(Part 2) Top products from r/smoking

[Weber Smokey Mountain] (https://www.amazon.com/dp/B001I8ZTJA/ref=cm_sw_r_cp_tai_Y5goyb44P3S2A) is a charcoal based smoker but is more involved, and effort than an electrical smoker. The WSM has 18.5 inches model ($299) and it suffices the needs for my family of five. If he likes to smoke for a larger group or bigger smokes/batches the 22.5 inch ($399) version. The Weber 18.5 is available at Lowes and Homedepot.

For the person who want to be more hands off and not tend to the smoking process the recommendation is an electrical smoker. I have a Master Build Electrical smoker 30 inches front control model with a glass front. More suited for cold smoke process for cheese and salmon (with option attachment) as well as the traditional ribs and meat. The positive of an electrical smoker it is easy to smoke all you have to do is add chips and don't worry about the charcoal and baby the temperature. The negative over the WSM you will not get a smoke ring on your meats and the depth of flavor is greater on the WSM since you including the hardwood charcoal to the flavor portfolio.

A great companion gift is the Thermoworks wireless thermometer $99.


Alway worth searching online for a Black Friday special. I got my MES with $100 off on a Black Friday Amazon sales a couple of years back.

Sites
http://amazingribs.com/BBQ_buyers_guide/smokers/

Brisket is a challenge. I have gotten the hang of it pretty good, after several tries. I do mine like they do in Texas, because, well I live in Texas.

Don't cut your brisket up in smaller pieces, its not going to turn out correctly, ever. It's really meant to be cooked all together.

Step 1: Trim

I square off the brisket flat - the flat typically has really uneven edges huge chunks of hard fat and other stuff that won't cook down. So the goal with the flat is to get all the sides of the meat even thickness and to reduce, but not completely remove the fat cap.

For the Brisket Point, I want to build bark on meat so I'm aggressive with the trim. The point is heavily marbled, so we don't need to maintain as much exterior fat here.

Step 2: Season

Salt and pepper all over. That's it.

Smoking for long hours is going to pretty much hide any flavors you put on the brisket anyway, so just S&P for me. But here you can try things out and get creative. Unless you are trying to do Texas style, which is S&P.

Step 3: The cook

I have an electric pellet grill. It uses little wood pellets to heat and smoke. I set this to 275F (135C) and put my brisket on and close the lid. Now I walk away. I do nothing except make sure the fuel is good for 6 hours. This first 6 hours is where you get the bark.

After 6 hours have passed - I open the lid for the first time. I'm checking the bark here. if its light go another hour. if its where I want it it's time to wrap. Some people wrap in foil - I disagree with this.

I use butcher paper: https://www.amazon.com/Pink-Butcher-Kraft-Paper-Roll/dp/B06XCCQ9K4

The butcher paper protects the bark, it breathes unlike foil, and you want it to breath.

At this stage I'm 6 or 6.5 hours in now. This is the first time I'm putting a probe in. I expect to be 155F - 165F (68C-74C)

Brisket is wrapped back on the smoker, and probed. I'm watching fuel and just watching the brisket come up to temp.

At 200F (93C) I'm using my probe to test the brisket in various places. The probe should go right through meat with little to no resistance. Remember I'm still wrapped so I'm poking through the paper as well. (just don't go all the way through and let the juices out of the bottom.) the brisket is probably going to be "done" Between 205F and 210F (93C-98C) But the poke test is more important than the actual temp - just dont go over 210F(98C)

Now I pull it off and wrap it in a towel. I put it in a cooler until the temp drops down to about 160F (71C) Perfect serving temp.

​

Hope at least some of this is helpful!

Thats some nice looking brisket. I'd like to share my recipe for anyone interested.

I have a Green Mountain Grill that I fill using fruitwood pellets. I usually buy my brisket from Costco due to price. I take the briskets and dryrub with a pork butt rub I found at my local butcher (will leave link below). I let the dryrubbed brisket sit it the fridge overnight wrapped in foil.

On cooking day, I warm the smoker to 200-225 and put the brisket on fat side down. I leave it sit this way until the internal temp reaches about 160. I try to leave it about 3-4 hours adjusting temp as needed. Every hour, I spray the brisket with apple juice to keep it moist and add flavor. I will reapply rub as necessary during this time as well.

