Anyone own one of these lovely New Braunfels Smokers: http://www.nbsmoker.com/smokers/smokers.htm Care to give us a review. My main complaint about NB Smokers is the opening betweeen chambers is too big and lets in too much radiant heat.
HeyPee!!!! Now you are right up my alley! I own the Hondo model, and let me tell you...nothing, and I mean NOTHING compares to a well smoked piece of beef. First and foremost, USE PECAN WOOD! It is by far the best smoking wood available. Second, learn how to use the pit. I have a great site for you: http://www.barbecuen.com/ .Here you will find all the info you need on how to cook with a smoker. Third, take your time! These smokers are not like the grills you find in most people's backyards. I have been cooking outdoors on grills and pits all my life, and I must say I am quite good at it. Any questions, email me. ------------------ Save our children from the TAAS test: TAAS test report card TAAS test fact sheet
Thx behad,,,I saw you give that link before. I'm looking for adive on buying a smoker. I always wanted the Hondo Model. But I heard it could use some modifications, especially with placing a radiant heat shield over the opening between chambers, otherwise it tends to get too hot. I'm pretty good at barbeque-ing, complete with multiple ways to prepare the meat, including making my own Chipotle sauce and Arbor sauce for spicing a simple marinade. But I have no experience with a smoker. I am mainly interested in smoking brisket and also vegetables....like jalepeno's for my Chipotle. I'll need a very slow smoker. I'm not sure if I can find a decent backyard one. Could use some advice. Anyone ever buy or use a Klose Pit from 34th St. in Houston. I've heard great things about Klose Pits. [This message has been edited by heypartner (edited October 10, 2000).]
I have never had a problem with too much heat. Mine does not have a gap between the chambers, it is a tight fit. For the money, I highly recommend it. Now if I was a rich man, there are other smokers I would like to have. HP, I did not mean to imply that you could not cook outdoors, I was simply stating from years of experience that it is not the smoker that makes good barbecue, it is how the owner uses that smoker. I used a Weber kettle grill for many years and knew that grill like the back of my hand, but I always wanted a smoker. Once I finally got this smoker, it took me several tries before I had it down. Practice makes perfect. Now, I have people calling me, wanting me to cook briskets for their birthdays or weddings. Nice equipment is good to own, but you have to learn how to use it! ------------------ Save our children from the TAAS test: TAAS test report card TAAS test fact sheet [This message has been edited by Behad (edited October 10, 2000).]
This is post is WAY up my alley. I have the Bandera, and it rocks! It's not as badass as the pit I had in college that needed a 3/4 ton truck to pull it (Man, I'm such an idiot for selling that thing), but it gets the job done. Beyad is totally correct; NOTHING beats pecan! Take a drive out in the country (if your in Houston, there are tons of pecan trees south on 288), and you can usually find someone who will sell some of it fairly cheap. Make sure you have a thermometer, so you can get an exact feel for how much heat you are sending into the smoking chamber. Also know that you will have hot and cold spots in the chamber so place your meat accordingly. The Klose pits are certainly nicer than the New Braunfels, but your gonna pay for it. New Braunfels makes a good pit for the money. There's a guy in Hitchcock, Texas that makes pretty good ones, but I'd have to check with my neighbor as to his location info. My neighbor got one that's made with a section of 36" pipe that has two large doors. The fire box is also made from pipe, and it's pretty damn long itself (if you looked at it from above, it would look like a big "T" The fire box is almost the same width as the axle, and of course, you have to pull this one with a vehicle; it was a bargain for $600. If you can find one with an upright smoker box like the bandera, I highly recommend it--especially this time of year; it's sausage smoking weather now, baby! ------------------ stop posting my damn signature
Pole: I grew up in Santa Fe, so mentioning Hitchcock is fighting words!! There is a man down in Santa fe that will custom build one for you using 1/4 stainless steel. Beautiful piece of equipment. It's not too large (I like them smaller as to not use so much wood), but that thing weighs a TON!!!! And it will last two lifetimes. But it will cost you....his small ones go for about $1000. This is the one I want when I hit the lottery. ------------------ Save our children from the TAAS test: TAAS test report card TAAS test fact sheet
