I want a smoker

[JohnnyMack]

No Dean, not the kind you give out at tailgates.

Can some of you hillbillies tell me what brand is teh best?

No, I'm not going to make my own.

No, I don't want some ginormous thing that takes up half my backyard.

Get to it.

[Turd_Ferguson]

No Dean, not the kind you give out at tailgates.

Can some of you hillbillies tell me what brand is teh best?

No, I'm not going to make my own.

No, I don't want some ginormous thing that takes up half my backyard.

Get to it.I think you'll find some of the best smoker's are built by your local welder/fabricator, and if there business is a little slow, you might get a pretty good price.

[Oldnslo]

I love my hasty-bake.

[StoopTroup]

Johnny...they just don't make em like they used to...but I have a good idea what you're looking for. You'll find her someday. Keep looking. :D

http://www.crazy-frankenstein.com/pictures-files/crazy-faces-pictures/old-smoker.jpg

[Partial Qualifier]

Best thread about smoking, ever: http://www.soonerfans.com/forums/showthread.php?t=71375

some smoker recommendations can be found on the last page.

Most Ace Hardwares carry some Weber models; I found the one Dean recommended at the Ace on S. Western & 119th. Had to order the rib stands online.

[85Sooner]

The Big Green Egg. There is no other!

[My Opinion Matters]

Easy to use. Studry build. Good results. YWIA.

http://www.amazon.com/Masterbuilt-20070106-30-Inch-Electric-Smokehouse/dp/B00104WRCY/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1256831235&sr=8-1

[sooneron]

www.gatorpit.net

[CobraKai]

I love my Hasty Bake. It's great for smoking and grilling. I got mine off of Craigs List for a good price. They are very expensive new.

[SCOUT]

The Big Green Egg. There is no other!

Agreed

[Half a Hundred]

Look for some spare oil pipe. Look for a guy with a big shed full of welding equipment. That's going to be your best bet.

Of course, you could always go with Alton Brown's cardboard box approach.

[C&CDean]

There is only one smoker out there commercially that I can recommend. No, not the green egg. It's an overpriced grill. Nothing more, nothing less.

Get the Weber Smoky Mountain, they sell them at Ace Hardware up on Western, or you can buy them on-line. I recently purchased the 22" WSM, and it is basically twice the size of the regular WSM. They're not cheap (~$300) but they are the most consistent, easy to use smokers out there.

I smoked all the chow for the barbecue tailgate on the big one and one small one. I had to fire up the little one a second time to get the turkeys done. We're talking 15 full racks of ribs, 4 briskets, 120 sausages, 35 lbs. of country style ribs, and 2 turkeys.

Boarder will back up the WSM greatness. Leave the green egg for the egg heads who don't mind spending whatever the hell they cost for a novelty cooker.

[JohnnyMack]

There is only one smoker out there commercially that I can recommend. No, not the green egg. It's an overpriced grill. Nothing more, nothing less.

Get the Weber Smoky Mountain, they sell them at Ace Hardware up on Western, or you can buy them on-line. I recently purchased the 22" WSM, and it is basically twice the size of the regular WSM. They're not cheap (~$300) but they are the most consistent, easy to use smokers out there.

I smoked all the chow for the barbecue tailgate on the big one and one small one. I had to fire up the little one a second time to get the turkeys done. We're talking 15 full racks of ribs, 4 briskets, 120 sausages, 35 lbs. of country style ribs, and 2 turkeys.

Boarder will back up the WSM greatness. Leave the green egg for the egg heads who don't mind spending whatever the hell they cost for a novelty cooker.

OK I ordered the 18.5" one from Amazon. Ships for free and no sales tax. It was $239.

If it sucks I'm sending you the bill.

[85Sooner]

There is only one smoker out there commercially that I can recommend. No, not the green egg. It's an overpriced grill. Nothing more, nothing less.

Get the Weber Smoky Mountain, they sell them at Ace Hardware up on Western, or you can buy them on-line. I recently purchased the 22" WSM, and it is basically twice the size of the regular WSM. They're not cheap (~$300) but they are the most consistent, easy to use smokers out there.

I smoked all the chow for the barbecue tailgate on the big one and one small one. I had to fire up the little one a second time to get the turkeys done. We're talking 15 full racks of ribs, 4 briskets, 120 sausages, 35 lbs. of country style ribs, and 2 turkeys.

Boarder will back up the WSM greatness. Leave the green egg for the egg heads who don't mind spending whatever the hell they cost for a novelty cooker.

Really? lets see you get that weber to 700 degrees and cook without creating charcoal or lets see you set that weber to 205 and walk away for 15 hours and come back to it still at 205 with a perfectly smoked brisket. How bout pizza, can that weber handle that? :)

[LosAngelesSooner]

You want a smoker?

Voila!

http://us.123rf.com/400wm/400/400/robeo/robeo0709/robeo070900094/1717390.jpg

http://the-ex-smoker.com/wp-content/uploads/2009/01/chain-smoker.jpg

http://www.popsci.com/files/imagecache/article_image_large/files/articles/smoke.jpg
http://www.photographersgallery.com/i/full/chainsmoker_2716512.jpg
http://cm1.theinsider.com/media/0/116/6/amywinehouse-chestgrab.0.0.0x0.295x360.jpeg
http://www.news.com.au/common/imagedata/0,,5585090,00.jpg
http://www.virginmedia.com/images/Mickey-Rourke.jpg
http://www.allinnone.com/swf/brain-damage.jpg
http://www.apakistan.com/swf/smoking.jpg
http://www.dwingdwang.com/images/2007/09/dwingdwang_massive_huge_joint_weed_chronic_marijua na_pot_hot_girl_smoking_smoke_cigarette_sexy_babe_ burning_blazing.jpg
http://themeboss.com/wp-content/uploads/2009/05/sexysmoker400x340.jpg
http://arclightzero.files.wordpress.com/2008/12/smoking-4.jpg

I tried to include a myriad of options for you so you could find the kind of smoker you wanted.

