BriGreentea
Knows what a fatty is.
- Joined
- Jun 10, 2012
- Location
- Fort Worth, TX
Hello, I currently have a vertical offset I bought from Academy....paid $300. I got rid of my uds I built due to at the time I wanted some real smoke! I also did not like the uds for direct grilling even though I had it set up to do that.
The bad news at the time how inefficient and how much fuel it burned out. I did mods on it like high heat felt tape around the doors and created a basket. I thought it would be fun to add splits during a long cook. That's the least of the issue. I'm really sick of too much smoke. I've tried every technique possible and with patience I have achieved good cooks. I'm just over spending the money on splits along with lump or charcoal and temps jumping up and down and most of all I'm sick of heavy smoke.
First, I'm selling my offset on Craigslist. I could get my money back with the ridiculous prices I have seen on this website but I think I can get at least $150 not to mention the mods including a River Country 3 inch stem therm I put in it.
Second for the new cooker. I was at a bbq restaurant I haven't been to in a long time and had a chopped brisket sandwich. I ate the whole thing and wanted seconds. The smoke was slightly in there and was delicious.Another typical kitchen that uses an electric cooker. Not overbearing smoke that's too much. For the record,there is a couple of bbq restaurants that use real smokers and it's the same issue for me. Then I really was thinking about an option of getting an electric cooker. Something that is sacrilegious. Hell, I remember once watching pitmasters and a contestant was using a rotisserie smoker even though still uses wood. I thought at the time that should be illegal! But then not too long from that I want to a spice/salsa convention and someone had one of these and had a sample of some chicken the guy made and was incredible.
I don't know about electric smokers at all. I am assuming they use chips for the actual smoke and I do know about pellet smokers also. I was just considering one under 300$ that is efficient. So if I go this route, need some recommendations. One problem I may encounter is...the rain. I don't have some industrial vents in my kitchen (its a normal house) like restaurants do so obviously has to be outside. I live in Fort Worth, TX where rain can happen out of the blue and I don't have covering much so I'm thinking an electrical cord in the rain=bad. The other obvious problem is I will not be able to grill anything. So I could get an electric smoker and a Weber grill.
Lastly, speaking of the Weber....I can now get the small one for $200. This is another option and I can grill with it but have heard from some the actual Weber grill sears better, especially for steaks. I like the fact it has a water pan though know many don't use it and foil it. I am assuming the reasoning is with water, even the minion method will not last and will have to refuel during long cook times. I also like it as a diffuser and to block drippings going down into the pit which I hated that part in my uds as again created the overbearing smoke I hated.
Thoughts, feelings, emotions appreciated.
The bad news at the time how inefficient and how much fuel it burned out. I did mods on it like high heat felt tape around the doors and created a basket. I thought it would be fun to add splits during a long cook. That's the least of the issue. I'm really sick of too much smoke. I've tried every technique possible and with patience I have achieved good cooks. I'm just over spending the money on splits along with lump or charcoal and temps jumping up and down and most of all I'm sick of heavy smoke.
First, I'm selling my offset on Craigslist. I could get my money back with the ridiculous prices I have seen on this website but I think I can get at least $150 not to mention the mods including a River Country 3 inch stem therm I put in it.
Second for the new cooker. I was at a bbq restaurant I haven't been to in a long time and had a chopped brisket sandwich. I ate the whole thing and wanted seconds. The smoke was slightly in there and was delicious.Another typical kitchen that uses an electric cooker. Not overbearing smoke that's too much. For the record,there is a couple of bbq restaurants that use real smokers and it's the same issue for me. Then I really was thinking about an option of getting an electric cooker. Something that is sacrilegious. Hell, I remember once watching pitmasters and a contestant was using a rotisserie smoker even though still uses wood. I thought at the time that should be illegal! But then not too long from that I want to a spice/salsa convention and someone had one of these and had a sample of some chicken the guy made and was incredible.
I don't know about electric smokers at all. I am assuming they use chips for the actual smoke and I do know about pellet smokers also. I was just considering one under 300$ that is efficient. So if I go this route, need some recommendations. One problem I may encounter is...the rain. I don't have some industrial vents in my kitchen (its a normal house) like restaurants do so obviously has to be outside. I live in Fort Worth, TX where rain can happen out of the blue and I don't have covering much so I'm thinking an electrical cord in the rain=bad. The other obvious problem is I will not be able to grill anything. So I could get an electric smoker and a Weber grill.
Lastly, speaking of the Weber....I can now get the small one for $200. This is another option and I can grill with it but have heard from some the actual Weber grill sears better, especially for steaks. I like the fact it has a water pan though know many don't use it and foil it. I am assuming the reasoning is with water, even the minion method will not last and will have to refuel during long cook times. I also like it as a diffuser and to block drippings going down into the pit which I hated that part in my uds as again created the overbearing smoke I hated.
Thoughts, feelings, emotions appreciated.