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Posted: 4/18/2015 9:51:03 PM EDT
[#1]
I was told you can do a decent job with a Weber Kettle, but I haven't tried it yet.
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Posted: 4/18/2015 9:56:41 PM EDT
[#2]
UDS, son. Some of my best bbq has come off of one. Cheap to make, easy to use, make kickass bbq.
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Posted: 4/18/2015 9:56:55 PM EDT
[#3]
Quoted:
Sub 300 dollars I was thinking this may be the way to go amazon Is an offset or box type better? Looking for suggestions That is a good one from what i hear, however I absolutely loving my Ugly Drum Smoker made with a Big Poppa Smoker kit. It is rock solid and holds *250 10+ hours without touching it. Beware of an offset under 1200, they just dont hold temp, are fuel hogs, and require constant tending. Seriously though, look into a UDS if you are some what DIY. 
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Posted: 4/18/2015 9:57:44 PM EDT
[#4]
beat by 14 seconds
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Posted: 4/18/2015 9:59:47 PM EDT
[#5]
That's a great smoker. I have one. Also, I bought a BBQ Guru and amounted it. Look it up. It saves you tons of time from being tied down and makes it easy to produce a quality product.
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Posted: 4/18/2015 9:59:54 PM EDT
[#6]
Do you want to smoke meats or cook them.
There is a huge difference. |
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Posted: 4/18/2015 10:03:09 PM EDT
[#7]
Quote HistoryQuoted:
Do you want to smoke meats or cook them. There is a huge difference. Smoke.... I think I think I am going to have too look into this some more. |
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Posted: 4/18/2015 10:03:39 PM EDT
[#8]
Quote HistoryQuoted:
That's a great smoker. I have one. Also, I bought a BBQ Guru and amounted it. Look it up. It saves you tons of time from being tied down and makes it easy to produce a quality product. Second the Guru... Set and forget with 100% confidence. |
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Posted: 4/18/2015 10:03:59 PM EDT
[#9]
We have a CharGriller Duo model, gas grill on one side and smoker on the other. With a few mods it has done really well.
My only complaint- it is single wall/uninsulated. If it gets windy or say an afternoon thunderstorm comes through it can make it a bit tough to keep it at 225. |
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Posted: 4/18/2015 10:04:24 PM EDT
[#10]
Quote HistoryQuoted:
Smoke.... I think I think I am going to have too look into this some more. Quote HistoryQuoted:
Quoted:
Do you want to smoke meats or cook them. There is a huge difference. Smoke.... I think I think I am going to have too look into this some more. Where you at in FL? |
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Posted: 4/18/2015 10:05:12 PM EDT
[#11]
Quote HistoryQuoted:
Where you at in FL? Quote HistoryQuoted:
Quoted:
Quoted:
Do you want to smoke meats or cook them. There is a huge difference. Smoke.... I think I think I am going to have too look into this some more. Where you at in FL? Miami, Kendall area |
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Posted: 4/18/2015 10:05:20 PM EDT
[#12]
You will not find a decent smoker for under $300. Look at a Weber Smokey Mountain, the 18.5" model. It is excellent.
Everything else will be being nothing but failure and tears. [ETA] I saw that that is what you linked to. Order it and you'll be happy. Then go to virtualweberbullet.com |
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Posted: 4/18/2015 10:08:11 PM EDT
[#13]
You can get these at Lowes, Kroger, a few other places. I bought one and then sold it to buy a Vision ceramic.....I think the Akorn Kamado was a lot better. It is actually more efficient and used less lump.......and was much easier to heat up and cool down. All for $199.
