BBQ guys - anyone want to weigh in on what I should buy? (1 Viewer)

[Evilgrin 72]

I know there are oodles of threads on BBQ here, and I am reading through them right now. Oodles. What a fun word to say.

What I need are a few opinions/recommendations based on my circumstances as I haven't found just the right combo of equipment yet. I just bought a new house and have a little bit of space on my pool deck for a grill. I know a lot of people hate gas grills, but we both work/commute 70+ hours a week, so we have very little time at home to prepare/eat meals. We NEED something quick and easy that I can switch on, let come to temp, throw a steak or burger on, and be ready to eat in 15-20 minutes soup to nuts. We had a charcoal grill at our last place but didn't use it that often because it took a half hour to get the coals to temperature, then we had to dispose of the ash afterwards, etc.

However, I'd LOVE to get into smoking. Texas brisket might be my favorite thing on Earth. I'm trying not to start diddling myself right now just thinking about it. Something I could use to smoke a ham/chicken/brisket would be great. However, as we're not home much and have so much to do on weekends, I'm a little afraid that a charcoal smoker wouldn't get as much use since one must regulate airflow and coals to keep the temperature steady, etc. I've toyed with the thought of buying an electric smoker since they're "set and forget" but people tell me that they don't really smoke, they trap condensation and basically steam the meat, making bark on your "Q" a pipe dream. True/false?

Something like the BGE or Kamado Joe look great for doing both grilling and smoking and I think I'd love them, but again - having a coal only option may be a deal-breaker. Has anyone ever tried using those smoker boxes on a gas grill to do a brisket? I imagine keeping the temp at 225 for the meat and still getting smoke from the box might be a difficult/impossible juggling act.

Budget : I probably have about $600 max to play with here, as I'll have to add the cost of a grill cover/tools, etc to that, making it more like $700 with tax all in. Can't get away with much more than that after dropping $2,200 cash on a brand new Olhausen pool table a few weeks ago.

Any recommendations are appreciated.

 

[FDAS]

Traeger makes electric smokers. My FIL has one, it does the job, but i don't get a ton of smoke flavor from it.

 

[msudaisy26]

My husband does all the grilling/smoking. He bought an electric smoker like 4 years ago because we lived in a rental house and wasn't going to build a brick one in the back yard and leave it there. Anyways he makes ribs, salmon, pulled pork and I can't tell the difference from his food from the local smoke house restaurant we go to when we feel like smoked food but don't have the time to do it. I have no idea what brand it is or what it cost.

 

[Megla]

I bought this for my father a few years back for Father's day and he loves it.

http://www.samsclub.com/sams/electric-smoker/prod7080346.ip?navAction=

 

[culdeus]

Nothing wrong with electric smokers.

 

[CletiusMaximus]

My neighbor has an electric smoker and makes excellent pulled pork. I've not had his brisket. I'm a BGE guy, so have a pretty critical eye for these things, and definitely can't fault his pulled pork.

 

[Officer Pete Malloy]

Can't help you with the BBQ but I did find a fork for you.

 

[culdeus]

With electrics you hear most people starting them at like 180 for 4 hours and then bump up to 250 till the stall and wrap. The temperature control below 200 is outstanding and can makeup for the fact that you don't fire it with live wood.

 

[Evilgrin 72]

I bought this for my father a few years back for Father's day and he loves it.

http://www.samsclub.com/sams/electric-smoker/prod7080346.ip?navAction=

I found the versions without the window locally of this same smoker (although I think a bit smaller, 30-31" rather than 40") for $177 at Walmart (digital temp readout/control) and for $126 at Target (analog.) Some reviews seem to say that for smokers like this one and the Old Smokey electric that you get too much humidity/moisture in the thing and it doesn't really vent, so you end up effectively steaming the meat and steaming off the rub. I don't know if that's true or not.....

Ideally, I'd love to find something with a really good variable temperature control that I can use to smoke a brisket at 225 and also use to cold-smoke salmon or cheeses at 70-80 degrees for the wife, but that seems to be an elusive combination at any price, let alone my price... and let alone the fact that I like in FL and the ambient temp the smoker will be in rarely drops below 70-80 degrees much of the year.

