Bought a New Smoker Yesterday

SmokerBill · 11-01-2016, 03:47 PM

I picked up a new Char-broil vertical propane smoker yesterday. I assembled it this morning and right now I'm testing it out with a few pork country style ribs, using apple wood chips for the smoke. I have a charcoal smoker (WSM) and a couple of different types of electric smokers, but this is my first gas smoker. Temp's been running pretty steady in the 225-250 degree (fahrenheit) range.

**norty1** · 11-01-2016, 04:07 PM

I would be interested in your experiences, plusses and minuses on the different ones you have owned.

I was looking at them and was leaning towards the electric just for the convenience but have done nothing yet.

Explorer03 · 11-01-2016, 04:40 PM

I have used a Masterbuilt propane smoker for the past few years. It worked well but had a little problem maintaining temp. After a few years the plastic adjustment knob melted from heat radiating from the surrounding metal and the propane burner is not working as well as it used to. It does smoke the meat well though. I did a lot of pork shoulder (Boston Butt), a few ribs and brisket.

I just recently purchased a new Camp Chef Smoke Vault propane smoker and have used it a few times producing good smoked meats. It maintains the temp well and the heating system I feel is better than the Masterbuilt. The only draw back is it only has the one door so you loose a little smoke and heat when you need to add more wood chips in.

bansai · 11-01-2016, 04:58 PM

Here's mine..

https://www.amazon.com/Masterbuilt-2...2ff6149a3b19df

I've had it for about 4 years now. Makes the best pork shoulder this side of the Mississippi.

Regarding electric smokers... any of them really.. The main down side (other than not being able to participate in sanctioned BBQ competitions), is that the smoke is only being made when the electric element is on. So, sometimes you get a lot of smoke, sometimes you aren't making really any. You'll also want to invest in a decent thermometer for smokers. The stock thermometer in most of the electric ones can be off by 10+ degrees either direction. I picked up a wireless thermometer that tells me the temp of the smoker, and the temp of the meat I am smoking...anywhere in the house.. with preset alarms that sound off when the meat hits the internal temp I am seeking.

That smoker has an accessory you can add, which I did, that replaces the normal wood chip hopper with one that runs the entire time, as it has its own heating element.. so you can now 'cold smoke' cheese, salmon, whatever... and the thing won't run out of smoke for 6+ hours. When I fire that thing up at 6am, I end up with at least 4 of my neighbors coming over asking whats for dinner. Don't get one if you don't like the company

I love the non-electric smokers... they are better at giving you a true 'smoke ring' in your meats, it's the only way to go for the die hards. I guess it's kind of like comparing a propane gas grill with a charcoal one except when it comes to smokers, you are committed for the better part of an entire day. For us, the electric smoker is the one that gets used, and the food that comes out of it is (in my opinion) the best that comes out of this house all year.

SmokerBill · 11-01-2016, 05:40 PM

Quote:

Originally Posted by bansai

Here's mine..

https://www.amazon.com/Masterbuilt-2...2ff6149a3b19df

I have that exact same smoker, bansai. Works really well, but it wouldn't do me much good out here in the desert- unless I ran my generator all the time. But really, I prefer the taste of meat when cooked over charcoal. I love my WSM, but I left it at home, 1800 miles away..

SmokerBill · 11-01-2016, 05:43 PM

There were more, but I started eating them before I thought to take a picture. They weren't too bad. I mixed up a little bit of dry rub to season them before they were smoked.

bansai · 11-01-2016, 05:50 PM

Quote:

Originally Posted by SmokerBill

I have that exact same smoker, bansai. Works really well, but it wouldn't do me much good out here in the desert- unless I ran my generator all the time. But really, I prefer the taste of meat when cooked over charcoal. I love my WSM, but I left it at home, 1800 miles away..

Yeah, I hear you.. mine will probably never leave my brick and stick house but I might bring it along one of these trips where we have hookups. Even running here at the house I have to be careful about what extension cords I use, gauge, etc.. they pull a lot of amps. Can't beat charcoal when time and skill are both ample. This conversation is making me hungry honestly.

ETA - and that was before you started posting pics of Food Porn. I have to go make dinner now

SmokerBill · 11-01-2016, 05:53 PM

Norty, for convenience, one of the Masterbuilt smokers like bansai and I have would be a good choice. Mine maintains temperature perfectly, and it's easy to add more woodchips when needed. A charcoal smoker requires more babysitting to keep it in the right temperature range. Plus you have to deal with ash disposal. Gas smokers, I haven't made my mind up yet. If you have a Weber kettle, it can be used as a smoker. This is a picture of bacon-topped brisket I smoked in my Weber kettle a few years ago.

