Why Are People So Worked Up Over Smokers?

[gkoelling]

I mean really, I just can't see what all the fuss is about! :confused:







































http://hires.basspro.com/is/servlet/izoom/BassPro/639-113-00a?layer=comp&wid=500&hei=500&fmt=jpeg&qlt=100,0&op_sharpen=0&resMode=trilin&op_usm=0.5,0.5,0.0,0&iccEmbed=0

Geez! People will complain about anything!!!


What's next, baked chicken?????

[macheesmo3]

Before you know it this will blossom into a Battle Royale between the electric and wood smoke people !

[crosse79]

Looks like a great design for a tube ;)

[tonedaddy]

It's because gas prices have gone down.

[TwoTubMan]

Before you know it this will blossom into a Battle Royale between the electric and wood smoke people !

No kidding, I feel sorry for the mods when the dust clears from THIS thread.

[Slow Reflexes]

Loves me some smokers.

I want to install a replica of this, perhaps a bit larger.

http://www.ibiblio.org/lineback/bbq/wilber19.gif

[devilrob1979]

Before you know it this will blossom into a Battle Royale between the electric and wood smoke people !


Psssh, as if that would even last a round. One side plays with fire all day while drinking beer and enjoying all that is good in the world of smoked meats. It requires mastery of temperature control, baffle construction, convection, etc etc. The other side plugs a cord into the wall, loads up some pre-made pellets or discs an next thing you know they have what they like to call barbecue. There is no comparison sir, NONE!:stir

http://i31.photobucket.com/albums/c381/semperrob/bbq.jpg

[tonedaddy]

Psssh, as if that would even last a round. One side plays with fire all day while drinking beer and enjoying all that is good in the world of smoked meats. It requires mastery of temperature control, baffle construction, convection, etc etc. The other side plugs a cord into the wall, loads up some pre-made pellets or discs an next thing you know they have what they like to call barbecue. There is no comparison sir, NONE!:stir


Cook on one of these and you'll change your mind:

http://store.cookshack.com/images/PRODUCT/medium/126.jpg

http://store.cookshack.com/p-126-fast-eddys-by-cookshack-fec100.aspx

Championship-grade results, and way more time for drinking beer.
;)

[Suproman77]

I mean really, I just can't see what all the fuss is about! :confused:

http://hires.basspro.com/is/servlet/izoom/BassPro/639-113-00a?layer=comp&wid=500&hei=500&fmt=jpeg&qlt=100,0&op_sharpen=0&resMode=trilin&op_usm=0.5,0.5,0.0,0&iccEmbed=0

Geez! People will complain about anything!!!


What's next, baked chicken?????

Lawn Jockey cooks with these in the aisle of the movie theater.

:rotflmao

[3 Mile Stone]

Mmmmmmmmmmmmmm meat!

[DStefani]

I've got one of these Traeger Grills, LOVE IT!!!

http://images.channeladvisor.com/Sell/SSProfiles/12001039/images/3/S707235__1.jpg

[Doodad]

I need a new smoker. I killed my cheap bullet and really want a side box type. Recommends me something, but not too $$.

What I can't believe is my company is going smoke free Jan 1. Anywhere on the property. I guess we will have a salad party in July.

[pcutt]

Psssh, as if that would even last a round. One side plays with fire all day while drinking beer and enjoying all that is good in the world of smoked meats. It requires mastery of temperature control, baffle construction, convection, etc etc. The other side plugs a cord into the wall, loads up some pre-made pellets or discs an next thing you know they have what they like to call barbecue.

...then there's my pal who uses a thermostatically controlled fan on his charcoal-fired Big Green Egg. Maybe he'd just get clobbered by both sides!:D

[kccheers]

My Smoker can kick Your Smokers a**!





http://kccheers.smugmug.com/photos/295290449_9962e-L.jpg

[Suproman77]

That looks like it belongs on the Batmobile or something. Holy crap.

[gkoelling]

My Smoker can kick Your Smokers a**!








Ummmm........you win.

[eBay]

I'll tell you something, that second hand smoke is tormenting to me. I'm trying to stay Vegan and the succulent, sweet smell of smoking meat is just torture. I'm going to have to go out and have a big New York steak soon if this keeps up.

[blood5150]

I think that they should ban cell phone use in public places as well..

how annoying these people are... like I really need to know whats going on in their personal lives...


ps - I smoke...not alot, but i do.

[macheesmo3]

I'll tell you something, that second hand smoke is tormenting to me. I'm trying to stay Vegan and the succulent, sweet smell of smoking meat is just torture. I'm going to have to go out and have a big New York steak soon if this keeps up.


Do it , the man club wants you back !:hiP

[Greggy]

My Smoker can kick Your Smokers a**!





http://kccheers.smugmug.com/photos/295290449_9962e-L.jpg

KC MO style, yessir!! I'm at the other end of I-70, btw.

[drgonzoguitar]

My Smoker can kick Your Smokers a**!





http://kccheers.smugmug.com/photos/295290449_9962e-L.jpg
:bow
This is what I miss about Missouri. I grew up in the KC area and moved away when I was 18. I still visit several times a year just for smoked brisket.

I miss V's on 291 & P, south of Lee's Summit. Jack Stack still does pretty good in a pinch....

[edgewound]

All of a sudden...I'm very hungry.

[macheesmo3]

Now I know who to call when I finally decide to smoke a Walrus !

Good God man !!! You ARE the tailgate party !