I also tried to end it on a good note with the last two selections.

Good luck with the smoking!!!

:D

[LosAngelesSooner]

There is only one smoker out there commercially that I can recommend. No, not the green egg. It's an overpriced grill. Nothing more, nothing less.

Get the Weber Smoky Mountain, they sell them at Ace Hardware up on Western, or you can buy them on-line. I recently purchased the 22" WSM, and it is basically twice the size of the regular WSM. They're not cheap (~$300) but they are the most consistent, easy to use smokers out there.

I smoked all the chow for the barbecue tailgate on the big one and one small one. I had to fire up the little one a second time to get the turkeys done. We're talking 15 full racks of ribs, 4 briskets, 120 sausages, 35 lbs. of country style ribs, and 2 turkeys.

Boarder will back up the WSM greatness. Leave the green egg for the egg heads who don't mind spending whatever the hell they cost for a novelty cooker.****er.

You just made me hungry AND homesick.

L.A. has a lot of good things...real, genuine, good barbecue? Not so much. :(

[My Opinion Matters]

Really? lets see you get that weber to 700 degrees and cook without creating charcoal or lets see you set that weber to 205 and walk away for 15 hours and come back to it still at 205 with a perfectly smoked brisket. How bout pizza, can that weber handle that? :)

Why would you ever want a smoker to get to 700 degrees?

[C&CDean]

OK I ordered the 18.5" one from Amazon. Ships for free and no sales tax. It was $239.

If it sucks I'm sending you the bill.

Ask all the eggheads how much they paid for their trendy little ceramic POS.

[JohnnyMack]

Why would you ever want a smoker to get to 700 degrees?

I was wondering the same thing, but didn't want to appear dumber than I already am.

[85Sooner]

Ask all the eggheads how much they paid for their trendy little ceramic POS.

Yeah but they last forever and don't require the upkeep all of my other ones did. Hey each to his own right?

[85Sooner]

I was wondering the same thing, but didn't want to appear dumber than I already am.

It does it all. Get that puppy to 700 and put the ribeyes on for 2 minutes each side and they are like a steak out of ruth criss broilers.

[Okla-homey]

The Big Green Egg. There is no other!

abso-frickin-lutely. Would'nt have any other, and I'll probably be able to leave it to my kid when I kick the bucket since they are practically indestructible.

[Okla-homey]

The Big Green Egg. There is no other!

abso-frickin-lutely. Would'nt have any other, and I'll probably be able to leave it to my kid when I kick the bucket since they are practically indestructible.

[JohnnyMack]

I don't make big lawyerin' dollars so I went with the Weber. :P

[btk108]

hiccup

[GottaHavePride]

Or you could REALLY shell out and get one from Kamado. ;)

[soonerinabilene]

i bought a cheap new braunfels from academy 4 years ago for $89, and love it. the equipment isnt what makes the bbq good.

[GottaHavePride]

Exactly! Just save some time and get over to Jones Good *** BBQ and Foot Massage.


WPkMUU9tUqk

[Boarder]

WSM is awesome. Of course I'd love to have a Big Green Egg but they're so ridiculously high.

And yes, you can basically leave a WSM alone for hours and it will be the same when you get back. I've done an 18 hour smoke with minimal tending. The "new" Kingsford has been the only downfall of the WSM. It takes a bit more tending.

And, JM, for anything you possibly need to know about the useage of a WSM, go here: http://tvwbb.infopop.cc/eve

Oh yeah, get a Weber chimney starter. There's no equal.

[Boarder]

Best thread about smoking, ever: http://www.soonerfans.com/forums/showthread.php?t=71375

some smoker recommendations can be found on the last page.

Most Ace Hardwares carry some Weber models; I found the one Dean recommended at the Ace on S. Western & 119th. Had to order the rib stands online.
That really was a great thread.

[85Sooner]

What?????????????????$700.00 is a rich guys toy???????????????????

Man that is cheap in our day and age for an item that will do what it does. I am starting to thing I am dealing with folks from the Flea market. Come on Sooners are we that poor?

[SCOUT]

I only spent $575 for my large green egg. I may be an egghead, but I wouldn't trade it for any other kind of grill/smoker. It literally does both equally well. I have had it for 6 years and it still looks and functions like brand new. Homey is right. I will probably give this to my kids.

[SOONER44EVER]

I have a New Braunsfels Bandera. I've had if for over 15 years and it still works like new. You can smoke or grill on it. I use it mostly for smoking. The grill isn't very big but the smoke chamber is huge. Its heavy duty but the wheels make it easy to move. I think I paid $179 but I bet its quite a bit more now. It looks like this:

http://www.charbroil.com/bps/char-broil/char-broil/product/images/1_1_03205610_large.jpg

http://www.gwiv.com/BanderaBarbecue10.jpg

[LosAngelesSooner]

^^^ That is the one my dad had for years.

