New Barbie

[Big_Jesse]

Hello all,

Im new to this board and Qing. I thought I would run a few questions past you seasoned Qer's to help me choose the right pit for me.

First a little back ground. I have never smoked anything. I have made a foil smoke pouch with some soaked hickory chips and threw them under the grate of my Weber genisis gold c. I was able to get about an hour of smoke out of it, and the beer can chicken came out good. I have also used this process on many baby back's also. But I want to go the next level and get a true smoker.

I have been researching and I think I narrowed the search down to either the Bandara/Brinkman SKD. Or the Weber smokey mounatin with my $200 price range.

I am wondering what the benifits of the Bandera are over the WSM?

By reading the posts here the Bandera sounds big enough to feed a lot of people and Im just a single guy. Is it worth it to fire up this big smoker to smoke a couple of rib rack's or just a chicken?

Reading up on the WSM is seems to keep a prety steady temp. From these forums it seems the Bandera takes a lot of attention over a long period of time to control temps.

Also the Bandera seems like it eats a lot of fuel compared to the WSM.

The Bandera also seems like it needs quite a few mods right out of the box, where as the WSM doesnt seem to.

Please help me on making up my mind on this. By the way I havent been in the Cattle Call !!! section because I figured if I dont own a Bandera im not a Brethren.


-Big Jesse

[The_Kapn]

Jessie-
You had it figured out perfectly until here"
By the way I havent been in the Cattle Call !!! section because I figured if I dont own a Bandera im not a Brethren.
WRONG :twisted:
This group started as a Bandera centric bunch of guys.
We have evolved into a group of friends with all kinds of cookers (and even none). We are all Brother's in smoke--lookin for that "perfect Que", no matter what it is cooked on :lol:

Otherwise--you got it figured out.
I started with a Bandera. Great for medium sized cooks--high maintenance.
I have added a WSM--great quality, less capacity, but a lot less maintenance :lol:
I will use whichever meets my needs on that day!

Welcome and NOW get over to Cattle Call and say HI--BROTHER :lol:
TIM

[Bigmista]

Welcome Brother!

I can't speak from experience because I don't have either of these smokers but from everything I have seen and heard, your biggest dilemma is how much work you want to put into temperature maintenance. Don't be fooled though. Both are high quality units and have been used to win many contests.

The thing to remember, that the most impotant piece of equipment is the cook! Learn all of the techniques and then add your own flavor and it won't matter what you cook in!


Welcome again!

[brdbbq]

From what you describe I would go with WSM. I have coked alot of Q in a bullet type back when I was single and it lead to many other things. But that is a subject for woodpile. :roll: Welcome to the group and keep us informed of your choice.

[chad]

Amazon.com has the best price for the WSM - especially when they offer it with free shipping.

I use my WSM a lot - both at home and when the Southern Brethren go to a cook off. As a matter of fact, TIM (kapndsl) and I are taking two WSMs and his highly modified Bandera out to Mobile this weekend.

The Bandera is fun but it must have the mods to keep from driving you nuts. If you are committted to burning a lot of wood and feeding the beast real often it's a great cooker - very nice volume for the price. With a charcoal basket you can extend the burn times but that's another topic. Read Bandera 101 at the home page and ask plenty of questions.

For more relaxed cooking but still very nice que the WSM is hard to beat.

Oh yeah, go over to Cattle Call and introduce yourself! :D

[BBQchef33]

There are 2 ways to cook.


Set and forget and make great q while your rest.

Play with fire and smoke and charcoal and wood and get all dirty and smelly and stinky.

We do both, a summer day, tending fire is a labor of love and therapy for alot of us and fire managment and control is a learned and practiced art.

But firing up a smokey muntain and not touching it for 8 hours has its obvious benefits. its up to you which you want to do.

As far as final product, its the cook, not the cooker. If I were you, and you have no immediate need to make more than a couple briskets or butts. Or, 8-10 racks of babybacks, or 2-4 chickens at a clip, go with the WSM. It will lead to bigger and better and you will still produce great quality stuff. But if you want to learn the entire art of low and slow.. including getting dirty, you need an offset smoker... that can come later.

[tommykendall]

I have never smoked anything. I have made a foil smoke pouch with some soaked hickory chips and threw them under the grate of my Weber genisis gold c


First - welcome board Big Jesse and do go over to Cattle Call. What you said in the quoted sentence was your first leap into smoking. NOthing wrong with it - in fact I do that methid when offered little other choice.

[Ron_L]

Jessie-
You had it figured out perfectly until here"
By the way I havent been in the Cattle Call !!! section because I figured if I dont own a Bandera im not a Brethren.
WRONG :twisted:
This group started as a Bandera centric bunch of guys.
We have evolved into a group of friends with all kinds of cookers (and even none). We are all Brother's in smoke--lookin for that "perfect Que", no matter what it is cooked on :lol:


Welcom, Jesse... Tim is right... I cook in a Cookshack electric, about as lazy-Q as you can get, and these guys have made me feel right at home!

[parrothead]

No bother with the type of smoker you end up with, in fact when I come here I don't type bandera brethren, I type in bbq brethren. THat is more pc. Get what suits ya, and join in the fun.

