Ive got a camp chef woodwind pellet smoker and it has been great for grilling and smoking. The sear box is great for reverse seared steaks, I put them on the table still sizzling.
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Ive got a camp chef woodwind pellet smoker and it has been great for grilling and smoking. The sear box is great for reverse seared steaks, I put them on the table still sizzling.
Yet another happy Camp Chef owner. I had the Sear Box and later upgraded to the Sidekick for extra versatility. That propane add-on with lots of accessory options is a huge advantage over the other brands. Don't underestimate the value of the ash dump, makes clean up vastly easier; I think a couple other brands now have it too but pay attention to that detail. I do like having wifi control so I can change settings mid-cook and shut down easily.
This is truthQuote:
Originally Posted by Rooskibar03
RecTeq or Green Mountain have my vote. Spend the money once and be done with it.
Another Recteq aficionado here. Bought a RT700 after using an electric and a Traeger. The Recteq is so much more controllable than the Traeger.
And I liked it so much it only took 3 weeks to get my second.
Now the problem has become keeping myself in pellets! Had to split a pallet with some friends.
And anyone that needs to check one out is welcome to.
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Here's a video about this subject. Been seeing this guy pop up in my feed, but not familiar with him yet.
https://youtu.be/hsCZgMgGYx8
Lots of great suggestions above.
Consider a few more things. Size matters …lol, but for a few reasons. Crowding your cooking surface can restrict flow inside your smoker. T7is can wreck havoc with temperature control. Be sure to get bigger than you think you need to allow smoke to flow freely around your cooking chamber. This means space between food items as well as around the edges. Many smokers also have hot and cold spots so you usable cooking area may vary.
If your cooking area is exposed to snow and rain you will want a smoker with heavier gauge steel or an insulated smoker. Precipitation and wind draw heat from the smoker quickly. A cheap welding blanket is cheap insurance against this. Just be sure to not cover intake or exhaust vents.
If you elect to use a traditional stick burner, be aware that quality cooking wood isn’t cheap in this part of the country. Oak is available and fruitwood can be obtained locally at fair prices but hickory and pecan average $650+ per cord.
Pellets and quality charcoal are more easily sourced.
Most important is to consider the effect of fire restrictions. Many jurisdictions ban the use of wood or charcoal fires during stage 2 fire restrictions. Pellets are on the margin in some jurisdictions. Many jurisdictions are allowing only electric or propane during fire restrictions.
Lots of restaurant and commercial equipment is available at great prices as Covid was devastating to the restaurant industry. Check out liquidations but be sure that you have the necessary fuel supplies as commercial gear may use higher electrical or gas requirements than you have at home.
It took me awhile but I have learned to be a "buy once, cry once" consumer. I too finally decided that I wanted a smoker. After what I initially learned from members here, a great deal of net research and hands-on inspection I went with the RecTeq and couldn't be happier with my purchase.
Ease of use, build quality and customer support were tops on my shopping list.
Dude definitely knows his stuff. I took several pointers off one of his latest brisket cooks. It was the best I've made so far.Quote:
Originally Posted by Irving
I kept it simple for myself and went with a Pit Barrel Cooker. I don't cook for a lot of people so it's worked great for me. Local veteran who turned an idea into a million dollar company.