Best outdoor grills according to redditors

We found 360 Reddit comments discussing the best outdoor grills. We ranked the 147 resulting products by number of redditors who mentioned them. Here are the top 20.

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Charcoal grills
Outdoor electric grills
Gass grills

Top Reddit comments about Outdoor Grills:

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/dakta · 37 pointsr/Cooking

Get a standalone camping/wok burner and use it outside when the weather is good enough. Not even kidding.

You can get good results with ~20k BTU, sometimes even less, which are becoming more common on consumer ranges. E.g. this GE range.

So it's not really that unreasonable to have a hot enough range. Yeah of course a shit electric model from the '90s isn't going to cut it, but a recent gas range should be adequate, as long as you don't overwhelm it by trying to cook too large of a portion at once.

u/The_Comma_Splicer · 21 pointsr/videos

This Blackstone griddle is legit, and reasonably priced at under $300. My coworker who is a semi-professional cook (he occasionally caters large events) loves his. It's on my Christmas wishlist.

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/imawin · 12 pointsr/castiron


If I can't fit everything in one skillet, I go to the griddle.

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/Cdresden · 9 pointsr/smoking

The site's owner Meathead has been building this site for years. It's now a wiki of barbecue.

Personally, I have a WSM 18.5, which is a charcoal smoker. You can also use this as a charcoal grill. I also use a Maverick thermometer, which has a wireless monitor and dual probes, so one for the smoke chamber and one for the meat. If either of those temps varies outside the range you set, the monitor in your pocket alerts you.

I also have a Big Chief electric that is perfect for salmon, and also vegetables, nuts, cheese and pretty much everything that isn't meat, all things that smoke best at 200F and below. The Big Chief won't hold temp above 200F, so it's useless for meats. The charcoal smoker won't easily hold temp under 200F, so I like having both.

I'll probably get a propane smoker next year, maybe the Smoke Hollow 44. It looks like I'd have fun using it.

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/LiquidArrogance · 7 pointsr/smoking
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/beardorunner · 5 pointsr/FulfillmentByAmazon

Assuming your talking about the A+ content, that's only available through Vendor Central. Usually at an additional cost.

Edit: This has A+ content: Kamado Grill

u/badblock · 5 pointsr/smoking

I have one the Weber Smokey Mountain Cooker which works vey well.

I've also heard really good things about Pit Barrel Cooker though I haven't used one myself.

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/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/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/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/SilverAce88 · 4 pointsr/BBQ
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/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/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/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/Geoff_Sanderson · 3 pointsr/BBQ

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

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/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/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/GRVrush2112 · 3 pointsr/BBQ
u/aManPerson · 3 pointsr/seriouseats

a good wok, is about as important as a good heat source for it. as i understand, the problem is, western stove tops don't put out enough heat to use regular woks effectively. so for me, all regular asian wok's are out of the question.

teflon wok can be convenient, but still not good. yes the coating wears down, but you can't get it hot enough to do a good wok cook.

the closest thing to success i've used? dutch big ass oven

why? on electric, or gas stove top, you just let it heat up until it starts to smoke. put a little oil in, and put some food to stir fry. by not putting much food in at a time, you allow it to get a ton of heat, closer to an actual wok cooking. scoop it out, let it heat back up, and do more.

lodge logic stuff comes pre-seasoned, and ive never had to strip mine down and re-season it. i just wipe it clean with paper towel, maybe scrape some bits off with a metal spatula or big cooking spoon, and let it dry/cool.

IF you really want an actual wok, i think some turkey fryer burners can put out enough heat to do it justice. but you'll likely want to use it outside. i thought i remember you needing around 100,000 BTU to cook on a wok well. this should be enough

edit: one thing worth mentioning. cast iron and carbon steel both rust if not taken care of. i think, given the same thickness and same dimensions, carbon steel is heavier. also, i think carbon steel conducts heat better/faster. i have not looked into using a carbon steel dutch oven. my cast iron one was $40 like 7 years ago and it has been a dam trooper ever since. i even do long cooks with tomato sauce and it's fine.

u/rayout · 3 pointsr/smoking

Can the whole assembly be replaced? There are generic heating elements


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/BreezyWrigley · 3 pointsr/AskCulinary

check the outdoor grill section at a hardware store. there are lots of flat-top grills that use propane made for outdoor use. I'm thinking of getting one. you'd still need to use it outside... [like this] ( if you've got a little patio space or a deck or something

alternatively, you can get cast-iron griddles that lay across a couple stove burners. not quite the same, but it's AN OPTION for large flat cooking surface.

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/JuicedInIt · 3 pointsr/smoking

This is the one I got:

Would love to get into making briskets and ribs! There’s only 2 of us so I think I jumped the gun space wise too it’s very big.

u/---JustMe--- · 3 pointsr/smoking

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

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/Beavt8r · 3 pointsr/smoking

I was in a very similar situation as you, actually. I started with a propane smoker so that I could more easily smoke overnight and not have to tend it. I now have a WSM, but I had the propane smokers for a few years before upgrading. The one I had was the Smoky Mountain Propane Smoker. I actually had two of them at one point.

