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  1. #1
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default Need some advice on smoker to purchase.

    Didn't want to post this in drum, electric or propane because I am open.

    I have my homemade stick burner and homemade grill that I can smoke on as well. But I want to get a smoker that I can both cold smoke sausages, cheeses but also BBQ at 225-275.

    Wide enough to do a pork belly and tall enough for turkey.

    I'm open to any ideas. I do live in northern illinois, so preferably one that is insulated and can handle the cold weather smoking.

    Thanks gang!
    Never trust a skinny person for food advice.

  2. #2
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Masterbuilt Electric or as I call it an E. asy B. ake O. ven
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  3. #3
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    I have used my stick burner with offset firebox to cold smoke bacon. I light 3-4 lump charcoal chunks with a propane torch in the firebox and put a chunk or two of smoking wood on top of them (do not soak or wet the wood, use it dry). Minimal heat and good smoke. Just have to keep an eye on it and renew the charcoal or smoking wood as needed.
    No idea how large your stick burner is but surely it will handle a pork belly or turkey????
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    It really depends on your budget. You can spend a tall stack of coins if you want. If you like your stick burner and just want to cold smoke cheese or belly consider what Mike said or even the A-Maze-N tube smoker that uses pellets and works well. They also offer a square model that uses saw dust.

    Consider a pellet grill smoker or an insulated model such as the Backwoods.

    Lots of choices, if you'll give us a cost range we can narrow down some for ya.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    A lot of guys from northern states that make sausage are using these.

    http://www.samsclub.com/sams/smoke-h...BkUraj1GGk7z9w

    They are dual burner propane smokers and they come with a bunch of accessories for sausage smoking.
    Jim

  6. #6
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    I'll have to try that method mike. I've been able to smoke at 160-200 on my grill but only in the winter.

    I'll be a honest, I kinda want to find the painless easy smoker for bacon and cheeses. I thuroughly enjoy the labor of love when cooking brisket, shoulder or even whole hog roasts. But for fish, cheese, pork belly I kinda want the plug and play propane smoker.

    None the less, I do want to be able to do it in my grill/stick burner because I refuse to say 'I can't' when it comes to bbq.

    You guys have been great. Really enjoy this site.
    Never trust a skinny person for food advice.

  7. #7
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Quote Originally Posted by YankeeQ View Post
    I'll have to try that method mike. I've been able to smoke at 160-200 on my grill but only in the winter.

    I'll be a honest, I kinda want to find the painless easy smoker for bacon and cheeses. I thuroughly enjoy the labor of love when cooking brisket, shoulder or even whole hog roasts. But for fish, cheese, pork belly I kinda want the plug and play propane smoker.

    None the less, I do want to be able to do it in my grill/stick burner because I refuse to say 'I can't' when it comes to bbq.

    You guys have been great. Really enjoy this site.
    I have a gasser, so does PigCicles. Hard to get the heat low enough to cold smoke and generate smoke. If you can find one that will go low enough you would be in business.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  8. #8
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    Well so far from the input you guys have have and some research, I'm leaning toward the master built elite. Good size and temp range from 100-275.

    I haven't ruled out the idea of making my own insulated wooden boxes with electric heating element. But I haven't put much research into that yet.

    I don't want to be hasty.
    Never trust a skinny person for food advice.

  9. #9
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    If your are interested in making a wooden smoke box take a look at what lcjones228 built.
    Material used and photo are in post #16 of the thread :
    Hello from Townville SC
    in c'mon in & sit down
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  10. #10
    Join Date
    Feb 2013
    Location
    illinois
    Posts
    96

    Default

    Quote Originally Posted by kingkoch42 View Post
    If your are interested in making a wooden smoke box take a look at what lcjones228 built.
    Material used and photo are in post #16 of the thread :
    Hello from Townville SC
    in c'mon in & sit down
    I am sorry to be a pain, but I can't seem to find the specific thread you are talking about. I'd love to look at it though.
    Thanks
    Never trust a skinny person for food advice.

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