I just sent a PM to a user asking this and then thought about tossing it out because somebody else might want to know too. I do a lot of grilling but wanted to start doing some smoking and wanted to know what a good smoker for a beginner is. I don't want to spend the national debt on one but a good one and if I do good I can get a better one.

Thanks

Something like this is all that you need. You will want to check out some accessories and might want to buy a rib rack or something other than that, load up with meat and smoke away.

Walmart.com: Brinkmann Gourmet Charcoal Smoker & Grill with Vinyl Cover: Grills & Outdoor Cooking (http://www.walmart.com/ip/Brinkmann-Gourmet-Charcoal-Smoker-Grill-with-Vinyl-Cover/11381188)

Husband swears by Weber. He says they keep a constant temperature and are super easy to control. He had an enormous deal (I used to refer to it as a fallout shelter because it was so big and heavy) but he abandoned it because his weber is so good. His brother, who judges and competes, uses a weber, too. They aren't expensive.

Thanks for the info !!! Both look like good products. I use to have a Webber grill that I used a lot before I went with gas.

Have heard good stuff about Big Green Egg, World's Best Smoker and Grill (http://www.biggreenegg.com/)

Have heard good stuff about Big Green Egg, World's Best Smoker and Grill (http://www.biggreenegg.com/)

I have too... I may try my hand at smoking before I put out the expense for one of those but they are nice.

I have too... I may try my hand at smoking before I put out the expense for one of those but they are nice.I know it is not just for smoking because my son was telling us about cooking pizza on it and raving about how great it was.

I have a chargriller smoker with a side firebox(199 at the time), its pretty well made and even holds at 225 degrees during the middle of winter. Purchased it at Academy a few years back so you might see if they still carry them.

Chargriller 1224 Smokin Pro Charcoal Grill (http://www.google.com/products/catalog?q=CHAR+GRILLER&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&cid=3020606361430715431&ei=3volTPiEM5LqnQeYtKniBQ&sa=X&oi=product_catalog_result&ct=image&resnum=7&ved=0CEoQ8gIwBg#)

here is a link to a bbq message board - the members post a lot of good pictures, tips, and ideas.

The Smoke Ring :: View Forum - General BBQ Discussion (http://www.thesmokering.com/forum/viewforum.php?f=33)

Have heard good stuff about Big Green Egg, World's Best Smoker and Grill (http://www.biggreenegg.com/)


I have two eggs, a large and a small..I do everything from bake bread to smoke meats. I love to make pizza on my eggs.

Great grills/smoker/convection oven..etc

Before you spend money on something like the eggs but a brinkman and see if you really will use it. I use my eggs around 3 times a week. When it is hot in the summer I will use them before heating the oven in the house. I can do anything on my egg that I can do in my oven.

I have a chargriller smoker with a side firebox(199 at the time), its pretty well made and even holds at 225 degrees during the middle of winter. Purchased it at Academy a few years back so you might see if they still carry them.

Chargriller 1224 Smokin Pro Charcoal Grill (http://www.google.com/products/catalog?q=CHAR+GRILLER&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&cid=3020606361430715431&ei=3volTPiEM5LqnQeYtKniBQ&sa=X&oi=product_catalog_result&ct=image&resnum=7&ved=0CEoQ8gIwBg#)

here is a link to a bbq message board - the members post a lot of good pictures, tips, and ideas.

The Smoke Ring :: View Forum - General BBQ Discussion (http://www.thesmokering.com/forum/viewforum.php?f=33)

I've had one of these for about 4 years and think it is a great "starter" smoker. I plan to get a more advanced smoker when this one burns out, but for now it does a great job. It also doubles as a charcoal grill.

I saw Sam's is now carrying an 'egg' style smoker/grill. I think its $499 but most assuredly will drop in price as the summer moves on. We bought our twin chamber charcoal grill out of season at Sam's two years ago for 70% off.

I've had one of these for about 4 years and think it is a great "starter" smoker. I plan to get a more advanced smoker when this one burns out, but for now it does a great job. It also doubles as a charcoal grill.

Agree 100% - Its a good grill/smoker to decide how serious you are about smoking. Its a gateway smoker because with smokers (price wise $$$$) the sky is the limit.

You should get a Kingfisher Kountry Kooker: Kingfisher Kookers - Barbeque on the Best! (http://www.kingfisherkookers.com/).