[BrooklynQ]

Hello, my name is BrooklynQ and I don't have a Bandera. Everyone now... Hello BrooklynQ

I have a weber kettle that I've been cooking on for twenty odd years which replaced my orignial kettle. I have two more kettles that usually stay in the garage except for big cooks. I have a weber smokey joe that i used to grill on, but seems now to be regulated into a fire pit for feeding coals into my kettles. I have a WSM that i haven't seen in a year because I loaned it to my brother (fraternal) in Albany.

Point of all this is that the cooker don't make you a brethren. It's your attitude dude. Welcome to the group!

[jgh1204]

I prefer my propane smoker and they still let me

[Mark]

From what you describe I would go with WSM. I have coked alot of Q in a bullet type back when I was single and it lead to many other things. But that is a subject for woodpile. :roll: Welcome to the group and keep us informed of your choice.

Brian said : I have coked alot." Was it with Dubya?

Phil said: "Set and forget." Popeil mod

[Neil]

Welcome aboard Jesse. As you have probably guessed by now, it really doesn't matter what you cook on. What matters is that you are cooking and enjoy sharing your experiences with others. We all learn from each other and teach a few lessons as we learn. Let us know what you end up with and welcome to the brotherhood of loving good Q.

[Arlin_MacRae]

Hey Jesse - welcome.

If you're a single guy I'd go for something smaller than a 'dera, but I'd go for something that will teach you the joys of heat management. Like one of the offset units that New Braunfels/Char-Broil offer. A Silver Smoker- or Hondo-type. They're not real big but they'll cook for one or many. Last I looked you can get one for $100 - $150.

Good luck, welcome, and git yerself to the Cattle Call!

Arlin

[brdbbq]

brdbbq wrote:
From what you describe I would go with WSM. I have coked alot of Q in a bullet type back when I was single and it lead to many other things. But that is a subject for woodpile. Welcome to the group and keep us informed of your choice.


Brian said : I have coked alot." Was it with Dubya?


No I hit on the twins he got pi$$ed, when I offered them a beer.

[Bigmista]

Jesse,

I have one of these and I turn out good Q:

http://www.chargriller.com/grills.html

I think Mark has one too. I have the Super Pro and I think Mark has the Smokin Pro.

[Big_Jesse]

Thanks for all the great response's. I already feel like family. I am leaning more towards the WSM due to ease of use and capacity. Even though playing with fire, sticks, and coals sounds fun :) . What ever I decide I will let you guys know, and share my Qing experiences.

Ill be stoping in at Cattle call and saying hi. Thanx for all your help and suggestions.


-Big Jesse

[jeffsasmokin]

Welcome Jesse! As you can see by the number of replies, you've come to the right place. I don't think I can improve upon what all the other Brothers have given you. Being that you are just starting into the world of thin blue smoke, I would have to agree with those recommending the Weber Smokey Mountain..................Low maintenance and hard to screw up a piece of meat, if you are familiar with the Basics.

Good luck and let everyone know what you decide!

[BBQchef33]

Hey Jesse.. Our new Heading at the top of the page is......Thanks to you. :wink:

[jeffsasmokin]

Hey Jesse.. Our new Heading at the top of the page is......Thanks to you. :wink:I was wondering about that, Poohbah! Nice Move! :D

[Big_Jesse]

Look at me, just a few posts and Im changing the site! I feel honered. Thank's again for all the replies.


-Big Jesse

[scottm4300]

Now I don't feel the pressure to get a Bandera!! Although I'd scoop one up in a heartbeat if I could find one! All the mod stuff is my kind of fun.

Just got back from Sam's Club and saw an interesting looking propane smoker. As much as I'm anxious to upgrade from the Cook n Carry, I kind of feel like using a gas smoker is cheating.

Maybe it's more of a testosterone thing....splittin' wood, stokin the fire, getting all dirty and smoky smelling.

Am I opening up a can of worms if I ask whether there is a significant difference in the outcome with wood over gas?

Welcome Jesse! I'm a newbie too!!

ScottM
"..of all the things I've lost, I miss my mind the most"

[tommykendall]

Look at me, just a few posts and Im changing the site


The last sentence in your first post was big eye opener for us. Thank you.


Maybe it's more of a testosterone thing....splittin' wood, stokin the fire, getting all dirty and smoky smelling.


Damn that sounds like a few poeple I know - whiffing my clothes right now.

[parrothead]

Maybe it's more of a testosterone thing

You just might be onto something there.

[jeffsasmokin]

Am I opening up a can of worms if I ask whether there is a significant difference in the outcome with wood over gas?

"Both can produce good 'Q in the right hands. The nickname for gas smokers around here is "Lazy-Q". BTW, where is New Hampster? Anywhere near Old Gerbil? :lol: (God, that was bad!)

[Solidkick]

BTW, where is New Hampster? Anywhere near Old Gerbil? (God, that was bad!)


(Sending Jeff to his room for a week with no computer privledges, Time out mod)

[jeffsasmokin]

BTW, where is New Hampster? Anywhere near Old Gerbil? (God, that was bad!)


(Sending Jeff to his room for a week with no computer privledges, Time out mod)I'm a BAD boy! :(