We've been typical. Mid 90's, humid AF. Did get almost a weeks reprieve week before last. Upper 70's/low 80's and less humid. Was nice. Next week looks like low-mid 80's, so there's hope here.
And now... to jump onboard the hijack train, already in progress...
Well, well well... Smokers for meat? Wheelhouse!
I wouldn't go pellet as my first choice. If I were to get one though, it would be a RecTec RT-700. (It's not weed related, so is that ok to link to? Not taking a chance, but it's easy to find with the google machine.)
Next, the "budget" entry. That would be the "Weber Smokey Mountain, 22-inch." It's a hybrid kinda smoker, sort of. You use charcoal (and not that instant light crap) and then supplement with wood chunks. No problemo. I have one of these, and for the price point they are pretty good. It'll need about $200 in upgrades to be super kickin, but that still only brings you to US $500+/-. (Upgrade #1 would be the upgraded door from the Cajun Bandit. It's a must, as the factory door leaks a good bit. Upgrade #2 is to build a wind screen to go around it. Plywood on some 2x2's or 2x4's, shaped in a triangle. Hinges on 2 corners, a latch of some type (hook/eye can work, doesn't have to be ridiculous), and now you have a protective wind block to keep air from being forced into the vents at the bottom.
If anyone is on a budget, or can't get hold of good hardwood (pecan, hickory, post oak), this is your best bet overall. I use mine when I don't want to bother firing off the trailer...
Now, how about some good ol wood fired goodness?
For the "best" overall value, look no further than Lang BBQ Smokers. They are a reverse flow smoker. This is where the exhaust stack is on the same end as the firebox. Wait, wut? That's right. Fire box and stack on the same end.
Here's how it works, in the big picture of things:
Heat from the fire enters the cook chamber at the bottom. Flows
under the floor of the chamber, and up into the rest of the chamber at the other end. It then flows back across the cook chamber to the exhaust.
What's this do? Helps even temps out, pretty much. The false floor heats up, giving a better overall temp all the way across. It really lessens the temp diffs from end to end. I love it, personally. And now you see people adding "tuning plates" to their offset's to try and do this same thing.
For most families, a 36" backyard model will be more than plenty. The entry model is US $1495, and if one desired you could add the warming box (for like sides, etc) for $300.
The design is excellent, as is the build quality.
These aren't the "brinkman" pieces of crap (or charbroil, or oklahoma joe, or other crap) you see at home depot or lowe's. These are solid from bottom to top.
For what these Lang smokers are, the price is very good. I know people who build quality pits, and they're pushing 2x the price. The parts are solid, the construction is solid, and the price is very fair for 1/4inch, cold rolled steel.
Heats up, maintains temp just beautifully. It also cooks really, really well.
This is the kind of pit that is handed down from father to son, to grandson. Provided one takes care of their pit, and doesn't neglect it.
I have a bigger model (60" Deluxe), but they're all the same in quality and design. The 36" will hold a ridiculous amount of meat. 6-8 racks of ribs, 4-6 briskets, 8-12 pork butts, or a combination. It has plenty of room for a family, that's for sure.
There are other pit makers out there. For every 1 that's good, there's probably 100 that suck at it. Anyone else that is better, carries a higher price tag (for the most part.)
There's Jambo Pits, Lone Star Grillz, and many more that are good. They will also cost you more too.
For a decent offset, but also one that will need a little TLC when you get it, there is Yoder, as well as Old Country. You can find Old Country pits at Academy Sports & Outdoor (if there is one near by), and Yoder pits are sold in various places. Just depends.
You'll need gasket material and high temp paint for these. Well, at least the Old Country. Maybe for the Yoder, but it's kind of a little better than the Old Country, but not up to the snuff of a Lang, or what Jamie is putting out.
If none of these are possible, look for a pit builder that uses 1/4" cold rolled steel. Accept no imitations. Anything less and you'll find the temps to be a bit unstable, and you
do not want anything to do with unstable temps. Temp stability is the first real "secret" to making damn good meat. Followed closely by waiting for that real whispy, thin "blue" smoke to be coming out before even thinking about putting the meat on.
ly!