 

[Evilgrin 72]

Can't help you with the BBQ but I did find a fork for you.

That is pretty great.

 

[Evilgrin 72]

My neighbor has an electric smoker and makes excellent pulled pork. I've not had his brisket. I'm a BGE guy, so have a pretty critical eye for these things, and definitely can't fault his pulled pork.

With electrics you hear most people starting them at like 180 for 4 hours and then bump up to 250 till the stall and wrap. The temperature control below 200 is outstanding and can makeup for the fact that you don't fire it with live wood.

Hmmmm. Maybe that IS the way to go. If I can find a good one for ~$150-200 and add that to the Weber Spirit E-210 gas grill, I might have the winning combo.

 

[culdeus]

I bought this for my father a few years back for Father's day and he loves it.

http://www.samsclub.com/sams/electric-smoker/prod7080346.ip?navAction=

I found the versions without the window locally of this same smoker (although I think a bit smaller, 30-31" rather than 40") for $177 at Walmart (digital temp readout/control) and for $126 at Target (analog.) Some reviews seem to say that for smokers like this one and the Old Smokey electric that you get too much humidity/moisture in the thing and it doesn't really vent, so you end up effectively steaming the meat and steaming off the rub. I don't know if that's true or not.....

Ideally, I'd love to find something with a really good variable temperature control that I can use to smoke a brisket at 225 and also use to cold-smoke salmon or cheeses at 70-80 degrees for the wife, but that seems to be an elusive combination at any price, let alone my price... and let alone the fact that I like in FL and the ambient temp the smoker will be in rarely drops below 70-80 degrees much of the year.

You won't be making anything but trips to the bathroom if you cold smoke at 70-80.

 

[Megla]

I bought this for my father a few years back for Father's day and he loves it.

http://www.samsclub.com/sams/electric-smoker/prod7080346.ip?navAction=

I found the versions without the window locally of this same smoker (although I think a bit smaller, 30-31" rather than 40") for $177 at Walmart (digital temp readout/control) and for $126 at Target (analog.) Some reviews seem to say that for smokers like this one and the Old Smokey electric that you get too much humidity/moisture in the thing and it doesn't really vent, so you end up effectively steaming the meat and steaming off the rub. I don't know if that's true or not.....

Ideally, I'd love to find something with a really good variable temperature control that I can use to smoke a brisket at 225 and also use to cold-smoke salmon or cheeses at 70-80 degrees for the wife, but that seems to be an elusive combination at any price, let alone my price... and let alone the fact that I like in FL and the ambient temp the smoker will be in rarely drops below 70-80 degrees much of the year.

This is not true off the model I bought my dad, I have done dozens of butts on it with excellent bark. You can always cold smoke in the smoker without turning it on, simply place samller pieces of wood in a meatloaf aluminum tin and place at the bottom and place the blocks of chese at the top, if done in the evening (I am in FL and dad is in S GA) you temp should never get above 75ish

 

[Megla]

I bought this for my father a few years back for Father's day and he loves it.

http://www.samsclub.com/sams/electric-smoker/prod7080346.ip?navAction=

I found the versions without the window locally of this same smoker (although I think a bit smaller, 30-31" rather than 40") for $177 at Walmart (digital temp readout/control) and for $126 at Target (analog.) Some reviews seem to say that for smokers like this one and the Old Smokey electric that you get too much humidity/moisture in the thing and it doesn't really vent, so you end up effectively steaming the meat and steaming off the rub. I don't know if that's true or not.....

Ideally, I'd love to find something with a really good variable temperature control that I can use to smoke a brisket at 225 and also use to cold-smoke salmon or cheeses at 70-80 degrees for the wife, but that seems to be an elusive combination at any price, let alone my price... and let alone the fact that I like in FL and the ambient temp the smoker will be in rarely drops below 70-80 degrees much of the year.

You won't be making anything but trips to the bathroom if you cold smoke at 70-80.

