How bout this for a first smoker

damien2003gt · Joined: 06 Mar 2006 Posts: 20

so how about it? And yes the capacity is more than enough for me..

http://www.walmart.com/catalog/product.do?product_id=3342508

roxy · Posted: Mar 27 2006 Post subject:

There was a guy who competed at the Candian open last year using two of the taller models.
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Rocky · Posted: Mar 27 2006 Post subject:

Looks ok, if you like to use gas.

Charcoal and/or wood smokers are best in my opinion.

Good luck. Very Happy

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Rocky Richmond - Big Drum Smokers

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Alien BBQ · Posted: Mar 27 2006 Post subject:

Saw them this week in target and Wal Mart for $99.
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mding38926 · Posted: Mar 28 2006 Post subject:

If you like gas that looks fine. I agree with rocky...........charcoal/wood are the way to go in my opinion as well.
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BRONCOSTU · Posted: Mar 28 2006 Post subject: GAS SMOKER

I have a bullet/water smoker and was looking at the same smoker this weekend myself as an upgrade. On the 1 hand you won't have to deal with dumping ashes and re-lighting chimney after chimney of charcoal. After doing a few Pork Butts and dealing with 15-18 hour cook times there's a lotta lighting of coals and ashes to deal with. But....are you going to get a comperable flavor? The other thing I think about is Propane consumption. Am I going to need to keep a few tanks on hand to make sure I get through a long smoking session? How long will a 20# tank last? Anyone own this smoker and can give some insight???
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roxy · Posted: Mar 28 2006 Post subject:

Aint charcoal just for a heat source and because the wood is preburnt point there is not flavour inparted by its use and that the real smokey flavour is added by adding unburnt wood to the formula...

So, wouldnt the use of gas plus wood for smoke impart the same flavour..?? Since the flavour comes from the addition of wood.

I tried straight lump charcoal once back when I first got my smoker and though there was a smoke ring on the meat, I did not care much for the flavour.

Just my 2 cents worth.
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DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

Rocky · Posted: Mar 28 2006 Post subject:

Hey Broncostu,

Try a Big Drum Smoker.

Light the coals with a torch, heck with the charcoal chimneys. Great for cleaning the racks too.

No water pan.

True direct smoking.

Pork butts and briskets in 8 hours at 235, not 12 or 14 or more.

Big cooking racks.

Easy to clean.

Incredible flavor. Very Happy

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Rocky · Posted: Mar 28 2006 Post subject:

Here is a couple very interesting and informative write-ups about using gas for BBQing on the J & R Manufacturing website. They make the awesome "Oyler" BBQ Pits.

http://www.jrmanufacturing.com/oyler-e2.html

http://www.jrmanufacturing.com/mercaptans2.html

http://www.jrmanufacturing.com/
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Tony · Posted: Mar 28 2006 Post subject:

Rocky,
With all due respect to a masterfully built product line by J&R Manufacturing...can anyone deny the success of the All American gas fired ,back yard grill and the Millions of satisfied users?

Yes,Natural Gas and Propane in their respective raw,unburned state STINK. However...and this is only MHO...after total combustion,these
additives are consumed and pose no distasteful after product(s.)

I won't pretend to be an Expert on Stinky Gas or an aftertaste imparted via Barbeque methods.I will say that I have successfully converted many different type cookers to Natural Gas/Propane with desireable Barbecue results.I also own several wood/charcoal burning rigs that I use all the time.

I currently build Natural Gas/Propane conversion burner retrofit
kits for vertical charcoal water smokers and horizontal offsets,so I am somewhat concerned about what information the General Public is given about "Gas Burners." I realize they are not for everyone,but they do have particular merit .

I am a Big fan of Your Products and methodologies!

Best Regards, Tony

Doc1680 · Posted: Mar 28 2006 Post subject:

I'm no fan of gas for anything but stovetop cooking. Mastering fire to me is part of the experience of Q. If you, however, don't care to do that then gas might be for you.
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Rocky · Posted: Mar 28 2006 Post subject:

I think what J & R Manufacturing meant was inside enclosed space of BBQ pits, to have the gas turn off and on and off and on in cycles over and over again produces more gas taste on the meat. Something about when the flame ignites, or the seconds before ignition with gas coming through.

