Time to get serious about a new smoker.

[FMCoug]

UDS?

Yep.

[Drunk Tank]

Very nice FM! We had a great time that night. Your family is awesome and my wife was really impressed by your wife/daughters. Glad to see you got the bugs worked out if the UDS.

[FMCoug]

In case anyone is interested in how these things work.

Charcoal and wood chunks go in the fire ring. It is made out of an 18 inch charcoal grate from a Weber kettle with expanded steel wrapped around it. The grate is about 3 inches above the bottom of the steel so there is room for ash to fall and airflow. I didn't take pictures of them, but there are 6 intake holes drilled around the base of the drum for intake.

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The best way to light the charcoal!



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Lit charcoal and mesquite wood chunks added.

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The cooking grate is also from a Weber kettle and is just resting on three bolts.

I am planning on adding a second cooking grate. Some people use the lid from the Weber kettle and have a 3rd grate right at the top of the drum.

uploadfromtaptalk1369633459574.jpg

Exhaust is the bunghole from the drum lid and some other holes I drilled.

[Joe Public]

Another example of the versatility of the kamado: s'mores on Memorial Day. The kids were all over this. The best part was having a real fire but being able to control the airflow to minimize flames. No marshmallow meteorites.

[FN Phat]

Great idea

[ERCougar]

Last week, after yet another malfunction of my gas grill, I picked up a Weber Jumbo Joe, thinking it'd be a cheap way to see if I'm down with charcoal grilling and something I can take camping. I had a great time cooking some nice steaks on it last week...today I decided to try it out as a smoker. Some pics, not at all for bragging purposes, but for feedback, since this is my first foray into the world of smoking.
Beef short ribs, after the rub
uploadfromtaptalk1370749248318.jpg
The setup (a few hickory pieces, a few lit briquettes on a bed of a bunch more)uploadfromtaptalk1370749265539.jpg
2 hours in, temp around 250
uploadfromtaptalk1370749276031.jpg
4 hours on, I have to go to work, so we're done cooking, temp 270
uploadfromtaptalk1370749288013.jpg

End result: a little too smoky, not the best quality of meat, but still tasty.

Generally, I tried to keep the temp around 250, opened the vents a little the last hour because I had to leave for work. Temp was pretty constant and easy to control. I had a lot of fun, even if the results don't match up to the pros in here. I could get into this...

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[kccougar]

Looks great!

[ERCougar]

Thanks. I feel kind of stupid for posting it now--as I'm browsing this forum, my effort looks pretty weak--but I had a lot of fun.
And of course, now I'm looking at a bigger option. The WSM gets such great reviews on Amazon that it's hard to justify the extra money for a traeger (which gets good reviews, but not as good, and surfahs experience makes me a little wary). I really liked the 'tending' the fire aspect--it feels like I'm doing something. I guess that gets difficult with overnight cooks, but then I get an automatic fan for $120--I'm still well short of a traeger. What am I missing here?
Oh yeah, and it doesn't take up half my garage, I could take it on extended camping trips, etc.
Besides the automatic temp control, is there another advantage to the traeger?

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[Moliere]

I have a WSM and use it overnight. Once the temp settles in I can let it go 8-10 hours without any adjustment and it'll stay within a 10 degree range. I've considered getting a fan but can't justify it given the success I have holding temps.

[Jeff Lebowski]

Thanks. I feel kind of stupid for posting it now--as I'm browsing this forum, my effort looks pretty weak--but I had a lot of fun.
And of course, now I'm looking at a bigger option. The WSM gets such great reviews on Amazon that it's hard to justify the extra money for a traeger (which gets good reviews, but not as good, and surfahs experience makes me a little wary). I really liked the 'tending' the fire aspect--it feels like I'm doing something. I guess that gets difficult with overnight cooks, but then I get an automatic fan for $120--I'm still well short of a traeger. What am I missing here?
Oh yeah, and it doesn't take up half my garage, I could take it on extended camping trips, etc.
Besides the automatic temp control, is there another advantage to the traeger?

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The only thing to be embarrassed about from posting that is how blurry your photos are. Steady that hand, man.

The biggest advantage of a pellet grill is ease of operation. Throw some pellets in the hopper, set the temp, walk away. That's it. I can put a pork shoulder on at 1 am and not check it until 8-9 am the next morning and not give it a second thought. Clean up is super easy also.

[Drunk Tank]

WSM's are great. If you decide to get one instead of a Traeger, i'd get the the 22.5" one. If you get a Traeger, get the Texas. Bigger is always better.

[smokymountainrain]

What is a WSM?

[SCcoug]

What is a WSM?

41-rED8HfFL._SY355_.jpg

[Drunk Tank]

Weber Smokey Mountain

2/3rd of your name. It is Kismet. You two were made for each other!

[FMCoug]

The biggest advantage of a pellet grill is ease of operation. Throw some pellets in the hopper, set the temp, walk away. That's it. I can put a pork shoulder on at 1 am and not check it until 8-9 am the next morning and not give it a second thought. Clean up is super easy also.

Yep. Pellet grill = flip a switch. Charcoal smoker is a lot more wokr (thought that can be fun too).