Best outdoor grills & accessories according to redditors

We found 1,785 Reddit comments discussing the best outdoor grills & accessories. We ranked the 793 resulting products by number of redditors who mentioned them. Here are the top 20.

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Outdoor cooking fuel & firestarters

Top Reddit comments about Grills & Outdoor Cooking:

u/piranhasaurusTex · 55 pointsr/funny

So in the past year, I've received 2 unordered packages from amazon. The first was a set of 2 really nice wind chimes. We assumed they were from my mother-in-law cause the box came at the same time as the rest of the stuff she sent. But come Christmas morning, when we called her, she said she didn't send them. We asked around, every one we thought might send us the wind chimes, but no one owned up to it.

The second thing was a nice smoker that was addressed to me (my husband and both use his amazon account) and it arrived on my birthday. Again, no one owned up to it. The funny thing is, it's something my husband would want. He's recently gotten into bbq and smoking. So it turned it ok. And I love my windchimes.

u/Khal___Brogo · 20 pointsr/DiWHY

If they purchased the proper gasket tape its fine. Its called fireblack or lavalock depending on the company you purchase it from. It's used to seal smokers and grills. With Charcoal or stick burner grill/smokers you don't want any additional air getting in from cracks that could fluctuate your temperature. If you are trying to smoke a brisket you want to keep the temp even, steady, and low and the additional air will cause your fuel to burn hotter and produce black acrid smoke that will make it taste poorly. If the gasket tape isn't directly in the flame it shouldn't burn. The ambient heat shouldn't cause it to off gas chemicals.


u/lancemmorgan · 16 pointsr/BBQ

Return the lighter fluid for one of these, if you don’t want your food tasting like lighter fluid. Weber Stephen Company 7429 Rapid Fire Chimney Starter, Silver

u/bjpirt · 16 pointsr/smoking

Interesting - I'd never heard of a pressure smoker before. Found a few online for others who are interested:

u/fiveguyswhore · 15 pointsr/smoking

Weber Smoky Mountain 18.5" version

Also known around here as a WSM. Get some of the gasket liner to put around the door. Mmmmmmmmmmmmmmmmmmmmmmm.

u/Deranged40 · 11 pointsr/Homebrewing
u/bigbadboots · 11 pointsr/smoking

Have you thought about looking into a pressure smoker? My dad has one in his apartment and he likes it a lot.

There's also a cheaper 5 QT version:

u/FuzzySpit · 11 pointsr/smoking

If he doesn't already have a good thermometer, there are two types he should own.

Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set

Alpha Grillers Instant Read Meat Thermometer.

u/Cdresden · 9 pointsr/HotPeppers

So by fermenting the sauce, you encourage lactic acid bacteria like Lactobacillus to give the sauce a distinctive sour taste. It's the same process that takes place with sauerkraut and kimchi. The bacteria that do the work are halophilic, which means they are salt tolerant. Lots of molds and bad bacteria can't tolerate salt. So by salting the raw sauce, you encourage the good microorganisms, and discourage the bad ones.

If you look at the nutrition labels of fermented chile sauces, most won't include vinegar. (They might add citric acid as a preservative.) So the lowdown is you don't need to add vinegar. Just like sourdough, it's going to get sour on its own. Actually, starting with vinegar will slightly inhibit the fermentation process.

This fermentation process is used in countless forms around the world to preserve vegetable products. So, provided the mixture is salted, it won't go bad if you keep fermenting it for longer than a week. People store fermented sauce in jars in a cool place all winter long, and it just keeps getting sourer and sourer. You can ferment your sauces until they achieve a piquancy you find acceptable, then boil and bottle. You should get some pH test strips at a pharmacy or department store; you need to have a pH of 4.6 or lower to prevent risk of botulism.

As far as exotic sauces, well, you can do a Caribbean style sauce with carrots onions, garlic and habaneros/scotch bonnets. Or you might make a sriracha style sauce, but add smoked onions and/or garlic. I recommend a stovetop smoker.

u/B-Wing · 9 pointsr/smoking

I searched for all the mods before I used my wsm but I haven't really seen a need for any of them. Totally stock it holds great temps and smokes like a dream.

My main recommendation for gift ideas is a good wireless thermometer (link).

u/servo386 · 9 pointsr/smoking

Lavalock/fireblack self adhering gasket

Edit: this LavaLock 12 GREY High Performance BBQ gasket smoker seal SELF STICK

u/jason9045 · 8 pointsr/BBQ

I've had the Maverick ET-733 for a little bit now. I like it pretty well.

u/kaidomac · 8 pointsr/grilling

TL;DR warning

Are you willing to invest in some tools? Do you like Five Guys? (skinny burgers) The fastest burger procedure that I know of is Kenji's Ultra-Smash technique, which makes a pair of thin patties in no time. Takes about a minute per burger (two patties with cheese). Details here:

You can also do a regular smash burger, which is thicker (McDonalds-thin), but takes longer (~1.5 minutes per side, about 3 minutes total per burger):

The advantage of the ultra-smash is that it's super quick & you can toss a piece of cheese to melt between two patties, so you can pump out a ton of burgers in no time. You will need a few tools, namely:

  1. A metal cooking surface
  2. A hi-temp heat source
  3. A smashing tool
  4. A high-quality spatula
  5. A scraper (if doing ultra-smash)
  6. A cheap IR temp gun
  7. A cheap digital kitchen scale

    It's not rocket science, but getting a proper setup will let you have a workflow that makes cooking for a crowd a breeze. I have a big extended family, so I cook in bulk a lot, but I also use this for just my immediate family because it's so fast to get setup. There is an up-front investment required, but everything you'll buy will pretty much last forever, so it's worth it if you like to eat burgers!

    So the first two things you need are a metal cooking surface & a heat source that can pump out a lot of heat. I don't recommend a regular grill because they simply don't get hot enough; you need 600 to 700F to do this. You can either do a compact setup (a 2-burger surface with a single burner) or invest in a quality flat-top setup (more expensive, but lets you do more burgers at once). The ideal surface to do this on is a Baking Steel, which is very expensive. There are knockoffs for cheaper, but I like BS because they have a Griddle version with grooves to catch the grease:

    You can also do it with cast iron. Lodge has a griddle for $25:

    If I'm just doing a single regular smash burger at a time, I use a 12" cast-iron pan. $28:

    If you do get into cast-iron, read up on this seasoning procedure (i.e. the way to keep it smooth & slippery without Teflon). It's a bit of a pain, but it's worth learning because anything you buy in cast-iron can be handed down to your kids because it lasts forever:

    You will want a heavy smashing tool as well. I have this massive 2.5-pound cast-iron press. It fits inside the 12" pan above (but not the 10"). $13:

    If you plan on doing ultra-smash burgers, you'll need a scraper. This is the one Kenji recommends, but you can probably find something locally: (Home Depot or Lowes)

    Anyway, getting back to the cooking part: you'll need a hi-temp burner. I like Bayou Burners, they sell them on Amazon. I have an SP10: ($50)

    I use that with my 12" cast-iron pan for when I'm just doing a few burgers for the family. 15 minutes = 5 burgers. You can also slap a flat surface like a cast-iron griddle or Baking Steel on that puppy. Also comes in a square version (not sure how the BTU's compare). I also have some KAB4 burners that I use with my Baking Steel, among other things. More expensive, but larger shell & burner: (more even heat over the cooking surface)

    For cooking more at a time, you can get a cooktop. Blackstone has a 36" cooktop available, but it doesn't get very hot (don't get me wrong, it's an awesome tool, but I've had trouble breaking 500F on mine, which means you're not cooking 1-minute burgers on it, plus the heating is kind of uneven, so you have to work in the hot spots for faster cook times). Also comes in a slightly smaller 28" version (but it's only like $50 less, so it makes more sense to get the full-sized version because you get so much more cooking area). The nice thing with this setup is that for $299 (or a bit less if you shop around at places like Cabela's), you can cook like 20 burgers at a time, it's absolutely insane! I make epic breakfasts on it. Plus it folds up for transport, which is really handy. We use it for all of our family events & holidays:

    A better version is from Tejas Smokers. They make camping stove carts that have burners built-in & have griddles available separately. They get super hot, downside is the cost: you can easily spend $700 on a nice setup.

    Oh yeah, Blackstone did just come out with a compact outdoor griddle which can run off those little one-pound green tanks if you want. They go for around $99 ($79 if you have an Ace Hardware near you). I have not tried this, but it gets good reviews. I'd be curious to see what kind of temperatures it can achieve:

    So that's a basic introduction to the cooktops: you need some kind of decently-sized metal surface, a hi-temp burner, a smashing tool, and optionally (but recommended) a scraper. You will also want to get a strong, high-quality spatula. A good one is $32:

    Available here:

    If you opt for cast-iron, get an infrared temperature gun (doesn't work too well on shiny metal surfaces like steel tho). $17:

    A cheap digital kitchen scale is useful too, for measuring out the proper amount of meat. $14:

    This collection of tools ensures that you have the proper workflow: a metal surface to cook on, the ability to bring the surface to a high temperature (and know what that temperature is for precise control), the ability to weigh your meat so you can pre-measure out what you need, the ability to smash the burger down, and also to properly scrape it off. Again, it's not rocket science, but if you have a wussy grill or a crappy surface or weak smashing/scraping tools, you're gonna have a bad time. You just need the right setup to pump burgers out fast!

    So on to prep. For ultra-smash, you do a pair of 2-ounce ground beef balls. In the tutorial above, they use a mix of meat for 25% fat. I just grab some regular 80/20 ground plus some salt & pepper. For regular smash burgers, do a single 4-ounce ball (optionally 5 ounces...useful if you have a big cooktop for a bunch of burgers at one time & are only doing a single patty per burger). The nice thing is, there's no special prep required for the meat, so you can make all of your burger balls ahead of time. If you have 10 people & are doing ultra-smash, let's say half of them get 2 burgers, so 15 burgers total, or thirty 2oz balls. If you have 20 people & are doing regular smash, again with half getting an extra burger, that's 30 burgers total or thirty 4 or 5oz balls. So that takes care of prep...adjust as needed. If you're feeding mostly dudes, you'll want to add more seconds (and thirds) to the equation.

    There are a variety of buns you can get. Crap buns will make for a crap burger. See if you can find potato buns or brioche buns. Those are pretty soft. Buns aren't overly hard to make, but I have yet to find a decent recipe that takes under 40 minutes, so I usually only doing fancy home-baked buns for my family rather than a crowd. Buying 5 or 10 pounds of ground beef & making smash balls out of them will take you all of ten minutes, but making buns can take forever. Here's a good recipe if you want to try it out tho:

    Or this, if you wanna get crazy:

    Or this one, nom nom nom:

    But eh, just hit up Sam's/Coscto/BJ's and buy some hamburger buns in bulk, problem solved. Or find a local bakery that has good rolls. There's a good shootout of buns here:

u/kylemaoin · 7 pointsr/motorcycles

Clean with kerosene, lube with Maxima Chain Wax. Only other things you'll need are a grunge brush, rags, and a cereal box or something to put between the chain and wheel so you don't get it covered in dirt and lube. Watch a couple short youtube vids and you'll get the idea.

Everyone prefers different products but that's what I use. Stay away from WD40 simply to avoid the grief of listening to people argue about how it is/isn't a lubricant and how it will/won't destroy the chain.

u/w0lf3h · 7 pointsr/motorcycles

I use kerosene in a spray bottle as a cleaner. Grunge brush and/or toothbrush and shop rags to scrub. Maxima chain wax to lube. Have had good results.

u/elkster88 · 7 pointsr/motorcycles

> you need to pressure wash that stuff off

Be extremely careful using a pressure washer on your bike, especially near the chain and the wheel bearings. Water under high pressure can easily be forced past the chain's O-rings and the wheel bearing oil seals, and they will be ruined soon.

Best way to clean the chain is with kerosene (AKA paraffin) and a brush. I like my Grunge Brush for this task.

u/tilhow2reddit · 7 pointsr/grilling

Decent thermometer.

I own this one it's cheap, and accurate. It could report a temp faster but it's not so slow that I overcook things. There are better thermometers out there, and you'll want to get a dual probe with a remote fancy thing like this later (especially useful for smoking)

BBQ gloves are a good idea as well.

Good tongs I have some that are similar to this, and I really like them. Other people like a springier tong with a little more give to the ends. (I had them, I hated them.) For these probably go to a store, and try some out. Just pick up random shit on the shelves at Bed Bath and Beyond with tongs until you find the ones you like.

u/RebelWithoutASauce · 6 pointsr/Charcuterie

That is some serious devotion to curing meat!

Another reddit user turned me on to this product for cold-smoking:

I have successfully cold-smoked a lot of sausage in a cold smoker made out of a large carboard box. I just sit this thing in a metal tray and light it up. Since it just smoulders, it produces almost no heat. I'll bet you could put this inside an unlit green egg to make a cold smoker.

u/vhsrescue · 6 pointsr/smoking

If they allow burning charcoal and such, 14 inch weber smokey mountain. Right on the $ with your budget too. I have to cut a 3 pound slab of st. louis cut ribs in half to get it to fit, but it works. I smoked a 12 pound turkey (came out perfect) in one of these for thanksgiving, and a 3 pound tri tip was my first cook. for recipes and ideas

u/Baconist · 6 pointsr/BBQ

The analog lid thermometers are unreliable anyway, I never look at mine. Your best bet is a probe thermometer that you can use to monitor the temperature; a dual probe that monitors both cooker and meat temp is even better.

This one is highly recommended by Meathead and I've been using mine for over 4 years now.

u/chasing-the-sun · 5 pointsr/AskCulinary

What's your home ventilation like? Depending on that you have a couple of options:

  • Wok smoking - use a foil-lined wok with a wire rack and tight-fitting lid.

  • A stovetop smoker - same principle as the above, but a dedicated pan you can buy for the purpose. Looks to have a larger area for smoking than a wok would provide.

  • Dhungar technique - you light a lump of charcoal and leave it in your covered pan for like 30 seconds.

    If your kitchen is poorly ventilated, then I'd recommend using a smoky ingredient (liquid smoke, smoked paprika, smoked cheese, etc.) instead.
u/wdjm · 5 pointsr/Cooking

Well, if you can afford it (or you can team up with other family members like I did), I got my dad a counter top pressure smoker. Although since I haven't even wrapped it yet, much less has he opened & used it...I can't give you a review of it..

u/manaworkin · 5 pointsr/smoking

I straight up love my masterbuilt electric smoker. I started with a drum grill, moved up to a water smoker and finally upgraded to a masterbuilt 40. I gotta say, I'm never going back. I mean there's a certain primal enjoyment that comes from charcoal but electric is so much easier and more precise. No dumping ash everywhere, no wearing a thick cloud of smoke every time I tend to it, warms up quickly, the built in meat thermometer is great for larger items, the remote with temp and time display comes in handy, the insane amount of room for food (seriously I can fit like two turkeys in there and still have room for ribs). Lets not forget cleanup, stainless steel racks and water tray that can go straight from smoker to dishwasher. And should you ever feel that you don't get the smoke you want, they make sweet little pellet trays that fit right next to the heating element.

u/braxvang · 5 pointsr/mead

2.5 lbs honey (1 gallon carboy). I let it ferment with Raspberries, Oranges, and Blueberries for 4 weeks. Then I transferred to secondary and added a handful of Jack Daniel's wood chips (yes, the ones used for smoking food!). It has been in the secondary for 3 weeks, there is still a small amount of fermentation occurring. Does anyone have any good / bad experiences with using Jack Daniel's wood chips (These specifically: in their mead?

u/FoodBeerBikesMusic · 5 pointsr/Cooking

They suck.

It’s a plastic plunger with a spring. It’s held in place (down) with wax. That wax is supposed to melt at a certain temperature and pop up the timer. The problem is - first of all- that they’re supposed to pop at 180f. By the time the damned thing pops, it’s already too late....and then figure in “carryover cooking” - the fact that the temperature continues to rise - and you’re looking at dry, tough, tasteless meat.

