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The Annoyed Man wrote:I've eschewed electric and gas fired smokers so far. I have a Big Green Egg, and it is a great smoker AND grill. I find that controlling temperature in it is pretty easy, and it doesn't need much watching either.

puma guy wrote:WB, I see in your picture you also have a gas grill and a classic Weber and now the smoker. You are serious about outdoor cooking. I used to have an electric smoker that was made here in Houston called a Redi-Smok. A guy I worked with quit and took over managing them back in the 70's. He made many improvements including a temperature control for the element. I think they've been out of business for a while, but not for sure. Years ago I made a charcoal smoker out of an old aluminum beer keg that worked great. It made the best country style ribs. Lost it in the moves somewhere along the way. From the looks of it your does a splendid job! Everything looks delicious. Yum!

StewNTexas wrote:I seriously considered this same model, but went for the MES (Masterbuilt Electric Smoker) instead. Easy to add more smoking wood as needed, Glass door to see what is going on, electronic controls to set cooking temp and time. Comes with a wireless remote so you don't have to keep a very close eye on it.

Like you, I am trying out all types of BBQ, and am going to split and smoke some sweet potatoes later today.

If you haven't done so already, check out Smokingmeatsforums.com. Great resource. Like they say about all pork butts, smoke em if you got em.

The Annoyed Man wrote:I've eschewed electric and gas fired smokers so far. I have a Big Green Egg, and it is a great smoker AND grill. I find that controlling temperature in it is pretty easy, and it doesn't need much watching either.

Keith B wrote:I have smoked meats for years. I switched exclusively to gas-fired; much easier to control the heat and it's all about the wood/smoke anyway. I bought my in-laws that exact model you have a couple of years ago and it works great.

Smoking is all about preparation and timing. Rubs, glazes and type of wood are the critical things. Then, don't rush it or let the meat dry out.

Your stuff looks fantastic!!

Here is a pork butt I smoked and then pulled 4th of July.

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RoyGBiv wrote:

Keith B wrote:I have smoked meats for years. I switched exclusively to gas-fired; much easier to control the heat and it's all about the wood/smoke anyway. I bought my in-laws that exact model you have a couple of years ago and it works great.

Smoking is all about preparation and timing. Rubs, glazes and type of wood are the critical things. Then, don't rush it or let the meat dry out.

Your stuff looks fantastic!!

Here is a pork butt I smoked and then pulled 4th of July.

[ Image ]

[ Image ]

The Truly Wise know that Real BBQ is PORK. Beef is only for diversity and entertainment. And for grilling, of course.

Excellent bark, Mr B.

+1 for amazingribs.com. Much wisdom to be found there.

KC5AV wrote:Okay... for those that use propane, how long does one of those bottles last with a smoker?

KC5AV wrote:Okay... for those that use propane, how long does one of those bottles last with a smoker?

Blindref757 wrote:

The Annoyed Man wrote:I've eschewed electric and gas fired smokers so far. I have a Big Green Egg, and it is a great smoker AND grill. I find that controlling temperature in it is pretty easy, and it doesn't need much watching either.

You have the best piece of backyard cooking equipment money can buy! These things are easy to operate and they make bbq that will parallel any smokehouse in Texas. Not to mention, if you want to cook a 1.25" thick steak at 600F, you can do it in 6 minutes and it tastes like Tim Love cooked it!

I couldn't afford the BGE, so I bought a Vision Classic from Sams...I've used it at least once a week since April. My family begs me to cook and I love the creativity! Best thing so far was a 6lb Bone-In rib section that I was lucky enough to catch on sale for $5.49/lb. My wife has never liked Prime Rib...but she does now!