jmitch43
Well-known member
I've been researching smokers for a long time and I believe I have my options finally narrowed down. I am asking for advice / help however before I finally pull the trigger. The absolute top end that I can spend (including shipping) is 2K. Below are the what I've narrowed it down too, along with any concerns or comments I have with each one. Any advice or feedback would be AMAZING! I would also love to be able to grill with charcoal on the firebox as well with my smoker. Smoker must be able to handle at least 6 slabs of ribs as well.
On a side note, I'm from Detroit, but have a lot of family from Alabama and I would love to eventually make a wood pit BBQ (you know, the old cinder block or brick pits with the sheet metal on top) that they were used to having in BAMA... yes I know this is a more precise and complicated way to smoke with actually moving the wood coals underneath the meat. But, as you all know for the most part, Alabama BBQ is done on these pits where the food is about 3' feet above the wooden amber coals. Beside making one, if anyone knows of a company that sells a pit like that (or something similar) please include that in your response. I would love to have a pit, not a smoker, like that as an ode to my kin.
Below are the smokers I've narrowed it down too:
1) Horizon 20" Marshall (not the rd special model): 2 tel tru thermometers and sliding convection plate
- with shipping this puts me exactly at my budget.
- downside, not a lang
2) Lang 36" hybrid
- with shipping this puts me a tad over budget, but you can't beat the quality. have to go hybrid to have the ability to grill with it as well
- downside, smoking chamber is too small. I'm looking to smoke at least 6 slabs of ribs on the main chamber.
- the 48" is out of budget and I cannot grill on the normal patio version
- quality wise this would be my #1 and I love the reverse flow design and fact that the drippings hit the bottom of the smoker and rise back up due to how fat the bottom gets. Just wish the 36'" was bigger or the 48" allowed me to also grill.
3) Gateway drum smoker
- love the fact you can hang the meat and the drippings hit the coal and smokes back up
- although things can be cooked low and slow, preferred method is hot and fast and fundamentally I'm not sure I'd like that as I'd like to be more involved with the process
- downside, small cooking area on grate, so most things would have to be hung that were being smoked. Although, don't know how I feel about the hot and fast preferred for everything (this is more similar however to Alabama BBQ, but the food is not 3' above wood coals)
4) M1 Charcoal Grill and Wood Smoker
- love the versatility of it and the fact the smoker is reverse flow and charcoal grates can be adjusted
- downside, cooking capacity and surface area without having to use extenders or charcoal grate as another smoking grate
Phew! sorry for the novel, can't wait to hear the feedback!
On a side note, I'm from Detroit, but have a lot of family from Alabama and I would love to eventually make a wood pit BBQ (you know, the old cinder block or brick pits with the sheet metal on top) that they were used to having in BAMA... yes I know this is a more precise and complicated way to smoke with actually moving the wood coals underneath the meat. But, as you all know for the most part, Alabama BBQ is done on these pits where the food is about 3' feet above the wooden amber coals. Beside making one, if anyone knows of a company that sells a pit like that (or something similar) please include that in your response. I would love to have a pit, not a smoker, like that as an ode to my kin.
Below are the smokers I've narrowed it down too:
1) Horizon 20" Marshall (not the rd special model): 2 tel tru thermometers and sliding convection plate
- with shipping this puts me exactly at my budget.
- downside, not a lang
2) Lang 36" hybrid
- with shipping this puts me a tad over budget, but you can't beat the quality. have to go hybrid to have the ability to grill with it as well
- downside, smoking chamber is too small. I'm looking to smoke at least 6 slabs of ribs on the main chamber.
- the 48" is out of budget and I cannot grill on the normal patio version
- quality wise this would be my #1 and I love the reverse flow design and fact that the drippings hit the bottom of the smoker and rise back up due to how fat the bottom gets. Just wish the 36'" was bigger or the 48" allowed me to also grill.
3) Gateway drum smoker
- love the fact you can hang the meat and the drippings hit the coal and smokes back up
- although things can be cooked low and slow, preferred method is hot and fast and fundamentally I'm not sure I'd like that as I'd like to be more involved with the process
- downside, small cooking area on grate, so most things would have to be hung that were being smoked. Although, don't know how I feel about the hot and fast preferred for everything (this is more similar however to Alabama BBQ, but the food is not 3' above wood coals)
4) M1 Charcoal Grill and Wood Smoker
- love the versatility of it and the fact the smoker is reverse flow and charcoal grates can be adjusted
- downside, cooking capacity and surface area without having to use extenders or charcoal grate as another smoking grate
Phew! sorry for the novel, can't wait to hear the feedback!
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