Seen some people recommending Masterbuilts, tell me your favorite smoker
What's the best basic smoker to use for all protein - I'm talkin beef, chicken, pork, fish, minorities
- Thread starter The I Scream Man
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God, fucking barbeque culture.
I checked out a book on making good barbeque.
I shit you not, it recommended that you weld your own custom smoker.
The fuck is wrong with those guys.
I checked out a book on making good barbeque.
I shit you not, it recommended that you weld your own custom smoker.
The fuck is wrong with those guys.
I apologize if I'm being autistic, I'm not much of a cook, but my grandad made his own smoker out of a 55 Gallon drum. His brisket and ribs are amazing, though maybe that's more of a testament to his ability to cook than the smoker itself...
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kiwifarms.net
When it comes to smokers, the "just make your own" rule seems like you're just asking somebody to give themselves a terrible cancer later in life. I immediately think of the infamous filing cabinet smoker (which is becoming a life hack on Tiktok, currently.)
Mmm, enamel paint chip and chemical tasting meat!
Mmm, enamel paint chip and chemical tasting meat!
Made our own from a metal tank and it is great. Its coated in high temp ceramic on the outside. Holds a restaurant sheet tray rack. I can only hope it was an old heater oil tank. The ones sold at the big box stores were really expensive for what you got.
Big green egg is probably the best option
I got a Weber Smokey Mountain as a housewarming gift years ago and quite like it if you're willing to go charcoal. It's expensive for what you get, as mentioned with store bought smokers, which is basically a barrel, a couple racks, and a temperature gauge. You can take a couple pieces off and use it as a traditional charcoal grill as well. I bought some firebricks to assist the water pan in temperature equalization, it is not there to keep meat moist, and retention that I put on the lower rack if it isn't in use. You don't really need them, but they're nice in the fall and winter for when the coals are dying and the water has evaporated off on long smokes. I like a meat thermometer with the temp probe on it that I can leave in, but a cheap thermopop type is just fine as well.
I just roll with a Traeger.
Its retard proof with it's auto hopper for wood pellets. Less work I need to do to cook the better, especially with smoked meats/cheeses since if those are getting made then I'm probably a few drinks in already.
Its retard proof with it's auto hopper for wood pellets. Less work I need to do to cook the better, especially with smoked meats/cheeses since if those are getting made then I'm probably a few drinks in already.
they're fine after a quick strip with the wire wheel. Or start a massive fire in it & burn the paint off.
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kiwifarms.net
Oh sure, but how many people have the foresight to do that? Don't think the people in the picture I posted even did that.
Lonely semen
kiwifarms.net
I use a Bradley Smoker and have a lot of friends swear by their traegers.
Lonely semen
kiwifarms.net
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kiwifarms.net
Gonna be honest, your profile picture next to the images makes them look a bit less appetizing.
Crunchy Oats
kiwifarms.net
You can dig a hole in the ground and smoke meat in it.
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