This is ideal for smoking cheeses

 

[Evilgrin 72]

I bought this for my father a few years back for Father's day and he loves it.

http://www.samsclub.com/sams/electric-smoker/prod7080346.ip?navAction=

I found the versions without the window locally of this same smoker (although I think a bit smaller, 30-31" rather than 40") for $177 at Walmart (digital temp readout/control) and for $126 at Target (analog.) Some reviews seem to say that for smokers like this one and the Old Smokey electric that you get too much humidity/moisture in the thing and it doesn't really vent, so you end up effectively steaming the meat and steaming off the rub. I don't know if that's true or not.....

Ideally, I'd love to find something with a really good variable temperature control that I can use to smoke a brisket at 225 and also use to cold-smoke salmon or cheeses at 70-80 degrees for the wife, but that seems to be an elusive combination at any price, let alone my price... and let alone the fact that I like in FL and the ambient temp the smoker will be in rarely drops below 70-80 degrees much of the year.

You won't be making anything but trips to the bathroom if you cold smoke at 70-80.

Why? I've made pounds of beef jerky using nothing but a box fan at room temperature and never gotten sick from it. Cheese is edible as is. I eat fish raw once a week.

 

[Evilgrin 72]

I bought this for my father a few years back for Father's day and he loves it.

http://www.samsclub.com/sams/electric-smoker/prod7080346.ip?navAction=

I found the versions without the window locally of this same smoker (although I think a bit smaller, 30-31" rather than 40") for $177 at Walmart (digital temp readout/control) and for $126 at Target (analog.) Some reviews seem to say that for smokers like this one and the Old Smokey electric that you get too much humidity/moisture in the thing and it doesn't really vent, so you end up effectively steaming the meat and steaming off the rub. I don't know if that's true or not.....

Ideally, I'd love to find something with a really good variable temperature control that I can use to smoke a brisket at 225 and also use to cold-smoke salmon or cheeses at 70-80 degrees for the wife, but that seems to be an elusive combination at any price, let alone my price... and let alone the fact that I like in FL and the ambient temp the smoker will be in rarely drops below 70-80 degrees much of the year.

This is not true off the model I bought my dad, I have done dozens of butts on it with excellent bark. You can always cold smoke in the smoker without turning it on, simply place samller pieces of wood in a meatloaf aluminum tin and place at the bottom and place the blocks of chese at the top, if done in the evening (I am in FL and dad is in S GA) you temp should never get above 75ish

Hmmm. I may just do this. If so, you can know that you've helped design my entire back yard, from the TV to the Rocketfish speaker, to the smoker.

 

[culdeus]

I bought this for my father a few years back for Father's day and he loves it.

http://www.samsclub.com/sams/electric-smoker/prod7080346.ip?navAction=

I found the versions without the window locally of this same smoker (although I think a bit smaller, 30-31" rather than 40") for $177 at Walmart (digital temp readout/control) and for $126 at Target (analog.) Some reviews seem to say that for smokers like this one and the Old Smokey electric that you get too much humidity/moisture in the thing and it doesn't really vent, so you end up effectively steaming the meat and steaming off the rub. I don't know if that's true or not.....

Ideally, I'd love to find something with a really good variable temperature control that I can use to smoke a brisket at 225 and also use to cold-smoke salmon or cheeses at 70-80 degrees for the wife, but that seems to be an elusive combination at any price, let alone my price... and let alone the fact that I like in FL and the ambient temp the smoker will be in rarely drops below 70-80 degrees much of the year.

You won't be making anything but trips to the bathroom if you cold smoke at 70-80.

Why? I've made pounds of beef jerky using nothing but a box fan at room temperature and never gotten sick from it. Cheese is edible as is. I eat fish raw once a week.

Well speaking of cold smoking fish at 70-80. that seems risky to me.

 

[Megla]

I bought this for my father a few years back for Father's day and he loves it.

http://www.samsclub.com/sams/electric-smoker/prod7080346.ip?navAction=

I found the versions without the window locally of this same smoker (although I think a bit smaller, 30-31" rather than 40") for $177 at Walmart (digital temp readout/control) and for $126 at Target (analog.) Some reviews seem to say that for smokers like this one and the Old Smokey electric that you get too much humidity/moisture in the thing and it doesn't really vent, so you end up effectively steaming the meat and steaming off the rub. I don't know if that's true or not.....

