Food Smokers and Smoking Tips/Tricks/Techniques

I am real happy with my http://www.lyfetyme.com/ They have a very good reputation even by Texas standards.
They look just like the http://texasoriginalpits.com/grills-smokers.html/
Many of my smoker friends recommended them..and after reading several forums where multiple people reported having a LyfeTyme outside for 15 years and it was in still great condition, I knew they were built to last. I have the second to smallest one and it weighs over 300lbs.

The real Cadillacs are Klose made in Houston http://www.bbqpits.com/ Entry level is like $2k. My friend is a part owner of BBQ place and this is what he has.

But you got to get what suits you. I would not get a side box if you don't have access to a lot of wood (oak or Hickory) at a reasonable price. Otherwise I would look into one of these Traegers or electric smokers.

 

I started out with a cheap used smoker. I had no idea if I would get into it, what I needed, what I wanted etc. I sure as hell wasn't going to start with a $2000 smoker, just to find out I wasn't into it, or needed/wanted something else.

I can't really recommend any smoker over another as everyone's uses will be different, and my first hand knowledge of smoker types is still low.

One thing that goes across the board though is material thickness/insulation. Once you know the style and size of smoker you want, then get the thickest, best insulated smoker you can.

I started with a conventional horizontal side fire box.
Converted it to a reverse flow.
Made a charcoal tray to elevate the fire in the box.
Bought a BBQ Guru DigiQ DX2 fan/temp controller.

Yep, I got into it.

 

Not only throwing Mods into the Tacoma...you're Blingin' out the Smoker...
+1

 

Just won a brand new Weber charcoal grill at a party - was thinking I might turn it into a cold smoker or something - anyone have any great ideas? I already have an egg style smoker - not sure what I'll do with this one.

 

Tacoma smoker mod! Wait, composite bed, might not be a good idea

 

If you don't need it, have you thought of trying to return it somewhere?
I once won a $250 framing circular saw as door prize at a party. I saw Northern sold the exact same saw....I returned it with no reciept and said it was a gift..they gave me full store credit...which I was able to buy stuff I needed/liked.

 

Thank you for all the help. The ribs came out pretty decent. I think next time I will do step 1 for 2 1/2 hours and step 3 for 1/2 hour.

 

I got this magnet from the place I got my smoker....and the guy who owns the place is a serious smoker/bbq'er

I have used this a lot and still do and it has never done me wrong.

 

I smoke meat differently from most people I think. I use a propane smoker because Im lazy. Got tired monitoring heat all the time. Also use way less wood.
Also use high heat method .When I smoke brisket I usually cut it into 3 pieces. While cooking monitor pieces seperatly.Not fall apart soft but comes out good. Not into making sandwiches in Hawaiii so tender enough to eat with rice .

 

Thats the beauty of smokin'....everybody has different techniques...and none of them are wrong...turned out pretty nice i must say....
me hugry....

 

Agreed, thanks for sharing. Not a regional-specific thread at all. If it turns out smoky and delicious, it's more than welcome here.

 

Thanks man . Glad I found this thread . Lot to read and learn.

 

Yesterday and today.

 

^^Nice cut of steak.... that is my style!!!!!

 

^^^ x2 Nice steak, and nice cutting board.

 

I am not much of a football fan but nothing wrong with using it as an excuse to eat good...

ribs


also some chicken wings (buffalo, bbq, and dry rub cajun)


These were mostly grilled with just a little smoke for flavor. My family is not into heavy smoke or bark.

 

My buddy made this for me last summer and it's awesome! I'm still getting use to using wood &/or charcoal. I have a natural gas hook up to my house, so I've been spoiled for several years, but the flavor is so much better with this pit.

 

That's pretty damn cool!

 

Subbing to this thread...I was recently given a near brand new propane smoker. It a "Perfect Flame" brand one. Anyone heard of it? I think it came from Lowes. I'm new to the whole smoking thing but it looks like there is plenty of knowledge floating around on this thread.

Any ideas/suggestions for a simple first recipe that I should try?

 

my first smoke was a whole chicken. I brined it overnight in water, salt and brown sugar. woke up and rinsed and dried it. added some dry rub. and smoked it. was pretty simple.
lately I have been smoking ribs using the 3-2-1 method and they have come out great. I put a dry rub on overnight in fridge. throw on smoker for 3 hours, then wrap in foil with some margarine and apple juice in there and back in with no smoke for 2 hours. then unwrap, add some of my home made North Carolina vinegar based BBQ sauce, and back into smoker for 1 hour with smoke. more work than the chicken but well worth it