I want to buy a smoker (2 Viewers)

natumes said:
I have a green mountain grill, very similar to a traeger but feels less flimsy, is slightly cheaper, and has a much better temp control unit (the wifi model is worth every penny). I love it because it's easy to set it and forget it. Full pellet hopper lasts 4+ hours, I usually only have to refill once on 12+ hour brisket smokes. Lots of options for pellets and you can find them everywhere, I've even found pellets at the grocery store. Don't have to build and maintain a fire.

Here's the flat from the brisket I smoked today on it. Been wrapping them lately after about 6 hours to speed up cooking. Not as barky, but I get more sleep .

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SLEEP! I put mine on at midnight and GO TO BED! I just looked online, and the new Daniel Boone's have an 18 pound hopper! That's enough pellets to do the entire brisket with no refills! Mine last about 6-7 hours low and slow. I like bark too much to wrap a brisket.
 
Check out Pitts and Spitts. They are made in Texas and there is a dealer in Kent I think...so up your way.

I have an original traeger that is 13 or 14 years old and stil putting out great meat so I’m a little partial to pellet grills. These are built above and beyond anything I have seen or used before. My neighbor has one and I’m really impressed. Very expensive but nicest pellet grill I’ve seen so far.
 
jskel said:
Check out Pitts and Spitts. They are made in Texas and there is a dealer in Kent I think...so up your way.

I have an original traeger that is 13 or 14 years old and stil putting out great meat so I’m a little partial to pellet grills. These are built above and beyond anything I have seen or used before. My neighbor has one and I’m really impressed. Very expensive but nicest pellet grill I’ve seen so far.
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Pitts & Spitts are amazing! And built just down the road from me. But they are also VERY pricey. Don't know if OP gave a budget or not.
 
Started with a BigJoe a few years ago my 1st foray into the kamado world, great cooker and still got it, making jerky one morning.
IMG_0325.JPG

Then upgraded to the 32" Komado Kamado, this thing is a beast, more real estate, heat source further away from cook, does everything from brisket to pizza and has a built in rotisserie set-up of which i'm a huge fan of rotisserie churrasco cooks.
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Nice buy. I had a small Traeger pop up on Facebook for $50 and it was in my neighborhood, saw it an hour after it was posted but was too late:(
 
Been doing some research on this since this thread started a few weeks ago, and this morning I saw that there was a one day flash sale, which was enough to push me over the edge.

I just ordered a Camp Chef Model #PG24-ZG. This is the particular model that is sold exclusively at Dick's Sporting Goods and lands somewhere between Camp Chef's DLX 24 (which is what I was originally set on) and their SG-24.

I'm not really concerned with the "Slide and Grill" feature, which allows you to cook over "direct heat." All this really means is that there's a lever you can pull that exposes the firepot to allow for a more "direct" heat if you remove the drip tray. It still doesn't get hot enough to really sear anything. I'll still use a traditional gas or charcoal grill for grilling, but it's still nice to know that there's a feature that will allow this thing to get to 450-500 degrees if I want it to.

I went with this model because it has all of the features of the DLX 24, plus a bigger cooking surface, upgraded legs, and an extra probe thermometer included.

This will be my first pellet cooker, I'm excited about it. Link below:

https://www.dickssportinggoods.com/...ill-18ccfu24bttrplltxcfp/18ccfu24bttrplltxcfp
 
I can’t stop watching reviews of the RecTec pellet grills. I see a RT590 or RT700 in my future.
 
I pulled the trigger too. Also enticed by a sale.

I really wanted the Kamado Joe "Big Joe". That was my top choice. But....it was too heavy. I'm not getting any stronger, and I don't have easy access to man-muscles. So, I wanted something that I could move around more easily.

So, I went with this one:

https://greenmountaingrills.com/products/grills/prime-wifi/daniel-boone-ss-prime/

It will stay in it's box for the next 4 weeks, until after I move. Then assembly will be one of the first things I do after getting keys to the new house. Might a well have some BBQ going while we unpack!
 
liftapint said:
I pulled the trigger too. Also enticed by a sale.

I really wanted the Kamado Joe "Big Joe". That was my top choice. But....it was too heavy. I'm not getting any stronger, and I don't have easy access to man-muscles. So, I wanted something that I could move around more easily.

So, I went with this one:

https://greenmountaingrills.com/products/grills/prime-wifi/daniel-boone-ss-prime/

It will stay in it's box for the next 4 weeks, until after I move. Then assembly will be one of the first things I do after getting keys to the new house. Might a well have some BBQ going while we unpack!
Click to expand...
You're gonna love it! And regarding those muscles - more 16 oz curls!!!
 
