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Old 03-13-2012, 20:47   #1
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Best budget smoker?

OK,
I have a little chief electric -great for jerky, fish, and smoke flavoring of meats prior to finishing on a grill...
but just doesn't have the poop to do "low and slow" at the right temp for pork shoulder, ribs or brisket. - it'll top out at about 180* And IIRC 210 -215 is ideal for safe low and slow cooking - gets the internal temp up to the safe zone within the required time.

I'm looking for something inexpensive and not too huge...
I already have a decent gas grill.
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Old 03-13-2012, 21:15   #2
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gas? electric?

HOW DARE U!!
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Old 03-14-2012, 00:56   #3
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Originally Posted by whofarted View Post
gas? electric?

HOW DARE U!!

Hey - I live in Hawaii it's grilling time year round, I grill more often than I use the stove in the kitchen, like 4-5 days a week! I'd go broke on charcoal and spend all my time cleaning out ash...

and dude - if you don't own a little chief - you need one... awesome for making smoked fish. little fuss, almost zero prep and clean up, empty the wood chip pan, put the racks and drip tray in the dish washer and you are done with cleanup. it's also useful for pre smoking steaks - put them in there for one pan's worth of chips, remove and finish to desired done on the grill or charcoal BBQ.


but for those times you want to do the job the right way - I do need a good inexpensive (smallish) honest to god wood smoker.
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Old 03-14-2012, 17:26   #4
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u had me at year round cuz our climate here is soooo hostile i can only grill during the .... oh.. wait a second.. nevermind
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Old 03-14-2012, 20:20   #5
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Originally Posted by whofarted View Post
u had me at year round cuz our climate here is soooo hostile i can only grill during the .... oh.. wait a second.. nevermind

Woot!
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Old 03-15-2012, 06:02   #6
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Are you looking to buy something, or would you want to build something. And how big is not too big?

You can use a weber grill and just put the charcoal on one side and the meat on the other. (Indirect heat.)

Or you can make one with a couple of clay pots and a elec. hot plate.

Or you can build a nice one out of a 55 gal. drum.

Let me know which way you are thinking and I'll give you some links to "how to"s.
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Old 03-15-2012, 06:26   #7
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Here ya go. These may give you some ideas.

With a kettle grill.

Clay pot smoker.

55 Gal. drum.
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Old 03-16-2012, 05:13   #8
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I got a char-broil brand smoker/grill when a moveing family could not take it w/them for free. I made a bracket to hold the guts of a small gas grill inside the large drum, in the end part and made a grate to hold ceramic 'briquettes'. I turn on the gas to get the ceramics hot then to low and toss wood onto them. does real good and easier than starting a wood fire to burn down. still has the small section I can make a fire in if needed.
I've smoked/roasted 2 good sized turkeys at same time in it. good, juicy eating. the dark meat with cranberry sauce - oh man!
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Old 08-13-2012, 09:17   #9
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Here is my smoker i have had it for 15yrs it is on it's second bottom. We have 6 of them we can cook tri-tip and chicken for two hundred. We double wrap the meat in foil after the meat is smoked and and put it in ice chests so start to finish everyone is served hot fresh meat. Six hours in the ice chest the meat will still burn your hands.




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