Time to get serious about a new smoker.

[Pelado]

Is there a thread for smoking chicken? Smoked up some chicken breasts and fries for Father's day. Started the chicken from frozen. Fries weren't as crispy as I was going for. My 8-year-old daughter said it was the best dinner ever. She was wrong.

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[Green Monstah]

I have the Classic.

That is a steal. One year old is nothing. This is a huge chunk of powder coated steel, so it should be just like new.

Yeah. I just don't need that much capacity (and its a nine hour drive to pick up). Very tempting.

[Jeff Lebowski]

JL, what model is your stumps? I found a stretch for 3300. It's a year old, but sticker is 4950

I have the Classic.

That is a steal. One year old is nothing. This is a huge chunk of powder coated steel, so it should be just like new.

[lambdacoug]

I talked with her about it already. She rolled her eyes and said "It's your money." Im interpreting that as a yes.

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[falafel]

I talked with her about it already. She rolled her eyes and said "It's your money." Im interpreting that as a yes.

You're married with a number of kids and yet you still think that is the correct interpretation?

[Green Monstah]

Sorry, your super frugal wife is never going to allow you to buy a $3300 used food cooker. Especially when you've got all those perfectly functional food cookers inside the house.

I talked with her about it already. She rolled her eyes and said "It's your money." Im interpreting that as a yes.

[falafel]

JL, what model is your stumps? I found a stretch for 3300. It's a year old, but sticker is 4950

Sorry, your super frugal wife is never going to allow you to buy a $3300 used food cooker. Especially when you've got all those perfectly functional food cookers inside the house.

[Green Monstah]

JL, what model is your stumps? I found a stretch for 3300. It's a year old, but sticker is 4950

[Drunk Tank]

Impressive JL. I can't imagine smoking that much meat at one time. Hopefully you have a decent sized Ward budget

I've been looking around and have really liked the idea of a Yoder smoker. They have a decent sized one and the temp control seems easy enough and you can set it in 5 degree increments.

http://www.yodersmokers.com/ys640-pellet-grill.html

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I loved my Yoder. It would be a solid choice. If you get one, make sure you get the grill grates as well. It can sear a mean steak. I only sold mine because I wanted something bigger. I'd get the comp cart instead of the standard base. I would love to get a Yoder YS1500 if I could find a used one for a steal.

[Jeff Lebowski]

Dude, Oklahoma Joe's burnt ends are amazing. But, Carolina Low Country is the best in the world. Go ahead and just turn east and bow.

Dude, please. In KC, the place to get burnt ends is Arthur Bryant's, not Oklahoma Joe's.

[wuapinmon]

I've been looking online and finding a lot of good info about getting serious about bbq. For you seasoned vets out there, any trusted sources you prefer? I've been reading a lot on amazingribs.com and spoke to the owner of The Kansas City BBQ Store (also owner of Joe's Kansas City, formerly known as Oklahoma Joe's). He gave me some great tips and I'm set to try out some Cimarron Doc's rub tomorrow for my first cook in the Pit Barrel Cooker. What I'd really like to do is make my own rub. I've done this before, but I'm looking to start from a good base and modify it to how I like it. Basically, I'm starting pretty much from scratch and would appreciate pointers and/or resources to help me out. I think KC BBQ is hands down the best in the world and being born and raised here, I want to carry that hometown pride a little bit further and make it mine.

Dude, Oklahoma Joe's burnt ends are amazing. But, Carolina Low Country is the best in the world. Go ahead and just turn east and bow.

[Green Monstah]

Nice. Work just asked me to smoke some barbeque for our floor's Fourth of July lunch. I'll probably smoke two brisket and a butt, depending on how many people actually show.

[Jeff Lebowski]

Four butts in the Stumps today. I love that smoker so much.

[lambdacoug]

The first cook in the PBC was pretty mediocre. It is a different beast entirely from the Weber kettle and ECB. The most fun part was the sudden severe thunderstorm that hit about an hour in, the raging winds did two things, scared the crap out of me that it'd blow the PBC over, and fed a lot of oxygen to the fire. Darn thing burnt at 350+ almost the entire time. I'm doing some more ribs this weekend for Father's Day and celebrating my daughter's shipping out to basic training. I might do a rack this week just for practice, I need to change something up to get more smoke.

[Jeff Lebowski]

I knew what you were doing, but I still reserve the right to throw you a compliment. While perhaps tic, you are right that the smiling, happy people take some of the sting out of it. After complaining the other day, my attitude got much better when my wife told me how much everyone appreciated it.

BTW, looks like you're using the 1/2 lb/person rule of thumb? I do the same, but even though it cooks down quite a bit I always have a lot left over.

Going on experience mainly. I take detailed notes in my smoking journal in terms of how many people were fed, how many leftovers were available, etc. Then I just scale from that.