Looking For Meat Smoker Recommendations

[MoneyRx]

I haven't done much research yet, but thought this would be a great place to start to see if anyone here has mustachian recommendations. I have no experience, but love smoked meat so I want to get into it. Thanks in advance.

[Erica/NWEdible]

Yeah, I smoke a lot of meat and fish. Great hobby - I really love it.

I have a Masterbuilt electric smoker and it's been great. About the size of a dorm fridge, I keep it on the back patio.

Here's an amazon affiliate link to the exact smoker I have: http://amzn.to/1S8P9fj
Here's the same link, non affiliate: http://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY/

Mine is the 30" digital/no window. I am glad I have the digital and would recommend it. Not sure if there's an advantage to the window. I don't have one and have never felt like I needed one.

EDIT to add: the most frugal option might be a refrigerator conversion. If you can get your hands on a dead fridge, search for "refrigerator smoker" and you'll see various plans that show how to do the conversion. That's what my grandpa had and it worked just fine for him for decades.

[Cromacster]

If you are into a diy route.  Ugly Drum Smokers are pretty fantastic.  Not as set it and forget at the smoker Erica posted.  and in the end might cost around the same depending on where you get your drum.  Fun project though, I built one with a friend.

Ugly Drum Smoker

[JonasNC]

It isn't truly mustachian, but I've been really happy with my Vision Camado grill.  http://www.samsclub.com/sams/kamago-grill/prod11390118.ip

It isn't as crazy expensive as the Big Green Egg, but will meet all your grilling and smoking needs.  Just pulled a pork shoulder off yesterday and everyone was really happy with the results.  It is kind of expensive, but on the up side my wife and I don't order steak or BBQ from restaurants anymore because we are happier with what we can do at home.

[MoneyRx]

Awesome tips, thanks for all of the suggestions!

[Smokeydave]

I love my Webber smokey mountain cooker.  It has a learning curve but once mastered I can let it run all night while I sleep.  There is also a great forum community dedicated to it.  The trouble is once you make your own BBQ, reastraunt BBQ is not as good.

[JLee]

I am looking at the Masterbuilt electric smokers as well. More hands-off than propane/etc.

Here's one of the threads I read while deciding which one to get: http://www.smokingmeatforums.com/t/120580/propane-vs-electric-dilemma

[thd7t]

I've got the ECB (El Cheapo Brinkman).  If you want to get experience, they're great.  Easily modified and improved and have a great internet following.  Definitely the lowest starting cost as well.  The meats are delicious!

[Gone Fishing]

I built one from 2 non-toxic steel drums.  Cost me $5 each for the drums, $2 or so for the hinges, a few cut off wheels and welding rods.  I fuel it with wood cut from my property.

I get a big kick out of the ones made from old cars!

[sirdoug007]

I use a Webber kettle with the Smokenator 1000 (yes, that is the real name).

The setup is fantastic (and affordable!).  Plus you can easily grill burgers/steaks/chicken/fish one night and smoke ribs/pork shoulder the next on one rig.  I've even smoked a turkey and it was ridiculously good!

Here is some great info on how it works: http://amazingribs.com/tips_and_technique/smokenator_tips.html

http://www.amazon.com/Smokenator-1000-Transform-Your-22/dp/B000HI3I68

[geekette]

Or you could go the yard sale route, and build one out of an old metal filing cabinet.

Not sure it's safe and all, but interesting.

[thd7t]

I built one from 2 non-toxic steel drums.  Cost me $5 each for the drums, $2 or so for the hinges, a few cut off wheels and welding rods.  I fuel it with wood cut from my property.

I get a big kick out of the ones made from old cars!

Well, Steel drums looks like the way to go if I ever retire my current smoker.  Seems like a pretty straightforward approach.  Did you paint or coat with oven/grill paint?  Were the drums already painted?

[Spork]

I've never used electric smokers so... I have no opinion on them.

I've only used smokers that burn actual wood.  I think the best ones are built by some Bubba guy with a welder.  But the things to look for:
* firebox separate from smoking chamber.  You want to be able to regulate the fire and the heat separately.  I like a larger firebox -- that you can actually grill on if you want.  Larger also means you can plop a big log in there and it will burn longer with less futzing around.
* the heavier the steel, the better.  It takes longer to get it up to temperature... but it will hold it better.  It will also work better in winter months and in the rain.

[milesdividendmd]

You cannot beat the webber smoky mountain.

Great smoker, great multitasker.

[Gone Fishing]

I built one from 2 non-toxic steel drums.  Cost me $5 each for the drums, $2 or so for the hinges, a few cut off wheels and welding rods.  I fuel it with wood cut from my property.

I get a big kick out of the ones made from old cars!

Well, Steel drums looks like the way to go if I ever retire my current smoker.  Seems like a pretty straightforward approach.  Did you paint or coat with oven/grill paint?  Were the drums already painted?

