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bbqtaxdr
Joined: 06 Mar 2006
Posts: 16
Location: Rockland Cnty, NY
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 Posted: Mar 06 2006 Post subject: Looking for new smoker |
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| Looking for a new smoker for family and small party use. The most important things are plently of smoky flavor a good smoke ring and a nice bark on the product. I don't care about wood vs pellets vs electric vs gas assist. Want something I don't have to babysit, more of a set and forget. I also like the idea of a rotisserie in the smoker. I have been looking at the backwoods smoker, the cooksshack, trager and southern yankee bbq. My concern with the cookshack is that I will not get a good smokering or bark. Will the traeger give good smoke flavor and smoke ring? Do the wood fired smokers need alot of attention. I am not on a pre-set budget, so price is a secondary concern. Any help would be great. Anyone have a Southern Yankee BBQ? Like it? |
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Rocky
BBQ Fan
Joined: 06 Nov 2005
Posts: 236
Location: Hendersonville, NC
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| Posted: Mar 06 2006 Post subject: |
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Howdy,
Check out Big Drum Smokers.
Send me an email from the link on my website if you want some more information. 
_________________
Rocky Richmond - Big Drum Smokers
http://www.bigdrumsmokers.com |
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damien2003gt
Joined: 06 Mar 2006
Posts: 20
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| Posted: Mar 06 2006 Post subject: |
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| Rocky wrote: | Howdy,
Check out Big Drum Smokers.
Send me an email from the link on my website if you want some more information. |
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bbqtaxdr
Joined: 06 Mar 2006
Posts: 16
Location: Rockland Cnty, NY
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| Posted: Mar 06 2006 Post subject: Cmon everyone help this yankee out |
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| Please see my first post, help me out on this everyone, I can't test these out before i buy one. Your help is much appreicated |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Mar 06 2006 Post subject: |
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bbqtaxdr:
I dont make or sell these smokers but I own a small unit that wont break the bank. It does the job well and with a bit of patience can make you some decent Q.
I am upgrading to a bigger smoker this month as the adove unit is a tad small for a weeks worth of BBQ.
I would say to you to keep asking the same question and see what you get back for results. There are plenty of pellet munchers here who would recomend a treager type of unit if you got the extra coin.
_________________
Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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| Posted: Mar 06 2006 Post subject: |
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bbqtaxdr:
Roxy is on the money on more than one point!
#1-For a LONG time ,Roxy learned to cook and pretty much perfected HIS method of barbecue (look at his track record...Damn if it ain't impressive!) on this "Doll House" cooker He described to You.
#2- After -and only after -roxy was satisfied that his methodologies were acceptable to HIS standards did he finally decide to upgrade to a unit capable of handling a larger load without sacrificing the quality factors built into a rig that would bring years of reliable,consistant service.
So .... Maybe follow some of Roxy's sound advice: Get some more opinions,go shoppin' and most of all...
Enjoy the bounty of Your Labor!
Happy Barbecueing ,Guy!
Best Regards,Tony |
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JamesB
BBQ Super Pro
Joined: 19 Oct 2005
Posts: 2406
Location: Irving, Tx
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| Posted: Mar 06 2006 Post subject: |
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If your wanting a smaller unit that can still feed a decent sized party look at a Weber Smokey Mountain. If budget is no problem and you truly want a set it and forget type of cooker check out the FEC100 by Cookshack.
I love cooking on my bigger offsets and my WSM, but I still want a FEC100!
James. |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Mar 06 2006 Post subject: |
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The problem living in Canada is there is not much of a sellection of smokers. Most of the demand for smokers is for here is for fish so small electric units sell well. It has only been in the last couple of years that charcoal BBQ's have become available. Trying to import a smoker from the US is very costly and a wack of duties are added to the price. I know you can get treagers at most places that sell gas grills but they are aweful expensive.