Once the brisket reaches 160 F, I pull it off and lay it on a bed of foil FAT SIDE UP. This is very important for allowing the fat juice into the meat. I then fashion the foil into a boat, but still wrapped. Then, I pour in about 1/2 cup beef broth into the wrapped boat to allow the brisket to simmer in it. With the brisket laying in beef broth, fat side up, and wrapped in foil, I put it back in the smoker.

The meat will stay in here a few more hours till it reaches about 190-195 F. At that point, I pull the whole thing off still wrapped, and let it rest on the counter for 30 - 60 minutes. When people are ready to eat, I unwrap it and cut in against the grain. I get a beautiful smoke ring, great seasoned flavor, and still moist due to the apple juice and beef broth. It is so difficult to mess this up. Its the easiest way I've found to cook brisket well every time.

Hope this is useful to someone.


Butt rub: https://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM

The pressure smoker is a good idea. It won't give you a good bark, but so what; you can still get great flavor.

Another option, if you have a range hood that vents outside, is a stovetop smoker. I have this one. It's great for pre-smoking food before pan searing to finish: steaks, chops, chicken breasts, burgers, sausages. Also for smoking onions, garlic, cauliflower, cheese, nuts, butter, salt, etc. If you remove the sliding lid and fashion a foil balloon, you can smoke a pork butt or chuck roast for 2-3 hours, then finish in the oven at 250F.

As far as powdered smoke goes, it seems this product is better suited to using as an ingredient in spice rubs, since it's in dry form. If you're going to inject, you might as well use liquid smoke.

But sure, heat up equal parts apple juice and cider vinegar, then dissolve some salt, brown sugar and powdered smoke. Let cool and season to taste with Worcestershire and crushed fresh garlic. Inject a 5-6 lb pork butt. Add some of the smoke powder to your rub, and apply, then chill overnight. Roast at 250F to an internal temp of 200-205F, probably 7-9 hours. I'd cover with foil after 4-5 hours, once the surface is a nice roan color.

I live in an apartment as well and I've been using one of these to smoke. It's not true smoking, but it actually does get a good smoke flavor into your food. If you're not able to use the parking lot, a Cameron's smoker is a great hold-over. I've made sausage, pasta sauce, burgers, chicken, pork, salmon, turkey legs, and even venison with it. The food tastes great and it's perfect for apartments.

I picked up this indoor kettle smoker to do just what you described. So far we've done chicken, salmon, scallops, bacon, cod, and tilapia. It's super easy to use and clean, and the smell is nice and airs out within a day, faster if you have an exhaust fan over your stove or open some windows. We don't bother opening windows since we enjoy the smell.

It takes about 20-25 minutes to cook a whole chicken breasts, and 18 minutes or less for fish depending on its thickness.

I'm a big fan of Penzey's spices which you can purchase online. Also this Cranberry - Orange Seafood spice is my all time favorite seasoning for salmon, scallops, you name it.

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

https://www.amazon.com/Weber-711001-Mountain-14-Inch-Charcoal/dp/B00FKE67V2

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.

Thanks for the update. Glad it seems to be creeping in the right direction. I just ordered a used version of this book which details set up and usage of the WSM specifically. Harry Soo also has some good tips here about WSM usage that I plan on trying or at least cross-referencing with that book. Either or both might have some tips that could help you out. Good luck!

Late to the party, but nonetheless...GLOVES - what is more dextrous than the opposable thumb?

If you want to invest in some, I have a pair of these, and they are great for all the BBQ needs. Alternate? Waterproof and insulated, you can just dive in and do what needs doing. Pulling pork is a breeze, and managing racks is simple. Apply dish soap, and then wash your hands for cleanup. (I was checking Home Depot for the disposable nitrile, and came across these. I wonder if they'd function properly?)

I saw another version of this at a BBQ competition. The chef put on a pair of cheap cotton work-style gloves, although they might have been fire resistant and covered that with a disposable latex or nitrile gloves. It seemed like a fantastic approach.

I installed one of these last weekend and calibrated it to the probe temp at the grate. The iGrill2 wireless is great but its nice that I can just glance at this one from across the patio (at 5" diameter its pretty easy to see).

