Barbecue/Smoker

[ThudThudThud]

I know there are a lot of gourmands on here, plus a lot of damn pyromaniacs...So I'm looking for advice (hahahahahaha, advice on TB...what am I thinking?) on a new barbecue/smoker. Next summer (hopefully) I will be moving into my new, custom home and I'll need some outdoor cooking stuff.

Here's some background, and social awareness here; plus some budget contraints:
* I lost my house, most of my street, a lot of my neighbourhood, and a fair amount of my city in the Thomas Fire last year. Consequently I need something that isn't a furnace/chimney that creates masses of flames/smoke. Don't want the neighbours' (or my) PTSD inflamed.
* This is going on an insurance claim budget. Something that is thousands of dollars is out of the question.
* Something that doesn't need five cords of wood to cook a brisket/rack of ribs is preferable.
* It shouldn't take up too much space or be somewhat portable.
* I need something that can go high temp on occasion (steaks, kebabs, chicken tikka), but gentle enough for fish.
* I need something that can handle low temps too - without me having to spend all night tending fires.
* House will be a contemporary modern style, so extra points for something that doesn't look like a heap of rust. Minimalist? Small in size/big on features? Nothing that'll hold a whole hog, but something a good rib roast can fit in.

Thoughts? Ideas? What works for you?
I do cook. Not just grill/barbecue. This won't be an every weekend/night thing.
What do we think of kamados? Santa Maria style pits? Flat-tops? Side chambers? Dual fuel? Lump/wood/gas?

No carrots will be hurt in the subsequent deployment of what is finally chosen.

 

[jthisdell]

I have a Sam's Club knock off of a Big Green Egg. It hits some of your points, will get blazingly hot, does low well, does not produce a ton of smoke or use a ton of fuel, holds a steady temperature without having to babysit it, not too pricy (mine is the black Vision Smoker that is a lot less than a Green Egg), cons, not portable at all, the ceramic is heavy and fragile and stays hot forever so you could not put it back in your car after a tailgate.

God luck and let me know when the ribs are ready

 

[pie_man_25]

wish I could help you, all I've ever done was either worked in a restaurant with commercial sized stuff or stacked up some cinder blocks and make-shifted a roof on the structure. The latter is CERTAINLY affordable, especially if you're okay with scrapping stuff.

Honestly though, I've heard of people using all kinds of makes to make some good 'cue. There is art in this stuff, but rocket surgery it certainly isn't.

 

[MJ5150]

Get yourself a barrel and build one from scratch.
We spent two months in South Texas, eating BBQ that came from those homemade ones. Each family that invited us over had made their own over the course of time.
They made the best BBQ I have ever had in my life.

-Mike

 

[Badwater]

I started out with the typical Weber performer, and developed more skills in cooking. Then I needed a grill to sear so I got a Hibachi, then I needed a smoker so I got a masterbuilt electric which was a fail and needed the additional side box smoker for any good smoke flavor. In in the end I spent about $1000 bucks on 3 cooking devices that took up a lot of storage space. In retrospect, I should have spent that $1000 on a high quality charcoal grill with offset sidebox. That way, I can slow cook, grill, sear, smoke, and even cold smoke all in one large device for about $1000, vs 3 devices for the same price. Also, learning to use 3 come at a cost of failures which is time lost, and money and food wasted. Should have just gotten the best one to start with.

As for gas grills, I've got nothing against them. Just like the charcoal grills more.

 

[Pilgrim]

Get yourself a barrel and build one from scratch.
We spent two months in South Texas, eating BBQ that came from those homemade ones. Each family that invited us over had made their own over the course of time.
They made the best BBQ I have ever had in my life.

-Mike

^^This. Go to a welding shop and have them make an offset smoker for you. That's NOT a grill, and you may need a separate grill.

But the crappy offset smokers you get at Home Depot are made of automotive sheet metal and I wouldn't expect them to last 5 years before rusting out. I have a 20-year-old New Braunfels smoker and it's about 3/16" thick everywhere. Still in great shape.

The way to get a great smoker that will last for years is to have a welding shop make one for you out of nice thick, heavy tanks that will heat up and hold that heat for hours. Be ready to haul 300+ pounds home.

Here's a cool one!

Here's one similar to mine - I keep a separate gas grill.

 

[Pilgrim]

There are some very good smoker forums online, including The Smoke Ring. The Smoke Ring

 

[MJ5150]

Good points @Pilgrim. You want to add a smokebox to it, off to the side like in your picture.
Many of the guys in South Texas work on and around the pipelines, so getting yourself a big chunk of steel pipe is like finding a latte in downtown Seattle.
Yep, this process is more work and it will take longer, but you won't regret the upfront investment of that time.

Here's a pic of one of the ones we ate from....

-Mike

 

[ThudThudThud]

Thanks for all the input. The kamado type 'egg' is definitely in the running, as is a side-chamber type.
There seems to be as many types of grill as there are types of barbecue. I think it's going to be tough to have a one size fits all device.

I'm not going to even go there with mops/dry/St. Louis/Texas/Chicago etc. recipes.

Again, Thanks for the information.

 

[pie_man_25]

Get yourself a barrel and build one from scratch.
We spent two months in South Texas, eating BBQ that came from those homemade ones. Each family that invited us over had made their own over the course of time.
They made the best BBQ I have ever had in my life.

-Mike

Also not a bad idea, my thing with metal barrels is to check what they're made of for food safety, and maybe clean that stuff up really well depending on what was in it beforehand. Chances are, if it's a steel barrel, you're good, but if it's galvanized, I wouldn't risk it. I don't think it needs saying, but for the sake of saying it: the plastic barrels would probably melt and are unsuitable for this task, gotta have this info for future people.

