Post your smoker

[The Lox]

Originally Posted by 87supraT

I wish I would have bought this sized one. I bought the one smaller than this.

I have had this one for a few weeks and I honestly wish I would have bought one a little bigger. This one will last for a good bit though.

[Ryan Stewart]

Think I found what I want, made in GA too.
http://langbbqsmokers.com/lang36/lang36_original.html
Offset smoker reverse flow, nice and heavy build.

[jdne5b]

Originally Posted by thestealth

What's the ammo box on the side for?

Its for an AMNPS so I can burn pellets for smoke instead of chunks in the charcoal basket. I mainly use it to cold smoke with just pellets and no heat. Cheese, cold smoked/cured salmon, etc. You can slighly see the tray hanging out the side of the box.

http://www.amazenproducts.com/default.asp?m=0

I plan to make another one just like it except with an electric element in the bottom so I can run it really low and consistent for sausages and bacon.

[jdne5b]

Originally Posted by Ryan Stewart

Think I found what I want, made in GA too.
http://langbbqsmokers.com/lang36/lang36_original.html
Offset smoker reverse flow, nice and heavy build.

Those are very nice. I'd really like to have a Stumps gravity fed skoker.

[thestealth]

Originally Posted by jdne5b

Its for an AMNPS so I can burn pellets for smoke instead of chunks in the charcoal basket. I mainly use it to cold smoke with just pellets and no heat. Cheese, cold smoked/cured salmon, etc. You can slighly see the tray hanging out the side of the box.

Thanks,

[sebaz]

Potato quality picture, sorry, the lens must have been dirty or the operator might have been drinking or something. Old Blue might be the dirtiest Gateway out there, and I'm pretty sure it's got the most comps on it. It probably has over 60 competition cooks on it and probably about as many home cooks on it. The red one is a really old one, and as you can probably tell, it's unfinished. It was kind of a throwaway from the builder. It still cooks fine though. These are probably the two ugliest Gateways in history




This is the Shark. It weighs about a bajillion pounds. I don't use it anymore, but I can't bring myself to get rid of it.

[bonecrusher]

what do you guys recommend to a newbie who has never smoked anything?
I know trager (sp?) is supposed to be a really good brand and believe my brother in law has one and a coworker just got one for christmas last year.

I would probably eventually smoke ribs, brisket, chicken etc in the future

[Dave B]

I've had great luck with my "Smokin It" Model #1 smoker. It's a perfect size for a family and/or small get together. It's incredibly easy to manage the heat because it's electric. Simply load the smoker box, set the temp, and check back periodically. I've had mine for 3.5 years. No issues. Entirely stainless construction. Simple, small, and easy to maintain.

http://www.smokin-it.com/Smoker_p/smkmdl1.htm

[tim_ws6]

I love my Weber Smokey Mountain.

Traeger grills are great from what I hear, but you just don't get that true smoked flavor like you do from a charcoal and wood chunk smoker. They are easy to maintain temperature and make good food though.

[Dave B]

Originally Posted by tim_ws6

Traeger grills are great from what I hear, but you just don't get that true smoked flavor like you do from a charcoal and wood chunk smoker.

I have two friends that smoke, both of whom compete. One has a charcoal/wood smoker and the other a Traeger (also has a wood/charcoal unit for competing). They've also sampled my BBQ using the Smokin It smoker which uses wood chunks. We're all in agreement that there is no discernible difference in taste. You can manage the smoke flavor in all units depending on the wood/pellets used and the amount. The biggest difference is heat management, babysitting, and whether you'll be looked down for "cheating" LOL

[Hibidi-Shibidi]

Originally Posted by Dave B

I have two friends that smoke, both of whom compete. One has a charcoal/wood smoker and the other a Traeger (also has a wood/charcoal unit for competing). They've also sampled my BBQ using the Smokin It smoker which uses wood chunks. We're all in agreement that there is no discernible difference in taste. You can manage the smoke flavor in all units depending on the wood/pellets used and the amount. The biggest difference is heat management, babysitting, and whether you'll be looked down for "cheating" LOL

This.

There is also huge myths about which wood flavors you can taste. Kind of like high end wine tasters, people that tell you they can taste the difference between oak and hickory or anything else, are pretty much full of shit.

[sebaz]

Originally Posted by Hibidi-Shibidi

This.