Best bet is an instant read thermometer. That will tell you when to take the bird out before it’s overdone. Stick it in the thickest part of the breast or thigh. The reason the instant read is nice is because you can watch the reading as you slide it into the meat and go by the lowest reading.

I have a Thermapen, but people have said they also make a model that’s just as good and not as spendy. (But I use mine for cooking, grilling, making beer and maple syrup, so I get my money’s worth).

You could also go with a BBQ thermometer. That will let you monitor the temp continuously - but it’s more of a one trick pony than a regular instant read. I had one of these and it works really well. (I gave it to my son and bought a Smoke because I’m a Thermoworks whore and the UI on the Maverick was annoying).

u/ChiefSittingBear · 5 pointsr/grilling

I know you've already been recommended the Maverick thermometer for monitoring cooks, but that's not accurate enough or quick enough for thin meats and not quick enough to use to check multiple items. Also it's low heat rating means it's not for grilling, only for BBQ. Is is really great for low and slow though, it's my favorite accessory I've ever gotten. The ET-733 is their newest one, it's $69.99.

BUT! You also need a reliable, instant read thermometer. This is what you'll use for grilling those steaks and hamburgers and smoking chickens and such. There's lots available, but I really like the thermopop. It's made by the company that makes the ever popular thermopen, just much cheaper. It's almost as quick of a temp read.

u/BillWeld · 5 pointsr/smoking

This. Electric is convenient but makes inferior BBQ. Just work down this list and stop when you've spent enough money.

u/pewpnugz · 5 pointsr/smoking

So I didn't really use an 'all-in-one' guide kind of a method, mostly just creeping on here and then taking the best videos, sites, and recommendations from it all.

Best video to watch for trimming a brisket, I found was the BBQ with Franklin video; I watched it a few times, and watched it while I was trimming, and still feel like I didn't quite do it "right". It's intimidating once it's in front of you. Thought I knew what the point and the flat were, and it's pretty obvious, but once I started trimming, and it started looking more uniform, I kind of lost track of where I was a bit.

Brisket weight, I honestly went with the cheapest one they had at the butcher shop near my house - I didn't want to waste my money on something huge, or nice, but wanted to try a full packer and not a pre-trimmed cut. Went with a 9lb brisket for like $30.

I used a Maverick ET733 thermometer but like I said, between the two probes I've noticed smoking other things that they're off about 10deg between each other. From what I've seen on this forum, the WSM forum and other places, they're pretty accurate out of the box; I think I got a bad set of probes. I also have a thermapen for steaks and stuff so those got me in the ballpark on internal temp and smoker temp and the thermapen kind of helped verify everything at the end.

Smoked with hickory wood chunks. I would've used apple or cherry (out of preference), but when I went into my garage, that's all I had left, so that's what I went with. Used the minion method for wood/coals. Only really checked on it about 3x the whole time because I was working on other things and didn't want to keep checking and extending the cook time by opening and closing the smoker; didn't spray it, didn't wrap it during the smoke. Wrapped it in foil when I pulled it out for about an hour and a half on the countertop before I cut it. Chopped the point off and made burnt ends. :)

u/TomNJ · 5 pointsr/BBQ

Left to right...

  • 30" Masterbuilt vertical electric smoker (non-digital). The rig that started it all! Burned a lot of chips and really figured out my flavors on this bad boy. Nowadays it serves mostly as a hot box when I have a lot of people over.
  • Brinkmann Trailmaster Limited offset smoker. This is my main rig. It does great for a cheaper stick burner.
  • 20" Weber Kettle. Travels well, works great direct or indirect, and makes one hell of a pizza with my PizzaQue attachment.
  • Broilmaster H3XN gas grill tapped into my home's natural gas line. Of course the most expensive unit gets the least use.
  • 18.5" Weber Smokey Mountain. Given to me recently by a friend who is no longer using it and man this thing is a lot of fun to cook on.
u/Coreycummings · 4 pointsr/BBQ

I used this one works great Fireblack Hi Temp BBQ smoker Gasket Self Stick 15 ft High Heat 1/2 x 1/8 Black

u/tampon_whistle · 4 pointsr/Traeger

Also look into a nomex gasket for the lid, it will help with heat retention.

LavaLock 12 GREY High Performance BBQ gasket smoker seal SELF STICK

u/TexasWhiskey_ · 4 pointsr/webergrills
  1. Learn how to use a chimney starter. Not needed, but very nice, are the weber starting cubes.

  2. Learn how to use 2 zone cooking. is a great starter.

  3. If you want to upgrade your getup: Slow N Sear by Adrenaline BBQ Co is amazing and worth every dollar. Buy some bbq insulation for the lid as well, super cheap and prevents leaking.

    With this you can cook everything from amazing tuna steaks, to slow cook brisket.
u/jimbene14 · 4 pointsr/webergrills

Get a slow n sear
Adrenaline Barbecue Company Slow 'N Sear Plus - Version 2.0

u/dudemanbro_ · 4 pointsr/grilling

Slow n Sear!

Adrenaline Barbecue Company Slow 'N Sear Plus - Version 2.0

u/DarkAvenger42 · 4 pointsr/IAmA

As a fan of and dabbler in classic charcuterie, you can definitely make your own bacon, though I'm not sure of taking store bought bacon and curing it yourself. the main things you need are approximately,1/2 tsp prague powder #1(or pink curing salt), 1/8th cup kosher salt, 1 tsp black pepper, and 1/8th cup brown sugar for each pound of pork belly. Once you've made it a few times you can adjust seasonings, add different things like paprika, red pepper flakes or any number of other seasoning. the prague powder is what gives it the pink-ish color and the salt and sugar help cure it. you can also use different kinds of sugars when you are comfortable.

take the thick rind off of the pork belly and rub the curing mix all over it, put it in a ziplock bag in the fridge for 5-7 days, flipping every day. liquid will release and essentially turn it into a brine. this is good. after curing, take it out of the bag and rinse off all the extra salt and pat it dry, then put it back in the fridge uncovered on a baking rack for 6-12 hours. then smoke it at about 175 for about 3 hours or until internal temp of 150 in whatever smoking device you have access to. Before I got my bbq pit with a smokebox I started off with something similar to this. After smoking let it cool to room temp, then wrap it in plastic wrap and then cool it overnight. slice, fry, and enjoy.

What I normally do when I make it is after the final cooling stage I'll slice it all up and put on parchment paper and freeze it. Depending on what all they've done to your uncured bacon you might be able to do cure it like this but I've never done that so I don't know what would happen.

*edit* also instead of relying on some random person on reddit you can always look up a few recipes and go from there.

u/ShadeRonin · 4 pointsr/Homebrewing

I think the banjo burner is the best solution. I’ve used one for years in the backyard of my apartment in Brooklyn, NY.

Bayou Classic KAB4 High Pressure Banjo Cooker

The issue with jet burners (or anything that puts out a small, blowtorch-like flame) is uneven heating which could lead to scorched wort.

u/Its_0ver · 4 pointsr/Homebrewing

Just buy a burner if you don't care about the pot you could get a better for around the Same price.I have this guy and it's awesome

u/drebin8 · 4 pointsr/smoking

Used the Masterbuilt electric smoker. Smoked for ~12 hrs. Used this pork rub recipe as a base, with a few modifications (didn't have cumin or mustard seeds). Meat fell apart. Most tender pork I've ever had.

u/GWCad · 4 pointsr/sousvide

I use it in my weber smoker but it's incredibly versatile. They have a ton of information on the website. I did a whole day recently cold smoking these sea truffles as well as salt, grains, flour, butter, etc.

u/jasontkennedy · 4 pointsr/BBQ

Whilst appearing like a smart ass suggestion, I promise I'm being sincere. This will improve your product. I will never go back to a range top thermometer. Sensors FTW

u/TheSnideOne · 4 pointsr/pelletgrills

You can not go wrong with these.

However, I also have what is called "cash & carry" stores by me and I buy my pellets from them. They sell "Bear Mountain" pellets. I buy 20# bags of assorted woods and blend them myself, for $10.33 a bag. They burn great. Best, lowest cost, pellet I have personally found.

u/dmberger · 4 pointsr/Traeger

I've been a huge fan since I got mine at a local Ace Hardware. No mechanical or electrical issues, good smoked product (I don't use Traeger pellets much, I use these). Only weird issue I had was with the side broke off, cleanly, when I was pulling it back into the garage; the spot welding just gave way, I guess. I called, quickly got someone, they immediately sent me a replacement handle, and I was back in business two days later (the handle has no effect on smoking or other operations).

Admittedly, if someone is in this forum they're unlikely to dislike Traeger, but anectdotally I can't say anything bad about the smoker.

u/gladpants · 4 pointsr/smoking

2 things.

For quick setup and entry for really cheap is your Smoky Joe's big brother, the 22in Kettle. You can check for floor models at most box stores to see if you can get one cheap. (i just got my target floor model 22 in for $50 for the second year in a row) Or you can look on craigslist/FMP for the 22in for anywhere from $20-$50.

The other cheap option is Ugly Drum Smoker. Cheap and effective and fun to tinker with. Gives you tons of space to do small or big cooks.

Finally if you just want to spend $250

Very small so no room to scale but still good entry level. The issue for me is just because its just you and your boyfriend doesn't mean your cooking vessel shouldn't have the proper space for smoking.

A bigger vessel gives room to learn temp control and I loved the UDS for that reason.

Hopefully that is helpful.

u/McJames · 3 pointsr/Homebrewing

I used turkey fryers like the ones you linked for a while, but I got tired of the long times to get to a boil, especially when there was any wind or it was very cold outside. I switched to a banjo burner (Blichmann Top Tier), and never looked back. I LOVE that burner. It heats really fast, and seems to use less propane. Banjo burners aren't more efficient than the burner you have from a combustion standpoint, but I swear that the design ensures more of the heat gets to the kettle rather than into the surrounding air. Plus, I can easily convert it to natural gas if there is a connection nearby.

The Top Tier is a little overkill for most applications, honestly. If I had to do it over again, I'd probably get KAB4. It has the same burner as the Blichmann, and can also be converted to natural gas, if you desire. It's pricey compared to your burner, though.

u/whatudrivin · 3 pointsr/Homebrewing

8 gallon kettle. I was doing a 6 gallon boil. Should have added another 1/2 gallon and reduced my temp a bit as about 2ish gallons evaporated off during boil.

I was right outside my garage but I have seen many other people brewing outside. And yes since it is boiling I'm not too worried about contaminants.

I don't know much about burners but that one looks a bit flimsy. The ones I have weighs almost as much as a full tank of propane. Maybe 5lbs less or so. It's pretty stout. Just saw the name in my pictures. I am using a Bayou Classic burner. Found it online here:

And here it is from my LHBS site:

u/xrelaht · 3 pointsr/firewater

A couple changes I made to the standard design:
2' column instead of 500mm. Because 'murica, that's why! Similarly, the condenser jacket is 28" instead of 600mm and the inside of the condenser is 36" instead of 800mm.
Fluoroelastomer gasket for the keg-column connection. This stuff is rated for steam applications up to 400°F.
3/4" condenser with a 1" jacket.
At the suggestion of /u/sillycyco, a twisted piece of copper at the top of the condenser to slow the gas flow (I can't find copper wool ATM).
*A 45° elbow at the bottom to let the condensed stuff drop straight down into the collector. This is probably just paranoia on my part.

The burner underneath is a monster: 210000 btu! If I wasn't an idiot, I'd have gotten the one with the wider base so the keg would fit better. I'm probably going to need to build a stand, but this is working for now.

u/802bikeguy_com · 3 pointsr/Homebrewing

I have that burner, it works. However, a friend has a burner with a frame shaped like this one and it seems to be more efficient at directing more heat at the bottom of the pot and letting less escape up the sides of the pot. Our burners have the same exact gas manifold (his frame is just shaped like the one below, it doesn't have that fancy manifold).

YOU WANT A POT WITH A TRIPLE CLAD BOTTOM. The pot you linked to doesn't appear to have that. It distributes heat much better and prevents overheating at the bottom.

I use an 8.75 gallon pot for 5.5 gallon batches, cost me $60 shipped on ebay. This one is nicer than the one you linked to:

u/skitzo2000 · 3 pointsr/Homebrewing

I would get a KAB4 burner. It straddles the line between performance and price IMO. $80.00

For the kettle I would go a little bigger than 8 gallons, because the price difference isn't all that great. Plus if you plan to do BIAB you really need a bigger kettle. If your handy you could buy this one and add your own valve. If your not confident about drilling the hole and doing the work yourself, heres one with a valve included obviously that a little more expensive. $114.00

I like the vintage shop fermonster carboys. They are plastic and easy to clean. These are actually cheaper at my LHBS. $34.00

And Last you need either need a Bag for your kettle for BIAB or you could go the cooler route and get a bag for your cooler for MIAB.

The MIAB option is a little pricer but I prefer having a separate vessel for Mashing because theres less lifting to do and doing a sparge is a bit easier that way. So Another $43.50

And you can pick up a cooler at most Big box stores for like $20.00

That clocks in at $291.50 so just under budget.

u/austin713 · 3 pointsr/Homebrewing

coming from a guy that has been on the SP10 for over a year, spend the extra $30 and get the bigger Banjo style burner. it puts out way more heat and less time will be wasted waiting for strike temps and boils.

also, not sure if you are set on the keggle but having gallon markings on the inside of the kettle is amazing for BIAB, since you do everything in one vessel. it makes measuring out your strike water super easy. i have a 15 gal SS brewtech with the markings and its amazing. AIH has a 15 gal with markings for $119 and they offer the option of adding on a ballvalve for $28.

u/mdeckert · 3 pointsr/Homebrewing

After a 5 gal boil in the house the windows and walls were wet with condensation and my wife noticed and it has been propane and outdoor brewing ever since. I would recommend not messing around and just get the following burner to start. I have a collection of cheaper ones but they all burn a little poorly, making soot. I just picked up my second one of these babies so I can heat the both mash waster and the boil in style:

Bayou Classic KAB4 High Pressure Banjo Cooker

u/Nickosuave311 · 3 pointsr/Homebrewing

If you get a larger kettle, you will want a propane burner. Stovetops aren't all that effective at boiling 7-9 gallons of wort, especially electric and glass (shudder) stove tops. Get one that can put out more heat than you need: the price difference is worth it. This one I've heard excellent things about an is at a very good price. Although my burner setup is different, the burner and regulator is the exact same and works fantastic.

If you're ever going to consider doing BIAB, a 10.5 gallon pot may not cut it. You'd be close in total volume and likely need to do a dunk sparge to get the most out of it. However, if you had a 15 gallon kettle, you'd have more than enough space to do what you need. This would be perfect and allow you to add a ball valve.

RIMS and HERMS are for very advanced brewers who want complete control over mash temperatures during an intense multi-rest mash. Many homebrewers don't even consider going this route, even if they've brewed for years. It's also a more expensive investment and likely requires an electric setup. Just ignore it for now.

u/bender0877 · 3 pointsr/Homebrewing

Depends on your definition of cheap, but the Bayou KAB4 goes on sale for ~$70-75 pretty regularly.

u/TheDarkHorse83 · 3 pointsr/Homebrewing

From what I can tell, there are four kinds of propane burner heads.
The BG-14 - aka "Banjo burner" as seen on the KAB4
The BG-12 - as seen on the SQ14
the BG-10 - as seen on the SP10
and the jet burner - as seen on the SP1

Personally, I have two of the BG-10s, from Academy Sports, and they do rather well for me on a 5-gallon batch. Though, I will admit, that this winter I was gifted a banjo burner from my grandfather, it's been in his basement for 40+ years, and he used to use it for crab steaming. I can't wait to hook it up and see how she sings!

u/HelloSluggo · 3 pointsr/Homebrewing

For that much money, I'd look for something with a better stand to support the weight.

