Skip to comments.Been thinking about my next cooker ... Vanity bigtime
Posted on 02/22/2012 8:14:09 PM PST by West Texas Chuck
I've done worn out a couple of Charbroils, a Weber grill, and two smokers (one no name and an Oklahoma Joe's) so far. Went shopping to BBQs Galore and Elliott's up in Plano and ran across the big brother to this piece of bbq machinery. So far, my favorite.
Man love baby.
This beast has everything I have been looking for. Good Texas company, and apparently a nice piece of hardware. I'll still need a propane grill for burning hotdogs and burgers, but for the stuff I really love to cook (ribs, briskets, steaks, pork butts) I think this is my density.
What say ye BBQ cooks? Thoughts, advice, insults welcome.
I can only speak for my one and only the Big Green Egg. I built a website in 2000 for a retailer in exchange for a large egg, table and all the accessories. It’s still going strong and we love it. No one turns down my smoked turkey dinner invitations! You can’t go wrong with it!!!
Ooooooh, now we’re talking.
That is sweet.
I would get the smoker and grill as different units. A couple of times when we were with a larger group it would have been nice to have a little more working room.
Definitely no diss meant toward the egg, have never eated something bad out of one of them, but I need a little more room.
Nice piece for sho, tho.
Granted, I've cooked on everything from an open stone fireplace (made my own firedogs and gantry with an anvil and hammer) to the latest and greatest restaurant gear (I hate convection ovens and induction 'burners')... but I'm ok with $20 bucks worth of expanded metal over a pit fire and put a #2 tub over it if you want reflected heat.
Take a deep breath, and think about what $2KUSD will buy. And if you can afford it? Yay for you. Go for it.
Your mileage may vary. I have a live in chef. And I live alone.
How on Earth did you ever wear out an Oklahoma Joe’s smoker? The one we have is built like a Sherman tank. We have replaced the cooking surface grate, but I can’t imagine how you’d wear out the iron body!!!!
Dass why I’m aksin’ bro. I have shopped around and what I am looking for ain’t some piece of grill over bricks ;)
‘Preciate the input Johnny. The jury is still out, and the bux hadn’t been spent yet. I’m building a new cooking station as soon as I build a new back porch. And after that, the sky is the limit. I’ll drop a few dollars on something I can be proud of.
My cousin builds some rather nice smokers. Lotsa room, and the method of building allows for maximum effectiveness. Even puts em on trailers. I think I got a couple pics somewhere.
The fire and the Texas rain have just about worn that thing halfway out. Nice cooker, no diss meant to my bro’s up north, but it is time to move up.
I have burned many nice pieces of meat in that OK Joe’s, and I have not ruled them out yet for a replacement. The old one is about rusted through so I gotta find something mo betta.
I’m always impressed with these but my $300 Weber Smokey Mountain smoker is about all I need. It holds temp for over 14 hours on one load of fuel and can hold four pork butts. Now if I was cooking for a big crowd...
Great meat forum. Must bookmark for Freeper Grillers.
2K does not look bad when you compare pitts-spitts smoker.
WTC if in Houston you might want to stop by PittsSpitts off HWY 59 North. They have made smokers like the Tejas.
Seriously? As a professional?
Number one, I want a good grill-top. Expanded metal is ok but it does burn out over time in one spot if you make your fire hot enough for grilling. Best I ever had was a 3/8 inch cast iron rod grill from the late 1800s. I recovered it from a house ruin on the side of a mountain.
If you are smoking, expanded metal is fine.
Second thing is easy to clean and add fuel.
I tend to rate equipment on how well it does what I want, and how difficult it us to use/maintain.
This is as personal a question as which is the best carry personal firearm. And as contentious. ;)
Muahahahaha, I already have that bookmarked.
I’m just shopping around, don’t want to miss something worthy.
Thanx Orange, them are some nice cookers no doubt.
You gotta spend some money to get something that will last the rest of yer days. That is some good stuff right there.
I’m working on a building, a beef and pork smoking building ;)
Yah, good points.
I got nuked in June 2009 but recently found a gig. After She Who Must Be Obeyed gets through prying the paneling off the walls and we get the new floors layed in I get to play around with my/our income, and a new cooker is in there.
She thinks I am a rib-cooking god. And I am. But money is always tight and proper forethought is important, especially when it comes to planning a new place to BURN MY DINNER!
I drive by there all the time and lust after their smokers. I don’t have any place to put something that big though. Kind of pricey too.
Dang /johnny any good news you have to share.
I'd invest in a oxy/acetylene rig and build my own as required. Besides, you can use the cutting torch attachment for carmelizing the sugar on creme brulee.