CantSpellPoker said:
Been doing some research on this since this thread started a few weeks ago, and this morning I saw that there was a one day flash sale, which was enough to push me over the edge.

I just ordered a Camp Chef Model #PG24-ZG. This is the particular model that is sold exclusively at Dick's Sporting Goods and lands somewhere between Camp Chef's DLX 24 (which is what I was originally set on) and their SG-24.

I'm not really concerned with the "Slide and Grill" feature, which allows you to cook over "direct heat." All this really means is that there's a lever you can pull that exposes the firepot to allow for a more "direct" heat if you remove the drip tray. It still doesn't get hot enough to really sear anything. I'll still use a traditional gas or charcoal grill for grilling, but it's still nice to know that there's a feature that will allow this thing to get to 450-500 degrees if I want it to.

I went with this model because it has all of the features of the DLX 24, plus a bigger cooking surface, upgraded legs, and an extra probe thermometer included.

This will be my first pellet cooker, I'm excited about it. Link below:

https://www.dickssportinggoods.com/...ill-18ccfu24bttrplltxcfp/18ccfu24bttrplltxcfp
Click to expand...

Assembly was about as easy as I could have asked for. Ran a 30-minute burn at 350, as suggested in the instructions. First cook most likely coming up this weekend.

6DCBCB34-B21F-4AC1-9042-D0ECBE6074E8.jpeg
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E461A0A4-EDAA-470B-9AEC-151F0F58B069.jpeg
 
liftapint said:
Your terrain looks like it has bear-potential too. Does it?
I'm worried about starting a midnight smoke, because I think bears will come "investigate" my grill over night!
Click to expand...

A good question that I hadn’t considered. I opted to install this one at my parents’ new lake home, which they’ve only owned for about 4 months, so we haven’t been there long enough to know. I honestly don’t see myself cooking anything overnight on this, anyway. This is a cooker I figured I could throw ribs or chicken on and not have to worry about messing with temperature while I was down at the lake doing other stuff.

Short answer - yes, there’s probably at least some degree of potential for black bears. Maybe a question for some of the neighbors!
 
CantSpellPoker said:
Assembly was about as easy as I could have asked for. Ran a 30-minute burn at 350, as suggested in the instructions. First cook most likely coming up this weekend.

View attachment 461406View attachment 461407View attachment 461408View attachment 461409
Click to expand...
Looks fantastic! You are going to love smoking with pellets.

Regarding overnight cooks, just remember a big brisket could take 12 hours or more. So if you wait until morning to put it on, it won't be ready until dinner. A very late dinner if you're not a morning person, which I am not! :D
 
Mrs. S had been asking me to buy her a Big Green Egg for years, and I finally broke down last week. I looked at a few brands including BGE, but settled on a Kamado Joe (Classic).

I've been a gas grill/electric smoker guy for years, so it'll take some time to get comfortable with charcoal again. That said, I've used it twice: grilled chicken thighs which were amazing, and a smoked pork shoulder which was ok. The pork tasted great, but was a bit dry in places - I think it may have been in the freezer too long, it lost a lot of liquid when it thawed out.

I'm thinking about some sort of electronic temperature control (mainly for smoking) and probably a couple other accessories, but for now I'm going to spend some time getting comfortable with the base unit to avoid buying things I don't need and won't use.

Burgers tomorrow!

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IMG_20200512_185258.jpg
 
MC Poker said:
This is another expensive hobby! I personally like the reverse flows. Or small barrel offsets. I have both. I love the flavor of using the wood. I also love smoking a ribeye roast and the slicing it up and making cheesesteaks on the flat top! I use combination of charcoal and wood for fuel. It all depends to on how much food you plan on cooking. Green Eggs or the Komodos are great if your cooking for yourself. I have friends that prefer their offsets. But those take alot of babysitting. Pellet smokers you can set the temp the smoke and forget about it. Good luck!View attachment 446995View attachment 446996View attachment 446997View attachment 446998View attachment 446999View attachment 447000View attachment 447001View attachment 447002View attachment 446995View attachment 446996View attachment 446997View attachment 446998View attachment 446999View attachment 447000View attachment 447001View attachment 447002
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Just now catching up on this thread. Your chips are on the way.