Also, you can get something in the "banjo-style" burner range for just a few dollars more. Much better stand as well.

And the new Anvil burner, at just a very few dollars more, looks really nice. I like the idea of having the regulator on the front of the burner stand, not at the tank.

u/NewlySouthern · 3 pointsr/Homebrewing

I bought a KAB4 burner. There are cheaper propane burners out there, but they are slower/lower BTU. The KAB4 is the same base banjo burner in a lot of the high end burners - like the edelmetal bru or the blitchmann hellfire - just with a different frame and at about half the price.

Since doing the kettle and the burner would probably hurt the budget too much, another option would just be to go with a turkey fryer setup. It'll be a smaller/crappier kettle and a worse burner, but something like this would get you going on larger batches for about $50

u/NotRunning201 · 3 pointsr/Homebrewing

This is on sale right now, it was a homebrew find posted on November 1st. I just ordered one.

u/machinehead933 · 3 pointsr/Homebrewing

You can't go wrong with the Blichmann, but if you want to save yourself about $50 you can pick up the KAB4

u/ambrace911 · 3 pointsr/smoking

I have one and I run it off my garage circuit. I also have a freezer hooked into the same outlet and use an extension cord. The house is 40 years old. I don't have any issues getting it up to its max 275 when the air temp is in the 20s. ( The walls are slightly insulated. I would say you probably had a bad unit.

This is the one I have

u/GeekDad12 · 3 pointsr/smoking

I am on the research phase for my first smoker as well. This electric one on Amazon is super well reviewed. I am curious what the folks here think.

Masterbuilt 20070910 30-Inch Black Electric Digital Smoker, Top Controller

u/GRVrush2112 · 3 pointsr/BBQ
u/Jwhartman · 3 pointsr/BBQ

I have really enjoyed my Masterbuilt Electric Smoker. Just be careful buying something like this if he hasn't talked about specific brands/methods of cooking. You don't want to spend a ton of time/money/effort buying something different than he was planning on using.

u/wetmosaic · 3 pointsr/breakingmom

I got my husband this smoker for Christmas a couple years ago, and he LOVES it. I also got him a "Project Smoke" cookbook with it, and he's made all kinds of things: wings, jerky, a Christmas turkey, ham, pulled pork, ribs, etc. Now, this is a guy who usually won't cook at all, like the most he's willing to do in the kitchen is heat up leftovers for himself. But he loves using the smoker. I think it has more than paid for itself in his enjoyment of it.

Masterbuilt 20070910 30-Inch Black Electric Digital Smoker, Top Controller

u/crux23 · 3 pointsr/smoking

I've got the a Masterbuilt 30'' Electric Smoker and I really like it. It's got a range of 150 to 275 degrees. Operates on a standard 110 volt outlet. Takes regular wood chips.

I really like the ability to set it up and walk away from it for hours. Electric is definitely one of the easiest ways to smoke.

u/mjxii · 3 pointsr/motorcycles

no. All chain maintenance can be done with rear tire still on. Can you imagine if you had to remove the tire to lube the chain? PITA just thinking about it.

get a grunge brush

u/Trazac · 3 pointsr/motorcycles

I use Kerosene to clean my chain. It's called Paraffin in other parts of the world. It's cheap and will last a long time. Buy a gallon alongside a spray bottle. Pretty sure it's well recommended for chain cleaning, but maybe someone will correct me.

I use a brush like this one. There are many like it, but that's the one I've used. Makes cleaning the chain a bit simpler.

u/iamacannibal · 3 pointsr/smoking

Put one of these in the bottom. Don't use the wood tray provided...apparently it's the best way. I have a master built electric and am ordering one of these soon.

A-MAZE-N Pellet Smoker

u/McFeely_Smackup · 3 pointsr/smoking

pellet grills just dont' generate the raw smoke that stick or charcoal does, that's the trade off for being able to walk away for 12 hours.

I recommend trying an A-maze-n smoke tray to get more raw smoke flavor. light both ends and you get a LOT of smoke.

u/---JustMe--- · 3 pointsr/smoking

Just buy the Amaze-N-Smoker (Or This One) and be done with it.

u/kdawg89 · 3 pointsr/Traeger

This is what I use and with free prime shipping it's awesome! CookinPellets 40PM Perfect Mix Smoking Pellets

u/Guano- · 3 pointsr/smoking
u/Geoff_Sanderson · 3 pointsr/BBQ

Nice build. Not sure if you're aware but Weber finally released the 14.5" Smokey Mountain.

u/wharpua · 3 pointsr/smoking

Honestly, I was really hoping this was a joke post. Years back we went to my sister-in-law's family for Thanksgiving and saw her "I'm the patriarch of this household" dad pull the turkey out and give that pop out thing a few flicks before shoving it back in the oven. I knew right then that it was going to be a disappointing meal.

I'm kind of amazed that anyone would be getting into smoking without some kind of legit thermometer set up. Looks like the entry level Maverick remote thermometer has gotten fancier since I got mine - the one I have has been totally solid for the last several years. Highly recommended, I wouldn't ever try smoking something without it.

u/totaldrk62 · 3 pointsr/smoking

Same here. The iGrill Mini was the first thermometer I bought when I started smoking. The thing is a piece of shit. Range is maybe 10 feet and it disconnects all the time. I bought this Maverick one and it's amazing. I can set up my smoke and go back to bed. The range is awesome.

u/the_koob · 3 pointsr/grilling

Can confirm - I smoked a pork shoulder in Chicago about a month ago - it was super windy and way below 32F outside. Grill maintained a constant 250F inside but I used a ton more wood than normal.

A meat thermometer + ambient temperature thermometer like this will be your best friend for this.

The alarm is loud enough to wake a deep sleeper from slumber (I slept through most of the smoke and only woke to add fuel)

u/Cyberhwk · 3 pointsr/AskMenOver30

I've asked for a Roku Streaming Stick and a book so far.

If he likes BBQ, a thermometer is a MUST if he doesn't have one (you usually want both an internal and instant-read). Also, no man would every turn down a bitchin chef's knife.

u/DonGeronimo · 3 pointsr/Traeger

People have been using this seal with some success.

Personally, I don't think you'd really gain that much from it.

u/Phriday · 3 pointsr/grilling

I love driving it... it is so choice. I bought one a few months ago and it's really stepped my game up. I like it so much that it's replacing the Maverick ET-733 as my go-to grilling and smoking gift.

u/dougstoner · 3 pointsr/MealPrepSunday

For a wireless thermometer, most people recommend the maverick.

Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set - NEWEST VERSION With a Larger Display and added Features (Red)

For an instant read thermometer, the thermapen

Personally, I use both.

u/ImSpicy · 3 pointsr/Wet_Shavers

I just picked up an ugly looking Aristocrat and have been thinking about sending it off to Delta Echo.

Also, a super awesome remote meat thermometer perfect for smoking.

u/Jewish_Doctor · 3 pointsr/smoking

12", been doing 4 pies at a time when I fire it up and the thing still is hot for long after I'm done cooking so been adding smores for desert on a pan in there LOL. Might as well.

Pizzacraft PC7001 PizzaQue Deluxe Outdoor Pizza Oven Kettle Grill Conversion Kit

The fence should be crimped with pliers when you put it together and it has held up just fine inspite of others comments. I don't know for sure you need 10lbs each time if you use lump it runs hotter and stays longer. Even with minimal coals it hangs up there in temp. This last go we used mesquite lump cause Costco has a 40lb bag for $13 and it does indeed add a little flavor! Thought it cooked so fast it wouldn't be obvious in the end result.

u/dopnyc · 3 pointsr/Pizza

I've haven't worked with one personally, but I've been researching it for years and have watched countless videos.

The heat coming off a pizza oven's ceiling is distance dependent. The farther the ceiling is from the pizza, the less top heat the pizza is going to get. The ceiling height on the Weber is just too high for a balanced bake. The only way to get a fast balanced bake out of a Weber is to add a lower ceiling. What this means is that, unless you plan on buying your own steel plate to cover the kettle pizza, the only option is the top tier $400 model, and, for the bake times this is capable of, you'd be far far better off getting a $300 Ooni.

Now, if $300 is more than you want to spend, and you really want to work with the Weber, I'd get one of these.

This has the advantage of having a lower profile than the Weber, so, beyond the incredibly competitive price, the height is a big plus.

Now, like the kettle pizza insert, though, you're going to have to add a lower ceiling in the form of steel plate. You don't need a super thick slab of steel, just something thick enough so that it won't warp with the heat- 1/8" thick steel plate should be fine- you might even be able to get away with 1/16". A locally sourced 22 x 22 x 1/8 steel plate should be in the $40 realm, max.

What size is your grill? I think the 22" works better because of the extra space- ideally, you don't want any charcoal/any heat directly under the stone.

u/andigswert · 3 pointsr/Pizza
u/TX-Vet · 3 pointsr/smoking

like Alt4sniper said, it is a high temp gasket. here is the product I bought

u/StaticR0ute · 3 pointsr/smoking

I have the same grill, just got it at Christmas and I really like it. Here are some of the accessories I got to go with mine:


Thermal Blanket (for those cold/windy winter days)


Cover (protection from rain/snow)


GMG G-Mats (work well with wings and probably other stuff I haven't tried yet)


Grease Tray Liners (easy cleanup)


ThermoPro T20 (I like to have two probes in the meat and one for smoker internal temp)


Lavalock (I haven't installed this yet, but I plan on sealing the cover so no smoke escapes)


Magnetic Lights (for night smoking)


Hellfire BBQ Gloves / Claws


Happy smoking!

u/D3STR00 · 3 pointsr/BBQ_Equipment

Here you go. This is the only attachment you’ll ever need.

u/jackiemoon27 · 3 pointsr/grilling

There's a Weber chimney, listed as Amazon's choice - would you say that qualifies?

u/thegreybush · 2 pointsr/Homebrewing

I typically hit 75%, occasionally getting up to 80%.

I mill my grains at home in a Barley Cursher. I have the rollers set as close together as I can get them while still being able to fit grain through. I am basically making flour.

I use a The Brew Bag in my 42 quart kettle, the mesh is very fine and I can get away with a very fine crush.

I have some silicone grill gloves and we squeeze the shit out of the bag.

No laudering, no sparging. I do a full volume mash, I don't add any water throughout the process at all.

u/tartay745 · 2 pointsr/Homebrewing

3 gallons isnt too bad to lift. The problem is the squeezing, which is almost impossible to do efficiently without the pulley. Some people will use a grate and set the bag on top and push the bag to squeeze it into the pot. If the bag is hanging, you can use both hands to squeeze the ever loving crap out of the bag until all the wort is out. Also, if you are trying to squeeze, get some grill gloves as squeezing the bag is hot.

u/foundinwonderland · 2 pointsr/hockey

These are $10.09

u/Onehundredyearsold · 2 pointsr/Cooking

Just a thought, how bout something like these. If they insulate against heat they should insulate against cold and they look grippy.

u/WayneRooneysHairPlug · 2 pointsr/videos

You should try these for moving a brisket off of the smoker. I have some and they are awesome.

u/attunezero · 2 pointsr/smoking

I have the Oklahoma Joe Highland and I like it. Fairly heavy construction for a low price. It weighs about 200lbs. It eats a lot of fuel but it is easy to maintain temperature and everything I have smoked on it has come out delicious. I generally have to feed it charcoal every 2-3 hours to keep it at temp so it requires some maintenance but not too much.

The only modifications I made to mine was some self stick seals for the doors and some food grade high temp sealant for the joints between the firebox and the barrel. Without those it leaked a lot of air/smoke.

I would also recommend a thermometer because the one built into the lid always reads 25-50 degrees hotter than the temperature at the grate where your food is. I use this one and it works great. Just glance at it every now and then to check if I need to add more fuel.

u/eddonnel · 2 pointsr/grilling

Even if it isn't, you could add a high temp gasket and it will seal it up. I was reading on someone else's post about the temp difference they got after adding a gasket and it was not insignificant. LavaLock Grill Gasket

u/Pompous_Walrus · 2 pointsr/smoking

For sealing you can get some stuff like this.

As far as seasoning goes, i would definitely rub down with olive oil fill a charcoal starter get em ashed over and dump em in the smoker. I didnt put olive oil after the season but i did do it prior to the next time i smoked. Would not hurt to apply after the initial basket of coals has burned through.

u/Ansul_Man · 2 pointsr/smoking

Without a doubt the Maverick ET-733.

u/dhdhk · 2 pointsr/Pizza

It's this:

Insert for your Weber charcoal grill that turns it into a pizza oven. I mod it using a heavy duty foil under the lid to get it hotter.

u/Rorschach120 · 2 pointsr/Cooking

I've got one of these for my Weber and I find that it works well as long as all of the heat is coming from around the stone and not from underneath the stone. Otherwise your pizza will burn on the bottom before the top gets cooked.

The kit I have includes a little mesh fence to prevent coals from going into the center of the grill, but I found that setting the stone on top of some bricks works the best. Just make sure the bricks are arranged so that air can pass through them or else it will take forever to heat the stone.

Another way to accomplish this would be to have the coals at the same level as the stone by putting them on the grate or another stone (similar to how a wood-fired oven works).

One flaw I see in your approach listed would be that not enough heat is going to get stored in the lid in order to cook the top of the pizza (even with the coals setup properly). I would keep broiler on stand-by to finish the pies in this case.

I hope it turns out delicious, cheers!

u/boomer4411 · 2 pointsr/Cooking

I have the pizza que. it’s an adaption for the Weber 22 inch kettle grill. It makes great pizza and it’s fun if you are into the social aspects of cooking. It takes a lot of time and some practice and the pizza should be eaten right out of the oven while people stand around and socialize.

If that how you like to cook and entertain and if you like cooking challenges, I would say go for it. If you are just looking to make the odd pizza, likely not worth the investment.

u/Phunky-Monkey · 2 pointsr/BBQ
u/BOHIFOBRE · 2 pointsr/Traeger

Paint the stack with some stove paint, and Amazon has the gasket stuff pretty cheap. Worked like a charm on my Traeger.

u/Nolthenw · 2 pointsr/smoking

Fireblack Hi Temp BBQ smoker Gasket Self Stick 15 ft High Heat 1/2 x 1/8 Black

u/Uxoguy · 2 pointsr/smoking

[here ya go buddy. make sure you follow the instructions to a T. ](fireblack hi temp bbq smoker gasket self stick 15 ft high heat 1/2 x 1/8 black

u/NomadicLogic · 2 pointsr/smoking

Just bought this myself on Monday. If it ever stops raining, I'll try it out.

u/johndoe60610 · 2 pointsr/pelletgrills

Congrats! Something I wish I'd done sooner is add some insulation around the lid. Cheap and effective way to keep smoke (and heat) from billowing out the sides. Helps reduce pellet use and lessen temperature fluctuations.

u/StickPuppet · 2 pointsr/BBQ

Some comments and suggestions to the others with the same smoker. Its a Dynaglo and it comes in two sizes, the one pictured is the small one. I have the larger size, and it would probably accommodate 2 turkeys... I don't have to cut my rib slabs or briskets or anything down to size with the large one, it all fits - the smaller ones you might have to cut up your larger pieces of meat to make it fit.

The inside right side is all a hot spot, even heat distribution is difficult. I added these things across the bottom shelf that helps with heat distribution:
I've also seen people make heat shields/baffles to try and get the heat moving to the other side. This is probably a much bigger problem with the large version though.

As OP stated, get some food grade RTV and seal it up real well, large version comes with oven door rope style seal on main door and 2 buckles to close it up tight, so it seals well. You may also want some heat seal like this for the doors on the smaller version

Im also assuming OP added his own water pan, as I dont believe either size comes with one - the large one does not however.

u/Wangus · 2 pointsr/smoking

Something like this is what i would traditionally use to seal a fireplace or smoker. There's cording out there too, but the flat sealer would probably work better if you have an offset with a curved lid.

u/Semper_Fidelity · 2 pointsr/Traeger

Get a roll of gasket sealing foam and put it all around the edge of the opening of the door:


u/Bacun · 2 pointsr/OklahomaJoe

For those interested, here's a pic of the inside.