Now with gas grills, you have the meat over an open flame all the time, which wouldn't really add much or any gas taste. But, I wouldn't know about that. Haven't used a gas grill in 25 years, except once or twice when my sister asked me to cook at her house.
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Tony · Posted: Mar 28 2006 Post subject:

Hi, Doc!
Please acknowledge that in my post I pointed out that I own And use several wood burning cookers.

My only point here was to clarify the use of Gas/Propane as it applies to Barbecue cookers.

Thanks, Doc. Smile

Respectfully, Tony

Tony · Posted: Mar 28 2006 Post subject:

Rocky,

Your points are well taken, Thanks!

Best Regards, Tony

roxy · Posted: Mar 28 2006 Post subject:

All gas burning pits, ovens or stoves have a pilot light or you would have to light them each time by hand. And because of the location of the pilot light, the gas that is released into the oven is imediately light the second it hits this flame. I use a gas oven at work and no one has ever mentioned a sulphur flavour to the meat even when large roasts are cooked all day.

J & R does retail wood burning stoves and in order to make the sale they use their marketing line. I am sure the good people at Southern Pride which sells as many if not more pits than J & R have their own reasons why gas is better than wood fuel and include this in their marketing. A gas powered Southern Pride pit can turn out as good a BBQ as any if used correctly. Just as a wood burning pit can turn out BBQ that is not worth eating. I worked at a BBQ pit where a Southern Pride gas pit was used and I can tell ya that there was no smell or flavour of sulphur or rotten eggs to the food, not in the slightest. Nothing finner than to open the doors of that big smoker and stick your head in and take a big sniff... Very Happy

So from personal experience I can say this line of marketing is misinformation and dare I say BBQ propaganda.

Like it has been said over and over here on the forum...

It aint so much the pit, as it is the cook. What ever floats your boat and to each their own. One aint better than the other, just different.
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Chargriller Akorn
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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...

Rocky · Posted: Mar 28 2006 Post subject:

You should give Danny Gaulden a call some time. He has used Oyler pits for almost 30 years in his restaurant. He has also knows all about Southern Pride and Ole Hickory Pits. He could give you a very detailed comparison to all 3 pits. He loves talking about the differences.

On the flip side, call Bill Milroy some time and ask him about Ole Hickory Pits. I don't know if he has ever used an Oyler though or if he can give you comparisons.

I have no doubts at all, that if I were to open a new BBQ joint I would buy an Oyler 700 or Oyler 1300. Hands down. Very Happy

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Georgiaboy78 · Newbie Joined: 06 Jan 2006 Posts: 47

There might be something to that "off and on" gas issue as discussed in the links, but after literally dozens of smokes on my Bar-B-Chef with an Afterburner, I have never been able to tell much of a difference in that and when using wood and lump, which I have done in that smoker as well. Ive said it a few times on here, when I get me a nice big tow-behind of one sort or another, I'll use sticks. But in that small fire box its more of a pain than its worth to me. Its a different feelign when you smoke something with wood, some greater sense of accomplishment I guess lol, but to me gas is a lot easier overall. And with wood in there in a soup can, I get all the smoke I care for. Just my crappy .02 Cool

Rocky, one day when I make it out your way I wanna take a look at those drum smokers you got. My best friends father has a place on Lake Lure (BIG $$$), next time Im there, which happens usually 4-5 times during the summer, I'll give you a shot and stop by. Would love to see one of those things in action. Make a nice addition to the BBChef, and thats something I could burn lump in a bit easier. Very Happy

BRONCOSTU · Posted: Apr 04 2006 Post subject: I got the smoker.

Well fellas, I got the propane smoker that's on the link at the beginning of this thread. If I weren't leaving for Vegas tomorrow morning, i'd have it loaded down! I'll be home on the 12th & plan on doing a butt & some brisket. I'll definately post my findings. I'm very curious to check out the taste compared to the bullet smoker with the Kingsford.
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Thomas P. · BBQ Pro Joined: 27 Jul 2005 Posts: 596 Location: Texas