33 replies to this topic

[SG-]

After almost a decade of pent up smoking and grilling desires I finally find myself in a position to purchase a decent BBQ smoker. Not looking for a gas grill but a proper BBQ smoker / charcoal grill mind you.

From my research appears to be two extremes, el cheapo flimsy low gauge steel ones for about a $100 or decent ones for a $1000 +. Not much around the $200 - $400 range, which is about all I have to spend for the moment. Checked out the webers but the shallow cover appears to limit the type of meats you can use.

Any ideas?

Thanks in advance

[Dave the Cook]

Recommended by the inimitable Colonel Klink himself (also what I have):

Char-Griller Smokin' Pro

$199, shipping included.

[fifi]

I have a New Braunfels with the offset firebox that I have had for about 6 years. I paid about $180 for it and it is still good. Not pretty, but still good. It is in storage now so I am aquiring a Weber water smoker that will fit on my apartment balconey for the duration until I get my house built. That is also less than $200.

[melkor]

I'd recommend the Weber Smokey Mountain (I'd guess thats the water smoker fifi is refering to also). Effortless temp control and very well made.

[fifi]

Yep... What melkor said. The Weber Smokey Mountain is what I am getting. I just couldn't remember the name.

Edited by fifi, 22 July 2003 - 08:26 PM.

[Dave the Cook]

FOr smoking only, I would recommend the WSM, too.

But SG- is looking for a combination smoker/grill, and the WSM is not set up for grilling. The Char-Griller is, as is the corresponding New Braunfels (I'd stay away from the cheapest of their units -- the $99 one, but the rest are very good).

[hndapwrman]

I have the Char-Griller unit and have enjoyed great results (thanks for everyone’s tips!). The offset box is great for smoking, and I have used it for a small grill and also used the main chamber for grilling up a number of steaks. Very versatile!

[jmcgrath]

FOr smoking only, I would recommend the WSM, too.

But SG- is looking for a combination smoker/grill, and the WSM is not set up for grilling. The Char-Griller is, as is the corresponding New Braunfels (I'd stay away from the cheapest of their units -- the $99 one, but the rest are very good).

A few people are starting to experiment with using the WSM as a grill by removing the water pan. I've not bothered to try it myself since I also have a Weber kettle.

Jim

[malachi]

Klose!
Seriously

[Creeper]

I've heard great things about the Char-Griller but ended up buying a WSM and a Weber Kettle for space reasons. I've been greatly impressed with the WSM. I had to do a quick modification to install a thermometer... aside from that, it's a pretty effortless piece of equipment that produces great results.

-Steven

[Stone]

There are three or four extensive threads on smokers and grills, which I would search for if I had the energy.

[melkor]

There are three or four extensive threads on smokers and grills, which I would search for if I had the energy.

No reason to spend your energy on that when Smart and Final in Vallejo has whole USDA Choice briskets on sale for $1.35/lb.

[MatthewB]

There are three or four extensive threads on smokers and grills, which I would search for if I had the energy.

tommy will do the search. Just PM him.

He's recently been named as the official eGullet librarian & archivist.

[Dave the Cook]

If you click here, you'll be magically transported to a thread where the talented (and apparently prescient) tommy has already done a search.

Edit: scroll down to the penultimate post.

Edited by Dave the Cook, 23 July 2003 - 02:06 PM.

[MatthewB]

tommy's so dreamy

[tobism]

IMHO, it really depends on what kind of set up you're planning, how many people you want to feed at once, how long you plan on living in your house, etc. You can buy those $2500-$8000 smoker/grills that'll outlast your house, or you can go for the $100-$1000 bad boys that'll do the trick, but not be as beefy. At any price, the only guarantee is to know what you're doing. I've seen people make award-winning BBQ using a Weber kettle, and I've seen people make shoe leather using $6000 smokers.

If this is your first taste with smoking/grilling, go for something more affordable. There's the WSM, and a Brinkmann El-Cheapo smoker that you can use for practice. As you gain experience, you'll find out your likes/dislikes about certain models and what you want from a $1000+ smoker.