 

[ThudThudThud]

Also not a bad idea, my thing with metal barrels is to check what they're made of for food safety, and maybe clean that stuff up really well depending on what was in it beforehand. Chances are, if it's a steel barrel, you're good, but if it's galvanized, I wouldn't risk it. I don't think it needs saying, but for the sake of saying it: the plastic barrels would probably melt and are unsuitable for this task, gotta have this info for future people.

I should add that I lost ALL my tools in the same fire, and I don't weld. Unfortunately I'd need tools, welding equipment, welding lessons, before I could eat...

 

[Eric Perry]

I have an electric one. Lame, I know, but I like it. I may step up some day, but for now, it does well. We made ribs this past weekend, and they were Damn good!

 

[Gaolee]

I have a Sam's Club knock off of a Big Green Egg. It hits some of your points, will get blazingly hot, does low well, does not produce a ton of smoke or use a ton of fuel, holds a steady temperature without having to babysit it, not too pricy (mine is the black Vision Smoker that is a lot less than a Green Egg), cons, not portable at all, the ceramic is heavy and fragile and stays hot forever so you could not put it back in your car after a tailgate.

God luck and let me know when the ribs are ready

I have the official cost too much Green Egg. You don't put it in your car at all. It does not move much, partly because it weighs about a zillion pounds. It makes the biggest bass amp you ever saw seem like a portable transistor radio. The other downside is that you have to replace the gasket every year if you use it a lot.

The good thing is that it can smoke meat for hours on very little fuel. I used two bags of charcoal all summer, and we used it a lot. Once you figure out how to get the temperature stable, it will hold a temperature forever. You have to calibrate the thermometer - easy enough to do using boiling water. You also need the optional indirect cooking shield to do really good slow cooking. I put a pan of water on top of that to further regulate the temperature and keep things a little moist in the dome of smoky joy.

I have no issues with knock offs. I just back a singer who happens to work at a place that sells Big Green Eggs.

 

[Deleted member 268085]

I can't more highly recommend Yoder Smokers.

For a short time, I was the AZ state sales manager for Traeger. We parted ways when I was unable to enthusiastically sell a flawed product. I'd bought one, and found out for myself.

Three main kinds of smokers...stick, pellet and electric. I went pellet with the Yoder YS640. Awesome grill. 180°F to 600°F. With their added heat retention jacket, pellet consumption is minimal.

For additional smoke flavor, the 6" A-MAZE-N tube smoker is excellent.

Use BBQ Delight pellets. They're oak based. Almost all other brands are alder based. Higher BTUs. 99% burn with almost no ash. They also have pure flavor wood pellets in small packages that can be used with the tube smoker.

YS640 Pellet Grill - Yoder Smokers | Competition Grade BBQ Grills And Smokers

The thermal insulating jacket ($249), 2-piece heat diffuser with access door ($189), and direct grill grates with tool ($109.95) are essential add-ons. A couple of bucks under $2K. Mine is over 5 years old, and feels like its just getting broken in!

[Invalid or Expired Link Removed]

BBQr's Delight

I buy 1/2 pallet at a time and split with a neighbor. I use Cherry and Pecan, blended 50/50, for everything.

A great source for all things BBQ (pun intended!).

All Things Barbecue - BBQ Supplies, Smokers, Spices & Grills

 

[Oberst]

I went from wood to electric and it lets you keep a very consistant temp through the whole smoke. It has a small chip capacity so does need monitoring but it also has a built in meat thermometer and bluetooth.

 

[jthisdell]

I have the official cost too much Green Egg.....
You have to calibrate the thermometer - easy enough to do using boiling water.

Didn't know I needed to do this. Thanks.

 

[10cc]

Didn't know I needed to do this. Thanks.

I’ve had mine for five years now. Use it about twice a week and have yet to replace my gasket or calibrate the thermostat.

I know it would help but it isn’t making anything more difficult either.

 

[ThudThudThud]

Awesome replies. I should add that when I mentioned being somewhat portable I really did mean, "Can be moved to another part of the garden." I don't need anything I can throw in the car.

The big pellet smokers do attract me, but I'm on a tighter budget than that. That said, something like the Green Egg does intrigue me too.

We've come a long way since the Weber kettle, haven't we? It's a new world of technology to do things.

Appreciate all the input.

Now to find a pellet fed egg with a side chamber that gently smokes at 900°, whilst simultaneously cooking pizza, and tandoori....

This is why P basses end up with five added pickups, and a pre-amp. We want it all from one device.

 

[GrapeBass]

Kamado Joe. I've cooked steaks and made pizza (800-1000F), roasts at 200F for hours and also used it as a chamber for cold smoking. Highly recommended.

 

[pie_man_25]

Awesome replies. I should add that when I mentioned being somewhat portable I really did mean, "Can be moved to another part of the garden." I don't need anything I can throw in the car.

The big pellet smokers do attract me, but I'm on a tighter budget than that. That said, something like the Green Egg does intrigue me too.

We've come a long way since the Weber kettle, haven't we? It's a new world of technology to do things.

Appreciate all the input.

Now to find a pellet fed egg with a side chamber that gently smokes at 900°, whilst simultaneously cooking pizza, and tandoori....

This is why P basses end up with five added pickups, and a pre-amp. We want it all from one device.

One thing I've learned from "extreme backpacking" as I call it, is that multitasking is a great thing. Also, garbage bags and ziplock bags.

At any rate, I've seen people make tandoor ovens out of big clay/pottery planters. with a bit of know-how you could make it do barbecue and pizza grilling too, I think there was an Alton Brown's Good Eats thing about it. That said, I know you can't DIY - just kinda sucks that's the first thing I try to do with almost anything

Honestly, it seems like you've got a few good options in discussion already.