HP....I'm not crazy about a "smoked" taste to my fresh salsa, but I do always roast my peppers. As for the fajitas....I don't know. All I know is to get rid of that membrane! Red....if you're in Seattle, your choices are probably limited as I doubt BBQ is much of a phenomena there. Nevertheless, I found this one guy who said he found New Braunfels smokers in a Home Depot in Portland. http://www.bbqsource.com/wwwboard/messages/2241.shtml Here in Houston, most of us would probably buy them at Academy Sports and Outdoors. You might also check Sam's wholesale clubs or Costco.
Another thing, Red....you may want to e-mail these guys and ask them where is the best place A Pacific Northwest BBQ Team
Sweeeeet Pole...thanks I found an online store that has the Longorn smoker with free shipping. but ill email those guys and double check. now if only th esun were to come out. couple nights ago at 6:30 i was outside with a flashlight cooking steaks on the grill.
My buddy got a pellet smoker and absolutely loves it (not a Traeger but the next step down price-wise). Takes some of the "fun" and skill out of it, they're pretty much idiot-proof ("cheater pit" in bbq circles). I want one. Probably not what you're looking for, but this little gizmo looks pretty awesome: https://www.ninjakitchen.com/products/ninja-woodfire-8-in-1-outdoor-oven-zidOO101B
Thanks! I’m all in on efficiency vs work. What did your buddy get? I saw a commercial (gasp) for those ninja wood-fired. They look cool. I’ll wait a year or so until the hype wears off to get them cheaper.
Yeah, first I heard of the ninja thing was a commercial during the Stros game yesterday. Other companies will copy that idea, so there will eventually be various options. These are cool, I've seen one in use one time. Never could justify spending 3K on it though. https://cajunmicrowaves.com/ I'll shoot a text out (or, gasp, a phone call) in a bit and ask what make/model of smoker he bought.
Thanks, appreciate it. I’m not enough of a foodie to want to spend $3k on any cooking appliance. However, one of the things in life that gives me great pleasure is good brisket, so I’ll stretch even for a Traeger.
https://www.tractorsupply.com/tsc/p...opping&utm_campaign=&utm_content=Organic_Feed If you want bluetooth or wifi capability it's a couple hundred more. He's had his for 2ish years and said "No complaints, dude you should have one. No comparison."
I have a vertical smoker version of this with the bluetooth/wifi, it's by far the easiest, most consistent way to smoke meat.
Heh...my buddy (also a Robert, you don't live in New Mexico do you?) just texted me this: "Once you get one of these smokers, you'll feel dumb for not making the switch long ago. I know you will. Grilling, or especially smoking meat is soooooo much easier this way, and there is no downside. Any other method is archaic. Period."
No downside? Sorry, that’s not true at volume. For y’all hacks out there doing small shlt, I can see why he might think that. bang for the buck on smoker size is top priority for me. A custom Klose that supports 6 briskets is close to the same prize of a Traeger that might do two. And, for the record, when it comes to brisket, Traegers don’t mop the freaking thing for you, so there really is no extra work stoking the fire, when you already want to mop and rotate. I actually mop more than I stoke, so a pellet isn’t making the effort less … for me at least. When ppl say, “it’s so much easier”, I just don’t think they know how easy it is to maintain a fire to begin with. ofc, you’ll need a legit smoker to begin with, as well.
Thanks. That’s a lot of area. The Traeger 22 is about half that for the same price at Best Buy right now but it doesn’t have wifi/Bluetooth for monitoring, which I like. -rubs chin- I’m white, that means my family is small and I don’t talk to half of them anyway. What would I do with six briskets? Semi-serious question.
When I need to cook 6 briskets, or 16, I use our smoker that has 2 axles and a trailer hitch. I kinda figured, knowing my audience and all, that a pellet smoker was more in line with your wants and needs.
No....I know exactly how to maintain a fire and I've used MANY smokers over the years from small offset smokers where you could do basically one brisket at a time to ridiculous 300 gallon smokers built into trailers that you pull behind your truck where you could do a dozen at a time. With my vertical smoker, I could do 5 or maybe 6 briskets at a time if I wanted to....but I've never had a need for it. When I say it is easier, It can maintain a consistent temperature without any real need to monitor it other than making sure the water pan is full every 4-6 hours AND you can monitor meat thermometers via your phone AND have the smoker automatically turn the heat down once the proper internal temperature is reached so there's no chance of over cooking. That allows you to do a lot of other **** at the same time. Also, I use dry rubs, so there's no "mopping". From what I've seen, the only downsides are that most of the pellet smokers on the market are built with fairly thin metal and the quality of pellets available vary dramatically. These two things can cause temperature irregularities. So, basically don't buy shitty quality pellets and if you want to smoke in super cold weather, you might have to do a little bit of extra work to ensure 100% consistent temperature. For me, those are minor downsides that are dwarfed by the benefits. If I find one that is made with quarter inch steel, then I'll definitely consider trading up, but I have been nothing but pleasantly surprised with the results....to the point where I no longer have any desire to go back to the old way, I've given away my other smokers except for the ridiculous 300 gallon one that i still technically have but is on essentially permanent loan.
If you want multi-purpose, recommend a ceramic like a big green egg or a Kamado Joe. Great for grilling as well and hold a very steady temp. But the large sized ones limit what you can cook at one time. And the XL’s are huge. I have a ceramic and also a Backwoods G2 cabinet smoker that is awesome, but I finally Caved in last year and got a RecTec RT-700 pellet smoker and love it. So easy. Now, my brisket has a better smoke flavor with the other two traditionals, but I can’t tell the difference with pork butts or ribs or chicken, although I smoke pork with apple wood so it already has a mild smoke Flavor profile. While the brisket using post oak pellets only has like 85% of the smoke flavor vs traditional, no one but me seems to notice. And the convenience, ease makes it worth it. Just turn it on and set your phone and you are good until you wrap (butcher paper for brisket/foil for swine) other than spritzing after a few hours of smoke. It could probably hold 4 briskets but I never smoke mOre than 1 at a time and one-two butts and 3-4 racks of ribs max. Love it and it is sturdy as hell and holds temps perfectly and has a great app. I spent years as a purist and enjoyed tooling around with the smoker during the cook but in middle age I just want ease and consistency and a good meal
This one https://bbs.clutchfans.net/threads/bbq-smokers.52186/page-3#post-14876788 Just don't tell HeyP
