Dude your a true asset to the BBQ community we need more variety of content instead of a bunch of dudes making videos of smoking a brisket its great to get some education about cookers and products
Great run down on this category. The original smoke slinger was 44x22" and started at $1,800 - bumped to $2,100 last year. That size is no longer available on the website, so they have the 30x24" ($2,100) and the 48x24" ($2,900). On the TMG Dumpster, the gas strut allows for easy opening that heavy lid, but more importantly, also provides a "soft close" lid - which I find fantastic. No worries about getting a hand or finger slammed on... Very happy that feature is now standard on the Dumpster. The gas strut was the one alternate feature I requested when I ordered my Dumpster last November, and the guys at TMG apparently decided to make it standard on the Dumpster going forward. Edit 3 hours later: Early TMG Dumpster review: I've had my Dumpster for two weeks - starting my third cook right now. I live in SE Wisconsin, and looked at Fat Daddy. I wanted to like their pit, but it's pretty crude looking. It's built with thinner steel, and the fire access door in the front is pretty small. If you wanted to access a lower cooking grate, or wanted more space for your cook, because there's barely any room on the top grate from under the lid. The three best things the Dumpster has going for it: 1) the front access pull out lower shelf: You can cook on that rack, add coals to the rack for a sear station, or you can add water pans/heat baffles for a better indirect heat cooking experience. 2) Room under the lid: There's plenty of room under the lid for larger cuts of meat like briskets, whole turkeys or even a decent sized skin-on pork shoulder. 3) The fire doors are large, making the fire easily accessible. You can open the left door, leave the right door closed, so you don't lose too much heat, if any. I did a heavy comparison between the TMG Dumpster and the Smoke Slinger - the Smoke Slinger was overly complex with all the baffles and heat deflectors. ...and more to the point, how you access those pieces. You have to remove the top cooking grate from the smoke slinger to access the lower cooking rack. You have to remove the top and lower cooking racks to access the baffles and heat deflectors. So if you want to adjust your cook, you're pulling cooking racks out of your cooker. However, from all of the videos and photos I've seen from the user's group on FaceBook - the Smoke Slinger makes some great BBQ. The Dumpster Build quality might be considered over-kill/over-engineered. It's a literal tank. It's going to last a lifetime. The doors are reinforced to prevent high heat warping. I made my first batch of spare ribs last week on the TMG Pits Dumpster. I ended up using a bed of charcoal, and threw some small kiln dried oak splits on the coals about every 40 minutes or so during the cook. No heat baffles or deflectors. It was very cold during the day, so the heat fluctuated quite bit from 250 to 350 - but it settled in and averaged around 300F. I have to think the fast burn rate of the kiln dried wood added to that difficulty. The ribs were finished in 3 hours, and easily the best ribs I have ever made. Juicy with a great oak smokey flavor and a great bite - wasn't falling off the bone. I honestly can't remember if I've ever had ribs better than these. Could these rival offset ribs? 100% yes. I made a nice batch of wings at 350F for about 80 minutes directly over coals (no wood splits used) for the NFC Championship game. Good direct heat smokey flavor, with a crispy skin. I may have left the wings on about 10-15 minutes too long - but the wings were still outstanding. I had zero issues holding temps at 350F over a big bed of coals for the wings. I'm sure I left something else out, but the versatility and possibilities with the Dumpster seems endless. If you can only have one cooker, I can't see a reason to buy anything but the Dumpster or the Rolloff if this is within your budget. I can't wait to get a brisket going when the weather warms up, and I get a better idea of managing temps on the cooker during February.
You mentioned how how didn’t really like the charcoal drawers on the Smokeslinger. Most of the time when I use mine I remove the drawers and cook directly on the floor of pit. Build my fire on one side and cook up top on the opposite side. I can just slide my grate over on top of fire side for more direct heat when needed. Works great. Also I’m sure the guys at Smokeslinger would be happy to leave off the drawer slides if you prefer a totally open floor design.
I’ve had a full size Smokeslinger for a year now and absolutely love it! The build quantity is excellent. Very versatile and can be set up many different ways. I’ve got an offset too but this pit has gotten me better results with my bbq. Doesn’t use nearly as much wood either. I would definitely recommend giving it some consideration.
