another WHICH SMOKER question...

Looking at two different options for a new home smoker. Going against traditional wood and charcoal for ease of use. Don't want to have to baby sit the stuff while I'm at home if at all possible.

The larger version of...
http://www.basspro.com/webapp/wcs/s...r=52170&hvarTarget=search&cmCat=SearchResults


or


http://www.basspro.com/webapp/wcs/s...r=65492&hvarTarget=search&cmCat=SearchResults


I like the electric because I won't have to replace a propane tank every 2-3 times i do pulled pork or brisket, but it's a lot smaller, would probably only be able to do 2 decent size butts on there at a time.

The gas smoker would have to replace the propane tanks, but I could fit a lot more if needed. I would imagine around 6-8 good size butts at one time. And the gas smoker is $20 cheaper on sale now.


What to do?

Adding to this...Price is an issue. Looking at $200 and under. I live on a modest government worker salary with a wife and 3 kids. Will upgrade later if I ever get into a business of my own. Questions about opening a restaurant later.

And again adding to this discussion, b/c I guess i was writing the same time that Bossman was writing his reply. Still have to spend $200 and under. Giving a little more background, this will be my third smoker. I have a Brinkman barrel type charcoal water smoker, a very small hondo junior charcoal smoker with offset firebox. Looking for more capacity and easier use. I've been smoking for years and enjoy it, but the wife doesn't like me "checking the temp" every half hour if we're doing housework. Love the flavor that charcoal gives, but I've also cooked on a friends large rotisserie trailer smoker that uses propane for the fuel. The first time cooking on it I turned out some of the best q I've ever done. That was doing more pork than I've ever cooked before (~200 lbs). Before cooking on it I was very concerned with the propane flavor, but I and no one else seemed to even notice. I was told by multiple people it was the best bbq they had ever had. This included a group from memphis that ate at all the big places down there.

Normally I just took the compliments from my family saying it was the best they had as friendly compliments, but after serving complete strangers and having things said like that, I'm not nearly as concerned with the "propane flavor".

Had thought about building one, but my workmanship isn't the greatest. Not sure I could throw one together.

Yeah, wireless thermometer is being bought with the smoker, if not sooner.

Have looked at the WSM. I know it cooks really well, my only concern being the capacity. I've seen people do several 4 lb butts on there at a time, but what about brisket or spareribs? And the minion method I'm not familiar with. Anyone have a link or know where I can find out about this?

Brandonnash said:

Looking at two different options for a new home smoker. Going against traditional wood and charcoal for ease of use. Don't want to have to baby sit the stuff while I'm at home if at all possible.

The larger version of...
http://www.basspro.com/webapp/wcs/s...r=52170&hvarTarget=search&cmCat=SearchResults


or


http://www.basspro.com/webapp/wcs/s...r=65492&hvarTarget=search&cmCat=SearchResults


I like the electric because I won't have to replace a propane tank every 2-3 times i do pulled pork or brisket, but it's a lot smaller, would probably only be able to do 2 decent size butts on there at a time.

The gas smoker would have to replace the propane tanks, but I could fit a lot more if needed. I would imagine around 6-8 good size butts at one time. And the gas smoker is $20 cheaper on sale now.


What to do?

Click to expand...

Blasphemy!!!!
I'm outta here!:shock:

bbqjoe said:

Blasphemy!!!!
I'm outta here!:shock:

Click to expand...

c-ya later. Sorry to offend, but pressing onward, there's a couple places up in nashville that sell the wsm. Might go and have a look tomorrow. Anyone on that minion method?

Disregard the minion method, just found it here http://www.virtualweberbullet.com/fireup2.html#minion

I would also recommend the WSM. It is super-easy and produces great Q. There is a ton of info about the WSM here: http://www.virtualweberbullet.com/

The Minion Method is when you fill the cooker with unlit charcoal and then dump a few lit coals on top. Adjust the intake vents properly and the fire will spread slowly and you will get a long, long burn. I can get about 14 hours with my WSM. No babysitting involved!