Gravity Fed Question

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willwillx

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If the idea is using charcoal to smoke, does that mean it's likely to have less wood smoke on the meat..Unless you're out there every 45 mins adding a new piece of wood? I realize you can probably put some in the chute also along with the charcoal? I looked on youtube, and for the life of me, i can't find a video of someone using a gravity fed smoker, to show how to use it. I was leaning more towards a offset, because of well traditionalism, and whatnot, but then i got spooked out by the thought of having to baby sit it or tend to a fire every hour, when i have so many other responsibilities to tend to with my own business and a toddler. I do enjoy me some smoky Q. So i am a bit worried, about dropping 4 grand or more and then be like meh. Right now, i have no catering connections, so for now i am a backyard Q'er. Looking at deep south and also southern q units, and an eye on a offset or two rig.
 
I mix Chunks in the Chute. Can get it settled in and Leave it for 16+ hours.....
 
After watching more and more video, it seems that based on how much wood you add, that's the level of smoke it'll get, otherwise you're just smoking with charcoal. So it seems almost like if you want a really high level of smoke flavor rivaling a offset, you'd need to mix a lot of wood in this, which is why i would love to see someone with a lot of experience describe how they did it. Like for an offset. Maybe i am ignorant, i just don't like to see this use of charcoal, why not just straight wood?
 
willwillx said:
After watching more and more video, it seems that based on how much wood you add, that's the level of smoke it'll get, otherwise you're just smoking with charcoal. So it seems almost like if you want a really high level of smoke flavor rivaling a offset, you'd need to mix a lot of wood in this, which is why i would love to see someone with a lot of experience describe how they did it. Like for an offset. Maybe i am ignorant, i just don't like to see this use of charcoal, why not just straight wood?
Click to expand...

Well I just had an Gravity smoker built. I seasoned it and the wood chunk I put in the ash tray later a few hours. It was a large chunk. I will try a cook in a few days with wood mixed in the chimney....and put wood in the ash tray. I use lump coal. By the way smoke was pretty good. Thin and light blue.
 

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It is a charcoal cooker. Lump might help. Can't see using 100% wood chunks though. Are you near anyone with a gravity feed? Maybe you can see one in action.

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pjtexas1 said:
It is a charcoal cooker. Lump might help. Can't see using 100% wood chunks though. Are you near anyone with a gravity feed? Maybe you can see one in action.

Sent from my SM-G955U using Tapatalk
Click to expand...

Using charcoal just seems unnatural to me. ugh! I go back and forth between stick or gravity. I just don't have the time to baby sit a offset, there is a good one i know that's available too. but 4k to baby sit doesn't sound fun to me, and i'd probably use it less. You have both, which one produces your best product?
 
willwillx said:
Using charcoal just seems unnatural to me. ugh! I go back and forth between stick or gravity. I just don't have the time to baby sit a offset, there is a good one i know that's available too. but 4k to baby sit doesn't sound fun to me, and i'd probably use it less. You have both, which one produces your best product?
Click to expand...

I have a stick burner that uses just logs, and a Japanese Kamado Manufactured in the 80's that mostly filled with a few hand hulls of jump and one log and they both produce great smoket bbq......people use Gravity smokers for competitions so um sure it does fine.
 
I would eat que from a stick burner run by a competent pitmaster and que from a charcoal cooker and pick which one you like better. I personally prefer food cooked using a wood fire, but the juice has gotta be worth the squeeze for you. I'm not a fan of smokey food but theres something about food cooked using a clean burning wood fire that speaks to me.
 
wdbyrd said:
I have a stick burner that uses just logs, and a Japanese Kamado Manufactured in the 80's that mostly filled with a few hand hulls of jump and one log and they both produce great smoket bbq......people use Gravity smokers for competitions so um sure it does fine.
Click to expand...

