Who Loves BBQ?

Marhault

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I had a custom built smoker for years that I used for church gatherings and other large family events. Over time I noticed I just wasn't using it much anymore because of my hectic work schedule so I donated it to the church. They still use it.

So to satisfy my smoked meat urges I bought a masterbuilt electric smoker 2 years ago. It's not a pellet smoker but I've converted it using an a-maze-n tray so I can load the tray with pellets get 10-12 hours of smoke hassle free and just like you said, set it and forget it. Most would probably not believe me but I've gotten more compliments on my meat out of the electric smoker than I ever did out of my large kettle smoker. Some might be more attention to the meat with seasoning and injections but who knows.

I guess the TLDR version is I really enjoy my electric smoker and I think the vast majority of smoked meat enthusiasts would as well.
 

Azcat

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I was going to start a new thread but then found this one. I recently got into smoking/bbq after a friend brought his smoker to my place for a poker weekend. I am in the market for a smoker/charcoal bbq setup. My favourite thing to eat is brisket so that is kind of my focus. I am trying to decide between a Kamado Joe and going the Weber route with getting a Weber Smoky Mountain and Weber Kettle combo. What do you think is the best setup?

I have heard people say electric is great since it is "set it and forget it" but I hesitate since I do really like the real wood and real charcoal flavour.

All input appreciated!
I started smoking packer briskets on a 22.5" Weber kettle using Kingsford briquets, chunks of store-bought "smoking" wood and working the dampers on the kettle. I eventually upgraded to an offset stick burner using lump charcoal and proper smoking wood. Both of these methods worked well, but they are very labor-intensive and in most cases involved starting the cooks in the wee hours of the night and which lasted 12-16 hours.

In my opinion, the most important thing when cooking brisket is your ambient and internal temperatures. There are several products you can buy for this but my recommendation is ThermoWorks.

The next most important thing, again, in my opinion, is proper smoking wood. Big box stores will often sell bags of wood chunks for smoking. I've seen apple and hickory bags at my local Meijer. These wood chunks are nothing more than firewood. Not proper for smoking meat IMO. They are dried-out kindling. Proper smoking wood isn't entirely dried-out. You may be able to find it locally. If not, you can purchase it at https://fruitawoodchunks.com/. I believe there is an explanation of what proper smoking wood is on the website somewhere.

I have since upgraded to a "set it and forget it" electric pellet style smoker. I've gone through some trial and error with it. But I finally figured it out this past July and IMO it is now on-point with my traditional cooking style.

There are several members on this site who can comment on my brisket. The list includes, but is not limited to, @detroitdad, @mike32, @WedgeRock, @ChaosRock, @ThePunk, @Marc Hedrick & @Sprouty.
 
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detroitdad

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I started smoking packer briskets on a 22.5" Weber kettle using Kingsford briquets, chunks of store-bought "smoking" wood and working the dampers on the kettle. I eventually upgraded to an offset stick burner using lump charcoal and proper smoking wood. Both of these methods worked well, but they are very labor-intensive and in most cases involved starting the cooks in the wee hours of the night and which lasted 12-16 hours.

In my opinion, the most important thing when cooking brisket is your ambient and internal temperatures. There are several products you can buy for this but my recommendation is ThermoWorks.

The next most important thing, again, in my opinion, is proper smoking wood. Big box stores will often sell bags of wood chunks for smoking. I've seen apple and hickory bags at my local Meijer. These wood chunks are nothing more than firewood. Not proper for smoking meat IMO. They are dried-out kindling. Proper smoking wood isn't entirely dried-out. You may be able to find it locally. If not, you can purchase it at https://fruitawoodchunks.com/. I believe there is an explanation of what proper smoking wood is on the website somewhere.

I have since upgraded to a "set it and forget it" electric pellet style smoker. I've gone through some trial and error with it. But I finally figured it out this past July and IMO it is now on-point with my traditional cooking style.