Because of space (and budget) reasons, I've got the Weber Kettle One-Touch Gold. It's a great little grill, and you can smoke with it effectively if you know the basics. A little more difficult for smoking, but fun and practical without breaking the bank.

[Stone]

There are three or four extensive threads on smokers and grills, which I would search for if I had the energy.

No reason to spend your energy on that when Smart and Final in Vallejo has whole USDA Choice briskets on sale for $1.35/lb.

Sweet, and I've got nothing to do this weekend.

Wait. That's not sweet. Hmmm [he says, looking around], what did I do what that life?

[hollywood]

tommy's so dreamy 

It's that Birthday Boy aura.

[melkor]

No reason to spend your energy on that when Smart and Final in Vallejo has whole USDA Choice briskets on sale for $1.35/lb.

Sweet, and I've got nothing to do this weekend.

Wait. That's not sweet. Hmmm [he says, looking around], what did I do what that life?

I just got back from Smart and Final, the briskets ended up being $1.29/lb. I got two. I'm backpacking this weekend or I'd invite ya over for a sammich.

[SG-]

EGAD!!! checked the previous threads about smoking and it's like reading a phd thesis!!!! looks like I've got to do some serious reading before my first smoke.

Anyway the 3 main suggestions WSM, Chargriller and New Braunfels were all great, though I'm probably leaning towards the latter two, the flexibility of a grill + smoker seems appropriate at this point. wish webber makes a flat version of the WSM.

Between chargriller and new braunfels which is sturdier ?

[fifi]

I'm not sure which is better, the Char Griller or the New Braunfels. They look to be about the same to me. My only disappointment with my New Braunfels is that it does not have a drain in the smoking chamber to let out any accumulated grease or rain water that gets in during a typical Texas thunderstorm. But I intend to fix that. Get nephew down with a metal hole saw. When I am using my New Braunfels, I do put big foil pans of water on the lower rack of the smoking chamber to help with temperature control and added moisture. Works quite well.

As to Klose. I went over there a couple of weeks ago. If you want to drool over smokers, that is the place to go. Those things are incredible. They seem to use 1/4" steel for most of their stuff. This is SERIOUS equipment. They make anything you want... custom.

http://www.bbqpits.com/

edited to add: This place is just a few blocks from my high school. Is that karma or what?

Edited by fifi, 23 July 2003 - 08:20 PM.

[FoodZealot]

IMHO, it really depends on what kind of set up you're planning, how many people you want to feed at once, how long you plan on living in your house, etc.  You can buy those $2500-$8000 smoker/grills that'll outlast your house, or you can go for the $100-$1000 bad boys that'll do the trick, but not be as beefy.  At any price, the only guarantee is to know what you're doing.  I've seen people make award-winning BBQ using a Weber kettle, and I've seen people make shoe leather using $6000 smokers.
[...]

Very true. My favorite saying to that effect is, it ain't the pit, it's the pitmaster...

I have the New Braunfel's Black Diamond, which is available at the Home Despot and Barbecues Galore, I believe, for somewhere around $200. I like it, but it's designed for hot smoking. I'm not familiar enough to speak about the Char-Griller, but the NBBD is sturdy if you assemble it well. Personally, I believe that you can fit quite a bit more food in it than a WSM.

Here's a great FAQ. If you do get the NBBD, take that section about the tweaks with a grain of salt. Most of the tweaks are concerned with keeping the smoke in. But in my experience with the unit, the problem is not getting enough smoke onto your food (plenty of that), but getting the right tasting smoke.

~Tad

[fifi]

I have the New Braunfel's Black Diamond, which is available at the Home Despot and Barbecues Galore, I believe, for somewhere around $200.  I like it, but it's designed for hot smoking.

Huh??? I'm not sure what you mean by hot smoking but I could routinely smoke at about 225 chamber temperature with my New Braunfels. That is about optimum for brisket or pork butt. You leave the exit stack wide open and regulate the temperature with the air vent on the fire box.

