Grills Smokers and accessories

[UNK]

Weve got a good thread going about smoking but nothing specifically about equipment.
I just sold my Camp Chef Woodwind. I bought it after I decided charcoal was too big of a hassle. While the pellet smoker was easier it couldnt compare to charcoal or wood.
Im on a quest for a smoker bigger than my Weber kettle. I want to infrequently smoke the essentials, chuck and butts, for freezing. I want decent quantities as I put smoked meat in everything. I also need to be able to smoke for 11 adults plus kids. I like chunks of meat that look like black meteorites.
I like easy no fuss temp control even if it means I have to buy a controller and fan.
I like to be able to smoke in any temp without piling towels over the smoker as insulation during cold weather. To me if the smoker has to work extra hard to keep temps up during cold weather the meat seems to get drier.,
Charcoal is a must if it could use wood also that would be a plus.
Id really like a 9-10 hour smoke without refilling charcoal but 8 hours would work.
If it can also grill thats a plus but not a requirement.
So…do you have any recommendations?

[Crazy Dane]

Masterbuilt® Gravity Series® 1050 Digital Charcoal Grill + Smoker (https://www.masterbuilt.com/products/gravity-series-1050-digital-charcoal-grill-smoker?_gl=1*1baxff8*_up*MQ..*_ga*MTAxNTg5NDkzLjE2 OTkwMjAwNDY.*_ga_BJYL434XTN*MTY5OTAyMDA0NS4xLjAuMT Y5OTAyMDA0NS4wLjAuMA..)

I'm a stick burner and I have no experience with it. I did look at it before I bought my Horizon 20" Classic Smoker (*Price does not include Freight Charges. Please contact us for shipping estimate.) — Horizon Smokers (horizonbbqsmokers.com) (http://www.horizonbbqsmokers.com/backyard-smokers-1/20-classic-smoker) I was looking for a replacement for my original Oklahoma Joes, pre Charbroil model. Having a controller is the easy button but not having a big area for direct cooking and searing was a no go.

I enjoy the process just as much as the finished results. I did have to build a covered smoking deck because I have a couple of failures due to rain. I have no trouble with temp control otherwise.

[UNK]

Thanks for the input.That seems to have it all in one. Ive always read the offsets were hard to control. I ran across this article that might be interesting to you. https://smokinghotconfessions.com/why-an-insulated-firebox-will-change-your-life/
What led you to this particular brand? Did you get the offset weights for the lid?
My experience with the weber is it needs to be protected from the elements. Sun, cold or rain have a real negative effect. I smoke on an uncovered deck I run a tarp from the gutter to the railing. Some real beverly hillbilly action. In the winter Ive got a stack of towels I use to cover the lid. I bought the insulated cover for the Camp Chef it makes a difference in pellet usage. Same thing with the weber. If fuel use goes down less airflow and less chance of dryer meat. Thats my theory anyway.



Masterbuilt® Gravity Series® 1050 Digital Charcoal Grill + Smoker (https://www.masterbuilt.com/products/gravity-series-1050-digital-charcoal-grill-smoker?_gl=1*1baxff8*_up*MQ..*_ga*MTAxNTg5NDkzLjE2 OTkwMjAwNDY.*_ga_BJYL434XTN*MTY5OTAyMDA0NS4xLjAuMT Y5OTAyMDA0NS4wLjAuMA..)

I'm a stick burner and I have no experience with it. I did look at it before I bought my Horizon 20" Classic Smoker (*Price does not include Freight Charges. Please contact us for shipping estimate.) — Horizon Smokers (horizonbbqsmokers.com) (http://www.horizonbbqsmokers.com/backyard-smokers-1/20-classic-smoker) I was looking for a replacement for my original Oklahoma Joes, pre Charbroil model. Having a controller is the easy button but not having a big area for direct cooking and searing was a no go.

I enjoy the process just as much as the finished results. I did have to build a covered smoking deck because I have a couple of failures due to rain. I have no trouble with temp control otherwise.