[12]

SPROINGGOINGOINGoinoinoinlng

[C&CDean]

For $700 I can buy 3 WSMs, and smoke enough pig to feed Red China for a week.

I've got a grill for grilling. It's a whole different concept. An egg probably cooks a better steak than my grill (maybe), but I simply ain't buying that an egg can smoke as well as a WSM. Like Boarder says, you can get her going in the morning, go take care of your business all day, come back and it's still sitting there at about 205 or so. Very consistent, very good.

Of course your method of cooking, rub, smoking wood, etc. all need to be right too. That goes for any smoker.

[KC//CRIMSON]

I have a New Braunsfels Bandera. I've had if for over 15 years and it still works like new. You can smoke or grill on it. I use it mostly for smoking. The grill isn't very big but the smoke chamber is huge. Its heavy duty but the wheels make it easy to move. I think I paid $179 but I bet its quite a bit more now. It looks like this:

http://www.charbroil.com/bps/char-broil/char-broil/product/images/1_1_03205610_large.jpg

http://www.gwiv.com/BanderaBarbecue10.jpg

Speaking from experience, this is what the professionals use a lot behind the scenes. You won't find any WSM or goofy green eggs helping someone win a BBQ world championship, but the one above you will.

http://www.soonerfans.com/forums/showthread.php?t=131142&highlight=memphis

[JohnnyMack]

Speaking from experience, this is what the professionals use a lot behind the scenes. You won't find any WSM or goofy green eggs helping someone win a BBQ world championship, but the one above you will.


I don't wanna win a world championship. I just wanna smoke some turkeys and ****.

[C&CDean]

Speaking from experience, this is what the professionals use a lot behind the scenes. You won't find any WSM or goofy green eggs helping someone win a BBQ world championship, but the one above you will.

http://www.soonerfans.com/forums/showthread.php?t=131142&highlight=memphis

Wrong again my uber liberal friend.

Yeah, I know you went to Memphis, yada yada yada. I've seen plenty of competetive BBQ folks use WSMs "behind the scenes" and then move the meat into their presentation cookers. I have not ever seen anybody use an egg though.

Any decent smoker will cook the meat if you work it right. What a WSM does is let somebody who is a rookie cook make great smoked meat, and someone who is a BBQ pro make top-drawer BBQ.

[KC//CRIMSON]

I don't wanna win a world championship. I just wanna smoke some turkeys and ****.

"My name is JohnnyMack and I BBQ like an amateur."

[btk108]

Man...this is like a Offense/Defense thread....

[btk108]

:pop:

[KC//CRIMSON]

Wrong again my uber liberal friend.

Yeah, I know you went to Memphis, yada yada yada. I've seen plenty of competetive BBQ folks use WSMs "behind the scenes" and then move the meat into their presentation cookers. I have not ever seen anybody use an egg though.

Any decent smoker will cook the meat if you work it right. What a WSM does is let somebody who is a rookie cook make great smoked meat, and someone who is a BBQ pro make top-drawer BBQ.

Wrong again my spike to the taint reich wing friend, professionals point and laugh at your silly Webber!

You may have saw them at your local hillbilly wannabe BBQ chmpionship, but not with the big boys.

[btk108]

Ding, Ding...Ding, Ding.....and in this corner.....

[btk108]

I don't wanna win a world championship. I just wanna smoke some turkeys and ****.

See what you started!

[JohnnyMack]

"My name is JohnnyMack and I BBQ like an amateur."

Dude I'll be lucky if I don't burn my goddamn backyard down.

[85Sooner]

The thing is the green egg will do it all very well. So if you want something that can replace a smoker, grill, your oven, stove top, then it is a great way to go. It is rather cultish tho but a very fun group.

[Williesan]

OK I ordered the 18.5" one from Amazon. Ships for free and no sales tax. It was $239.

If it sucks I'm sending you the bill.

You would have known what to buy if you would have called me first. :mad:

Here's a hint:
http://www.charbroil.com/Consumer/product_detail_m.aspx?ProductSeriesID=50&Name=Longhorn+Smoker

You would have known what to buy if you would ever bring your so called BBQ-lovin' self out to my place to have some real BBQ. :mad: :mad:

Here's another hint:
http://www.charbroil.com/Consumer/product_detail_m.aspx?ProductSeriesID=50&Name=Longhorn+Smoker

Have I **ever** steered you wrong in the matters of BBQ???? :confused:

Zheesh.

Williesan

[JohnnyMack]

Where the **** am I gonna put that big *** thing in my backyard?

[Oldnslo]

The Big Green Egg is a cult, and it's members are brainwashed.

The HastyBake is the real deal. It grills. It smokes. It does it all, and in style.

[Breadburner]

The Big Green Egg is a cult, and it's members are brainwashed.

The HastyBake is the real deal. It grills. It smokes. It does it all, and in style.

Yip Yip.....

[stoopified]

You want a smoker?