I will go against the grain, and say to get a cheap Kamado style like this: Akorn with one caveat. You need to be able to store it out of the elements and remember to empty it of ash after a cook. For my money, between what you have listed and a Kamado style, I find the Kamado more efficient with a slightly higher learning curve (you really have to raise your temps slowly) but beyond that, it is more efficient on fuel, once you get it dialed in it holds temps better for longer, plenty of room, and a versatility the others do not.

Just a thought, at the least.

I got this one. The app is good and easy to setup, I like it a lot better than my Maverick plus it has 6 probes

i have a probe thermometer similar to this one

and the smoker has a built in meat probe that i can track/be alerted via bluetooth, or by a readout on the smoker.


thanks for helping me to sort all this out. this meat is mostly for me and a couple friends that understand its my first time, so if i screw up, i will still have hopefully learned something.

i use This Dyna-Glo

i love it! It is ~$177 and works great for me. i am going to be entering my 1st KCBS competition this spring and this is what i plan to use. (hopefully i won't be shunned as a newbie)

I'm doing my first rib smoke this Saturday on my 18.5. I haven't tried it yet, but I bought the Weber 6605 rib rack because I'd heard that getting ribs on the WSM is a bit of a hassle. Without cutting them, I mean. I sincerely hope I don't mess them up, and that is why I'm not inviting anybody over. Only my family should have to suffer lol.

Edit: This is the rib rack recommended by Meathead. Literally the only reason I got it.

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

I bought this one back in 2014. Works just fine for what I use it for; mainly bacon and ham. I caught it on sale for ~$70-80. You just need to go slow when slicing, and it helps to have your meat cold. Easy to clean.

That would work great but I was talking about this https://www.amazon.ca/Weber-711001-Mountain-14-Inch-Charcoal/dp/B00FKE67V2/ref=sr_1_1?ie=UTF8&qid=1481408962&sr=8-1&keywords=weber+smoker

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

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!

https://www.amazon.com/Weber-711001-Mountain-14-Inch-Charcoal/dp/B00FKE67V2/ref=cm_sw_em_r_awdotod_h8NCwb0JAB1MA_tt

It looks like it's pretty much the same guts as every other bluetooth thermometer, at least judging by the fact that it's using the exact same app (just rebranded for Inkbird vs. something like Tenergy Solis or any number of other rebranded versions of the same). If someone hacks any one of those, they'll all effectively be hacked.

-- Sorry for the wall of text.

Nope, it's just a preservative, though it also keeps jerky that "red"
coloring most people are used to. You've likely eaten tons of it, you just weren't aware of it.

____

[Edit: It's important to mention that cure isn't meant to keep your meat safe "for a long time". Many home cooks figure they'll eat their jerky well before it goes bad, so they don't care. That isn't how it works. You use a cure so that your meat doesn't go bad while you are processing/dehydrating/cooking it. You use a cure to keep it safe while you try to process it into a state that it can preserve itself or be protected by low temps.

Once your jerky is finished and tossed in a paper bag for your pantry or vac-packed for your freezer, the cure's job is "largely" done. That's where your salt, internal water content, humidity and temp come into play. Prosciutto for example is cured to hell and back and has been hanging around for months/years, but you wouldn't throw a slice on your counter and eat it even 2 days later (ok ... maybe 3 three days).

_____

Before sodium nitrite and other preservatives, you'd have to salt the hell out of meat and wash that salt out before consuming, or make pemmican which is completely dried and then usually ground and mixed with fats.

Jerky as we know it isn't shelf stable at "room temp". That is, not unless salted/candied, prepared in a sterile environment and vac sealed. Check out any bag of jerky (and many, many other foods), they all have have sodium nitrite or similar ilk listed under the ingredients. A few are "uncured", but that is a marketing gimmick as they get their nitrates from ingredients like celery powder or sea salt held at specific temps for a week or two for the nitrates to develop "naturally".

There are two types of cures btw, fast acting (Cure #1) and slow acting (Cure #2). The first is made for food you are going to process within a week (not including refrigeration time), like jerky and some sausage. It is also called Prague Powder, pink salt, tinted cure, butchers salt etc; it's all the same stuff. Cure #2 is used for items that will dry over long periods of time. That is basically used in any charcuterie items like salami and prosciutto, as well as traditional cured hams like Country Ham.

