@@amiradib1007 I hope you're using a wood bowl? Tried aluminum but it left me with less than desirable results. Switched to wood and a had to get a new unit, no problems since.
I bought my oaklahoma Joe's offset last year and learned on some short ribs. I found it easy watching your old videos on how to maintain a clean fire. Never left its side while cookin. 👍👍👍
5 years on my Oklahoma Joe, first few cooks I went in blind and ruined a couple racks of ribs and many lbs of chicken wings. 5 years later my cooks are on another level lol
The Pit Barrel Cooker all the way. This thing cooks some great meat. My only regret is researching for 2 weeks before purchasing. I could have been cooking during that time.
Love my WSM, just did a 17lb brisket last week and I have another 24lb brisket I'm putting next week... I prefer it for longer smokes than ribs or chicken, but it's a pretty perfect smoker for the money, add a Party Q fan, a Maverick probe set, use the minion or snake fire methods and you're on temp for 10-15 hours with little to no maintenance. That said I've been eyeing the Old Country Brazos or Vertical (when it's back in stock) or the Rec Tec 700 for a step up in equipment. Solid content on your channel here, thanks for the good watch.
Agreed. I wish I started with a WSM. I'm very experienced with using offsets and more expensive pellet grills, but the WSM is hands down the lowest learning curve and produces amazing results.
@@bigfoot7327 if I could only have one in my opinion the kamado is much better, it just gives you many more options. However if you often cook for a lot of people you can fit a lot more in the wsm but it is a dedicated smoker so you can’t really use it for grilling. Honestly though you can get a Weber kettle and wsm for a lot cheaper than the cost of a kamado joe which is a brilliant combo
Im literal cooking my first whole brisket right now on my smokey mountain cooker. This channel really help me get comfortable enough to do a brisket. Right now she is sitting at 191 internal.
Like KJ, my BGE is sooo good. Started on 22" Weber, then cheapy box store offset to get the feel for temp control and for the last 25 yrs. on a Big Green Egg. Also use a WSM for Rv travel convenience and portability. The egg is hands down the fave because of its ability to maintain temp no matter the outside weather here in northern NH. This winter got to -24 F. with winds and held temp all night for brisket smoke without moving at all. Every time! Keep up the great vids.
I have a new (4 weeks old) GMG Daniel Boone Prime Plus. I've been doing chicken, ribs, bacon, and cooked my first 13lb packer yesterday~14.5hour cook @ 225 degrees. I wish I could post pictures. Temps are spot on and I love being able to set the grill and get in the pool. I was between GMG/ Rec Tec and so far I'm not disappointed.
@@kowboykux5371 lol, steak... Reverse sear. You can also do pork tenderloin (cheap) and ribs. Pork, you may have to chop em. You want offset heat in that puppy. So fire on 1 side, and meat on the other, you want the vent on the lid to be on the opposite side of the fire... So it draws the smoke across. Chicken is hard to get right (the crispy skin bite)... But I have actually made the best chicken Ive ever bitten into with a mini/tabletop weber. It may have been a fluke, but ill take it. Dont forget to grab a digital thermometer with a long prong. Crack a beer, and have at it. Honestly...the fire is the hardest part on something that small. Try and hone your skills on how to get an ideal fire with burgers and brats. Bc its cheap. Cheers, and good luck, my dude!
The Oklahoma Joe's is the only way to go, changed to peacan wood from mesquite and at times used Oak, never looked back, done Brisket, pork shoulder butt, and various Ribs, all have came out excellent, the only thing I would recommend is the cover to protect it from moisture and periodically slightly oiling the outside to prevent rust and to extend the life of the smoker, best purchase I've made in my life. Several family members and friends have already made comments to get into the BBQ business, I would say maybe after I retire in a couple of years, that would be a strong possibility, great videos and recommendations, you are definitely my go to advisor on the Q ! Stay safe and God bless you !
I had one and had a bunch of temperature control issues with it. The Oklahoma Joe's was an upgrade to replace a very cheep Chargriller. The Chragriller was easier to use for a cheep smoker. I gave The OJ away after 2 seasons and upgraded to a Lang. They are expensive but way easier to use that the traditional off set smokers are.
Bad luck for Jared, I've never had any issues like that, when its put together, I just made sure everything wad flushed and that everything was seated and sealed properly, sucks for you, but I've never looked back
@@jared5021 I also went from a Chargriller to an OKJ Longhorn reverse flow, but have had nothing but success. Much easier to keep a constant temp, and can now finally cook brisket. I would have to check the Chargriller every 5-10 mins and adjust air flow. The OKJ, I can get to temp, and be confidant it will burn at temp for at least 1/2 hr to 45 mins between checking temps, which is when I will add a chunk of wood. For me, well worth the purchase.
Every week I go golfing and I’m gone for hours. I love the Pit Barrel because it is a set it and forget it type smoker for the most part. The flavor I get from the charcoal and wood chunks is great. Plus it’s really light and portable.
Long-time griller, 1st time smoker. I bought a OklahomaJoe barrel smoker. After 6 months I have made really great pulled pork, ribs, chicken, turkey breast, prime rib. None have been very challenging until last week when wind was 30-40 mph. I burned through 3X the wood on an 8-hour pork shoulder. I worked hard to get it done., but it turned out great.
@@adwnpinoy Sorry, incorrect. The SnS is a great tool, makes 2 zone setup super easy and the water trough sets a perfect barrier between zones. Have used the SnS for years and it makes the kettle 10x better. Cranium dude makes good videos when he sticks to the food, but he’s irrational and has an axe to grind when it comes to SnS. Don’t take his word for it.
Rob glad you are having good results with the SnS. I do like the “cold grate technique” but am fine using just the Weber baskets. For anything larger than steaks or a chicken, I use my WSM.
@@Rob-df6py SnS is not worth the money. It's an overpriced accessory. I have weber kettle, but I use two fire bricks that does the exact same thing the SnS does for a fraction of the cost.
I agree with Rob. SnS is a great system and a great kettle. HOWEVER, I wouldn't buy it when I already have a perfectly good Weber kettle. I'd mod my Weber instead. And it's likely most people reading this already have a Weber since Weber has been the go-to kettle for generations. In my case, my Weber was completely worn out and so I bought the SnS as a replacement. There are too many really nice features with the SnS that make the SnS exceptional over the Weber. There is a video on here found with a search comparing the two kettles - check it out!
I have a Green Egg and a Pit Barrel Cooker. My favorite is the PBC---don't have to worry about the temperature rising or dropping like the Green Egg. I use the Green Egg for quick cooks; steaks, hamburgers, etc. For long cooks I use the PBC; don't have to watch/regulate the temperature just the time.
