(05-28-2016 08:45 PM)trapdrawApp Wrote:  

(05-28-2016 09:31 AM)panama Wrote:  How many on here own a smoker?


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Just took some ribs off the rack.

Enjoy

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I have a real smoker, which is to say it's jury-rigged using crap I had laying around and I'm probably the only person in the world that can use it.

Also, growing up on more than anyone's fair share of cabbage, coil slaw is best placed directly in the garbage.

New Braunfel's smoker here . . .

. .. an Epicurean's Delight . . .

(05-28-2016 06:19 PM)panama Wrote:  

(05-28-2016 06:11 PM)eaglewraith Wrote:  

(05-28-2016 09:31 AM)panama Wrote:  How many on here own a smoker?


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I have a Kamado Joe ceramic grill that works as both. Anyone interested in a Big Green Egg I highly suggest the KJ's. And if you want one, get them at a Costco road show because you get a hell of a deal.

At some point I imagine I'll get a gravity feed smoker (Stump's/Superior/Southern Q) or something like that for tailgating. You don't just move a ceramic grill.

Do not move It! LOL. Keep on the patio. Until you get a tailgate rig your best option to end your cook at home , foil it and take immediately to the tailgate. I have a Char Griller Outlaw offset that I have modded heavily. Also have a UDS. I guess that is why I can appreciate smoked meats of all persuasions. Might do a brisket next weekend.

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I've been through several cookers before settling on this one. Cooking overnight is no big thing, you finish in the morning, wrap it in some old towels, and throw it in a smallish cooler. It'll stay piping hot until you take it out. I've pulled butts off the heat at 8AM and followed my advice above and when I went to pull it at 12 I still almost burned myself.

I'm still fairly new to the KJ. Gotta get a feel for the temps and all that. It's a damn nice cooker though.

Rig a friend has.
http://www.scout.com/college/arkansas-st...id-hundley

(05-28-2016 08:58 PM)panama Wrote:  

(05-28-2016 06:54 PM)TheEagleWay Wrote:  Green Egg here... fantastic for smoking.

Have a friend who swears by the Green Egg. Pfffft. You guys don't even have to stay up overnight

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I can smoke ribs on it one day... cook a frozen pizza on it the next. Best frozen pizza ever!

I may break down and get one one day. I may also just build a brick oven on the patio. I do love my offset. Something cathartic about adding wood and or lump over hours.

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(05-29-2016 12:48 AM)arkstfan Wrote:  Rig a friend has.
http://www.scout.com/college/arkansas-st...id-hundley

5 grand easy. Would be nice but I would have to either do catering or competition or both to justify. Very very nice.

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(05-29-2016 07:33 AM)panama Wrote:  I may break down and get one one day. I may also just build a brick oven on the patio. I do love my offset. Something cathartic about adding wood and or lump over hours.

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I'd like a large smoker at some point. I really like the design of the Lang's (reverse flow), but it's hard to beat the looks of Jambo smokers (powder coat and insulated firebox!!). Jambos are direct offset but they use tuning plates to eliminate hotspots across the entire cooking surface.

That's a goal down the line though.

I like offsets, but for cooks at home, I'm all about some set and forget. My dad built a massive offset smoker when my family ran a meat market during his farming/livestock days. They would smoke meat and sell it at the market, he also cooked for fundraisers. He didn't make it mobile though, and he needed a tractor with a boom to lift the firebox it was so heavy. It took a lot of work to figure that smoker out, but once you dialed it in, dear God it made some good food. I can't begin to guess at the number of pecan trees that have been burned in that thing. I know all about feeding a smoker with wood over hours and hours.

I have a Sikes Cooker that I've owned for 10 years. I can cook anything you can cook with a stove and oven with it. I can smoke about 40 pounds of meat at a time on it. I get most of my chips from a local tree trimming company.