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  1. Top | #21
    Bubber's Avatar
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    I'm a propane smoker guy. I use one of these:

    Masterbuilt Sportsman Elite 40" Vertical Gas Smoker With Value Kit : Cabela's

    I added an eight inch cast iron skillet in the bottom above the burner to put apple chunks in. The only time that I have temp issues is when it's windy, then I just shield it with a piece of plywood and all is well.

    I'm saving up for a reverse flow stick burner. It'll be a little while on that one, though.

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    J3 Driver's Avatar
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    Smokers ?'s

    www.amazingribs.com lots of great information and reviews of many different smokers. Over 500




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    Last edited by J3 Driver; 01-01-2017 at 05:01 PM.
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  4. Top | #23
    Keeper of the GTT Cookies dieselshadow's Avatar
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    Quote Originally Posted by JDSwan87 View Post
    I tried woodfire... once and only once... then went to propane. Propane was ok but it was hard to regulate temperature and used too much wood I thought. Started looking into electric smokers and in taking with the guys at work, came across Smokin-It. I applaud your dedication dieselshadow.

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    Please don't take my post as condescending. It wasn't meant that way. All I meant was I just can't see myself using anything other than a fire for smoking. I wouldn't call it dedication....maybe self-inflicted torture? Smoking is an art. There is no correct way to do it. If you have a good product, who am I to argue?

    BTW, I will need samples to verify your work. The pictures you've posted could be fake....
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  6. Top | #24
    JDSwan87's Avatar
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    Quote Originally Posted by dieselshadow View Post
    Please don't take my post as condescending. It wasn't meant that way. All I meant was I just can't see myself using anything other than a fire for smoking. I wouldn't call it dedication....maybe self-inflicted torture? Smoking is an art. There is no correct way to do it. If you have a good product, who am I to argue?

    BTW, I will need samples to verify your work. The pictures you've posted could be fake....
    Didn't take it condescending at all!!! Never crossed my mind. I figured out woodfire smoking was an art really quick and I wasn't willing to pay (in lost time and meat) to learn that art. I know of a few other people who only woodfire smoke and they swear by it. For me, the learning curve wasn't worth the cost. I bought my first (and last) propane smoker at a garage sale for $40, it served me well and I had great results. It was a Brinkman 7-in-1 jobber that could deepfry stuff too. I just didn't like having to babysit it and check on it every 20 min. I dealt with it for about 6 years before I saved up enough money for my electric one. Next batch of jerky I make, I will send ya some if I remember .

    Since someone mentioned wood types, my preferred wood type is hickory then cherry. I tried mesquite and actually gave it away, it was too strong of a flavor for me. Sugar maple is ok but it tastes too much like I'm eating right off of a camp fire...

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    Wow! I am glad I asked this question. So much information to read from. I have gotten some great ideas from here. Thanks for all the great input. I do think I will stick to an electric smoker for now. At least for this beginner. Still looking at the masterbuilt for ne. Someone brought up a good point to not depend on the built in thermometer. So I may steer away from that one. Go with a cheaper model and get a good separate thermometer. Keep the ideas coming though, it has certainly been an eye opener, I have a few sites bookmarked and building my knowledge base. Happy new year everyone.
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    Bubber's Avatar
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    This has served me very well.

    https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

    It's got good range with an audible temp alarm. I just take it with me in the house, or the shop. They have bluetooth models that will work with your phone, but the reviews are mixed and I can't imaging that they would have the range of the one that I linked.

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    Ooooh. I just saw this was a thing out here. Green smokers to match green tractors!

    Click image for larger version. 

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    Big Green Egg is top shelf. I have a friend who uses his year round. very easy to use. I have eaten out of it and the pulled pork was great. Nothing bad to say about the "EGG"
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    Quote Originally Posted by Drifterbike View Post
    Big Green Egg is top shelf. I have a friend who uses his year round. very easy to use. I have eaten out of it and the pulled pork was great. Nothing bad to say about the "EGG"
    Yep. We use them all year. Very easy to manage the fire too.
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  13. Top | #30
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    Quote Originally Posted by Drifterbike View Post
    Big Green Egg is top shelf. I have a friend who uses his year round. very easy to use. I have eaten out of it and the pulled pork was great. Nothing bad to say about the "EGG"
    I have a large one and I love it (this comes as no surprise to anyone who has read my past posts). The main shortcoming it has is capacity. The one grate is not large enough if you have a big cook out. I can cook 4 or 5 slabs of baby backs with ease, but that's about it...but for just me and Sharn Jean and the grand kids, that's enough. I do have a Weber Smoky Mountain Smoker that has at least twice the capacity and will cook equally well as the BGE (and is MUCH cheaper, BTW) that I use when I have to cook for big crowds, like the Elks Lodge. The Weber, however, has a water pan which has mixed reviews, but my biggest complaint is it is a pain to clean up afterwards.
    Have wings, will travel.

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