http://reviewtodo.com/char-griller-kamado-kooker-akorn-grillsmoker-review-part-1/ |
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Posted: 4/18/2015 10:08:43 PM EDT
[#14]
Quote HistoryQuoted:
I was told you can do a decent job with a Weber Kettle, but I haven't tried it yet. Its hard to maintain a low temp if you don't use a baffle. The coals tend to go out due to a lack of air. You want to pile like 30-40 unlit birquets and place 12 lit ones on the pile. That way you don't have to much fire going all at once. I got this thing for mine called a Smokeinator. Its just a stainless baffle, thermometer, water pan. It keeps the heat concentrated on the side an allows you to maintain 210-220 deg f for 6 hrs on 48 unlit birquetts. If your wanting a dedicated smoker for doing large cuts of meat like whole turkeys then I would probably look at that weber smoker. You will have to baby sit it less than using the smokenator on a weber kettle. I have to fill that water pan about every 1 to 1.5hrs but it does produce a real wet smoke. Water drips out of the bottom of the kettle. Here is what it looks like. I 
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Posted: 4/18/2015 10:11:26 PM EDT
[#15]
Quote HistoryQuoted:
You will not find a decent smoker for under $300. You can build a UDS for considerably under $300. |
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Posted: 4/18/2015 10:12:11 PM EDT
[#16]
Quote HistoryQuoted: Its hard to maintain a low temp if you don't use a baffle. The coals tend to go out due to a lack of air. You want to pile like 30-40 unlit birquets and place 12 lit ones on the pile. That way you don't have to much fire going all at once. I got this thing for mine called a Smokeinator. Its just a stainless baffle, thermometer, water pan. It keeps the heat concentrated on the side an allows you to maintain 210-220 deg f for 6 hrs on 48 unlit birquetts. Here is what it looks like. http://i7.photobucket.com/albums/y251/jbooker82/Misc%20Pics/IMG_8508_zps25dcb125.jpg If your wanting a dedicated smoker for doing large cuts of meat like whole turkeys then I would probably look at that weber smoker. You will have to baby sit it less than using the smokenator on a weber kettle. Quote HistoryQuoted: Quoted: I was told you can do a decent job with a Weber Kettle, but I haven't tried it yet. Its hard to maintain a low temp if you don't use a baffle. The coals tend to go out due to a lack of air. You want to pile like 30-40 unlit birquets and place 12 lit ones on the pile. That way you don't have to much fire going all at once. I got this thing for mine called a Smokeinator. Its just a stainless baffle, thermometer, water pan. It keeps the heat concentrated on the side an allows you to maintain 210-220 deg f for 6 hrs on 48 unlit birquetts. Here is what it looks like. http://i7.photobucket.com/albums/y251/jbooker82/Misc%20Pics/IMG_8508_zps25dcb125.jpg If your wanting a dedicated smoker for doing large cuts of meat like whole turkeys then I would probably look at that weber smoker. You will have to baby sit it less than using the smokenator on a weber kettle. |
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Posted: 4/18/2015 10:12:22 PM EDT
[#17]
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Posted: 4/18/2015 10:13:56 PM EDT
[#18]
Quote HistoryQuoted:
Cool, thanks for the info. A buddy of mine uses his Weber and I'm going to have to ask him if he has one of these. Quote HistoryQuoted:
Quoted:
Quoted:
I was told you can do a decent job with a Weber Kettle, but I haven't tried it yet. Its hard to maintain a low temp if you don't use a baffle. The coals tend to go out due to a lack of air. You want to pile like 30-40 unlit birquets and place 12 lit ones on the pile. That way you don't have to much fire going all at once. I got this thing for mine called a Smokeinator. Its just a stainless baffle, thermometer, water pan. It keeps the heat concentrated on the side an allows you to maintain 210-220 deg f for 6 hrs on 48 unlit birquetts. Here is what it looks like. http://i7.photobucket.com/albums/y251/jbooker82/Misc%20Pics/IMG_8508_zps25dcb125.jpg If your wanting a dedicated smoker for doing large cuts of meat like whole turkeys then I would probably look at that weber smoker. You will have to baby sit it less than using the smokenator on a weber kettle. If he doesn't it helps out a lot with temp stabilization. Here is where I got mine. http://www.smokenator.com/ |
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Posted: 4/18/2015 10:14:47 PM EDT
[#19]
