Which smoker to buy

[PointWarrior]

Get a Kamado, wont regret it...

[real chili 83]

Get a Kamado, wont regret it...

Good choice, good value over green egg.

[rocket surgeon]

BUUUUMMMMP.

Looking to upgrade my rig, any Traeger fans here?

  love my traeger!!  chili talked me into switching from masterbilt electric with traditional wood chip feeder to pellet grill.  so much better with predictable results

[reinko]

  love my traeger!!  chili talked me into switching from masterbilt electric with traditional wood chip feeder to pellet grill.  so much better with predictable results

Thanks rocket, currently have the same Masterbuilt with the chip tray.  Product of food better too?

[rocket surgeon]

Thanks rocket, currently have the same Masterbuilt with the chip tray.  Product of food better too?

I had masterbilt for over 10 years and my wife would give her occasional nod but always complain the food was "too smokey".  she did like the salmon however.

  with the traeger, she's been coming back for 2nd's.  the ribs(3-2-1), brisket and shoulder's are the best I've ever made.  I want to start experimenting with sausage

  seems to have a more even smoke

[StillAWarrior]

Just a couple weeks ago I got a Pit Boss at Menards. It's very new, so I'm just getting started with it and cannot speak to durability.

It seems very well made. It's heavy and the seams, etc. seem good. Packaging and assembly were well thought out and efficient. It's very easy to use and the app is nice.

I shopped around for a while and it seemed like a really good value. 850 square inches of cooking surface; enamel coated iron grates; 21 pound hopper: a shelf on the front and the side; temperature probe. It also has a feature that allows direct access to the flame for higher heat searing.

On sale and with rebate, it was under $450. I think it is a good value. I know Traeger is considered the best by many, but a comparable Traeger is more than double the price. I know it's too new to make any meaningful assessment, but so far I'm really happy with it.

Made bacon on it last week - 4 hours low and slow smoke. It worked great.

[rocket surgeon]

Just a couple weeks ago I got a Pit Boss at Menards. It's very new, so I'm just getting started with it and cannot speak to durability.

It seems very well made. It's heavy and the seams, etc. seem good. Packaging and assembly were well thought out and efficient. It's very easy to use and the app is nice.

I shopped around for a while and it seemed like a really good value. 850 square inches of cooking surface; enamel coated iron grates; 21 pound hopper: a shelf on the front and the side; temperature probe. It also has a feature that allows direct access to the flame for higher heat searing.

On sale and with rebate, it was under $450. I think it is a good value. I know Traeger is considered the best by many, but a comparable Traeger is more than double the price. I know it's too new to make any meaningful assessment, but so far I'm really happy with it.

Made bacon on it last week - 4 hours low and slow smoke. It worked great.

  pit boss makes good stuff.  hopefully the stuff they procure for Menards is pit boss worthy.  I am not a fan of Menards as they've stiffed me on their rebates a couple of times and seems there is no trail.

but regardless, sounds like you got a nice product-good luck

btw, traeger has been watered down a little.  they better be careful of trying to coast on the name.  the one thing i've been struggling with somewhat is getting a little more smoke production or having the smoke hang out in the chamber longer for a little more of a robust flavor as needed.  my model does not have the super smoke function

I've tried cooking lower for a little bit longer as that produces more smoke, but my model does not allow for the draft damper to be augmented inside because of how my top shelf is attached in that region

long story short-don't hang your head on the brand-you've got a good product.  my sons bought me my traeger for a Christmas present because they know that they will be beneficiaries of the product that comes out-smart kids

[rocky_warrior]

Just a couple weeks ago I got a Pit Boss at Menards.

Congrats!  I love smoking some bacon.  Throw a pork shoulder on there next.  I do an 18 hour version - though I usually cheat and smoke for 9 hours, then finish in the oven at about 225 overnight for another 9.

