(Part 3) Best outdoor smokes according to redditors

Something like this?

Hey dude. I'm new to the brisket game too, but got it figured out by my third one. I've done about a dozen now and have made many mistakes, most of which don't matter that much (but I've also made critical ones like you did here). Reading your comments I have some tips. I will speak to your primary problems (too tough, too dry, and prolly not enough smoke).

Too dry:
You definitely crutched it too late. I crutch mine after 3-4 hours (i.e. right after when it's gotten enough smoke to build up some bark). The stall starts in the mid-130s, after that you are just losing moisture. And when you crutch, make sure you COMPLETELY seal the meat, don't want any moisture sneaking out. If i had the same rig as you, I'd probably just move it into the oven after crutching, leaving it on that grill isn't going to change anything after you crutch. Also, don't stick the thermometer into it until it's been crutched 4 or 5 hours. No sense poking holes in the foil that will dry it out sooner than needed. There is no good reason to poke unneeded hole sin the meat before it's close to done.

Too Tough:
You didn't let the internal temp get high enough after crutching. I did similar to you on my first couple briskets and they SUCKED! Now I don't touch it until it hits 203F, at least. I have let them go as high as 212F withuot major issues (like what I had on the ones that I pulled off too soon).

Not enough smoke:
There were no pics of the smoke bllowing out of your grill but obviously you have an issue generating smoke. I recommend one of these: https://www.amazon.com/Amazen-Pellet-Tube-Smoker-12/dp/B00CS6YFIC
vs the hokey smoke pack tin foil stuff, the wood in those packs you took pics of looks like they'd make enough smoke for about 15 min (if they were burning right). Don't put the brisket in the "smoker" (your grill) until you have a good amount of smoke going. The initial "BAM!" of smoke that hits it when it first goes in in important. If you have a lot of smoke going (looks like you didn't at all), it should only need to be smoked for about 2 hours to get a plenty of smokey flavor.

Yeah your setup sucks, but I think you can make it work way better if you follow these tips. I have a decent vertical propane smoker (https://www.amazon.com/Smokehouse-Products-Outdoor-Propane-Smoker/dp/B0089ZLO1C/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1482179756&sr=1-1&keywords=smokehouse+propane+smoker) and it makes things a lot easier for not that much money.

Yeah, on Amazon it's suggested at $1347 but listed at $899. In USD.

Quite the steal.

If I was going to get an electric smoker, I'd probably go for a Smokin-It #1 or a [Landmann 32"](
http://www.amazon.com/Landmann-32910-Mountain-Vertical-Electric/dp/B0078XFSSQ/ref=pd_sbs_lg_19?ie=UTF8&refRID=1MW66K5TW0RJY2WPMHHG). Under $250, maybe the Smoke Hollow, but you might need to do some minor mods.

I'd avoid Masterbuilt and Cajun Injector electrics; they are cheaply made. Look at the Amazon reviews...not the 5-star reviews made after the buyer used it once or twice, but the 1-star reviews made after using a few times. The heating element starts to fail.

Here it is! It’s propane-driven and super easy to use because you don’t have to mess with charcoal, and the water/wood chips are in a drawer you can access without opening the smoker. We’re very happy so far.

https://www.amazon.com/Landmann-3495GLA-Mountain-Vertical-Smoker/dp/B005TH1T72

Its a Masterbuilt 30". I've linked it below. Its been great. Everything we have done has turned out great. Over did a brisket, but that was my fault. 203 not 205 so the extra 2 hrs dried it out!

http://www.amazon.com/Masterbuilt-20077615-Digital-Electric-Smoker/dp/B00VSFCR1G/ref=sr_1_5?s=lawn-garden&srs=7354513011&ie=UTF8&qid=1451950490&sr=1-5&keywords=masterbuilt+30+electric+smoker

Gasket tape would work. It's sticky on one side and nice and spongy...

https://www.amazon.com/Smoker-Gasket-smoker-gasket-W-34/dp/B00KQ6KC8I

Pellet grills are easy to use and similar to an appliance. You fill the hopper with pellets, set the temperature and you are up and running. You can cook great steaks and burgers on them as most will hit 500 degrees or more. Traegers only get up to 450 degrees if I remember correctly. I agree with your assessment of the Pit Barrel Cooker. I used to test BBQ equipment for a company that specialized in medium to high end units, and the only product I ever tested in 4 years that was worse than the PBC was the Maverick Competition Smoker. There was literally nothing good about the MCS. I find it amazing that they are still selling them. You will love using a decent pellet smoker.

