Shopping an Outdoor Smoker. Advice needed!

[dfergie]

You can smell the smoke... there are remote thermometers available... but like my Brinkmann the thermometer built onto it would glaze over from smoke and was hard to see...rocky another Staff member has one and can comment on it. I know of 6 people that bought based on my recommendations here in these parts...

 

[stimpson]

The Orion won't give off the smoke smell? I want to smell up the entire neighborhood!

To me that's a huge factor in the decision process. I love it when I go outside and smell a neighbors grill. It's even better when I see smoke rollin over the fence from a smoker, and the smell!!!!!!!!! I do like the quick cook times and the way the Orion is built. It's a good looking smoker. There is one plus to the lack of smoke from the Orion, you could put it inside your garage, close to open door if you need to do some smokin when it's raining, and not have to worry about smoking up the garage.

 

[stimpson]

You can smell the smoke... there are remote thermometers available... but like my Brinkmann the thermometer built onto it would glaze over from smoke and was hard to see...rocky another Staff member has one and can comment on it. I know of 6 people that bought based on my recommendations here in these parts...

I was typing my last post when you did yours, so, I didn't know you could smell the smoke from the Orion. I was under the impression that it's a well sealed cooking cylinder to ensure the convection current reamins strong, there for, not a lot of anything getting outside the cooker. Still undecided, but after reading all your posts in the other thread, man, it all sounds so good!!!!!!!!!!!

 

[dfergie]

Enough smoke or steam sneaks by to get your mouth to watering...

 

[csschrot]

I understand you hestitation with the smoker I suggested. The thing I like is that it would be easy to do cold smoking. I can't wait to cold smoke a turkey then throw it in the deep frier for some really good turkey.

 

[stimpson]

Enough smoke or steam sneaks by to get your mouth to watering...

Gotcha!!!!! Is it enough to get the neighbors mouths watering?????

 

[dfergie]

Gotcha!!!!! Is it enough to get the neighbors mouths watering?????

I live in the country, with the prevailing winds coming from the west and no one directly to the east for miles... probably not..

 

[navychop]

NOTE: I edited my earlier post to remove the link to kamado.com. Yes, I mention them here and folks can still type it in and go there. But it's the clearest way I know of to warn people off. Don't be wowed by their sale. Before dealing with them, please read this link.

 

[navychop]

Well, since I mentioned ceramic smokers earlier, I've done a little research. IF you are considering a ceramic "kamado" style smoker/grill, I suggest you look at the below brands. I think I've tracked down all of them and culled the bad ones out:

Grill Dome

Primo Grill

Komodo Kamado

Imperial
(earthenware, not ceramic)

Avoid anything made of portland cement. Wiki has some nice info.

And, of course, the Big Green Egg.

 

[charper1]

http://www.partygrills.com/

http://www.jrenterprises.com/smokers.html

http://www.tejassmokers.com/smoker.htm






Call me old fashion but I want a traditional wood fire smoke for my food.

 

[HD MM]

Ok, the Big Green Egg and other Expensive smokers are out. Again, this is my first smoker, so I'd like to get my feet wet before purchasing the best smoker available for $400, $700 or even $1k+.

I thought about this purchase a lot last night and even brought my wife into the discussion. She basically said the Orion appears to be just a glorified outdoor convection oven. Which there's nothing wrong with, since we would be able to cook whole turkeys, chickens and other meat at lightning quick speeds, but is that what I really wanted??

She asked me if the simplicity and quickness would be part of the "art" and "technique" that is outdoor smoking? Then she asked whether or not ribs and other meat would have that "crusty" outer layer that smokers are known for? I answered "NO" for both questions.

It was then I fully realized, the Orion (while quite a concept and design), isn't a "real" smoker. I want to smoke outside all day in preparation of a meal that I can feel that sense of accomplishment upon completion. If I wanted quick and easy, I'd use my 42,000 BTU Natural Gas Weber- Genesis!

I think I'm gonna pick up the WSM this weekend. The Orion just seems like a George Foreman Grill for BBQ. I would feel like I was cheating if I used this, if you know what I mean....

 

[Kevinw]

If cost is an issue I'd try the smoker I got. I set the heat about 190-200 and cook Butts or brisket for about 12 hours. I'll do turkeys and Ribs for about 7hrs. Salmon and Chicken breast about 2 hours.


Propane Smokers - The Lowdown on Gas Vs. Wood

 

[HD MM]

If cost is an issue I'd try the smoker I got. I set the heat about 190-200 and cook Butts or brisket for about 12 hours. I'll do turkeys and Ribs for about 7hrs. Salmon and Chicken breast about 2 hours.


Propane Smokers - The Lowdown on Gas Vs. Wood

Cost is less of a factor, instead it's more of a principle thing. I do however think it's wise not to go all out on a "superior" smoker. That's why I eliminated the Big Green Egg. I'll save that for when I'm a pro.

And I've already decided against a propane style smoker, like yours. I'm going all-natural, coal/wood style. Just seems more typical for a "real" smoker.

 

[navychop]

Yep, Charper listed some nice metal ones. In my list of ceramic ones, I left off the BGE. Big Green Egg. Just an oversight on my part, now corrected.

 

[delos]

BBQ or Cook

I have an offset Texas Smoker by Klose out of Houston. I know that is not what you are looking for right now. But if you want to Smoke (BBQ) the Weber and even Electric Water type smokers can give you great results. I would go with the Weber. If time is a factor there are other methods to Cook, but you will NOT get the same results. Smoking (BBQ) takes time. There is no way to rush it and get the same results.

Good Luck.

 

[NightRyder]

Get the WSM and follow the tips on the Virtual Bullet web site. You'll get some great BBQ and time to decide if you want to move up/on to something else.

NightRyder

 

[HD MM]

Get the WSM and follow the tips on the Virtual Bullet web site. You'll get some great BBQ and time to decide if you want to move up/on to something else.

NightRyder

Good advice. I will be at The Home Depot tomorrow in search of one...

 

[charper1]

If cost is an issue I'd try the smoker I got. I set the heat about 190-200 and cook Butts or brisket for about 12 hours. I'll do turkeys and Ribs for about 7hrs. Salmon and Chicken breast about 2 hours.


Propane Smokers - The Lowdown on Gas Vs. Wood

Odd about that article; he is simply using propane as the source fire; but he is STILL using real wood for the "cooking smoke".


THE BIG LAUGH WAS HERE: and a total joke comment it is.

"I even had some people from south Texas... barbecue connoisseurs, tell me it was the best they had ever eaten. Did I tell them it was smoked in a propane smoker? No. Of course not. It would have hurt their pride but I know and that's what counts."

 

[harshness]

The hot ticket in this area of the country seems to be the Traeger pellet smokers. They require 110VAC, but even the smaller ones will do a turkey in a couple hours. It starts and runs automatically until you turn it off.

 

[navychop]

I keep reading about speed. That's not what smokers are about. They're about low and slow. This tenderizes cheap cuts, such as pork butt. It reduces shrinkage. I produces a flavor all it's own.

If you want fast, use a big microwave.