Started on a homemade pit barrel/UDS, then moved onto an offset, and this Christmas will make a full trailer smoker to help cook more and compete better. Each step was great in locking in a specific skill and then moving on to the next level of speciality
I ended up with the Weber summit charcoal.. expensive I know, but comparable to the kamado joe and I’ve been able to move it around to a few cooks around town which as been great. Super easy to use
Thank you so much. I'm retired now and this is something that I think that I would enjoy. I appreciate your information, hard work and content. Love to you and yours.
Hamrforge Beast and PK360 are my two grills and smokers. The Hamrforge is a reverse flow smoker and works great. Full open vents on the fire box and smoke stack and just manage the temp with the amount of wood. The PK360 is portable and allows me to smoke/grill with direct or indirect.
I have the same Illness LOL. I also started with the WSM, then I bought a used offset (Oklahoma Joe's) my wife bought me a BGE . It's cool to have those options. They are all very different, so learning how to cook on all three is a lot of fun. Have fun!
Nice solid list for those entering the world of BBQ. My first and only smoker is the Weber Smokey Mountain. Bought it five years ago as a retirement gift to myself. I don't use it often enough and still haven't really mastered anything. I'm a total failure at brisket, though I do make edible ribs and chicken. Pork butt is always just so-so. Still, as you said, it's easy to use. Once I get the temp leveled out, I don't need to check it very often. It holds temp really well when I use the minion method. My only regret is that I bought the 18.5 inch version and now wish I had sprung for the extra $100 and got the 22". I've wanted to cook larger quantities a few times and it would have been much easier on the 22". Thanks for the excellent bbq videos. I've learned some nice tricks by watching them.
👍I agree, the Oklahoma Joe Bronco is by far the best entry-level smoker out there. High quality materials, gaskets, and you can get the same flavors as a PBC by hanging your meats. Love my WSM for portability but if I had to choose one it would be the Bronco.
My first smoker was a brinkman offset smoker. Still have it after 10 years. Fire box isn’t looking so hot now though haha. I also have a pellet cooker for when I’m lazy (which is often now).
these are not only great choices for those who are just starting out, but also great for those of us who don't want to fire up those big boys all the time. very easy to use, less work. great video!
This is a awesome review! I started with a Webber Kettle then worked my way to a Old Country.. I didn’t think I would like to smoke food but turns outs that I loved it. Both my dad and I are welders and we are custom building a smoker in my backyard starting next week, I’m sure we are going to make great memories building it together. Thank you for your videos!
I've been cooking on a Traeger Pellet grill I got from Costco about 6 years ago. Works great, and we use it all the time for lots of different applications.
Thank you for the nice recommendations. Harry Soo has won multible BBQ Chamionships with the 18" Weber Smokey Mountain, I figure if its good enough for him its good enough for me. Thanks again.
I just purchased my first "Smoker" and love it! I got a MasterBuilt 560 gravity Series and even as complete novice I have been able to produce some great meals. I don't know about the longevity yet but the simplicity and smoke capability are amazing.
I just bought a combo gas charcoal and smoke combo. Used the smoker today and did chicken thighs. I watched a bunch of your videos on fire management before i got started and thanks to you my first c ook went absolutely awesome! I love your content thank you for all of the great information and your analytical mind. My wife is a believer in the smoker now over a propane grill even tho more labor intensive . Yes indeed I know what I’m going to do when I retire
Never made good barbeque until I bought a Weber Smokey Mountain cooler. The Weber Kettle is more of a grill, and I couldn't maintain consistent temps with the offset smoker, but the WSM was a game changer to me!
I have used a Pit Boss vertical pellet smoker for 4 years, and when I saw a WSM 18 for $20 at a yard sale, I added that to my fleet of outdoor cookers. The Weber Smokey Mountain is great for sane day smokes like ribs and sides dishes, but for overnight smokes, I still love the pellet smoker. Convenience matters!
My first smoker was the Webber Smoky Mountain. That thing blew me away. Love it and I got almost every assessory I could find for it. Even a Rotisserie.
I have the old country Brazos, it’s been great but as was pointed out in a previous video the weld and cut quality is a bit spotty, so would look them over and pick the best one.
The main (there are many) downside to the OJ is their durability. If you use them weekly, you will be lucky to get a year out of one, even if you clean it diligently after each use. I use my Weber kettle multiple times a week and it will probably last for 10 years.
I have the old country pecos and I agree with everything Jeremy said about it. I am happy with it and how it performs, I would suggest cooking in areas with very little wind as wind really causes some issues with heat management. I am though, very happy with what it offers for the price. Edit: I've had it for about three years now and it's still in great shape.
Just got a Pecos this year and have used it a few times. I find managing the fire to be moderate but not difficult once you are used to the way it handles temp. First use I had no water in a pan in the pit, temp was all over the place. 2nd cook added water pan and got a really consistent 250 deg temp and was able to manage that temp very easily. Being new to smoking I really liked how friendly the Pecos has been so far.
Pecos is hands down the best stick burner for the money! I’ve done a few modifications to mine to make it run a lot better than it comes from the factory and I absolutely love using it!
I bought my WSM around 1990 and my wife said I would never use it. I still have the same one and use it all the time and I often leave it outside with no issues but I store it with the grates removed. They are the best
I love my OC Pecos. Bought the heat tape to seal the doors better, and a pair of Tel-Tru thermometers. Last cook I had a 18 lb brisket and 3 racks of ribs. Pellet smokers are for people who think Bill Miller's is the best barbecue they've ever eaten. I paid 399 and added another 200 in accessories. You can keep your $1,000 Traeger.
As always, great and informative video! I'm a proud owner of a WSM 22'' and have made some mighty tasty barbecue (imho.) Thanks for all you do for the barbecue community!
I would love a list for the next tier up of smokers. Maybe beginner but willing to invest more money or an intermediate cook. Where would the gravity smoker from a few months back fir in?
Hey man beginner or not, whether you are loaded or not, get a WSM and master it and you won't look back. Once you get it dialed in its a cooking machine.
@@alecky1972 I agree. I started with the Webber Smokey Mountain 4 months ago and loving it every day. I smoke ribs and briskets weekly. My only regret is that I bought the 18” instead of the 22” (I didn’t expect to love it so much 🙂). My ribs are the best I’ve ever had in any restaurant (I live in Virginia). I’ll be buying the bigger one.
Started with charbroil electric cabinet smoker. Learned about seasoning but the end result was never great. Then just started smoking in charcoal grill just by cooking indirect and got better. Bought the Brazos 2 weeks ago. It’s work learning temp management but I’m learning a lot each cook and the results are at another level. Managing the fire is 1/2 the fun. Thx for great info.