Ideally, I'd love to find something with a really good variable temperature control that I can use to smoke a brisket at 225 and also use to cold-smoke salmon or cheeses at 70-80 degrees for the wife, but that seems to be an elusive combination at any price, let alone my price... and let alone the fact that I like in FL and the ambient temp the smoker will be in rarely drops below 70-80 degrees much of the year.

This is not true off the model I bought my dad, I have done dozens of butts on it with excellent bark. You can always cold smoke in the smoker without turning it on, simply place samller pieces of wood in a meatloaf aluminum tin and place at the bottom and place the blocks of chese at the top, if done in the evening (I am in FL and dad is in S GA) you temp should never get above 75ish

Hmmm. I may just do this. If so, you can know that you've helped design my entire back yard, from the TV to the Rocketfish speaker, to the smoker.

Sweet, make sure a good bottle of bourbon is enjoyed there once its ready for use

 

[Evilgrin 72]

I bought this for my father a few years back for Father's day and he loves it.

http://www.samsclub.com/sams/electric-smoker/prod7080346.ip?navAction=

I found the versions without the window locally of this same smoker (although I think a bit smaller, 30-31" rather than 40") for $177 at Walmart (digital temp readout/control) and for $126 at Target (analog.) Some reviews seem to say that for smokers like this one and the Old Smokey electric that you get too much humidity/moisture in the thing and it doesn't really vent, so you end up effectively steaming the meat and steaming off the rub. I don't know if that's true or not.....

Ideally, I'd love to find something with a really good variable temperature control that I can use to smoke a brisket at 225 and also use to cold-smoke salmon or cheeses at 70-80 degrees for the wife, but that seems to be an elusive combination at any price, let alone my price... and let alone the fact that I like in FL and the ambient temp the smoker will be in rarely drops below 70-80 degrees much of the year.

You won't be making anything but trips to the bathroom if you cold smoke at 70-80.

Why? I've made pounds of beef jerky using nothing but a box fan at room temperature and never gotten sick from it. Cheese is edible as is. I eat fish raw once a week.

Well speaking of cold smoking fish at 70-80. that seems risky to me.

Cured and cold smoked salmon is ridiculously good, you can smoke it as low as 60-70 degrees for 12-18 hours from what I understand. If that freaks you out, 4-5 hours at 150-160 also works, but I prefer the flavor of cold smoked personally.

 

[Judge Smails]

I have the big Traeger. Works well.

 

[B-Deep]

i used some crappy little red electric smoker from lowes, it worked fine. the downsides were no temperature control and it bled heat in cold weather, so i upgraded to a Great Smokey Mountain propane one

 

[B-Deep]

http://www.basspro.com/Brinkmann-Gourmet-Electric-Smoker/Grill/product/16264/

my first smoker, i had people RAVING about puled pork. PP is easy to make and people love it.

i don;t think this is the same as my current one, but similar:

http://www.basspro.com/Masterbuilt-Sportsman-Elite-Series-Extra-Wide-Propane-Smoker/product/10219561/

uses a lot of propane, but gives you better control

 

[proninja]

I bought this for my father a few years back for Father's day and he loves it.

http://www.samsclub.com/sams/electric-smoker/prod7080346.ip?navAction=

I found the versions without the window locally of this same smoker (although I think a bit smaller, 30-31" rather than 40") for $177 at Walmart (digital temp readout/control) and for $126 at Target (analog.) Some reviews seem to say that for smokers like this one and the Old Smokey electric that you get too much humidity/moisture in the thing and it doesn't really vent, so you end up effectively steaming the meat and steaming off the rub. I don't know if that's true or not.....

Ideally, I'd love to find something with a really good variable temperature control that I can use to smoke a brisket at 225 and also use to cold-smoke salmon or cheeses at 70-80 degrees for the wife, but that seems to be an elusive combination at any price, let alone my price... and let alone the fact that I like in FL and the ambient temp the smoker will be in rarely drops below 70-80 degrees much of the year.