Quote HistoryQuoted: If he doesn't it helps out a lot with temp stabilization. Here is where I got mine. http://www.smokenator.com/ Quote HistoryQuoted: Quoted: Quoted: Quoted: I was told you can do a decent job with a Weber Kettle, but I haven't tried it yet. Its hard to maintain a low temp if you don't use a baffle. The coals tend to go out due to a lack of air. You want to pile like 30-40 unlit birquets and place 12 lit ones on the pile. That way you don't have to much fire going all at once. I got this thing for mine called a Smokeinator. Its just a stainless baffle, thermometer, water pan. It keeps the heat concentrated on the side an allows you to maintain 210-220 deg f for 6 hrs on 48 unlit birquetts. Here is what it looks like. http://i7.photobucket.com/albums/y251/jbooker82/Misc%20Pics/IMG_8508_zps25dcb125.jpg If your wanting a dedicated smoker for doing large cuts of meat like whole turkeys then I would probably look at that weber smoker. You will have to baby sit it less than using the smokenator on a weber kettle. If he doesn't it helps out a lot with temp stabilization. Here is where I got mine. http://www.smokenator.com/  |
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Posted: 4/18/2015 10:14:57 PM EDT
[#20]
Quote HistoryQuoted:
Miami, Kendall area Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Do you want to smoke meats or cook them. There is a huge difference. Smoke.... I think I think I am going to have too look into this some more. Where you at in FL? Miami, Kendall area A bit far, im on fort lauderdale, was gonna say come check out the UDS. |
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Posted: 4/18/2015 10:15:56 PM EDT
[#21]
Quote HistoryQuoted:
We have a CharGriller Duo model, gas grill on one side and smoker on the other. With a few mods it has done really well. My only complaint- it is single wall/uninsulated. If it gets windy or say an afternoon thunderstorm comes through it can make it a bit tough to keep it at 225. This. I'll never own another un-insulated smoker. I've had two that weren't insulated and they're worthless in the winter. |
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Posted: 4/18/2015 10:16:58 PM EDT
[#22]
Quoted:
Sub 300 dollars I was thinking this may be the way to go amazon Is an offset or box type better? Looking for suggestions You are done looking. Get the WSM. Wish I had got mine sooner than I did. |
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Posted: 4/18/2015 10:18:52 PM EDT
[#23]
Quote HistoryQuoted:
UDS, son. Some of my best bbq has come off of one. Cheap to make, easy to use, make kickass bbq. Yup. Mine will run 26 hours, on a full basket of charcoal, before falling below 200 degrees. 
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Posted: 4/18/2015 10:23:14 PM EDT
[#24]
Check out this: http://amazingribs.com/tips_and_technique/index.html
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Posted: 4/18/2015 10:25:23 PM EDT
[#25]
DO NOT do a cheap offset smoker!!!
Yeah, they look cool but they perform terribly - they cannot hold temperature worth a damn!! The least expensive way to smoke is with a 18.5" Weber charcoal grill with the Smokenator insert. |
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Posted: 4/18/2015 10:25:42 PM EDT
[#26]
Quote HistoryQuoted:
You will not find a decent smoker for under $300. Look at a Weber Smokey Mountain, the 18.5" model. It is excellent. Everything else will be being nothing but failure and tears. [ETA] I saw that that is what you linked to. Order it and you'll be happy. Then go to virtualweberbullet.com Bullshit, sir. Wife picked this up as a surprise for me @ $199 HomeDepot: 
I washed it with Dawn liquid to strip it of manf. funk then seasoned it as some Smoker Sites say to... Then I done did this: 
There's a ton of youtube vids that show how to mod your POS offset smoker to kick-ass for just a few dollars. |
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Posted: 4/18/2015 10:28:32 PM EDT
[#27]
Quote HistoryQuoted: Bullshit, sir. Wife picked this up as a surprise for me @ $199 HomeDepot: http://img.photobucket.com/albums/v403/DaveDS/P1010056.jpg I washed it with Dawn liquid to strip it of manf. funk then seasoned it as some Smoker Sites say to... Then I done did this: http://img.photobucket.com/albums/v403/DaveDS/P1010051.jpg http://img.photobucket.com/albums/v403/DaveDS/P1010057.jpg There's a ton of youtube vids that show how to mod your POS offset smoker to kick-ass for just a few dollars. Quote HistoryQuoted: Quoted: You will not find a decent smoker for under $300. Look at a Weber Smokey Mountain, the 18.5" model. It is excellent. Everything else will be being nothing but failure and tears. [ETA] I saw that that is what you linked to. Order it and you'll be happy. Then go to virtualweberbullet.com Bullshit, sir. Wife picked this up as a surprise for me @ $199 HomeDepot: http://img.photobucket.com/albums/v403/DaveDS/P1010056.jpg I washed it with Dawn liquid to strip it of manf. funk then seasoned it as some Smoker Sites say to... Then I done did this: http://img.photobucket.com/albums/v403/DaveDS/P1010051.jpg http://img.photobucket.com/albums/v403/DaveDS/P1010057.jpg There's a ton of youtube vids that show how to mod your POS offset smoker to kick-ass for just a few dollars. Get back to me when you try something other than pork butt, which even my retarded younger brother (if I had one) could cook. |