I haven't checked your entire library but a video similar to this but maybe "top 5 accessories for beginners" would be a great addition. I'm assuming a temp probe would be on this list but some other ideas would be very helpful. Love your content!!
I have the wsm 22, several kettles, and the Brazos. The flavor I get from the wsm and brazos are neck and neck. I use the wsm like a pbc only one vent open.. I love them all...
I love my WSM and Fireboard 2/Blower combo! It works great for times where you just want to load in a buttload of charcoal, light a fire, set a temp, and walk away. My first brisket ever turned out great! In summer I'm doing ribs, butt, belly, sausages, pork tenderloin constantly. Finding the right kind of wood to use in an offset here isn't really in the cards. I don't think I could find apple, hickory, peach, or other good cooking woods in anything other than chunks for affordable prices, so this cooker works great for me. Also, the Fireboard 2 controller/blower makes using it as easy as a pellet cooker!
I messed up and got a Traeger this spring. I’m not saying it’s terrible, but it’s basically an outdoor oven, no smoke flavor at all. I’ll be looking for the Smokey mountain now. Thank you.
One thing you might consider is changing your pellets. Take your traeger pellets and throw them in the garbage. Get something made 100% from wood it purports to be and not something that says “oak flavor” or something like that. I know that smoke ring and lumberjack pellets are top notch. I’m sure there are others. Changing pellets can really help you out.
Weber kettle for me. Got some fire bricks to divide the hot and cool side. Beef and pork ribs, trout, and even a roast have been smoked on it. Still trying to learn when the best time is to add more fuel, too early heat spikes, too late and the temp drops a bunch before it build the heat back up. Anyway great channel, keep up the good work.
I had a small offset as my first smoker. I agree with you that it was great to learn how to manage a fire. It was difficult managing temperature. Now I have a custom 250 gallon reverse flow smoker. This smoker is easy to maintain temperature and I can get a lot if meat on the double racks. I appreciate learning about wood in another one of your videos. I am working to refine my long cook times and fuel management. Love your channel.
I would add the Char-Griller Akorn Kamado is fantastic for the money and with tweaks and tips that you can find on the many blogs for it, it cooks well and runs about $300.
Bought my WSM the same time my buddy bought his Pit barrel cooker. Both left outside uncovered for years. His has since rusted out and gone to the landfill. The Weber is still in good shape with perfect enamel body. Plus weber has insane customer service if something gets damaged.
Exactly. So long as you don't damage the coating it won't rust. A WSM will last you 20 years without a hitch if you take care of it. You won't get that out of a Pit barrel
I started on a webber kettle and recently was gifted a secondhand dyna-glo upright, and on both of these I've been making better bbq than any restaurant I've ever been to. Hoping to upgrade to a nicer smoker next year, but for now I'm happy as a clam!
I use aWSM 22 and I love it. I’m always looking at other cooker but I can’t imagine any of them outperforming it short of getting a top quality offset.
WSM is such a great smoker. If I want "BBQ" or smoked brisket or shoulder I always use my WSM. If I want smoke as an ingredient along with flavors of rubs/sauces, I use my traeger. Nice video!
I have own a PBC for about 6 months now it’s very easy to use and it does make great bbq I have also have a pellet smoker and and since I’m from California I have a Santa Maria pit also. Great video. I’m going to be buying another smoker soon something that I can control the fire. Love the channel
I made my own drum barrel smoker that got me into bbq I love it.i mainly use it for jerk chicken. But I use weber 22" when just wife and I then I bought a offset for big gatherings. Now have a collection. Bbq addict
The easiest and cheaper way of smoking is with a Little Chief. If you are smoking for flavor then any electric or propane smoker will do. Some cook to food safe temps while others can't. Honestly my first grill was a Hibachi. I wouldn't buy a WSM personally because they are so overpriced as are most Weber products. I now have a Highland that I reasonably Improved. It works really good if the wood is bone dry and charcoal is mainly used with wood chunks. Something I have noticed, is some stick burners are actually more of a charcoal burner because the stack and intake are not big enough to handle a wood fire without bad smoke. I have seen pictures of original OK Joe smokers and the stack was bigger than it is today along with a bigger intake.
I have a BGE and the WSM. I started using my WSM for ribs & chicken, but then I found that I can grill on it too and even do stir fry. How about that? I love my WSM truly a versatile beast. Thank you for your video - very good intro. God Bless.
A modded Weber can be a blast and is the best bang for you buck. I have had mine since 1978. Now that’s a grill. Lid hinge, temp probe access, and others.
Very good short list! You can't imagine how lucky I am that my wife doesn't watch your channel. I was totally up for the Weber Smokey Mountain (which, she said, I don't need because of the results I had on my Weber Kettle) and then .... I found the Joe's 16" Reverse Smoker, which I bought. Well. maybe not THE smoker for beginners, but I am so glad I have it. With every time I use it I learn. And that's something I really enjoy: good food and learning!
I got started with a cheap CharGriller offset and I cannot stress how much of a mistake it was. The amount of work to maintain temps as a beginner was difficult. 3 years later, I feel like learning to cook on that made me better, but would not recommend. I think a Webber Kettle or A WSM 18 or 22 is the way to go for beginners.
That's no lie. That's what I bought 3 years ago. I'm still using it and that thing is a smoker in name only. Though I have gotten extremely proficient at keeping a steady temp on that thing, somehow. If the world of BBQ were a pool that CharGriller would be the equivalent of the deep end with a lead vest.
After struggling with a "offset" CharGriller for the last 8 years I just bought a WSM yesterday mostly because of this video and Harry Soo. So pumped to try my first rack of ribs this weekend.
I have owned all the smokers listed except for the drum, and I agree with Mad Scientist. I bet the drum is very similar to the WSM, made great BBQ on each of them. The Kamado is probably the most versatile, as far as capabilities, but don't expect to go from smoke to sear quickly. Right now for an aspiring pitmaster, I think the weber kettle provides the most value, as out of the gate it will start you off, and if it doesn't do what you want you can always buy an accessory to do it. If you have more money to spend I would go for the weber smoke fire, as that can do it all, but it can go from smoke to sear in 6 minutes flat. The kamado can do the same but it takes an hour to go from smoke to searing temperatures. All the grills on this video are great choices, and cook very well, great job Mad Scientist. From my experience what you want to do in this order to learn good BBQ is first to learn how to set up your grill to the temperature you want to cook at. Second figure out the recipes that you like the most. Third learn how to fuse Temperature, Time, and Recipies to make the best BBQ you have tasted. Then when you graduate from the basics, learn about how you can make even better BBQ, by doing things like reverse searing, and how temperature can change the product you cook from good BBQ to awesome BBQ. Rember you don't have to spend alot of money to make good BBQ or even great BBQ. It just takes time and patience.