Voila!

http://us.123rf.com/400wm/400/400/robeo/robeo0709/robeo070900094/1717390.jpg

http://the-ex-smoker.com/wp-content/uploads/2009/01/chain-smoker.jpg

http://www.popsci.com/files/imagecache/article_image_large/files/articles/smoke.jpg
http://www.photographersgallery.com/i/full/chainsmoker_2716512.jpg
http://cm1.theinsider.com/media/0/116/6/amywinehouse-chestgrab.0.0.0x0.295x360.jpeg
http://www.news.com.au/common/imagedata/0,,5585090,00.jpg
http://www.virginmedia.com/images/Mickey-Rourke.jpg
http://www.allinnone.com/swf/brain-damage.jpg
http://www.apakistan.com/swf/smoking.jpg
http://www.dwingdwang.com/images/2007/09/dwingdwang_massive_huge_joint_weed_chronic_marijua na_pot_hot_girl_smoking_smoke_cigarette_sexy_babe_ burning_blazing.jpg
http://themeboss.com/wp-content/uploads/2009/05/sexysmoker400x340.jpg
http://arclightzero.files.wordpress.com/2008/12/smoking-4.jpg

I tried to include a myriad of options for you so you could find the kind of smoker you wanted.

I also tried to end it on a good note with the last two selections.

Good luck with the smoking!!!

:DOK this thread is wortless because of pics. :)

[C&CDean]

Wrong again my spike to the taint reich wing friend, professionals point and laugh at your silly Webber!

You may have saw them at your local hillbilly wannabe BBQ chmpionship, but not with the big boys.

Only the limp-wristed indie boys with punch cards for buy 12 abortions get one free cards would laugh at a WSM.

[1890MilesToNorman]

I'll settle this, each of you send me some ****ing BBQ from yer smokers and I'll be da judge! I cain't get any good stuff up here so I am willing to help with this dispute. :D

[btk108]

I'll settle this, each of you send me some ****ing BBQ from yer smokers and I'll be da judge! I cain't get any good stuff up here so I am willing to help with this dispute. :D

now THERE'S a winner.....

[sooner ngintunr]

I'll stick with my cranker for BBQ.

If I ever feel the need to regress my BBQ, I'll get one of those silly smokers.:P:D

[Curly Bill]

After reading this thread last night, there I was today on Amazon checking out the WSM. I haven't taken the plunge yet, but it's tempting.

[JohnnyMack]

2 chickens. On the smoker. Will report back with pics.

[Curly Bill]

Heck ya JM, let us know how it goes.

I'm going to end up getting one of these things yet.

[Williesan]

Where the **** am I gonna put that big *** thing in my backyard?

I put that thing in my back yard at my old house - and still had plenty of room. Your backyard is just as big as that.

You find a corner or put it on the side of the house if you don't want it in the line of sight.

But the deed is done. I expect good pulled pork or brisket the next time we come over. :pop:


Williesan

[sooneron]

I have an issue putting anything named longwhorn in my backyard, but that looks nice and close to what I want for a replacement.

[JohnnyMack]

OK so I have a bone-in turkey breast I'm gonna do later in the week. Was thinking of throwing some pork on along with it. Any specific types that are better, worse, easier or harder? Butt, shoulders?

[Boarder]

Pork butt is the easiest thing to smoke. It's virtually fool proof.


Virtually.

And, Pork butt IS the shoulder. Go to Sam's and get a two pack of bone in boston butt roasts. Put on rub and put them on the bottom rack (with the turkey on top). Stick a thermometer in the pork and leave them there until they get to 205. Then foil for an hour or so off the grill (like in an ice chest full of towels) and pull.

[C&CDean]

OK so I have a bone-in turkey breast I'm gonna do later in the week. Was thinking of throwing some pork on along with it. Any specific types that are better, worse, easier or harder? Butt, shoulders?

Get a pork butt (it's also called a shoulder roast).

With mine I rub some spicy brown mustard all over it, then put on Head Country rub. Let it set for a few hours, then put her on the smoker. Pork butt needs to smoke for a long time. I typically smoke it for about 8-10 hours. When it's done, wrap it tightly in foil, and then let it set until it cools. When it's cooled down, you should be able to open the foil, and shred the pork apart with a fork or your fingers.

You're gonna find the key is the temp you've got the smoker at, the rub, and the wood. You can't go wrong with ~200 degrees, Head Country, and pecan.

[Boarder]

http://home-and-garden.webshots.com/slideshow/230065118MZZRMV

http://thumb10.webshots.net/t/22/22/6/20/69/230762069TThGQQ_th.jpg (http://home-and-garden.webshots.com/photo/1230762069062315930TThGQQ)

[Boarder]

Btw, for that turkey, you really need to brine it first or they tend to be dry. Or, do a whole turkey, the extra fat helps to keep it moist. Brining is the way to go, though.

[C&CDean]

If you want a good turkey brine peem me. Momma makes it and I think the only ingredients are kosher salt, water, brown sugar, peppercorns, and bay leaves. Makes a damn fine smoked turkey.

[JohnnyMack]

Get a pork butt (it's also called a shoulder roast).

With mine I rub some spicy brown mustard all over it, then put on Head Country rub. Let it set for a few hours, then put her on the smoker. Pork butt needs to smoke for a long time. I typically smoke it for about 8-10 hours. When it's done, wrap it tightly in foil, and then let it set until it cools. When it's cooled down, you should be able to open the foil, and shred the pork apart with a fork or your fingers.

You're gonna find the key is the temp you've got the smoker at, the rub, and the wood. You can't go wrong with ~200 degrees, Head Country, and pecan.

Can you send me some pecan? plzkthx.

[KC//CRIMSON]

Get a pork butt (it's also called a shoulder roast).

With mine I rub some spicy brown mustard all over it, then put on Head Country rub. Let it set for a few hours, then put her on the smoker. Pork butt needs to smoke for a long time. I typically smoke it for about 8-10 hours. When it's done, wrap it tightly in foil, and then let it set until it cools. When it's cooled down, you should be able to open the foil, and shred the pork apart with a fork or your fingers.

