Smokers

You are probably right... I guess the key is probably keeping the heat up with the natural lump charcoal (NLC) - rather than the wood itself.

Next time I BBQ, I'll try an assload of NLC and less wood. Then put in slivers of wood on occasion.

 

I got a Little Chief electric smoker for Christmas. I've only smoked chickens in it so far. You have to finish cooking it in the house oven to get it to 180 degrees but those damn chickens taste good smoked with hickory !

 

Yea, it is tough to get the meat temps up high enough sometimes... I might think about finishing in the oven next time too - so I can eat at a reasonable time.

 

Anybody else think that smokers are WAY!!! over-priced. I love smoking ribs and briskets but i can't justify spending $200 (only ones ive found) on a metal cylinder with a couple trays inside.

 

I think the are over-priced too. The one I have is a listed as a "charcoal grill" but does an excellent job of smoking meat too: http://www.samsclub.com/sams/shop/product.jsp?productId=183416&navAction=

Killed 2 birds with one stone...and I still have my gas grill when I want to bang something out quick.

You can use a Weber Kettle grill as a smoker too... FYI.

 

I just picked up a Weber Smokey Mountain for $239. Supposedly the best smoker ever. After using it once, I can see that it is.

 

Char-Broil makes a couple that are inexpensive and you can get them at Wal-Mart.

http://www.walmart.com/ip/Char-Broil-Offset-Charcoal-Smoker/13056698

This is the one I have and it works great. I have had it for a couple of years.

http://www.walmart.com/ip/Char-Broil-American-Gourmet-Charcoal-Smoker/13056699