Great video! I just ordered a Yoder YS640S to replace my Weber Genesis E-330. I chose Yoder because i wanted to start smoking like you.. but needed something easy to control temps, ease of getting and storing pellets, gets hot enough to sear and can replicate grilling, and will last forever.i can't have a dedicated smoker and a dedicated grill. I felt the Yoder was the right choice over Traeger, Recteq, Weber Smokefire etc.
Just found this video tonight. I've been using my Weber Smokey Mountain for a few years now, an it's been great. Doing a pork butt tomorrow and my mouth is already watering.
I have an Old Country Pecos smoker, bought in September, and I am very happy I chose this pit. It came fully assembled and at just 102.00 dollars shipping to Mass. cooks way better than my River grille smoker that I started with and I have smoked 7 rib prime roasts on that. I can't wait to try that on the Pecos.
I started smoking in early 2000's on a New Braunsfels vertical cabinet smoker. It was $150 "used" at a yard sale - it had probably been used twice. Not the greatest smoker ever, but I learned a lot with it and I made a lot of really good BBQ on it. I've since upgraded to an Old Country Angus, defiantly would not recommend for a beginner but great for moderate sized family gatherings.
Started on WSM since my uncle gifted it to me. I love my WSM. Been cooking with a lot of bigger custom off sets lately and with pellet smokers but just did a brisket on the WSM last weekend and man I was reminded how easy it is to use. And it really does make great bbq. Set it and forget it as long as your vents are dialed in.
I had a char griller offset smoker. Worked well enough, but air control was a problem so it required constant babysitting. Picked up a char giller akorn grill at Walmart for $69 because it had a small dent in the hood. I couldnt pass it up. I put a better thermometer in it and added green egg gaskets to it as well to seal it up as much as possible. Its a game changer. I'll have a kamodo style cooker for as long as i grill. When the Akorn wears out, ill get a Joe.
I’ve used my dads old Webber kettle to make 2 racks of ribs a bunch of times and it works great. My next purchase will probably be the Webber Smokey mountain or one of the old country off sets. Of course my dream would be to have a large smoker about half the size of what you have behind you
If you are going to start doing BBQ and you aren't going with a pellet grill then you should really start with a Weber Smokey Mountain. They are one of the easiest smokers to run and use. The 18.5 inch will run at 225 to 250 for 8 hours without touching it. You can get a competition-winning flavor out of a WSM without the hassle of an offset. The only drawbacks to a WSM are they suck to clean and they do eat quite a bit of charcoal. Super easy to mod with lots of stuff available for them as well if you like to tinker with stuff.
Great tips Jeremy. I decided to go with the Green mountain grill and then decided for the custom FatStack 500 gallon and gonna start a business. Lol. Be careful fellow RUclipsrs bbq gets really addictive. Hahaha
I have a GMG Jim Bowie and it is great. They just updated the power cord which was a common complaint. Also to get the extra Smokey flavor a smoke tube gets it there. The price is also great under a thousand bucks and you get a great product with great customer service.
I'm just now finding your videos, but have enjoyed them very much. I agree with someone else about the Chargriller by Akorn. Now, admittedly I am not as serious about grilling and smoking as most on here, BUT I picked mine up a few years ago at Lowes on sale for about $170.00. I can cook low and slow or sear some steaks at over 800 degrees. I have used it more this year, due to COVID, than in the past. I found that adding a Thermo-Pen meat thermometer really helped me to get the meat just right.
I've just been using the microwave, mixed results so far...
Try adding a water bowl and see if it helps...
Try a lower defrost setting to make sure you are going low and slow
@@amiradib1007 I hope you're using a wood bowl? Tried aluminum but it left me with less than desirable results. Switched to wood and a had to get a new unit, no problems since.
Try adding a fork, the sparks will bring out the smokey flavor!
Look at this dude using a microwave...I use my gooch and just walk around uncomfortably for a couple days.
I bought my oaklahoma Joe's offset last year and learned on some short ribs. I found it easy watching your old videos on how to maintain a clean fire. Never left its side while cookin. 👍👍👍
5 years on my Oklahoma Joe, first few cooks I went in blind and ruined a couple racks of ribs and many lbs of chicken wings.
5 years later my cooks are on another level lol
The Pit Barrel Cooker all the way. This thing cooks some great meat. My only regret is researching for 2 weeks before purchasing. I could have been cooking during that time.
This comment made me laugh out loud. Well done sir.
Ive had my Pit Barrel for a year and I love it....
@@peteday7637 One of my favorite recipes is, "Pepper beef chuck roast on the Pit Barrel cooker". I did a video of it. Incredible.
@@kevinbossick8374 I'm going to try that out !! thank you for the lead !!
@@peteday7637 I am making that this weekend. It makes so much, we make quesadillas with the leftovers.
Usually these "list" things raise my blood pressure. This one totally makes sense and stays on point.
Good job Dog!
Just came here from the "Cheapest Smoker at Home Depot" video. This is awesome, I want to invest in a smoker this year. Thank you for this video!
Love my WSM, just did a 17lb brisket last week and I have another 24lb brisket I'm putting next week... I prefer it for longer smokes than ribs or chicken, but it's a pretty perfect smoker for the money, add a Party Q fan, a Maverick probe set, use the minion or snake fire methods and you're on temp for 10-15 hours with little to no maintenance. That said I've been eyeing the Old Country Brazos or Vertical (when it's back in stock) or the Rec Tec 700 for a step up in equipment. Solid content on your channel here, thanks for the good watch.
Agreed. I wish I started with a WSM. I'm very experienced with using offsets and more expensive pellet grills, but the WSM is hands down the lowest learning curve and produces amazing results.
1111
A FREE Craigslist Weber Kettle is the BEST place to start! 🔥👍🏼🇺🇸
Craigslist still exist??? Lol
I have a Kamado Joe and a 22" WSM and I can do anything and everything with that combo, love it.
Can I ask which you use more or which you would buy first? I am thinking about both. TIA.
@@bigfoot7327 Weber Kamado E6. Check it out. It’s combines the best of smoking and grilling in a quality product.
@@bigfoot7327 if I could only have one in my opinion the kamado is much better, it just gives you many more options. However if you often cook for a lot of people you can fit a lot more in the wsm but it is a dedicated smoker so you can’t really use it for grilling. Honestly though you can get a Weber kettle and wsm for a lot cheaper than the cost of a kamado joe which is a brilliant combo
Im literal cooking my first whole brisket right now on my smokey mountain cooker. This channel really help me get comfortable enough to do a brisket. Right now she is sitting at 191 internal.