[Spartan1980]

Big Green Egg (https://biggreenegg.com/xlarge-big-green-egg/) is what you want. It's a perfect match for you requirements.

For accessories they are almost endless. Tables (sometines called "nests") adjustable grilling setups, ash control, it goes on and on.

Accessories Here (https://ceramicgrillstore.com/)

I have a large and it is a lifestyle for some, but I'm like you, I just like smoked and grilled meats and this does it all. Long low & slows, crazy high searing, and even pizza and cobblers. There are tons of good ideas on a myriad of FB groups and forums. I sold a high end Cookshack electric smoker because I wanted to grill too and was space constrained. I don't regret it a bit.

Cooking for 11 adults is doable on a large but with an XL it will be easier to accomplish. My longest smoke was a brisket on my large and I had charcoal left over. 15 hours long...

111008

[Crazy Dane]

Thanks for the input.That seems to have it all in one. Ive always read the offsets were hard to control. I ran across this article that might be interesting to you. https://smokinghotconfessions.com/why-an-insulated-firebox-will-change-your-life/
What led you to this particular brand? Did you get the offset weights for the lid?
My experience with the weber is it needs to be protected from the elements. Sun, cold or rain have a real negative effect. I smoke on an uncovered deck I run a tarp from the gutter to the railing. Some real beverly hillbilly action. In the winter Ive got a stack of towels I use to cover the lid. I bought the insulated cover for the Camp Chef it makes a difference in pellet usage. Same thing with the weber. If fuel use goes down less airflow and less chance of dryer meat. Thats my theory anyway.


I'm just a hobbyist.

I had an original Oklahoma Joes offset, if memory serves me, it lasted 18 years before rusting out. Sometime during those years Ok Joes sold out to Charbroil and quality and design changed some. Looking for similar quality of the old led me to Horizon. Horizon was started by one of the original partner s OK Joes, check out Our Story on the website. I think I will have to leave the Horizon in my will.

I did not get the counterweight. The lid is heavy and most of the time I can tolerate not having it but there are times a quietly curse.

Learning heat control isn't hard and the Horizon is easier than the old OK. I start my fire in the fire box to heat up all that steel and yes I use lighter fluid with Kingsford charcoal. Once that gets right I will add my smoking wood and let that get going. When I get good smoke, I'll dial in my dampers and vent and let the temp settle to where I want it then add the meat. From there it's all about timing, when to add sticks and how many, when to start a chimney of charcoal. Experience is the best teacher for this. A Bluetooth speaker, beverage of choice and a cigar or 2 brings the enjoyment up a few notches. I do cut my own hickory and oak, I have to buy mesquite and cherry, the bags from Lowes or Home Depot work pretty good. I've had to split a few chunks down to size is my only gripe. I did get a piece of plate steel to make a heat diffuser instead of buying one from the factory and it helps some.

I have had rain crash a cooking a time or 2. Ambiant temperature really doesn't affect the cooking temps. I don't know if it's a volume thing or just the mass of steel that's there. I have looked into an insulation blanket and came to an understanding that they are more for the pellet smokers because they don't produce a lot of heat to begin with.

If I was a competition guy I would look into all of the tricks and hacks. When I got the OK there were guys putting gaskets and latches on the lids to keep the smoke in. I just make more bigger smoke.

I have never had anything come out inedible but there has been some chewy brisket and dry ribs a time or three.

[UNK]

Ive looked at a lot of smokers but never that one. Could you smoke an entire chuck cut into 3” roast on that? How many butts could you get on there at one time?
Now that you mention it I recall JodyH was a big fan.



Big Green Egg (https://biggreenegg.com/xlarge-big-green-egg/) is what you want. It's a perfect match for you requirements.

For accessories they are almost endless. Tables (sometines called "nests") adjustable grilling setups, ash control, it goes on and on.

Accessories Here (https://ceramicgrillstore.com/)

I have a large and it is a lifestyle for some, but I'm like you, I just like smoked and grilled meats and this does it all. Long low & slows, crazy high searing, and even pizza and cobblers. There are tons of good ideas on a myriad of FB groups and forums. I sold a high end Cookshack electric smoker because I wanted to grill too and was space constrained. I don't regret it a bit.