The drums were painted on the outside.  After I got done with the construction, I built a big, long, hot fire in the smoker with brush to burn off all the paint.  Then left them "all natural" and "patina finish" (rust) quickly formed.  The finished cooker has been left out in the rain for 5-6 years and at this rate I have at least another 5+ years before  rust through even begins to be a problem.  When and if it does, I'll just build another one.  Perhaps with an old heating oil tank if I can find one cheap enough.

[thd7t]

I built one from 2 non-toxic steel drums.  Cost me $5 each for the drums, $2 or so for the hinges, a few cut off wheels and welding rods.  I fuel it with wood cut from my property.

I get a big kick out of the ones made from old cars!

Well, Steel drums looks like the way to go if I ever retire my current smoker.  Seems like a pretty straightforward approach.  Did you paint or coat with oven/grill paint?  Were the drums already painted?

I figure that I'm years away from needing my next smoker, but I'm very happy to have learned this route.  Thanks!
The drums were painted on the outside.  After I got done with the construction, I built a big, long, hot fire in the smoker with brush to burn off all the paint.  Then left them "all natural" and "patina finish" (rust) quickly formed.  The finished cooker has been left out in the rain for 5-6 years and at this rate I have at least another 5+ years before  rust through even begins to be a problem.  When and if it does, I'll just build another one.  Perhaps with an old heating oil tank if I can find one cheap enough.

[wienerdog]

I use a Webber kettle with the Smokenator 1000 (yes, that is the real name).

I'll second the Smokenator.  If you already have a 21" Webber kettle it is a no brainer.  l also have an Orion Outdoors smoker (stainless version of a drum smoker $150).  It is perfect for fast cooks and you can't beat the turkey for Thanksgiving.  Guaranteed everyone will tell you it is the best turkey they have ever had.  7 minutes a pound for turkey.  20lbs done in 2 hours 20 minutes.   Frees up the oven for other items.

http://www.theorioncooker.com/

Just depends on how much time you got for the tool to use.  I have also thought about getting a masterbuilt electric but just no need in it as the Orion takes care of "hands off cooking".  If you're looking you're not cooking!

Edit: For of to off.

[CletusMcGee]

I went with a Pit Barrel Cooker (www.pitbarrelcooker.com) on the suggestion from amazingribs.com.  It's a wood/charcoal smoker and basically foolproof.  I don't have to constantly adjust the air intake like on my old grill/offset smoker combo.  Basically light it and forget it.

[BeerBeard]

I built one of these and it works very well, and I like how portable it is for camping/trips.

http://virtualweberbullet.com/miniwsm.html

[milesdividendmd]

I built one of these and it works very well, and I like how portable it is for camping/trips.

http://virtualweberbullet.com/miniwsm.html

Very cool and very mustachian! 

[Spork]

One more recommendation I'd add:  Buy something with some cubic feet to it.

I notice a lot of the recommendations are really small.  If you're going to build a fire and smoke something for 12 hours (for a brisket or a large pork shoulder) -- you want enough space that you can include a couple of chickens and maybe a few racks of ribs.  It's carpooling -- for food.

[thd7t]

One more recommendation I'd add:  Buy something with some cubic feet to it.

I notice a lot of the recommendations are really small.  If you're going to build a fire and smoke something for 12 hours (for a brisket or a large pork shoulder) -- you want enough space that you can include a couple of chickens and maybe a few racks of ribs.  It's carpooling -- for food.

I think that the small volume options are being recommended because OP is just getting started.  With options like the ECB, the Steel Drum, and the virtual weber bullet, there's enough economy to allow scaling later if a user wants to (although the steel drum is pretty big!).

[Thegoblinchief]

Some of these recommendations look pretty sweet. I was going to go a route similar to Erica's but will consider the Smokenator (pretty sure my Weber is the right size) or the Orion.

[Spork]

One more recommendation I'd add:  Buy something with some cubic feet to it.

I notice a lot of the recommendations are really small.  If you're going to build a fire and smoke something for 12 hours (for a brisket or a large pork shoulder) -- you want enough space that you can include a couple of chickens and maybe a few racks of ribs.  It's carpooling -- for food.

I think that the small volume options are being recommended because OP is just getting started.  With options like the ECB, the Steel Drum, and the virtual weber bullet, there's enough economy to allow scaling later if a user wants to (although the steel drum is pretty big!).

Of those, the only experience I've had is with the webber style.  Since you want to keep the temperature low... (below the boiling point of water) ... you have to really keep the meat a ways away from the fire.  This makes the usable size pretty small. 

[Erica/NWEdible]

Yesterday I smoked this sockeye salmon (photo before going into smoker).

Super good after a few hours on applewood.

[milesdividendmd]

Yesterday I smoked this sockeye salmon (photo before going into smoker).

Super good after a few hours on applewood.

Nice Pellicle!

[Erica/NWEdible]

Nice Pellicle!

It's all about the pellicle! :D

[davidw]

One more recommendation I'd add:  Buy something with some cubic feet to it.

I notice a lot of the recommendations are really small.  If you're going to build a fire and smoke something for 12 hours (for a brisket or a large pork shoulder) -- you want enough space that you can include a couple of chickens and maybe a few racks of ribs.  It's carpooling -- for food.