I forgot to mention....Pole is correct, you have to have a thermometer to do it right. ------------------ Save our children from the TAAS test: TAAS test report card TAAS test fact sheet
no offense taken at all...behad. I was just trying to focus the discussion less on learning to smoke, as on the smoker itself. The way I view it is my first year or 2 of smoking brisket will be a trial and error period with plenty of questions. But, hopefully, eventually I'll be as good as you. When that happens, I don't want to be regretting my smoker selection, like Pole regrets getting rid of his college one. If Pole likes the Bandera, I'm down for that. But if a Klose or Hitchcock for a couple hundred more is noticeably better, I'd consider that. I just don't want to regret the smoker I buy. Do you guys think a difference of a hundred or so bucks could make a noticeable difference in the versatility of the smoker? I was hoping to do slow smoking overnight (necessary for Chipotle), which means I will need a smoker that can control its heat for a couple hours at a time. Isn't that a function the size of the fire box and distance from the smoking chamber? I suspect that takes me out of my price range. whaddyathink
If by slow smoking overnight you mean unattended overnight, then the Hondo is not for you. At 150 degrees, with good chunks of pecan, it will hold that temp for about 4 hours. Higher temps 250+, 2-3 hours max is all you will get. The firebox simply is not big enough for longterm smoking. (Personally, I have spent many a night drinking and cooking briskets while keeping the fire a constant 200, but that is another story!) However, I prefer the smaller pits because of the amount I cooking I do. Since I often cook for just the family, a smaller pit is more cost effective as far as buying wood. The larger pits use so much fuel and take so long to stabilize the temperature that it is not worth it to me. (Remember, I have only my income to provide with, and a wife and three kids. Damn, I hate living on a budget!) My dad taught me how to cook on a hand-made brick pit that was big enough to hold 6 briskets at once. However, he regretted building it that big for the very reasons I stated. It was impressive, but impractical to use. Since then I learned to cook quality barbecues, not quantity. ------------------ Save our children from the TAAS test: TAAS test report card TAAS test fact sheet [This message has been edited by Behad (edited October 10, 2000).]
Oooohhboy.....tough one. As to smoking overnight at low temperatures. Heat is really a function of how much air you are feeding the fire (given that you have an adequate supply of fuel). The length of time you have heat is a function of how much fuel you throw on the fire. Unfortunately, as your fuel burns down, it allows for more air to circulate, and for a while it will burn hotter, then as it burns down further (to the point where you don't have enough fuel), you will have less heat. This is something you will have to play with, but if you want to have a slow burning fire that lasts a long time, you want a big enough fire box to accomodate enough fuel--the bigger the fire box, though, the larger the margin of error for your ventilation settings. If you have the money, and you think you might ever want to cook for large parties, I'd say spend a little extra and get a kloss or a home made one. I'd also check out Loew's and Sam's wholesale club. I've seen some great custom made cookers at both of those places lately (the Loews in Texas City and the Sam's on I45 south). I can't remember the brand names on them, but I definitely remember drooling over them. They aren't cheap, but they'll last you a long time, and you'll ALWAYS be proud of them. ------------------ stop posting my damn signature
great points behad about convenience. That's exactly why I like the small webber's so much. So you are both saying I can use the Hondo for slow smoking, but that likely requires temparature monitoring every hour or so. That is fine. I love just sitting there with beer. But it would be great to do Chipotle unattended. Would you say the Hondo can do everything the Bandera can if you know what you are doing and have patience, the only difference being quantity. Or do the verticals have more flexibility. Pole thx for the other leads...do they look better than the Bandera. From what you guys are saying about ventillation and hot/cold spots, I've got a lot of learning to do. But, God didn't put me here to microwave. I've got to get me something more than a Webber, finally.
