looking to buy/build a decent smoker-suggestions?

**oinco** · 10-02-2011, 10:24

I'm dying to get a smoker and learn how to use it well. Seems like the "nicer" smokers are easily over $500. The "green egg" seems very good- plenty big enough for me-thoughts from those that are experienced in this endeavor?

I've seen a few vids that show you how to make your own out of a huge terra cotta pot, and that seems like it would work well.
I haven't seen much qualified info on what is the critical part of designing/welding up your own- firebox placement/airflow/volume/temp regulation/etc.
The crap I see for sale on the cheap seems like a step backwards from just using my grill except for volume?
Should I just hunt for a used smoker and learn to find its' sweet spot and that is the secret?

to help qualify- I have tried a lot of bbq places in town- best I have tried so far is Yazoo downtown. I could care less about bbq sauce- to me the flavor/quality of the meat should stand alone-
I hit the Aspen BBQ challenge thing last year- pretty amazing- most of what I tried that was really good isn't within dinner-driving distance.

Thanks!

**SideShow Bob** · 10-02-2011, 10:30

Are you going for hot smoking or cold smoking ? Big difference in what you will need.

**Mtn.man** · 10-02-2011, 10:30

We built a dozen out of 55 gal drums with side mount wood boxes, they work great fed 400+ people at daughters wedding. Some we put on wheels and lower storage areas.

**patrick0685** · 10-02-2011, 10:46

i bought an electric smoker from bass pro this year and it has worked great, real nice too and keeps the temp perfect all day, it was only like $150 and I have made many good meals including one last night

**oinco** · 10-02-2011, 11:10

I don't know all the ins/outs of cold vs hot smoking.....when I lived in AK, we cold smoked a few pounds and hot smoked hundreds of pounds of salmon every year...don't expect to do much fish, mostly red meats and hopefully some elk. Although a smoked white lasagna sounds pretty good.

I'll check out the BP electric version- the electrics seem to be less maintenance to keep an even temp?

**Colorado Osprey** · 10-02-2011, 12:18

You also need to decide if you hot smoke if you want to dry or wet smoke.
I'm not referring to the debate of wet vs dry wood for smoke but whether you plan to use a water pan.

Both have their advantages.
You can add flavors in the liquid during wet smoking. It is almost impossible to dry out a chicken or fish when wet smoking.
Wet smoking will not create a bark on beef and pork though.

If you like your meats to break down and get tender electric and gas smokers usually cook too fast to allow this to happen. Will they break down, sure, but not like a wood or charcoal smoker.

If you plan on just trying smoking you might get a kettle type that allows both wet and dry smoking and if you like it you can upgrade and get an electric element for it. These are relatively cheap (around $40) from Walmart. http://www.walmart.com/ip/Brinkmann-...-Smoker/876295

Electric Conversion: ($40)
http://www.cabelas.com/product/Smoke...h-All+Products

These kettles are plenty big enough to do 2 turkeys or about 30-40#'s of meat at a time.
You can also charcoal grill on these too.

I highly recommend wood chunks instead of ships and purchase of a good book like "Cooking with Fire and Smoke" to learn different methods, suggested woods for certain meats and cooking times, etc.

**Aloha_Shooter** · 10-02-2011, 12:32

Have you looked at Alton Brown's flower pot smoker?

http://www.ehow.com/way_5718327_home...ic-smoker.html

http://www.youtube.com/watch?v=HZ2Uj_3v6Dw

http://www.youtube.com/watch?v=_Ka2kpzTAL8

You're looking at around $50 to make this thing. Start with the last link to look at how he made it .. the middle link just gives you the setup on his theories about barbecue.