Time to get a smoker...

[Gman]

Can you regular grill on these smokers?

I can with my Traeger grill. Set to max it registers 500 degrees on the thermostat.

I have a family chicken marinade that tastes wonderful, but it flares up something terrible on my Weber Master Touch with skin on chicken. My last batch I made on the Traeger and it was absolutely amazing with no flare ups plus the added flavor of a wood fire.

Sometimes Costco has Traeger road shows with lower prices.

Speaking of Sam's Club pork, that's where I get my pork loin ribs, 3 racks to a cryovac package. Excellent quality. I use the 3-2-1 method for my baby backs.

Never understood BGE pricing. The stands also looked very cheesy to me. Saw a Kamodo being sold at Costco in WA state and it looked like a very high quality product at a much more reasonable price.

[hobowh]

Oh and burgers smoked on the traeger are amazing

[Sparky]

I would love to try a Traeger.

[Ah Pook]

How about the Alton Brown terracotta smoker?

Myspace vids don't imbed.
http://www.myspace.com/video/keith/a...oker/103721759

[hobowh]

I would love to try a Traeger.

I can loan you mine for a weekend if you want to give it a shot.

[Parf]

My suggestion, for the easiest smoker setup, is to pick up a Masterbuilt Digital electric smoker from Bass Pro, and to order a A-Maze-N Pelet Smoker (AMNPS) to provide your smoke inside. I turn on my smoker around 10 PM, and set it to 220 degrees. Put a nice rub on an 8 pound pork shoulder (or two!) and load them into the smoker. This is when you light your AMNPS so it can put out a nice amount of smoke for the next 11 hours. That's it. Go to bed, and don't think about it again until lunch or dinner time the next day, when it will be ready to eat (200F). If you want to hold it hot, for a later dinner time, wrap it in foil, and put it back into the smoker set at 150 degrees until you are ready to pull it. It's just stupidly easy to make great BBQ every-single-time. The AMNPS can use whatever hardwood pellets you like, and works great with Traeger's. Complete setup could run you $250ish.

http://www.basspro.com/Masterbuilt-3...1210270941325/


http://www.amazenproducts.com/Produc...tCode=AMNPS5X8

[rondog]

So a lot of you really like those pellet smokers, huh? I've often wondered about them and used to lust for one, but never really knew much about them so I moved on to the cheaper options. I'm all about easy, hassle free, and great results though. May have to go have a looky.

[hobowh]

mine you plug in load the hopper turn on to 350 for 5 mins, then set to desired temp. Afterwards let it cool down take out the grate, heat plate and vacuum up the ash cup and done.

[Ah Pook]

Growing up, we used an old military field cooker. Pretty much the outer shell of the one below.

The fire was a mix of charcoal and hardwood. Above that was a pan of water that steamed the meat. There was room for three shelves in the upper section.

[Brian]

I use and love my Weber Smokey Mountain - so much that I bought the other size and have two of them going at once now. There's a great website virtualweberbullet.com for tips and recipes too.

Propane may be ok if you want to go that route, but I love charcoal/wood chunks. I second the idea of using hickory and apple or some other fruit wood as a first timer for ribs, etc.