Here's a list of my mods.

  • Grommet on the side for probe access: So handy! The most useful mod. I used this titanium drill bit to create a hole large enough. It took me about an hour of sweating my butt off with the drill to make the hole. I feel like this mod is a must because if you use any kind of probe this will be a lifesaver. Constantly closing and opening the lid of the smoker with the wire in the way will eventually damage the wire. With this grommet bypassing the door entirely, you don't risk damaging the wire anytime you open or close the lid. If your hand slips when opening the lid and the lid slams down, it can CUT the probe wire! Lifesaver indeed.
  • Lavalock Thermometers x2: I bought two of these for both sides. Tested them for accuracy with boiling water and they work pretty great.
  • Lavalock Gaskets: I used these to seal the lid of the main chamber. It helps create a seal for lower smoke leakage.
  • Clamps: These make 100% sure you are airtight when smoking. When used together with the gaskets, I get virtually no leakage from the main chamber. One annoying thing though is that the clamp installed on the side of the fire chamber can get in the way of you opening and closing the fire chamber lid. But, overall I'm happy with them, especially for longer cooks.
  • High Temp Silicone Caulk: This is a MUST. The areas around the smoke chamber leak smoke SO MUCH. I've used it to seal around every nook and cranny of the fire chamber and it's done wonders.
  • Water pan: Not sure if this counts as a mod, but it's just a simple steel water pan.
  • Oklahoma Joe Firebox Basket: The reverse flow smoker came included with this. I think the regular Highland Smoker does not have it. In my opinion, it is extremely helpful in maintaining heat throughout your cook and makes the temperature fluctuate less.
u/heybroooody · 2 pointsr/pelletgrills

I put this on the lid (rather around the barrel where the lid closes) on my Pit Boss and am thrilled with the difference in smoke going out of the chimney rather than the lid.


u/berntout · 2 pointsr/BBQ

Lava lock gasket from the looks of his other lava lock equipment. Link

u/speakajackn · 2 pointsr/BBQ

This is the answer you're looking for. If you have a weber, pick up the Slow n Sear, it's an inexpensive answer to having a smoker.

u/Hercusleaze · 2 pointsr/smoking

I bought a Slow N Sear, but you co do without. If you need to do a 10+ hour smoke, do the snake method, if less, just pile a bunch of charcoal off to one side.


Most important is you are only firing up a dozen or so coals in the chimney first, and dump them off on one side of the unfired charcoal. The unlit stuff will catch with time, and give you a long cook. You don't need more than a dozen coals fired off to begin with to get to 225 on a kettle.


After you dump hot coals on the cold coals, drop 2 or 3 wood chunks on top of your pile.

u/brock_lee · 2 pointsr/whatisthisthing

A charcoal chimney. Used for starting charcoal faster.

u/Ltownbanger · 2 pointsr/BBQ

Cooked a 7# butt for 8 hrs on mine on Sunday. I had to throw in some more coals for the last 30 min. Otherwise it kept a beautiful 225-250 the whole time.

Do snake as others say. Keep top vent wide open and regulate temp with the bottom. Usually only about 10-25% open.

Get a couple of bricks to keep in the middle. This helps keep temp steady. Other people use a foil pan with sand. I avoid a water pan as it can be a mess.

Get a chimney starter and a hinged grate. The latter is helpfull if you have to add briquettes to finish off.

Go to the thrift store and get some pans and racks that you can dedicate to smoking. It's messy.

Get a dual probe thermometer, some decent tongs, a package of latex gloves, some hardwood chips, a big bag of charcoal briquettes, a lighter and you are good to go.

u/skeezyrattytroll · 2 pointsr/Cooking

This Stovetop Smoker works well for a friend of mine.

u/i_suck_at_aiming · 2 pointsr/smoking

They actually make these, she even mentions Camerons in the video

u/theoxfordtailor · 2 pointsr/smoking

Have you ever tried to use a Cameron's smoker?

It's not "true" smoking, but it does put a great smoky flavor into food. I live in an apartment and use mine all the time. I've used it to make everything from spaghetti sauce to poultry.

u/rockstang · 2 pointsr/Cooking

I'd have to agree with the pit master... Albeit, I am biased as an amateur BBQ enthusiast. I'm not saying oven brisket can't be good, but it is an apple to oranges comparison. The cooking process is very different without smoke exposure. I feel like liquid smoke is a poor means of replicating the flavor. It can be done right but easily overdone. What kind of space are you working with? There are small vertical smokers. Do you have any room for a small grill? [This] ( seems like more trouble than it's worth but may be an option if you have good ventilation.

u/capitolheel · 2 pointsr/Charcuterie

FWIW, I live in a small apartment and smoke my own bacon and other things all the time. I've got one of these stovetop smokers and it imparts a great deal of smoke to the meat without actually producing much smoke at all. Your place will smell a little but it is no worse than regular cooking and really, there are worse things than having your place smell like bacon for a couple hours!

u/seattleque · 2 pointsr/smoking

My wife got me one for Christmas, and I've used it for smoking a few times so far. I've used it so far on fresh tomatoes (for making Bloody Mary mix), salmon, chicken, and pork chops. A little teaspoon of the wood chips (they go a long way...) produces a lot of smoke.

It definitely works well for smoking delicate meats (and now I'm going to try it on cocktails!). Putting smoke into pans covered with foil / plastic wrap, and into ziplocs, the smoke will leak into the room, so be aware of that. Also, I've found for some things that 2 or 3 applications of smoke may be needed.

I am looking forward to experimenting with teas and dried herbs (Earl Grey-smoked pork?) - but don't think coffee would work in it.

Will this work on anything large you want to smoke? Probably not. But something like ribs, with maybe several applications over several hours? Maybe.

You might also look into a stove-top smoker. It will cook and smoke, but also something you want to use with a window open...

u/mark0210 · 2 pointsr/smoking

Nope, not at all!

It's nothing like the fancy stuff you guys are used to, but it gets the job done.

u/fromthedepthsofyouma · 2 pointsr/Homebrewing

You're porb a few brews away (or you're in an apartment not a house of area where you can brew outside) this is by far the best thing I bought for a five gallon brew, also you can get a better regulator for it so when you do make the change from all extract, to mini-mash, to all grain, you'll be fine...

It gets five gallons of wort boiling in under 10 mins. It's a beast...

just something to think about when you move out of the apartment, my brother-in-law has the same one and he brews on top of his apartment building in Brooklyn.

u/soupishness5 · 2 pointsr/AskCulinary

I highly recommend a KAB4 or KAB6. Either will blast the seasoning off of your cast iron, so dedicate a griddle to it and keep it oiled. The crust they put on steak is unbeatable. Use a lid to keep the flames from your steak under control, and gently flip every 10 to 15 seconds. You can stirfry a meal in ~2 minutes. Though use a wok without wooden handles, as they'll catch fire. If you ever want to brew beer, have a seafood boil, or deep fry a turkey, it works well for that too.

If it's windy, make a wind shield by wrapping a few layers of aluminum foil around the body. It will melt eventually, but it will hold up for several uses.

u/myreality91 · 2 pointsr/Homebrewing

Buy once, cry once. Do you want to buy something now that will last you a very long time, or something you might find yourself upgrading in a couple years?

Lasts a long time
or cheap

u/Wanna_fight_about_it · 2 pointsr/Homebrewing

I've heard a lot of people like this one -

Personally i've been using a blichman burner for about 2 years and its still humming away. They are twice the price though and I can't say if they a worth that extra money or not. I will tell you that they are sturdy as hell and easy to clean.

u/watts · 2 pointsr/Homebrewing

+1 to what opiate82 said regarding plan for the future.

A brew buddy of mine uses one of these sq-14 burners for 5 gallon batches and it works quite well.
I have a Blichmann burner and love it. That being said, you could buy a KAB4 burner which is the same burner but with different housing and save a few bucks.

A word of caution on the non SS bayou classic burners, the paint will burn off 15 seconds into your first usage, and the frame will eventually rust away.

u/Messiah · 2 pointsr/Homebrewing

You are not doing a 7 gallon batch in a 7 gallon brew pot. I am going to guess you are doing between 5 and 5.5. While I am sure you can buy any size if you look enough, most carboys are 6.5. Any less for a 5 gallon batch and you will be losing a lot in the blow off. The 2k would go quick on some

Quadruple that would be 20 gallons. Brewtech gear doesn't really support 20 gallon batches. A 20 gallon mash tun will have you failing to brew anything with a high gravity. You could do 15 gallon batches. A 30 gallon brew pot would avoid boil overs. 18 or so gallons or wort boiling away can create 10 gallons of foam, easy. They also have 17 gallon conicals with some extra head space for fermentation. I would grab one of those as well. You will need to build a massive wort chiller if you don't go with an option that has one. Then you need temp control. All together thats 2100. Then you need a 210K BTU burner, if yours is the usual 50K or so type.

Going pro is a bit different. Electrical requirements and all other things can come into play as boiling methods start to change. If you do go pro, this could at least serve as a good way to do test batches to see how your customers feel about new brews.

u/dahlberg123 · 2 pointsr/Homebrewing

You could go with something that has a banjo burner, like the Bayou KAB4 might give you better control of your heat.

u/BretBeermann · 2 pointsr/Homebrewing

Something like a KAB4 burner and propane tank would be ideal:

Then you can grab a 10-15.5 gallon pot, either from Amazon (Bayou or Concord),, MoreBeer, etc.

A couple paint strainer bags or specially made "Brew Bag" can act as a filter.

This should add up to about half your budget. Then you can look into other recommendations here in the thread for the rest.

u/Jmacadocious · 2 pointsr/Homebrewing

Get a KAB4 like this . You will not be disappointed!

u/Quibert · 2 pointsr/Homebrewing

I can't say enough good things about my KAB4 burner. It cranks out heat and gets the boil going way faster than my old one. link here

Also as others have said the cooler plus brew bag is a great arrangement for the mash tun. It makes cleaning a breeze, you don't have to worry about stuck sparges, and you can crush the grain finer for better efficiency.

u/gfink · 2 pointsr/Homebrewing

I've recently bought nicer equipment to homebrew with. I now have a nice propane burner, and 16gal stockpot with weldless spigot. (For reference this is the burner:

and this is the stock pot:

The last step for moving my brewing setup outside is a wort chiller.

My first question is do I need a wort chiller at this point if I still want to do some 5gal extract brews? I figure with a 2.5-3 gal boil volume, the burner and 16gal pot might be extreme overkill.

At some point I would like to do 5gal all grain batches or at least BIAB, which I think needs the wort chiller at a minimum to cool properly.

My second question is will a 25in premade wort chiller fit properly or do I need to make my own, assuming the chiller needs to hang above the sediment, and not lay on the bottom of the pot.

Edit: I was doing some more research, and I decided to go with this:

I think it will do the job, and avoid any issues fitting or making an immersion chiller.

u/mikemarmar · 2 pointsr/sousvide

I have a Masterbuilt 30" electric smoker. This model but it looks like they make a newer one that is slightly cheaper now.

I also use a smokin cube with traeger hickory pellets for smoke instead of the built-in chip tray.

I think it's absolutely worth it for steaks. It adds a really nice savory smoky flavor, and the crust you get is extra crispy.

u/Sgt_carbonero · 2 pointsr/smokedmeat

I just bought this it's great:

Masterbuilt 20070910 30-Inch Black Electric Digital Smoker, Top Controller

u/Efferri · 2 pointsr/smoking

Same price on Amazon

u/UberBeth · 2 pointsr/AskCulinary

I've had great luck using Masterbuilt electric smokers. I had this one, now have this.

Ours tend to get worn out much faster than usual, using it 6ish hours a day, 5-6 days a week. I prefer the digital one instead of guessing with a dial to try and get the temp right.

u/Aragorn- · 2 pointsr/motorcycles
  • For cleaning: DuPont Motorcycle Degreaser

    I used to always buy those until every can at Walmart started leaking directly from where the nozzle attaches instead of spraying out through the straw, so I stopped buying it. People in the comments also say the formula isn't as good as it used to be. Since then I've been using WD40 as a degreaser which works fine, but kerosene can be used as well.

  • To make your life easier: Grunge Brush

    You're going to save yourself a ton of time with one of these. Get one. Spray, brush, wipe with rag, repeat until clean.

  • For the end: DuPont Chain Saver

    I've been using this every time and it is great. Most people will recommend it. Make sure you get it on the inside of the chain as well as the orings. Gently wipe off the excess so it doesn't fling all over your bike.

    That chain of yours looks like death and has probably never been cleaned before. Get as much crap off of it as you can, then see if there's any significant rust or oring damage. If the chain is that bad, I can only imagine the chain slack is terrible. The owner probably also neglected to do simple things such as the brake fluid or coolant, maybe even tire pressure.

    Edit: Clean the sprockets while you're at it.
u/celestiaequestria · 2 pointsr/motorcycles


You need a Grunge Brush and some degreaser and chain wax. A rear stand will make the entire process much easier - I'd recommend getting a Pitbull since unlike calibrated tools like a torque wrench - it's a one time purchase.

An automated system is missing the point, when you're cleaning your chain is also the time to check the chain tension, sprocket wear, clean off the chain guard, see if your front sprocket cover is bogged up with debris, etc

u/[deleted] · 2 pointsr/rawdenim

I bought one of these little pieces of junk a few years ago. I saw it at Walmart and figured for the price, it'd be worth a try. I've only ever used it as a cold smoker because combining pressure cooking with smoke isn't exactly 'smoking'. However because of its small size, it's easy to get a good smoke on single portions.

> Are there any special procedures for storage?

For the cooked meat? Nope. If I plan on eating it within a day or two, I'll just throw it in a tupperware container and put it in the fridge. It's important though that you remember it's cold before you sear it. Meaning, either you'll need to leave it on a little longer or wait for it to warm up to room temperature (as you would with many types of raw meat). This is one of the advantages of using a cast iron or a grill over a torch.

I always remove the meat from the bag, dry it, then either re-bag it or pop it in a tupperware. My biggest concern is always things like botulism from the garlic, so I try and dispose of the leftover liquid and spices asap. You also don't want all of the extracted liquid solidifying inside the bag anyways. See all the liquid here? Most of that is fat. The last thing I want to do is pull a piece of meat out of that mess, scrape it off and then cook it.

> Searing off the fat cap sounds messy.

Meh. It's the same as searing off pork belly or any other really fatty piece of meat. You just hold it with tongs for 20-30sec and it'll cook up nicely.

u/Zombie_Lover · 2 pointsr/MegaManlounge

You should get a pressure smoker! I wish I had known about them when I bought my pressure cooker. It works as either one, and can even do cold smoking for things like salmon, jerky or cheese. And it is designed to be used inside so you don't have to go outside in shit weather.

u/HindleMcCrindleberry · 2 pointsr/smoking

I can't speak to whether or not these things work, but this is probably your only legitimate option.

u/35palas12 · 2 pointsr/sousvide

It is still pretty cold around here, so the temp was around 25-30F when I was smoking. The Amaze-n-smoker uses pellets to create smoke at a low temp.

I use it for nuts and cheeses a lot in the Spring and Fall when ambient temps are lower. As it starts to warm up, I still use it, but will put steaks, chops and other things on a bed of ice in the grill with the smoke. If you like smoke flavor, it doesn't get any easier.

And thanks for the kind words.

u/thatguy410 · 2 pointsr/smoking

I don’t use the smoke tube. I use the amazen pellet smoker. Longer more consistent smoke, no refilling the tray, and you can cold smoke with it.

