Beer Forum

So I'm looking into purchasing a smoker. I don't need anything too big/fancy and would like to stay in the $200 to $300 range if possible. Based on the limited research I have done so far I would really like to get my hands on a Big Green Egg (probably a Large) but those comes in at like $800 if you get one with a nest (stand). The temp control seems really solid on those and they have a built in thermometer. Does anyone have any suggestions for other smokers that may be of similar quality, as good if not better but that I could get my hands on for $200 to $300? I'll probably use it about once a month. Get it going in the early morning on the days I brew so that at the end of a long brew day I'll have some nice smoked meats ready for me to enjoy!

Does anyone have any thoughts on the Weber Smokey Mountain Smoker? I can get my hands on that for about $230 via ebay. My only concern with that is that it may not be as easy to control the temp and it doesn't appear to have a built in thermometer. I'm looking to get something that does a good job at maintaining a consistant temp regardless of outside temps. I live on the east coast and our winters can be rather cold. Since I'll be using the smoker on brew days I would like to have one that only needs to be tended to every hour or so.

Thanks,
Tom

I've got a Brinkmann Smoke’N Pit Professional that I have had for about 10 years and I love it. It will do up to 100lbs in a throw, not that hard to use and is made of heavy gauge steal that holds the heat quite well. I don't think they make that model anymore but I know they do make similar models.



I did ~60lbs for our 4th of July party.

I have a Brinkman Gourmet Smoker (~$60). Similar in design to the Weber Smokey Mtn. I've had no problems maintaining temps, but I'm in Cali. From what I've read online the WSM has a huge following and performs very good. If I could have afforded it, I would have bought one. In fact, I'm thinking about buying one still. They go on sale on amazon occasionally for $200 with free shipping. Also, most of the smokers out there will require a bit of getting used to and small adjustments (I added a better thermometer to mine). My advice, is to just get one and start using it, you'll be glad you did!

Something with an off-set firebox like the Brinkman Badrock suggested or one by New Braunfels is the bomb-diggity if you ever need to do a lot of Q. I do about 50 lb every year for my family's Christmas party and My New Braunfels is great. I've made some modifications to keep the heat more evenly distributed and I recommend you do the same if you get one of these.

The modifications I made were found in this PDF:

http://www.bbqinstitute.com/SmokerModifications.pdf

I measured the temperature at various locations throughout the smoker before and after the mods and it was well worth the work.

You can build a drum smoker for cheap if you like making stuff. They seem to work great and you can't beat the price. Here is a link to a lengthy thread that made a believer out of me.

If you want to buy a premade one the other comments here are good.

BadRock wrote:I've got a Brinkmann Smoke’N Pit Professional that I have had for about 10 years and I love it. It will do up to 100lbs in a throw, not that hard to use and is made of heavy gauge steal that holds the heat quite well. I don't think they make that model anymore but I know they do make similar models.



I did ~60lbs for our 4th of July party.

+1. The Brinkman can hold a lot of dead animals.

And it looks like I might have to be in the Denver area next July 4th. . .

Elbone wrote:The modifications I made were found in this PDF:
http://www.bbqinstitute.com/SmokerModifications.pdf

Gonna give those changes a try - makes sense. I have a similar one, but a different manufacturer.

The one thing I have done that helped my cooking was to make 2 latches out of alumimum angle which allows me to keep the cook area lid secured shut - as it came from the box there was a slight spring in the cover and the lower part was always opened about 1/8" on the bottom before I made this latch. I use the natural charcol and have not filled the firebox all the way, rather I refresh the coals every 90 minutes or so.

I also have grilltop thermometer that just rests there anywhere on the grill I rest it if you dont want to re-locate (or don't have in the first place) the thermometer on the cover as shown in the diagram.

Down the road I may get one of those green egg things - the temp control would be handy for doing a large piece overnight.

I use a modified chargriller with side fire box.
http://www.chargriller.com/shop/grills/smokin-pro.html

Mod list includes:
Extending the smoke stack to the grate level
Removable charcoal box made of expanded steel
Using a water tray under the grate to help regulate temp swings

Additional toys:
Smoker dual probe wireless thermometer
http://www.amazon.com/Maverick-RediChek ... B0000DIU49

Able to do two full size briskets and two pork shoulders. In fact just partook of a smoked turkey breast and some Lost Abbey Avant Garde