Learn me smoking (BBQ)

I am tired of paying high retail prices for delicious smoked meats. Therefore, I am in the market for a smoker. The bad thing about this is that I know very little about the process and there are a lot of choices out there. Vertical/Horizontal, electric/propane/charcoal, etc. What should I be looking for or reading to figure this out?

I already have a gas grill, so I don't need a combo unit. I also don't want to just add wood chips to that because what I have read suggests that is a poor substitute for a real smoker.

I'm gonna put on my flame suit to start, because there are a lot of opinions on this subject and they are all right, and all wrong.

So that being said, my personal preference is for a vertical electric. My wife was good enough to spring for a Bradley but my cousin has a much more affordable Masterbuilt (I think) that works quite well.

Here's my reasoning and where the debates start. I want to smoke meat, I don't want to learn fire management. I get that there is art and testosterone to creating your own fire and keeping it at just the perfect level throughout 12-24 hours of smoking. Screw that, I want tasty meat and I've got things to do. So with the Bradley and its timers and electric burner and auto feeding of wood chip pucks I can set stuff to smoke and go to work and have food when I get home. I can put something in for a long smoke before bed and if its a nice night I can fall asleep to the lovely scent of smoking meats but not worry about getting up to tend the fire or confirm my house is not burning down.

Just my 2 cents, I suspect by the end of this if you collect all our 2 cents you can buy any smoker you want because the opinions are extensive and varied :)

In reply to JThw8:

+1 I'm the same way. I just want tasty meat.

Also, having less ash to clean up seems appealing. I have a friend who likes his electric as well. What about propane though? It seems like a good alternative since I'm not a fan of having electric cords all over the place.

I'm currently shopping for a smoker as well. My BIL has a basic 30" propane Masterbuilt unit that he's very happy with. He had an electric unit first and found that it didn't hold it's heat very well in the middle of winter. Depending on where you live this may be something to consider.

Wayslow wrote: I'm currently shopping for a smoker as well. My BIL has a basic 30" propane Masterbuilt unit that he's very happy with. He had an electric unit first and found that it didn't hold it's heat very well in the middle of winter. Depending on where you live this may be something to consider.

Will probably vary by unit. I smoke in the winter in the northeast with electric. Nothing wrong with propane either but again it comes down to set it and forget it, open flame while I'm gone at work or asleep scares me a bit.

The answer is 225F smoker temperature until the brisket is 195F internal temperature.

I then like to rest it overnight in a covered lasagna pan. The details are up to you.

Around $50 builds you the GRM-worthy ceramic flowerpot smoker

I had a vertical charcoal/wood smoker, and it is a royal pain to keep the thing at the proper temp, and an all-day affair. When you are busy and have other things to do other than standing around a metal tube with fire in it all day, it sucks. I ended up tossing it after it got too rusty to use.

A few years ago, my dad expressed interest in getting a smoker, but didn't want the hassle of charcoal or wood after seeing what I went through with mine. He ended up with a propane powered Smoke Vault, and it is all sorts of awesome. He mainly uses it for ribs, and it smokes evenly and easily. An electric one wouldn't be a bad option, either.

I got a freebie non-working electric vertical cylinder one, but I like the idea of the $50 ceramic planter smoker. The free one plugs in and somewhat heats up, but it never gets hot enough to actually make smoke.

NoBrakesRacing wrote: The answer is 225F smoker temperature until the brisket is 195F internal temperature. I then like to rest it overnight in a covered lasagna pan. The details are up to you.

Pretty much this. Dont forget a good rub to start as well. We've all be focused on the equipment but you asked about the process as well. Generally, marinate/rub, smoke (never found a need to put anything above 225) rest, eat. Time on smoke will vary by what you are smoking.

I found a good forum with recipes and advice, its focused on the Bradley smoker but the concepts will work with any smoker really http://www.susanminor.org/forums/index.php

wood fire, side smoke box with larger chamber for food. i've come to the point where i can walk away for a couple hours and know what i'm going to have when i come check on things. sometimes it's a 3 day process. brine overnight, then rub and leave in refrigerator overnight, then smoke the 3rd day. last year for the baby's first b-day party i did 6 pork shoulders and a turkey. i used 2 giant bins to brine, with icewater since they wouldn't fit in the fridge.

building a bigger one next, the small one is almost rusted out.

Just bought an electric one to do a taste test with.