You're gonna find the key is the temp you've got the smoker at, the rub, and the wood. You can't go wrong with ~200 degrees, Head Country, and pecan.

+1 and if you really want to add flavor and tenderness to the pork, inject it with a homemade marinade.

[Oldnslo]

Tonight I'm GRILLING steaks on the HastyBake. Rib eyes. This weekend, I'll smoke up some brisket, which is about as easy as falling off a bicycle onto a rail spike.

Did I mention that I love the HB?

[Curly Bill]

Hey JM!

Gimme an update on how the smoker is working out. I was on Amazon tonight and came close to ordering one.

[sooner ngintunr]

.http://img18.imageshack.us/img18/5043/30x20.jpg

Better than a smoker. Over Red Oak coals. YWIA.

[JohnnyMack]

Hey JM!

Gimme an update on how the smoker is working out. I was on Amazon tonight and came close to ordering one.

Just go ahead and get one you big *****.

I love it. I'm borderline obsessed.

Easy to use and fun. I kind of liken it to fishing. Something you only have to half assedly pay attention to what you're doing.

I've been doing ribs pretty regularly to try and get a recipe down that I love. I have a little notebook that I write down my methods in, make adjustments each week, etc.

We did a turkey on it for Thanksgiving, it was super easy and turned out really good.

I wouldn't say it's idiot proof, but it's damn near south oval proof.

[Curly Bill]

Cool, thanks.

If it's close to idiot proof I should be golden!

I like the fact that it's not super labor intensive -- I tend to shy away from that! :D

[JohnnyMack]

Any of you "experts" have any opinions on bbq sauce? I know Head Country is kind of the fall back around these parts, but has anyone else come across something they swear is as good?

Seems like most items you see in a store are some sort of ketchup derivative (HFCS) or have MSG in them.

And no, I'm not making my own.

[Tulsa_Fireman]

I'd say Selmon Brothers, but I can't find it anymore.

And not just because of football glory. That was easily the best sauce I have had. Not crazy sweet, not crazy funky, not ketchup-y, just damn good sauce.

[NormanPride]

The best I've had is Barbecue Station down in San Antonio, but good luck getting it up in T-town.

You should do something with beer, considering your love for it.

[sooneron]

Head Country has HFCS. I would know, I have a gallon of it in the downstairs fridge.

I liked Selmon's too. I really liked their hot.
I seem to remember Elmer's as being pretty good. I may have that confused with another place in Tulsa, tho.

[OUDoc]

I'd say Selmon Brothers, but I can't find it anymore.

And not just because of football glory. That was easily the best sauce I have had. Not crazy sweet, not crazy funky, not ketchup-y, just damn good sauce.

I second the Selmon's. I think Crest has it in OKC. Other than that, it's become hard to find.

[sooneron]

You can get it at Homeland in Norman. I got it there back in the fall.

[Crucifax Autumn]

I hate to recommend anything based in asstin, but Stubbs is my favorite. It's not ketchuppy and it's not sweet. It's nice and bold. I love their spicy varieties, but they have milder versions as well. They also have one of the better hot wing sauces I've ever had out of a bottle.

[KC//CRIMSON]

Any of you "experts" have any opinions on bbq sauce? I know Head Country is kind of the fall back around these parts, but has anyone else come across something they swear is as good?

Seems like most items you see in a store are some sort of ketchup derivative (HFCS) or have MSG in them.

And no, I'm not making my own.

Get online and order some Corky's brand BBQ sauce, they're all awesome. The regular and new "Apple" is really good. My current fave.

Memphis Tennessee World Renowned BBQ Sauce
Corky's Award Winning Sauces and Dry Rub Seasonings for Ribs and Barbecue

New Apple Flavor

http://ecx.images-amazon.com/images/I/41zxQMUyGvL._SS500_.jpg

[C&CDean]

Depends on what you like JM. I've tried probably 30 different barbecue sauces. I've also made a bunch of different sauces from recipes. For me, it's Head Country Hot. I've found better wimpy sauces, but HCH is by far the most consistent for me. Of course I can't stand sweet, syrupy BBQ sauce. I mean I'll eat it if somebody is serving it, but it's not what I prefer.

Corky's sauces tend to be sweet, but they are pretty good.

If you haven't tried this yet, do it:

After you have completely finished smoking your ribs and they're right on that perfect edge of sticking together in a rack - but wanting to fall apart at the same time, throw them on the grill over high heat and slather them in HCH. Flip them a few times, and keep slathering. When they get a little crispy pull them off. Perfect wet ribs that will remove your face.

[Curly Bill]

I hate to recommend anything based in asstin, but Stubbs is my favorite. It's not ketchuppy and it's not sweet. It's nice and bold. I love their spicy varieties, but they have milder versions as well. They also have one of the better hot wing sauces I've ever had out of a bottle.

Right on brother, I like Stubbs as well.

[Crucifax Autumn]

It's hard to find out here, so when I do find it I stock up.

[Curly Bill]

The WalMarts here in Texas always have it.

[btk108]

Back to the Smoker. On my annual pheasant pilgrimmage this year, my host (an excellent cook) again bragged about his Traeger. I've got to admit it's freakin awesome, so what's the minuses?

[Crucifax Autumn]

The WalMarts here in Texas always have it.

Here they do sometimes...and Food 4 Less does sometimes...and Smith's does sometimes. Was way easier in Texas when pretty much everyplace had every Stubb's variety.

