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Old 06-27-2017, 03:45 PM   #1
8sPOT
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So my natural gas BBQ is about to die and having done a fair amount of smoking jerky in the past I'd like to find something that can both grill and smoke food.

Anyone have a wood pellet grill? Any suggestions? Louisiana Grills and Traeger seem to keep coming up in my research.

Ideally would like to be able to smoke ribs, jerky, fish, etc but still be able to sear a steak or cook frozen burgers.

I know it's best to have a dedicated smoker and also a grill but I don't really want that and also don't have room.

In CP I trust.
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Old 06-27-2017, 06:31 PM   #2
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Get the widest kettle grill you can get your hands on. Mine's 28" and I can do all that on it.
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Old 06-28-2017, 08:54 AM   #3
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I came here to admonish people for their bad habit. Leaving disappointed.
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Old 06-28-2017, 09:02 AM   #4
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I do enjoy a nice, mild cigar sitting on my deck with a beer in hand.
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Old 06-28-2017, 09:34 AM   #5
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I've got an Acorn Kamado Kooker and a Bradley digital electric smoker

To be honest, I don't think I've used the Akorn since I got the Bradley. It was too hard to maintain a low temperature with it. I had to babysit it every few minutes for the entire time.

The Bradley is so much easier, just set it and start drinking.
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Old 06-28-2017, 09:44 AM   #6
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I have an Acorn Kamado Kooker as well and use it all the time. Now that my son is old enough to appreciate some smoked ribs I smoke on it almost every weekend in the summer time. Its takes some time, skill and patience but learning is well worth the end results.
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Old 06-28-2017, 10:17 AM   #7
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Quote:
Originally Posted by CMPunk View Post
I do enjoy a nice, mild cigar sitting on my deck with a beer in hand.
Indeed. As do I. Although I prefer pairing my cigar with Scotch.
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Old 06-28-2017, 10:23 AM   #8
8sPOT
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Certainly like the idea of a set it and forget it type setup.

I don't think you can beat the flavor of food that is smoked over a longish period of time.

Will have to check out the Acorn and Bradley smokers though. Never really thought about those.

And ya, a nice cigar and a glass of high quality rum for me. Big fan of Captain Morgan Private Stock. Hmm may have to get some cigars now...
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Old 06-28-2017, 10:38 AM   #9
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I picked this Redhead up last year and I am loving it. It is my first one so I went electric as everything I read said to start there and then once you get the hang of it then move to wood or charcoal.
Anyways it is great, I have made so many great ribs and chickens and many other things in there. In fact last weekend I made a pork loin and it was amazing. Even two hours after it was cooked I could still squeeze the juices out of it and the flavour was out of this world. I am loving cooking on the smoker every weekend.

I want to move onto other bigger things like a brisket but I hear they are hard to perfect and it intimidates me.
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Old 06-28-2017, 10:40 AM   #10
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I have one like this, different brand but same style. Takes some practice to maintain a steady temperature in the smoker, but works well overall.

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Old 06-28-2017, 12:46 PM   #11
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Old 05-20-2018, 12:39 PM   #12
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Just fired up the barrel smoker for the first time this year, also have a Weber smokey mountain. Doing a high heat brisket today, about 11.5 lb. Smoke it at 350F for about two and a half hours and then wrap it and cook another 2.5. I've done high heat briskets and 12+ hour low and slow briskets side-by-side and all of my friends can't tell the difference. If I get super picky about looking at the collagen breakdown the low and slow is better but not worth staying up all night for. Still do the odd long smoke but it is more for the beer drinking all night.

I'll throw some chicken, sausage and eggs on in a bit so that we'll have a bit of a feed. Smoked devilled eggs FTMFW.
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Old 05-21-2018, 12:00 PM   #13
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I have a Broil King Keg and I just love it. Takes a little practice to nail down temps but once you get the hang of it it's awesome. I'll do 20 hour cooks on it and very rarely do I have to adjust the vents to hold my temp. Also the benifit to the charcoal smokers is the high temp options. Doing a pizza at 900° makes some pretty fantastic pizza.
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Old 05-22-2018, 10:34 AM   #14
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Ended up with the Green Mountain Grills Davy Crockett. Took it camping this weekend and wow. Pork tenderloin and ribs with minimal effort came out amazing. Can't believe how simple it was and being able to monitor the temp of the meat from your phone is pretty slick.
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Old 09-14-2019, 07:31 AM   #15
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Sad that my first cook of the summer is in September. Put a 11 lb brisket on last night at about 10:00 on the Weber Smokey Mountain. Temperatures behaved themselves for the most part, managed to get a bit of shut-eye. Just reloaded the charcoal, should be off at 3:00 this afternoon or so. Let it rest in the cooler while i load on some bacon explosions, eggs, sausage and turkey. I always figure if the smoker is up and running, might as well load it up.

Tried a new trick I saw online, put a foil wrapped brick under the middle of the brisket when it first went on. Bowing the brisket up helps it fit on a 18" Weber. Took the brick out at first flip as the meat had shrunk up to fit nicely.

Trying Napoleon lump charcoal and I am kinda meh on it, the size distribution is pretty wide.
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Old 09-14-2019, 07:17 PM   #16
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Built this last year, finally smoked a full pig, before i have done brisket , pork shoulder, burgers, cheese. pretty much everything. lots to learn and practice will make perfect. Ive always loved cooking. Just need to spend more time smoking to perfect it!

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