Cooking for 11 adults is doable on a large but with an XL it will be easier to accomplish. My longest smoke was a brisket on my large and I had charcoal left over. 15 hours long...

111008

[Spartan1980]

Ive looked at a lot of smokers but never that one. Could you smoke an entire chuck cut into 3” roast on that? How many butts could you get on there at one time?
Now that you mention it I recall JodyH was a big fan.

You could easily get 4 and possibly 6 pork butt roasts in it with just an Adjustable Rig R&B from the Ceramic Grill Store, but it would definitely be tight with 6. This one. (https://ceramicgrillstore.com/products/large-adjustable-rig-r-and-b-combo-bge)

I have that and also the Extender (https://ceramicgrillstore.com/products/large-rig-extender-grid-bundle) which makes cooking on both levels a bit easier.

I have 2 levels to cook on plus the lower position for a drip pan (which you definitely want for almost all smoking cooks on a BGE). I have the oval stone that comes the adjustable rig, so that takes up the lowest level if indirect cooking leaving you with two levels to cook on (I put the oval stone on and the drip pan goes directly on the oval stone, taking up the lowest level). If you used the BGE convector and you could possibly use all 3 levels for cooking, you could put a whole bunch of butt in a large BGE. You might could put a drip pan below the lower 3rd grid level directly on the BGE convector stone, but I've not tried that, so can't confirm that. You gotta have something and definitely don't want all that grease running down into your charcoal or ceramic. I've seen pics of people putting each butt in a disposable aluminum pan and stuffing them in too.

Lots of different ways to rig it up and that Adjustable Rig is the most versatile setup I've seen. Since I've bought mine BGE is offering their own version of it and it has some merits, but it seems the CGS model still wins out. Both are quality builds out of heavy stainless and will last for many years.

ETA: I'm pretty sure you could do a whole chuck. I've done whole packer trim briskets in mine many times. Sometimes I have to fold part of the flat under if they are really large, but it doesn't hurt anything at all. IIRC, the cooking grid is 18" or 19" in diameter.

[UNK]

Thanks for the info. Ive been watching vids on you tube. So far the biggest disadvantage Ive deen is if you need to add more charcoal. It doesnt hurt that there are several bge’s for sale locally on facebook marketplace.
You could easily get 4 and possibly 6 pork butt roasts in it with just an Adjustable Rig R&B from the Ceramic Grill Store, but it would definitely be tight with 6. This one. (https://ceramicgrillstore.com/products/large-adjustable-rig-r-and-b-combo-bge)

I have that and also the Extender (https://ceramicgrillstore.com/products/large-rig-extender-grid-bundle) which makes cooking on both levels a bit easier.

I have 2 levels to cook on plus the lower position for a drip pan (which you definitely want for almost all smoking cooks on a BGE). I have the oval stone that comes the adjustable rig, so that takes up the lowest level if indirect cooking leaving you with two levels to cook on (I put the oval stone on and the drip pan goes directly on the oval stone, taking up the lowest level). If you used the BGE convector and you could possibly use all 3 levels for cooking, you could put a whole bunch of butt in a large BGE. You might could put a drip pan below the lower 3rd grid level directly on the BGE convector stone, but I've not tried that, so can't confirm that. You gotta have something and definitely don't want all that grease running down into your charcoal or ceramic. I've seen pics of people putting each butt in a disposable aluminum pan and stuffing them in too.

Lots of different ways to rig it up and that Adjustable Rig is the most versatile setup I've seen. Since I've bought mine BGE is offering their own version of it and it has some merits, but it seems the CGS model still wins out. Both are quality builds out of heavy stainless and will last for many years.

ETA: I'm pretty sure you could do a whole chuck. I've done whole packer trim briskets in mine many times. Sometimes I have to fold part of the flat under if they are really large, but it doesn't hurt anything at all. IIRC, the cooking grid is 18" or 19" in diameter.

