Buying A Char/Smoker Grill

[cack]

Next year I want to step up my cooking game and start doing some ribs and slow cook things, so while grills are dropping in price I want to scoop one up.

For all you experts, what do I need to look for when I'm shopping around for one of these? Do you have any suggestions? Im looking in the 100-200 buck range.

[CockyBocephus]

Sam's seems to always have great grill/smokers in the $200 range. Make sure it has coal loaders (so you can add coals/wood without letting the heat escape) and 2 cooking areas with a divider that can be removed (so you can cook a few hot dogs one day, then 4 racks of ribs the next). I bought one from Sam's years ago called a Brinkman Professional...still working great. Make sure you buy a cover for it or keep it inside the garage.

[HardRockCock]

Lowes carries the Char Griller brand smoker, not a bad product for the money and a good introductory smoker. If you have an Academy Sports/Outdoors near you, they have some good one's also.

For smoking alone (not grilling) your best bet would be an 18 & 1/2' Weber Smokey Mountain Smoker (22 & 1/2 works better for ribs though. The 18 is $229 @ Home Depot right now, the 22 is at least $100 more.

Another option is the Weber 22 inch kettle, it can be arranged for smoking and grilling.

You should also keep an eye on Craigslist and check the BBQ Bretheren forum Website & the Smoke Ring forum website

[cack]

Lowes carries the Char Griller brand smoker, not a bad product for the money and a good introductory smoker. If you have an Academy Sports/Outdoors near you, they have some good one's also.

For smoking alone (not grilling) your best bet would be an 18 & 1/2' Weber Smokey Mountain Smoker (22 & 1/2 works better for ribs though. The 18 is $229 @ Home Depot right now, the 22 is at least $100 more.

Another option is the Weber 22 inch kettle, it can be arranged for smoking and grilling.

You should also keep an eye on Craigslist and check the BBQ Bretheren forum Website & the Smoke Ring forum website

The was the one I've been looking at. Then I saw a Master Forge that was insanely awesome, but it seems to have some bad reviews. What do ya'll think of this one (http://www.lowes.com/pd_177898-95393-DGO576CC_4294857761+4294850895_44_?productId=30866 67&Ns=p_product_prd_lis_ord_nbr|0||p_product_qty_sale s_dollar|1&pl=1&currentURL=%2Fpl_Charcoal%2BGrills_4294857761%2B42 94850895_44_%3FNs%3Dp_product_prd_lis_ord_nbr%7C0% 7C%7Cp_product_qty_sales_dollar%7C1&facetInfo=Master Forge)?

[RoosterBooster]

Not sure what type grill you have now, but if you have a good grill it is simple to use it as a smoker. There is a product you can add that is a cold smoke generator made by smoke daddy. You can then turn one burner on your grill on low and put a pan of water with your marinade in it over that burner and use the smoke generator to give it the smoke. Gives you a lot of options. I put ribeyes on their with the cold smoke for about an hour and then grill then hot, makes one of the best steaks you will ever eat. Works great for ribs, butts as well but you can also cold smoke at around 100 degrees. Very versatile product. They range in price from $65 up to around $300 depending on the size. For a grill they recommend the smallest size, the one I have was $135.00 and works great.

[Gearhead]

Cack,

I just bought this one earlier this year and it does great. It's a New Braunfels Hondo Classic. In my opinion it is built a little more heavy duty than your typical Lowes brand.

http://assets.academy.com/mgen/52/10146352.jpg?is=500,500

[cack]

What'd that run you price wise?

[warriorchief]

The was the one I've been looking at. Then I saw a Master Forge that was insanely awesome, but it seems to have some bad reviews. What do ya'll think of this one (http://www.lowes.com/pd_177898-95393-DGO576CC_4294857761+4294850895_44_?productId=30866 67&Ns=p_product_prd_lis_ord_nbr%7C0%7C%7Cp_product_qt y_sales_dollar%7C1&pl=1&currentURL=%2Fpl_Charcoal%2BGrills_4294857761%2B42 94850895_44_%3FNs%3Dp_product_prd_lis_ord_nbr%7C0% 7C%7Cp_product_qty_sales_dollar%7C1&facetInfo=Master%20Forge)?


Don't get the Master Forge. Used to assemble those at my store. Go for the Char Griller, it's better quality.