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Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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weldonBBQ
BBQ Fan
Joined: 26 Sep 2005
Posts: 269
Location: Mt. Airy, MD, USA
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| Posted: Mar 06 2006 Post subject: |
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bbqtaxdr:
If you are considering a pellet-muncher, i.e., the traeger I would also give a look at the Louisianna grill. It is made in Alberta, Canada. I don't know why they call it a Louisianna grill, I guess it sounds better than a "Alberta grill."
But, I'd bet someone here knows the real reason why.
I bought one about 3 months ago, but I haven't used it as much as I'd like...they shipped some of that cold Canadian air down here with it, I think. 
Anyway, I have had some real good smokin sessions so far. About the only trouble I gotten into so far, involved the use of booze....(a familar theme for me).
Good luck on your quest.
Weldon
_________________
Success=Practice, Practice, Practice..... |
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bbqtaxdr
Joined: 06 Mar 2006
Posts: 16
Location: Rockland Cnty, NY
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| Posted: Mar 07 2006 Post subject: Backwoods Smoker vs. Cookshack electric |
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| Anyone have an opinion on either of these smokers?? Plus and minsu of each. I am trying to decide between the two. |
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bbqtaxdr
Joined: 06 Mar 2006
Posts: 16
Location: Rockland Cnty, NY
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| Posted: Mar 07 2006 Post subject: |
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| Sorry, The two smokers I am referring to are the Backwoods smoker and the cookshack electric smoker |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Mar 08 2006 Post subject: Re: roxy |
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| ramcoach wrote: | | roxy I have that same smoker, do you have any advise or tricks when it comes to using it. I am sometimes burning a little hot with it. Thanks for the help |
I have found that the air intake adjustment works great to adjust the temp. Wide open I can get the sucker up over 350 and at a half inch it stays consistant at 225-230. I always keep the stack wide open so I get a good air flow.
One thing I do is to use both of the smaller grates the smoker comes with for the firebox. I turn them so they sit higher in the firebox, this allows more room for ash and again gives better airflow. This adjustment was necessary to maintain even heat.
Because of the small size of the smoker, I also added a tin plate that deflects direct heat away from the grill. I found that the 1/3 of the smokerbox closest to the grill was getting chared bad and this mod did wonders. It is still hotter closest to the firebox but workable now.
Good luck and good smokin.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Jeff Hughes
BBQ Super Pro
Joined: 14 Nov 2005
Posts: 1182
Location: Tulsa, Oklahoma
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| Posted: Mar 08 2006 Post subject: |
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Check out big Green Eggs and Primo cookers.
They are high tech ceramic, and can cook at 225 or 750 and anywhere in between.
www.biggreenegg.com www.primogrill.com
Regards--Jeff
_________________
Klose 72" Mobile
Big Green Egg
Hasty Bake Legacy
Weber 22" Kettle |
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bbqtaxdr
Joined: 06 Mar 2006
Posts: 16
Location: Rockland Cnty, NY
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| Posted: Mar 08 2006 Post subject: smoker |
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| Any opinions on cookshack, traeger or backwoods smokers? |
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SmokinOkie
BBQ Super Pro
Joined: 16 Aug 2005
Posts: 2078
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| Posted: Mar 08 2006 Post subject: Re: smoker |
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| bbqtaxdr wrote: | | Any opinions on cookshack, traeger or backwoods smokers? |
Yeah, but they'll tell you I'm biased 
I'm not an employee of CS, but I've run their forum for over 5 years now (damn old in Internet time) lots of users love them for their simplicity and ability to make consistent Q. Smokin' Tex is a chinese knockoff, but a good unit with a loyal following. Only negative is that some people don't think of them as cooking, as the heat is electric and wood is for flavor and if you own one you become a target (but "usually" it's all in good fun). I'd say check out the forum and ask owners what they think.
Traeger as a totally different type. The smaller units, while pellet feed (which is cooking over real wood dispite what some feel) are actually more grill than smoker. But, like a grill, can be made to turn out some darn fine Q. Just depends on which model. Again, loyal owners.
