Which smoker to buy

[real chili 83]

Thinking about buying a new smoker for que.

I have a charcoal burner, dome smoker now.

I'm considering a Bradley digital electric, or a Smoke Hollow LP.

Both are vertical smokers.  Is there a big difference from a horizontal smoker?

During the summer, lots o ribs and brisket.  In the fall and spring, I am doing Jerkey, smoked turkey, and smoked ham.  Lots of venison, salmon, and beef/pork mix for Jerkey.

Input on smoker choices are welcome.

[keefe]

Big Green Egg. Multi-purpose platform that excels in every category. Nothing else compares when it comes to the Mystical Union of Man, Meat, and Fire.

[MUfan12]

If you have the scratch, the Egg is probably the ideal one. Holds temp like no other.

We got my dad a propane box smoker for Christmas and it works really well. I have a cheap Brinkmann charcoal one and it gets the job done, but is a bitch to babysit.

[🏀]

Yeah, it's the Egg hands down. Wait for winter, people start selling them on Craigslist.

I also have used the Brinkmann, it's not fun.

[real chili 83]

Yeah, it's the Egg hands down. Wait for winter, people start selling them on Craigslist.

I also have used the Brinkmann, it's not fun.

Sounds like the Egg is popular. 

The only detraction I can see is when doing venison jerkey, you can't stack up multiple racks for quicker processing.

Unfortunately, that hasn't been a problem the past two years thanks to no deer.

[4everwarriors]

Nothin' gets your meat done better than this smoker, hey?

[madtownwarrior]

Love these - have one and have recommended to many others:  http://www.smokin-it.com/

Electric - no messing with keeping constant temperature...

[rocket surgeon]

for the money-master-built electric. have the $250 one.  does everything i need- set the temp and time, side wood loader...life is good.  the egg?  i'll have to check that one out-thanks, but not until this one blows out

[real chili 83]

Love these - have one and have recommended to many others:  http://www.smokin-it.com/

Electric - no messing with keeping constant temperature...

Those look nice. Are they insulated?

Does anyone have experience with a Bradley?  They look awful convenient to use. 

[keefe]

Those look nice. Are they insulated?

Does anyone have experience with a Bradley?  They look awful convenient to use. 

Chili

Trust me - The Egg is the only way to go. They last a lifetime, too. The Mystical Union of Man, Meat, and Fire deserves nothing less than the very best!

[real chili 83]

Chili

Trust me - The Egg is the only way to go. They last a lifetime, too. The Mystical Union of Man, Meat, and Fire deserves nothing less than the very best!

Giving it strong consideration.

Biggest downfall is that you can't stack up racks vertically for jerkey.  It only has one level.

If I keep missing deer, it won't be an issue.   .

Anyone ever try salmon jerkey!  Good stuff Maynard.

[reinko]

Giving it strong consideration.

Biggest downfall is that you can't stack up racks vertically for jerkey.  It only has one level.

If I keep missing deer, it won't be an issue.   .

Anyone ever try salmon jerkey!  Good stuff Maynard.

Chili,
You ask, and shall receive.

http://www.biggreenegg.com/eggcessories/cooking-grids-racks-extenders-pans/tiered-racks/

[real chili 83]

Chili,
You ask, and shall receive.

http://www.biggreenegg.com/eggcessories/cooking-grids-racks-extenders-pans/tiered-racks/

You da man!

Thanks.

[reinko]

You da man!

Thanks.

I will just take some of that jerkey off your hands. 

[real chili 83]

Sure, but I will need to get a deer first.  That could be years with my luck!

[Benny B]

I got a cheap Char-Griller with a side box about five years ago, and it's taken me that long to finally be able to adjust the vents/fire to keep temps steady.  I know that people swear by the egg and that there are plenty of better smoke-dedicated units out there, but other than touching up the paint every year with some high-temp Rustoleum, it's held up well.  Not to mention, no one has ever complained about the food at my house (except my kids who complain about everything).