This is a page from one of my websites that explains how I did it.
http://www.bbq-fyi.com/grill-smoked-brisket.html

WyEm · 11-01-2016, 06:25 PM

I have used my charcoal Weber Smokey Mountain Cooker (WSM) for about 10 years and love it. I have one of the original sized ones with the 18 1/2" grates. The only downside is the grate size. I've considered getting an offset smoker for the larger grates. WSM now makes a larger size. I've cooked everything from ribs, butt, brisket, salmon, duck, chicken, turkey, sausage, Atomic Buffalo Turds (jalapeno poppers), pot roast, tri tip, potatoes, beans, etc on it. Lots of good advice and recipes on the WSM website.

Larry G. · 11-01-2016, 08:45 PM

You guys use these 'smokers' on the road or just at your S & B's?

Looks like they take up alot of room for travel.

bansai · 11-01-2016, 09:34 PM

Quote:

Originally Posted by Larry G.

You guys use these 'smokers' on the road or just at your S & B's?

Looks like they take up alot of room for travel.

Mine is only used at home for now, but I wouldn't have a problem taking it along if it was that kind of trip... lots of eating, not a lot of miles, etc.. I think for full time RV/TT use, I'd just use charcoal and build a smoker.. lot's of free plans for those floating around.

Wrascal · 11-01-2016, 10:18 PM

Just my (opposing) opinion here but 5 years ago I purchased a Charbroil Propane fueled slow cooker. Initially I was pleased but eventually I realized messing with it was lots of work. Eventually I not only gave it up but I gave it away. I've not gotten any positive reports from it's new owners (my daughter & son in law).

My fun at first turned into not worth the effort.

clubhouse · 11-02-2016, 12:26 AM

Hard to beat a Weber Smokey Mountain, admittedly I am a huge Weber fan owning 6 differnt Weber BBQs. My WSM is the 22.5", prior I used a offset. The huge horizontal shelves of the offset are nice but it took a lot of modifications and practice to get even heat and smoke in the cooking chamber. The WSM was a Craigslist find that I had to have. It worked flawlessly the first time out. Using the "Minon Method" to manage the fire resulted in 10 hrs on a single charcoal load. On the offset I constantly has to manage the fire, which is fun for short daytime cooks, but not overnights.

Bill you'll have to keep us updated on how the propane smoker holds up.

Hoppy220 · 11-02-2016, 12:59 AM

Don't believe in store bought. Lol...... that's 5 full Boston butts. Been known to cook for 500 people on that smoker. Btw that is before the new camper.

Lol... sorry top pic is upside down

**norty1** · 11-02-2016, 02:34 AM

Quote:

Originally Posted by Hoppy220

Lol... sorry top pic is upside down

Whew....I thought you had broken the law of gravity!

mothernaturesson · 11-02-2016, 04:43 AM

Quote:

Originally Posted by WyEm

I have used my charcoal Weber Smokey Mountain Cooker (WSM) for about 10 years and love it. I have one of the original sized ones with the 18 1/2" grates. The only downside is the grate size. I've considered getting an offset smoker for the larger grates. WSM now makes a larger size. I've cooked everything from ribs, butt, brisket, salmon, duck, chicken, turkey, sausage, Atomic Buffalo Turds (jalapeno poppers), pot roast, tri tip, potatoes, beans, etc on it. Lots of good advice and recipes on the WSM website.

X 2 A little bit of work but the rewards more than make up for that.

TWP723 · 11-02-2016, 05:21 AM

Very nice! I've always wanted a smoker but to tell the truth, I don't know much about smoking. As much as I love to cook and I've never used a smoker. Crazy.

Iraqvet05 · 11-02-2016, 06:24 AM

I have owned a similar gas smoker made by Masterforge (Lowes) for several years and love it. One modification that helps heat loss is to attach fireplace "rope" to the door seals. I also lean a few floor tiles around the legs to knock down the draft on windy days.

SmokerBill · 11-02-2016, 05:12 PM

Quote:

Originally Posted by Iraqvet05

I have owned a similar gas smoker made by Masterforge (Lowes) for several years and love it. One modification that helps heat loss is to attach fireplace "rope" to the door seals. I also lean a few floor tiles around the legs to knock down the draft on windy days.

How did you attach the hi-heat seal around the doors Iraqvet05? I like the floor tile windbreak idea.

I smoked a poblano pepper meatloaf today...

JayC · 11-02-2016, 05:23 PM

I'm another that likes my WSM. I have an 18.5". For me it's small enough that I bring it with me on every camping trip and large enough to smoke enough food for the family. I find it really easy to control temperature and have gotten up to ten hrs on one smoke.

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