There is also huge myths about which wood flavors you can taste. Kind of like high end wine tasters, people that tell you they can taste the difference between oak and hickory or anything else, are pretty much full of shit.

The difference between a mild wood like pecan or some fruit woods versus a stronger smoky wood like oak or mesquite is definitely noticeable. But I really doubt I could tell a difference other than that.

[tim_ws6]

After a few years of renting a smoker for our company party at the American Royal, our CEOs decided to buy one. So a couple weeks ago me and my friend from work drove down to Sikeston to pick this up for them. Going to do a practice cook on it this weekend, but we really like how its set up. We'll still do our competition meat on our personal smokey mountains though.

[ksstang]

Here is my smoker that I built a few years ago. The main cook area pipe was old underground natural gas pipeline. A friend of my dads who worked for Williams pipeline got me a piece of it from a job they were doing.

The cook box is 1/4" treadplate steel. If I remember correctly the cook area is 1/4" thick also. I used channel iron to build the frame, and a axle out of a jetski trailer.

I also built a small charcoal grill to mount to it so that while your smoking something, you can also cook something fast on the small grill. Here is a few pictures of my creation.

[KissMyWhtSS]

Originally Posted by tim_ws6

After a few years of renting a smoker for our company party at the American Royal, our CEOs decided to buy one. So a couple weeks ago me and my friend from work drove down to Sikeston to pick this up for them. Going to do a practice cook on it this weekend, but we really like how its set up. We'll still do our competition meat on our personal smokey mountains though.

That's pretty BA, perks of working for a smaller company.

Only pic I have of mine, it's a tiny guy.

[phreakdna]

so reviving this thread...

I've got a buddy that has a lightly used 18.5" weber smokey mountain for $200 that I'm looking at. thoughts? I don't know that I'm going to use it more than 10 times in a year but the wife said she'd use a smoker for salmon, etc (she doesn't usually cook) so I'm wondering how their perceived - seems like Tim and others I've found really like them - and if that's a fair price.

[tim_ws6]

How much is lightly used? If only a few times then 200 sounds fair, those are 300 brand new. That's the exact same one I have and love it.

[phreakdna]

Originally Posted by tim_ws6

How much is lightly used? If only a few times then 200 sounds fair, those are 300 brand new. That's the exact same one I have and love it.

not entirely sure but probably less than 50 smokes on it in the past couple years of ownership.

[01SteedaGT]

I'm just getting ready to start my build. It will be a 30" Diameter x 67" Long x 3/8" Wall Steel Pipe with a Domed End cap. Total Cooking area is around 50,000 sq inches. I've ordered a 5x10 tandem axle trailer to mount it to. Plans are to make it a reverse flow smoker with a charcoal grill on the other side of the trailer.

I just picked up the pipe last week so this is only pic I have so far. We are hoping to start on it this weekend.

[sebaz]

Originally Posted by tim_ws6

After a few years of renting a smoker for our company party at the American Royal, our CEOs decided to buy one. So a couple weeks ago me and my friend from work drove down to Sikeston to pick this up for them. Going to do a practice cook on it this weekend, but we really like how its set up. We'll still do our competition meat on our personal smokey mountains though.

After they post space assignments (and where it's going to be), let me know where you are and we can have a drink or three!

[tim_ws6]

Originally Posted by sebaz

After they post space assignments (and where it's going to be), let me know where you are and we can have a drink or three!

Will do! We were in the upper right corner of D last year, and should be keeping the same spot again

[ReidStylez]

Joined the Pellet Smoker Crew today. $350 used.

[BuddyLee]

Got this for my birthday.

Sent from my SM-G950U using Tapatalk

[Ryan Stewart]

Groovy. I have a friend that does tons in a larger electric one. It all works.

I forgot about this thread. Due to space constraints (and usually cooking for small groups) I stuck with just the KJ and gave up on a big barrel. Even for my party at the end of the month its NBD because friends are going to smoke stuff as well and bring it.

The Eggs work really well, just arent the most efficient for space. I can only do about a 17lb brisket and two butts at the same time. Really its just they are stupid efficient at holding heat. One pile of charcoal and 4 chunks of wood gets me a 24+ hr smoke.

[ReidStylez]

Transwest RV in Belton, MO is selling Green Mountain Pellet Grills for cheap!

Davey Crocket with WIFI - $289
Daniel Boone with WIFI - $389
Jim Bowie with WIFI - $506