[johnnyb]

google plans for a UDS (Ugly Drum Smoker/Upright Drum Smoker)

and build it yourself, have a smoker that should last you most of the rest of your life and have less than $100 in it

[Black_N_Garnet]

The was the one I've been looking at. Then I saw a Master Forge that was insanely awesome, but it seems to have some bad reviews. What do ya'll think of this one (http://www.lowes.com/pd_177898-95393-DGO576CC_4294857761+4294850895_44_?productId=30866 67&Ns=p_product_prd_lis_ord_nbr|0||p_product_qty_sale s_dollar|1&pl=1&currentURL=%2Fpl_Charcoal%2BGrills_4294857761%2B42 94850895_44_%3FNs%3Dp_product_prd_lis_ord_nbr%7C0% 7C%7Cp_product_qty_sales_dollar%7C1&facetInfo=Master Forge)?

I have this grill, it works great love that you can raise and lower the charcoal. I cooked three slabs of ribs with indirect heat 4 about 4 and a half hours and they were great, I added wet wood chips for extra smoke flavor. You can also add charcoal without raising the hood. It takes some tuning to get used to but I would recommend it and you can cook literally anythin on it, very versatile grill, but quite bulky.

[The Yancey]

Grills are essentially disposable now. I have a 5 burner gas grill with searing burner and side burner. It would cost more to replace 2 burners than to replace the entire grill. I got it at Wally World for $300 a few years ago. It is $249 today. I like using the bomb type Brinkman smokers for some things like whole turkeys. They run $50 now. It just hasn't made sense to me to pay a bunch of money when I can get out so much cheaper. That being said if I were cooking on the competition circuit I would get an auto feed wood pellet machine.

[sc455]

can an individual really smoke something that tastes equal to buying at a restaurant...i cant imagine the average joe cooking anything that tastes as good as piggie park, palmetto pig, sweatmans..etc quality in a tiny thing like that.

[Gearhead]

What'd that run you price wise?


Right at $200. I was going to try and build one but by the time I put labor and materials into it, i couldn't go wrong with this one. The great thing about this grill is that it seals really well and you don't get alot of temperature variation.

Here is the link. They have them at Academy sports.

http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_230363_-1?N=578824977+4294965753

[cack]

can an individual really smoke something that tastes equal to buying at a restaurant...i cant imagine the average joe cooking anything that tastes as good as piggie park, palmetto pig, sweatmans..etc quality in a tiny thing like that.

Yes, where do you think most of those recipes came from originially?

Some of (if not all of) the best BBQ I've ever ate hasn't been in a restaurant.

[sc455]

Yes, where do you think most of those recipes came from originially?

Some of (if not all of) the best BBQ I've ever ate hasn't been in a restaurant.
ok..just asking. saying that, it must be a hell of a lot of work and take alot of time and patience.

[cack]

ok..just asking. saying that, it must be a hell of a lot of work and take alot of time and patience.

I'm 27 so I'm getting in the game a little late, but the best thing to do is just try whatever your little heart desires. When you try someone elses and like it. Ask what they did, and try it yourself and then play with that some.

[johnnyb]

can an individual really smoke something that tastes equal to buying at a restaurant...i cant imagine the average joe cooking anything that tastes as good as piggie park, palmetto pig, sweatmans..etc quality in a tiny thing like that.I personally have had much better barbecue at homes/get togethers, than I have ever had at a restaurant. *****Disclaimer: Talking about whole hog Barbecue, on my part, cooked in a pit or on a big cooker, not a small smoker like what Cack is in the market for.

there isnt much that beats getting pulled or chopped pork straight off the cooker, when its about 40 degrees outside!

[cack]

I went to Bermuda with my g/f earlier in the year and had a hamburger with green peppers and onions chopped up inside the meat. I hate onions but it was delicious. A few weeks ago I decided to give it a shot. Put those, whisisisissssssires sauce, and McCormics steak seasoning in it ... AMAZING.

[Gearhead]

can an individual really smoke something that tastes equal to buying at a restaurant...i cant imagine the average joe cooking anything that tastes as good as piggie park, palmetto pig, sweatmans..etc quality in a tiny thing like that.

Yes, but it takes alot of practice and time. I cooked six 10 lb boston butts last weekend that were better than any BBQ you get in a restaurant (imo). Started the night before rubbing a mix of sugars and spices onto the meat and then wrapping with press and seal. Cooked at 225 degrees for 10 hours only opening the lid to turn once. Added wet hickory chunks for the first 4 hours in the fire pit to add smoke. Let the meat sit for over an hour after I took it off the grill to allow the juices to cool and permeate the meat. Then sliced and diced. Topped it off with a homemade vinegar based BBQ sauce.

I've been doing this for 5 years now and after alot of experimentation (temperature, wood, spices, etc.) I feel like what I make is on par with any restaurant. The only thing they have that I don't is a rotisserie smoker (which is ideal) but i make it work by making sure the meat is cooked evenly when I make the turn.