You won't be making anything but trips to the bathroom if you cold smoke at 70-80.

Why? I've made pounds of beef jerky using nothing but a box fan at room temperature and never gotten sick from it. Cheese is edible as is. I eat fish raw once a week.

Well speaking of cold smoking fish at 70-80. that seems risky to me.

Cured and cold smoked salmon is ridiculously good, you can smoke it as low as 60-70 degrees for 12-18 hours from what I understand. If that freaks you out, 4-5 hours at 150-160 also works, but I prefer the flavor of cold smoked personally.

I get pretty high quality salmon that I'm happy to eat raw as I prepare it. I've been hot smoking it on my BGE and enjoy it, but I'm pretty tempted to get an electric and try cold smoking it. I am a little wary of it though.

 

[Evilgrin 72]

http://www.basspro.com/Brinkmann-Gourmet-Electric-Smoker/Grill/product/16264/

my first smoker, i had people RAVING about puled pork. PP is easy to make and people love it.

i don;t think this is the same as my current one, but similar:

http://www.basspro.com/Masterbuilt-Sportsman-Elite-Series-Extra-Wide-Propane-Smoker/product/10219561/

uses a lot of propane, but gives you better control

Cool - thanks, GB.

 

[Evilgrin 72]

I bought this for my father a few years back for Father's day and he loves it.

http://www.samsclub.com/sams/electric-smoker/prod7080346.ip?navAction=

I found the versions without the window locally of this same smoker (although I think a bit smaller, 30-31" rather than 40") for $177 at Walmart (digital temp readout/control) and for $126 at Target (analog.) Some reviews seem to say that for smokers like this one and the Old Smokey electric that you get too much humidity/moisture in the thing and it doesn't really vent, so you end up effectively steaming the meat and steaming off the rub. I don't know if that's true or not.....

Ideally, I'd love to find something with a really good variable temperature control that I can use to smoke a brisket at 225 and also use to cold-smoke salmon or cheeses at 70-80 degrees for the wife, but that seems to be an elusive combination at any price, let alone my price... and let alone the fact that I like in FL and the ambient temp the smoker will be in rarely drops below 70-80 degrees much of the year.

You won't be making anything but trips to the bathroom if you cold smoke at 70-80.

Why? I've made pounds of beef jerky using nothing but a box fan at room temperature and never gotten sick from it. Cheese is edible as is. I eat fish raw once a week.

Well speaking of cold smoking fish at 70-80. that seems risky to me.

Cured and cold smoked salmon is ridiculously good, you can smoke it as low as 60-70 degrees for 12-18 hours from what I understand. If that freaks you out, 4-5 hours at 150-160 also works, but I prefer the flavor of cold smoked personally.

I get pretty high quality salmon that I'm happy to eat raw as I prepare it. I've been hot smoking it on my BGE and enjoy it, but I'm pretty tempted to get an electric and try cold smoking it. I am a little wary of it though.

I hear you. I was wary of eating beef jerky I knew to be marinated raw beef dehydrated on a box fan with no heat applied too. You gotta trust the science of the ancients, I guess....

 

[Evilgrin 72]

Anyone ever tried smoking on a gas grill using one of those smoker boxes? I imagine the real trick is getting the wood chips/pellets/whatever to keep smoking without the inside of the grill getting too hot to effectively "low & slow" your meat. Seems online like folks are doing it effectively, though. Obviously, this wouldn't replace a "set & forget" electric smoker, but it also would only be a $10 add-on to the grill I'm already buying. Worth a shot or a pipe dream?

 

[Evilgrin 72]

I love the versatility of the BGE. They look so intriguing, but I think my wife would kill me if I came home with one of those and we had to deal with bags of charcoal and waiting for them to ignite/gray again, etc.

 

[pollardsvision]

$600? You could get 4 Weber Kettles, but 1 is probably enough, so I'd recommend just the one Kettle and about 150 pounds of brisket.