There are several members on this site who can comment on my brisket. The list includes, but is not limited to, @detroitdad, @mike32, @WedgeRock, @ChaosRock, @ThePunk, @Marc Hedrick & @Sprouty.
Hands down the best brisket that I have ever eaten. That includes any bbq joint that I have visited. Jason absolutely knows what he is doing.
 

mike32

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Plus one on @Azcat being the man when it comes to brisket, and any other food I’ve eaten that he bbqs or cooks.
I own a Weber Kettle and a WSM and I am always experimenting on both but I have yet to try a brisket. I am kind of the anti-@azcat in that I am low tech and frequently just smoke by trial and error and intuition. I do plan to make brisket in the WSM soon. I really enjoy the process of barbecuing and drinking beer in the driveway.
 

Lemonzest

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Plus one on @Azcat being the man when it comes to brisket, and any other food I’ve eaten that he bbqs or cooks.
I own a Weber Kettle and a WSM and I am always experimenting on both but I have yet to try a brisket. I am kind of the anti-@azcat in that I am low tech and frequently just smoke by trial and error and intuition. I do plan to make brisket in the WSM soon. I really enjoy the process of barbecuing and drinking beer in the driveway.
I have a cheap gas grill now but will end up likely with the WSM and Kettle combo. I am interested in the Kamado cookers like Big Green Egg and Kamado Joe but they are just so darn expensive it is hard to justify. I can afford them I just don't want to buy them on principle as I think the price is too high for what you are getting.

I love the idea of doing a cook all day say starting at around 7 or whenever I get up and then having a nice brisket or something reading to eat at 9 PM once the poker game is in full swing. I could be drinking all day this way !
 

RowdyRawhide

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I have used a WSM for the longest time, it's an 18.5 inch and was gift so I can't complain, however if you are getting one get the 22 inch. I use lump charcoal, not briquettes, it burns longer and hotter, and has less ash. I also an offset on a trailer that I am planning on turning into a reverse flow eventually but for now I use tuning plates and get decent results.

Here are a few pics I have on this computer.

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Here is a mini tailgater WSM I made, it looks better than it works but it is functional just not a real WSM

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RowdyRawhide

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I have a cheap gas grill now but will end up likely with the WSM and Kettle combo. I am interested in the Kamado cookers like Big Green Egg and Kamado Joe but they are just so darn expensive it is hard to justify. I can afford them I just don't want to buy them on principle as I think the price is too high for what you are getting.

I love the idea of doing a cook all day say starting at around 7 or whenever I get up and then having a nice brisket or something reading to eat at 9 PM once the poker game is in full swing. I could be drinking all day this way !
See my above post in regards to a WSM.

I also have a Weber kettle and love it, however I use briquettes in it because lump gets too hot too fast. Throw a chunk of cherry, pecan, or oak on there.....MONEY!

Here's a tomahawk ribeye I made over labor day

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Lemonzest

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@RowdyRawhide Really fantastic information and prOn! I have done a fair bit of research so I think I am settled on the WSM and I do plan to get the 22". I hate running short on space even if I only do big smokes 1 or 2 times per year I want the space. I am talking to several people through local classifieds so just attempting to buy a used one and if not I will just buy new.

What I am undecided about is what to do for the weeknight in winter when we just want to quickly make dinner. I am not sure I want to fuss with charcoal in winter time when I could just fire up gas grill and make burgers in 15 minutes. My gas grill will last a few more years so I will probably just get a WSM now and then decide later what to do for the daily driver.
 

RowdyRawhide

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@RowdyRawhide Really fantastic information and prOn! I have done a fair bit of research so I think I am settled on the WSM and I do plan to get the 22". I hate running short on space even if I only do big smokes 1 or 2 times per year I want the space. I am talking to several people through local classifieds so just attempting to buy a used one and if not I will just buy new.

What I am undecided about is what to do for the weeknight in winter when we just want to quickly make dinner. I am not sure I want to fuss with charcoal in winter time when I could just fire up gas grill and make burgers in 15 minutes. My gas grill will last a few more years so I will probably just get a WSM now and then decide later what to do for the daily driver.
The "problem" with the 18.5 inch is when you want to do more than a couple of racks of ribs. I have tied them into a "crown" and smoked on edge and have gotten 7 racks in my smoker but it was PITA and a 3 man job.

my Weber performer has a 2 lb propane cylinder to assist the start of the charcoal, I would say that it only takes an extra 5-10 minutes to start than a gas grill, and way better results. If we are in a hurry I run out start the grill and then come back in and prep everything and when i get back out there she's ready to roll.


