Tucker Cookers

[Jeff_in_KC]

Has anyone ever seen or used a Tucker Cooker and if so, what were your impressions? This seems like a pretty nice rig and the cost is pretty reasonable. Here's their Web site link:

http://www.tuckercooker.com/

Jay, I'm still weighing all my options! The less I spend on a smoker, the better the truck I'll be able to buy...

 

[chad]

I took a good look at the Tucker when we were in Mobile earlier this year. I liked it. I was able to go over and talk with a couple of different people at the "display" and could have bought one right there and towed it home. It's not 1/4 plate steel but the workmanship, at least on the ones I saw and kicked the tires on, was first rate. They are built to be repaired (like a wreck or stripping a screw adjustment) or have parts replaced (like grates or doors) so maintenance is pretty straight forward.

I haven't cooked on one but it offers a lot of flexibility with direct fire in the main compartment or direct fire in the firebox or indirect to the main compartment...etc.

For the price and light tow weight it's a lot of cooker - IMHO.

 

[Jeff_in_KC]

Thanks Dave. So you think it would make a good competition rig overall or would it be more suited for backyard and picnics, etc.?

 

[rookiedad]

i'm sold! can you toe that thing with a minivan? all of those photos were of competitions so i think it would be a good competition rig. i would like to talk to an actual owner of one though.
phil

 

[The_Kapn]

i'm sold! can you toe that thing with a minivan? all of those photos were of competitions so i think it would be a good competition rig. i would like to talk to an actual owner of one though.
phil

Phil,
From the website--
--------------------
Length: 93 in.
Width: 47 in.
Height: 63 in.
Weight: 960 lbs.
Tongue Weight 100 lbs.
------------------------------------

Ya can tow that sucker with just about anything!

I too saw them at Mobile and agree with everything Dave says.
But, I am a machinist/maintenance/service guy by birth and appreciate simple things

The Tucker has a ton of adjustments and all of that.
Complex machine.
I just had the feeling (I repeat feeling) that the owner would need to really stay on top of lube and and all of that to keep it all working the way they designed it.
Definitly not a "use it and forget it" machine

If it all works--great cooker for the money.

CHAD and I looked at the Tucker--walked on down to the KingFisher display (several times)--he wound up buying the Kingfisher for capacity and other reasons.

And, it is still a "sheet metal cooker". I do not know how it would work in the "cold and windy Northern Climes"

Just FWIW

TIM

 

[chad]

It can definately be used at competitions - you can cook a pretty good sized whole hog in it if necessary!

I loved the tow weight and being able to move it by hand if needed. I just required a bit more capacity and my Kingfisher provided that.

 

[drbbq]

I've had two brought to my classes, and neither cooked very well.
The first had a pellet system that was a complete piece of crap.
The second one had no real ability to seal it up, so the temp was hard to keep down. There was no baffle system either, so the one end was hotter than the other.
I think it had ash buildup issues too. Looked pretty though.
I'm not a fan.

 

[drbbq]

Oh yeah, I also know of one that flipped over during towing. Not sure what happened, but it was on it's side.

 

[nmayeux]

I got a good look at one that a competitor was using in Dillard, and it looked to be a pretty sharp machine. However, I noticed that the real serious competitors were using more mainstream cookers like the Kingfisher, Spicewine, Stumps, Lang, BGE, and Ortone. Jeff, what cookers are popular in your area?

 

[Jeff_in_KC]

Wow Ray... not a glowing endorsement! :shock: Of course the Tucker dealer in KC made it sound like a great cooker but I wouldn't expect him to say otherwise. On the flipped over one, I'm wondering if the light trailer weight made it "bounce" on rougher roads and it went over.

I'm at a loss. I've talked to Jay about one of his cookers. I've considered the Lang 84 Deluxe (but huge wood usage and high delivery costs are scaring me). I also looked a bit into Good-One and a few others. Here's what I'd like (if anyone can recommend something to meet these criteria, I'm open to suggestions): charcoal/stick burner; 4-6 hour burn minimum; relatively easy to clean; not overly heavy trailer weight; enough room to hold at least 6-8 slabs, 3 briskets, 3 butts and a couple dozen pieces of chicken with room to spare; quality construction; possibly a work table and/or storage attached; $2500 to $3000 price range.

