Jimmy Neutron Posted June 3, 2006 Share Posted June 3, 2006 What should I look for in a traditional "barrel" smoker with sidebox? Lowes has one that looks pretty solid and a good deal for the price @ about $180. I like this model because it allows for traditional charcoal grilling, but maybe they all do? I'm pretty new to smoking, other than making jerky in an electric smoker, so I don't need anything too fancy. Yes, Unta - I'll be looking at the BGE when my budget allows. Sadly, that time is not now. I have been doing some faux smoking on my gas grill with pretty good results, but I want the real McCoy. Thanks in advance. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted June 3, 2006 Share Posted June 3, 2006 You definitely want something with an offset firebox, which will enable you to achieve full smoking. I would go with the heaviest gauge steel you can afford: the thicker steel makes it easier to control the heat. Also, look for one that has a built in temperature gauge. They are usually on the top of the smoker. If the smoker does not have one, you can always buy these separately and install it yourself. I would also recommend buying a battery powered thermometer as well. Something like this.. This will allow you to put that lead right on the cooking grates to determine what your "actual" cooking temperature is. Keep in mind that the thermometer on the smoker is mounted at the top of the smoker, and the heat can vary within the actual cooking area. Man, I could go on all day. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted June 3, 2006 Share Posted June 3, 2006 Our local Ace Hardware has this one for sale. I have personally checked it out and it is a heavier gauge steel than most in that price range. If you have Ace Hardware in your area you may want to check it out. Quote Link to comment Share on other sites More sharing options...
untateve Posted June 3, 2006 Share Posted June 3, 2006 I can't help you with the barrel smokers--never had one. When you are ready to join me in BGE nirvannah, let me know. Quote Link to comment Share on other sites More sharing options...
loaf Posted June 4, 2006 Share Posted June 4, 2006 I can't help you with the barrel smokers--never had one. When you are ready to join me in BGE nirvannah, let me know. 1497427[/snapback] you going to Atlanta for Eggtoberfest this year? Since my buddy's moved down there, chances are I'll be going... Quote Link to comment Share on other sites More sharing options...
untateve Posted June 4, 2006 Share Posted June 4, 2006 you going to Atlanta for Eggtoberfest this year? Since my buddy's moved down there, chances are I'll be going... 1497604[/snapback] It is my dream, hope and plan. Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted June 4, 2006 Share Posted June 4, 2006 I used to use a smoker box; but found this easier and a lot more portable for camping, hunting camp, tailgating and bbq's. It may not be as "traditional" but is a lot less work and pretty good! Bradley Smoker Quote Link to comment Share on other sites More sharing options...
Dutch Oven Posted June 5, 2006 Share Posted June 5, 2006 I've got a New Braunfels smoker similar to the one CD linked to. I think I got it at Home Depot. It has been good for me. Also, CD's right about the electronic temp gauge. Pick one of those up. Good luck. Quote Link to comment Share on other sites More sharing options...
georgemoe Posted June 5, 2006 Share Posted June 5, 2006 Can't help with the offsets but in your price range is the Weber Smokey Mountain Cooker. Check out the link for a ton of info and support. There are folks that use/convert it for grilling. I love mine and it produces excellent barbeque. Quote Link to comment Share on other sites More sharing options...
skylive5 Posted June 5, 2006 Share Posted June 5, 2006 "Calling all BBQ smokers!" I've smoked a whole range of things in my life... but don't believe I have ever smoked a BBQ. So can I assume that this must be some kind of now day code for something I might be interested in? Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted June 11, 2006 Share Posted June 11, 2006 I've got a New Braunfels smoker similar to the one CD linked to. I think I got it at Home Depot. It has been good for me. Also, CD's right about the electronic temp gauge. Pick one of those up. Good luck. +1. Quote Link to comment Share on other sites More sharing options...
georgemoe Posted June 13, 2006 Share Posted June 13, 2006 You could also use some old filing cabinets. Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted June 13, 2006 Share Posted June 13, 2006 If you have the space you can do this for next to nothing... Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted June 13, 2006 Share Posted June 13, 2006 I have been thinking about buying and trying to build this one Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted June 13, 2006 Share Posted June 13, 2006 Free plans from UConn Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted June 13, 2006 Share Posted June 13, 2006 And I have seen a lot of people on the net advertising this booklet. Quote Link to comment Share on other sites More sharing options...
georgemoe Posted June 13, 2006 Share Posted June 13, 2006 Free plans from UConn I like this alot Nick. Thanks! My only concern is 180 deg might be great for fish but you'll have a heck of a time doing boston butt requiring an internal temp of 195. Drippings from meat are also a concern since they have really nowhere to go. Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted June 13, 2006 Share Posted June 13, 2006 I like this alot Nick. Thanks! My only concern is 180 deg might be great for fish but you'll have a heck of a time doing boston butt requiring an internal temp of 195. Drippings from meat are also a concern since they have really nowhere to go. I think that in a case like that you would want to smoke the meat and then finish it in the oven. I have read a lot of things about the difference between cold smoking and hot smoking, but it seemd like in either case the meat still needed to be cooked. But I am not an experienced smoker...maybe CD or someone with more hands on experience could comment. Quote Link to comment Share on other sites More sharing options...
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