Unless you're burning hickory or greenbacks on a regular basis, I can't fathom spending more than a couple (read: few) hundred on a smoker.  BBQ is art, not science... and you don't need anything fancy to create a masterpiece.  Don't buy someone's myth, just go out and create your own.

Whatever you decide, for the love of God, don't get a pellet machine, and don't use wood chips.  If you can't find a firewood purveyor who will sell you a face cord of real hickory or cherry firewood, then you're better off just buying ribs and jerky at Menards.

[Jay Bee]

I got a cheap Char-Griller with a side box about five years ago

Word... side box!

[madtownwarrior]

It must be insulated as it holds a temperature great in winter with no issues.

Salmon jerky - need to try.     Smoked salmon in the smoker is awesome with an Indian spice rub.

For jerky - been doing turkey jerky in the the dehydrator - awesome, better than beef, cant make enough for all the firends that ask for it...

Those look nice. Are they insulated?

Does anyone have experience with a Bradley?  They look awful convenient to use. 

[keefe]

Smoked salmon in the smoker is awesome with an Indian spice rub.

Curry, Masala, or Vindaloo?

[77ncaachamps]

Chili

Trust me - The Egg is the only way to go. They last a lifetime, too. The Mystical Union of Man, Meat, and Fire deserves nothing less than the very best!

The Egg, otherwise known as TMUMMF

[keefe]

The Egg, otherwise known as TMUMMF

Our team is hosted on the Microsoft campus. Every Friday we have a BBQ and so we roll out our two Eggs and start burning meat. Other teams from the Microsoft Design Studios have begun bringing food and we now have at least a hundred souls savoring the taste of perfectly roasted animal flesh. We are cooking everything rom beef to salmon to pizza in our Green Cylinders. The Eggs have acquired a cult-like status in Redmond for their ability to deliver the ultimate in The Mystical Union of Man, Meat, and Fire.

[real chili 83]

Our team is hosted on the Microsoft campus. Every Friday we have a BBQ and so we roll out our two Eggs and start burning meat. Other teams from the Microsoft Design Studios have begun bringing food and we now have at least a hundred souls savoring the taste of perfectly roasted animal flesh. We are cooking everything rom beef to salmon to pizza in our Green Cylinders. The Eggs have acquired a cult-like status in Redmond for their ability to deliver the ultimate in The Mystical Union of Man, Meat, and Fire.

I am coming around to the egg. 

With my current set up, I get tired of having to babysit charcoal when doing an all day brisket.  How long is the burn time on an egg when you have it turned down low (apprx 200 degrees)?

[keefe]

I am coming around to the egg. 

With my current set up, I get tired of having to babysit charcoal when doing an all day brisket.  How long is the burn time on an egg when you have it turned down low (apprx 200 degrees)?

Chili

Our VP of HR also owns a custom fireplace and hearth store in Issaquah which sells tons of Eggs. I just got off the phone and she said that if you use a hard, dense charcoal the Egg will go for 8-10 hours without tending. She also said she uses a BBQ Guru by DigiQ which is a computer controlled device that will keep the ambient temp at 210' and the meat at a constant 190' (I think I got the numbers right) for at least 30 hours of maintenance free burn.

She offered to order the BBQ Guru at her cost for you if you want it. In fact, she said have him text or call with any questions so PM or call me if you want to take advantage of her expertise and discount offer.



Crash

[2TimeWarrior]

Here's another vote for the Big Green Egg.  I love mine and use it several times per week.  Its versatility is a huge asset.  Lots of options for adding racks...check out www.ceramicgrillstore.com.

[MU Fan in Connecticut]

This was published locally in June, but the equipment discussed including the Green Egg has to be available everywhere.

Myron Mixon Discusses Barbecue and Great Grilling
http://www.connecticutmag.com/Connecticut-Magazine/June-2014/Myron-Mixon-Discusses-Barbecue-and-Great-Grilling/