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New Smoker Recommendations


TTQ B4U

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I have an old school smoker out in the garage (15 plus years) that has never been used. One of the Old Little Chief's and this is making me think I should dust it out and give it a shot. Suggestions on what is easiest to start with as a Newb??

 

http://www.sportsmanswarehouse.com/sportsmans/Smokehouse-Little-Chief-Electric-Smoker/productDetail/Smokers/prod9999004755/cat101725

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I have an old school smoker out in the garage (15 plus years) that has never been used. One of the Old Little Chief's and this is making me think I should dust it out and give it a shot. Suggestions on what is easiest to start with as a Newb??

 

 

 

 

 

 

 

My first time smoking anything was in November and I smoked our Thanksgiving turkey for 15 people

 

Just do it. ^.^

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hard to mess up anything pork......pork butt or country ribs would probably be my suggestion for a first cook.

 

 

I put a butt on this morning I'm cooking for the coach of my daughter's soccer team. She just got out of the hospital so I'm doing dinner for her family tonight.

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Not to thread hijack, but he's already got a smoker now.

 

Anyone have any good suggestions for a dual source grill? I traditionally cook on coal, but like the convenience of propane every once in a while.

 

Hoping to get something that won't rust away in 5 yrs. Suggestions

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not sure what you're looking to spend and I think someone earlier in the thread mentioned it but as far as versatility it's hard to be the chargriller duo. It's a bad ass grill/smoker and extremely versatile. The only complaint I would have are the box sizes....I'd like to have more room but for someone that's not smoking or grilling a ton of food at one time it's probably not an issue. My buddy has one that I've cooked on countless times and I would own one in a heartbeat.

http://www.chargriller.com/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=1&category_id=1&option=com_virtuemart&vmcchk=1&Itemid=1

 

 

charbroil also makes one:

http://www.academy.com/shop/pdp/char-broil-oklahoma-joe-longhorn-charcoal-gas-smoker-and-grill/pid-671253

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I found a perfect fit cover for the smoker, so I moved it to the deck where it has a great home viewable from both our kitchen and the back of our family room.

 

http://i270.photobucket.com/albums/jj84/crms3er/20140502_133111copyweb_zps1bd4d4b3.jpg

 

http://i270.photobucket.com/albums/jj84/crms3er/20140502_133148copyweb_zps0771b427.jpg

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3lbs of Boneless Sirloin Pork Roast that the wife had bought. Thawd, brined overnight and seasoned nicely. Smells great as it has trails of thin blue smoke (TBS) from the Apple Chunks I'm using.

 

The thermometer is working great too. Inside temps are staying in the 220-230* range and the meat is now up to 99* and progressing nicely. I did also order a roll of 1/2" x 1/8" heat proof felt seal to apply around the two doors. I've read that while it's not necessary, it will help especially during the colder temps in the fall and winter and hold in more smoke and heat. We'll see how I like it and how it performs. Reviews of it are all good.

 

 

http://i270.photobucket.com/albums/jj84/crms3er/IMG_4950copyweb_zps2d8350fe.jpg

 

 

http://i270.photobucket.com/albums/jj84/crms3er/IMG_4960web_zps888e8e9d.jpg

Edited by TTQ B4U
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Was very tender and juicy and both my son and I loved it. However, we have man-cards. The wife and daughter didn't like it. I think with my wife it was that she was thinking pulled pork and didn't realize that's not the kind of meat she bought and took out to thaw. Normally she makes this in a crock pot.

 

I had mine on a soft bun with slaw and BBQ sauce and it was yummy! Side dishes of baked bean that were also made in the smoker next to some corn on the cobb. Delish!

 

 

http://i270.photobucket.com/albums/jj84/crms3er/20140502_180303copweby_zpseb7435ff.jpg

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Looks like you are having fun, but my guess is you will be just like I was and quickly outgrow the masterbuilt smoker and soon be ready to move on to something bigger and better.. I think mine lasted 2 months...
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Looks like you are having fun, but my guess is you will be just like I was and quickly outgrow the masterbuilt smoker and soon be ready to move on to something bigger and better.. I think mine lasted 2 months...

 

HaHa! Not sure about out growing it. Here's the one I almost bought. Great value at Sam's for only $225. Dual burner, etc. but it's 40" of HUGE! and I really don't cook for the neighborhood. Otherwise, I love it, especially for the money. Glass door is nice but would likely cloud over time without constant cleaning.

 

http://media-cache-ak0.pinimg.com/736x/53/90/a4/5390a4592b86cd8bb11ba46c5a025fa6.jpg

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Thats what I thought too, but good BBQ is addictive!! I have been cooking something nearly every weekend since getting it. Its nice to be able to do a large pork butt, some mac and cheese and then a couple racks of ribs at a time.

 

By the way, Kroger has Pork Spare Ribs on sale right now for 1.77/lb which is a good deal. You Tube Aaron Franklin as he has a great video series that will show how to trim these up.

 

Just a tip, smoke on weekends and then freeze. Also stock up on meat when its on sale, I think I have about 8 pork butts and about the same number of racks of ribs just waiting..

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They spent 2hrs in the smoker/racks and are now headed to 2hrs in foil pans with some sweet foiling juice Then off for the final 1hr back on the racks to firm them up and create a nice bark. Yum!

 

Foiling Juice

 

  • For each Rack of Ribs Combine:
  • 1T Pork Rub, yours
  • 1/2 Stick Butter
  • 1/2C Cane Syrup... Dark Corn Syrup...or Honey
  • 1/4C Apple Cider...or Juice
  • 1T Molasses
  • Optional: 2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.

Simmer 5-10 minutes until syrupy consistency. Allow to cool for 5 minutes, pour over foiled Ribs and complete the remaining phases of the of 2-2-1 method.

 

For the last phase I'll return the ribs to the smoker BUT reserve any Juice remaining in the Foil so that I an Simmer it over med/low heat to reduce to a saucy thickness and glaze the Ribs upon serving them. Yum!

 

 

 

Now off to a 2hr period inside foil pans:

 

http://i270.photobucket.com/albums/jj84/crms3er/IMG_4712_zpscc6fe5e7.jpg

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5hrs of waiting but it was well worth it.

 

1 Rack was a little more moist than the other but I think it's due to it being positioned on the lower rack. Next time I'll squeeze them all on same upper rack and perhaps keep the heat down just a bit more as at the end I let it creep up to 230* vs the 200-220 range I was at earlier. The situation there was the day started out breezy and cool and as the winds dropped and temps outside rose, I was busy playing football with my son and forgot to adjust the settings. I also didn't baste them during the last hour either. All were damn good though.

 

 

http://i270.photobucket.com/albums/jj84/crms3er/20140503_181820copyweb_zps6e13ac2f.jpg

 

http://i270.photobucket.com/albums/jj84/crms3er/20140503_181830copyweb_zps303e6e3b.jpg

 

http://i270.photobucket.com/albums/jj84/crms3er/20140503_182207web_zps75d7f9fd.jpg

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just rotate them every so often instead of crowding them.....that'll help keep them even. A good set of leather work gloves comes in pretty handy. You can just slide the whole rack out with the meat on it and swap them.

 

The butt I cooked Friday came out really good. I gave them that, some kick ass beans I make, and mac n cheese hoggy's style. They should get a few good meals off that. I saw some picnic roasts at wally world when I was there the other day for $1.88.....I'm going to go back and buy 3-4 of them for the freezer. Lately I prefer to cook those over butts really. They have more prep work and cook differently but I think they have way more pork flavor than a butt.

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