It sounds like you really want a gas grill though, so just get yourself a low-end Genesis or high-end Spirit. You can smoke on propane, if you want.

A low-end Spirit would leave you enough money to get a Kettle on craigslist too. Then you can use the Kettle when you want smoke something or sear something. Let the propane job look good on the porch.

 

[[icon]]

The electric smoker (masterbuilt) my buddy has isn't bad for what it is. You're not going to win any competitions with it and I found it tough to get up to 225 and hold there consistently. In addition the food prob was inaccurate as hell. However it did the job and was pretty easy to use. For your purposes it should be fine. Particularly given your affinity for cold smoked fare.

 

[Wingnut]

Blackdot, Ive been thinking about an electric smoker myself since my old brinkmann smoker rusted out and I tossed it last year.

 

[snore]

Anyone ever tried smoking on a gas grill using one of those smoker boxes? I imagine the real trick is getting the wood chips/pellets/whatever to keep smoking without the inside of the grill getting too hot to effectively "low & slow" your meat. Seems online like folks are doing it effectively, though. Obviously, this wouldn't replace a "set & forget" electric smoker, but it also would only be a $10 add-on to the grill I'm already buying. Worth a shot or a pipe dream?

I have with my gas weber. I have 3 burners and turn off the back two and then place the smoker box on the first burner. Food goes in the back over the two burners that are off so I have indirect heat. I have done brisket, ribs and seafood as well as chicken. It works alright on the brisket and the ribs were solid but not as smokey as I would like. Where it works well I think is with chicken and seafood as those are good with a lighter smoke. The seafood was a mix of shrimp and scallops in a foil boat with butter and garlic and yhat worked well with the box. Did some bone in chix breasts as well snd that was good.

I have a smokey mountain now as I felt using the gas grill was cheating. Plus the charcoal flavor adds to the smoke or at least it seems to. In the market for a horizontal smoker now as it seems easier to mess with than the vertical but no complaints about the smokey mountain. Works well in good amd bad weather, including a few smokes in sub 20 degree weather.

 

[lakerstan]

Anyone ever tried smoking on a gas grill using one of those smoker boxes? I imagine the real trick is getting the wood chips/pellets/whatever to keep smoking without the inside of the grill getting too hot to effectively "low & slow" your meat. Seems online like folks are doing it effectively, though. Obviously, this wouldn't replace a "set & forget" electric smoker, but it also would only be a $10 add-on to the grill I'm already buying. Worth a shot or a pipe dream?

I have with my gas weber. I have 3 burners and turn off the back two and then place the smoker box on the first burner. Food goes in the back over the two burners that are off so I have indirect heat. I have done brisket, ribs and seafood as well as chicken. It works alright on the brisket and the ribs were solid but not as smokey as I would like. Where it works well I think is with chicken and seafood as those are good with a lighter smoke. The seafood was a mix of shrimp and scallops in a foil boat with butter and garlic and yhat worked well with the box. Did some bone in chix breasts as well snd that was good.

I have a smokey mountain now as I felt using the gas grill was cheating. Plus the charcoal flavor adds to the smoke or at least it seems to. In the market for a horizontal smoker now as it seems easier to mess with than the vertical but no complaints about the smokey mountain. Works well in good amd bad weather, including a few smokes in sub 20 degree weather.

I have a Weber Genesis gas grill, and I do pretty much the same thing. If I want more smoke, I just add another smoker box. I have one of these and a couple smaller boxes.

http://www.amazon.com/Charcoal-Companion-Nonstick-V-Shaped-Smoker/dp/B0028Y4FKW/ref=sr_1_1?ie=UTF8&qid=1397029671&sr=8-1&keywords=gas+grill+smoker+box

You can also buy those aluminum loaf pans, put the wood in it, cover it with aluminum foil and poke some holes in the top.

2 burners off, 1 burner on medium keeps me at about 250 degrees but I also have this to keep me straight.

http://www.amazon.com/Maverick-Et-732-Remote-Smoker-Thermometer/dp/B004IMA718/ref=sr_1_1?ie=UTF8&qid=1397030049&sr=8-1&keywords=maverick+thermometer

Also if you want to see some good "how to" videos, check out Malcom Reed on youtube.

