Southern BBQ Advice please

[kenchorney]

I'm thinking of buying a smoker to do southern style BBQ, ribs, pulled pork, brisket etc. but I'm at a bit of a loss as to what type of smoker to buy.

Does anyone own one that they would recommend? Does not need to be top of the line just well made and reliable and big enough for dinner for 10-12.

Price is not really a big deal as there seem to be tons out there for less than $500

Any ideas???????

 

[B_Nice]

I would get one that has a good temperature control. A wood pellet one like Traegar is the way to go IMO. But to get one that has the capacity to feed 10 -12 you could be looking at more than $500.

Remember you are using indirect heat so adding racks can increase your cooking area with certain foods.

Briskets take 10-12 hours so you don't want to be babysitting it, hence reliable fuel and temperature control.

Smoked salmon is the bomb on a Traegar.

 

[J.O. Henson]

Go to Johnston's in North Van. They seem to know their stuff.
One of my family members gets all his equipment there and he's never been steered wrong.

 

[badbadboy]

Go to Johnston's in North Van. They seem to know their stuff.
One of my family members gets all his equipment there and he's never been steered wrong.

+ 1

I got my Weber Smokey Mountain Smoker there and it was a good entry level smoker. Sure you can spend more but this one has two racks which can hold two full Pork Butts on each rack. That's a lot of meat!

The temp stays consistent throughout the process and I find I only have to top it up with wood every 90 Minutes or so.

Hint - Buy the Rockin Ronny Shewchuck BBQ book also available at Johnstone's. In that book you will see he also recommends the Smoker I just mentioned. This guy's recipes are NEVER FAIL recipes too.
http://www.ronshewchuk.com/bbq/

Damn, now I am salivating and need so BBQ

 

[kso_wiz]

I spet a lot of time in the south

and the Big Green Egg was everywhere.

Having said that though, I've since met a chef that makes the best pulled pork samiches. I see what he uses, but I know it's not an egg. I think there is a real science to it.

 

[kenchorney]

Thanks guys, the Weber looks like it would be a good unit to start with.

 

[storm rider]

I just use my BBQ as a smoker.....remove the grill on 1 side of the BBQ.....place water soaked woodchips in aluminum pans directly above the burners and position the meat well on the other side of the grill so it is not getting direct heat..... put the heat on the woodchips and let it smoke.I did this for 6 racks of ribs last summer for a poker game and they turned out incredible.

SR

 

[kenchorney]

I just use my BBQ as a smoker.....remove the grill on 1 side of the BBQ.....place water soaked woodchips in aluminum pans directly above the burners and position the meat well on the other side of the grill so it is not getting direct heat..... put the heat on the woodchips and let it smoke.I did this for 6 racks of ribs last summer for a poker game and they turned out incredible.

SR

Thanks, I'll give that a try.

 

[badbadboy]

I just use my BBQ as a smoker.....remove the grill on 1 side of the BBQ.....place water soaked woodchips in aluminum pans directly above the burners and position the meat well on the other side of the grill so it is not getting direct heat..... put the heat on the woodchips and let it smoke.I did this for 6 racks of ribs last summer for a poker game and they turned out incredible.

SR

Sure it works for ribs. Won't work for Brisket or Pulled Pork as per the OP.

Low n Slow = 225 degrees for hours and hours. One you will have difficulty getting a propane BBQ to settle at that low level if you can at all and you need to provide a steady source of moisture too ie having a pan with water, cider vinegar, apple juice etc.

When I do a full size pork butt, I am usually cooking it for 14 hours on the smoker.

There are no short cuts to really good BBQ.

Propane BBQ are great for steaks, chops, cedar planked salmon etc. Anything that requires a temp over 400 up to 500 degrees is a good quality piece of meat or fish. The principal behind low n slow is to slow cook lesser quality cuts of meat for hours which will make them tender and tasty.

Enjoy.