HELP - I'm in the market for a smoker grill

Hi all,

I'm in the market for a smoker grill. I currently have in my bbq arsenal a 18.5 inch Weber Kettle and a 4 burner gas grill. I'm looking at 3 types of smokers:

1. The Weber Smokey Mountain - see http://weber.com/bbq/pub/grill/2007/cha ... ooker.aspx ;

2. The Chargriller Smokin Pro - http://www.chargriller.com/shop/grills/smokin-pro.html or something of that type; OR

3. Vertical Smokers/boxes like one - http://www.brinkmann.net/Shop/Detail.as ... 1-I&id=304 ;

I'm at a loss for which one to get. I like the Weber b/c, well it's Weber, right? BUT, I do like the versatility of #2 above. It can be used as a larger charcoal grill and as a smoker. #3 above is also up for consideration. ANY ADVICE WOULD BE GREATLY APPRECIATED!

Thanks.
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This is, no doubt, a question for the redoutable GWiv, Professor BBQ, Sultan of Sauce, King of Ribs.

FWIW, I've been using a Smokey Mountain for a few years now, and I find it easy to produce very good results...especially when using GWiv's Five-Step program: http://www.wiviott.com/bb/index.php?sid=c332efa3f43cbc1c4c8053ad7a5e4c1d

My buddy had the chargriller and it was terrible. The versatility/grill factor was nice, but it was hell trying to get his temps correct just using the side box. It's very big and awkward and seemed to be cheaply made. I believe he found it on sale for like 80 bucks at Menards, so keep your eyes open if you are thinking about going in that direction, but like I said, I wouldn't.

I've had some great stuff that's come off the Weber so I was going to get that one as well, but lately I've been leaning more towards something like this:

http://www.chefsresource.com/kingsford- ... moker.html

It's size and features seem about perfect for my small back yard smokeathons.

I received the Chargriller about 3 years ago as a birthday gift so fwiw here's my 2 cents. It is fairly solid in terms of construction, though I did have some of the finish blister off the firebox due to an overly aggressive fire in the box. Performance wise, I would liken it to using one of those grills made from a 55 gallon drum. I would agree with DitkaFan that temperature stability with the firebox is an issue when doing ribs, shoulder etc. As a result, when I am doing any smoking I tend to go indirect in the main compartment and have not used the firebox much b/c it was too difficult to maintain constant temps. This has worked out fairly well for me, though it's definitely not a set it and forget it scenario. Requires a fair amount of monitoring. The cast iron grates are good for grilling as they heat and sear very nicely. And capacity-wise I don't mind the size when grilling for a large party.

Thanks for those who've replied; all of these comments are great and exactly what I was hoping for. As a followup though,

Ditkafan: Is there a particular reason that you've been looking at the Kingsford model that you linked in your message? Meaning, what about it gives you what the Weber does not? I really can't afford (because of money and backyard space) to purchase multiple smokers. So, knowing that, which one would you choose?

Mr. T: From your post, it seems as though the primary benefit of the Chargriller is that it gives a larger surface charcoal grill so you can smoke things the same way you would in a [for example] 22.5 inch Weber kettle (ie, basic indirect grilling). Would that be right? I'm guessing that the smoker box isn't really worth having as an added attachment. Please correct me if I'm interpreting your message wrong.

Thanks so far and more comments would definitely be appreciated.

This site rocks...

the sleeve wrote:
Ditkafan: Is there a particular reason that you've been looking at the Kingsford model that you linked in your message? Meaning, what about it gives you what the Weber does not? I really can't afford (because of money and backyard space) to purchase multiple smokers. So, knowing that, which one would you choose?

To be honest, part of my reason is aestetics. I like the idea of being able to open the front door of the smoker to check on the meats. Both have gotten great reviews and basically work the same way. Everything else I own is Weber so I was going to stick with the theme on the smoker, but there's just something nice about the black box with the big front door and chimney to me. And if they're both about equally as functional, that aestetic aspect factors in. Also, the one I looked at seemed like it had more room in it for my meats. I'm not sure how they stack up exactly on cubic inches, but the Kingsford certainly seemed a little bigger.

Here's an interestng link about smoking on your kettle:

http://www.bbqreport.com/archives/barbe ... -a-smoker/

DitkaFan wrote:Here's an interestng link about smoking on your kettle:

http://www.bbqreport.com/archives/barbe ... -a-smoker/

Ditka,

The smokenator falls in the Ingenious solution to a nonexistent problem category. Try this link for a simple, low tech and very effective, way to cook low and slow on a 22.5-inch Weber Kettle.

To my mind the Kingsford smoker falls in the same category, the WSM is a long proven known quantity and works like a charm.

Enjoy,
Gary
WSM 5-Step

DitkaFan wrote:To be honest, part of my reason is aestetics. I like the idea of being able to open the front door of the smoker to check on the meats. Both have gotten great reviews and basically work the same way. Everything else I own is Weber so I was going to stick with the theme on the smoker, but there's just something nice about the black box with the big front door and chimney to me. And if they're both about equally as functional, that aestetic aspect factors in. Also, the one I looked at seemed like it had more room in it for my meats. I'm not sure how they stack up exactly on cubic inches, but the Kingsford certainly seemed a little bigger..

