I am going to upgrade to a better smoker pretty soon. Just wondering if any of you fine gentlemen own a smoker.
Been looking at the Bradley smokers or a Masterbuilt. Both have their positive and negative aspects and was hoping one of my fellow gadget nuts could chime in.
Looking forward to some nice ribs and pulled pork this winter.
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I have what is called the big green egg. I've used it for years. I believe it is made in Japan and it is all porcelain and fired something or other. I use mesquite off the trees out front, or use charcoal. When usuing charcoal I soak hickory, apple, or others for a few hours, wrap it well in heavy tin foil, fork a few hole in the foil and add it in after the coals get going, and before the meat goes on. It starts smoking like crazy about an hour in and lasts quite awhile. I've done just about every kind of poultry, prime rib, steak, veal, and even fish. It all comes out great. Like any cooking platform there is a learning curve, but it's not.. well you know. Always use a charcoal chimney or electric starter to get it going. Never fluid as it will crack the crock. I even do pizza in it on a pizza stone because you can maintain 700-800 degrees f. It holds about 20 lbs of charcoal, and if you don't close all the dampers when your finished. the coals will still be hot 5-6 days later. It is amazing cookery. You can probably find some info on line if your interested. I'm not familiar with the other two you are looking at. Good luck and happy smoking.
eddie
Last edited by K7SGJ; 09-02-2010 at 01:36 AM.
Friend of mine has a son who smokes a lot. I don't know it he smokes home grown or not though.Originally Posted by al2n
I keep my 2 feet on the ground, and my head in the twilight zone.
I've tried smoking using a gas grill as a heat source. I actually placed a small smoker over the grill over one side. Blocked off the other side. Loaded the wood, etc. It was not efficient. Used a lot of gas and didn't give me what i was looking for.
My father knew a guy from where he worked who used to smoke his own meats. He recommended using an old refrigerator as a smoker. He would yank out the compressor and all the electrical stuff, yank out the plastic, and use it for smoking meats. Claimed it worked great. I tasted some of the product and it was damned good. Matter of fact since my Mom was on a salt free diet he made us a salt free smoked bacon. It was excellent.
I keep my 2 feet on the ground, and my head in the twilight zone.
I think smoking your own meat is illegal here.
And even where legal, only the most double-jointed can accomplish that feat!
If it's a war on drugs, then free the POW's.
Ron Jeremy could smoke his own meat.
Yeah...I'm a furry...Deal with it!
Ron Jeremy could smoke your meat.
Wouldn't that hurt?Ron Jeremy could smoke his own meat.And even where legal, only the most double-jointed can accomplish that feat!
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