 

[NewlyRetired]

I love the versatility of the BGE. They look so intriguing, but I think my wife would kill me if I came home with one of those and we had to deal with bags of charcoal and waiting for them to ignite/gray again, etc.

The lighting is easy in a BGE. But yes, you still need to wait 10-12 minutes for it to come up to temp. I have never found that an issue though since I always have some sort of prep to do.

Note, from your statement above it sounds like your are describing charcoal briquetts. The BGE does not use that type. It uses hardwood lump charcoal.

The BGE is really for people who love to cook multiple items (high temp sears, smoking at 225, baking breads, calzones, pizzas etc).

If you really are looking for a quick set it and forget it, don't waste money on the BGE because you will be disappointed.

 

[Godsbrother]

I have a Kamado Joe and love it but I'm going to get a little two burner Weber Spirit 210 grill when I just want to do a quick meal for my wife and I.

ETA: My experience with those little smoker boxes for gas grills has not been that impressive.

 

[Quez]

Get a Weber Spirit and a regular $100 Weber charcoal grill. That takes you right about to $600 and they would both last forever.

You can smoke with a Weber charcoal if you put the coals on one side and indirect cook. The only major limitations are size of cooking area, and it takes a little more tinkering / monitoring.

 

[culdeus]

I love the versatility of the BGE. They look so intriguing, but I think my wife would kill me if I came home with one of those and we had to deal with bags of charcoal and waiting for them to ignite/gray again, etc.

You need to do more research on this.

 

[culdeus]

And if you are considering a BGE the BGE people use the AMNS system to cold smoke. Just throwing that out there.

 

[heckmanm]

Not sure if this is what culdeus means by "AMNS", but I just bought one and I'm going to try cold-smoking some salmon with it using my gas grill. Not actually firing up the grill, just using it as a smoke chamber.

 

[culdeus]

Not sure if this is what culdeus means by "AMNS", but I just bought one and I'm going to try cold-smoking some salmon with it using my gas grill. Not actually firing up the grill, just using it as a smoke chamber.

Yes that's it.

 

[AcerFC]

I love the versatility of the BGE. They look so intriguing, but I think my wife would kill me if I came home with one of those and we had to deal with bags of charcoal and waiting for them to ignite/gray again, etc.

It takes me two minutes to light the lump with a mapp torch

 

[AcerFC]

wtf is cold smoking

 

[ChiefD]

Get a Weber Spirit and a regular $100 Weber charcoal grill. That takes you right about to $600 and they would both last forever.

You can smoke with a Weber charcoal if you put the coals on one side and indirect cook. The only major limitations are size of cooking area, and it takes a little more tinkering / monitoring.

Exactly what I was thinking. This is the best solution IMO.

I've smoked some awesome stuff on a cheap $100 Weber grill.

 

[DreamTheater]

Dont know if anyone has one or have used on before, but I have been thinking of getting a Bradley Smoker...Look like it gets decent reviews, and you can get one online for under 300. Uses these bisquettes to create smoke as opposed to lump or wood chips...

 

[pollardsvision]

wtf is cold smoking

The smoke is cool by the time it reaches the meat.

The way most salmon is smoked (though hot smoked is also delicious).

 

[psychobillies]

I'm a ceramic guy, but if I were in your shoes, I'd get a mid range gas grill, try smoking stuff on it, and if you don't like the results get a weber smoker too.

 

[Evilgrin 72]

I'm a ceramic guy, but if I were in your shoes, I'd get a mid range gas grill, try smoking stuff on it, and if you don't like the results get a weber smoker too.

This the route I decided to take. Just finished assembling the Weber Spirit. Spent $13 on a smoke box and some hickory chips. I'll see how hard it is to maintain 225 in there over time, if it's difficult, I'll just use the smoke box to add mild smoke flavor to steaks & chops and buy a smoker in a month or two.

Thanks to everyone for all the advice, I truly appreciate it.