Purchasing my first smoker

[bassman186]

I'm looking to purchase my first smoker... I know there a lot to choose from and a lot of price ranges out there. I'm looking for something fairly inexpensive but also one that is easy to setup and use.

any input and thoughts would be great

thanks!

[hoggs222]

I got my first smoker a year ago and went with the Masterbuilt 40" Electric.

It's super easy to use and you don't have to babysit it all day like charcoal.

[eyeguy 54]

Lots to choose from out there. The Masterbuilt 30 inch electric has been great for me. I see one on a m a z o n for 161 with free shipping right now. You can also order the smokehouse brand wood chips from there. or mills has them. get the cover also if you store it outside. I think it's 25 bucks or so.

[thirdeye]

I'm looking to purchase my first smoker... I know there a lot to choose from and a lot of price ranges out there. I'm looking for something fairly inexpensive but also one that is easy to setup and use.

any input and thoughts would be great

thanks!

Give us an idea on your budget, what kinds of food you will most likely be smoking, and if you are partial to electric or charcoal. Often people under buy, and then find out they really like smoked/barbecued foods and then purchase a nicer (or larger) smoker.

[bassman186]

Budget is a max of $250 for the smoker itself.

Like the idea of electric or propane from what I've read out there...

looking to smoke fish, ribs, brisket... I'm kind of adventurous when it come to that... willing to try different things...

[thirdeye]

Budget is a max of $250 for the smoker itself.

Like the idea of electric or propane from what I've read out there...

looking to smoke fish, ribs, brisket... I'm kind of adventurous when it come to that... willing to try different things...

I'm limited on advice on electric smokers, I have Little and Big Chiefs, but they are 25 or 30 years old and I mainly use them for fish or cheese.

For charcoal a Weber Smokey Mountain (18") is less than $200 and they are great cookers. If you are handy and don't mind the looks of a vertical 55 gallon drum smoker, Big Poppa Smokers sells kits to build an ugly drum smoker. One is $140, the other is $170, and you have to buy a drum. I have two drums and really like them, the flavor of meats cooked raised direct is unique and similar to old time open pit barbecue.

[JP Z]

If you aren't in a HUGE rush and if you have a Gander/Cabelas Close by you should check out the Black Friday Ads I know Gander has a Masterbuilt Electric on sale I believe for under $200.

[bassman186]

If you aren't in a HUGE rush and if you have a Gander/Cabelas Close by you should check out the Black Friday Ads I know Gander has a Masterbuilt Electric on sale I believe for under $200.

is that worth the wait?

[eyeguy 54]

if you want it for under 200 I stated above where you can find it. I use mine for ribs, turkey, turkey legs, fish, eggs , fattys, pork butts, pork blade steaks. not a pro so the smaller 30 inch works great for me. very easy to use. 12 to 13 pound turkey works great. I have not done a bigger one. I guess if you plan to smoke big quantities the 30 would not work. half dozen friends have the same model and really like it. I have never used propane so no idea what they are like. for 161 bucks you have 90 left for chips... but be carefull... I ordered 7 bags and when all the shipping was done they shipped me 2 bags... and 7 CASES! LOL 86 bags for 28 bucks. I did ship some back but kept half for the hassle. smoking a dozen more turkey legs next week. whatever you get you will have fun!

[SkunkedAgain]

I've got the Masterbuilt Cookmaster propane smoker. I got it at Fleet Farm about two or three years ago. I see they are sold for about $90 right now. I like it and use it a lot but consider it an entry-level smoker, perfect for deciding if you want to go further.

PROS:

-relatively cheap

-can smoke anything: ribs, pork butts, briskets, fish, eggs, chicken, etc

-can be used anywhere, doesn't require an outlet nearby

CONS:

-two racks so can only do 2 racks or 2 butts without modifications

-isn't insulated well for smoking during the middle of winter

-temps can fluctuate based on outside conditions

I've been happy and will probably upgrade in a year or two. My best advice is to not skimp on a remote temperature sensor. Get something like the iGrill or Maverick to ensure that you are cooking to your temperature parameters. My second best advice is to keep a smoking log, so that you start recognizing the patterns of what works best under which conditions.

[pikestabber]

Look up "Smoke Vault 18" on a m a z o n. It's under $200 with free shipping. I've had this propane unit for 3 years now and I couldn't be happier. I've done everything from jerky, eggs, fish, and chicken, to pork shoulder, loin, stuffed peppers, and wild rice hot dishes. It's very easy to use, easy to clean and maintain, etc. For a few bucks more you can get the 24", and if I were to buy this over (and I will when mine dies), I'd go bigger and take the 24".

MY TWO CENTS:

--Charcoal is the hardest to regulate temp with (you get some "hot spots"), but it's arguably the best flavor

--Electric is great for smoking at lower temps and I think is better for fish and delicate foods, but it's hard to get it hot enough when needed on colder or windy days (aka, 3/4 of the year in MN), and you obviously need power

Propane units smoke a bit hotter than I'd like for certain foods, but they still get the job done. They are portable, and you can smoke at a consistent temp in cold or windy conditions with minor adjustments (not easy to do with electrics that I've tried that top out when it's cold)

I've worked with all three, but I keep going back to propane for ease of use, portability (mine doubles as an oven when camping), and general happiness with the results. A 20lb. tank last FOREVER on the model I listed above. Read some of the reviews. Others seem to agree. Good luck in the hunt. You won't likely regret any model you select as this is THE way to cook foods of all varieties

[eyeguy 54]

Good Tip! Maverick ET 723. The ET 23 won't last long. I just go by time and feel on ribs but I use the meat probe on birds, fattys or stuff like that. And great to have a probe in the smoker to double check the temp. The 30 inch does have a digital temp on top and it's pretty close to what I get on the Maverick.

[KEN W]

I am on my second Masterbuilt.I use it a lot.I make all the same things others do.Ribs,butts etc.

But I use it the most for making lots and lots of sausage,salami,and summer sausage.I've learned over the years it is imperative to not let the temp get higher than 175 deg when making sausages.

Any higher than that and the fat renders out onto the bottom of the smoker.That will make a dry crumbly sausage.

I tried propane and couldn't keep the temp under 175 deg.Summer sausage was to dry.I didn't keep it long.Went back to electric.For this reason I would suggest if you make sausage,that you go with electric.

As far as using it in cold temps during the winter......yes it won't fire up.I just bring it into the entryway,open the door,wait for and hour before I want to start it.

[eyeguy 54]

hmmmm, I use mine a lot in the winter outside.

[Whoaru99]

I have a Weber Smokey Mountain. Works good for as often as I smoke meat. Sometimes it would be nice to have something bigger if you're working on a crew feed but that's not usually the case for me.

Been looking at an Auber Instruments temp control for it but don't know if I'll pull the trigger because I don't use the WSM all that often.

[Tip Up Rookie]

I have a brinkman charcoal smoker and really like it. I have smoked fish, ribs, roast etc. As others mentioned - controlling the temp can be tricky but its not too difficult to keep it around 225-250. This is my first smoker - when this one needs to be replaced I would look for one that allows for better airflow controls for temp.