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Barbeque smoker

I

iliopsoas

Golden Member
Watching the Food network gave me a craving for some barbeque. I want to learn how to make my own but don't have the massive contraptions shown on TV.

Any suggestions on a relatively cheap smoker (less than 500) I can put in my backyard?
 
JulesMaximus said:
I've used those and you are constantly preparing more charcoal and adding it throughout the smoking process. For long smoking times, like ribs, it's kind of a pain in the ass quite honestly.
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No. In fact I just put 25 pounds of pork shoulder on mine about 30 minutes ago. It'll be a 16 hour smoke and I shouldn't need any more charcoal added.

Just fill up the ring, and light a full chimney of other charcoal and drop it in. This is called the "Minion Method" and allows you 12+ hour long smokes without needing more fuel. When I wake up in the morning I'll probably have to kick the feet and give the coals a stir but that's it.

When I do ribs I've never had to add more charcoal.

And to echo other comments, the Weber Smokey mountain is a fantastic little smoker.
 
vi edit said:
No. In fact I just put 25 pounds of pork shoulder on mine about 30 minutes ago. It'll be a 16 hour smoke and I shouldn't need any more charcoal added.

Just fill up the ring, and light a full chimney of other charcoal and drop it in. This is called the "Minion Method" and allows you 12+ hour long smokes without needing more fuel. When I wake up in the morning I'll probably have to kick the feet and give the coals a stir but that's it.

When I do ribs I've never had to add more charcoal.

And to echo other comments, the Weber Smokey mountain is a fantastic little smoker.
Click to expand...

Agreed, spot on. Never need to add charcoal unless it's a REALLY long smoke. Ribs I don't even use a full rings worth.

The great thing the the weber is you can pretty much "set it and forget it". It will maintain exactly the temp you want unattended. I'll start shoulder at 8:00 at night, go check it at 8:00 in the morning - yep, still 225.
 
vi edit and spidey are right on about the Weber Smokey Mountain. It's so consistent that I've left the house for several hours to come back to it at the exact same temperature.

Edit: and the virtualweberbullet site is an awesome resource!
 
vi edit said:
No. In fact I just put 25 pounds of pork shoulder on mine about 30 minutes ago. It'll be a 16 hour smoke and I shouldn't need any more charcoal added.

Just fill up the ring, and light a full chimney of other charcoal and drop it in. This is called the "Minion Method" and allows you 12+ hour long smokes without needing more fuel. When I wake up in the morning I'll probably have to kick the feet and give the coals a stir but that's it.

When I do ribs I've never had to add more charcoal.

And to echo other comments, the Weber Smokey mountain is a fantastic little smoker.
Click to expand...

25 lbs? That's what I call bulk. Alternator sized? Also, pics when it's finished 🙂
 
I would prefer a propane smoker, but all the ones I can find for less the 250 are too narrow.
 
I use this:

http://www.google.com/products/cata...ct=result&resnum=1&ved=0CCMQ8wIwAA#ps-sellers



and I've made this:


http://forums.anandtech.com/showthread.php?t=320185&highlight=pastrami

well that and other things.

I have a dual probe remote thermometer. I place one probe into the chamber and the other in the meat. I found that pastrami in particular is highly variable in cooking times.

BTW, when you smoke a brisket, you'll find that the temp get's "stuck" between 150 and 170 (always seems to be around 160 for me), for several hours. That's the point where collagen breaks down and the heat is being dissipated as work doing that. Once the process is complete, the internal temp will rise again until it's done. For me that's around 195F.
 
Siddhartha said:
I got an electric smoker from Lowe's for less than $60 awhile back. It did a good job.
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Agreed - we have the same one and it works pretty damn well.

One trick - Avoid mesquite - too bitter for my tastes.

The Bradley smokers get excellent reviews and its really a set it and forget it smoker. The electronic models con be programmed.
 
JulesMaximus said:
I've used those and you are constantly preparing more charcoal and adding it throughout the smoking process. For long smoking times, like ribs, it's kind of a pain in the ass quite honestly.
Click to expand...
As mentioned before, the Minion Method.

But how much of a pain can the traditional method be? You only have to reload it every 4-6hrs....if you smoke something for 12hrs, that's only 2 reloads assuming you only get 4hrs a load.
 
I went electric a while back. Ten pounds of hard wood and ten pounds of chunk charcoal go in the smoker, crank the heating element to high and forget about it for the next 10+ hours. I can maintain 210F for days without touching the thing if I want.
 
Another option, if you want a bigger smoker than a WSM and are up for a little DIY....get a 55 gallon drum and make yourself an Ugly Drum Smoker.

Here's how to build one: http://www.bbq-brethren.com/forum/showpost.php?p=662611&postcount=86


I built one a little over a year ago. Smoked the Thanksgiving turkey in it. Started the coals about 7am. At 1am in the morning, it was still going, on one load of charcoal, and still was over 200 degrees.

I have about 65 bucks in mine.
 
I like some of the drum smokers I have seen buuuuut from my experience they suffer temperature swings, especially if it's windy outside. Not saying I don't like drums or you can't use them though, I just like something that can hang onto the heat a little better.
 
iFX said:
I like some of the drum smokers I have seen buuuuut from my experience they suffer temperature swings, especially if it's windy outside. Not saying I don't like drums or you can't use them though, I just like something that can hang onto the heat a little better.
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Most of the drums you find these days are just too thin gauge of metal, especially the crap they sell at the big box marts. The one I have is custom made from a water heater core so it's about 5 or 6 times as thick at least, it holds heat for a very long time.

http://www.cyberbilly.com/meathenge/archives/000701.html This is the guy that made mine.
 
JulesMaximus said:
I've used those and you are constantly preparing more charcoal and adding it throughout the smoking process. For long smoking times, like ribs, it's kind of a pain in the ass quite honestly.
Click to expand...

since when do ribs need a long smoke time?
 
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