OT: Smoking

[pattersaur]

... MEAT
Question for all you red-blooded Viking fans:
I've had a Green Mountain Grill smoker for 3-4 years now and it's great. Fires up, holds temp, and yields some great barbecue. So much so, that I'm thinking of upgrading to something nicer like a Yoder or an offset smoker.
Do any of you have a smoker you like and would recommend? Or even a recent recipe you've done that you'd recommend? I did corned beef brisket over the weekend that was great, had reubens last night. I have fun with it and it's a hobby I can easily do while having young kids, since I'm tethered to them/the house most weekends anyway.
So, what should I buy next? For ref: My GMG cost about $600 at the time and the newer version of the same model is going for $1,000 MSRP now. Looking to spend a bit more if it's something that will last a decade.
Mine's a pellet grill but I'm open to charcoal as well. Don't really need gas recs since that's a different beast.
Thanks and happy grilling to all who do so!

[Guest]

I enjoy smoking too. I've got a ceramic Primo XL oval and I wouldn't trade it. The game changer was adding the Thermoworks bbq alarm called the Smoke X, paired with the Thermoworks temperature controlled blower fan called Billows. The Smoke X and Billows controls entire cook temps to plus or minus 1°. More accurate than an oven. I just did a 16 hour cook (2 pork butts) and never opened the lid to the Primo. After about 30 years of smoking, my opinion of a good smoke and a great one is controlling the cook temperature, without temperature spikes or drops, and a lot of smoke. I smoked the 2 butts at 228° cooking temp until the pork had an internal temp of 202°. Very tender and moist with a nice smoke flavor.

[Guest]

@NorseFeathers said:
I enjoy smoking too. I've got a ceramic Primo XL oval and I wouldn't trade it. The game changer was adding the Thermoworks bbq alarm called the Smoke X, paired with the Thermoworks temperature controlled blower fan called Billows. The Smoke X and Billows controls entire cook temps to plus or minus 1°. More accurate than an oven. I just did a 16 hour cook (2 pork butts) and never opened the lid to the Primo. After about 30 years of smoking, my opinion of a good smoke and a great one is controlling the cook temperature, without temperature spikes or drops, and a lot of smoke. I smoked the 2 butts at 128° cooking temp until the pork had an internal temp of 202°. Very tender and moist with a nice smoke flavor.

Being able to control the air flow allows precise temperature control is the key for me as well. I have a kamado grill which is great once the temperature range is reached. But it can take some time to stabilize at the temperature needed; especially when you overshoot and have to cool back down. Chasing that target temperature can be time consuming.
I've been looking for something with precise air control and will look into Primo.

[Guest]

Good thread @pattersaur. I've got no recommendations to add, since I'm a novice smoker, but will gladly read the responses from experienced smokers. It is an addictive, but fun hobby for sure. I've had a pretty cheap pellet smoker, that works and I was able to kinda see if it was something I'd like to do. Now looking to upgrade. 

[Guest]

Damn, thought this was about smoking weed...not meat

[Guest]

@NorseFeathers said:
I enjoy smoking too. I've got a ceramic Primo XL oval and I wouldn't trade it. The game changer was adding the Thermoworks bbq alarm called the Smoke X, paired with the Thermoworks temperature controlled blower fan called Billows. The Smoke X and Billows controls entire cook temps to plus or minus 1°. More accurate than an oven. I just did a 16 hour cook (2 pork butts) and never opened the lid to the Primo. After about 30 years of smoking, my opinion of a good smoke and a great one is controlling the cook temperature, without temperature spikes or drops, and a lot of smoke. I smoked the 2 butts at 228° cooking temp until the pork had an internal temp of 202°. Very tender and moist with a nice smoke flavor.

I love the convenience of pellet, but when you lay out your process with the Thermoworks tools I'm interested. I've always liked the "lifetime" appeal of Green Egg/KJ/Primo so I could see myself getting one of those down the road. Especially after some more reading on the setup you mentioned.
I have a Thermoworks Thermopen for temp readings and it's awesome. Would highly recommend to anyone who cooks meat with any regularity. 
Grillers I follow for recipe ideas/tips- Meatchurch, Malcom Reed, HeyGrillHey. Good stuff and good food from all of them.

[Guest]

I'm not a smoker, but I did just figure out how to make the perfect smash burger. I'd been using my grill the whole time. Could never get the patties thin enough. The secret is a skillet on the stove. Big difference. 

[Guest]

@supafreak84 said:
Damn, thought this was about smoking weed...not meat

Smoking meat takes a long time. You gotta' do something while you wait for it to get done!

[Guest]

I just picked up this Grilla Silverbac AT last month for my 60th b day present after my Green Mountain Daniel Boone crapped out on me for the last time on Christmas day.  This thing is very well built, and so far I love it.  I've used it for a tri-tip roast on Super Bowl Sunday, some sausage, a pork butt and I recently spatchcocked a whole chicken.  The pulled pork needed a bit more time to fall apart correctly, but the flavor was unreal.

[Guest]

@jargomcfargo said:

@supafreak84 said:
Damn, thought this was about smoking weed...not meat

Smoking meat takes a long time. You gotta' do something while you wait for it to get done!

It's funny how it makes everything taste sooo much better too. B)