Every two hours is my norm. The uprights are better for smoking sausage, as Pole mentioned, otherwise they are the same. ------------------ Save our children from the TAAS test: TAAS test report card TAAS test fact sheet
Do they look better than the Bandera? Oh yeah...you don't put these in your truck to take them home; you haul them behind your truck. Again; they aren't cheap, but I wouldn't make a move until you at least see them. (if you get one, I'd be more than happy to come over and give you a few pointers...wink, wink...nudge, nudge) ------------------ stop posting my damn signature
And if Pole needs help in helping you HP, I'll try to help to.....lolol (or should I just help myself to the Chipotle?) ------------------ Save our children from the TAAS test: TAAS test report card TAAS test fact sheet
I use a George Foreman grill, does that count? ------------------ Cheerleaders are just dancers who've gone r****ded. visit www.swirve.com
I also own a NB smoker. It's an older version of the Black Diamond model. I've had it for almost 10 years now. I'll be smoking turkeys and chickens for thanksgiving soon. I agree about the pecan wood but that is hard to come by where I'm at. I normally use mesquite or oak. The biggest problem I have with the NB smoker is keeping the heat down. They are difficult to keep regulated to a steady temp. When I smoke large items I can count on being up all night. ------------------
So, is smoking your BBQ a good thing? I'm up here in DC and don't know anybody that does this. It is like a Texas thing??? I heard you guys know your BBQ, but how much better could it be that you would pay that much money... ------------------ humble, but hungry.
OK...just got back from a quickie to Klose Pits on 34th. Loovely. Pole...I don't think I'll be getting that "backyard entertainer" for $2275. That is so awesome. Their cheapest vertical has this shape: <font face="courier"> /-\ | | | | \-/ <- [Horizontal] <-[]<font color="f7f7f7"> ......................</font><font face="courier">firebox</font></font> Now that must work well for Slow Smoking with the verticle chamber an entire chamber away from the firebox. But $1225 is not going to happen either. I might get the lower models though. Much more than a New Braunfels for sure. Questions: These all come with baffles and really nice stainless steel thermometers built-in. Plus thick guage steel construction. How much does this help me control tempatures and hot/cold spots? Baffles are not in the Hondo (i don't think). My impression is the baffle is one key to more even convection that you should look for when purchasing. There is a $250 difference. Is it worth it? Will it be easier for a novice to control tempature without "tuning" the pit? thx [This message has been edited by heypartner (edited October 10, 2000).]
PSJ Oh my poor yankee friend, you have not eaten good barbecue until you have a slow smoked brisket or roast. And do NOT fall for that mesquite junk they sell in barbecue chains. Pecan is the only way to go. It is more than just the meat, it is the whole barbecue experience. If you are cooking during the day, you start about 5 in the morning by getting the fire started and the meat on the grill. Later (about noon) you pop your first beer. About 2 in the afternoon, all the friends start to arrive. Then, about 5 or 6 in the afternoon, when everyone has arrived, a case of beer is gone and you are starving, you pull that 13 pound chunk of meat off the grill and slice it open....and if you did it right....you become King and Lord Master of everyone around you. The power inherent in those who can cook a brisket to perfection is intoxicating. Or maybe it's just the beer. ------------------ Save our children from the TAAS test: TAAS test report card TAAS test fact sheet
HP: The thicker the steel, the longer it will hold whatever temp you are cooking at. (This has to do with atmospheric temp affecting the interior temp.) And you are right about the baffles, these are to eliminate the hot and cold spots and make a more even temp inside the cooking chamber. Baffles make a more even "flow" thru from one chamber to the next. If you have the money, I'd get it. What was the cost? ------------------ Save our children from the TAAS test: TAAS test report card TAAS test fact sheet [This message has been edited by Behad (edited October 10, 2000).]