Once this virus is out, you NEED to do a mini meat up. Although if there’s poker, meat, and football at lambeau, it might be hard to keep it mini.
 
liftapint said:
I pulled the trigger too. Also enticed by a sale.

I really wanted the Kamado Joe "Big Joe". That was my top choice. But....it was too heavy. I'm not getting any stronger, and I don't have easy access to man-muscles. So, I wanted something that I could move around more easily.

So, I went with this one:

https://greenmountaingrills.com/products/grills/prime-wifi/daniel-boone-ss-prime/

It will stay in it's box for the next 4 weeks, until after I move. Then assembly will be one of the first things I do after getting keys to the new house. Might a well have some BBQ going while we unpack!
Click to expand...

This was the exact grill I had narrowed my choices down to when I ended up getting my Kamado Big Joe. You'll have to tell me how you like it once you get it set up and get to cook on it.
 
Just picked up a Kamado Joe this weekend (Classic). I've always had a side box stick/charcoal burner currently an Oklahoma Joe. Fought these things for years trying to maintain temperature. Took near constant attention. Well the first cook on the Kamado Sunday was amazing. Once I got it to temp, it was rock solid on 250, I smoked a large Salmon filet, I closed the vents and went to eat. An hour later I came back just to check the thing and it was still reading 200 degrees. This thing is going to up my BBQ game immensely. Highly recommend. The only drawback I see is on a really long cook if you have to add fuel you have to take your meat out, the grates, etc. to get the fuel down in there. Haven't done one yet to see if this will be needed or not. Reviews lead me to believe not.
 
Indyscammer said:
Just picked up a Kamado Joe this weekend (Classic). I've always had a side box stick/charcoal burner currently an Oklahoma Joe. Fought these things for years trying to maintain temperature. Took near constant attention. Well the first cook on the Kamado Sunday was amazing. Once I got it to temp, it was rock solid on 250, I smoked a large Salmon filet, I closed the vents and went to eat. An hour later I came back just to check the thing and it was still reading 200 degrees. This thing is going to up my BBQ game immensely. Highly recommend. The only drawback I see is on a really long cook if you have to add fuel you have to take your meat out, the grates, etc. to get the fuel down in there. Haven't done one yet to see if this will be needed or not. Reviews lead me to believe not.
Click to expand...
Same here - I haven't done a long smoke yet, but I did a short one (~8 hours at 250F) with a full load of charcoal and only used about half of it. My understanding is that you can get 16-18 hours pretty easily at low temp.
 
Indyscammer said:
Just picked up a Kamado Joe this weekend (Classic). I've always had a side box stick/charcoal burner currently an Oklahoma Joe. Fought these things for years trying to maintain temperature. Took near constant attention. Well the first cook on the Kamado Sunday was amazing. Once I got it to temp, it was rock solid on 250, I smoked a large Salmon filet, I closed the vents and went to eat. An hour later I came back just to check the thing and it was still reading 200 degrees. This thing is going to up my BBQ game immensely. Highly recommend. The only drawback I see is on a really long cook if you have to add fuel you have to take your meat out, the grates, etc. to get the fuel down in there. Haven't done one yet to see if this will be needed or not. Reviews lead me to believe not.
Click to expand...

I've done a few 12 & 13 hour cooks with my big Joe and have never needed to add any wood/charcoal mid cook. And I still had more storage in the fire box too if I wanted to start with more. Not sure how much smaller the classic fire box is, but I'm guessing you'll probably be fine unless you're going for something longer than that or cooking in the snow.
 
I haven't been able to grill for a couple weeks now because we've been redoing our driveway and back patio. Getting paver stones installed. Should be done this week though, so I'll be smoking something this weekend! :)

Thinking I might need to get an outdoor kitchen setup next.


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I bought a pizza stone for the kamado a couple weeks ago from Amazon; it arrived in several pieces. The replacement arrived this week, and my first chance to try it out was tonight.

Holy hell.

IMG_20200612_202853.jpg


I ran it at a pit temp of about 525F, and the dome temp settled around 450F. The crust was crunchy and amazing, and this was store bought dough. I can only imagine how good it will be when we make a proper fermented dough.

IMG_20200612_203033.jpg


We had some extra, and I made garlic rolls. Combined with my wife's homemade sauce and some garlic olive oil, they were great.

IMG_20200612_203943.jpg

IMG_20200612_204919.jpg
 
The pizza looks awesome. I have never gotten into making pizza on my Egg, although I have bought the equipment. For the gadget geek in all of us, look at this article about baking pizza on steel instead of a pizza stone.
 

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