[Williesan]

Any of you "experts" have any opinions on bbq sauce? I know Head Country is kind of the fall back around these parts, but has anyone else come across something they swear is as good?

Seems like most items you see in a store are some sort of ketchup derivative (HFCS) or have MSG in them.

And no, I'm not making my own.

Selmon Brothers isn't bad. Neither is Billy Sims. HC is a good standby if you are out good stuff. I've seen Selmon Brothers recently - I think it was at Reasor's or Homeland. Both stores usually have a decent selection of local stuff.

If you are feeling adventurous on a pork dish, pick up either of the sauces indigenous to the Carolinas: a vinegar-based "dip" (found in western North Carolina - Lexington/Greensboro area) or the yellow sauce (I've found it in South Carolina (try Maurice's - http://www.mauricesbbq.com/) - also heard it's found in Eastern NC as well.) A word of warning - both of these are acquired tastes. Don't overspend or buy too much. I bought a 4oz bottle at Lexington BBQ #1 and it lasted me a year. Granted, it was while my wife was pregnant with our daughter (just opening this stuff would gag her) so I used it sparingly. Once I started smoking pork shoulders myself, it went fast.

Avoid anything that is made north of Kansas City or west of Texas. **Trust me on this one** I made the mistake of trying "BBQ" outside of Providence one time in my many travels for Wally. I tried their "sauce" on the ribs and it was essentially ketchup. I asked for something with a little more flavor. I got ketchup with black pepper in it. When the manager asked "If I liked their 'hot sauce'?" I replied with a resounding no and why. I also made sure to enhance a bit of southern drawl into that response. There was a "deer in headlights" expression followed quickly by a Nor'eastern "Oh s***."

If none of this advice works for ya, and since you don't feel that adventurous, I'll make you some later this spring. (I'm almost out, and need to get a fresh batch going.) Let me know if you want some, JM.

Williesan

[proud gonzo]

I'm not going to bother to read this whole thread, so who knows if you're even still talking about smokers... but anyway, my fiance just got one of these for his birthday :
http://images.cabelas.com/is/image/cabelas/s7_513587_imageset_02
Cabella's Premium 7-in-1 cooker/smoker.
He smoked some amazing venison on it. Made venison jerky, a whole chicken, a pork roast. Smoker kicks ***.

[My Opinion Matters]

I'll second the recommendation for an LP smoker. It's a lazy man's dream smoker. Just refill the wood chips and water pan as often as needed, and you're set.

[sooneron]

Stubbs? Srsly? You guys mentioning Stubbs are in the illustrious company of one Sic'em on that one. Stubbs is flippin everywhere. I can find it at any supermarket in NJ. Yes, flippin NJ! They are now no different than Bullseye. :rolleyes:

I second Dean's suggestion for what I call Searing the ribs just before eating them. I did it in a competition last year and did pretty well - 3rd and most judges said it was a three way tie, for the most part.

[C&CDean]

No **** on the Stubbs. That is average bbq sauce - at best. Hell, KC Masterpiece or any of the ho hum average sauces are better than stubbs. And their "wicked wing sauce" or whatever they call it is the gag. Stubbs sucks.

[SoonerEMT]

Planning on firing up the smoker tomorrow with some hickory, to enjoy the springlike weather, a pork shoulder and a couple racks of ribs...

Head Country is the sauce I usually use, but I have used some of the sauce from Mac's BBQ in Skiatook as well. Of course, if the ribs are cooked right, you don't need any sauce at all...

[sooner ngintunr]

Of course, if the ribs are cooked right, you don't need any sauce at all...

This. I ****ing hate sauce on ribs. Whats the point? You might as well just cook them in the oven then.

[JohnnyMack]

This. I ****ing hate sauce on ribs. Whats the point? You might as well just cook them in the oven then.

If you use sauce to drown your ribs then yes, it can overpower all the other elements. However a nice amount of sauce used in conjunction with rubs, smoke, seasoning, etc. can make for a bonerjams experience.

[Crucifax Autumn]

No **** on the Stubbs. That is average bbq sauce - at best. Hell, KC Masterpiece or any of the ho hum average sauces are better than stubbs. And their "wicked wing sauce" or whatever they call it is the gag. Stubbs sucks.

KC MAsterpiece is horrible. It's friggin' ketchup that someone took a **** in.

[SicEmBaylor]

Stubbs? Srsly? You guys mentioning Stubbs are in the illustrious company of one Sic'em on that one. Stubbs is flippin everywhere. I can find it at any supermarket in NJ. Yes, flippin NJ! They are now no different than Bullseye. :rolleyes:

I second Dean's suggestion for what I call Searing the ribs just before eating them. I did it in a competition last year and did pretty well - 3rd and most judges said it was a three way tie, for the most part.

It's not the sauce I loved -- it's the actual restaurant. It used to be fantastic, but they changed the menu and serving style and now it really sucks monkey ***. Which is a shame because it used to be fantastic.

[Crucifax Autumn]

What did they do, denounce the blues?

[SicEmBaylor]

Here's how much I used to love Stubbs:

Back in the day, a friend of mine and I decided to make a trip down to Austin to eat dinner at Stubb's. Now, Stubb's is located at an intersection (9th and Red River if memory serves me). So, we're on one side of the street and we have to cross. It's a three lane street and the light is red but with the "do not cross" sign lit up.

