Thread: smoker question

( I have the med. Paid around 350 or so I think 7 years ago. Thinking the XL is between 700 to 800 big ones,
Call them at (770) 938-9394m I'm sure they will tell you.
I hate going into there main store...I'm like a kid in a candy store The wife has to drag me out. I'm always saying "Wow,look at that,thats pretty cool,,,wonder how much thing is. The home store is about 12 miles from me,

I got a ole hickory, love it can use charcoal or gas. well hole 12 7/8lbs pork butts,40 chicken halfs, it has a rotiessorie. it a commerical smoker.

Look up Southern Steamers on their web site....Kenny and Tommy have a fine product... search Southern Steamers they usuall come up near the top of my search results.....

Have logged lots of hours on one and yet to have probs..

chickens, butts, ribs, burgers, dogs...all do just great on the Alumina I

If you call them tell e'm that Glenn sent you

Regards

Smackover

Do yourself a favor and give the Orion an honest look. You might be glad you did. Ribs in less than 2 hrs, pork butt in less than 4 hrs. I could go on and on.
Orion Outdoors

If your on a budget and dont mind a few modifications a Brinkman silver smoker does a nice job. I use one and every time I pull it out the neighbors ask me to throw stuff on for them.

Modifications -

Replace the grate in the firebox with a basket to hold more charcoal and get the coals up higher for better air flow . I found the cooking grate too low and had problems with the coals not getting hot.

Add a baffle to reflect heat from the firebox down into the smoking chamber. The heat from the firebox is too hot towards that end and not hot enough on the far end. This helps to direct the heat better.

Seal as many of the holes as you can. Again help to control air flow and therefore heat.

Added a wood stove type gasket between the firebox and the smoking chamber and also lined the doors. Controlling air leaks helps greatly in keeping the temps in the 225 - 250 degree range.

Lowered the smokstack to be even with the cooking grate. More heat control and also smoke control.

Finally, and most important, replace the junk cool - warm - hot thermometer with a real one and relocate it to the same level as the food. Who cares what the temp is at the top of the box its the temp at the food level that matters.

All of these modifications are simple and can be made for less than $30.00. Jest remember to use untreated alluminum or steel. NO GALVANIZED OR OTHERWISE TREATED METALS.

Using these modification I can hold temperatures in the 225-250 degree, replacing the grate with a basket for charcoal lets me keep it going for many many hours with no fuss.

Originally Posted by Buzz

My vote is for the Egg. I've had mine about 8 years and use it all the time. I can make baby back ribs you will slap your wife over, a beef brisket that melts like butter and boston butts that literally fall all to pieces. Hands down, the best grill, smoker, pizza oven, slow cooker I've ever owned. They are a little hefty in the beginning but well worth the investment in the long run.

Buzz

Fella's he is exactly right. I'm a tightazz and thought about getting one for probably two years. My wife got tired of me talking about getting one and just went and bought it for me. Probably one of the single best investments I/we have ever made. IT IS AWESOME!!!!!!!!!

Where can I get either the Egg or the Orion? No one near me sells them. I cannot find them on the internet either. Any suggestions? Thanks, Patti

Just purchased a Masterbuilt Electric Smoker from Lowes. Didn't think I would like an electric smoker over a charcoal smoker but after using it to smoke a Brisket I think I've changed my mind. Sure was nice setting temp and time and walking away to do other things, like mowing the grass, taking a nap, ect. No checking the fire for temp, adding more coals. Times up--take the meat off the grill and enjoy the meal. Will be especially nice in the winter months.