A-MAZE-N Pellet Smoker - Hot or Cold Smoking - Works on any Grill or Smoker

u/Darth_insomniac · 2 pointsr/smoking

I started out with the gas version of the Masterbuilt cabinet smoker. I'm not sure how well the electric does at low temps, but the propane smoker wasn't very good at keeping the temps low.

You might look into the A-MAZE-N pellet smoker for cold-smoking. I haven't actually done any cold smoking, but I remember hearing lots of good things about it on various forums & youtube reviews.

u/legalpothead · 2 pointsr/Pizza

If you're a smoke addict, I recommend smoking some of the cheese. If you have one of these, you can cold smoke inside your existing smoker. That way you can put a decent amount of smoke on the cheese without melting.

u/bowbeforejebus · 2 pointsr/smoking

I have one similar to this and I love it but I probably would not recommend it for indoor use. I use it on the patio and half my house still ends up smelling like smoke and meat after using it for a couple of hours. Plus, he'd have to find some way to vent it outside, something like coupling a hose to the vent in the top and putting the other end out a window?

Maybe try something like this which he could use in the oven to add smoke flavor? Still would be a little concerned with smoke indoors though, especially in an apartment where you could lose your deposit if the smell sticks.

u/ihitrecord · 2 pointsr/BBQ

My disdain for pellet smokers is probably no secret, but being that this was a gift, I'll tell you what I've learned from them. Don't sell a gift, especially from your father in law. That's a dick move.

  1. You're going to end up with a shitload of pellets from a shitload of different manufacturers. Start here. Maybe here too.

  2. You're probably going to want one of these, too, because they don't put out a ton of smoke to begin with.

  3. There's a little button on it that you can use to adjust the auger speed. That'll add more/less pellets per temperature setting. You'll probably have to adjust that based on ambient temperature, because if it goes too fast, it'll clog up and stop burning. That little button is, in my opinion, stupidly hidden, and should be a knob right on the front of the control panel.

  4. Depending on the model, you can seal the chamber a LOT better than it comes from the factory to keep more smoke in and on the food. For the first round, feel free to shove foil in. Long-term, use the same gasket strips that you'd use on a BGE, like this.

  5. WARNING: This one can cause a fire. Again, depending on which model, you can restrict the airflow from the smoke stack. This may or may not cause the heat to flow back up through the auger, and result in a very, very unfortunate mishap. If you decide to try this one, be very, very careful. I'd advise against it, but hey, this is NEWFREELAND.

  6. People will tell you to put it on "smoke" before cooking. This is a bad idea. You probably won't get food poisoning from doing this until you're really, really comfortable with that process. If you're doing something that has nitrates in it, by all means, go for it. Otherwise, fucking yikes.

    There are a ton of other things you can try, but these will definitely get you started.

u/_--___ · 2 pointsr/smoking

Nice, glad it works for you! I had the Amazin smoker tray, but found I didn't get enough airflow for it to work properly, that and sawdust was hard to find/overly expensive, so I bought the Amazin tube and use pellets. It burns through a little quicker, and runs a bit hotter, but it's much more forgiving with airflow.

u/WSM604 · 2 pointsr/smoking

I purchased a cold smoke generator. And all it does burn tiny wood chips and it creates no heat and produces more than enough smoke. You'd light it once and it'll go for about 10 hours without an issue. All you need is an torch to get it going.
This is the cold smoke generator I bought:

u/RandomNSB · 2 pointsr/cocktails

I've picked up a smoking gun, Jack Daniel's whiskey barrel smoking chips, and some pure maple syrup since that post. It's even more delicious!

u/casualsax · 2 pointsr/smoking

I had some trouble with smoke flavors too when I first got the smoker. I had a few different packs of fine smoking chips, but in the end the meat tasted smokey without imparting any beneficial flavors. I suspect that because they are so fine they lose their flavor quickly.

I've since been using full size chips, in particular these from Jack Daniels. World of difference in flavor. I break up the larger chips before using them, otherwise I don't do anything special.

I've also gotten better about not checking the meat until I expect it to be done. Lifting the lid immediately lets out all of the smoke without a good way of adding more chips.

Last thing is that I've reduced my use of foil, as I think it was shielding the meat a bit too much. I hope these thoughts help, let me know how things go!

u/likeaboss_ · 2 pointsr/Cooking

This one (Maverick ET 732) is excellent for monitoring the meat and oven/grill temperature. Follow it up with a nice instant read when you think it's ready to be sure.

Have a look at this site for more thermometer information.

u/Stinky_Eastwood · 2 pointsr/Traeger

CookinPellets are pretty great, too.

u/Bobdole462 · 2 pointsr/smoking

I started with these. It gave me some sample size to see what woods I liked with what meats. I use these probably 90% of the time though as they are great overall for anything that I am smoking. The 40 pound bag last quite a while. Make sure to get an airtight container as humidity and moisture are the enemy. I got a 30 pound dog food container on Amazon and it works perfectly. Living in Florida I had to microwave my pellets before I found out they were just damp from the humidity.


Agree with Diamonddan73 below, make sure to tent your tray so no drippings get on the pellets. Never tried the mailbox mod as the tray would give me about 12 hours of smoke when it was full.

u/Bufo_Stupefacio · 2 pointsr/jerky

If I recall correctly, I used CookinPellets Perfect Mix in the hopper and CookinPellets Hickory in an A-MAZE-N tube to add more smoke.

u/sitkagear · 2 pointsr/Traeger

This has been a long time discussion among peller smoker users. Traeger uses a ton of fillers and not much real wood.

Here's a quote from the article regarding what makes up certain flavors of pellets.


>After some back and forth she said she would try and get me some info and took my #. I would have bet anyone 100 bucks that I never would hear back from her but today she called me and said she got a note from the mill with a breakdown of whats in the pellets. The base wood if you are on the west coast is alder and the east coast is oak. Mesquite or Hickory 100% base wood (alder or oak) with flavor oils no actual Mesquite or Hickory wood in the pellet


Honestly, Traeger's quality has gone downhill since they got big. Maybe ownership change? Either way, this aligns with their current business strategy; charge more for less quality.

If you want to make a pellet change, which I would recommend, CookinPellets is the number one recommendation among pellet smoker users.

u/outrunu · 2 pointsr/Traeger

So, I've come to the conclusion....Fuck traeger pellets. They are oil injected oak. They aren't true to the flavor. I've recently switched to these, and the smoke is night and day. What I'm used to seeing and tasting from my smoker.

u/nssdrone · 2 pointsr/Traeger

If you are gonna spend as much money on Pellets as the Traeger brand costs, then I suggest go to Amazon for some CookinPellets, they have either the Perfect Mix, or Hickory

Those are twice the size bags of Traeger, so keep that in mind when comparing price.

I use the perfect mix when I'm smoking stuff. If I am just using the Traeger for heat, for example when I have ribs wrapped in foil or I'm grilling burgers, I use cheap stuff that I get at Cash and Carry. They are $6.99 a bag and basically the same as Traeger, which is Alder wood mixed with a little flavor wood.

u/LVOgre · 2 pointsr/smoking

I made 6 loins a couple of weeks ago on a Traeger Pro 34. With a different smoker, I would probably have just done them at 225-275 the whole way, but with the Traeger it's super easy to bring the temperature up.

I rubbed them and smoked for about an hour at 225, then cranked it up to 350, pulling them at 140 and rested for 30 minutes. They carried over to 145-150, which was perfect.

I think I got them all done in about 90 minutes, there was a really good smoke flavor, and that high temp finish gave them a nice texture on the outside.

I've been using these pellets:

u/bigdpix · 2 pointsr/smoking

I've also struggled with getting strong smoke flavor from the Traeger. I've been using these pellets and the results have been great!

Still not as strong as smoking with my old propane and wood chunk rig, but I'm finding that not standing over the smoker all day leaves my palate more sensitive to pellet smoke. My wife says she likes things like turkey better with these pellets than my old rig because it tastes less like an ashtray ;)

I did experiment with an add on tube smoker to add more flavor, and even propped real chunks of wood on that. It helped, but it ends up being as arduous as my pre-pellet days ;)

u/Studsmanly · 2 pointsr/smoking

A mixture of apple and competition pellets.

u/robbiej · 2 pointsr/food



That page shows both 18 and 22 doors among other mods they have for the WSM.

And if you go that route, the gasket and new door are too thick for the stock latch, so you'll want to pick up one of these:

It starts to get pricey :)

u/tyrannosaurus_fred · 2 pointsr/smoking

Might I suggest a Weber Smokey Mountain? They are awesome cookers and have an almost cult like following on the various BBQ forums and lots of videos on YouTube, this will help him learn quickly. They are well built (it's a Weber) and should last a very long time. Lots of BBQ teams use them too!

u/Thisismyfinalstand · 2 pointsr/smoking
u/jag0007 · 2 pointsr/Cooking

I whole-heartedly suggest a 14" Weber smokey mountain or making a mini weber smokey mountain.

My DIY miniWSM was my first endeavor into the world of smoke and BBQ. Its incredibly efficient and cost less than $100 to make. I use it for tailgaiting all the time.

Mini wsm DIY

14" WSM

u/thatoneguystephen · 2 pointsr/BBQ

I have a 18.5" WSM and when I first got it, for about the first hour I was checking it constantly (every 5-10min or so) trying to get the vents dialed in. After a few runs with it I got to where I only needed to check the vents 2 or 3 times in the first hour and that was probably just me worrying about it too much more than anything. After I get the vents set I usually check it about once every hour and again, that's just me worrying too much, and also because on days where I cook I usually don't have much else going on around the house so I might as well spend some time hanging out by the smoker. It's also worth mentioning I didn't have a wireless digital thermometer ( until last week; to this point I had just been using those cheap $15 Taylor digital thermometers from Wal-Mart. Those Wal-Mart thermometers were accurate and did their job but I still had to get up and go check on the temperature(s) myself. I haven't done a cook on the WSM since I got my Maverick, but it will drastically reduce the amount of times I have to go out to the patio to do a systems check.

The longest cook I ever did on my WSM was a little over 13 hours and I had to refuel around the 8 or 9 hour mark, but that was also on a cold day (non insulated smokers like WSM's will burn more charcoal on colder days).

u/SpagNMeatball · 2 pointsr/BBQ

Get the maverick, it works well. The only thing I don't like is the way you set the alarms, you can only go up, so if you miss the temp setting, you have to go all the way around to get back to it.

Apparently there is a new 733 model also.

u/Holysinz · 2 pointsr/smoking

Here is what I recommend as a 1st probe purchase. I would buy an extra probe or 2 for replacements. The probes go bad eventually but that's all probes.

u/le_meme_faces · 2 pointsr/smoking

For controlling the heat on my kettle I have had better results keeping the top exhaust vent all the way open and adjusting the lower intake vents as needed. Get a good thermometer for your smoker. Spending a few bucks on a quality thermometer will save you from ruining expensive meat. I think these are a little overpriced, and programming them is like programming a VCR from the 80s, but they work well. This type of thermometer is all you really need, just make sure you put it closer to grate level as opposed to the top of the lid because you want to control the heat where the food is. Good luck finding an analog pit thermometer in °C.

u/imatwork123456 · 2 pointsr/smoking

As the other commenter said, is incredible. Huge amounts of great info there. Research methods and recipes and see how they translate to your cooking setup.

My advice to add would be to cook a pork butt next. Pork butts are incredibly forgiving and hard to completely screw up. Chances are you will end up with some great food even if you don't have great success with managing your temperatures.

Also, GET A THERMOMETER. Everything is guess work if you don't have a good thermometer to monitor your pit and your food. I have one of these and it is great. I think a good thermometer is the key to making some great food, no matter what your setup.

Good luck and enjoy!

u/docfelt · 2 pointsr/FoodPorn

>Why does fluctuating between 200-250 ruin a brisket

Brisket is kind of a finicky slab of meat. Fluctuations in temperature will often make it tougher, or probably better worded as not allowing it to become tender. I have never attempted to cook a brisket in an oven. Seems like a silly way to prepare a $50 piece of meat.

> how did you measure that it was going up and down in your oven

I use a maverick double thermometer probe. Specifically this one. I've tested both my frigidaire oven as well as my In-laws $5000 viking range. Both seem to cycle between 200-250 when set at 225. The thermostat on the range would kick on at 200 and raise the temp to 250, then shut off.

u/cmcgalliard · 2 pointsr/BBQ

Maverick makes a few models that are nice with multiple probes. Here is an example

if you want to get creative, or need more than 2 probes. Get a micro-processor like Raspberry pi and make your own.

u/DidierDirt · 2 pointsr/smoking

I go with the duel prob [Maverick] ( It is really a game changer... it comes with a clip for the kettle kept so it isn't resting on metal rack or anything, can also set both probs to beep to a receiver inside the house so you can lay on the couch while the smoke does it work. Pricey yes. but well worth it.

u/w00gle · 1 pointr/food

You might try a Cameron's Stovetop Smoker. I've been using it for years - for beef, pork, chicken and fish. It's a real treat for indoor smoking.

The Stovetop Smoker is a tightly sealed metal drawer that sits on the stove. As the burner underneath heats up, the wood chips smoke, sending smoke around the baffle, up to your food. Very little smoke escapes, so there's not much to vent.

They usually come with a few types of wood chips and a recipe book. Try the Scotch Eggs or smoked trout.

u/foulpudding · 1 pointr/mildlyinfuriating

Nope... inside smoking:

I have one similar to this, don't know the exact size difference, but I can get 20 or so wings in there. Takes 20-30 minutes or so and if you prep correctly, it's almost no clean up.

u/hexavibrongal · 1 pointr/slowcooking

I use a combo of a dutch oven and stovetop smoker, and I can't ever go back to crock pot style pulled pork or brisket. I tried many different non-smoking recipes, and there's just no contest when compared to smoking.

u/Stimmolation · 1 pointr/smoking

Sorry for this cut and paste abortion on mobile - Stovetop Smoker - Stainless Steel Indoor Or Outdoor Smoker Works On Any Heat Source - with Recipe Guide and Wood Chips

u/NightHawkHat · 1 pointr/Cooking

Smoke it on a stovetop smoker.

This article will give you a good overview:

This is the smoker you want:

A turkey is too big to fit flat inside the smoker. You'll be making a dome of heavy-duty aluminum foil, smoking the bird on the stove for an hour or so, and finishing it off in the oven.

Don't worry about collecting a piece of cookware you'll only use once. A stovetop smoker is a wonderful tool for an apartment dweller. Salmon, chicken, pork, and root vegetables are out of this world when cooked on a smoker.

u/robinlmorris · 1 pointr/AskCulinary

I smoked meat in my oven a few times when I lived in an apartment.

You can buy something like this: or build your own with a large aluminum foil pan, lots of aluminum foil, and a baking rack. Regardless, you should use special indoor wood chips and the Camron instructions for indoor smoking. As you can see from the reviews, a lot of people do smoke indoors. It will make your apartment smell like BBQ and if you have a sensitive smoke detector, you may want to cover it or take it down (I have always had to take down apartment kitchen "smell" detectors everywhere I have ever lived)

With this method, I got a nice smoke taste on the meat, but not as much as a real smoker, so I also added liquid smoke to my BBQ sauce. Now that I have a real smoker, I still add liquid smoke to my BBQ sauce as it just makes it better.

u/Silverbug · 1 pointr/Cooking

My dad has a Little Chief electric smoker, and they make a smaller version. ( I personally have had the Emson 5-qt indoor electric smoker (, but it only lasted about a year. There are some stovetop smokers as well if you want to go that route, like the Camerons ( that have good reviews.

u/inchbald · 1 pointr/food

I had a similar problem the last couple of weeks. I made these two recipes and substituted pumpkin for squash. The enchiladas are time consuming, especially waiting for the beans to cook down, but oh so delicious. You will get at least 10 meals out of it - and it freezes well.