This is the stuff you want for jerky.

Thank you!! I used an 11-inch slicing knife. I got it really cheap and it worked great!

Mercer Culinary M23011 Millennia 11-Inch Granton Edge Slicer, Black https://www.amazon.com/dp/B000PS1HRM/ref=cm_sw_r_cp_api_i_52biDb4DJ1VSB

https://www.amazon.com/Weber-731001-Mountain-22-Inch-Charcoal/dp/B001I8ZTJA

http://virtualweberbullet.com/

http://amazingribs.com

My WSM is built like a champ and feels like it is going to last forever.

River Country!!! To install in the WSM, I had to purchase a unibit and drill out the hole to 13/16" to fit it in, but this thing is affordable and bang-on accurate!!!! Stole the idea from T-Roy Cooks on youtube. Additionally, there's a set-screw type deal in the back where you can calibrate it - so if you wanted it to sit in the hood like I have but actually read what the temp is at the grate level, you can stick a probe in at grate level and calibrate the River Country to read what that reads- so even though it's placed in the top of the smoker, it will read the correct transcribed temp from the grate level. Couldn't recommend this therm enough.

River Country Therm


Unibit Set for drilling

Consider this. It's just like the BGE but costs around $300

http://www.amazon.com/Char-Griller-16620-Kamado-Charcoal-Barbecue/dp/B00GJEPTJS

Changed my life. Makes amazing food of many kinds: smoking, grilling,even pizza.

Cooker: Kingsford Barrel Grill (Not technically a smoker, but I've learned to BBQ on anything).

Time: 3 1/2 hours for whole chicken and 2 hours for wings.

Temp: 250F

Wood: Hickory

Equipment: Tenergy Solis Digital Meat Thermometer w/6 probes. This was my first time using it after I bought it and I was very impressed. Used 1 probe to read cooking chamber temp and one for the whole chicken. Worth the $54 and uses a Bluetooth app.

Edit: link to thermometer: https://www.amazon.com/dp/B077821Z4C?ref=yo_pop_ma_swf

Found this on Amazon for $123 and has decent enough reviews.


Edit: This also seems pretty good for home use and is $100.

OP I highly recommend this book. It reads like a lesson plan, is very descriptive, teaches you BBQ instincts and to learn your pit. Not sure what type of smoker you have, I'm a Weber smoky mountain fan.. which this is geared towards.. but I'm sure you could adapt.

Low and Slow: Master the Art of Barbecue in 5 Easy Lessons Wiviott,...

https://www.amazon.com/dp/0762436093/ref=cm_sw_r_sms_awdo_QNnOzbT1Q26QE

That last photo is amazing.

Also, for those wondering like I was, Prague Powder.

I noticed after you smoked it some of it was already getting a bit charred from the sugar. One thing you may want to try is rinsing it off before smoking it. This may remove a lot of the "flavor" with the salt, sugar, etc but it will make the belly nice and clean. If you want to rub some sugar on it maybe try dropping the temperature? I've only used sugar in my cure and let smoke do all the work.

For slicing, I picked up this slicer and the non-serrated blade. It really makes cutting the bacon quick. It's a bit of a pain to clean with all the curves and cut-outs but I can slice up 5lbs of bacon in 10 minutes.

In the time I've been making bacon the one thing I realized is that its "burn" point is far higher than that of store bought. So I usually have to dial it down just a smidge on the stove to prevent burning. I haven't made any in the oven yet so I can't offer a difference there.

THIS is the paper I use. I've had good luck with it.

I did. I found one on Amazon that has great reviews for less than $20.

Mercer Culinary M23011 Millennia 11-Inch Granton Edge Slicer, Black https://www.amazon.com/dp/B000PS1HRM/ref=cm_sw_r_cp_apa_i_idWACb7TTMKWA

This if you want to replace his remote thermometer. Thermapens are awesome too but make sure to get the latest model--it has a backlight.

if you don't already own a charcoal grill, the Akorn is what you're looking for, you can find them on clearance occasionally and you will have to pick up a heat deflector of some kind for smoking. smoker + grill + coal fired pizza oven

relatively high learning curve in how to hit your target temps but they cook and hold heat as well as the ceramic kamados if you take care of them and don't let them rust out

Got the one in the link below back in 2016, it doesn’t look to be available anymore but maybe they have a new model. I only use it maybe half a dozen times a year but it was certainly worth the price.