I am sure they do :) It;s about the cook after all right? I think i've been getting out of hand with my wants. I think i can dial it back into the 3k range, maybe an assassin 28 or something, leave me a bit to get a smoke shack shed for it or something.
 
sudsandswine said:
I would eat que from a stick burner run by a competent pitmaster and que from a charcoal cooker and pick which one you like better. I personally prefer food cooked using a wood fire, but the juice has gotta be worth the squeeze for you. I'm not a fan of smokey food but theres something about food cooked using a clean burning wood fire that speaks to me.
Click to expand...
i'll have to see what's around my area, most of the places here in the tampa area, seem to use stick burners. With that being said, i am sure finding the perfect mix of wood and lump will produce amazing results. I don't have a lot of experience, so maybe i'll buy me a cheap stick burner on craigslist to try it out. They always have them on there for a few bills
 
Buying some "Home Depot special" cheap offset from craigslist and using that as your baseline as to whether or not a stick burner is for you is almost assuredly going to result in you deciding a stick burner is not for you. They're going to be harder to control temps and require more care and feeding so if you're already concerned about your responsibilities as a business owner and a parent not jiving with something that requires a fair bit of attention you are basically setting yourself up for failure with a cheap offset.

Do you have a smoker now? You could get a Weber Smokey Mountain for $300-400, add a temp controller for another $200, and have something thatll basically run itself for $500 bucks.
 
wdbyrd said:
Well I just had an Gravity smoker built. I seasoned it and the wood chunk I put in the ash tray later a few hours. It was a large chunk. I will try a cook in a few days with wood mixed in the chimney....and put wood in the ash tray. I use lump coal. By the way smoke was pretty good. Thin and light blue.
Click to expand...

You will have to see, but Lump can Bridge/Wedge in the Chute becuase of the odd sizes. I Run KBB.........
 
sudsandswine said:
Buying some "Home Depot special" cheap offset from craigslist and using that as your baseline as to whether or not a stick burner is for you is almost assuredly going to result in you deciding a stick burner is not for you. They're going to be harder to control temps and require more care and feeding so if you're already concerned about your responsibilities as a business owner and a parent not jiving with something that requires a fair bit of attention you are basically setting yourself up for failure with a cheap offset.

Do you have a smoker now? You could get a Weber Smokey Mountain for $300-400, add a temp controller for another $200, and have something thatll basically run itself for $500 bucks.
Click to expand...

BUT, ONCE you Master a Cheap Ass POS you can Cook on ANYTHING.......:thumb: I've cooked on Many a POS...........

https://www.bbq-brethren.com/forum/showthread.php?t=216205
.
 
willwillx said:
Using charcoal just seems unnatural to me. ugh! I go back and forth between stick or gravity. I just don't have the time to baby sit a offset, there is a good one i know that's available too. but 4k to baby sit doesn't sound fun to me, and i'd probably use it less. You have both, which one produces your best product?
Click to expand...
My offset produces better smoke flavor but it's not a cos. The GF is about 85% of the stick burner but i haven't used it a lot. My problem is way too many cookers. I can get closer I'm sure. With my insulated cabinet i can get 90-95% of the stick burner.

Sent from my SM-G955U using Tapatalk
 
Kinda wondering about this myself. I'm not in the market yet, but hopefully will be. Been looking at the vids and like you, haven't seen anything that says how too. Only thing I've seen is, one vid says, put chunks here...in the ash tray. I'd love to hear from some users.
Also, does it produce smoke flavor like an offset? Looks like it should, but does it?
 
If you don't put chunks in with the charcoal you will be adding them to the ash pan every hour.

Sent from my SM-G955U using Tapatalk
 
Or you could just put a solid 2-3 mini splits in the ash Pan, and call it a day. That's what I do, and I'm happy
 
I like mixing chunks in the chute better because after a while the ash kind of choked the burn on the mini logs or chunks in the firebox -On mine they burn better mixed in the chute.
 
I have a stumps and klose. When I run the stumps I mix chunks with charcoal. It does bridge - but a tamper stick clears it quickly. I like the offset taste of the klose better for ribs since it also drys them the way I like them but for long smokes the insulated smoker is so much easier and I don't think the taste is any different (think butts). For things like tri tip I like a ceramic grill (thing egg) - keeps things moist and gives great flavor.

Each gives a different profile..I got the cabinet because I don't like staying up all night to do brisket for lunch.

We don't park vehicles in our garage...its full of smoking and brewing gear.

Someday I will have a garage for all my cooking toys...and a separate one for the better half's vehicle.
 
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