I have seen several barely used in my local FB marketplace for around 100 bucks off of new
 

Lemonzest

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The "problem" with the 18.5 inch is when you want to do more than a couple of racks of ribs. I have tied them into a "crown" and smoked on edge and have gotten 7 racks in my smoker but it was PITA and a 3 man job.

my Weber performer has a 2 lb propane cylinder to assist the start of the charcoal, I would say that it only takes an extra 5-10 minutes to start than a gas grill, and way better results. If we are in a hurry I run out start the grill and then come back in and prep everything and when i get back out there she's ready to roll.
Yeah the Performer sounds like a good option. Many BBQ lovers hype the Kettle but the Performer seems like a good option with the propane to assist with getting it started. I will probably go that way then once my gas grill kicks the bucket. I DO love the flavour with charcoal even if you are just doing burgers or chicken wings or something simple. Thanks a bunch for your help!
 

RowdyRawhide

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Yeah the Performer sounds like a good option. Many BBQ lovers hype the Kettle but the Performer seems like a good option with the propane to assist with getting it started. I will probably go that way then once my gas grill kicks the bucket. I DO love the flavour with charcoal even if you are just doing burgers or chicken wings or something simple. Thanks a bunch for your help!
technically the performer and kettle are the same...the performer has a nice work area built onto it and the propane assist. I still have my first two kettles.....you know for big ass parties :rolleyes: :rolleyes:
 

Sprouty

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I started smoking packer briskets on a 22.5" Weber kettle using Kingsford briquets, chunks of store-bought "smoking" wood and working the dampers on the kettle. I eventually upgraded to an offset stick burner using lump charcoal and proper smoking wood. Both of these methods worked well, but they are very labor-intensive and in most cases involved starting the cooks in the wee hours of the night and which lasted 12-16 hours.

In my opinion, the most important thing when cooking brisket is your ambient and internal temperatures. There are several products you can buy for this but my recommendation is ThermoWorks.

The next most important thing, again, in my opinion, is proper smoking wood. Big box stores will often sell bags of wood chunks for smoking. I've seen apple and hickory bags at my local Meijer. These wood chunks are nothing more than firewood. Not proper for smoking meat IMO. They are dried-out kindling. Proper smoking wood isn't entirely dried-out. You may be able to find it locally. If not, you can purchase it at https://fruitawoodchunks.com/. I believe there is an explanation of what proper smoking wood is on the website somewhere.

I have since upgraded to a "set it and forget it" electric pellet style smoker. I've gone through some trial and error with it. But I finally figured it out this past July and IMO it is now on-point with my traditional cooking style.

There are several members on this site who can comment on my brisket. The list includes, but is not limited to, @detroitdad, @mike32, @WedgeRock, @ChaosRock, @ThePunk, @Marc Hedrick & @Sprouty.
Plus one on @Azcat being the man when it comes to brisket, and any other food I’ve eaten that he bbqs or cooks.
I own a Weber Kettle and a WSM and I am always experimenting on both but I have yet to try a brisket. I am kind of the anti-@azcat in that I am low tech and frequently just smoke by trial and error and intuition. I do plan to make brisket in the WSM soon. I really enjoy the process of barbecuing and drinking beer in the driveway.

Azcat has made some awesome BBQ for all of us. Some seriously great food.

Mike has turned me into a huge wing fan. I used to hate fucking with wings until I got my hands on the good stuff.

We are pretty spoiled in the Michigan crew. Bill has made some great food as well.
 

joejitsu209

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Here's my set up. Love me some BBQ!! Forgot to attach the pictures.. lol here is a brisket I did last weekend for a pop up, and some tri tip. We call our nachos, "Nachos Borrachos" and must be eaten with a cold one and then I played around with some smokey brisket chunks in a sweet waffle - loved it actually.
 

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Beakertwang

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