Chef'sChoice Food Slicer (Discontinued by Manufacturer) https://www.amazon.com/dp/B000PRP288/ref=cm_sw_r_cp_api_i_FYRzDbP6ZZG1M

The River County 5" seems like a good replacement

Experimenting.

Pink Butcher Kraft Paper Roll - 18 " x 175' (2100") Peach Wrapping Paper for Beef Briskets - USA Made - All Natural FDA Approved Food Grade BBQ Meat Smoking Paper - Unbleached Unwaxed Uncoated Sheet https://www.amazon.com/dp/B06XCCQ9K4/ref=cm_sw_r_cp_api_i_.qduDbS6AXYYW

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.

Love my Pit Barrel Cooker

Get a digital meat thermometer, makes a huge difference in how easy it is to monitor internal temperature.

https://www.amazon.com/gp/product/B017613C3C/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Great knife, I use it for trimming fat. I use this for slicing

Weber Smokey Mountain Also a great option, especially if he is already using a Weber Kettle.

Not necessarily this specific one, but would something like this be effective in what I want to do?

https://www.amazon.com/Nordic-Ware-Indoor-Outdoor-Kettle/dp/B007ZKUVPC/ref=sr_1_8?s=lawn-garden&ie=UTF8&qid=1479104503&sr=1-8&keywords=smoker

Here’s one: Pink Butcher Kraft Paper Roll - 18 ” x 175’ (2100”) Peach Wrapping Paper for Beef ... https://www.amazon.com/dp/B06XCCQ9K4/ref=cm_sw_r_sms_c_api_i_-BJUCb484WQX0

I’ve never used it but it gets good reviews

Got some good reviews on this one. You can't go wrong for the price!

Buy this one and fix it up:

Dyna-Glo DGO1176BDC-D Charcoal Offset Smoker https://www.amazon.com/dp/B00BQ59VTO/ref=cm_sw_r_cp_api_i_H559AbHEER2HX

It’s amazing

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 https://www.amazon.com/Maverick-ET732-Wireless-Thermometer-Temperature/dp/B007UFOUB8

Not OP, but here's where I got mine. Highly recommend.

Mercer Culinary M23011 Millennia 11-Inch Granton Edge Slicer, Black

You can too

https://www.amazon.com/dp/B000PRP288/ref=cm_sw_r_cp_apa_Xn6WAbQC75ESS

It's great for cutting bacon

thanks for the review! Is this what you're talking about?

https://www.amazon.ca/Weber-711001-Mountain-14-Inch-Charcoal/dp/B00FKE67V2/ref=sr_1_1?ie=UTF8&qid=1481408962&sr=8-1&keywords=weber+smoker

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...

Sure,

• Pork Belly: $2.99/lb
  
• Pink Cure #1: $14.22
  
• Kosher Salt: $7.91
  
• Brown Sugar: $6.00
  
  Then some ziploc bags, pepper if you want, wood chips and a smoker. The curing salt lasts a very long time, and I don't think I paid as much for the salt and sugar locally.

Really, really like this one. Bluetooth with an app and 6 probes with lengthy cables, in case if you're doing a lot of different meats.

https://www.amazon.com/gp/product/B077821Z4C/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

Yes, the amount of coal you add is the determining factor. You might want to buy a [digital thermometer] (https://www.amazon.com/ThermoPro-Digital-Cooking-Thermometer-Stainless/dp/B017613C3C/ref=sr_1_14?ie=UTF8&qid=1491328348&sr=8-14&keywords=BBQ+thermometer) to monitor the temperature.

I will post the other one as I make it. This one is just tossed together and most of it isn't even welded yet. Lots of high temp silicone and and chimney putty.

I'm kinda leaning towards maybe building a vertical offset and pellet combination. A guy that lives a few miles from me has an old traeger I can buy cheap and scrap out the auger and hopper. I would offset from right bottom of the vertical shack and pellets from left or back.