To make a long story short, I cross the intersection and get hit by a car traveling pretty fast (25-30 mph I guess). My friend tells me I went flying through the intersection and then skidded across the pavement like a stone on a pond. I actually remember this...things slowed down and I thought to myself, "Well I'm either paralyzed or dead." Amazingly, I was relatively uninjured except for some scrapes and one leg that I couldn't walk on.

So, all these cars are stopped and people are on their cell phones calling 911. The guy who hit me (A UT student) comes over and asks if I'm okay. I ask for help getting into Stubb's where I'm seated and proceed to order my appetizer of onion rings which WERE the best in the world.

About this time, a firetruck and EMT show up along with a couple of squad cars and they shut the intersection down and everyone is out there looking for me. I wasn't in much of a mood to go to the hospital even though my leg was in an enormous amount of pain. I came to Austin to eat at Stubb's not to sit in the ER.

So, they eventually left and my leg was in an unbelievable amount of pain. However, I still enjoyed my meal and then had to have my friend drive my us back to Waco in my car.

Later that night or early morning, I finally got scared that maybe I was bleeding internally or something and decided maybe I should get checked out. My friends took me to the Hillcrest ER in Waco where a large dark-colored nurse yelled at me for being stupid in Austin and not going to the ER there.

As it turns out, I walked away without any broken bones but my leg was almost TOTALLY black with bruising from the ankle to my upper thigh and I couldn't walk well for about a month.

THAT is how much I loved Stubb's.

[SicEmBaylor]

What did they do, denounce the blues?

The atmosphere is more or less the same, but the food is totally different and by different I mean not nearly as good.

[Crucifax Autumn]

That guy that hit you shouldn't have been texting.

[Crucifax Autumn]

The atmosphere is more or less the same, but the food is totally different and by different I mean not nearly as good.

That sucks that they ruined a really good thing. I don't regret not being able to go anymore!

[SicEmBaylor]

That guy that hit you shouldn't have been texting.

Well, it was my fault. There were cars stopped at the red light in the first two lanes with the 3rd lane closest to Stubb's empty. Well, when I was half-way across the street just in front of the middle car stopped at the light it went green. At the same time this dude who was driving down the street saw the light went green so he continued through the intersection. Basically, I stepped into that 3rd lane just as he was driving through it and he hit me. He couldn't see me because I'm a short guy and I was hidden by the first two cars.

There's really nothing he could have done. I wasn't about to make a big deal out of something that was my fault, so I told him he was fine and he could go and not to worry about it. He did come into the restaurant to check on me once more and he offered to buy me a beer. I was underage at the time, but I wish I'd let him buy me one now!

He was a nice guy...for a Whorn.

[C&CDean]

I'm pretty sure that was your head that got hurt, not your leg.

[SicEmBaylor]

That sucks that they ruined a really good thing. I don't regret not being able to go anymore!

What I loved most were their burgers and onion rings. They took the burgers totally off the menu, and they changed the recipe for the onion rings and they're no where near as good as they are now.

So, I ordered the brisket dinner and the brisket was full of fat. Very little edible meat..it was just all fat. Ehk.

[soonerinabilene]

absolutely wild is a pretty good store bought sauce, and i second the giy who said macs in skiatook.

[SicEmBaylor]

I'm pretty sure that was your head that got hurt, not your leg.

Amazingly, I managed to not hit my head on the concrete. If I had I think I'd be dead.

[Crucifax Autumn]

Amazingly, I managed to not hit my head on the concrete. If I had I think I'd be dead.

But I bet you still woulda went in to eat.

[SicEmBaylor]

But I bet you still woulda went in to eat.

Damn right. I'm hardcore.

[stoopified]

A smoker? Count me out,unless she is really HAWT.

[Crucifax Autumn]

Yeah, they can't hold their breath long enough to be effective.

[sooneron]

one time at Stubbs...Blah blahblahblahblahblahblahblahblahblahblahblahblahbl ahblahblahblahblahblahblahblahblahblahblahblahblah blahblahblahblahvblahvvblahblah

blahbity blah blah blah my VW miatablahblah blah blah bridesmaid for the ex gf blahblah blah blah blahblah blah blah blah blah blah blah blah blah

the south will rise again blahblah neo cons blah blah blah blah blah blah blah blah blah blah blah blah blah blahbity blah blah

you don't say?:D

[Crucifax Autumn]

Wow...That wasn't nearly as entertaining as the real stories.

[SicEmBaylor]

Wow...That wasn't nearly as entertaining as the real stories.

It is a pretty good summary though.
He left a lot out....like Branson, the freshman drama major, the two skank hoes who showed up at my door trying to shake me down for money...

Good times. Good times.

[Crucifax Autumn]

And midget fantasies.

[Curly Bill]

KC MAsterpiece is horrible. It's friggin' ketchup that someone took a **** in.

Yup, it sucks.

Not a fan of Head Country either.

[Crucifax Autumn]

But if there was a PLACE called Head Country and it was named as such for a good reason I'd move yesterday!

[SunnySooner]

LMAO, ya know you're on a Sooner board when a smoking/BBQ thread has 118 replies.

Prolly the only time I'll ever agree with LAS, makes me hungry and homesick too.:(

[btk108]

annnnddddddddd the Posse jacks the thread....*LOL*

[JohnnyMack]

1. Do you wankers have rub recipe you'd like to share? Or is it just a bunch of **** from your spice cabinet that you SWEAR is the bestest most secretest thing ever?