Yeah, I agree with this.  While frozen smoked stuff isn't quite as good as the fresh stuff, I like to smoke a lot of stuff at once.  You can put together an ugly cinder block smoker for pretty cheap, although it requires a lot more work to keep the temperature regulated.

Here are some pictures of mine in action:

https://plus.google.com/+DavidWelton/posts/9CdDeqjCcfY

https://plus.google.com/+DavidWelton/posts/g73Vno46dDA

https://plus.google.com/+DavidWelton/posts/96kQRRC1L2W

It's not pretty, but it was a good way to get started.

[Erica/NWEdible]

Yeah, I agree with this.  While frozen smoked stuff isn't quite as good as the fresh stuff, I like to smoke a lot of stuff at once.  You can put together an ugly cinder block smoker for pretty cheap, although it requires a lot more work to keep the temperature regulated.

Here are some pictures of mine in action:

https://plus.google.com/+DavidWelton/posts/9CdDeqjCcfY

https://plus.google.com/+DavidWelton/posts/g73Vno46dDA

https://plus.google.com/+DavidWelton/posts/96kQRRC1L2W

It's not pretty, but it was a good way to get started.

Niiiiiiice.

[Spork]

One more recommendation I'd add:  Buy something with some cubic feet to it.

I notice a lot of the recommendations are really small.  If you're going to build a fire and smoke something for 12 hours (for a brisket or a large pork shoulder) -- you want enough space that you can include a couple of chickens and maybe a few racks of ribs.  It's carpooling -- for food.

Yeah, I agree with this.  While frozen smoked stuff isn't quite as good as the fresh stuff, I like to smoke a lot of stuff at once.  You can put together an ugly cinder block smoker for pretty cheap, although it requires a lot more work to keep the temperature regulated.

Here are some pictures of mine in action:

https://plus.google.com/+DavidWelton/posts/9CdDeqjCcfY

https://plus.google.com/+DavidWelton/posts/g73Vno46dDA

https://plus.google.com/+DavidWelton/posts/96kQRRC1L2W

It's not pretty, but it was a good way to get started.

I like this a lot.  I might consider something similar (maybe finished rocks on the outside). 

My smoker is about 20 years old -- a New Braunfels Bandera.  I don't believe they make them any longer (and they sold out to Char Broil a while back and got complaints of being cheaply built after that.)   My main complaint is that even the 20 year old version is very thin steel -- and thus doesn't have a lot of thermal mass.

[davidw]

I think if I were to spend a bunch of money, I'd think about one of those Traeger pellet units: you get real smoke from burning wood, but it's set up to track the temperature and adjust things as needs be, so you don't have to mess with it much.

I'm thinking of getting a WSM when I've got some money, or I find one on craigslist.  The only drawback I see there is that you're not actually burning wood much - maybe a few chunks over your coals.

If I had to redo the ugly cinder block thing, I think I'd try and create a separate 'firebox' where you burn the wood and it has some kind of draft that pulls the smoke through into the cooking chamber.  As is, I just threw wood on one side and kept the meat on the other, and didn't let things get too hot or too cold.

Something not to skimp on: a good digital thermometer that measures both the external temp and meat temp.

If you guys like BBQ, the recent Franklin series is fun to watch, on PBS.

[Allen]

I had a cheap vertical smoker (I don't remember the brand)

It made stuff that was good but it was really hard to get consistent results and took a LOT of finicky messing with it during the cooking.

We have now bought a Traeger.  It is expensive.  It is not mustachian.  It makes fantastic stuff and is extremely easy to use, low fuss, and I'm very glad to own it.  Mine is the Texas Pro.

Ribs.  Pulled pork.  Salmon.  Steak (with a finishing in the oven broiler). It's all fantastic.

[sisto]

I have a Traeger that I bought at Costco. It's awesome. It has replaced my entire outdoor kitchen. I sold everything else after I bought the Traeger. I had a really nice setup BTW. I also like to smoke extra meat and freeze it. I generally leave it more towards rare so when it's reheated it comes out really good.

[MountainManMustache]

I started smoking with a used (yard sale) cheap smoker (charcoal) but it did not have good air control so I bought the 18" Weber Bullet and love it.  Can go 9 hrs without attendance once you master it.  Consistent ribs, bacon and brisket.  Someone mentioned above that once you smoke your own meat nearly anything at a restaurant tastes not so good anymore…especially bacon…this is so true. 

I swear by charcoal but I have friends who are happy with their electric smokers as well.

[Spork]

I started smoking with a used (yard sale) cheap smoker (charcoal) but it did not have good air control so I bought the 18" Weber Bullet and love it.  Can go 9 hrs without attendance once you master it.  Consistent ribs, bacon and brisket.  Someone mentioned above that once you smoke your own meat nearly anything at a restaurant tastes not so good anymore…especially bacon…this is so true. 

I swear by charcoal but I have friends who are happy with their electric smokers as well.

mmmmmm.  I think we could be friends.