A smoker friend of mine got the Dyna-Glo DGO1176BDC-D Charcoal Offset Smoker https://www.amazon.com/dp/B00BQ59VTO/ref=cm_sw_r_other_apa_y9uDxbAFKEBDS a few months back and I really like the vertical offsets now. His is a little small but we still had lots of ribs going and a tray of beans on the bottom. :P

These are the handles: https://amzn.to/2LJaYJN I took a pair of sturdy pliers and a crescent wrench and bent the mounting tabs slightly to fit the curve of the grill. I think you can see what I'm referring to in one of my other pictures

And this is the thermometer: https://amzn.to/2JvcMn4 I get a couple cents in amazon referral on this...full disclosure

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

http://www.amazon.com/Peach-Butcher-Paper-Durable-Carry/dp/B00NC5S6OM

Now you have access to butcher paper. Paper bags are not food grade so you can't have any idea of what you're using is safe or not.

There are stovetop smokers that give off very little or no smoke. This is the one I use: http://www.amazon.com/Nordic-Ware-Indoor-Outdoor-Kettle/dp/B007ZKUVPC/ref=sr_1_2?ie=UTF8&qid=1419693170&sr=8-2&keywords=stovetop+smokers I find it works great. They can be used indoors or outdoors.

I would say neoprene gloves and bear claws total is like $27.

Guy I met on on a flight recommend this rub:

http://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM

It doesn't look too hot to me. In the pic titled, "Day light and Bear is on watch" you can see the thermometer fairly clearly, at least clear enough to see that the needle is on the left side of the colored in area of the thermometer. Here is a similar model, and it looks like the colored in area of the thermometer ranges from 225 to 275, with the left edge being at 225. I think you are right about the sauce preventing a smoke ring, but I think he probably pulled it well before it should have been pulled. I think he pulled it while stuck in the middle of the stall.

Amazon

https://www.amazon.com/gp/product/B06XCCQ9K4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

1. Do a dry run with your new smoker, spray the inside with pam, and smoke it for a few hours to kind of "burn in" your smoker. (with wood of course)
   
2. Get a 30lb propane tank.
   
3. Dual probe thermometer is a must, the gauge on the door can be off by as much as 20 or 30 degrees, I have the wireless ET-73 by Maverick Industries, it works ok, but If I had to do over I'd buy the i-grill ( dual probe with iphone app)
   
4. Buy Meat Rakes
   
5. BBQ Gloves
   
6. Use wood chunks instead of chips. You'll get a thicker smoke for a longer period of time.

I got my Akorn off of Amazon: https://www.amazon.com/Char-Griller-16620-Kamado-Charcoal-Barbecue/dp/B00GJEPTJS/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1499661384&sr=1-1&keywords=chargriller+akorn

Have you bought one yet? https://amzn.to/2rJJfxT I noticed they went on sale on Amazon Im about to pull the trigger myself. This is the cheapest I've seen them go for me. Online and locally.

Depends on your budget.

I learned on a 18" Weber Smokey Mountain and this book: https://www.amazon.com/Low-Slow-Master-Barbecue-Lessons/dp/0762436093

Weber Smokey Mountain 18 inch.

Get this book and start reading it before using the smoker:

http://www.amazon.com/Low-Slow-Master-Barbecue-Lessons/dp/0762436093

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

http://www.amazon.com/Stovetop-Smoker-Original-Camerons-Stainless/dp/B00004SZ9D

These Gloves, i can't live without.
I use them to pull my pork, pickup ribs, whole chickens, turkeys, etc off of the smoker.

Get the WSM which is what I use.

Weber 731001 Smokey Mountain Cooker 22-Inch Charcoal Smoker, Black
https://www.amazon.com/dp/B001I8ZTJA/ref=cm_sw_r_cp_apa_5XoYBbD778Y64

I did a roughly 2-3 hour "dry brine", just salt, pepper, and a liberal coat of [Butt rub](Bad Byron’s Butt Rub Barbeque Seasoning BBQ Rubs (26 ounce) https://www.amazon.com/dp/B00258I5PM/ref=cm_sw_r_cp_api_gjC4BbZE9YG6G). I thought it had plenty of flavor, and while I've cooked a LOT of chicken in various ways this is the juiciest chicken I've ever had.