I've seen the Smokeslinger guys on FB posting pics of their briskets. They look so damn good. After cooking with my new direct heat cooker for two weekends now, any little lingering desire I might have had for an offset cooker, has vanished. You can cook directly over coals. Directly over wood. Directly over wood and coals. Indirectly (long and slow) with wood. Indirectly (long and slow) with coals and woods. You can cook fast directly over coals and/or wood, and you can slow directly over coals and/or wood... So much versatility.
@@corylee2261 not bad just takes some time getting used to it like any pit. I mostly use wood and have found adding small splits is the key. About every 30-45 minutes adding a small split keeps it steady for me.
@@Harrellpitmasters - same. I've been adding splits every 20-45 minutes - depending on ambient temps outside. The warmer it outside, the less I need to add a split.
Thank you for your video! I was going to buy a chud box till I heard you mention the smokeslinger. I bought a smokeslinger mini, and it is a fantastic smoker. I would not have known about smokeslinger if you had not mentioned them. Thanks again!!
I'm in SE Wisconsin - I chose the TMG Dumpster. with that lower pull out rack, it's ridiculously versatile (add water pans/baffles to the lower rack to create a better indirect heat experience) and so much less fussy than the other cookers. Oh yeah! And it cooks pretty well. LOL
More of these pit makers should add baffle options, from my uneducated perspective it does not look like much work to weld on a couple more angle irons on the inside and cut out a fitting metal sheet with a strategically placed hole to enhance indirect smoking performance. Thinking any of the pits with a second shelf such as The Dumpster would be the easiest to "mod" using the second shelf as either a charcoal holder or a baffle (big pizzastone) holder.
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Dude your a true asset to the BBQ community we need more variety of content instead of a bunch of dudes making videos of smoking a brisket its great to get some education about cookers and products
I agree, Smoke Master D has found a killer & unique way to contribute to the bbq community.
Great run down on this category.
The original smoke slinger was 44x22" and started at $1,800 - bumped to $2,100 last year. That size is no longer available on the website, so they have the 30x24" ($2,100) and the 48x24" ($2,900).
On the TMG Dumpster, the gas strut allows for easy opening that heavy lid, but more importantly, also provides a "soft close" lid - which I find fantastic. No worries about getting a hand or finger slammed on... Very happy that feature is now standard on the Dumpster. The gas strut was the one alternate feature I requested when I ordered my Dumpster last November, and the guys at TMG apparently decided to make it standard on the Dumpster going forward.
Edit 3 hours later: Early TMG Dumpster review:
I've had my Dumpster for two weeks - starting my third cook right now. I live in SE Wisconsin, and looked at Fat Daddy. I wanted to like their pit, but it's pretty crude looking. It's built with thinner steel, and the fire access door in the front is pretty small. If you wanted to access a lower cooking grate, or wanted more space for your cook, because there's barely any room on the top grate from under the lid.
The three best things the Dumpster has going for it:
1) the front access pull out lower shelf: You can cook on that rack, add coals to the rack for a sear station, or you can add water pans/heat baffles for a better indirect heat cooking experience.
2) Room under the lid: There's plenty of room under the lid for larger cuts of meat like briskets, whole turkeys or even a decent sized skin-on pork shoulder.
3) The fire doors are large, making the fire easily accessible. You can open the left door, leave the right door closed, so you don't lose too much heat, if any.
I did a heavy comparison between the TMG Dumpster and the Smoke Slinger - the Smoke Slinger was overly complex with all the baffles and heat deflectors. ...and more to the point, how you access those pieces. You have to remove the top cooking grate from the smoke slinger to access the lower cooking rack. You have to remove the top and lower cooking racks to access the baffles and heat deflectors. So if you want to adjust your cook, you're pulling cooking racks out of your cooker.
However, from all of the videos and photos I've seen from the user's group on FaceBook - the Smoke Slinger makes some great BBQ.
The Dumpster Build quality might be considered over-kill/over-engineered. It's a literal tank. It's going to last a lifetime. The doors are reinforced to prevent high heat warping.