[Spartan1980]

Thanks for the info. Ive been watching vids on you tube. So far the biggest disadvantage Ive deen is if you need to add more charcoal. It doesnt hurt that there are several bge’s for sale locally on facebook marketplace.

I've never had to add lump during a cook. I generally start with it filled all the with up to the top of the fire ring. I can generally get 3 cooks out of a full load, or 2 cooks if the first one is a long smoke. I grill more than I do actual low and slow smokes. There's no reason to dump unused lump charcoal, just top off for the next cook if you need to and motor on with it the next time.

[UNK]

What was the learning curve to hit 225 for low and slow. From what Ive read it takes a long time to get it to cool down.
Does being in full sun have mych effect on temp control?



I've never had to add lump during a cook. I generally start with it filled all the with up to the top of the fire ring. I can generally get 3 cooks out of a full load, or 2 cooks if the first one is a long smoke. I grill more than I do actual low and slow smokes. There's no reason to dump unused lump charcoal, just top off for the next cook if you need to and motor on with it the next time.

[Spartan1980]

What was the learning curve to hit 225 for low and slow. From what Ive read it takes a long time to get it to cool down.
Does being in full sun have mych effect on temp control?

There is a bit of a learning curve, but it's not bad. I watched some youtube videos and now BGE even has published some vent settings (or someone did, but I think it was BGE), that are pretty close and will get you started. It wasn't much of an issue for me.

For 225 my bottom vent is just cracked open, maybe 1/4" and the top is open about 1/2 to 1/3. Bear in mind I have the older style daisy wheel on top. As long as you have a good lid seal it's very responsive to your vent settings. As for cooling down, there's a definite lag but it's not as bad as the internet makes it out to be. I feel those that took an hour or more probably had air leaking in from the lid gasket.

When I start a low temp cook I'll open both vents wide open, light the fire and close the lid to watch the temp come up. As soon as the starter burns out, the temp will drop a lot (it'll hit 300 while a couple of starters are burning), then I watch it come up and close the vents gradually as it does. Takes about 20 minutes but I usually give 30-40 to make sure it's stabilized and to burn off any VOC's.

[UNK]

A wealth of info thanks. Its on my serious consideration list now.
Have you weighed a before and after low and slow smoke to see what your losses are?
ETA How often have you replaced seals?


There is a bit of a learning curve, but it's not bad. I watched some youtube videos and now BGE even has published some vent settings (or someone did, but I think it was BGE), that are pretty close and will get you started. It wasn't much of an issue for me.

For 225 my bottom vent is just cracked open, maybe 1/4" and the top is open about 1/2 to 1/3. Bear in mind I have the older style daisy wheel on top. As long as you have a good lid seal it's very responsive to your vent settings. As for cooling down, there's a definite lag but it's not as bad as the internet makes it out to be. I feel those that took an hour or more probably had air leaking in from the lid gasket.

When I start a low temp cook I'll open both vents wide open, light the fire and close the lid to watch the temp come up. As soon as the starter burns out, the temp will drop a lot (it'll hit 300 while a couple of starters are burning), then I watch it come up and close the vents gradually as it does. Takes about 20 minutes but I usually give 30-40 to make sure it's stabilized and to burn off any VOC's.

[Spartan1980]

A wealth of info thanks. Its on my serious consideration list now.
Have you wieghed a before and after low and slow smoke to see what your losses are?

No I haven't. But a bag of charcoal will do you several cooks depending on various factors, but it goes quite a ways since you can reuse unburnt. Heck, I've reused briquette charcoal on occasion in my older weber grills too, but briquettes definitely burn up much faster than any lump I've ever used. You can use briquettes in a BGE just don't ever use lighter fluid or matchlight briquettes in a ceramic grill. You will have a ton more ash that requires cleanout much more often, but it's fine to use if that's what you like to cook with.