Edited by fifi, 01 August 2003 - 09:39 PM.

[FoodZealot]

I have the New Braunfel's Black Diamond, which is available at the Home Despot and Barbecues Galore, I believe, for somewhere around $200.  I like it, but it's designed for hot smoking.

Huh??? I'm not sure what you mean by hot smoking but I could routinely smoke at about 225 chamber temperature with my New Braunfels. That is about optimum for brisket or pork butt. You leave the exit stack wide open and regulate the temperature with the air vent on the fire box.

Sorry, I was not clear. I meant to offer the caveat that it's designed to cook in the temperature range you described, around 225 degrees, rather than cold smoking, which would be much lower, for things like bacon and cured fish.

[fifi]

I have the New Braunfel's Black Diamond, which is available at the Home Despot and Barbecues Galore, I believe, for somewhere around $200.  I like it, but it's designed for hot smoking.

Huh??? I'm not sure what you mean by hot smoking but I could routinely smoke at about 225 chamber temperature with my New Braunfels. That is about optimum for brisket or pork butt. You leave the exit stack wide open and regulate the temperature with the air vent on the fire box.

Sorry, I was not clear. I meant to offer the caveat that it's designed to cook in the temperature range you described, around 225 degrees, rather than cold smoking, which would be much lower, for things like bacon and cured fish.

Oh... Now I get it. However, I have been known to have the temp drift into that range when I drink too much beer and don't pay attention to the fire box. Did you know that at 160-180 it will take days to do a brisket?

[Sugar Toad]

I have the New Braunfel's Black Diamond, which is available at the Home Despot and Barbecues Galore, I believe, for somewhere around $200.  I like it, but it's designed for hot smoking.

Huh??? I'm not sure what you mean by hot smoking but I could routinely smoke at about 225 chamber temperature with my New Braunfels. That is about optimum for brisket or pork butt. You leave the exit stack wide open and regulate the temperature with the air vent on the fire box.

Sorry, I was not clear. I meant to offer the caveat that it's designed to cook in the temperature range you described, around 225 degrees, rather than cold smoking, which would be much lower, for things like bacon and cured fish.

Oh... Now I get it. However, I have been known to have the temp drift into that range when I drink too much beer and don't pay attention to the fire box. Did you know that at 160-180 it will take days to do a brisket?

My new Braunfel's leeks to much air into it and runs to hot. The webbers cost less and works better; just leave out the water pan and save it until your charcoal pan is all crapy and drill holes in the water pan and use it for a new charcoal pan.

[fifi]

I have heard similar complaints about New Braunfels. I think they make some that are cheaper and not as heavy gauge. I paid about $200 for mine about 7 years ago. It works fine. It looks a lot like klink's set-up if you have seen those pictures. I just got the Weber Smokey Mountain bullet style to use on my apartment balconey for now. I intend to take it out for its maiden voyage this weekend.

I would never get rid of the water pan. That is what helps to keep temperature swings at a minimum and adds moisture to the smoking chamber. In the New Braunfels, I put two big aluminum pans of water on the bottom shelf of the smoking chamber.

[FAMU_OHIO]

Anyone know of anyplace where they detail modifications to the char griller. I just got mine earlier this summer, great for grilling, OK for smoking but WAAAY too many leaks. I also did not get the offset firebox so I'm thinking of ordering that from the manufacturer or fabricating one myself if I can think of a way. My other problem with the Char griller is the air intake valve does not offer enough temperature control. Any suggestions would be appreciated

[mnebergall]

SG--

Have you considered either the Big Gree Egg:

www.biggreenegg.com

or the Kamado:

www.kamado.com

[CathyL]

I would never get rid of the water pan. That is what helps to keep temperature swings at a minimum and adds moisture to the smoking chamber. In the New Braunfels, I put two big aluminum pans of water on the bottom shelf of the smoking chamber.

Water pans add negligible moisture to the air in a vented smoker. They're useful as a heat baffle, though.