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Posted: 4/18/2015 10:33:05 PM EDT
[#28]
Quote HistoryQuoted:
Its hard to maintain a low temp if you don't use a baffle. The coals tend to go out due to a lack of air. You want to pile like 30-40 unlit birquets and place 12 lit ones on the pile. That way you don't have to much fire going all at once. I got this thing for mine called a Smokeinator. Its just a stainless baffle, thermometer, water pan. It keeps the heat concentrated on the side an allows you to maintain 210-220 deg f for 6 hrs on 48 unlit birquetts. If your wanting a dedicated smoker for doing large cuts of meat like whole turkeys then I would probably look at that weber smoker. You will have to baby sit it less than using the smokenator on a weber kettle. I have to fill that water pan about every 1 to 1.5hrs but it does produce a real wet smoke. Water drips out of the bottom of the kettle. Here is what it looks like. I http://i7.photobucket.com/albums/y251/jbooker82/Misc%20Pics/IMG_8508_zps25dcb125.jpg http://i7.photobucket.com/albums/y251/jbooker82/Misc%20Pics/IMG_8511_zpsab2f27d1.jpg Quote HistoryQuoted:
Quoted:
I was told you can do a decent job with a Weber Kettle, but I haven't tried it yet. Its hard to maintain a low temp if you don't use a baffle. The coals tend to go out due to a lack of air. You want to pile like 30-40 unlit birquets and place 12 lit ones on the pile. That way you don't have to much fire going all at once. I got this thing for mine called a Smokeinator. Its just a stainless baffle, thermometer, water pan. It keeps the heat concentrated on the side an allows you to maintain 210-220 deg f for 6 hrs on 48 unlit birquetts. If your wanting a dedicated smoker for doing large cuts of meat like whole turkeys then I would probably look at that weber smoker. You will have to baby sit it less than using the smokenator on a weber kettle. I have to fill that water pan about every 1 to 1.5hrs but it does produce a real wet smoke. Water drips out of the bottom of the kettle. Here is what it looks like. I http://i7.photobucket.com/albums/y251/jbooker82/Misc%20Pics/IMG_8508_zps25dcb125.jpg http://i7.photobucket.com/albums/y251/jbooker82/Misc%20Pics/IMG_8511_zpsab2f27d1.jpg Try the snake technique. Using the snake in my kettle I've done 12 hrs at 225 without reloading charcoal or adjusting the vents. |
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Posted: 4/18/2015 10:34:16 PM EDT
[#29]
Quote HistoryQuoted: You will not find a decent smoker for under $300. Look at a Weber Smokey Mountain, the 18.5" model. It is excellent. Everything else will be being nothing but failure and tears. [ETA] I saw that that is what you linked to. Order it and you'll be happy. Then go to virtualweberbullet.com |
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Posted: 4/18/2015 10:37:21 PM EDT
[#30]
Quoted:
Sub 300 dollars I was thinking this may be the way to go amazon Is an offset or box type better? Looking for suggestions Depends on how many people you are cooking for. A couple, get a kettle. A few, get a WSM. A group, build a UDS. |
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Posted: 4/18/2015 10:37:22 PM EDT
[#31]
Quote HistoryQuoted:
This. I'll never own another un-insulated smoker. I've had two that weren't insulated and they're worthless in the winter. Quote HistoryQuoted:
Quoted:
We have a CharGriller Duo model, gas grill on one side and smoker on the other. With a few mods it has done really well. My only complaint- it is single wall/uninsulated. If it gets windy or say an afternoon thunderstorm comes through it can make it a bit tough to keep it at 225. This. I'll never own another un-insulated smoker. I've had two that weren't insulated and they're worthless in the winter. 2 webers, a green egg, huge pellet grill, hasty bake, and cabinet smoker and I prefer the weber wsm to all of them. Also 225 isnt always thr best temp to smoke at. Just go with the flow |
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Posted: 4/18/2015 10:42:06 PM EDT
[#32]
I know what her shirt says but I'm betting you could get her pretty cheap.
Oops wrong type of smoker, my bad. |
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Posted: 4/18/2015 10:42:41 PM EDT
[#33]
I've got the bigger brother to the 18" WSM.
It's well worth the money. 