ETA: I see that you asked about seals. I changed mine out after 7 years. I don't do "clean burns" on mine, but I have no problem running it up to 500-600 for a steak sear. Some of these guys love to spin the thermometer all the way around just because they can. That's just asking for a cracked firebox or housing and it burns up your seals in short order. Use drip pans on greasy cooks and there absolutely no need to do stupid high clean burns. The seal is the only thing I've ever had to replace in 9 years.

[farscott]

I like the convenience of an electric smoker but the flavor of wood. In the past, I have used a Weber Smokey Mountain, a Lang 36" Patio, and a Big Green Egg. My compromise is a SmokinTex smoker that has a wood box that sits around and above a "calrod" electric oven heating element. A chunk of a fruit wood is sufficient to flavor two racks of ribs or a brisket. In addition to ease, the cost of wood to fuel the smokers has decreased as a small bag of wood is sufficient for six months of smoking.

This is the one I use. https://www.smokintex.com/shop/p/pro-1400. It was a lot less expensive five years ago. I will be smoking baby back ribs and a turkey in the next few weeks.

[UNK]

All good info thanks. I read 20% loss on bge low n slow. Thats about half of what you will get on a pellet or thin wall weber grill. That supports my theory, I think, that more air flow equals more loss. Lots of info online but Ill trust a PF’r before Ill trust an online source so thanks for contributing to the thread. I do have a lot of briquetts but thats fine Ill probably use it in the weber to grill. Or Ill give the weber and charcoal to a family member who wants to try smoking.
Im thinking to do a fire pit , charcoal is pretty easy to make all you need is a fire and a 55 gallon drum.
I may have missed it, do you reverse sear on the bge?


No I haven't. But a bag of charcoal will do you several cooks depending on various factors, but it goes quite a ways since you can reuse unburnt. Heck, I've reused briquette charcoal on occasion in my older weber grills too, but briquettes definitely burn up much faster than any lump I've ever used. You can use briquettes in a BGE just don't ever use lighter fluid or matchlight briquettes in a ceramic grill. You will have a ton more ash that requires cleanout much more often, but it's fine to use if that's what you like to cook with.

ETA: I see that you asked about seals. I changed mine out after 7 years. I don't do "clean burns" on mine, but I have no problem running it up to 500-600 for a steak sear. Some of these guys love to spin the thermometer all the way around just because they can. That's just asking for a cracked firebox or housing and it burns up your seals in short order. Use drip pans on greasy cooks and there absolutely no need to do stupid high clean burns. The seal is the only thing I've ever had to replace in 9 years.

[UNK]

Another option Ive never thought of. Does this give black bark and deep smoke rings?


I like the convenience of an electric smoker but the flavor of wood. In the past, I have used a Weber Smokey Mountain, a Lang 36" Patio, and a Big Green Egg. My compromise is a SmokinTex smoker that has a wood box that sits around and above a "calrod" electric oven heating element. A chunk of a fruit wood is sufficient to flavor two racks of ribs or a brisket. In addition to ease, the cost of wood to fuel the smokers has decreased as a small bag of wood is sufficient for six months of smoking.

This is the one I use. https://www.smokintex.com/shop/p/pro-1400. It was a lot less expensive five years ago. I will be smoking baby back ribs and a turkey in the next few weeks.

[Spartan1980]

Another option Ive never thought of. Does this give black bark and deep smoke rings?

I have and it works well, but I prefer sous vide and then putting them on the BGE with a hot fire going. Never paid attention to the smoke ring, but it's probably there and you can definitely get a black bark if you want it, just take the heat up a bit.

When I sous vide, I pull them out of the water bath and pat them dry. They cool down a bit while the fire is building and they get "nuked" over the coals. It's very easy to get a perfect steak this way. It takes a bit more finesse doing a reverse sear but it's definitely doable.

[farscott]

Another option Ive never thought of. Does this give black bark and deep smoke rings?

Yes, it does. If you use a stronger wood (I use apple as my wife does not like strong wood flavors), it will create great smoke rings and dark bark.

