What's with this vertical smoker thingie?

[Ankf00]

http://www.amazon.com/gp/product/B000EEZFEI/sr=8-7/qid=1151439841/ref=pd_bbs_7/002-0690604-8560017?ie=UTF8
http://ec1.images-amazon.com/images/P/B000EEZFEI.01._SS500_SCLZZZZZZZ_V53950496_.jpg
While searching the interweb for a cheap smoker that'll last me a year or 2 in the meantime, I keep coming across weird vertical things like this, although this looks somewhat normal being square and all. But then there's the alien cocoon looking things like this

http://images.amazon.com/images/P/B00004U9VA.01._SS400_SCLZZZZZZZ_V1056672853_.jpg

They look like metallic miniature versions of OC's ceramic kamado kiln/oven/grill/smoker combination rocketship dealio.

boiling water to smoke dead critters? :confused: sounds blasphemous

[JoeBob]

You could always go with Alton Brown's Cardboard Box smoker:

http://www.foodnetwork.com/food/show_ea/article/0,1976,FOOD_9956_2245800,00.html

[Wheel-Nut]

Come on Ank . . . are you really from Texas??

http://www.biggreenegg.com/

[Ankf00]

Come on Ank . . . are you really from Texas??

http://www.biggreenegg.com/
http://www.bbqpits.com/20x30.jpg

^^^ smoker :p


seriously though, I've never in my life seen one of those cocoon looking doo-dads, split & hinged metal drums w/ firebox on the side...

[KLang]

I think the attraction of the vertical smoker is the amount of stuff you could cram in there on all the shelves vs. the footprint. The one's I've seen are propane or electric so you only have to worry about adding wood chips not keeping the fire going for hours at a time.

The spaceship looks like a Weber Smokey Mountain. It is well liked by many on the BBQ forums I check out occasionally. I bought a similar one from Brinkman long ago. It did the job but had a limited burn time. From what I've read, the WSM will burn long enough to do briskets or butts. If you ever watch the BBQ shows on Food TV you see some teams using the WSM in competitions.
http://www.virtualweberbullet.com/

[Ankf00]

how easy is it to grill something on them instead of smoking? and how does boiling water burn the wood chips? is the temperature consistent vertically? seems like something in the mid rack would be different from something in the top rack, smoke-wise as well...

thanks for the link.

[KLang]

I assume you could leave the smoking section out and grill directly over the charcoal but I don't know that for sure. The chips or chunks go on the coals. The water pan is supposed to help even out the heat throughout the chamber. I used to throw beer, wine, garlic, BBQ sauce etc. in the water pan in my brinkman.

[Wheel-Nut]

http://www.bbqpits.com/20x30.jpg

^^^ smoker :p


seriously though, I've never in my life seen one of those cocoon looking doo-dads, split & hinged metal drums w/ firebox on the side...

Looks like a Klose Fabrication unit.

The water doesn't cook the meat, it keeps the meat from drying out.

This is a good website for bbq.

http://www.barbecuen.com/

[Ankf00]

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

looks like grilling is possible by interchanging some of the grates...

thanks for all the info d00ds. still seems weird to me doing 'cue in an alien cocoon :)

[datachicane]

The solution is to get your brother to drop a couple $k on some overengineered masterpiece in stainless steel, drop your salmon and Tillamook Vintage White off on Saturday night, and then swing back by on Sunday to pick it up and catch the race broadcast.

No muss, no fuss.
:D

[Ankf00]

nice. unfortunately for me I only have a bohemian urban hipster sis who's engaged to the same. I don't think 'cue's quite their thing ;)

[devilmaster]

If yer looking for ideas on what you'd want, see if you can find one that can hot smoke (like the two pics in yer first post) but also has a sidebox for cold smoking.....

[Ankf00]

I was thinking about that, but my living situation is most likely going to change in the next year or 2, so I don't want to spend too much on something with a bunch of extras I might even be able to take with me if I move into an apt again. Just want to be able to grill some burgers & smoke some brisket and ribs.


smoking meat is fun :gomer:


apparently many folks on hornfans are recommending the weber with much enthusiasm, but warning that the grates aren't cast iron so it's different & the surface area is small, 19" dia. but that the grilling can still be quality

a couple of people mentioned this for a starting rig: http://www.academy.com/index.php?page=content&target=products/outdoors/grills/charcoal_grills_and_smokers&selectedSKU=0262-02219-2800&start=8

the weber looks cooler by the minute though b/c I could take that with me wherever I move...