Aromatic Beef Stew

Also I smoked some pumpkin in my stovetop smoker and pureed it and added it to this Black Bean hummus recipe I found on reddit - whoa delicious.

u/staypuff626 · 1 pointr/gainit

There's also the option of using an inexpensive stovetop smoker. Obviously you wont be able to cook anywhere near the volume of a larger, freestanding smoker, but the stovetop smokers work fantastic all the same and you can't beat the price/convenience.

u/fluttercat · 1 pointr/ketorecipes

Two things that I use all the time that I don't see mentioned:

Stovetop Smoker. With all the meat I cook, being able to smoke it gives it a whole new depth of flavors without adding any carbs and makes even simple dishes special. Very inexpensive too once you buy the initial smoker. I bough a bunch of different types of wood chips and they've lasted me about half a year now. Even in my small apartment there's hardly any smoke leak (although I do crimp foil around the edges to help keep it in) and I've never set off the smoke detector with it. If you do have an big outdoor smoker this one is nice for doing smaller portions or if the weather's not great outside. Highly recommend it if you like smoked foods.

Vacuum sealer is the other item I use all the time. I like buying certain staples from Costco in bulk (chicken/beef/pork/etc) and being able to portion it out and freeze it has helped cut down on the cost of keto a lot. It's also useful as a good timesaver or to keep food fresh for longer even if you don't freeze it. For example, I often only use about a quarter of an onion in a lot of recipes, but I'll chop the whole thing and seal the rest so it stays fresh for the next few days. I'll then take however much onion I need out the next day and re-seal the bag.

I don't have a brand I recommend over another, I personally have a Rival that I got for Christmas. A lot of people really like Foodsavers and I see them at Costco all the time. They can be inexpensive (~$40) for a basic one or more costly if you want extra features like canning or automatic sealing or different speeds. I do recommend not using whatever brand of bags they tell you to use however. What I do is buy cheap bulk bags such as these and use them instead. Zero problems with them and much cheaper than the brand name ones. I do keep a roll of 'cut your own' around in case I need something bigger, but I find for about 90% of what I do the smaller bulk bags work fine.

If you keep an eye out on meat sales and buy in bulk or buy a lot of meat that's about to expire for cheap, I think the vacuum sealer will pretty quickly pay for itself.

And tossing it out there, one item that's not necessary but in the 'nice to have' category is the immersion blender. Great for thickening soups since we don't add cornstarch or other traditional thickeners, and it's nice for other things like making your own mayonnaise. I also use it for making my own marinara sauce - mine has zucchini and cheese blended in. Again, not necessary and you can probably use a regular blender for this, but the immersion blender is really nice and convenient.

u/GrumpySteen · 1 pointr/Cooking

If you have a yard, you can get outdoor propane cookers that work well. This one puts out 200,000+ BTU, for example, which is more than enough for cooking in a wok (maybe a bit too much, actually, but you get the point).

u/gedvondur · 1 pointr/castiron

Sadly, there were TONS of companies who made these. There were some Griswold versions out there, but this isn't one of them, at least according to the Blue Book. I like the idea that you are going to restore this. Make sure you rebuild the valves completely and put a modern safety regulator before them.

As a fellow beer brewer....Don't use this. Beyond the fact that a pot big enough to boil 5+ gallons of beer will be iffy on it, you don't know how this burner is jetted, if its for natural gas or for propane.

Also, even if it's jetted properly, it's going to have a miserably small BTU rating. It will take ages for this thing to bring your beer to a boil.

Go buy this. That 10" propane burner puts out 210,00 BTU and has a mega-sturdy stand for under a hundred bucks. It drinks propane like I drink beer, but it brings my 10 gallon batches (typically 12 gallons before boil-off) to a boil in very reasonable time. Accept no smaller burner.

Don't give up on your cool cast iron burner set, make it part of your patio kitchen, just not part of your brewery.

u/EngineeredMadness · 1 pointr/Homebrewing

Budget: $40 turkey fryer special from Academy/Dicks/Walmart/wherever. You get a burner and a 7.5 gallon pot. Upgrade to a 10 gallon pot for piece of mind in re boil-overs (get the 10g SS Bayou Clasic with stamped volume markers for another $40).

I've been using my cheapo academy sports burner alongside a bigger banjo burner for the last year without problems. In this department I think many "homebrew namebrand" are over-engineered or suffering from marketing-magic markup. A 220K burner that can be load bearing is just that. A buddy of mine uses two of these KAB4s with dual 20 gallon kettles.

u/MF_Mood · 1 pointr/MushroomGrowers

No problemo. Are you not able to use your stove? I've never used a hotplate but I've heard they are hit or miss, and sometimes take a while to build up pressure in your PC.

If you are able to work outside this thing is a beast!

u/MudTownBrewer · 1 pointr/Homebrewing

A lot of people, myself included, prefer the banjo style burner. I have a Blichman which I love, but Bayou makes one as well for a lot cheaper. I think they have basically the same burner, but the Blichman has a much sturdier stand.

u/romario77 · 1 pointr/Homebrewing

Maybe look for propane burner instead.
Here is one example of what I talked about:

It more of a convenience, it takes 15 minutes to boil 5 gallon batch (which ends up being 7-10 gallons with grain). It would take much longer on stove.
You also want vigorous boiling for

  • Get rid of unwanted compounds like oxidation on equipment and DMS.
  • Coagulate unwanted proteins (IMHO one of the most important reasons)
  • Extract Alpha Acids from Hops

    As for the stirrer - if you plan on making beers that require bigger starters like Lagers or high gravity beers you would either need to buy more yeast or make a starter. How it works - you boil some DME or LME with water, cool it and pitch yeast there. Then put the stirrer on to agitate it. It will be done in 24 hours or so.

    For dry yeast it's cheaper just to buy more packets and pitch more - less problems and work well.
u/brulosopher · 1 pointr/Homebrewing

There are a lot of burner that will work just fine. I started with a Bayou Classic, which worked good for 5 gallon batches- took about 20-30 minutes to get 7 gallons to a boil; my brother currently uses this burner and likes it just fine.

I now use 2 Bayou KAB4 burners, which kick royal ass- I can get 13 gallons of wort to a boil in about 15 minutes, and that's using natural gas, which is slightly less efficient than propane.

I have a couple buddies who recently bought The Dark Star Burner, both speak very highly of it. I'm not sure if it'd be terribly sturdy on batch sizes larger than 5 gallons.

Hope that helps!

u/Z-and-I · 1 pointr/Homebrewing

I would stay away from that starter kit. Not because its bad per se but its not worth 180 bucks. And I prefer plastic buckets over glass carboys. If you want you can convert a cooler to a mash tun but I would start with BIAB and you then can increase the complexity of your system as you see fit.

Here is my recommendation of equipment. I am function over form driven when selecting my gear. I find that these items serve their purpose at a reasonable price and are of good quality and unless you want to start doing 15 gallon batches they should serve you well.

Starter Kit

KAB4 Burner

44qt Pot with basket

Ball Valve for Kettle


Bag for BIAB

u/deadwards · 1 pointr/Homebrewing

Having used both the SP10 and the KAB4, I would definitely recommend the KAB4.

u/holybarfly · 1 pointr/Homebrewing

If money is no object?

Kettle - I agree with you on the Ss Brewtech

Propane Burner - KAB4 which myself and many here use. Same burner as the Blichmann, but half the price.

Chiller - JaDeD Hydra. Literally unrivaled. You're looking at chilling in MINUTES. My 50' stainless chiller previously chilled 6 gallons in ~15 minutes with crazy stirring. The Hydra is worth its weight.

Fermentors - 6 gal Better Bottle I ferment in corny kegs and 6.5 gal glass carboys. The glass scares the shit out of me though, so I've been slowly moving away from them. Don't go searching up the glass carboy horror stories thread on Homebrewtalk.

u/REDZED24 · 1 pointr/Homebrewing
I've been eyeing this one up. Seems a lot of people have it and it works well. There is a complaint that most have about the paint burning off in the first couple uses, but I'll probably try to sand it off first.

u/dingleberrymoustache · 1 pointr/Homebrewing

It looks like a KAB4
It takes about 25-30 mins for ~8 gallons. It can probably do it much quicker, but you'll rip though propane. This thing doesn't sip, it funnels...

u/ironic5589 · 1 pointr/kansascity

I don't know your budget, a Traeger looks nice but $$$$$$. I just got a Masterbuilt 30" Gen II electric however i think the Gen 1 are better and a better buy

Masterbuilt Gen 1

I like mine however, the temp controller seems to be off about 10+ degrees on the high side. I actually have to contact the company and see if they can get me a new controller.

I"m not sure if the 40" masterbuilts have the same issue or not but keep in mind that you should probably verify the temp of the electric smoker controllers no matter which one you get.

A huge resource if you want to do some research is Smoking Meat Forums

u/yivek · 1 pointr/smoking

I have the older model and there were complaints of quality and such. I have had it over a year outside in Texas weather and no issues and no cover. Yeah, you won't get the smoke ring, but it will make some tasty food!

This is the one I got:

u/ctfbbuck · 1 pointr/OzoneOfftopic

Cool. What did you get?

I'm on my 2nd electric smoker. My first was a super cheap/simple brinkmann bullet that survived about 5 years.

I highly recommend getting a remote thermometer like this as well.

The easiest things to make are pork shoulder and salmon. Ribs and brisket are the most difficult in my experience. Chicken is right in the middle...depending on how hot your smoker can get, rendering the skin can require grilling at the end.

It's a fun hobby. I love turning cheap cuts into deliciousness.

u/grandma1995 · 1 pointr/smoking

Masterbuilt 30-inch Electric Smoker

$177.66 shipped, brand new

730 in.^2

Goes up to 275°

Set-and-forget constant temperature for long, slow smokes

Wood chip dispenser


I've used the propane version as well...a few less bells and whistles, but it feels a little more like smoking rather than baking.

u/Fistan77 · 1 pointr/BBQ

I personally started smoking on a Masterbuilt Electric Smoker ($150 to $180 at a Lowes Home Depot, Wal-Mart). You never have to worry about temps, they seal well, and its cheap to experiment with chips and recipes on. I eventually outgrew it after a couple of years and picked up a Pit Barrel Cooker, knowing more of what I actually wanted and would use. I kept my Masterbuilt and now use it for Jerky and light smokes, like fish and fajita meats...might want to check it out. That Masterbuilt put out some pretty kick-ass shoulders and ribs and it was frustration free for the most part.

This is very similar to what I have....just a few years older: $134.

Also, they make a cold-smoke add on for $50, I plan on picking up for it in the future.

u/aManPerson · 1 pointr/sousvide

forget those prices, masterbuilt electric 30" smoker with a mailbox add on.

for me, i didnt use a mailbox, but i have 2 terracotta clay pots, one bigger than the other. i have the bigger one on top, so they sit together like a boston shaker

i dont use the mailbox as i didnt want any chemicals from the paint or zinc to get in the food. so i have my smoker elevated, and just an L shape going from the side to right over my clay pots. i dont use any tape or connective stuff. there's like a 2" air gap between top of clay pot and aluminum HVAC tubing into smoker, but it's fine, the smoke/heat just rise up into my smoker.

in the clay pots you can use wood chips or pellets, or whatever. i put some steel scrubber pads in the bottom of the inside of the clay pots to give it more room for air flow. i have the bottom clay pot on a few landscaping bricks to allow good airflow into the bottom of it. my whole setup is less than $250 and it's solid as a rock. i don't need to spend twice that on a trager.

the only problem is you need to allow room for the air to move around inside. it has 4 racks, but at most i've been able to use 3 to make sure good air flow happens. don't let meat on adjacent racks touch, and don't have the meat touch the sides, which would block some air flow.

u/1d0m1n4t3 · 1 pointr/smoking

Well here's the model i'm looking at, I think I'm going to order it next week and try it next weekend with a few racks of ribs and a sauce my wife makes. I'm a little nervous bit it's trial and error, wish me luck.

u/dashboard82 · 1 pointr/grilling

I'm not sure why the reviews are poor on that website. I only linked that site because it was the lowest price I could find for that model. Here is the Amazon link: The reviews are much better there.

Regarding the premium, the ash wiper is great! I keep my kettle covered after it cools. Otherwise, some rain could trickle through the top ventilation holes and create a thick mixture with the ashes still inside of the kettle.

If you season it and keep it covered after it cools, that grill is the best starting place for grilling and learning to smoke utilizing the snake method. Very popular. You can read up more on smoking at

When you take off the ash catcher, it is its own container with a handle. I'm not sure where you live, but it's worth a visit to a Lowes, Home Depot, etc. to take a look at one.

Again, many will agree the Weber kettle premium is a great piece of equipment that can grill anything and smoke nearly anything.

I have smoked pork butts on mine, made beer can chicken, smoked ribs, smoked chicken, smoked sausage, and grilled dang near anything I could think of (chicken, steaks, pork steaks, pork loin, brats, burgers, etc.) on mine.

u/theduke282 · 1 pointr/smoking
u/bnbtnt2 · 1 pointr/smoking

Hmm, first thing amazon compares it to is the Masterbuilt

I like the idea of keeping the food area closed (retaining heat) while the wood chips / fuel gets added.

I really liked the electric one I built because it maintained a temp really easily.

Edit: has anyone used one of these?

u/rambopandabear · 1 pointr/Random_Acts_Of_Amazon

Haha no joke the one I have is on lightning deal RIGHT NOW on Amazon. Normal price was 160, current is 129. On sale for 3 more hours! AWMF was so great - I really need the next actual book to come out. Rothfuss is an incredible storyteller.

u/SmashesIt · 1 pointr/smoking

I have a masterbuilt. It is the size of a mini-fridge.

I am a lazy man and so the electric smoker is my jam. Maybe not competition worthy meat... but it is sooo good. My masterbuilt you just set temp with controller (Never worry about temps again)... add meat and water/vinegar to a reservoir. It has a built in meat probe that also displays for you.

Not sure if this is the exact model, but basically this.

Edit:Few details

u/noFiddling · 1 pointr/BBQ

I'd suggest this one:

it's simple and does the job. I've had this exact one for about 2 years now and I've even traveled with it to friend's houses. Make sure you get it without the window but controlled digitally. The window will only let heat escape and it will get completely dirty after the first use and you won't be able to view in very easy.

I have even set this for an over night cook with a brisket. Started it at 8 pm and took it off at 11 am. All i had was a meat probe to check the temp and had an alarm set if the bbq was too low or the meat hit the correct temp.

u/drewjy · 1 pointr/smoking

Yep, Masterbuilt electric smoker. Works pretty good, my first smoker of any kind. That is the water pan and wood tray that it came with.

u/rahb0sse · 1 pointr/smoking

I bought the Masterbuilt 30" on Amazon and am super pleased. If you don't have the time to keep the heat at the same temp, then get an electric... I like to put it in, let it go for 3 hours (walk away, do yard work, etc) then come back and put some more chips in...

u/bacoon · 1 pointr/minnesotavikings

800 watt i believe.

its this one:

Can essentially cook enough meat to feed 10-15 ppl in about 3-4 hrs and smells wonderful while it does it

u/Litigiousattny · 1 pointr/BBQ

Electric is going to be your best option. I started on an electric in an appt. and they make decent bbq. I would look at The masterbuilts are pretty good and you can use any wood chips you want. The Bradley smokers use a proprietary wood pucks that it feeds in and you have to get them online.

u/ChuckWeezy · 1 pointr/BBQ

I had to google it but it's a Masterbuilt 30" vertical smoker

u/eagle_eye735 · 1 pointr/motorcyclememes

Tell your girlfriend to put one of these in your stocking. Link

u/ZedAvatar · 1 pointr/motorcycles

You're thinking of a Grunge Brush

u/DeadFable · 1 pointr/AutoDetailing

Heres how I detail both of my DR650s. As some of you might know I'm 100% rinseless. I don't think theres a good way to clean a chain with out water so I have always done a 2BM wash on my motorcycles. Now for motorcycle customers I don't clean their chain that is on them. That is a primary maintenance item that I will not do. The risk is far greater then the reward. Hope you enjoy the video! Edit: Side note took me about an hour for one of the bikes so about 2 hours for both.