Yes this guy really knows his Q...
ruclips.net/video/wwL0WxEeVA0/видео.html
Is it done?
Like KJ, my BGE is sooo good. Started on 22" Weber, then cheapy box store offset to get the feel for temp control and for the last 25 yrs. on a Big Green Egg. Also use a WSM for Rv travel convenience and portability. The egg is hands down the fave because of its ability to maintain temp no matter the outside weather here in northern NH. This winter got to -24 F. with winds and held temp all night for brisket smoke without moving at all. Every time! Keep up the great vids.
I have a new (4 weeks old) GMG Daniel Boone Prime Plus. I've been doing chicken, ribs, bacon, and cooked my first 13lb packer yesterday~14.5hour cook @ 225 degrees. I wish I could post pictures. Temps are spot on and I love being able to set the grill and get in the pool. I was between GMG/ Rec Tec and so far I'm not disappointed.
Solid list. Weber kettle, and Weber Smokey Mountain are what I always tell folks too. Great starting point.
What’s the easiest meat to start with? Just brought my first kettle bbq but I know Fck all about bbq lol
@@kowboykux5371 lol, steak...
Reverse sear.
You can also do pork tenderloin (cheap) and ribs. Pork, you may have to chop em.
You want offset heat in that puppy. So fire on 1 side, and meat on the other, you want the vent on the lid to be on the opposite side of the fire...
So it draws the smoke across.
Chicken is hard to get right (the crispy skin bite)...
But I have actually made the best chicken Ive ever bitten into with a mini/tabletop weber.
It may have been a fluke, but ill take it.
Dont forget to grab a digital thermometer with a long prong. Crack a beer, and have at it.
Honestly...the fire is the hardest part on something that small. Try and hone your skills on how to get an ideal fire with burgers and brats.
Bc its cheap.
Cheers, and good luck, my dude!
Out of everything on this list, I’m most impressed with the proper use of the word “myriad.”
We wear the mask dunbar baby
The Oklahoma Joe's is the only way to go, changed to peacan wood from mesquite and at times used Oak, never looked back, done Brisket, pork shoulder butt, and various Ribs, all have came out excellent, the only thing I would recommend is the cover to protect it from moisture and periodically slightly oiling the outside to prevent rust and to extend the life of the smoker, best purchase I've made in my life. Several family members and friends have already made comments to get into the BBQ business, I would say maybe after I retire in a couple of years, that would be a strong possibility, great videos and recommendations, you are definitely my go to advisor on the Q ! Stay safe and God bless you !
Check out Harry Soo.
I had one and had a bunch of temperature control issues with it. The Oklahoma Joe's was an upgrade to replace a very cheep Chargriller. The Chragriller was easier to use for a cheep smoker. I gave The OJ away after 2 seasons and upgraded to a Lang. They are expensive but way easier to use that the traditional off set smokers are.
Bad luck for Jared, I've never had any issues like that, when its put together, I just made sure everything wad flushed and that everything was seated and sealed properly, sucks for you, but I've never looked back
@@jared5021 I also went from a Chargriller to an OKJ Longhorn reverse flow, but have had nothing but success. Much easier to keep a constant temp, and can now finally cook brisket. I would have to check the Chargriller every 5-10 mins and adjust air flow. The OKJ, I can get to temp, and be confidant it will burn at temp for at least 1/2 hr to 45 mins between checking temps, which is when I will add a chunk of wood. For me, well worth the purchase.
Every week I go golfing and I’m gone for hours. I love the Pit Barrel because it is a set it and forget it type smoker for the most part. The flavor I get from the charcoal and wood chunks is great. Plus it’s really light and portable.
Long-time griller, 1st time smoker. I bought a OklahomaJoe barrel smoker. After 6 months I have made really great pulled pork, ribs, chicken, turkey breast, prime rib. None have been very challenging until last week when wind was 30-40 mph. I burned through 3X the wood on an 8-hour pork shoulder. I worked hard to get it done., but it turned out great.
The accessory for the Weber kettle you were trying to remember the name of is the “Slow ‘N’ Sear.”
Right. But it’s a huge waste of money. See bbq craniums videos.
@@adwnpinoy Sorry, incorrect. The SnS is a great tool, makes 2 zone setup super easy and the water trough sets a perfect barrier between zones. Have used the SnS for years and it makes the kettle 10x better. Cranium dude makes good videos when he sticks to the food, but he’s irrational and has an axe to grind when it comes to SnS. Don’t take his word for it.
Rob glad you are having good results with the SnS. I do like the “cold grate technique” but am fine using just the Weber baskets. For anything larger than steaks or a chicken, I use my WSM.
@@Rob-df6py SnS is not worth the money. It's an overpriced accessory. I have weber kettle, but I use two fire bricks that does the exact same thing the SnS does for a fraction of the cost.
I agree with Rob. SnS is a great system and a great kettle. HOWEVER, I wouldn't buy it when I already have a perfectly good Weber kettle. I'd mod my Weber instead. And it's likely most people reading this already have a Weber since Weber has been the go-to kettle for generations. In my case, my Weber was completely worn out and so I bought the SnS as a replacement. There are too many really nice features with the SnS that make the SnS exceptional over the Weber. There is a video on here found with a search comparing the two kettles - check it out!
I have a Green Egg and a Pit Barrel Cooker. My favorite is the PBC---don't have to worry about the temperature rising or dropping like the Green Egg. I use the Green Egg for quick cooks; steaks, hamburgers, etc. For long cooks I use the PBC; don't have to watch/regulate the temperature just the time.
Started on a homemade pit barrel/UDS, then moved onto an offset, and this Christmas will make a full trailer smoker to help cook more and compete better. Each step was great in locking in a specific skill and then moving on to the next level of speciality
I ended up with the Weber summit charcoal.. expensive I know, but comparable to the kamado joe and I’ve been able to move it around to a few cooks around town which as been great. Super easy to use
Thank you so much. I'm retired now and this is something that I think that I would enjoy. I appreciate your information, hard work and content. Love to you and yours.
Hamrforge Beast and PK360 are my two grills and smokers. The Hamrforge is a reverse flow smoker and works great. Full open vents on the fire box and smoke stack and just manage the temp with the amount of wood. The PK360 is portable and allows me to smoke/grill with direct or indirect.
I absolutely love my Char Griller Akorn Kamado grill. So versatile!
I just bought one of those and I think it's great.
Still saving for the "launch into space kettle accessory." Wife is rolling her eyes as we speak
Good list. Got started on a WSM cooker about 12-13 years ago, then bought a Big Green Egg. Looking to add an offset to the backyard soon.
