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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-14-2013, 10:19 AM | #16 |
Knows what a fatty is.
Join Date: 03-15-13
Location: Annapolis & Ocean City Md.
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Hey ArmyGuy! I've followed your journey on various forums and figured you were going to take the plunge againwhen you sold the Dreamworks. So here's my two cents: Get a Backwoods, Humphrey's, Pitmaker or similar cabinet smoker. I have three eggs--a clay I've had for about 30 years and two of the newer ceramics. So they are thrifty and give a result like your steel keg, easy to control, etc. but not much capacity. I also have a large WSM. Great results, a needs a bit more charcoal or lump but easy to control. I got a Backwoods extended party about a year ago. Pretty thrifty, easy to control, good capacity and good results. I'd say you can get results that are pretty close to your keg. And a plus is you can get crispier skin on chicken, if that becomes one of your objectives. With a heat shield and water in the pan mine likes to settle in around 225-250. With no water in the pan I use crumbled foil for a moderate heat sink and cook at about 275-300. With the standard charcoal basket at 275 my burn is probably about 6-7 hours using briquettes before I start throwing a few more on to ensure a nice steady temp for a typical 10 hours. I did have my backwoods cranked up to 400 or so when I was seasoning it but I really don't think it is designed to go much above 300. Don't worry about venturing into a cabinet style water smoker. It is just a heat sink and many prefer not using water.
I had a stick burner years ago when I didn't mind tending a fire for hours. I think you will be pleased with the convenience and results of a cabinet. They are very easy to regulate. You can do small cooks or use one to full capacity. I still use my eggs and WSM but at some point I'll move to somplace where I don't have the space to store all of these cookers and will consolidate. I'll probably keep a cabinet and maybe a pellet smoker/grill. The Backwoods is a fine cooker but I think any similar design would give you the results you want. |
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11-14-2013, 10:42 AM | #17 | |
is one Smokin' Farker
Join Date: 09-17-13
Location: Murrieta California
Name/Nickname : Chad
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Oklahoma Joe's Highland, WSM 18.5", Akorn chargriller (re-homed) , SJG Mini, Royal blue Master touch, Thermoworks Smoke Transplanted Texan Chad |
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11-14-2013, 09:24 PM | #18 | |
Full Fledged Farker
Join Date: 07-09-13
Location: Dog Patch, Ca
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There was a Backwoods Gator in the "For Sale" area...Looks like it fell off the list...it was in Palmdale, I think... Good Luck in you search for the Holy Grail... |
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11-14-2013, 09:41 PM | #19 |
is one Smokin' Farker
Join Date: 09-17-13
Location: Murrieta California
Name/Nickname : Chad
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Not that I know of. I was thinking of making a trip to Texas to visit family and bring back a smoker.
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Oklahoma Joe's Highland, WSM 18.5", Akorn chargriller (re-homed) , SJG Mini, Royal blue Master touch, Thermoworks Smoke Transplanted Texan Chad |
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11-14-2013, 09:49 PM | #20 | |
is one Smokin' Farker
Join Date: 10-01-12
Location: Omaha, NE
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Quote:
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Custom RF, Gateway, Weber Performer Platinum, Super Fast Thermopen - Camo |
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11-15-2013, 04:42 AM | #21 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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I also agree that an insulated cabinet smoker is a great choice.
I have a Spicewine and can tell you it is a fantastic cooker. As you can see from my sig. below I have several diff. types of cookers and the Spice is my baby. I will tell you that the Large is really big and a Med. is probably a better choice for most. When thinking about bang for the buck, don't forget to consider construction quality and longevity. From a quality perspective I can tell you that my Spicewine will last and be smoking away far after I am gone. This thing is a beast and made to last a very, very, very long time.
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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Thanks from:---> |
12-03-2013, 02:42 PM | #22 |
Got Wood.
Join Date: 04-15-13
Location: Modesto,Ca
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Thanks for all of the help guys. I am still looking around. I might try finding someone close to me that has one of the backwoods or pitmakers.
I actually am starting to look at the pitmakers sniper model now. It looks pretty darn nice with plenty of capacity. |
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12-03-2013, 06:50 PM | #23 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Build a UDS.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-03-2013, 07:47 PM | #24 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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12-04-2013, 07:27 PM | #25 |
is one Smokin' Farker
Join Date: 08-26-10
Location: Gainesville, GA
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Backwoods are hard to beat. Dynamite people. Dealers in most all regions. And a reputation that can't be beat. If you like the Pellet model, then you are in luck. Backwoods will be introducing a pellet option on their cookers VERY soon. I can tell you that it will impart the smoke flavor of coal and wood as well as their traditional models. Right now, it is in prototype but is very close. I am cooking on one of the G2 Fatboy Pellet prototypes and so far I love it.......I have been anti-pellet for a long time but I'm here to tell you, if you like the pellet model, this is worth waiting a few more weeks for.
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12-04-2013, 07:30 PM | #26 |
is one Smokin' Farker
Join Date: 08-26-10
Location: Gainesville, GA
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Oh yea, it has no problem running 400 degrees WITH water.........you HNF guys are gonna dig it. I did two turkeys at 350 with water last week......didn't skip a beat. I am going to to an 18lb prime brisket next week HNF on it. Will post pics of it then.
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12-04-2013, 09:59 PM | #27 |
Knows what a fatty is.
Join Date: 10-23-13
Location: kannapolis,north carolina
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http://www.smokymountainbbq.com check this site out. Many different styles. I own the CD108 makes great bbq.
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12-04-2013, 10:35 PM | #28 |
Full Fledged Farker
Join Date: 04-02-13
Location: stoutsville ohio 43154
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stick burner
get a LANG the LANG 60 is what you want it has more grate space for cooking for your friends and neighbors once you master fire control it`s oh so sweet makes the best bbq bar none unless you are planing to serve your meat at 8:00 am you realy will not miss any sleep half the fun of a stick burner is checking the fire while you enjoy a nice cold libation
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LANG 60,BUD, AND A WHOLE PILE OF WORNOUT CHARGRILLER HORZ. weber kettle collection |
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12-04-2013, 11:02 PM | #29 |
is one Smokin' Farker
Join Date: 10-01-12
Location: Omaha, NE
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20-25 Racks of ribs on a UDS? While I like my UDS as others on here do, it is not high enough capacity for your needs.
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Custom RF, Gateway, Weber Performer Platinum, Super Fast Thermopen - Camo |
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12-05-2013, 04:22 AM | #30 | |
Got Wood.
Join Date: 04-15-13
Location: Modesto,Ca
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Not saying I don't believe that, but I have spent THOUSANDS on pellet smokers(Still have my PG500 which is only used as a grill now), and those things just dont produce the smoke flavoring, even when they are pouring out smoke. The only thing to date that I can taste a nice smoke flavoring from is my Big Steel Keg, which of course uses lump charcoal and wood chunks. I might shoot you a call about that smoker tomorrow. |
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