Regular old charcoal grilling is getting boring and doesn't have nearly the same flavor... I want to expand my horizons

(I figure now that Summers over stores will be trying to clear their inventory).

What should I look for in a smoker? (I know there're different types). I don't need any thing huge or ridiculously expensive... the simpler the better.

Any tips/methods on using it/setting it up, getting started?

I used to have one that I got for $40 from home depot.  It served me well until I moved into my apartment (no room for it).  The setup is simple: put the legs on the bottom, stand the body up on top of the bottom, there you go.  If you can put together an ar15 it's 100% more simple to put together a smoker.

Marinate a whole chicken, wrap it up in foil and throw it on there all day [homersimpson] mmmm poultry .... [/homersimpson]

Tagged.

I too, have been considering buying a smoker, I have been researching the S/S Bradley unit thus far, which appears to have decent reviews. I was planning on launching a query to TRG for his opinion but, it would seem he is off on an aquarium expedition.

Are we talking smokers like this:






Smokers like this:











Or smokers like this:

Get an electric one    much easier
less fuss and muss.

www.thebrinkmanncorp.com/acb/showdetl.cfm?&DID=8&User_ID=973866&st=2504&st2=86713545&st3=-66892505&Product_ID=177&CATID=6

I use this and love it.

If you already own a "Weber" grill or similar you could try what I did.

I bought one of those little single electric burner hot plates from Walmart $9.99
I then enlarged one of the vent holes at the bottom of the grill to be able to
pass the electric cord plug through.

You place the burner at the bottom of the grill and place a small old cast iron
skillet on top. Then set the temp low/med/high and place wood chips in the fry pan.

Like cyanide said, electric is easier becouse heat stays constant and you don't
have to watch the grill so closely.

I've smoked fish in the winter doing this and the grill maintained a constant 200deg
temp.

The nice thing about this is you can use the same grill for both types of cooking
and not have another cooker taking up space on the porch. Something to consider?

GM

Quoted: If you already own a "Weber" grill or similar you could try what I did. I bought one of those little single electric burner hot plates from Walmart $9.99 I then enlarged one of the vent holes at the bottom of the grill to be able to pass the electric cord plug through. You place the burner at the bottom of the grill and place a small old cast iron skillet on top. Then set the temp low/med/high and place wood chips in the fry pan. Like cyanide said, electric is easier becouse heat stays constant and you don't have to watch the grill so closely. I've smoked fish in the winter doing this and the grill maintained a constant 200deg temp. The nice thing about this is you can use the same grill for both types of cooking and not have another cooker taking up space on the porch. Something to consider? GM

man, now you went and gave me an easy and cheap way to do it.  I have been kicking it around but always came back to "it's just another thing taking up space."  but now I can have two for one.  you sir, suck.  thank you for the idea.  I have heard of the hot plate idea, but didn't give it much thought. I trust the word of Arfcom though, so now I must try this.  I was kidding about the sucking stuff, just so you know.

Aluminum little chief smokers suck, get at least a brinkmann

I was looking at a few at Home Depot (not much to choose from).

I was originally thinking of getting a non-electric one, but after reading some of the posts here (and Googling a few things), it looks like an electric one is the best way to go. (the home made Weber idea sounds like an option).


www.charbroil.com/smokers/h2o_smokers.asp

If I really want to jump in headfirst there's aways this option

Brinkmann 30" Super Roadmaster Smoker/Grill



(Dinner pics to follow).