Consider propane. My first smoker was electric. My second was propane. Amazon has a Smoke Hollow for $100 right now https://www.amazon.com/Smoke-Hollow-30164G-30-Inch-Propane/dp/B00HQA2LOU/ref=sr_1_3?s=lawn-garden&ie=UTF8&qid=1511370478&sr=1-3&keywords=propane+smoker

Note: A great place to get extra propane tanks is from Craigs List. I'll buy it used, then go swap it out, so as long as it's half decent, it'll do to get me a $17 refill swap. That's all my smoking for about 2-3 months using the smoker on a weekly basis.

Unless you're in an apartment that bans flame, propane gives better results in my experience.

I need to use my slow-n-sear more before I go spring for a dedicated smoker. I need more paractice controlling temprature. Also I need to use it enough to justify spending more money on a dedicated smoker.

To be honest if I was spending the kind of money a decent Kamodo cooker costs I'd probably go with a Karabeque C-60. After all if you are going to go nuts, might as well go all the way.

Well I currently have limited space so I wouldn’t have been able to get the 885. The 650 has been an absolute champ for me as well. Never ran out of space. I actually haven’t needed to use the top shelf yet. I’m about to do 10kg (22 pounds) of dinosaur ribs aka beef short ribs tomoro and I won’t even be using the top shelf.

I’ll also mention that I live in the UK and the 650 was £1299 ~$1580usd. So I didn’t really want to spend much more than that.

In regards to the tube I got the extendable one which lasts 4 hours when I fill it to 12” and 6 hours when I fill it to 18”.
Link: https://www.amazon.com/gp/product/B00QMJPBDY/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1

Sorry for the long write up, just trying to be helpful.

I've tried charcoal, gas and electric. I'm going to recommend a Masterbuilt Electric like this one: http://www.amazon.com/Masterbuilt-20078715-Electric-Digital-Controller/dp/B00SKO7C18/ref=sr_1_8?ie=UTF8&qid=1453235318&sr=8-8&keywords=masterbuilt+smokers

It takes practice to get good at smoking. Which means you have to do it often.

An electric is fast setup, fast cleanup, good results. It keeps the temp constant for you and you don't have to baby sit it very often. You can do it on a moments notice because you only need chips. Clean up is a snap because the chips get pretty much burnt up so there is almost no ash produced.

On the other hand, charcoal will, with practice, give you marginally tastier results. In competition, this is key. However, you need to be a person who doesn't mind long set up and longer clean up. You have to baby sit them to keep the temperature right. You will change vents when it is in sun or shade, summer or winter, windy or not. You have to enjoy the fiddling and extra work. This is exactly what a lot of guys love.

So, it depends on who you are. I like simple and spontaneous, so I like electric.

Their Simple Smoker looks pretty cool. I especially like the phone connectivity.

Yep! It's because of that that I went searching for more smoke:

https://www.amazon.com/gp/product/B014I51RKE/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

...I filled it half/half with wood chips and pellets, and put within the smoker itself. Definitely using it along with the AMPNS going forward.

Yup, the only one.

If you’re worried about weather and/or retaining temperature, you could always look into an insulated cover blanket like this
Make sure you get the one for your model though, I just purchased my Traeger and am planning on ordering one of those blankets for mine soon!

Great Outdoor Smokey Mountain Wide Body model. I bought an older model for about $200 a few years ago. It is wide enough to fit an entire rack of ribs. With four shelves I can easily make eight full spare racks or twelve smaller back racks. You can do a big turkey there, a brisket, etc. With this baby you can invite the in-laws you were not sure about inviting and still have food leftover.

Unfortunately, my model has been discontinued. The newer one is better, bigger (5 racks) but more expensive - about $370.

http://www.amazon.com/Landmann-3895GWLA-Mountain-Vertical-38-Inch/dp/B00556XVNM