http://tinyurl.com/2bm5fl4 

Thinking this might be a good start... any thoughts from the smoker crowd?

Andy? Teedub?

We can't see the page, it requires a login.

Damn. It's the Navy Exchange.

This is the same one.

http://tinyurl.com/272by4l 

BTW - my apologies for the exclusion, but when I think of smokers Andy and Tee come to mind, although I know you also have a WSM.

I usually associate you with computers and electronics. LOL!

No worries brother.

Just to set the record straight though, while I have used WSMs, I don't have a WSM. I have a 22" OTS that I modified into a smoker with some firebricks, an angle grinder with a masonary disc, some foil, and a lid thermometer.

Works really well, but cook times over 7-8 hours are kind of tough without reloading the firepit area since it doesn't hold that much fuel. On the flip side, I'm only cooking for me so 8 hours is plenty for just about anything and everything I would cook due to the smaller quantities being cooked.

I have a few other salvaged BBQ's/grills too (8 or 9 last count) but the bricked one works the best for BBQ (with one exception).

Ewwwh buoy...

Inexpensive side box smoker.

Not sure what to say there...

No heat sink (water, firebricks, sand, etc) to stabilize the temperate.

Might or might not leak like a sieve.

From what I've seen, usually the fireboxes need modification to get better temp control / more even temps.

Not very efficient from what I've seen - lots more charcoal needed than you would with a WSM or even an ECB to do long cooks, and you have to add every few hours.

All that being said, some people do turn out good Q on small side box smokers. Fairly sure that they are using a better built rig though.

Almost wonder if an ECB with some modifications might be a better cooker than a cheap sidebox. Not sure though.

One great thing about WSMs is the support, it's really unmatched for any other pit out there as far as I can tell. You can have no clue what you are doing, but go to the virtual bullet website, hit the recipes section, and follow the directions word for word and most people will think you're a **** BBQ god, it will come out that good... There is so much more great support and knowledge out there about the WSM, it's unreal. All you have to do is not ****** with things and just follow the directions until you understand what is going on and it will make you a star.

Just buy the WSM, Shawn.......

Sorry, they don't come in a Gas Version! 🙂

http://bit.ly/ad3h2Q 

Have a good one Shawn. Julian

Weber Smokey Mountain Cooker 22.5 In. Smoker

You can't go wrong with this one. Just smoked a Brisket last night. Started out trying cheaper smokers, but that's what I got. Cheap.

shawn, what you realy need to ask yourself is how much $$ do you want to spend and what kind of fuel source do you want to use. WSM's have a good reputation and while i have never used one, i hear nothing but possitive feed back.....they can be pricey. PRO-Q is just like the WSM's and i have seen them in competitions, the feet seem a little more sturdier among other changes. a GOSM is more of a cabinet style and you can check them at bass pro. they are gassers and if you get the big block" you will have lots of space to do full slabs and a couple of butts and for the same price as a WSM you can get 2. then there is the electrics........ECB (el cheapo brinkman) and the MES (masterbuilt). i have never used them but some swear by them. as for the chargriller.........save your $$. TG pretty much covered it. if you are stil looking for a SFB (side fire box) look on craig's lst for and older ok joes or a bar-b-chef, you should be able to pick one up for around a buck fitty. if you are looking to step up in $$ and get a serious backyard pit there are lots of options under 2 g's....belfab, the good one, horizon and even lang makes a patio version. all of these will require you to learn fire management. then there is always the UDS if you want to make one.......around $100 bucks and 12 hour smokes ar a breeze with one load of charcoal.

Shawn, you should see the one Wes built. It's amazing! I will send you a link to the pictures on my Facebook.

http://www.facebook.com/album.php?aid=165771&id=680538636&saved# !/album.php?aid=165771&id=680538636&op=6

MACS,

I have the larger Char Broil on the bottom left of the page. When I spend the time to cook, I like to make enough to freeze some. This unit easily holds 3 Boston Butts. I use charcoal for fuel and wood chips for smoke. The temperature is easy to regulate on my unit using the dampers on the firebox and the chinmey. The only complaint I have is that the grate the holds the coals in the firebox is flimsy. It warped the first time I used it. Putting a heavier piece of steel in there was an easy fix.

Hope this helps.

That UDS that Wes built is frickin cool. But we really shouldn't be calling it a UDS (ugly drum smoker), maybe a PDS (pretty drum smoker) or SDS (spiffy drum smoker)...

Pretty drum smoker! LOL

How about breastly drum smoker? 😉

Okay. Thanks for the feedback, ladies and gents.

I was just figuring I'd do something small scale to learn, first. The WSM 18" is only $300 at Lowes. I can't imagine the 22" is much more.

If it is really as easy as going to the site and following directions, hell I can do that.

Gonna look into this... if I was to do a brisket, I'd have to trim the fat first, no? When I cook them low and slow in the oven I trim them AFTER cooking, but there is a pan to catch all the grease.

I think the 22.5 WSM is around $450.

Remember, there are two cooking grates in the WSM, so the 18 has a ton of realestate to cook on.

Yes, it really is that simple, here, take a look:

http://www.virtualweberbullet.com/brisket2.html 

http://www.virtualweberbullet.com/brisket3.html 

More recipes here:

http://www.virtualweberbullet.com/cook.html 

As for the fat, I would trim most of it beforehand.

I even do that with pork butts if they are the only thing I'm going to cook - I'm not going to eat the fat cap, so I get rid of it before the cook, as there's plenty of fat in the meat to keep it moist. The bonus to this is that I gain an entire extra side of nice yummy bark that never would have formed had the fat cap been there (or rather, it would have been discarded). If I was doing a two level cook, then I might leave the fat cap and put the butt on the top grate, allowing the rendered fat to coat whatever is on the lower grate.

Shawn, check Amazon, you might get a better deal....

My only regret with the WSM, is I didn't buy it earlier!!

I've had this one for about 10 years. I love it. Acts as a grill and a smoker. Can make a **** ton of food...burns wood or charcoal..and doesn't cost a fortune. With the vent on the firebox and the smokestack, I can control the heat better than a gas grill with knobs. I ove it and will get another one when it finally wears out...(getting close)

http://bbq.about.com/od/smokerreviews/gr/aapr110904b.htm 

Shawn, you can get 10% off at Lowes with your military ID, just pick up everything you want, then go over to the pro desk and ask for the military discount. If they quibble, remind them that Home Depot does it and you want them to match.

Don't forget a chimney starter, kingsford briquettes** (blue bag), and a few bags of wood chunks (not chips, chunks).

**: Just about all the recipes/directions on TVWB are written for KF blue bag briquettes.

I paid $399 at home depot I think.

Leave the fat on. If the fat is too thinck, you can trim it. But leave about 1/4. Cook it with the fat side on top. That way the fat will keep it juicy

I marinade my briskets over night. The one I cooked last night, I picked up some "Stubbs" Beef Marinade. First time trying it, and it was pretty good.