want to jump into bbq smoking

[HuskyHawk]

Kamado Joe is the best in my opinion and produces the best smoke. It is a little messier and tougher to learn, but well worth it

I think it's a lot less messy than my drum. I have to reach way down to get the basket, add already hot coals then lift it and set it back in. Have to then dump those (usually next time I use it). It's starting to rust and critters chewed through my cover. Kamado Joe has the ash drawer right? Also can just start the fire in there instead of outside in a chimney. I expect it won't be harder than the drum, even if it's harder than eclectic or pellets.

@Purple Stein I don't grill much in the cold now but I've read that it's more capable than most due to the insulation of the ceramic.

 

[hardcorehusky]

I have a Camp Chef and cleaning it is a breeze. I have every kind of wood for smoke. I especially enjoy the app on my phone so I can dial smoke and temp up or down based on meat temp.

 

[Excalibur]

I think it's a lot less messy than my drum. I have to reach way down to get the basket, add already hot coals then lift it and set it back in. Have to then dump those (usually next time I use it). It's starting to rust and critters chewed through my cover. Kamado Joe has the ash drawer right? Also can just start the fire in there instead of outside in a chimney. I expect it won't be harder than the drum, even if it's harder than eclectic or pellets.

@Purple Stein I don't grill much in the cold now but I've read that it's more capable than most due to the insulation of the ceramic.

Prep time in the Kamodo style (KJ or BGE) is still high. If that's your limiting factor you should consider a pellet smoker if you have another option for grilling.

I use my Big Green Egg for grilling and smoking year round.

 

[HuskyHawk]

Prep time in the Kamodo style (KJ or BGE) is still high. If that's your limiting factor you should consider a pellet smoker if you have another option for grilling.

I use my Big Green Egg for grilling and smoking year round.

How high is high? I know the charcoal comes up to temp, but I light it in the Kamado itself right? Now I have half in a chimney that takes 20 minutes and half in a basket. Dump the chimney in the basket, then lower the basket into the drum, then wait probably 15-20 more minutes to get to temp and clear out the white smoke.

I think the Pellet is out for me, I'd probably just go electric again if not a Kamado. Unless there's a more compact pellet smoker.

 

[Excalibur]

How high is high? I know the charcoal comes up to temp, but I light it in the Kamado itself right? Now I have half in a chimney that takes 20 minutes and half in a basket. Dump the chimney in the basket, then lower the basket into the drum, then wait probably 15-20 more minutes to get to temp and clear out the white smoke.

I think the Pellet is out for me, I'd probably just go electric again if not a Kamado. Unless there's a more compact pellet smoker.

My egg takes 30-35 minutes to prep properly. You need to get the Kohl’s hot, but you don’t want the charcoal itself smoking too much or it gives the meat a weird flavor.

My first smoker was an electric from Cookshack. Remarkably easy to use, and really consistent smoke.

 

[Purple Stein]

It takes forever to get my Kamado Joe up to temp and I'm often fiddling to get the temp right.

It cooks beautifully, but it's a lesson in patience.

 

[Lafayette]

Reviving this thread a bit.

WSJ and mainly smoke salmon with alder wood for 30-40 min does the trick for hot smoked. Trick it getting fresh fish, prepping with an overnight brown sugar and S&P dry brine.

Luckily we got a fish monger in town so day-caught salmon is my go-to 10-12 times each Summer. If only could find a good bagel spot...

 

[HuskyHawk]

Back in May I ordered a new smoker, Masterbuilt 600 gravity series charcoal smoker to replace my ugly drum. This thing is amazing. Heats up in 15 minutes, holds temp perfectly and is super easy to clean and use. Assembly was an absolute nightmare, made possible only with the help of YouTube.

If anyone wants something that is a big step up from electric and a step up from Traeger pellet grills but just as easy to use, this is it. Got some wings going right now. I would never have bothered to do wings on the ugly drum.

 

[ColchVEGAS]

I have been eyeing one of these to replace my electric smoker. I have a Traeger too so I have been holding off.

 

[Lafayette]

Weber Smokey Mountain 18" for all my salmon and ribs smoking. So easy to get into the sweet spot of 225 - 230 and maintain for 6-8 hrs.

Ribs - I prefer a standing rib rack which does 4 half racks from 2 racks (one whole pig) on the upper grate nicely - slow and low with semi-soaked mesquite is nice.

Salmon - more prep time than smoking time for sure, but with Alder or Cherry wood, hot smoked salmon is the only way to fly.

 

[HuskyHawk]

I have been eyeing one of these to replace my electric smoker. I have a Traeger too so I have been holding off.

I don't think you'd need it if you've got a Traeger. It works more or less the same way, but supposedly the combination of charcoal and wood chunks produces a little better smoke than the pellets.

 

[ColchVEGAS]

I don't think you'd need it if you've got a Traeger. It works more or less the same way, but supposedly the combination of charcoal and wood chunks produces a little better smoke than the pellets.

That is kind of my thought. My wife got me the Traeger for father's day and I have not used it yet.

I also have, what some might say, too many cooking devices. I have a Blackstone, charcoal grill, Ooni pizza oven, propane smoker, and now the Traeger.

I pretty much cook outside year round.

 

[Purple Stein]

That is kind of my thought. My wife got me the Traeger for father's day and I have not used it yet.

I also have, what some might say, too many cooking devices. I have a Blackstone, charcoal grill, Ooni pizza oven, propane smoker, and now the Traeger.

I pretty much cook outside year round.

I have a Kamado Joe right now but have been eyeing a Traeger forever.

Let us know how you like it once you've broken it in.

 

[Lafayette]

That is kind of my thought. My wife got me the Traeger for father's day and I have not used it yet.

I also have, what some might say, too many cooking devices. I have a Blackstone, charcoal grill, Ooni pizza oven, propane smoker, and now the Traeger.

I pretty much cook outside year round.

Wife got us an Ooni as well.. 2 weeks later the best pizza place in NYC opens in Jersey City.

 

[ColchVEGAS]

Wife got us an Ooni as well.. 2 weeks later the best pizza place in NYC opens in Jersey City.

I love my Ooni. I have the multi fuel version, but have never even opened the propane attachment. Strictly have used lump charcoal. You can make some damn good pizza for cheap with it, amongst other things.

 

[FriarJ]

I don't think you'd need it if you've got a Traeger. It works more or less the same way, but supposedly the combination of charcoal and wood chunks produces a little better smoke than the pellets.

I think this is right if you have a gas grill at your disposal. If you only are going to have one device then the Masterbuilt should be considered because of its ability to get to 700 degrees. The pellet grills only can get up to about 500 which won’t sear a steak well.