G Family
Rhode Island
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Joined: 02/24/2008
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There is nothing better easier and taste better than the Weber Smokey Mountain cooker Go to the virtual weber bullet for recipes
2008 Newmar Canyonstar 3410 Workhorse 8.1
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Leo Benson
CT
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Joined: 04/30/2003
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targaboat wrote:Charcoal is the only way to go. Anyone who uses anything else probably is or has been a smoker and does not have any taste buds left.
a little presumptious, don't you think??!!
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targaboat
sulphur springs, tx, usa
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Joined: 09/20/2004
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No, not a bit "presumptious". And I also have a Smokey Mountain and do everything on it. If that ever wears out there is a more expensive unit that is very similar with more features making it more versatile that I will purchase. PM if you want the address for it is in my bookmarks somewhere.
Fly Boy
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SWMO
Southwest Missouri
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Joined: 08/27/2006
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Quote:Charcoal is the only way to go. Anyone who uses anything else probably is or has been a smoker and does not have any taste buds left.
I don't agree with that, in my opinion its all about maintaining the right temperature, adding the right amount of smoke, and not letting the meat get dry. Charcoal is the hardest to maintain heat with, but the most portable for camping. I find gas and electric about equal in maintaining temperature, unless you're smoking a lot of meat, than gas clearly has the edge.
I don't think I would like the flavor of charcoal or gas in my smoked meats.
2002 Ford F350 Crew, LB, DRW, 7.3L
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fchammer1
FL, PA & points in between
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Joined: 08/19/2003
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I've cooked with all three and the only time I can recall a "fuel flavor" was with charcoal. You're right; charcoal is harder to maintain. Half the fun of cooking/smoking is settling into a chair with a cold brew and waiting out the meat!
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SWMO
Southwest Missouri
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fchammer1 wrote:I've cooked with all three and the only time I can recall a "fuel flavor" was with charcoal. You're right; charcoal is harder to maintain. Half the fun of cooking/smoking is settling into a chair with a cold brew and waiting out the meat!
My reference to gas or charcoal flavor was that I've never noticed it, if I did I wouldn't like it. I don't know how good my taste buds are, that being a relative thing.
My post was directed at carrying a unit in an RV, and didn't reflect my preference at home.
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debaets
California
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Joined: 02/12/2006
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I know this is a little off the OP question. I purchased a brinkman vertical electric smoker several years ago after seeing some of the results (ribs) here. I first tried babyback ribs. I followed the directions and smoked them for 3 hours constantly monitoring the temp of the smoker and the ribs. They turned out terrible. Is there someplace I can go to learn how to use the smoker? I like the idea of the 'After Burner' system.
Steve & Jeri De Baets
Manhattan Beach, CA.
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fchammer1
FL, PA & points in between
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We pack our gas ECB in the back of the toad. It goes where we go because I can't go six months without my BC Chicken, my BB ribs, smoked salmon, or my homemade pastrami.
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Big Katuna
Deland, FL
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Joined: 12/27/2003
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If you smoke with charcoal, you best get the coals started in a chimney and add them after they are burned down and gray. Adding them raw will give you that "fuel"flavor.
My Kharma ran over my Dogma.
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chasmosis
Hillsboro MO
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Joined: 06/23/2009
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If you want to go charcoal you can't go wrong with a WSM (weber smokey mountain) or a Big Green Egg.
However for those of you do it yourselfers you can't get much cheaper than a UDS (Ugly Drum Smoker). A do it yourself smoker made out of a 55 gallon barrel. I built one myself for right at $100. Many folks use spare parts and get it done cheaper.
You sure can put out some fine Q on a UDS.
More info than you would ever want to know in this thread in the BBQ Brethren Forums:
http://www.bbq-brethren.com/forum/showthread.php?t=23436
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