John H. wrote:
On Sat, 26 Nov 2005 01:57:28 GMT, Dan Krueger
wrote:
John H. wrote:
On Sat, 26 Nov 2005 00:17:37 GMT, Dan Krueger
wrote:
Sir Rodney Smithers wrote:
JohnH,
What kind of Smoker do you use. I had one similar to this:
http://www.americasbestbbq.com/morei...t_ID=455627799
and it was such a pain to clean up, I finally stopped using it.
If I had extra space on the porch, and still eat meat often, I would like a
smoker that didn't require the clean up after each use. Similar to this:
http://www.americasbestbbq.com/morei...t_ID=455628877
I loved the taste of chicken and fished smoked.
Do yourself a favor and get a "WSM". Same footprint as you electric.
Here's a like for one of the better prices on the net...
http://tinyurl.com/afpro
Then you go to...
http://www.virtualweberbullet.com/
Enjoy!
Dan
Charcoal smokers are a pain in the ass. The charcoal must be replaced about
every 3 hours or so, and doing so is a lot of work. The electric unit in
the bottom of the Brinkman makes the job much easier, and provides an even
heat source. I know my turkey will take 40 min per lb. With charcoal, it's
a guessing game.
John,
For starters, you don't use conventional charcoal. You use lump
charcoal - the real thing. The right stuff will last for 6-8 hours
without any intervention.
Dry wood chips added early in the process smoke the meat.
As for the guessing game, a remote thermometer will show you your smoker
temp as well as your meat. You can set alarms to warn you if it's too
cold or when the meat is done. Good smokers like the WSM, Kamados ($$),
etc. will hold their temperature very well for a long period of time.
The OP (Smithers?) was looking at an offset smoker. They aren't
available in any electric form that I have seen.
Once you try a lump charcoal smoker (in any configuration) you won't go
back!
Dan
Now you may have a point there. I've never used lump charcoal for something
like that. What's a remote thermometer? That's something else I've never
heard of. I didn't see a thermometer on the Weber smoker, although there is
one on my Weber grill.
Coincidentally, my brother out in Seattle just bought a new grill/smoker
called a Big Green Egg. http://www.biggreenegg.com/ Expensive as hell, but
he thinks he'll get great results from it.
BTW, I looked up Kamado only to find the the BGE has a close relationship
with same. http://www.biggreenegg.com/history.htm
Have you used one of these? Should I invest in one of those or a new Nikon
D200?
Here's the link for the remote thermometer I own:
http://www.maverickhousewares.com/th...mote_therm.htm
The BGE's and Kamado's are very nice. Since is doesn't get very cold
here, I am happy with my Weber Smokey Mountain that cost $169.00 or so.
Here's the lump charcoal I have been using lately. 8 hours at a
constant 250º is not out of the question and the results are excellent!
http://www.nakedwhiz.com/lumpdatabase/lumpbag54.htm
Get the WSM and the D200!
Dan