Food Smokers and Smoking Tips/Tricks/Techniques

Truth. I pulled two 6.5ers out Monday night for a smoke tomorrow. Checked them last night and they were just starting to get there. Should be perfect by tomorrow.

Nope. Tried it once and it was too worrisome. They do sell mats specifically for this application though.

Yep. I just set mine out in the middle of the yard. Less mess that way

 

I'm not sure which route I want to go. As some of you know I've been looking at the Char-griller barrel grill from Lowes(I know its not the best from what I've heard on here) but I would like to get the side smoker box to go along with it. I know everyone is a big Weber fan, but I'm not sure if I want to go with a kettle type. I know they have to be great grills, I'm just not sure about cooking on it with ribs, butts, etc big pieces of meat along with using coals and adding wood.

 

For a bit more money why not get the Oklahoma Joes from Lowes? Side box already on it. Problem with the inexpensive smokers is lots of air gaps, hard to maintain temps. With the Ok Joe the side box is built with it, probably better air control. Plus it's one of the highest rated at its price point.

 

Thanks I'm going to check those out

 

Like this one?
https://www.lowes.com/pd/Oklahoma-Joe-s-879-0-sq-in-Charcoal-Horizontal-Smoker/50329703

Would be about $120 more than the Char-griller. Not arguing, just trying to figure it all out. My wife already don't understand why I need two grills since I already have a gas grill.

 

Tell her one is a grill and the other is a smoker. Legitimate difference.

 

I would give the Oklahoma Joe Bandera a serious look:

https://www.lowes.com/pd/Oklahoma-J...2-0-sq-in-Charcoal-Vertical-Smoker/1000086127

There is a bit of a cult following for the older New Braunfel's version of these smokers that used to use thicker steel and were generally more well constructed, but when I saw these on the floor of my local Lowes, I was astonished. It is a GREAT design. My first smoker was a Bandera that I restored. I made a charcoal basket for it, added a baffle on the cooking chamber, put inlets for a wireless thermometer, and added a drain plug to it. We touched up a few gaps, then added new casters. I only switched because we started building our own UDS smokers. For an offset, it was fantastic. I'll see if I can scare up a couple of pics of mine from back in the day.

 

Getting paid to Q?!? Winning!

 

Here is the Bandera I had after I restored it. The new ones come with the baffle already installed. I can't tell if they have a fire basket included or not. I forgot to look when I was in the store.












First brisket I ever cooked was on that Bandera. It was a bit dry, but that smoke ring... I was hooked on BBQ from that point on.

 

Doesn't look *too* dry. Great ring!

 

I have mine on a piece of cement backer board. Works fine with briquettes but lump scares me what with the popping and the sparks

 

Yep been doing it for 15 years in this house, since the first week I moved in. And have thought of using a cement backer board but IMO for it to really work should have an air space under it. And the edges of the board will get chewed up with a snow shovel half the year here if not protect somehow. Going to finally break down and build a lipped base out of IPE wood for both the smoker and kettle. And only use briquettes, I agree with truchador. For the way I cook don't see an advantage of lump anyhow. When I rebuild the deck will do it with IPE wood, it has a Class A fire rating and burns about as well as cement does. But I also am a firm believer in never leaving a burning fire unattended.

For now... The WSM has an ATC connected to it so all lower vents are closed with the exception of the air inlet connection piece which is also closed due to the air hose connected. So nothing can fall out of the bottom.

I clean the ash catcher on the kettle clean before each cook. And watch it like a hawk. IME the real danger comes from the chimney starter I have had hot coals fall out it that get stuck in the bottom. So always double check it after dumping it into the kettle.

Not saying it is a good idea to cook on a wooden deck. I also have a garden hose run up the side of my house to the deck for watering flowers, cleaning, and just in case. And a Class A, B and C fire extinguisher sitting by the door. I just replaced that a few months ago they do have a shelf life.

^^

 

My local home depot had the Kingsford charcoal sale, but listed the limit as 5. I didn't care as I can only find room for 3, but thought I'd let you know.

 

Those look mighty tasty. I did a breakfast sammich the other day with leftover breakfast fatty I did last weekend. Hit the spot. I had hoped to have more leftovers but everyone tore them up.

 

It was good enough at the time, but 6 years and hundreds of briskets later, they've come a long way for me.

Funny how that always seems to happen with a good fatty, eh?

 

First beef smoke. Did Italian sausages earlier in the day that were really yummy, but this beef chuck roast just melts in your mouth.

Still have chicken, STL ribs, and beef brisket to smoke before this long weekend is done.

 

I have the ok Joe's 3 in 1. I used high temp caulk to fill the gaps, used stove rope around the doors, and put a 3" vent pipe in to grate level. I can control the temp just fine now.

Get it. I wish I had that much space on mine. Get a tube of high temp caulk and some stove rope to fill the gaps on the doors. It should run well with those mods.

 

Y'all got your lowes/Home Depot kingsford charcoal sale right ?

 

Nothing wrong with that, at all!

Got 6 lbs of chuck to form up into burgers this weekend. Picked up some small cheese cake frames to form the meat up in, hold in the spices, etc. Got the idea from a Youtube video that I can't find now...