[KLang]

a couple of people mentioned this for a starting rig: http://www.academy.com/index.php?page=content&target=products/outdoors/grills/charcoal_grills_and_smokers&selectedSKU=0262-02219-2800&start=8


From what I've read, the biggest problem with the cheaper offset firebox models is temperature control. Most require some modifications to perform decently. Here is another site with some good info: http://www.barbecuebible.com/board/

[Ankf00]

Here is another site with some good info: http://www.barbecuebible.com/board/
I've seen that creepy looking dude on PBS a couple of times in the past month!

[KLang]

I've seen that creepy looking dude on PBS a couple of times in the past month!

I've got a couple of his cookbooks. Good stuff. The wife and I want to attend his BBQ University sometime.

Another good book is Smoke & Spice by Cheryl and Bill Jamison.


Hey, this is strange. A BBQ related thread without a visit from oddlycalm.

[Wheel-Nut]

Don't be cheap Ank, you rocket scientist make lots of Bens.

You could tow this one with your jetta>>> :gomer:

http://www.bbqpits.com/family_reunion.jpg


Or how about this one? What kind of UT alum are you? Bling Bling . . .

http://www.bbqpits.com/new_models_coming_soon/DSCN0143%20copy.jpg

http://www.bbqpits.com/new_models_coming_soon/DSCN0142%20copy.jpg

[devilmaster]

I have a vertical smoker (got it for a song) which is very similar to the 2nd pic in the first post.

the body comes in 3 main pieces, the lid, torso and bottom. You can take the torso out and it becomes a regular charcoal bbq. I don't use it for that much, but the option is nice. Propane or natural gas maybe easy and convienient, but it doesn't match chunk hardwood charcoal.

Although it had a therometer about mid torso, I went out and bought another one, and it sits on top where I believe i get a better reading of the heat.

It came with a pan which I fill with mesquite or hickory wood chips and place it directly on the coals. Verticals are tricky in heat management. It can be hard to control the fire and wood chips while trying not to open the lid. The side access port needs to be big in that respect.

One idea i'm trying to see if it helps is that I bought a pizza stone for the smoker. I believe it does 2 things. First, I think stops direct heat directly under the food. Second, I believe the stone regulates the heat because it will stay warmer longer than the air and body of the smoker. I put the stone on the bottommost rack. The stone is smaller diameter wise than the body, so it has room all around. I just started using it, so I'm still trying to see if it makes a big difference.

A vertical might be a good way to start to learn. I'm itching for a cold smoker because I want to try making homemade bacon. yum.

[oddlycalm]

how easy is it to grill something on them instead of smoking? and how does boiling water burn the wood chips? is the temperature consistent vertically? seems like something in the mid rack would be different from something in the top rack, smoke-wise as well... If you want to do some smoking without a major investment and want to grill as well just get a Weber kettle and call it good. Getting one of the larger medium or large sized models will make it easier to do indirect cooking. Then you can grill and smoke. What you need is a pair of charcoal chimney lighters so you can add coals during long cooks.

Raichlen may seem creepy because he's awkward on camera, but he'll teach you to make that Weber kettle and gas grill dance. I don't use his recipes because he has a woody for using too damn many ingredients, but he's right about technique. Anyone that says you can't do quality smoking on a kettle grill simply doesn't know how to cook. For that matter you can smoke on any gas grill with two or more burners as well.

I agree with Klang, don't waste money on a cheapo metal offset cooker the will be neither a good grill or smoker. The bullet smokers work fine but you can't grill on them and you still have to load fuel during a long cook.

Anyway, for me it's more about the food than equipment. The only reason I have the large ceramic rig is because it's wife friendly (pretty color on the patio) and produces great Q without any of the work of adding fuel, mopping or using water pans. The computer pit minder allows me to light the fire, toss on the food, and go to work (or bed) and not fuss with it until the food is done. I'm not looking for a hobby or a social activity, I just want to eat good Q on a regular basis.

oc

Edit - you can use wood in any cooker, including a kettle grill, but you have to let the logs burn down to coals first.

[Ankf00]

It came with a pan which I fill with mesquite or hickory wood chips and place it directly on the coals. Verticals are tricky in heat management. It can be hard to control the fire and wood chips while trying not to open the lid. The side access port needs to be big in that respect. Aside from grilling space, the detractor for me would be the inability to throw in split logs, I can get all the aged oak I need from my friends' ranches nice and simple. don't have to bother with buying lump coals. and post oak is pretty clean and flavorless