Thanks for all the suggestions and links. I would love to get an Egg but that will be down the road a ways. :)

get a masterbuilt electric smoker, you can find them at academy bass pro and sams, very easy to use and great results

Not a huge fan of the masterbuilt electric. Its very uneven and difficult to get stuff in and out. I use mine occasionally, but prefer using my weber charcoal as a smoker.

I went with a combo gas/charcoal grill/smoker after my old gas grill finally got to the point of needing a second burner replacement. I also have a cabinet smoker that I need to haul up to OKC sometime for my sister.

Last year I bought a Char Griller Duo Model #5050 (http://www.chargriller.com/store/product_info.php?cPath=21&products_id=29&osCsid=4d419fea5fd1e28f93a2d0ce8be9f84c) with the Side Fire Box (http://www.chargriller.com/store/product_info.php?cPath=22&products_id=46) attachment. Academy has had them on sale in the ads recently as a package (with cover (http://www.chargriller.com/store/product_info.php?cPath=22&products_id=42)) for what I paid for the grill alone last year. It is a pretty nice unit but you do have to maintain it quite a bit as it will rust a little easier than some others. I will probably leave it with the house when we decide to move as I plan on building a brick smoker with a drop-in gas grill when we build a new house.

http://www.chargriller.com/store/images/Duo.jpg
http://www.chargriller.com/store/images/sidefirebox.jpg

Something like this is all that you need. You will want to check out some accessories and might want to buy a rib rack or something other than that, load up with meat and smoke away.

Walmart.com: Brinkmann Gourmet Charcoal Smoker & Grill with Vinyl Cover: Grills & Outdoor Cooking (http://www.walmart.com/ip/Brinkmann-Gourmet-Charcoal-Smoker-Grill-with-Vinyl-Cover/11381188)

Icecold is right.
I've had a Brinkman smoker for over 10 years.
Every year I smoke a turkey for Thanksgiving and every year it comes out great.
If you plan to do a lot of smoking, then a more expensive might be better for you, but if only smoke occasionaly like me, then the Brinkman is the answer.

I went to a friend’s this weekend and he did a brisket on an old smoker he has and it was delicious. I’m getting one this week 

I went to a friend’s this weekend and he did a brisket on an old smoker he has and it was delicious. I’m getting one this week 

Ask your friend for pointers, briskets can be hard for beginners to get right(tendency to dry out especially if you are just smoking the flat(the portion for sliced brisket)). They aren't as popular in Oklahoma and Texas, but making pulled pork (boston butt or shoulder) is extremely easy, doesnt dry out, and delicious. Everyone that I've made pulled pork for has loved it.

I got and assembled my smoker this last weekend. I fired it up Sunday and smoked a couple chickens for a test run. I need to work on my temperature control and keeping it even. It was harder because the smoker came with a cheapo temp. gauge and I've ordered a better one for it. I seemed to go through a lot of charcoal but that was probably due to my messing with the air flow.

I got and assembled my smoker this last weekend. I fired it up Sunday and smoked a couple chickens for a test run. I need to work on my temperature control and keeping it even. It was harder because the smoker came with a cheapo temp. gauge and I've ordered a better one for it. I seemed to go through a lot of charcoal but that was probably due to my messing with the air flow.

I'm not positive what type of smoker you have, but most people use charcoal to start the fire and then place logs(hickory, pecan, mesquite, etc) on it to keep it going. I start mine with a small amount of charcoal and once that's ashed over i'll place 1-2 split pieces of wood on the fire to keep it around 225; then typically only have to add more wood every 1-2 hours. All that you want is a thin blue smoke, if a lot of smoke is billowing out of the smoker then the food isn't going to turn out well.

search for bbq forums, i prefer 'the smoke ring' but there is tons of information to help you out. dont give up, everyone's first couple of meals usually come out pretty bad.

Thanks for the suggestion !! Do you put foil on yours or do you cook right on the grate?

Roadhawg -

My Char Griller smoker has met our needs for several years now. I do my fire much as bradzilla describes. Smoke over a pan of water, keep temp about 200 - 225. Brisket, smoke about 2 hours "open" then either wrap in foil or put in a foil pan for 4-8 hours, depending on the size. I prefer a total of about 6 - 8 hours for a 10 pound packer trim brisket. I use Bad Brad's Butt Rub over the whole brisket and nobody has ever complained about how tender or tasty my briskets are. I love smoking whole chickens, using only Cavender's seasoning. Usually 2 - 3 hours will do, and I actually like the chicken more than anything. Ribs - smoke "open" for about 1 hour, wrapped for 2-3 hours, same dry rub as the brisket. Tip: when you are smoking something, put some patties of hamburger or ground turkey toward the fire end, turning every 10 minutes or so...very good smoked burger or turkey burger.