I am, after all, classically trained by a school that teaches from Escoffier. ;)
Pricey, yeah. But I have the room and I plan to make the right place.
I’m just tossing this out there kids. I need a new cooker, ain’t no pro, but after all the stuff I have worn out I have some idea what I want next.
Yay burned dead cows and pigs. Sorry, but I plan to eat that stuff until it is my time to go on to whatever they feed us up yonder. I’ll be bummed if there ain’t no babybacks in Heaven ;)
I’m with you. All it takes to cook something is fire. I’ve used the same little old cast iron hibachi my entire adult life.
just like this one.
I've cooked for one, two, 200, and 1500 and everything in between.
Even at the one/two end... stuff with plastic wheels doesn't last around here. Between dropped coals, Texas UV sunlight, etc... they just don't make it.
Hell, you give me a welder and I’ll burn my house down. Of this I have no doubt.
Nope, I know when to rely on the professionals to melt that metal together.
I can burn some hickory and make it taste right, but I will f- the dog if I try to weld.
Trust me on this, I know when I am over my head.
Best wishes with your project. It is worthy of a gentleman. And you will learn many things along the way.
Just remember that screwing up is the only way we learn.
As once who consumes smoked prime rib, ribs, and turkey on a regular basis, you most definitely want a Smoker, and that looks like a good’un. But I’m a noob too, so for the real advice go sign up for the Yahoo Group:
And you’ll get over 2500 opinions on just about anything related to proper preparation of meat for human consumption.
I had to think about that one for a moment.
+1 for Rich @ GatorPit! Awesome and built to take a direct hit from 30K feet.
Second choice (actually good where the GP is overkill) is my Big Green Egg XL.
Before you buy it, see how hard it is to get replacement parts.
“Texas UV sunlight, etc”. That is the truth, can’t tell you how many plastic things cracked around here in Houston. I recently got the “Red” Char-broil exclusively from Home Depot for 299.00 on sale. For 299 this infrared heat can’t be beat.
Did you know that if you try to smelt aluminum on one and hook it up to an air compressor that iron actually burns?
I was young, and stupid. I wish I still had it, and hadn't had access to the stainless tubing I used to feed air to it.
Least I forget an honorable mention to the hood of a ‘54 Buick
My experience is go with the older models, real heavy iron from the 70s or 80s, and build around them. The new stuff is paint-heavy and iron-light.
You can park a smoker and a griller, stone/granite/countertop around them, in a corner of the back yard and achieve the heat potential and esthetics your wife is looking for.
Me and She Who Must Be Obeyed were at Sam’s the other day and saw a big package of ribeye uncut, wanted $100 for it. I lusted for a minute or two, it would be so delish, but I would be a fool to buy something like that. I’ll buy a couple of ribleyes for fun, but that much meat I’d have to save for our wedding or it would end up in the crockpot.
So tasty, but too much food. I have an Asian wife. We have a 17 cubic foot freezer, and a big fridge in the house, and a small freezer I use to make ice, and another side by side that she got my contractor to bring over today. Don’t know where all that freezer power will go, but I know this: marry an Asian and you will never be hungry.
You couldn’t put a box of crackers in any of our refrigerators, we have enough food to feed ten people for ten days.
I tend to forget that issue. That can be important. Good point.
Not to me, personally, but for those that have wives.
Make it simple and find this on sale (twice a year) for 299.00 (10 times cheaper than Tejas). The infrared can’t burn nothing and everyone will think your a chef.
You want your wife involved in the BBQ, and giving her a propane cooktop sunk into granite somewhere will keep everybody involved. Popcorn and s’mores need to be factored in
to the outdoor family kitchen.
That’s it, I’m out for the night.
Great input everyone, but (thankfully) I have to work tomorrow and the day will be long and harsh.
I’m still cogitating on all this, but a new cooker is in my future, just up the road a bit. Ain’t no money spent yet, but I need to hook up with a new pit. And I will.
Peace out, and KMA Moochelle, you won’t be invited to my wedding feast ;)
No comprende the esposa thingy.
The equivalent of your Oklahoma Joe Smoker can be found at Horizon Smokers.
And it gets better gas mileage than a Chevy Volt ...
Join the cooking cult: buy a Green Egg. Brag about it until all your friends and relatives want to kill you.
I never would’ve tried something like that. I had access to an antique forge. I think the reason mine has lasted so long is it’s handy size. You pick it up and take it indoors when you aren’t using it. That’s a huge difference when it comes to decay and deterioration.
Never heard of them.
I’d save the cash and get a WSM 22” with all the fun stuff.