Nothing like adding testosterone to the decision. Having said that, the WSM provides the same aesthetics you are looking for. When cooking for a crowd and the lid gets lifted off, you get the same reaction form the crowd. It's that wonderful smoky odor that does it. While it is the cook and not the cooker that counts, the WSM is an easier and definitely a more functional tool to control and learn, with the added bonus that the WSM will chug right along in the frigid winter weather. The Kingsford won't hold the heat during the winter.The WSM will also last a lot longer than the Kingsford. Cubic inches wise there probably isn't enough difference base your decision unless you are frequently cooking quantities. In that case, you would want a Backwoods Smoker.

G Wiv is of course the one to hold your attention. And justly so.

But I'll take a moment of your time to just mention the Brinkman SnP. It's big, solid, easy to use, and, when you need to fit your kindergartner or first-grader into a smoker, well! you're there, free and clear.

I've used one for quite a while, and have been very pleased with my results. In particular, as was mentioned earlier, sometimes it's hard to do the smoking job on a severe Winter's day. Altho' we don't get quite the plummeting temps in KC that y'awl get in Chicago, it's still worth mentioning how easy it is to keep the smoker chugging along with the ambient c. 5°F.

Just a thought.

Geo

http://bbq.about.com/od/smokerreviews/g ... 10904b.htm

The WSM will also last a lot longer than the Kingsford.

My WSM is now 26 years old. Yet it never got the workout it did since I took the 5-step tutorial from GWiv several years ago. The tutorial alone is a solid reason to buy a WSM, because in 5 cooks you are on the path to intuitive smoke cooking. You will have fabulous results from the get-go, you won't waste hours and cost of materials following a learning curve.

I followed the Weber instructions to the letter, then later learned I was doing it wrong. Weber had me soaking wood, GAry said it increases cloudy smoke and creosote. Gary steered me toward clean burning wood fire charcoal. I also learned I want the nearly invisible blue smoke to caress my meat, not industrial strength smoke depositing bitter tasting creosote on my meat.

I also am confident in the process of cooking on my WSM, I don't babysit the WSM or nervously study thermometers. If I set up the fire correctly, then I have little to worry about. I can go back to the kitchen to prepare the sides instead of watching an inanimate object smoke.

The WSM is also versatile, it can be your everyday grill with the larger Weber kettle pulled out for company. If you had real estate for only one toy, then the WSM would be a wise use of that space.

Good luck!
Regards,

it depends...

if you're a set it and forget it type fella, or if you're serious about primal the art of smoking meat with burning embers.

to the former, i'd suggest a bradley electric - thermostatic control and an automatic hopper for 'woodcake' control. (399.00 full retail)

for the latter and about half the cost, i'd go with the chargriller offset barrel smoker, but be prepared to embark on a long learning curve.

in the middle, falls 'wate'r smoker uprights, the wsm being probably the best... go with gary on this one.

Thanks to all of you guys for some really helpful input. I'm pulling the trigger on the WSM but there's actually a cool story behind the final decision.

I called a buddy of mine who's from TX to see if he had anything to add. He actually then referred me to a mutual friend of ours who has been "smoking" for a decade or 2 (I had absolutely no idea). I called her and it turns out that she has a WSM and loves it. Not only that, she now lives in a condo complex that has restrictions on grilling and she hasn't been able to use it for some time now She told me that I can borrow her WSM for A YEAR OR SO to give a whirl and, if I like it (like I won't like it, right?) she will LET ME KEEP IT! She said that she has been trying to find a "good home" for it and trusts that i will give it the treatment it deserves.

It's fate I tell ya. I had pretty much made up my mind on the WSM anyway. Well, decision definitely made ladies and gentlemen.

I just became a member of this forum based on a friend's suggestion. I'LL BE BACK! Thanks very much to everyone and I look forward to you guys tutoring my way to smoke heaven...

So did you follow the link to the (affiliated with LTHForum) 5-Step site?

You be glad you did!

http://www.wiviott.com/

yes. Actually, I was directed to that site first and then this one. Can't wait...

I used the smokey mountain for a few years and loved it. very good results.

Mr. T: From your post, it seems as though the primary benefit of the Chargriller is that it gives a larger surface charcoal grill so you can smoke things the same way you would in a [for example] 22.5 inch Weber kettle (ie, basic indirect grilling). Would that be right? I'm guessing that the smoker box isn't really worth having as an added attachment. Please correct me if I'm interpreting your message wrong.

Congrats on your choice and sorry I couldn't respond sooner. Just to close the loop and clarify, yes imo given the temp fluctuations the side box probably isn't worth paying extra for, though I have learned to use it quite effectively as an oversized airflow modulator when I am smoking. Overall, I think the Chargriller is a good smoker (more temp stable and easier than indirect on a Weber kettle) with the added benefit of serving as an excellent grilling platform. From what I gather reading about the WSM experiences, I have to do a lot more tending and monitoring to achieve the same result as the WSM so that is certainly the down side. I would also agree that it does not hold the heat well in colder temps, though I have had pretty good success using a sand pan to hold and stabilize the temp in cold weather. Grill wise, it beats my Weber Kettle hands down due to the cast iron grates, adjustable fire height and surface area/temp zones.

the sleeve wrote: Not only that, she now lives in a condo complex that has restrictions on grilling and she hasn't been able to use it for some time now

Alas, that is my problem. I can only have an electric or propane grill. I have learned how to get decent brisket and ribs, but they really are missing that essential smokiness. If anyone has a solution --you know, short of moving, etc. - I'd love to hear it.

somewhat similar situation here,

house, garage, but no yard.... solved my dilemma by picking out my favorite sibling with a large suburban tract and filling up her yard with three different smokers and two grills.

'que jones' requires meat, fuel and the ability to connect with family and friends.