My thoughts? The WSM (wood/charcoal) puts out better meat and maintains temperatures easier than the SM smokers did, but the ease of propane was quite nice. It has a wood box in it so you do actually get smoke flavor (although perhaps not as much). And being vertical meant I could do quite a bit at a time.

Overall I think they can do a very good job, but may not be quite as good as wood/charcoal. Obviously that is an opinion and YMMV, but those are my 2 cents.

u/cruftbox · 3 pointsr/smoking

This is the kind I use - Smoky Mountain Vertical Gas Smoker:


  • easy to control temp
  • propane lasts forever
  • wood chips in box make great smoke
  • grill space to smoke lots of stuff
  • cheap


  • refilling box with wood chips means uses heat-proof gloves (I use )

    Personally, I like the simplicity of a gas smoker. Set up at dawn & I don't have to attend it much during the day. Keeps things warm without overdoing the smoke.
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/evrydayzawrkday · 3 pointsr/pelletgrills

Maybe? Here is the Amazon page, and here is the context in terms of fit...

> Fits any pellet grill with a centered burnpot and a 19-1/2″ diameter barrel

Looking at the Rec Tec website, the diameter of my cook chamber (width) is 20 inches. The GMG JB is 24 inches (wide).

The website shows the only grill not compatible is the Pit Boss 1100, but you can contact them and see?

u/andigswert · 3 pointsr/Pizza
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/rmeds · 2 pointsr/videos

This is better than any 'guide' I found on google- thanks man! Would anything change if i were to use a gas smoker like this?

u/dtwhitecp · 2 pointsr/grilling

I think it makes sense to include these things in the scope of this subreddit

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/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/uncle_rob · 2 pointsr/smoking

Definitely because it was my first time using a charcoal smoker. Have always done electric... I got it on Amazon, it was $288 a couple of weeks ago when I bought it.

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/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/AG74683 · 2 pointsr/grilling

I found it! I was expecting it to be way expensive. That's pretty affordable actually.

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/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/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/TryNottoFaint · 2 pointsr/sousvide

Any burner that can go at least 70,000 BTU will do a great job. That's about five times what most indoor natural gas or electric ranges typically generate on their regular (non-wok) burner. If they even have a wok burner. The Bayou Classic is a workhorse, a friend of mine has one that I've used a few times, and will easily do the job.

I have this one which is 200,000 BTU and is, well, let's just say intense. I usually run it at about 1/3 throttle max. It will burn the hairs off your arms if you're not careful. But wow, it really works. Apparently Amazon doesn't have it currently in stock, but you can find other's like it for around $100. Note the size of the burner. It's a large diameter. That means unless you have at least a 12" pan some of that flame is going to go right up the sides. Keep that in mind. The Bayou Classic has a smallish burner in comparison that has a more concentrated heat source that still spreads out plenty. What the 200,000 BTU burner excels at is large pots of water or oil. It can bring five gallons of water to a boil quickly, which if you are making beer or crawdad boils is great.

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/tarheelz1995 · 2 pointsr/smoking

Another Smoke Vault. Nice! I have the wider one. Here are the mods:

  1. Added gasket to the door to keep in the smoke:
  2. Converted to natural gas.

    I'm getting consistent, solid results. Love the smoke vault.
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/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/Efferri · 2 pointsr/smoking

Same price on Amazon

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/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/e-wrecked · 2 pointsr/smoking

This is the guy I'm looking at picking up next, hear a lot of good things about it: Pit Barrel.

u/RafxLalxArs · 2 pointsr/pelletgrills

The Smoke Daddy Heavy D, Pellet Grill Stick Burning Heat Diffuser

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/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/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/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/Thisismyfinalstand · 2 pointsr/smoking
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/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/Phunky-Monkey · 2 pointsr/BBQ
u/worm30478 · 1 pointr/BBQ

Plenty of brands out there. The door doesn't seal very well and leaks smoke and heat really bad. The tighter the thing is sealed up the more efficient it is. You can find after market doors but sealing it with a gasket is good enough and way more cost effective.

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/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/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/Emerson_Scott · 1 pointr/GoRVing
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/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/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/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/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/Mainvillian · 1 pointr/ProductPorn

Purchase page for someone interested.

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/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/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/hamband1t · 1 pointr/smoking
u/jockomon · 1 pointr/smokedmeat

Also I suggest you get this for your smoker. Felt like I couldn’t get enough smoke off of that little tray. I put this in the bottom with foil under it.

TIZZE Pellet Smoker Tube 12" Perforated BBQ Smoke Generator to Add Smoke Flavor to All Grilled Foods

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/LatchedNipple · 1 pointr/GoRVing

I bought the X200.

My RV has really small basement doors and although I would have been 100% for the Weber 2200 or 3200s, the combination of having to wrangle that 50 pound block of metal under my slide into my tiny doors made my arms and back hurt from the future.

The x200 is small, light and it fits really well into my basement. The other bonus are the latches make it so you can carry it like a briefcase.