I have the same Illness LOL. I also started with the WSM, then I bought a used offset (Oklahoma Joe's) my wife bought me a BGE . It's cool to have those options. They are all very different, so learning how to cook on all three is a lot of fun. Have fun!
@@miguellopez8222 Thanks! My most recent addition was a Blackstone 36" griddle. Love it! Still have my eye on an offset. 👍
Nice solid list for those entering the world of BBQ. My first and only smoker is the Weber Smokey Mountain. Bought it five years ago as a retirement gift to myself. I don't use it often enough and still haven't really mastered anything. I'm a total failure at brisket, though I do make edible ribs and chicken. Pork butt is always just so-so. Still, as you said, it's easy to use. Once I get the temp leveled out, I don't need to check it very often. It holds temp really well when I use the minion method. My only regret is that I bought the 18.5 inch version and now wish I had sprung for the extra $100 and got the 22". I've wanted to cook larger quantities a few times and it would have been much easier on the 22". Thanks for the excellent bbq videos. I've learned some nice tricks by watching them.
picked up an Oklahoma Joe Bronco. highly recommend it. Has oven gaskets at the closer, light enough to move and cooks super flavorful.
👍I agree, the Oklahoma Joe Bronco is by far the best entry-level smoker out there. High quality materials, gaskets, and you can get the same flavors as a PBC by hanging your meats. Love my WSM for portability but if I had to choose one it would be the Bronco.
My first smoker was a brinkman offset smoker. Still have it after 10 years. Fire box isn’t looking so hot now though haha. I also have a pellet cooker for when I’m lazy (which is often now).
I started with the PBC and it truly got me addicted. Moving up slowly.
Same!
I just got a PBC! Love it
these are not only great choices for those who are just starting out, but also great for those of us who don't want to fire up those big boys all the time. very easy to use, less work. great video!
Thanks!
This is a awesome review! I started with a Webber Kettle then worked my way to a Old Country.. I didn’t think I would like to smoke food but turns outs that I loved it. Both my dad and I are welders and we are custom building a smoker in my backyard starting next week, I’m sure we are going to make great memories building it together. Thank you for your videos!
How did your smoker turn out?
I've been cooking on a Traeger Pellet grill I got from Costco about 6 years ago. Works great, and we use it all the time for lots of different applications.
Thank you for the nice recommendations. Harry Soo has won multible BBQ Chamionships with the 18" Weber Smokey Mountain, I figure if its good enough for him its good enough for me. Thanks again.
I'm very interested in that Weber Smokey Mountain. It has so many things going for it.
@@ericd.4460 I got one a few weeks ago. The first couple cooks have been amazing. Go with the 22"
@@ryanm4964 I was thinking 22" because I know that I want to do a whole turkey.
I just purchased my first "Smoker" and love it! I got a MasterBuilt 560 gravity Series and even as complete novice I have been able to produce some great meals. I don't know about the longevity yet but the simplicity and smoke capability are amazing.
A great alternative to the Kamado Joe is Vision Grills sold through Home Depot. It's about half the price and does a great job.
I just bought a combo gas charcoal and smoke combo. Used the smoker today and did chicken thighs. I watched a bunch of your videos on fire management before i got started and thanks to you my first c ook went absolutely awesome! I love your content thank you for all of the great information and your analytical mind. My wife is a believer in the smoker now over a propane grill even tho more labor intensive . Yes indeed I know what I’m going to do when I retire
Never made good barbeque until I bought a Weber Smokey Mountain cooler. The Weber Kettle is more of a grill, and I couldn't maintain consistent temps with the offset smoker, but the WSM was a game changer to me!
I have used a Pit Boss vertical pellet smoker for 4 years, and when I saw a WSM 18 for $20 at a yard sale, I added that to my fleet of outdoor cookers. The Weber Smokey Mountain is great for sane day smokes like ribs and sides dishes, but for overnight smokes, I still love the pellet smoker. Convenience matters!
My first smoker was the Webber Smoky Mountain. That thing blew me away. Love it and I got almost every assessory I could find for it. Even a Rotisserie.
I have the old country Brazos, it’s been great but as was pointed out in a previous video the weld and cut quality is a bit spotty, so would look them over and pick the best one.
I always get people started with an Oklahoma Joe highlander. Very affordable, easy to use and has great results.
Love mine. I've only had it for a few months and its so easy to keep a steady temp.
The main (there are many) downside to the OJ is their durability. If you use them weekly, you will be lucky to get a year out of one, even if you clean it diligently after each use. I use my Weber kettle multiple times a week and it will probably last for 10 years.
They are trash.
I have a OJ that's 6 years old, I use it A LOT and it sits out through Mn winters and it's still solid! Idk if you haters know your stuff.
@@joef.2908 not a hater, I just don’t buy garbage. Defend that pos all you want.
I have the old country pecos and I agree with everything Jeremy said about it. I am happy with it and how it performs, I would suggest cooking in areas with very little wind as wind really causes some issues with heat management. I am though, very happy with what it offers for the price.
Edit: I've had it for about three years now and it's still in great shape.
Just got a Pecos this year and have used it a few times. I find managing the fire to be moderate but not difficult once you are used to the way it handles temp. First use I had no water in a pan in the pit, temp was all over the place. 2nd cook added water pan and got a really consistent 250 deg temp and was able to manage that temp very easily. Being new to smoking I really liked how friendly the Pecos has been so far.
I have the Old Country Brazos. Thanks to your sage advice, I am now using smaller splits and holding lower temps. Thank You Sir!
Pecos is hands down the best stick burner for the money! I’ve done a few modifications to mine to make it run a lot better than it comes from the factory and I absolutely love using it!
I bought my WSM around 1990 and my wife said I would never use it.
I still have the same one and use it all the time and I often leave it outside with no issues but I store it with the grates removed.
They are the best
I love my OC Pecos. Bought the heat tape to seal the doors better, and a pair of Tel-Tru thermometers. Last cook I had a 18 lb brisket and 3 racks of ribs. Pellet smokers are for people who think Bill Miller's is the best barbecue they've ever eaten.
I paid 399 and added another 200 in accessories. You can keep your $1,000 Traeger.
As always, great and informative video! I'm a proud owner of a WSM 22'' and have made some mighty tasty barbecue (imho.) Thanks for all you do for the barbecue community!
👍🏻
I would love a list for the next tier up of smokers. Maybe beginner but willing to invest more money or an intermediate cook.
Where would the gravity smoker from a few months back fir in?
Hey man beginner or not, whether you are loaded or not, get a WSM and master it and you won't look back. Once you get it dialed in its a cooking machine.