One idea i'm trying to see if it helps is that I bought a pizza stone for the smoker. I believe it does 2 things. First, I think stops direct heat directly under the food. Second, I believe the stone regulates the heat because it will stay warmer longer than the air and body of the smoker. I put the stone on the bottommost rack. The stone is smaller diameter wise than the body, so it has room all around. I just started using it, so I'm still trying to see if it makes a big difference.
the stone will radiate very well thereby directly heating the meat, instead of the flames radiating the meat it will be the stone, or so I would think. stone has pretty high emissivity properties. you'd need another object in between the stone & the meat to block the direct radiation. it's not much different than propane grills heating lava coals. the diff would be your pizza stone is further in distance from your charcoal than lava coals are from a propane burner, so your pizza stone wouldn't reach as high of a temperature as the charcoal, whereas the lava coals are much closer to the burner in position and so are closer to the burner's temperature due to absorbing all the burner's radiation. or so goes my analysis :gomer:

I think you've got a good idea though, because the stone will eventually heat up nicely and if your coals start dying out, the stone can provide a stable, steady stream of heat energy to make up for the lack of it while you're changing out coals or cleaning out ash or whatever. you just have to wait for the stone to get up to temperature and lay some foil or something on top of it...


I'm itching for a cold smoker because I want to try making homemade bacon. yum. my mailing address is in your PM :D

[oddlycalm]

I One idea i'm trying to see if it helps is that I bought a pizza stone for the smoker. I believe it does 2 things. First, I think stops direct heat directly under the food. Second, I believe the stone regulates the heat
- snip -
I'm itching for a cold smoker because I want to try making homemade bacon. yum. I use a "pizza stone" and it works well. Mine happens to be a 30mm thick concrete piece made for the job, but it could be a terra cotta potting base from a garden store and the effect would be the same. It does prevent the fire from scorching the food closer to it and there is a noticeable thermal flywheel effect. I'd suspect it makes temp control easier, but on my ceramic it's already so stable I don't notice a difference.

Have you considered using an electric hot plate under your chip pan in your rig to turn it into a cold smoker? I normally hot smoke salmon but I've done cold smoking with a hot plate and made lox a couple times. Incredible flavor and a really silky texture. Works for jerky and should work fine for bacon. Get a box or Morton's Tenderquick cure and try it out. I'm assuming you mean Canadian style loin bacon, so finding loins is no problem. Finding uncured pork bellies for US style bacon is a much bigger challenge, though there are sources.

oc

[SteveH]

http://ec1.images-amazon.com/images/P/B000002PC9.01._SS500_SCLZZZZZZZ_V1115738724_.jpg

[Wheel-Nut]

oddlycalmAnyway, for me it's more about the food than equipment. The only reason I have the large ceramic rig is because it's wife friendly (pretty color on the patio) and produces great Q without any of the work of adding fuel, mopping or using water pans.

Those green eggs are cool. Have you ever experienced that "flashback fire" thing yet?

[devilmaster]

Have you considered using an electric hot plate under your chip pan in your rig to turn it into a cold smoker? I normally hot smoke salmon but I've done cold smoking with a hot plate and made lox a couple times. Incredible flavor and a really silky texture. Works for jerky and should work fine for bacon. Get a box or Morton's Tenderquick cure and try it out. I'm assuming you mean Canadian style loin bacon, so finding loins is no problem. Finding uncured pork bellies for US style bacon is a much bigger challenge, though there are sources.

oc

pounds head on table repeatedly

fricken ow. why didn't I think of that?? http://www.sportsinferno.com/forums/images/smilies/duh.gif

[eiregosod]

vertical smoker!

The slots are vertical so that the maggots in your smoked roadkill fall to the bottom. :gomer:

[Ankf00]

vertical smoker!

The slots are vertical so that the maggots in your smoked roadkill fall to the bottom. :gomer:
enjoy sucking down sheep stomach and haggis, bitch :p

[eiregosod]

enjoy sucking down sheep stomach and haggis, bitch :p

haggis?? wrong celtic country ;)

http://en.wikipedia.org/wiki/Fulacht_fiadh

[Ankf00]

meh, then shepard's pie and POH-TAH-TOHS :p

[oddlycalm]

Those green eggs are cool. Have you ever experienced that "flashback fire" thing yet? No flashbacks in three seasons. I'm guessing that's because the Kamado has around twice the interior volume of the largest Big Green Egg and also if fully carbonized fuel is used there is much less chance of a flashback. I use coconut shell extruded charcoal without any fillers or binders. A nice side effect of not having anything but carbon is that you only have the clean out the ash pit once a season.

Closing the draft control with a very hot fire then opening the dome a few minutes later is what normally causes a flashback. That's pretty much exactly what I do every time I grill steaks or tri-tip (bottom sirloin roast).

I start way hot, around 650F, sear for a couple minutes on each side, shut the draft control tight and let the dome temp fall to 400F and dwell (roast) until done. For 1.5" steaks the dwell is just a couple minutes but for a 3lb. tri-tip it's more like 12 minutes.

oc

[Racing Truth]

meh, then shepard's pie and POH-TAH-TOHS :p

Calling Spicoli! :p