It heated up pretty fast and seemed like it worked perfectly.

It's also 1/3 the price of the Weber Qs.

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/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/flyinpanda · 1 pointr/smoking

If you're looking for a compromise between electric and charcoal, go gas. I use a propane smoker and it's super easy to use. You don't need to baby sit it, just add more wood every 45 min-1hr. I have the Char-Broil Vertical Gas Smoker. It's the refrigerator type you're describing. Comes with 3 cooking grates.

I use this one:

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/RedOctobyr · 1 pointr/sousvide

Interesting. I don't know the answer, but I'm curious.


u/erikivy · 1 pointr/sousvide

Not the OP, but here is a link. It looks interesting and I'm curious whether it would work also.

u/tide19 · 1 pointr/grilling

Alright. Go with the Master Touch, buy a Weber Charcoal Chimney, get some good gloves for handling charcoal. Don't worry about the Slow'n'Sear, just use the snake method.

That's really all you need.

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/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/Prospero424 · 1 pointr/smoking

These are good, versatile grills and are great for smoking stuff for single-family meals. They're good at holding their temp in colder, windy climates. The only real down side is the relative lack of space due to the thick walls. The cooking grate itself is a little under 20", which isn't much of an upgrade over your Kettle. Your Weber Kettle is a fine grill, so duplicating functionality here doesn't gain you much unless you really want a backup.

For $300, you might consider something with more cooking space. I would suggest a Pit Barrel Cooker or even an 18" WSM

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/theduke282 · 1 pointr/smoking
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/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/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/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/Mr_flops · 1 pointr/BBQ

char-broil vertical gas smoker

I would recommend the Pit barrel Cooker ($300) if you can swing it.

Additionally, amazingribs has a great database on grills and smokers.

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/MadDoogieDog · 1 pointr/smoking

I bought a Landmann used last summer and so far it's working like a champ. I did build a little hut for it to help it out in the cold, otherwise, I've got no complaints.

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/Dixie_Normus_2 · 1 pointr/smoking

I am looking to move to a propane smoker myself. I was looking at the Masterbuilt unit you referenced above and then I came across an article that said this was rated best top end propane smoker:

Reasonable price also. Anyone know anything about Smoke Hollow?

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/McSavvy · 1 pointr/smoking

This one - a vertical propane smoker.

u/StingMachine · 1 pointr/smoking

It’s a smoker tube for pellets. I use one in my electric to get more smoke rolling.

TIZZE Pellet Smoker Tube 12" Perforated BBQ Smoke Generator to Add Smoke Flavor to All Grilled Foods

u/asdffrrerr · 1 pointr/smoking

Check this out at
Fireblack125 1/2 x 1/8 Black Hi Temp BBQ smoker Gasket Self Stick15 ft LavaLock

Also, this works great to seal the door. So you hold heat/smoke better.

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/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/ff615 · 1 pointr/smoking
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/seattleque · 1 pointr/BBQ

I've used one of those stainless steel stove-top smokers inside a couple of times. I now use it on the patio with a hotplate. You definitely need a LOT of air flow to not smoke up your house.

If you can afford it, there is also the pressure smoker:

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/Not-Kevin-Bacon · 1 pointr/boating

I have the Magma ChefsMate with the tray/cutting board attachment and rod holder mount. I got for free from my dad who got it from a friend. For my setup you'd pay around $400. I'd never recommend it at that price, or even half that price. Other than being stainless there really isn't any thing good about it. I'd recommend buying a small cheap grill and pontoon mounts. If you want stainless the Smoke Hollow 205 looks comparable to the Magma ChefsMate at a fraction of the price.

u/rockstarmode · 1 pointr/AskCulinary

I was thinking something more along these lines, that way I can use it for other outdoor cooking which requires extreme heat (woks, brewing beer, frying large birds, etc..)

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/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/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/Gayrub · 1 pointr/smoking

Ah ok, thanks! I've been thinking about getting an electrical heating thingy to convert it to an electric smoker. It seems like that would make things a lot easier. Would this thing completely replace the charcoal? It would be great if I could just dial in the temp on that thing. Then all I'd have to do add wood when the smoke slows down.

u/ChuckWeezy · 1 pointr/BBQ

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

u/polpotwasright · 1 pointr/pelletgrills

You could always try this:

Don't remember the specific user, but they recommended it on another thread on this sub.

u/blindjoedeath · 0 pointsr/HomeImprovement

Responding to you as well as /u/DiabolicallyRandom (as you posted similar comments):


I understand the intent of Fakespot's grade (judging review quality, not necessarily product quality), but I still stand by my assessment that it doesn't work. One example (of MANY products I could list since using the plugin): Pit Barrel Cooker - an incredibly great smoker (I own it). Has a cult status right now, as reflected by the reviews. I've just had Fakespot re-analyze its grade, which remains an "F". I've looked through dozens of the reviews (almost all 5 star) searching for review stuffing, or brand new reviewers, and I can find zero evidence. 846 reviews - that should be more than enough for Fakespot to statistically make a fair grade.


Fakespot - "F" for reliability.