[UNK]

Wheres the chimney?
And what is the little birdhouse looking thing in the bottom?
ETA Do you use a water pan?
111052


Yes, it does. If you use a stronger wood (I use apple as my wife does not like strong wood flavors), it will create great smoke rings and dark bark.

[farscott]

Wheres the chimney?
And what is the little birdhouse looking thing in the bottom?
ETA Do you use a water pan?
111052

The "little birdhouse" is the container for the wood that goes around the calrod heating element. The front of the element is visible just below the "little birdhouse" body. The container slides over and around the heating element. It slides out and is hinged on the left side. Open it to add wood, close it, foil it, and place it back into position. The container also ensures the heating is indirect as it is diffuses the heat from the element.

The little opening on the top surface is the exhaust for the smoke. It is slightly raised, so hard to see. There is no need to add water or have a water pan. There is a floor drain and a container under it to capture drippings. The container is shown on the lowest rack.

[omega9]

I’m not sure of your budget but an insulated cabinet smoker might be worth a look. There are a lot of different companies but lone star grillz has a decent video of them. Most of them can be fitted with a blower / temp controller if you like.

https://lonestargrillz.com/products/large-insulated-cabinet

Regarding offset cookers, I think they have the best flavor. I have a crappy $400 one that makes great food but I have to feed it every 15-20 minutes and it leaks like a sieve. I have cooked on lager ones that seal up well and have good draw, I had to feed them about every hour give or take.

[UNK]

Cabinet smokers are definitely on my list. Ive looked at the Chubby series with interest. The link I posted earlier had to do with insulating the firebox on an offset. It radically reduces the amount of wood required. Building my own smoker is also a consideration.


I’m not sure of your budget but an insulated cabinet smoker might be worth a look. There are a lot of different companies but lone star grillz has a decent video of them. Most of them can be fitted with a blower / temp controller if you like.

https://lonestargrillz.com/products/large-insulated-cabinet

Regarding offset cookers, I think they have the best flavor. I have a crappy $400 one that makes great food but I have to feed it every 15-20 minutes and it leaks like a sieve. I have cooked on lager ones that seal up well and have good draw, I had to feed them about every hour give or take.

[JclInAtx]

Humpreys is another brand of insulated cabinet smokers that are well regarded https://www.humphreysbbq.com/collections/new-ready-to-ship

I went the uninsulated cabinet route, getting a boathouse smokers 3 shelf stock series xl package. It's a beast. I thought it wouldn't hurt to have the extra space if I needed it, but I'll admit I'm having second thoughts. Both the water pan and ash pan are large and made of thick steel and heavier when full, and akward when hot or coated in grease splatter.... plus larger means more fuel consumption. I wanted larger than a pit barrel and I sure got that, but maybe a bit too much. So think through how big you really want to go.

There are other gravity fed smokers but they tend to be more expensive.

[UNK]

Humpreys is another brand of insulated cabinet smokers that are well regarded https://www.humphreysbbq.com/collections/new-ready-to-ship

I went the uninsulated cabinet route, getting a boathouse smokers 3 shelf stock series xl package. It's a beast. I thought it wouldn't hurt to have the extra space if I needed it, but I'll admit I'm having second thoughts. Both the water pan and ash pan are large and made of thick steel and heavier when full, and akward when hot or coated in grease splatter.... plus larger means more fuel consumption. I wanted larger than a pit barrel and I sure got that, but maybe a bit too much. So think through how big you really want to go.

There are other gravity fed smokers but they tend to be more expensive.

If you lnow about Humphries and Boathouse you are deep into it. Ive learned a lot the more I read the more I think the insulated reverse flow is the way to go for my needs. It seems the most hands off weather proof option.
I still havent decided which one. The smallest model would work but whe you step up one size it opens up more possibilities for the future. Im still looking at backwoods and LSG. 270 model popped up but I cant find enough user input to go that route.
I wouldv eally like to see some smokes where they put a probe on each shelf. Im getting mixed signals about heat evenness within the insulated verticals.

[UNK]

I ended up going in a completely different direction due to the fact my favorite rotisserie yard bird place closed.
SNS grills and smokers.

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