with and a gas for quick outdoor cooking and finishing), I would probably go for the charcoal. The good part about the charcoal is you can use it for a grill whereas the electric won't work very well as just a grill.
Thanks much to you....and Music City Missy....
I'll keep at the charcoal one I have. I think it's the "Cajun". Maybe I'm not using enough coals to begin with! Gretchen, you said 10# and I know I didn't use nearly that much. The only thing I don't like about it is the small door to reload charcoal. I have to use a big tongs and that's not easy.
I'll keep at the charcoal one I have. I think it's the "Cajun". Maybe I'm not using enough coals to begin with! Gretchen, you said 10# and I know I didn't use nearly that much. The only thing I don't like about it is the small door to reload charcoal. I have to use a big tongs and that's not easy.
music-city-missy
Well-known member
Trick on putting the charcoal in....
I got a great big commercial type stainless steel spoon that I keep out with my grills for scooping up charcoal and ashes - the tongs sometimes don't grip it well and it takes forever one or two pieces at at time - I have burn marks on the deck to prove it.
I also use the charcoal chimney to start it most of the time and that makes it easy to transfer to the grills.
You will find that the hardwood charcoal (that actually looks like burned pieces of wood) burns pretty fast but HOT. I have also used one that is made from hardwoods that is like the typical briquettes but you can see the wood in it - high priced and no real difference between that and the cheap stuff.
I got a great big commercial type stainless steel spoon that I keep out with my grills for scooping up charcoal and ashes - the tongs sometimes don't grip it well and it takes forever one or two pieces at at time - I have burn marks on the deck to prove it.
I also use the charcoal chimney to start it most of the time and that makes it easy to transfer to the grills.
You will find that the hardwood charcoal (that actually looks like burned pieces of wood) burns pretty fast but HOT. I have also used one that is made from hardwoods that is like the typical briquettes but you can see the wood in it - high priced and no real difference between that and the cheap stuff.