[sc455]

ehh, i wouldnt know where to start. the basic stuff would be over my head. examples..
1. what do you marinate it in
2. how long do you cook something. im assuming its based in weight.
3. how do you know when the chips need to be replaced.
4. can you do other sfuff while its smoking, ie take a rest or do you have to be there.
5. what problems occur if you cook multiple kinds of meat, chicken or fish.

[johnnyb]

Yes, but it takes alot of practice and time. I cooked six 10 lb boston butts last weekend that were better than any BBQ you get in a restaurant (imo). Started the night before rubbing a mix of sugars and spices onto the meat and then wrapping with press and seal. Cooked at 225 degrees for 10 hours only opening the lid to turn once. Added wet hickory chunks for the first 4 hours in the fire pit to add smoke. Let the meat sit for over an hour after I took it off the grill to allow the juices to cool and permeate the meat. Then sliced and diced. Topped it off with a homemade vinegar based BBQ sauce.

I've been doing this for 5 years now and after alot of experimentation (temperature, wood, spices, etc.) I feel like what I make is on par with any restaurant. The only thing they have that I don't is a rotisserie smoker (which is ideal) but i make it work by making sure the meat is cooked evenly when I make the turn. me personally, I dont like BBQ made from boston butts or shoulders, it dosent have the same flavor as it does when its cooked "whole hog". Seems like a lot of people go that route tho.

[sc455]

me personally, I dont like BBQ made from boston butts or shoulders, it dosent have the same flavor as it does when its cooked "whole hog". Seems like a lot of people go that route tho.
thats my issue. i only have ever had the whole pig barbeque at church picnics, at the local fire station once a year..etc...

i was watching the byu game last week and a guy had 2 whole hogs skewered through on slow rotissiere. those things looked gross but great at the same time..that guy had to have been there for at least a day.

[johnnyb]

yeah, I'd love to have a whole hog cooker (on a trailer), but cant justify spending that kinda money (2-3k) on something i would prob only use 2-3 times a year, if that. Have thought about doing a pit in the backyard, and may still do that when we redo our backyard, its down the list tho. Maybe do some kind of double sided pit, one side sized for a whole hog/bulk foods, the other sized like a normal grill.

[jellafever]

Is this for tailgating?

If so:
http://www.ehow.com/how_4761204_make-beer-keg-grill.html

[HardRockCock]

The UDS is a great suggestion (I have one), I meant to add that as well, the New Braunfels Hondo is a good smoker.

The Master Forge from Lowes is not a good smoker, but is a decent grill for burgers or chicken.

I will again state that the Weber kettles can make a good smoker for small quantities.

[Gearhead]

me personally, I dont like BBQ made from boston butts or shoulders, it dosent have the same flavor as it does when its cooked "whole hog". Seems like a lot of people go that route tho.

JB..That's what they are cutting off the hog. The shoulder and the butt is what you are eating...

[Gearhead]

For those of you who want a delicious pulled pork recipe...you can't go wrong with this one.... You can pretty much make this at any party and it will be a hit. This is the recipe I started with years ago. I have tweaked it a lot over time, but the rub is spot on and the sauce just needs to be tweaked to your taste. (less/more vinegar, less/more crushed red pepper, etc)

http://allrecipes.com/recipe/north-carolina-style-pulled-pork/detail.aspx

I actually use a food processer with a large blade to mince the pork after I pull all of the fat out of it. Buy a good meat thermometer because that is the key. Butt is very forgiving. When you deal with Ribs or Brisket..then you have to be spot on with your times and temps. If the fat just falls off the meat...then you have pretty much cooked it perfectly.

[Gearhead]

Also, make sure you keep a pan full of water or apple cider or whatever you want the flavor to be under the meat. It will help keep the meat nice and moist while you cook it.

This will be my next smoker..

http://www.cadillaccookers.com/smokers-on-legs

[johnnyb]

JB..That's what they are cutting off the hog. The shoulder and the butt is what you are eating...
I know, but the taste is different when it is cooked like this

http://4.bp.blogspot.com/_uOL8vPc-ll4/TJ_C7yJfbVI/AAAAAAAACHw/RxzC1xXGr4M/s1600/whole+hog+smoked+bbq+mt+airy.jpg

vs like this

http://photograzing.seriouseats.com/assets_c/2009/09/boston-butt-cooked-low-and-slow-12-hours-at-2_9c2fee1c77583380af20721320baf289-thumb-245x245-6311.jpg


dont know if there is more fat in the whole hog that adds to the flavor or not, but it tastes better to me


otoh we took some boston butts and had them cut into thin steaks (1/2 in or so) and slow cooked them on the hog cooker and WOW, they were awesome, not sure what was put on them other than salt and pepper tho

[johnnyb]

sorry for the huge pic

[cack]

I think I'll settle for the Char-Griller Smoker. It's cheaper and that's all I need for a "learner" grill