Hmm, Kroger has pork shoulder on sale... Semper Fi |
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Posted: 4/18/2015 11:00:42 PM EDT
[#34]
Quote HistoryQuoted:
Get back to me when you try something other than pork butt, which even my retarded younger brother (if I had one) could cook.
I've done done: Chicken Beef Short Ribs Pork Spare and Baby Backs Pastrami {using Murphy&David's Corned Beef} Turkey yada yada Just never have done a brisket... yet, sir. BTW, she likes to hold at 215-220 {on the two Tel-Tru probes at each end} with Royal Oak. |
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Posted: 4/18/2015 11:02:57 PM EDT
[#35]
http://m.samsclub.com/ip/pellet-grill-smoker-use-bbq-wood-pellets/prod16660322
Sam's has this pellet grill/smoker on for $399. I know nothing about it and I know it is a little over your budget. The thing is though is pellet smokers are just so damn easy to use and consistent that you will use it all the time for all sorts of things. I love my Rec Tec so much that I order half a ton of pellets at a time. I use it several times every week. I had an Oklahoma Joe's heavy cast iron offset smoker, both the standard and larger WSM with iq controller, and a propane smoker. I used my Rec Tec more in one summer than I used all of those smokers combined over the years. |
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Posted: 4/18/2015 11:08:06 PM EDT
[#36]
Quote HistoryQuoted: I've done done: Chicken Beef Short Ribs Pork Spare and Baby Backs Pastrami {using Murphy&David's Corned Beef} Turkey yada yada Just never have done a brisket... yet, sir. BTW, she likes to hold at 215-220 {on the two Tel-Tru probes at each end} with Royal Oak. Quote HistoryQuoted: Quoted: Get back to me when you try something other than pork butt, which even my retarded younger brother (if I had one) could cook. I've done done: Chicken Beef Short Ribs Pork Spare and Baby Backs Pastrami {using Murphy&David's Corned Beef} Turkey yada yada Just never have done a brisket... yet, sir. BTW, she likes to hold at 215-220 {on the two Tel-Tru probes at each end} with Royal Oak. That's pretty amazing. I have rarely heard of anyone doing well with a cheap offset smoker. Good on ya. |
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Posted: 4/18/2015 11:15:57 PM EDT
[#37]
Quote HistoryQuoted:
That's pretty amazing. I have rarely heard of anyone doing well with a cheap offset smoker. Good on ya. Quote HistoryQuoted:
Quoted:
Quoted:
Get back to me when you try something other than pork butt, which even my retarded younger brother (if I had one) could cook.
I've done done: Chicken Beef Short Ribs Pork Spare and Baby Backs Pastrami {using Murphy&David's Corned Beef} Turkey yada yada Just never have done a brisket... yet, sir. BTW, she likes to hold at 215-220 {on the two Tel-Tru probes at each end} with Royal Oak. That's pretty amazing. I have rarely heard of anyone doing well with a cheap offset smoker. Good on ya. I hang out at http://www.smoking-meat.com and http://amazingribs.com/index.html BUTT!!! I looked up every da-da-damn youtube video that was worth a smoked turd to make my wife's gift to me work like the fancy/accepted gear. It turned out not to be hard at all with everyone explaining their failures and corrections before I attempted a thing. |
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Posted: 4/18/2015 11:31:33 PM EDT
[#38]
50% better than get both:
smoke hollow propane, charcoal, offset smoker combo I just bought one, though without the side burner. So, I read up on smoking meat on the intertubes. One site said "Use a lot of wood". Now I know that doesn't mean 3 lbs of wood, it means 2 or 3 chunks. |
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Posted: 4/18/2015 11:38:43 PM EDT
[#39]
I'm half tempted to build my own.
Anybody have decent plans available? |
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Posted: 4/18/2015 11:50:23 PM EDT
[#40]
weber kettle grill and a pitmasterIQ.