I have been smoking meats for over 30 yrs. with many different smokers. I have owned at least a dozen Brinkman smokers and I think for the price they are the best, and for beginners they would be your best bet. Just keep water, beer, wine, juice or what ever liquid you prefer over the heat source and you will have a hard time screwing it up. Just don't leave the meat on too long. I like cherrywood for the smoke myself.

All great info... keep the suggestions coming.

Smoked a brisket this week and it turned out very good :) I do believe I'll be doing a lot more smoking now !!!

Roadhawg -

My Char Griller smoker has met our needs for several years now. I do my fire much as bradzilla describes. Smoke over a pan of water, keep temp about 200 - 225. Brisket, smoke about 2 hours "open" then either wrap in foil or put in a foil pan for 4-8 hours, depending on the size. I prefer a total of about 6 - 8 hours for a 10 pound packer trim brisket. I use Bad Brad's Butt Rub over the whole brisket and nobody has ever complained about how tender or tasty my briskets are. I love smoking whole chickens, using only Cavender's seasoning. Usually 2 - 3 hours will do, and I actually like the chicken more than anything. Ribs - smoke "open" for about 1 hour, wrapped for 2-3 hours, same dry rub as the brisket. Tip: when you are smoking something, put some patties of hamburger or ground turkey toward the fire end, turning every 10 minutes or so...very good smoked burger or turkey burger.

Should have said "Bad Byron's Butt Rub". I get it at either Westlake Hdwe or Beef Jerky Emporium.

I was over on The Smoke Ring (http://www.thesmokering.com/forum/index.php), there are thread titles over that would have a whole different meaning than they would on other forums.

Another Set of Nice Butts (http://www.thesmokering.com/forum/viewtopic.php?t=41617)

haha - so true bluedog.

Not often do you get to see the words 'abt' (atomic buffalo turd), pig pecker, fatties, big sausage, or the word butt used in so many different forms or fashion. :)

If you guys havent tried them yet, i highly recommend making ABT's (http://www.thesmokering.com/forum/viewtopic.php?t=6253&highlight=abt) or my wifes favorite Smoked Mac and Cheese (http://www.thesmokering.com/forum/viewtopic.php?t=13998). Lately we've both really have enjoyed baby backs where you smoke them for 2 hours, foil them and add parkay (butter) and brown sugar, then return them to heat for two hours, then the last hour dust with your favorite rub or more brown sugar. I was highly skeptical at first but after trying them i was very pleased with the results. I'll post a link when i find the thread.




disclaimer - i do not endorse smoke ring, and im not even a posting member there i just browse it daily because there is a huge wealth of information from people who love bbq. im glad to see so many okctalk members interested in bbq as well.

People call the ribs either 'parkay ribs' or 'triggs ribs' because this triggs guy apparently came in second in the world in a bbq comp using the parkay butter method. Either way its extremely easy, good, and surprises everyone when they ask what you did to make the ribs so good.

If you do some searching you'll see that the traditionalist are up in arms over this method (bbq drama at its finest :) )


parkay method (http://www.thesmokering.com/forum/viewtopic.php?t=35300)

I was over on The Smoke Ring (http://www.thesmokering.com/forum/index.php), there are thread titles over that would have a whole different meaning than they would on other forums.

Another Set of Nice Butts (http://www.thesmokering.com/forum/viewtopic.php?t=41617)

I look through that site quite a bit, lots of good info over there. I was going to do some pulled pork next week and got several good suggestions from The Smoke Ring. I may have to toss a couple chickens on with the pork :)

I look through that site quite a bit, lots of good info over there. I was going to do some pulled pork next week and got several good suggestions from The Smoke Ring. I may have to toss a couple chickens on with the pork :)

As much as I love brisket and ribs, my personal favorite is chicken. Whole chicken smoked with little seasoning is about the tastiest thing there is. My opinion, of course.

The Weber Smokey Mountain is hands down the way to go. For the price, it's fool proof. I love mine. I just wish I had more time to use it and someone to share all the bbq with.