@@alecky1972 I agree. I started with the Webber Smokey Mountain 4 months ago and loving it every day. I smoke ribs and briskets weekly. My only regret is that I bought the 18” instead of the 22” (I didn’t expect to love it so much 🙂). My ribs are the best I’ve ever had in any restaurant (I live in Virginia). I’ll be buying the bigger one.
Lonestargrillz offset, 22” WSM, and a kettle take care of me quite well.
Started with charbroil electric cabinet smoker. Learned about seasoning but the end result was never great. Then just started smoking in charcoal grill just by cooking indirect and got better. Bought the Brazos 2 weeks ago. It’s work learning temp management but I’m learning a lot each cook and the results are at another level. Managing the fire is 1/2 the fun. Thx for great info.
I have a Oklahoma Joe offset smoker and I know its small but I love it. Thanks for sharing the info
I’ve had my 22” wsm since 2012. I’ve leant it to my brother and my buddy who both love smoking meats now. Best smoker for the money.
I used a barrel cooker for several years and made some ridiculously good BBQ. Loved that thing.
I haven't checked your entire library but a video similar to this but maybe "top 5 accessories for beginners" would be a great addition. I'm assuming a temp probe would be on this list but some other ideas would be very helpful. Love your content!!
I have the wsm 22, several kettles, and the Brazos. The flavor I get from the wsm and brazos are neck and neck. I use the wsm like a pbc only one vent open.. I love them all...
I love my WSM and Fireboard 2/Blower combo! It works great for times where you just want to load in a buttload of charcoal, light a fire, set a temp, and walk away. My first brisket ever turned out great! In summer I'm doing ribs, butt, belly, sausages, pork tenderloin constantly.
Finding the right kind of wood to use in an offset here isn't really in the cards. I don't think I could find apple, hickory, peach, or other good cooking woods in anything other than chunks for affordable prices, so this cooker works great for me. Also, the Fireboard 2 controller/blower makes using it as easy as a pellet cooker!
I messed up and got a Traeger this spring. I’m not saying it’s terrible, but it’s basically an outdoor oven, no smoke flavor at all. I’ll be looking for the Smokey mountain now. Thank you.
Take a look at the Oklahoma Joe bronco, it's a barrel smoker and it's great, own a couple of barrel smoker's.
One thing you might consider is changing your pellets. Take your traeger pellets and throw them in the garbage. Get something made 100% from wood it purports to be and not something that says “oak flavor” or something like that. I know that smoke ring and lumberjack pellets are top notch. I’m sure there are others. Changing pellets can really help you out.
@@MadScientistBBQ Thank you! I’d of never even thought of that. I’ll give that a shot this weekend and see if that changes things!
@@vapor3074 awesome! Let me know if it makes a difference for you
Agree. I think it’s like a convection oven more than a smoker
Weber kettle for me. Got some fire bricks to divide the hot and cool side. Beef and pork ribs, trout, and even a roast have been smoked on it. Still trying to learn when the best time is to add more fuel, too early heat spikes, too late and the temp drops a bunch before it build the heat back up. Anyway great channel, keep up the good work.
I had a small offset as my first smoker. I agree with you that it was great to learn how to manage a fire. It was difficult managing temperature. Now I have a custom 250 gallon reverse flow smoker. This smoker is easy to maintain temperature and I can get a lot if meat on the double racks.
I appreciate learning about wood in another one of your videos. I am working to refine my long cook times and fuel management.
Love your channel.
Sir where did you buy the 250 gallon smoker?
I would add the Char-Griller Akorn Kamado is fantastic for the money and with tweaks and tips that you can find on the many blogs for it, it cooks well and runs about $300.
Bought my WSM the same time my buddy bought his Pit barrel cooker. Both left outside uncovered for years. His has since rusted out and gone to the landfill. The Weber is still in good shape with perfect enamel body. Plus weber has insane customer service if something gets damaged.
Exactly. So long as you don't damage the coating it won't rust. A WSM will last you 20 years without a hitch if you take care of it. You won't get that out of a Pit barrel
I started on a webber kettle and recently was gifted a secondhand dyna-glo upright, and on both of these I've been making better bbq than any restaurant I've ever been to. Hoping to upgrade to a nicer smoker next year, but for now I'm happy as a clam!
I use aWSM 22 and I love it. I’m always looking at other cooker but I can’t imagine any of them outperforming it short of getting a top quality offset.
You’re not wrong. WSM is popular for a reason
WSM is such a great smoker. If I want "BBQ" or smoked brisket or shoulder I always use my WSM. If I want smoke as an ingredient along with flavors of rubs/sauces, I use my traeger. Nice video!
I have own a PBC for about 6 months now it’s very easy to use and it does make great bbq I have also have a pellet smoker and and since I’m from California I have a Santa Maria pit also. Great video. I’m going to be buying another smoker soon something that I can control the fire. Love the channel
I made my own drum barrel smoker that got me into bbq I love it.i mainly use it for jerk chicken. But I use weber 22" when just wife and I then I bought a offset for big gatherings. Now have a collection. Bbq addict
You have a really great list and I agree with all your picks including the rankings. Next is the mid and high range smokers list.
Here is a best lost too
bestelectricsmoker.org/
Really nice video Jeremy! My first cooker was the Weber 22 inch kettle. Added the Slow n Sear. It’s a great cooker. Thanks!
The easiest and cheaper way of smoking is with a Little Chief. If you are smoking for flavor then any electric or propane smoker will do. Some cook to food safe temps while others can't. Honestly my first grill was a Hibachi. I wouldn't buy a WSM personally because they are so overpriced as are most Weber products. I now have a Highland that I reasonably Improved. It works really good if the wood is bone dry and charcoal is mainly used with wood chunks. Something I have noticed, is some stick burners are actually more of a charcoal burner because the stack and intake are not big enough to handle a wood fire without bad smoke. I have seen pictures of original OK Joe smokers and the stack was bigger than it is today along with a bigger intake.
I have a BGE and the WSM. I started using my WSM for ribs & chicken, but then I found that I can grill on it too and even do stir fry. How about that? I love my WSM truly a versatile beast. Thank you for your video - very good intro. God Bless.
A modded Weber can be a blast and is the best bang for you buck. I have had mine since 1978. Now that’s a grill. Lid hinge, temp probe access, and others.
This was pretty cool! How about a video for your next smoker if you get one of these “beginners units” and get hooked.
Very good short list! You can't imagine how lucky I am that my wife doesn't watch your channel. I was totally up for the Weber Smokey Mountain (which, she said, I don't need because of the results I had on my Weber Kettle) and then .... I found the Joe's 16" Reverse Smoker, which I bought. Well. maybe not THE smoker for beginners, but I am so glad I have it. With every time I use it I learn. And that's something I really enjoy: good food and learning!
