SMOKER info...

[keale]

I need your opinions on these smokers,
I just came from walmart, and saw a
BRINKMAN SMOKE-N-PIT model 810-3040-W for 156.00, w/ firebox.
What is the quality, how does it smoke? I couldn't find a picture of it.

I also saw a CHARBROIL SILVER SMOKER for 159.00.

I'm a novice so I don't think I need a really expensive one, right?
THanks for the Help

 

[HeSmellsLikeSmoke]

You can also get a Weber Smokey Mountain (WSM) from Amazon.com for $199 with free shipping.

The Brinkmann SnP, unmodified, is pretty hard to learn to keep the cooking temps even. I always wonder if the specs on Walmart stuff are up to the same standards as those elsewhere - but maybe I'm being paranoid.

My take is that the WSM is much easier for a novice to produce great Q on.

On the other hand, the SnP is more "macho" looking out there in the yard.:mrgreen:

 

[Solidkick]

I think this is sound advise....though getting a WSM in Hawaii might cost you more than 199.00....I think there are some modificatons to make the Smoke N Pit cook better posted somewhere here on the site, if that's the way you decide to go. But a WSM will let you enjoy your weekend better with a lot less fire tending.

 

[beerguy]

I looked at the Brinkmann SnP real hard and almost bought one in the off season. I see more people using the Charbroil with the side fire box on this site and at competitions but both are about equal if you do some basic mods. I went with the WSM after reading several discussions just like this one that you started. Its a great smoker for about 50 bucks more, and i dont miss the Brinkmann a bit. The weber also comes with the virtual weber bullet site, a great resource in itself. Either offset looks to have more cooking capacity, but when you figure hot spots to avoid in the offset, I think with a little practice on the Wsm I can get just as much meat on it without using near the fuel that the SnP would use. The savings on fuel alone pays the difference in price of the WSM in just a few cooks, plus it takes up less room in the garage between sessions.

 

[HeSmellsLikeSmoke]

I think this is sound advise....though getting a WSM in Hawaii might cost you more than 199.00....I think there are some modificatons to make the Smoke N Pit cook better posted somewhere here on the site, if that's the way you decide to go. But a WSM will let you enjoy your weekend better with a lot less fire tending.

Oops, I spaced it on the fact that you are in Hawaii. Walmart carries the WSM on the mainland, but it costs $250. I'm guessing that it would be at least that much in Hawaii.

I wonder if that free shipping from Amazon extends to Hawaii?

 

[kickassbbq]

Depends on whether you want a stick burner or not. I have used a Brinkmann PitMaster (same as SnP) for 12 years. Works as good as my 3,000.00 Lang!!!!!!
I smoke with it 3 times a week and is still in great shape.
If you want a set and forget, get the WSM. If you want to play with fire, get the Brinkmann.
Other than that, I don't know Jack Didley about nothin'.
Smoke On!!!!!!

 

[big blue bbq]

I cook on the walmart brinkman and did my first comp last week. It does ok but it is a little hard to keep the temps if you are not careful. Once you learn that it is a great smoker and holds a lot of meat. I had 4 butts and 3 racks of ribs, some fatties on the top shelf and the cap of a brisket all on it at the same time. Also one advantage is there is a cooking grate in the fire box and we use that to finish our chicken skin.

We also use a hondo jr. from Academy sports. If you have one of them available I beleive their smokers are a little better and cheaper. I would have loved to buy the regular hondo. It is much like the brinkman but a little smaller. The metal seems to be a little thicker though and that would help with the temps.

PM me if you have any other questions about the brinkman, I will be happy to fill you in more.

larry

 

[HeSmellsLikeSmoke]

I have been using the SnP for over ten years and have fought the temp control issue many times.

Today, for the first time I am using the "minion method" that I read about here -- what a difference! I am getting MUCH more even temps and only needing to add lump every two or three hours. It used to need to be added every hour or so with a large drop in temp then a spike until it burned down some.

I find that it works best on my SnP to start with the hot lump coals toward the meat end of the firebox, then add the unburned lump all the way to the door in the wood box with just a few of hickory chunks mixed in. Once it burns to the point of a temp drop, I rake the coals toward the meat end and put in the unlit lump/hickory chips again to the wood door.

Since I am not opening the wood box as much, I think it is cutting down the cooking time.

Almost like cheating.

And I do love the traditional look of the SnP.

I will prolly add a WSM for the long, overnight burns: however.