List of everything I used:

u/memeselfi · 1 pointr/smoking

You are going to smoke up your entire apartment with one of those without a industrial hood.

Haven't tried one but this might be a better option ...

u/sharplikeginsu · 1 pointr/Cooking

I don't think it's exactly what you're looking for, but I've had an electric pressure smoker on my private "maybe" wishlist for a really long time.

Also, the last time my gas bottle emptied while I was grilling (outside), I used the broiler as a desperate plan B, and it did a pretty decent job. Have you tried that and found it wanting?

u/basement-thug · 1 pointr/jerky

The salt content in Cure #1 is around 94% of a level teaspoon as its usually 6% Sodium Nitrite(the actual active ingredient, the salt does nothing except make it easier for you to dose safely).

Consider a level teaspoon (enough cure for 5 lbs of meat) is 4.2grams. So you're only adding 4grams of actual Sodium Chloride (salt) to the marinade. Marinade for that much meat is probably 3-4 cups volume. By the time you add 4grams of salt to that much meat and water it down with marinade composed of the usual suspects, worsterchire, soy, teriyaki, you would not even know the 4grams of salt is there. Matter of fact if you could accurately measure out 0.25grams of straight Sodium nitride they wouldn't even need to add the salt to the cure but since too much is toxic they do you a favor.

The short answer is its a pinch of salt compared to everything else, so don't even factor it in. Just add the cure accurately and move on.

As far as the liquid smoke, yeah I don't know. I've used it, I've made it without. Liquid smoke adds a flavor that is different than real smoke. Some people hate it, some like it. I think if you're going to do a slow low temp real smoke I would make a batch half and half one with one without liquid smoke and treat it all the same otherwise and decide based on taste.

The probes don't go in the jerky in this case it's too thin. I was referring to probes(plural) because it has a meat probe you can use to verify against the internal chamber temp sensor kinda like a second chamber temp sensor. I also have several wireless probes that I bought separate so I can run 3+ sensors to check things if I want. But the chamber temp sensor that the smoker uses to maintain chamber temp is accurate enough by itself. I normally use the probes for thick pieces of meat to monitor internal temps.

I have the older model, Masterbuilt MES30. I do not use the chip loader the way it is designed. I use a AMNPS 5X8 cold smoke generator with pellets like you buy for a Traeger pellet grill/smoker to make the smoke. Much easier and more consistent. Allows you to set the smoker and walk away for 8-10 hours. The factory wood chip loading method has you adding wood chips every 30-45 minutes and kinda defeats the utilitarian advantages of an electric smoker.

u/djmc0211 · 1 pointr/BBQ

If you like electric I recommend you go with a Masterbuilt pro. This is hte one I use:

and I usually use a AMAZ-N pelet smoker at the bottom instead of the wood chip feeder.

This has worked out well for me and I have made many nice racks of ribs and a few small briskets. This 4th will be my first attempt a a larger brisket.

u/uknow_es_me · 1 pointr/smoking

Ah yea I had one of those little masterbuilt electric smokers and it was hard not to end up with creosote with the limited air flow on it and the way it created the smoke so close to the food. I got decent results once I purchased their external smoker and ran it through dryer duct, which is what a lot of people online had done.

I'm sure if you keep at it you'll find a way to get better results. I'd try soaking the chunks and adding 1 at a time .. just go lighter on the smoke in general. If that doesn't work you might look into something like this .. it uses wood pellets and has a slower burn. Not ideal to have to sink more money into something but I know people that have gotten good results with them and it's portable if you happen to have other grills.

u/hamband1t · 1 pointr/smoking
u/SteakLover69 · 1 pointr/BBQ

I switched to just using pellets instead because I had so many issues trying to get the tray to work. Bought one of these things -

u/TheLadyEve · 1 pointr/SubredditDrama

It's to increase the chip capacity. I just slide a chip tray in there. I also have an A-MAZE-N pellet tray, which you can actually set for overnight without having to re-ignite or restock. Some people don't like the wood pellets, but I've had decent results with them.

u/glitch1985 · 1 pointr/smoking
They generate very low heat compared to the amount of smoke it puts out.

u/CockyMcDickerson · 1 pointr/smoking

Rinkelstein hit the nail on the head to make sure you are using the wood chip holder correctly. That should get you a decent amount of smoke coming out of the vent hole on top.

I also have an MES30 and from the recommendation of other forums purchased the A-MAZE-N 5x8 Pellet Tray. It's very simple to use and will definitely give you much more smoke. Here is a link to the product, Simple youtube videos will show to how to load it and light it.

u/The_Kurosaki · 1 pointr/BBQ

Lived two years in an apt complex that did not allowed charcoal grills so... bought a MES. This is what I got for it that helped with the smoke and bark.

u/niknoT- · 1 pointr/smoking

You need to a special setup to provide smoke without heat, or with minimal heat. Some people use pellet trays such as this or this. You can also make something similar with tinfoil.

I have a Masterbuilt 30", so I bought the cold smoking attachment, and added a 3" dryer tube to separate it from the main unit (to prevent creosote from landing on whatever im smoking).

u/norcon · 1 pointr/smoking

What to give the man that has everything? Something rare, something he probably won't think he needs...

  1. Guava Wood! some darn hard wood for smoking. Great with pork and chicken as it is a fruit wood. Ok with beef.

  2. a TORCH.. why not? Make creme Brulee, caramelize that sauce etc.

    Get the TS8000 and this :

  3. How about if he wants to cold smoke some cheese:

u/rjearl18 · 1 pointr/smoking

Neither.. check out the AMAZN pellet tray I can do 18+ HR smokes using that thing without ever touching it.

I also did a mod to my MES...Here's my setup...but you can run the AMAZN without modding.

u/ff615 · 1 pointr/smoking
u/cmkl6 · 1 pointr/smoking

I second the suggestion to use a pellet tray in an electric smoker. It provides a much more consistent smoke than using the chips in the built in tray that only smoke when the element is actually heating. Plus you can use it to cold smoke with too.


u/XmockdefenseX · 1 pointr/interestingasfuck

They also chop them up for BBQ wood smoking chips.

u/superdude4agze · 1 pointr/gundeals

You still can:

u/Nos2002 · 1 pointr/spicy

The wood chips are typically for smoking but are fantastic for adding to hot sauces as well

This recipe is decent and easier to explain for making fermented sauces...typically pepper mash should have a salt percentage of 4-10% ...i usually use 7%

After fermentation is done, the pepper mash is strained and juice removed

Add the juice to a blender and add whatever other ingredients you would like in the sauce:

In my case i added:

Reaper sauce

20 reapers
2 carrots
1 onion
4 cloves garlic
1 tsp white pepper
1/4 cup apple cider vinegar
2 tbs honey
1/2 cup yellow mustard
2 pears
4-6 cherry tomatoes

Blend all and simmer 15-20 min
Resift and add sauce to blender

Add xanthan gum approx 1-2 tsp blend ( amount will be dependant on how thick you want the sauce)

Can it or refrigerate

u/discontinuuity · 1 pointr/whiskey

Rice whisky treats!

Or, try aging it with oak chips and see if that improves the flavor.

u/-R-o-y- · 1 pointr/whisky

Or maybe this?

u/andrewsmd87 · 1 pointr/Huskers

If you're a beginner, then I recommend you get something like this or like his if you want the propane kind. DO NOT GET ELECTRIC.

After that, it's just all about meat temp, so make sure you get yourself a good portable meat thermometer. I recommend this guy. It'll give you the most bang for your buck.

After that, it's all about temperature, getting that brisket up to the right temp can take anywhere from 8-12 hours, depending on the cut. You can good recipes for rub and methods, but IMO, they'll always come out great, provided you get it to the right temp and slice it properly.

I'm going to let you in on a little secret, smoking meat is something that looks incredibly complicated, but is in fact pretty damn easy. And it's an easy way to impress friends and family.

Other things you'll likely eventually want, but can get away without are some pit gloves a good long knife and a huge cutting board, if you don't have one.

u/lexm · 1 pointr/BBQ

It came with the Maverick ET732 thermometer. It is really useful and easy to mount and remove.

u/oscarolar · 1 pointr/smoking

is your probe for ambient reading?, there are two kinds, one is the one you stick in to the meat and the other is the one that you can leave reading the ambient temperature.

Once I tried to read the ambient temperature with a probe for meat and that just happened, the temperature seemed to be super high, check this thermometer with two probes

u/HollowPoint1911 · 1 pointr/Cooking

I personally use thermometers to measure both types of temperature. When I think about it, I actually use way too many thermometers than the normal person would.

  • Weber-included bi-metal thermometer built into the grill lid
  • Digital probe thermometer which can be left in the meat while it cooks
  • Digital probe thermometer that sits right on the grill grates - this is what I mainly rely on to see grill temp
  • Oven thermometer that sits on the grill grates which I can use to either monitor the temp of the direct heat portion of the grill, or a double-check of the temp on the indirect side to make sure I'm not getting some goofy reading from the digital probe
  • Instant read pen thermometer to take final temp of food

    I really think a person needs 2 thermometers if they want to turn out good and consistent to measure the grill temp and one instant read to check meat doneness.

    The oven thermometer I use looks like this and can be found practically everywhere. I like the thermometers that measure temp down at the cooking surface better than ones that sit on the lid because I've found there is at least a 25 degree difference from cooking surface to lid on my grill.

    This is the pen thermometer I use to check meat temp close to the end of cooking. It might be tricky to find Thermoworks products locally but you can find similar stuff at cooking supply stores.

    Those 2 types of thermometers above would do the job really well without being horribly expensive. If someone was looking at the next small step up in thermometers, this is the digital probe thermometer kit I have. It comes with the 2 digital probes to measure both grill temp and food temp. The Maverick ET732 has been one of the better purchases I've made recently.
u/revjeremyduncan · 1 pointr/BuyItForLife

I really love my Weber One-Touch Gold grill. If you like charcoal grilling, I highly recommend it. The gold is about $50 more than the silver, but the convenience of the removable ash catcher is worth the extra money, in my opinion. Either one will last you for life, though.

The temperature control is amazing, which is very important for fantastic results. The thermometer in the top of the gold is kinda nice, but it only gives you a ball park reading. A nice digital grill thermometer will give you much more accurate readings of your cooking surface.

You can even use it as a smoker. The Smokenator is a great accessory if you plan to smoke meat with it, but you can get good results with DIY methods, if your budget is tight.

u/jessesc123 · 1 pointr/smoking

That was the first thing I noticed when looking at it. Saw the charcoal pan and wondered how the hell it was supposed to get airflow. Decided I had an extra one of those pans for veggies and swapped it.

I have been looking for a decent thermo for awhile, thinking of this one:

u/ContentWithOurDecay · 1 pointr/smoking

I was looking at this one. So do a test reading on the new set up I'd just place it where the meat would go? And do most people normally do the 2 zone set up?

u/erikivy · 1 pointr/Cooking

I bought one of these:

It has a remote receiver with a pretty impressive range and two probes, one designed to go in the meat and one to hang in the oven/cooking vessel. I'm fairly certain it's accurate because I tested it against my Thermapen and the readings matched.

u/Mankzy · 1 pointr/Traeger

CookinPellets 40PM Perfect Mix Smoking Pellets

u/shaxsy · 1 pointr/smoking

The cookin pellets CookinPellets 40PM Perfect Mix Smoking Pellets are one of the biggest recommended brands and i used a smoke tube. I'm going to try putting a gasket on the lid.

u/FigaroBro · 1 pointr/smoking

I have been religiously using these for the past 6 months. When you have quality pellets the fire is more efficient and uses less. The cost of pellets is relative to the cost of propane in my experience.

u/Liwanu · 1 pointr/BBQ

Traeger pellets are junk. Give these a try, I've used them for quite a while now and always get lots of smoke on my Yoder YS640.

CookinPellets 40PM Perfect Mix Smoking Pellets

u/jssaylor2007 · 1 pointr/smoking
u/_COWBOY_DAN · 1 pointr/Tennesseetitans

I use pellets in a Green Mountain Grills Daniel Boone.

I've only used their Gold blend and Texas blends so far and I honestly can't tell much of a difference between the two. They both give a great smoky flavor on all cuts of meat I've tried (chicken, brisket, burgers, boston butt, wings, pork chops, and ribs).

I bought some new pellets yesterday that a lot of people have recommended. I'm looking forward to trying those this weekend.

If I'm wanting a really spicy rub, I use Rudy's Rub.

For everything else, I use a thin layer of Killer Hogs Hot BBQ Rub with a layer of their Regular BBQ Rub over it.

I was afraid the novelty would wear off with the pellet smoker, but we use it probably more than our regular grill now. Plus, I get multiple meals out of it throughout the week.

u/retailguypdx · 1 pointr/smoking

I have a Masterbuilt electric smoker and an Amaze N Smoker which I think is honestly the best of both worlds. I love the form factor of the Masterbuilt as well as the ability to use wood chips. The Amaze gives up to 12 hours smoke and can run it in cold smoke mode. Plus a 40 lb bag of pellets from Amazon for $35 is a long-time supply of wood.

I can't speak highly enough for the Amaze N smoker. I think it gives the most possible bang for the buck.

u/whatswrongwithmytree · 1 pointr/smoking
u/Prospero424 · 1 pointr/smoking

It should "settle" after sitting for a while properly assembled. But even when it's perfectly flush I would still suggest a gasket kit. This should solve any problem you may have with the seal.

The door is another sore spot. I would recommend replacing it with something that seals better, especially if you're going to be doing a lot of cooking at really low temps like 200-225.

u/superponible · 1 pointr/smoking

I have the 22.5 as well, and I got this gasket kit:

It's made it MUCH easier to control the temperature, especially to keep it low.

u/MixxMaster · 1 pointr/smoking
u/dave9600 · 1 pointr/rva

I've got a Weber Smokey Mountain 14" vertical smoker with Weber cover in great condition. This sells for $199 new. I'll take $100

Weber Smoker

I also have a Weber Kettle Premium 22" with Weber cover also in great condition. This is the version with the removable ash catcher. It sells news for $150. I'll take $75.

Weber Kettle

If interested let me know and I'll throw some pictures up on Imgur. I'm negotiable on both.

u/BGumbel · 1 pointr/Weakpots

Expand your world view and get a smoker. I have the 18 inch and I can make better bbq than I've ever gotten in a restaurant. I also have a cheapo electric powerwasher so clean up is a breeze. That smoker is the reason I signed up for Amazon Prime tbh.

u/gimmethal00t · 1 pointr/smoking

That would work great but I was talking about this

Its a gril but works amazing as a smoker. You can usually find them at a big box retailer for 150

u/siren84 · 1 pointr/smoking

You really shouldn't use time as a guide. I have had similar sized pork shoulders that have had over a 3 hour variance in time it took to get to temp. Get yourself a good thermometer and let that guide your smokes. This is the thermometer I use and would reccomend Maverick

u/b3_c00L · 1 pointr/biggreenegg

Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker Meat Thermometer Set

u/matbiskit · 1 pointr/BBQ

Judging from some of your responses I think you need to regulate the temeratures a bit better, both the cooking environment and the meat temp.

Try out THIS unit or something similar. You can set one probe to monitor the temperature inside your smoker and the other to monitor the internal meat temperature. You will get much better results knowing these two bits of information.

u/mazda_corolla · 1 pointr/BBQ

Check here for some ideas:

What I find helpful on overnight cooks is a remote thermometer.
I use the Maverick ET-733

It has two probes, so you can watch the food and grate temp, and alarms that go off if you get above or below your target temp. Plus, it's wireless and lets you park it next to your bed, rather than having to walk outside every hour to check.