[devilrob1979]

Cook on one of these and you'll change your mind:

http://store.cookshack.com/images/PRODUCT/medium/126.jpg

http://store.cookshack.com/p-126-fast-eddys-by-cookshack-fec100.aspx

Championship-grade results, and way more time for drinking beer.
;)

No it won't. I like playing with fire all day and the wife gets pissed unless it has a constructive purpose. I enjoy tending the fire and such. It makes the end result so much more rewarding. Think of it as hand carved tops (Hamer) vs machine carved tops (PRS). I'm a Hamer guy.

[devilrob1979]

:bow
This is what I miss about Missouri. I grew up in the KC area and moved away when I was 18. I still visit several times a year just for smoked brisket.

I miss V's on 291 & P, south of Lee's Summit. Jack Stack still does pretty good in a pinch....

That thing must have a fresh coat of paint on it. It looks suspiciously pristine. Beautiful rig!

[chrisr777]

My Smoker can kick Your Smokers a**!





http://kccheers.smugmug.com/photos/295290449_9962e-L.jpg

Hmmmm, ever think about cutting down? You may smoke too much.

[gkoelling]

Hmmmm, ever think about cutting down? You may smoke too much.

You know, I hadn't thought of that. He definitely appears to be a heavy smoker.

[Slow Reflexes]

You know, I hadn't thought of that. He definitely appears to be a heavy smoker.I dunno if I'd make that judgement about him personally, but he certainly has a heavy smoker.

[tonedaddy]

No it won't. I like playing with fire all day and the wife gets pissed unless it has a constructive purpose. I enjoy tending the fire and such. It makes the end result so much more rewarding. Think of it as hand carved tops (Hamer) vs machine carved tops (PRS). I'm a Hamer guy.

Hey, whatever works for ya, man! I'm a fire-tending kind of guy myself, and never imagined an automated, pellet-burning smoker like the FEC100 could cook real barbecue. Then I took a barbecue cooking class with an instructor that used his, and the results were off the charts with so little work.

Instead of carved tops, think of it as blackguard Esquire vs. figured top Les Paul.
The Esquire is just simpler.
I'm a Esquire/Tele guy.
;)

[devilrob1979]

Hey, whatever works for ya, man! I'm a fire-tending kind of guy myself, and never imagined an automated, pellet-burning smoker like the FEC100 could cook real barbecue. Then I took a barbecue cooking class with an instructor that used his, and the results were off the charts with so little work.

Instead of carved tops, think of it as blackguard Esquire vs. figured top Les Paul.
The Esquire is just simpler.
I'm a Esquire/Tele guy.
;)

To each his own. To be honest, if I had the funds or need to smoke a ton of meat I might lean that direction. If I were looking to sell my wares I'm sure something like that would be on my wish list. I sure as hell don't have $3K to spend on anything much less a smoker. That is pretty bad ass though

[Zhurh]

We cool smoke everything in Alaska, really more air dry with a little smoke for flavor and to keep the bugs away. Then use the smoke house to age meat in moose season. Salmon in July, moose & caribou come fall.

http://i69.photobucket.com/albums/i78/Eska_2006/MVC-751F.jpg

[tonedaddy]

To each his own. To be honest, if I had the funds or need to smoke a tone of meat I might lean that direction. If I were looking to sell my wares I'm sure something like that would be on my wish list. I sure as hell don't have $3K to spend on anything much less a smoker. That is pretty bad ass though

Oh, it's definitely complete overkill!
;)

Here's a model at less than half the price and most of the automation & features:
http://store.cookshack.com/p-115-amerique-smoker.aspx

And a very reasonably priced model:
http://store.cookshack.com/p-112-smokette-sm008-blackstainless.aspx

Biggest advantages I see in any of these are temperature control, consistency (in everything from fuel to temperature across all cooking surfaces to results), and convenience of fuel/cleanup. Everything's so easy about them it's almost boring. When you're using one, you really have to get over the need to fiddle with the whole process... fuel, position of meats on the cooking surface, temperature control, and on and on. Instead all you do is load the fuel and meats, set the controls (temp/probe/etc), and walk away.

[kccheers]

Hmmmm, ever think about cutting down? You may smoke too much.

Sorry, been away for a bit.

This is actually the pic that I took the day we brought the smoker home. I work for a group of Grocers in the KC area and we use this one for outside events. Usually we'll do pulled pork, ribs, chickens, and maybe brisket or baby backs.

Funny thing about the guy who posted about the fresh paint. I do re paint the fire box every 3 or 4 smokes, as it gets a bit knarly looking.

Cool part about dragging this around is that I get to bring it home after a Saturday store gig and use it on Sundays in the driveway. I never realized how many friends I actually had :)

[devilrob1979]

Oh, it's definitely complete overkill!
;)

Here's a model at less than half the price and most of the automation & features:
http://store.cookshack.com/p-115-amerique-smoker.aspx

And a very reasonably priced model:
http://store.cookshack.com/p-112-smokette-sm008-blackstainless.aspx

Biggest advantages I see in any of these are temperature control, consistency (in everything from fuel to temperature across all cooking surfaces to results), and convenience of fuel/cleanup. Everything's so easy about them it's almost boring. When you're using one, you really have to get over the need to fiddle with the whole process... fuel, position of meats on the cooking surface, temperature control, and on and on. Instead all you do is load the fuel and meats, set the controls (temp/probe/etc), and walk away.

I would still have to keep my old offset barrel smoker fired up for when guests arrive so they thought I'd done all that work. Thanks for the recommendations! I'll look into it when I get back to work, buy my house, get my 335i and buy my HD-28V. A fella's gotta have priorities and I've already sold the wife on those.