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?

Could Prauge powder 1 be used on dry cures? Its what I use now for my wet rubs. This cure is mixed in cold water 1tsp per 5# of meat.

Drop another $50 and get a 14.5 WSM

Non-mobile: www.amazon.com/dp/B00FLRB4OI/ref=mp_s_a_1_3?qid=1427236309&sr=8-3&keywords=rib+rack&pi=AC_SY200_QL40&dpPl=1&dpID=41bd6SjIApL&ref=plSrch

^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?

https://www.amazon.com/Weber-6605-Original-Rack-Grilling/dp/B00FLRB4OI/ref=sr_1_4?s=lawn-garden&ie=UTF8&qid=1543069842&sr=1-4&keywords=rib+rack

Can you tell me more about the Akorn? http://www.amazon.com/dp/B00GJEPTJS?psc=1 I'm looking at this one specifically.

this is what i use, doesn't have a wax side
https://smile.amazon.com/gp/product/B00NC5S6OM/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1

Have you tried pink butcher paper? Foil contains any fat and water that is released by the meat, which essentially causes it to braise. Butcher paper becomes saturated and "sweats" so the meats slowly roasts. I've found that using foil for butts makes the light meat dry and the dark meat mushy.

https://www.amazon.com/dp/B00NC5S6OM/ref=cm_sw_r_cp_api_i_A3H7AbEYKVTZT

If you don't already have one, a leave-in meat thermometer: https://www.amazon.com/gp/product/B017613C3C/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

https://www.amazon.com/Pink-Butcher-Kraft-Paper-Roll/dp/B06XCCQ9K4/ref=sr_1_2_sspa?ie=UTF8&qid=1550191685&sr=8-2-spons&keywords=butcher+paper&psc=1

https://www.amazon.com/Pink-Butcher-Paper-Roll-Unbleached/dp/B06XCCQ9K4/ref=sr_1_3?ie=UTF8&qid=1492617873&sr=8-3&keywords=butcher+paper

Buy the book Low and Slow by Gary Wiviott. I had detailed instructions for using a kettle, wsm or offset. Everything from starting the charcoal, meat prep rubs and sauces.

Low & Slow: Master the Art of Barbecue in 5 Easy Lessons https://www.amazon.com/dp/0762436093/ref=cm_sw_r_cp_api_i_aWEJDbVQJ03WS

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 https://www.amazon.com/dp/B00004SZ9D/ref=cm_sw_r_fm_apa_5MWjzb29J7V1E

Nope, not at all!

http://www.amazon.com/Stovetop-Smoker-Original-Camerons-Stainless/dp/B00004SZ9D

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

It comes with one extra, so you get two racks. There are a lot of custom options though for an extra. This is what I had in mind when I said rib rack. They sit vertical and hold 5 racks, no prob. https://www.amazon.com/Weber-6605-Original-Rack-Grilling/dp/B00FLRB4OI

I have both, but stopped using the claws when I bought a decent set of of insulated gloves. They have a lot more uses than the claws. Just dive in & pull the pig apart.

http://www.amazon.com/Steven-Raichlen-Best-Barbecue-Insulated/dp/B0007ZGURK

or a cheaper set:

http://www.amazon.com/Mr-Bar-B-Q-Insulated-Barbecue-Gloves/dp/B000XAL1QE

To me, the amount of time the rub has on the meat matters almost as much as the rub itself. I coat shoulders VERY liberally 48 hrs in advance of cooking and find these come out MUCH better than butts rubbed only a day or an hour in advance.

I mean, we're talking about a cut of meat that's possibly 5" thick! Takes a while for the rub to penetrate.

I prefer low sugar rubs so they don't get burnt, and have found nothing that I like better than Bad Byron's Butt Rub

I had the same trouble with that same unit. I gave up and bought this

For small meals, I have this Stovetop smoker that I use in my apartment with the vent fan on and windows open. Tricky to get the temperature right and still missing some of the charcoal flavor, but no issues with the neighbors.

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: http://www.amazon.com/gp/product/B007UFOUB8/ref=as_li_ss_tl?ie=UTF8&tag=amazingribs--20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B007UFOUB8