[reinko]

  pit boss makes good stuff.  hopefully the stuff they procure for Menards is pit boss worthy.  I am not a fan of Menards as they've stiffed me on their rebates a couple of times and seems there is no trail.

but regardless, sounds like you got a nice product-good luck

btw, traeger has been watered down a little.  they better be careful of trying to coast on the name.  the one thing i've been struggling with somewhat is getting a little more smoke production or having the smoke hang out in the chamber longer for a little more of a robust flavor as needed.  my model does not have the super smoke function

I've tried cooking lower for a little bit longer as that produces more smoke, but my model does not allow for the draft damper to be augmented inside because of how my top shelf is attached in that region

long story short-don't hang your head on the brand-you've got a good product.  my sons bought me my traeger for a Christmas present because they know that they will be beneficiaries of the product that comes out-smart kids

I've heard a smoke tube can help getting more smoke on pellet smokers.

https://a.co/d/4obt829

[rocket surgeon]

I've heard a smoke tube can help getting more smoke on pellet smokers.

https://a.co/d/4obt829

yes, I got a couple.  used one once so far,  they are a challenge to get lit even with a torch.  next time i'm going to try with wood chips instead of pellets.  I originally bought to use them to cold smoke some cheese

[StillAWarrior]

  pit boss makes good stuff.  hopefully the stuff they procure for Menards is pit boss worthy.

Hope so. I started at Lowe's and saw an 850 model they had there. Then found the Menards one. I figured the Lowe's would be better, but some research actually suggested the one at Menards was a bit better overall. I've not shopped at Menards much at all, so hopefully it all works out.

[real chili 83]

You can buy a down draft accessory for a green mountain.  The device exhausts the smoke at the grates...drawing more smoke across the food.

They are mage by Don Goedke.  I think he makes them for other brands too.

[rocket surgeon]

You can buy a down draft accessory for a green mountain.  The device exhausts the smoke at the grates...drawing more smoke across the food.

They are mage by Don Goedke.  I think he makes them for other brands too.

tried that, but it doesn't fit my traeger model.  Don was kind enough to take my return

[StillAWarrior]

Made my first brisket this weekend. Turned out reasonably well. The flavor was outstanding, but I thought that the flat was a little dry. Any tips would be appreciated.

I understand that it's tough to give tips without knowing what we did. We started with a full brisket from Costco that was around 16.5 pounds. Trimmed it down and then put mustard on for binder and a rub of salt, pepper, garlic powder, and onion powder. Ran it overnight at about 225 degrees. After around 11 hours or so when it the point was reaching 165 we pulled it and wrapped it in butcher paper and replaced it. We then returned it and cooked about another four hours or so until it was at 205. We pulled it and put it in a cooler to rest for a couple hours while we got some other stuff ready. Also, we used a smoke tube to increase the amount of smoke.

The biggest challenge was the different speeds cooking for the flat and the point but we eventually got them to where they were running within about five degrees of each other through positioning on the grill. I think one mistake I made was not trimming the flat end enough so that it was too thin down at the end. Not sure though.

I also rendered the fat so I have about a pint of nice clean tallow.

[rocket surgeon]

I was at a golf events where they brought in a food truck who's specialty was brisket.  some of the most tender, moist and flavorful i've had.  asked hime what he does...

       injects-there are as many concoctions/recipes as there are rubs.  typically, bullion, garlic/onion powders, paprikas, ground peppers etc etc

       wraps in tin foil.  I used to wrap in butcher paper, but now i'm going back to tin foil.  yes, you may lose some of that crispy bark, but at the expense of juicy?  i'll go with juicy. 

otherwise, sounds like you did everything else pretty much the way your average smoking schlub does.  I have been trying to leave a little more fat when I trim. 

did you spritz or mop at all?  what kind of wood did you use?

[CreightonWarrior]

I've been happy with my Traeger. One note is you do NOT need to use Traeger pellets regardless of what they tell you. Just don't tell them you use a different brand.

[Warriors, Come Out and Playeeyay]

Made my first brisket this weekend. Turned out reasonably well. The flavor was outstanding, but I thought that the flat was a little dry. Any tips would be appreciated.

I understand that it's tough to give tips without knowing what we did. We started with a full brisket from Costco that was around 16.5 pounds. Trimmed it down and then put mustard on for binder and a rub of salt, pepper, garlic powder, and onion powder. Ran it overnight at about 225 degrees. After around 11 hours or so when it the point was reaching 165 we pulled it and wrapped it in butcher paper and replaced it. We then returned it and cooked about another four hours or so until it was at 205. We pulled it and put it in a cooler to rest for a couple hours while we got some other stuff ready. Also, we used a smoke tube to increase the amount of smoke.