Backwoods has a solid reputation and is quite a big hit on the Memphis in May circuit. Works well and I certainly wouldn't turn one down. Also loyal owners.
Hardest part about buying a smoker? Loyal owners. We all believe we have the best unit out there. I say you can make damn fine Q on just about anything.
Regardless of unit, I would recommend one thing. Ask owners of a particular one why they like it. People who don't own one, don't necessarity give the best advice about other units.
I currently have two FEC 100's for contest use.
Good luck in your search. I've been looking for smokers for 35+ years and I'm STILL looking. Pretty much a life long pursuit. |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Mar 08 2006 Post subject: |
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Some sound unbiased advice Okie, wish we could all be as open minded when it comes to makin some BBQ.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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bbqtaxdr
Joined: 06 Mar 2006
Posts: 16
Location: Rockland Cnty, NY
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| Posted: Mar 08 2006 Post subject: cookshack? |
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| Thanks for the info smokinokie. You own the cookshack units. Do you get a good bark on your ribs and a nice smokering? I have read that if you put charcol in the cookshack models, you will get a nice smokering. Do you get aot of smoky flavor with the cookshack. I heard the product is very moist, but does it turn it mushy?? I luv good bark and a nice smokering, with alot of smoky flavor, does the cookshack produce that? |
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Tony
BBQ Super Pro
Joined: 06 Feb 2005
Posts: 3486
Location: Rehoboth Beach ,Delaware
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| Posted: Mar 08 2006 Post subject: |
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Hi, Roxy!
So..Just curious:Are there others here who you consider might not be open minded when it comes to makin' some barbeque?
Best Regards,..............Tony |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Mar 08 2006 Post subject: |
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Tony:
Yes my dear brother there are many among us who hold themselves as high and lofty, among the illuminated as it were, who feel their way of Q'in is the only way and everyone elses is just substandard. I am ashamed to admit that sometimes I find am one of em too.
But let me tell you fellow BBQer, I am trying to change, I do have hope of better days ahead, where I shall be more open minded and accepting of others and I will be able to embrace their opinions, even with all their flaws and faults, as my equal. 
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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SmokinOkie
BBQ Super Pro
Joined: 16 Aug 2005
Posts: 2078
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| Posted: Mar 08 2006 Post subject: Re: cookshack? |
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Thanks Roxy I try. I don't know why we can't all agree, that whatever smoker you own, deep down we're all just alike...Addicted to Q
| bbqtaxdr wrote: | | Thanks for the info smokinokie. You own the cookshack units. Do you get a good bark on your ribs and a nice smokering? I have read that if you put charcol in the cookshack models, you will get a nice smokering. Do you get aot of smoky flavor with the cookshack. I heard the product is very moist, but does it turn it mushy?? I luv good bark and a nice smokering, with alot of smoky flavor, does the cookshack produce that? |
Good question.
The electric CS's were inventing in the 60's primarily as a "brisket cooker" and with 1000 degree insulation, the humidity levels inside stay high without the need for a water magazine. Now that doesn't mean mushy. In fact just like any water smoker out there you can create dry food even in a moist environment. Hard to believe but true. Trying to find some research on it.
Bark is a function of dry heat and the smoke, temperature as well as the rub used. I'll see if I can find a photo of a PB in a CS. Have to make sure it's not a photo from my CS FE, different unit.
Smoke Ring. Ah, who 'nuther discussion. SR is caused by nitrates converting to nitrites and "curing" the outside of the meat. As the CS only burns a couple of chunks, it's hard to get one "unless" you add a chunk or two of charcoal, then it produces just fine.
Because it only uses a couple of ounces and is very efficient, you get more comments about over smoking then you do about under smoking.
Here's a simple PB in an electric CS:
Sliced and pulled:
Hope that helps.
Smokin'
Last edited by SmokinOkie on Mar 08 2006; edited 1 time in total |
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