I got started with a cheap CharGriller offset and I cannot stress how much of a mistake it was. The amount of work to maintain temps as a beginner was difficult. 3 years later, I feel like learning to cook on that made me better, but would not recommend. I think a Webber Kettle or A WSM 18 or 22 is the way to go for beginners.
That's no lie. That's what I bought 3 years ago. I'm still using it and that thing is a smoker in name only.
Though I have gotten extremely proficient at keeping a steady temp on that thing, somehow.
If the world of BBQ were a pool that CharGriller would be the equivalent of the deep end with a lead vest.
I completely agree with this list. although you can sear steaks, and with slight modification you can easily grill on the wsm. I absolutely love mine.
After struggling with a "offset" CharGriller for the last 8 years I just bought a WSM yesterday mostly because of this video and Harry Soo. So pumped to try my first rack of ribs this weekend.
How'd it do?
I have owned all the smokers listed except for the drum, and I agree with Mad Scientist. I bet the drum is very similar to the WSM, made great BBQ on each of them. The Kamado is probably the most versatile, as far as capabilities, but don't expect to go from smoke to sear quickly. Right now for an aspiring pitmaster, I think the weber kettle provides the most value, as out of the gate it will start you off, and if it doesn't do what you want you can always buy an accessory to do it. If you have more money to spend I would go for the weber smoke fire, as that can do it all, but it can go from smoke to sear in 6 minutes flat. The kamado can do the same but it takes an hour to go from smoke to searing temperatures. All the grills on this video are great choices, and cook very well, great job Mad Scientist. From my experience what you want to do in this order to learn good BBQ is first to learn how to set up your grill to the temperature you want to cook at. Second figure out the recipes that you like the most. Third learn how to fuse Temperature, Time, and Recipies to make the best BBQ you have tasted. Then when you graduate from the basics, learn about how you can make even better BBQ, by doing things like reverse searing, and how temperature can change the product you cook from good BBQ to awesome BBQ. Rember you don't have to spend alot of money to make good BBQ or even great BBQ. It just takes time and patience.
Great video! I just ordered a Yoder YS640S to replace my Weber Genesis E-330. I chose Yoder because i wanted to start smoking like you.. but needed something easy to control temps, ease of getting and storing pellets, gets hot enough to sear and can replicate grilling, and will last forever.i can't have a dedicated smoker and a dedicated grill. I felt the Yoder was the right choice over Traeger, Recteq, Weber Smokefire etc.
Just found this video tonight. I've been using my Weber Smokey Mountain for a few years now, an it's been great. Doing a pork butt tomorrow and my mouth is already watering.
Could you do a list on the best smoker for small part time backyard bbq catering please? Would be awesome
A reverse flow oaklahoma joes highland and a weber premium kettle is my weapons of choice.
I have an Old Country Pecos smoker, bought in September, and I am very happy I chose this pit. It came fully assembled and at just 102.00 dollars shipping to Mass. cooks way better than my River grille smoker that I started with and I have smoked 7 rib prime roasts on that. I can't wait to try that on the Pecos.
I started smoking in early 2000's on a New Braunsfels vertical cabinet smoker. It was $150 "used" at a yard sale - it had probably been used twice. Not the greatest smoker ever, but I learned a lot with it and I made a lot of really good BBQ on it. I've since upgraded to an Old Country Angus, defiantly would not recommend for a beginner but great for moderate sized family gatherings.
Started on WSM since my uncle gifted it to me. I love my WSM. Been cooking with a lot of bigger custom off sets lately and with pellet smokers but just did a brisket on the WSM last weekend and man I was reminded how easy it is to use. And it really does make great bbq. Set it and forget it as long as your vents are dialed in.
I had a char griller offset smoker. Worked well enough, but air control was a problem so it required constant babysitting. Picked up a char giller akorn grill at Walmart for $69 because it had a small dent in the hood. I couldnt pass it up. I put a better thermometer in it and added green egg gaskets to it as well to seal it up as much as possible. Its a game changer. I'll have a kamodo style cooker for as long as i grill. When the Akorn wears out, ill get a Joe.
I’ve used my dads old Webber kettle to make 2 racks of ribs a bunch of times and it works great. My next purchase will probably be the Webber Smokey mountain or one of the old country off sets. Of course my dream would be to have a large smoker about half the size of what you have behind you
Well done- Agree 100% on WSM- small footprint- lot of us don’t have room for offsets.
I own a Traeger Lil' Tex Elite. Had it since 2012 and love it. It all comes down to personal preference.
I have both the 22" kettle and a PBC... love them both!!
Finally! Someone that gets right to the point! Thanks for this helpful information!
Thanks, I think I'm ready to move up to the smokey mountain, although the weber kettle snake method is so much fun. Thanks for the list .
I need to get rid of some smokers. I have 4 of those 5 and used to have a Kamado Joe. Very nice review! Love it man!
Ever want to sell any hmu I'm too poor to get a good one I'll get a good used one
Lemme hold one
If you are in Arkansas hit me up
If you are going to start doing BBQ and you aren't going with a pellet grill then you should really start with a Weber Smokey Mountain. They are one of the easiest smokers to run and use. The 18.5 inch will run at 225 to 250 for 8 hours without touching it. You can get a competition-winning flavor out of a WSM without the hassle of an offset. The only drawbacks to a WSM are they suck to clean and they do eat quite a bit of charcoal. Super easy to mod with lots of stuff available for them as well if you like to tinker with stuff.
Talking about the Kettle, or any cooking equipment, it’s just a tool to use, at the end of the day it’s the cook that makes the food delicious
I scored a Smokey Mountain stainless steel natural gas vertical smoker for free on Nextdoor. With solid cast iron wood box.
Great tips Jeremy. I decided to go with the Green mountain grill and then decided for the custom FatStack 500 gallon and gonna start a business. Lol. Be careful fellow RUclipsrs bbq gets really addictive. Hahaha
Have several smokers but I have to go back to my Santa maria grill cooking on red Oak so good
I have a GMG Jim Bowie and it is great. They just updated the power cord which was a common complaint. Also to get the extra Smokey flavor a smoke tube gets it there. The price is also great under a thousand bucks and you get a great product with great customer service.
I'm just now finding your videos, but have enjoyed them very much. I agree with someone else about the Chargriller by Akorn. Now, admittedly I am not as serious about grilling and smoking as most on here, BUT I picked mine up a few years ago at Lowes on sale for about $170.00. I can cook low and slow or sear some steaks at over 800 degrees. I have used it more this year, due to COVID, than in the past. I found that adding a Thermo-Pen meat thermometer really helped me to get the meat just right.