The biggest challenge was the different speeds cooking for the flat and the point but we eventually got them to where they were running within about five degrees of each other through positioning on the grill. I think one mistake I made was not trimming the flat end enough so that it was too thin down at the end. Not sure though.

I also rendered the fat so I have about a pint of nice clean tallow.

You did everything right for the first brisket...that is a cut of meat that can be a complete wildcard.  You could do the same exact cook with two different meats and get completely different results.

A few things :
- I've wrapped in butcher paper after 6-8 hours to better retain moisture.  Plus, I don't think it takes in as much smoke after 10 or so hours, so maybe try wrapping it earlier?
- I think having slightly more fat rather than less fat is more beneficial to how it comes out.  Disputed by many, but ive had more success the less I trim.
- Fat side up...again, disputed, but have had better results this way.
- Nice call on putting it in a cooler for a few hours.

[real chili 83]

Maybe pull it at 197 instead of 205.  The temp will still rise after you pull it.

My last one went to 205 and I had the same issue as you did.

I like to seperate the point from the flat to get a more even cook.

On a separate note, might spatchcock a turkey this Sunday.

[rocket surgeon]

Maybe pull it at 197 instead of 205.  The temp will still rise after you pull it.

My last one went to 205 and I had the same issue as you did.

I like to seperate the point from the flat to get a more even cook.

On a separate note, might spatchcock a turkey this Sunday.

I spatchcock'd a turkey last year and the fans went wild!  gonna do it again this year with a brisket.  the brine recipe put out last year by...damn I forget his name...was fantastic!

[Uncle Rico]

I spatchcock'd a turkey last year and the fans went wild!  gonna do it again this year with a brisket.  the brine recipe put out last year by...damn I forget his name...was fantastic!

Things that never happened, Alex, for a $1000

[StillAWarrior]

I was at a golf events where they brought in a food truck who's specialty was brisket.  some of the most tender, moist and flavorful i've had.  asked hime what he does...

       injects-there are as many concoctions/recipes as there are rubs.  typically, bullion, garlic/onion powders, paprikas, ground peppers etc etc

       wraps in tin foil.  I used to wrap in butcher paper, but now i'm going back to tin foil.  yes, you may lose some of that crispy bark, but at the expense of juicy?  i'll go with juicy. 

otherwise, sounds like you did everything else pretty much the way your average smoking schlub does.  I have been trying to leave a little more fat when I trim. 

did you spritz or mop at all?  what kind of wood did you use?

I did not spritz or mop. Considered it, but ultimately decided not to. I used mostly Pit Boss competition blend pellets, but there was probably some straight hickory pellets mixed in there. I also thought about using foil. That's what I did when I made a pork butt and it worked very well. But I fell victim to the siren call of the bark.

All in all, I was pretty happy with hit, but there's definitely room for improvement.

You did everything right for the first brisket...that is a cut of meat that can be a complete wildcard.  You could do the same exact cook with two different meats and get completely different results.

That's encouraging.

A few things :
- I've wrapped in butcher paper after 6-8 hours to better retain moisture.  Plus, I don't think it takes in as much smoke after 10 or so hours, so maybe try wrapping it earlier?
- I think having slightly more fat rather than less fat is more beneficial to how it comes out.  Disputed by many, but ive had more success the less I trim.
- Fat side up...again, disputed, but have had better results this way.
- Nice call on putting it in a cooler for a few hours.

Good tips. Thank you. I also did it fat side up. I just assumed that was the right way and only realized half-way through that it's a hot topic of debate. I think that this goes back to what Rocket said...juiciness over bark. The main argument against fat side up that I saw was that you don't get as good of bark. I felt like I had pretty good bark, by the way. I saw the cooler tip online and decided to do it. We wanted to eat at a specific time and I had read enough reports that it is really hard to estimate the cooking time (like you said, wildcard) that i wanted to get it done early. They said that as long as the temperature doesn't fall below 150, you're fine as far as food safety goes. It was still in the 180 range when I sliced it.

Maybe pull it at 197 instead of 205.  The temp will still rise after you pull it.

My last one went to 205 and I had the same issue as you did.

That was one main thing I was thinking of. I want to make sure to get that fat between the flat and the point rendered out, but I think 205 was just too much. I'll try something a bit lower next time.