I made my first batch of spare ribs last week on the TMG Pits Dumpster. I ended up using a bed of charcoal, and threw some small kiln dried oak splits on the coals about every 40 minutes or so during the cook. No heat baffles or deflectors. It was very cold during the day, so the heat fluctuated quite bit from 250 to 350 - but it settled in and averaged around 300F. I have to think the fast burn rate of the kiln dried wood added to that difficulty. The ribs were finished in 3 hours, and easily the best ribs I have ever made. Juicy with a great oak smokey flavor and a great bite - wasn't falling off the bone. I honestly can't remember if I've ever had ribs better than these. Could these rival offset ribs? 100% yes.
I made a nice batch of wings at 350F for about 80 minutes directly over coals (no wood splits used) for the NFC Championship game. Good direct heat smokey flavor, with a crispy skin. I may have left the wings on about 10-15 minutes too long - but the wings were still outstanding. I had zero issues holding temps at 350F over a big bed of coals for the wings.
I'm sure I left something else out, but the versatility and possibilities with the Dumpster seems endless. If you can only have one cooker, I can't see a reason to buy anything but the Dumpster or the Rolloff if this is within your budget. I can't wait to get a brisket going when the weather warms up, and I get a better idea of managing temps on the cooker during February.
Thanks for your input 🙂
TMG is the premier pit builder as of today. Pig Iron Patina is crazily innovative as well for offsets and trailer builds. Both are top notch! Cheers!
You mentioned how how didn’t really like the charcoal drawers on the Smokeslinger. Most of the time when I use mine I remove the drawers and cook directly on the floor of pit. Build my fire on one side and cook up top on the opposite side. I can just slide my grate over on top of fire side for more direct heat when needed. Works great. Also I’m sure the guys at Smokeslinger would be happy to leave off the drawer slides if you prefer a totally open floor design.
Incredibly helpful video thanks
I’ve had a full size Smokeslinger for a year now and absolutely love it! The build quantity is excellent. Very versatile and can be set up many different ways. I’ve got an offset too but this pit has gotten me better results with my bbq. Doesn’t use nearly as much wood either. I would definitely recommend giving it some consideration.
I've seen the Smokeslinger guys on FB posting pics of their briskets. They look so damn good. After cooking with my new direct heat cooker for two weekends now, any little lingering desire I might have had for an offset cooker, has vanished. You can cook directly over coals. Directly over wood. Directly over wood and coals. Indirectly (long and slow) with wood. Indirectly (long and slow) with coals and woods. You can cook fast directly over coals and/or wood, and you can slow directly over coals and/or wood... So much versatility.
How easy is it to control temps?
@@corylee2261 not bad just takes some time getting used to it like any pit. I mostly use wood and have found adding small splits is the key. About every 30-45 minutes adding a small split keeps it steady for me.
@@Harrellpitmasters - same. I've been adding splits every 20-45 minutes - depending on ambient temps outside.
The warmer it outside, the less I need to add a split.
I love this channel.
Thank you for your video! I was going to buy a chud box till I heard you mention the smokeslinger. I bought a smokeslinger mini, and it is a fantastic smoker. I would not have known about smokeslinger if you had not mentioned them. Thanks again!!
The 1904 is what I hope to someday have in my backyard.
I’d go with TMG. Quality, size, and value! Great video! Cheers!
I'm in SE Wisconsin - I chose the TMG Dumpster. with that lower pull out rack, it's ridiculously versatile (add water pans/baffles to the lower rack to create a better indirect heat experience) and so much less fussy than the other cookers. Oh yeah! And it cooks pretty well. LOL
Great info
Are these for like normal people, or commercial use mostly?
Normal people get them (though maybe restaurants as well) . They have more capacity if you want to cook for more people.
More of these pit makers should add baffle options, from my uneducated perspective it does not look like much work to weld on a couple more angle irons on the inside and cut out a fitting metal sheet with a strategically placed hole to enhance indirect smoking performance.
Thinking any of the pits with a second shelf such as The Dumpster would be the easiest to "mod" using the second shelf as either a charcoal holder or a baffle (big pizzastone) holder.
I was hoping you did a video on this. LOL
👍👍