But, if you are starting your cook tonight, you may not be able to get one in time.

So, your biggest concern should probably be fire. Fire needs two things: fuel and air. It's usually not practical to remove burning fuel, so your temperature-management options are limited to:

  • add fuel (increase temp)
  • add air (increase temp)
  • restrict air (decrease temp)

    Of course, as your fuel burns up, that will lower the temp too.

    Wood is not a great choice for a first-time, long cook. So it's either charcoal - either briquettes or lump. Briquettes produce a lot more ash than lump, so there is more risk of smothering the fire. But, they burn more consistently then lump. If you use briquettes, you really need to think about ash management.

    Take a look at the video on the weber smokey mountain page:
    Start at 3:15 to see how they manage the charcoal. There's a charcoal grate on the bottom - it holds the charcoal up off the ground and gets air under it. Then there's a charcoal ring that hold the charcoal together, and has a bunch of holes in it to allow air in from the sides.

    Then, there are multiple vents on the body which let air from the outside into the chamber.

    Basically, everything is designed to control and manage airflow around the fire, and to let ash fall away from the fire and not smother it.

    I have a Big Green Egg, and it has a similar setup - plate with holes under the charcoal to allow air, ring with air holes around, and a vent on the outside to control incoming air.

    Your COS is likely to be leaky as all heck, which will make fire management tricky.

    Look for ways to seal up air cracks. Also, looking at your baffle - it looks like it goes all the way down to bottom. Is there room for hot air to flow into the cooking chamber? From the pics, it looks like hot air from the firebox can only come up the side of your baffle.

    You might need to remove the middle water pan, and prop the baffle up off the bottom with bricks or something so that air can flow under the baffle and into the cooking chamber.

    Good luck!
u/ThoughtBurglar · 1 pointr/smoking

end of last year they released an updated product. ET-733 works a treat.

u/ExpandingGirth · 1 pointr/BBQ

+1 on the ET-733 - I've owned a bunch of remote probe thermometers, and this one has the best accuracy and wireless range I've seen yet.

u/dan1son · 1 pointr/charcoal

No, those are not grill thermometers at all. Those are surface thermometers. You'll know absolutely nothing about the internal temperature of either the grill air or the meat with those.

You want something like this That's basically the standard for dual grill thermometers, but there are cheaper ones similar to it. One sits just above the grates (some people use a potato or onion to elevate it) and one gets probed right into the center of the meat.

u/mizary1 · 1 pointr/grilling

if you do any smoking on the grill I have something like this. I can't imagine smoking w/o it. But I also use a weber kettle so it's a little tougher to keep a constant temp.

u/zac503 · 1 pointr/Cooking

I have this one and love it.

Marketed for grills/smokers but good for any situation.

u/packfn12 · 1 pointr/smoking

Hi, I went through the same thing. I also ended up buying the 22. I dont regret it. Although I will be honest, I kept my old reliable Montgomery Ward grill for small smokes. Mostly when I do something fore myself. I did buy these mods. I like the lid hinge and the gasket im sure doesn't hurt. Also that front cover lid mod in the link above looks pretty neat. One thing I do recommend is a good thermometer. I ended up with the Maverick ET-733. This is the site I use for tips. I dont know if the mods are necessary but I am fairly new to smoking and thought they would help a new smoker.

u/J_F_Kevorkian · 1 pointr/biggreenegg

A dual probe wireless thermometer. Maverick is a trusted brand that a lot of pros swear by: e.g. . Works in the house better than the Bluetooth ones.


Electric charcoal starter or MAPP torch. Combined with the replacement grate below to get charcoal started quicker.... if your inpatient like me.


Bear paws for pulled pork. These work awesomely.


Rib rack


beer can chicken


Welding gloves for picking up hot grate, plate setter, charcoal, etc.


However my favorite BGE accessories are:

Replacement charcoal grate, which doesn't clog and allows egg to get up to temp quicker by allowing improved airflow- can get up to 500 degrees in 10 mins with the aid of a hairdryer. Temp control is much more consistent during longer cooks.

Auber temp controller. It is basically set and forget solution for smoking. Even has AI that learns the characteristics of your grill in order to keep temps stable. Keeps my temp within 1 degree for over 24 hours on my large BGE. There are other temp controllers out there, but I found this one to be most affordable. You don't need wifi to monitor the temp with this because it's that consistent and reliable. I only use my maverick to monitor meat temp now.

u/beer_madness · 1 pointr/BBQ

You'll go between people loving them to hating them but my Maverick 733 has netted me great results on briskets and pork butts etc for over a year now.

Nice cause you can watch your temps from the couch.

u/huxley2112 · 1 pointr/BBQ

You made a great choice on base equipment; the best part about the Weber master touch: it can do both grilling and BBQ. For grilling, I like to use lump charcoal lit in a chimney starter using wax starter cubes. Gets nice and hot for searing steaks, burgers, etc.

Since you posted in r/BBQ, my assumption is that you are looking beyond basic r/grilling. Check out the snake method using kingsford briquettes. It's how a lot of people started doing BBQ. I have a couple of different smokers and I still go back to this method for certain cooks. Keep your top vents open and adjust the temp by opening/closing the bottom vents. The analog thermometer is not the best on the weber, but it will do for now. Eventually you will want to get one of these dual probe thermocouples. There are all sorts of resources in the internets, but amazing ribs is a perfect place to start. He busts a bunch of the myths and wives tales of shit you don't need to waste your time doing (soaking wood, spraying with apple cider, etc) and will put you on the right track. Lots of good recipes and techniques that will get you started.

Welcome to the hobby, and post here and r/grilling with specific questions you might have!

u/Dethist · 1 pointr/BBQ

I would highly recommend this wireless thermometer if you find yourself with an extra 60 bucks.

I didn't think it was required, but now that I use it, I can't imagine going without. A lot of the inherent guesswork is removed, and it has made a huge difference for me.

u/playswithdolls · 1 pointr/smoking

There is a link to an AWESOME thermometer in the post about modding the char griller I linked to above. It is pricey though. this is a much more affordable option that I have used as well. It's not as hardcore or robust as thermo works kits. But at a third of the price of their featureless semi pro kit, along with the good performance I've seen during cooks, it's hard to beat.

u/DrunkenTarheel · 1 pointr/Homebrewing

Get some heat proof gloves and squeeze the bag like it owes you money.

u/jpalarchio · 1 pointr/smoking

Purchased these gloves recently and they're pretty solid:

Otherwise a good thermometer is probably up there along with a decent slicing knife and cutting board if he doesn't have one.

Also, this is a great book IMO:

u/eggnoggins · 1 pointr/Cooking

I have to recommend really good silicon oven mitts. I have these ones and I've given away many as gifts. They protect your hands and are super easy to wash and keep clean for prolonged use (I just wear them and wash them under running water with dish soap as if I'm washing my own hands). They also sell a glove type with dinner separation of that's more how style.

u/BMonad · 1 pointr/grilling

Yeah it is this one - I didn’t do much research so I’m not sure if it’s the best but it had good reviews and was cheap enough to try:

LavaLock® 1/2" x 1/8" High Temp Nomex BBQ HT Gasket Smoker Seal, self Stick Grey

Used Barkeeper’s friend, some dish soap and my drill brush to scrub the edges of the grill lid clean.

u/MeowserIsCute · 1 pointr/smoking

I got a roll of foam tape to seal the door/lid better. A strip of it all around and I notice the temps a lot more stable and much less smoke leaking out. It’s fairly cheap and would work better than regular foil.

u/JThoms · 1 pointr/smoking

As some added clarity since I use the same smoker, I ordered this and used it last weekend and it was amazing. I was able to get at least 6 hours of burn. I was making ribs so it only took about 5-5.5 and there were still unashed coals left. With it I can maintain a solid 250F.

I leave the stack damper/lid fully open. And I've insulated my doors with this. And for filling in around the seams, such as the stack or the firebox I purchased this. Those both will take about 24 hours to "cure" according to the directions.

Otherwise I think it's a solid entry-level smoker and hope you enjoy it!

P.S I know someone may ask if that charcoal cage was worth it and the quality is great, the inserts turn it into a snake method cage , and it feels quite sturdy.

u/Andrizzle · 1 pointr/smoking

Hello! I used this exact same smoker for quite some time. If you really learn out to control the vents and size of your fire, you'll be able to turn out some top notch Q without making any additions. Here's a list of mods you can make to make this thing a GREAT (and much easier to use) smoker: 1. Add Gasket around the edges of the lid of the cooking chamber using food-safe, temperature resistant Adhesive. 2. Add Clamps to the cooking chamber in order to clamp the lid down to the gasket that you added - goodbye leakage, hello steady temps! I also used aluminum duct to extend the chimney inside the cooking chamber down to grate level. This will reduce cooking space slightly, but it will ensure that the smoke hits the meat directly, and will help keep your temps more reliable since the heat is rushing over the grates to escape, rather than going straight over top of the meat.

Edit: Messed up the link formatting.

u/indubitablytaco · 1 pointr/smoking

I use this and am very happy with it: Maverick Wireless Dual Probe Thermometer . You can take the wireless reader around the house with you or set it in your kitchen, whatever your fancy. It's great.

u/Grolbark · 1 pointr/Pizza

Has anyone tried one of these grill-top pizza ovens?

I'm not looking to spend what I'd need to spend on an Ooni, like the larger capacity, and I'm tired of heating up my house with the oven on at 500F for an hour and a half. Skeptical, especially because this one is Pizzacraft, but thought I'd see if anyone else has had any luck.


u/senrabsinned · 1 pointr/Pizza

Has anyone tried this item for cooking pizza?
PizzaQue Deluxe Kettle Grill Pizza Kit for 18" and 22.5" Kettle Grills PC7001

Obviously there are better cookers out there but for the price, this doesn't seem too bad.

u/DJDomTom · 1 pointr/smoking

I'm speechless, what a serious wealth of knowledge. I have some coins left over to give you gold but I'm not sure how, I'll have to do it at a computer I think. You definitely earned it. Thank you so much!!!!!

I will probably have a few questions for you soon but for now I just wanted to say thank you for assisting a random stranger from the internet. Gonna break her in with a large amount of atomic buffalo turds and a pork shoulder!!!

Edit: LavaLock 12 GREY High Performance BBQ gasket smoker seal SELF STICK

Was this the seal you bought?

u/charisma1 · 1 pointr/smoking

Nice report and looking forward to the pictures of smoked meat. If you see smoke leaking from other then the vents on the lid, an inexpensive enchantment is to put [smoker seal tape] ( around the top lid, bottom coal bowl and the door. Some interesting article can be found virtual weber bullet. Enjoy the WSM experience.

u/TheFoft · 1 pointr/smoking

Yep! These are all good tips. Also you might think about some Lavalock to seal up the door and lid a bit better.

u/qovneob · 1 pointr/BBQ

As long as its a smooth-ish surface it should work. I think this stuff is what I used but figure out how wide it needs to be since the rolls come in diff widths

u/SpeclalK · 1 pointr/smoking

I bought a second hand smoker that didn't line up too well and leaked heat/smoke everywhere until I found a sealant.

I used that on the lid (on the smoker and the lid) along with some latches that locked the lid down to keep it sealed up real good.


If my explanation doesn't make sense, let me know and I will make a quick video.

u/buymywayout · 1 pointr/BBQ

Buy some thermal tape (example) and seal up the door and other joints. It's crazy how much heat and smoke can escape on some units.

u/tonedef85 · 1 pointr/smoking

I have the same model and absolutely agree with everybody that said seal it first. Use the high temp rtv on the mating surface between the firebox and the smoker and the two pieces of the firebox. Then use the gasketing tape on both doors. I even went a step further and prep the surface with the flap disc on my grinder first. Lastly and I highly highly recommend start a large very hot fire in the firebox before you do any cooking and burn off the coating of paint on the firebox. You don't have to get it all off but most of it otherwise there will be a very noxious smoke coming off while you cook. I used a block of wood and scraped it off when it gets all melted to speed up the process a little bit.
Links to the two products I used

u/chrisbrl88 · 1 pointr/HomeImprovement

Shouldn't, once it's mortared in. If there's seepage around the hatch, it's nothing a little grill gasket can't handle.

u/LetsArgueAboutNothin · 1 pointr/smoking

For what this is worth I own a cheap vertical offset, Original PK Grill, Weber Smokey Mountain, Weber Performer, A Smokey Joe, A Weber Spirit Gas grill, and an Oklahoma Joe offset. I have experience with all of these grills/smokers and they all have their plus's and negatives.

Here is what you are looking at. You can't get a smoker to grill, but you can get a grill to smoke. If he is looking to steak and burgers, but also smoke a bird, smoke a butt, smoke some ribs etc, then you want a grill that also does well as a smoker. For the money, IMHO, your best bet if your budget is in the 500-800 range is to get a Weber Performer and a Smoke and Sear attachment. That grill, with that smoker attachment, will cook not only near everything but it will cook near everything perfect. The only thing you might struggle with is brisket. But brisket is not a beginners cut of meat to smoke with.

Grill -

Smoke n Sear -

The Trager's are nice. However, they are electric and pellet. Which means that you are relying on pellets and electricity to cook. If you get a storm, and your power goes out, you are SOL. If you can't find pellets, you are also shit outa luck. Also, With the Trager's, the more complicated they are, the more things there are to break. The Weber is literally a steel bowl with a hard ass paint on it. You can use charcoal, wood, or a mix of both. If you keep it out of the rain, and keep it covered, it will easily last a decade or more. The same can not be said for the Trager's firebox.

PS Buy Meatheads and Franklins books, they are well worth the money.

Just my opinion. Good luck!

u/grueinthebox · 1 pointr/everymanshouldknow

Fair enough. Still no interest in propane, though - at $50 or even for free. Table and bin are nice if you have a need or desire for them, particularly in your case since they were free. If I was going to spend $200 on upgrades I've been eyeing the modular cast iron grate and the "Slow 'N Sear" for awhile, but haven't been able to get myself to pull the trigger.

u/efxeditor · 1 pointr/grilling

Why don't you look into getting a Slow and Sear for your Weber?

u/HamWallet · 1 pointr/smoking

You're not going to get a good pellet or offset smoker for $300. In that price range if you want to do charcoal your best bet would be a Weber Kettle and add a Slow 'N Sear. If you want something easier to manage as a beginner, the Camp Chef Smoke Vaults are really good options. I started with the 18" and then bought the 24" and converted it to natural gas so I never have to worry about changing propane tanks again.

Smoke Vault 18
Smoke Vault 24

u/nsoifer · 1 pointr/grilling

Hey, want to make sure I get what is needed to accommodate the Kettle 26 I am getting this weekend:

u/geetarobob · 1 pointr/sousvide

It's just one of these used for prepping coals for the grill.

u/H-H-H-H-H-H · 1 pointr/sousvide

Hmm. Good point. The Weber Rapidfire Chimney is aluminized steel. Link Do you know any issues with that material?

u/Bigbadabooooom · 1 pointr/seriouseats

I was on my phone in my first post, so it was a low quality post. Let me fix that. Don't be intimidated by the brisket. Just control the temperature of your fire and you will be good. My best recommendation is watch the 3 Franklin vids and listen close because this guy knows what he's talking about.

I have a Weber smokey mountain cooker and set it up with the minion method using my chimney starter. Like Franklin says, keep your temperature at a stable 250 degrees.

This is the serious eats pickled hot pepper recipe that I use for sandwich and pizza toppings.



u/Silencer_007 · 0 pointsr/BBQ

I own and use the Maverick ET-733 (

The initial learning curve is a bit steep, but it's outstanding at its job monitoring my meat/ambient Temps. Furthermore, should you ever want or need replacement probes, they're sold us separately on Amazon and are inexpensive.

Just read the manual (twice) before use.

u/squiggitysquashua · -1 pointsr/Homebrewing

So that was this burner before your mods?