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Posted: 4/18/2015 11:50:55 PM EDT
[#41]
Quote HistoryQuoted:
Its hard to maintain a low temp if you don't use a baffle. The coals tend to go out due to a lack of air. You want to pile like 30-40 unlit birquets and place 12 lit ones on the pile. That way you don't have to much fire going all at once. I got this thing for mine called a Smokeinator. Its just a stainless baffle, thermometer, water pan. It keeps the heat concentrated on the side an allows you to maintain 210-220 deg f for 6 hrs on 48 unlit birquetts. If your wanting a dedicated smoker for doing large cuts of meat like whole turkeys then I would probably look at that weber smoker. You will have to baby sit it less than using the smokenator on a weber kettle. I have to fill that water pan about every 1 to 1.5hrs but it does produce a real wet smoke. Water drips out of the bottom of the kettle. Here is what it looks like. I http://i7.photobucket.com/albums/y251/jbooker82/Misc%20Pics/IMG_8508_zps25dcb125.jpg http://i7.photobucket.com/albums/y251/jbooker82/Misc%20Pics/IMG_8511_zpsab2f27d1.jpg Quote HistoryQuoted:
Quoted:
I was told you can do a decent job with a Weber Kettle, but I haven't tried it yet. Its hard to maintain a low temp if you don't use a baffle. The coals tend to go out due to a lack of air. You want to pile like 30-40 unlit birquets and place 12 lit ones on the pile. That way you don't have to much fire going all at once. I got this thing for mine called a Smokeinator. Its just a stainless baffle, thermometer, water pan. It keeps the heat concentrated on the side an allows you to maintain 210-220 deg f for 6 hrs on 48 unlit birquetts. If your wanting a dedicated smoker for doing large cuts of meat like whole turkeys then I would probably look at that weber smoker. You will have to baby sit it less than using the smokenator on a weber kettle. I have to fill that water pan about every 1 to 1.5hrs but it does produce a real wet smoke. Water drips out of the bottom of the kettle. Here is what it looks like. I http://i7.photobucket.com/albums/y251/jbooker82/Misc%20Pics/IMG_8508_zps25dcb125.jpg http://i7.photobucket.com/albums/y251/jbooker82/Misc%20Pics/IMG_8511_zpsab2f27d1.jpg +1000 I have this for my kettle. If you want to smoke without a dedicated smoker, you cannot beat this. Cheap, too. http://www.amazon.com/SMOKENATOR-1000-Kettle-Barbecue-Converter/dp/B000HI3I68/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1429415427&sr=1-1&keywords=smokenator |
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Posted: 4/19/2015 12:10:14 AM EDT
[#42]
Quoted: Sub 300 dollars I was thinking this may be the way to go amazon Is an offset or box type better? Looking for suggestions Get that Weber, and get a good digital thermometer to go with it. Cook fantastic barbecue, and be full and happy. |
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Posted: 4/19/2015 12:56:59 AM EDT
[#43]
Whole lot of people in this post are cooking meat and thinking that they are smoking it. Great food, but cooked, not smoked.
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Posted: 4/19/2015 1:01:33 AM EDT
[#44]
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Posted: 4/19/2015 1:06:14 AM EDT
[#45]
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Posted: 4/19/2015 1:07:15 AM EDT
[#46]
WSM or UDS
Check out the BBQ Brethern. |
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Posted: 4/19/2015 7:30:18 AM EDT
[#47]
Quote HistoryQuoted:
Whole lot of people in this post are cooking meat and thinking that they are smoking it. Great food, but cooked, not smoked. Low indirect heat with lots of wood smoke is not smoking? Let me guess the food snobbery. . It's not smoking unless you are using nothing but wood ie no charcoal?? |
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Posted: 4/19/2015 7:45:14 AM EDT
[#48]
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Posted: 4/19/2015 8:08:25 AM EDT
[#49]
Quote HistoryQuoted: Low indirect heat with lots of wood smoke is not smoking? Let me guess the food snobbery. . It's not smoking unless you are using nothing but wood ie no charcoal?? Quote HistoryQuoted: Quoted: Whole lot of people in this post are cooking meat and thinking that they are smoking it. Great food, but cooked, not smoked. Low indirect heat with lots of wood smoke is not smoking? Let me guess the food snobbery. . It's not smoking unless you are using nothing but wood ie no charcoal?? He's probably referring to something silly, like smoking salmon you caught with your bare hands, in a wood fired smoke house you built yourself chopping trees down with a stone axe, along with bacon and sausage from the pigs you raised and slaughtered. |
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Posted: 4/19/2015 8:12:08 AM EDT
[#50]
Quote Historyfor a sub $300 smoker this is by far the way to go. I can hold 225 low and slow for 18 hours on a single load of fuel with no problem. and I can open it up and come to 650° + for searing steaks. make's a mighty fine pizza oven as well. the only thing I would get over this is a higher quality Kamado of some sort, but the better you get, the more money you spend. |
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