 

[Jeff_in_KC]

I got a good look at one that a competitor was using in Dillard, and it looked to be a pretty sharp machine. However, I noticed that the real serious competitors were using more mainstream cookers like the Kingfisher, Spicewine, Stumps, Lang, BGE, and Ortone. Jeff, what cookers are popular in your area?

Good-One and Lang are pretty popular. Not sure but I think Backwoods are fairly common. Seems to be a wide variety of smokers at the contests I've visited.

 

[nmayeux]

Jeff, as far as the wood usage, I only used about 40lbs on a 10 hour cook, which translates to roughly 4lbs per hour. I know I used more because the cooker was loaded down, and I was keeping the temp up for the turks. However, I still feel that this is not a lot of wood, and your usage would be cut down if you used charcoal as well. I am also amazed at how stable the temp is, and how little ash is left over. As for the shipping, maybe we could work out a deal where I could pick up the cooker and meet you somewhere between Atlanta and MOFO land. It would just cost you gas and bourbon!

 

[Jeff_in_KC]

Jeff, as far as the wood usage, I only used about 40lbs on a 10 hour cook, which translates to roughly 4lbs per hour. I know I used more because the cooker was loaded down, and I was keeping the temp up for the turks. However, I still feel that this is not a lot of wood, and your usage would be cut down if you used charcoal as well. I am also amazed at how stable the temp is, and how little ash is left over. As for the shipping, maybe we could work out a deal where I could pick up the cooker and meet you somewhere between Atlanta and MOFO land. It would just cost you gas and bourbon!

I guess I was looking at the amount of wood Guy and his brother went through on their test run (wasn't it 80 and 150 pounds if I recall correctly?)

Atlanta is quite aways from Southern Georgia where Lang is isn't it? Well if you were willing to do that, we could have a mini bash somewhere between Dixie and MoFo Land! And if it turned out any other Brethren were near, they could join us for a few adult beverages! I'll keep ya posted on what I decide to do. I have no idea right now which way I'm going to go. I like the Lange and I love Jay's Spicewine cooker. Just not sure I can swing the price on either and still get the cooking space I want.

 

[nmayeux]

My folks live about 35 minutes from Ben's shop, and we have family in Springfield, MO. If we were able to align our schedules, I just might be able to help. However, Jay's cookers on the back of Jimmy's trailer were a pretty nice set up. Seriously, the reasons that I did not buy Jay's first was because I would have to buy a trailer (I only had a budget of about $2000.00), and I really wanted a stick burner. However, if the catering business takes off, I will probably get one for the shop.

 

[Jeff_in_KC]

Sounds like a possibility, Noah! Thanks!

By the way... on the Lang, I'm wondering if on the model 84, if having the warmer at the rear and enclosed storage box at the front is worth the extra $1300. The Model 84 mobile would be workable if I thought the extra $1300 could be better served towards truck downpayment!

 

[nmayeux]

I cooler my meat, so I opted to pass on the warmer. Also, I use the wood box for storing cooking stuff in a cooler.

 

[kickassbbq]

Jeff,
My Lang works great and I don't seem to use all that much wood when smoking. I use a combination of charcoal and Oak. Anytime you get a smoker that large you are going to use a little extra wood. Hey, you got $3,000.00 in a smoker, $150.00 in the meat you are smoking, what's $11.00 for a little wood?????
See Ya In St. Louis!!!!!!
ed

 

[Smoker]

Sounds like a possibility, Noah! Thanks!

By the way... on the Lang, I'm wondering if on the model 84, if having the warmer at the rear and enclosed storage box at the front is worth the extra $1300. The Model 84 mobile would be workable if I thought the extra $1300 could be better served towards truck downpayment!

I think Guy said he didn't like the warmer. $1,300 goes a long way somewhere else.

Jeff, What about a Klose?

 

[MoKanMeathead]

Jeff,
There was a cooker advertized in December's Bullsheet, I can't remember the name (never heard of them before). It had the reverse flow system like a Lang and the one in the pic looked like a Lang 60 - don't know if they make abigger one. Seems like they may have had a dist. here in the KC area.

You also may want to check out the Kingfishers. Bobby will make you a hell of a deal. I can get you the web site if you need it.

It will be difficult to find a stick burner that will give you the burn times you are looking for. You might be able to get it with a BBQ Guru or something but just burning sticks may not get you a long burn time.

 

[Jeff_in_KC]

Thanks Wayne... I went off this morning and left the Bullsheet at home (usually carry it with me). I'll look up the smoker you're talking about over the weekend and see if they have a Web site.