2. Boarder, you had some pics of some hot wings you did on the smoker. Can you give me some specifics on that. I'd like to try that next time I fire it up.

[NormanPride]

Let me tell you JM. I have this awesome rub that uses salt and pepper... but the real secret is to use a leeeeetle bit of powdered garlic. Not too much, though... that ****'ll sneak up on you.

[C&CDean]

I have a little jalapeno honey rub and poser butt rub from Boarder. They're both good. All that being said, I still haven't found anything as consistent as Head Country Champeenship Seasoning. It's pretty much fail proof.

If you wanna try something different, buy some beer and brat mustard (more horseradish than regular hot mustard) and slather it all over your ribs or brisket first. Then put the rub on. I've done that the past couple batches, and everyone likes it even better than regular. You can't really taste the mustard at all, but it add/does something to the meat that makes it taste damn fine.

[SoonerEMT]

All that being said, I still haven't found anything as consistent as Head Country Champeenship Seasoning. It's pretty much fail proof.

I

I agree completely with this... I use the Head Country seasoning for all sorts of things...

But when it comes to ribs, I use a little of the HC and a lot of brown sugar, then let them sit for about 30 minutes before throwing them on...

4.5 hours later and those ribs are perfect... I eat them without adding any sauce, but always have it around for those who need it...

I do have a couple of deer hindquarters that I am thinking about smoking though, and that is something I haven't smoked before... Any suggestions??

[C&CDean]

Same thing on the deer. Hot mustard and HC. I've smoked elk roasts like that and they're very much like brisket. Only no fat.

[Boarder]

I brined the wings like a turkey, but just for about 3 hours. Rinse, then smoke. I didn't put any rub on them. I'd probably put a bit, now. Then after they were done I tossed them in some A1 marinade (not A1 sauce). I'll have to look at the pics again. They smoked for a couple of hours until the meat started pulling back from the bones and a bunch of the fat was rendered off. Delicious.

[soonerinabilene]

a simple rub is salt, pepper, garlic powder, a touch of onion powder, and paprika. the last few times ive done ribs ive let them soak overnight in cherry coke, and they turned out phenomenal. pure apple juice or cider is a good marinade also. but you cant go wrong with the head country seasoning, although im not a huge fan of the sauce. also, the last hour that your ribs or brisket are on the smoker, pour some squeeze on butter all over the top. ywia.

[Partial Qualifier]

Threads like this one make me damn hungry. :mad:

[Boarder]

http://hphotos-sjc1.fbcdn.net/hs105.snc3/15322_396313791312_716201312_3923664_4586621_n.jpg

The recipe still works very well.

[proud gonzo]

dang it, i should not have looked at this thread so late...now i'm hungry for barbecue.
:les: THANKS A LOT, BOARDER!

:mad:

[Spray]

Just to throw another option out there- my Dad bought me a Cookshack smoker for Christmas. It is electric, but my first batch of ribs were pretty damn good- and for an amateur like me it was real easy. They can be pricy, but you would be supporting a local OK business, as they are located in Ponca City.

Here's the link: http://www.cookshack.com/residential-barbecue-smokers

[Boarder]

Good Lord, $1700? :eek:

[NormanPride]

The smaller one is only 600 I think... That's still Bruce-level though.

[Tulsa_Fireman]

Bass Pro has an electric cabinet smoker for $150 bucks if I remember right.

We have one up here at the station and it's idiot proof. Works like a champ. You can't exactly bust out fifty briskets and a wal-mart full of chicken, but given the ease in temperature regulation and the ability for one to tend his beer more than his coals, I HIGHLY recommend one for the beginning smoker.

[JohnnyMack]

Just used my last bag of blue Kingsford. Any advice on something else I could try? Brands? I've heard lump is a pain to use.

[Boarder]

Good luck. I haven't found anything remotely as good as old Kingsford or the Rancher Brand that Home Depot had a couple of years ago (I wish I had bought a couple of pallets).

Regular Kingsford is what I use but I'm not thrilled with it. I hate using lump, even though lots of people swear by it. It's just weird. I may have to give it another try, though.

I tried some off brands (the one at Homeland, for instance) and they truly do suck. They light slow, burn off fast, and leave a ton of ash. THey're pretty much worthless for smoking.

[C&CDean]

Do NOT use lump. The heat is way too inconsistent.

I saw some Kingsford "100% hardwood" charcoal the other day somewhere. It was like twice the price of regular Kingsford. I can't remember where I saw it though, and like a dumbass, I didn't buy several bags.

[Okla-homey]

Bass Pro has an electric cabinet smoker for $150 bucks if I remember right.

We have one up here at the station and it's idiot proof. Works like a champ. You can't exactly bust out fifty briskets and a wal-mart full of chicken, but given the ease in temperature regulation and the ability for one to tend his beer more than his coals, I HIGHLY recommend one for the beginning smoker.

Great. Now we know our TFD heroes drink on duty. That's just super. :eek:

[Curly Bill]

I finally took the plunge and bought me a 18.5" Weber Smokey Mountain smoker. I know I'm a little late to the party compared to some of ya, but I'm anxious to get it and get started.

Bought it off Amazon when the price dropped to $270 - it has been higher most of the summer.

[Position Limit]

i've owned several smokers/grills. 2 okie joes, webber, custom built cast iron, etc.. but the one i currently own is in a totally different league than anything out there. it's the Hastybake. it's cost me about $900 and if it was stolen out of my backyard i would immediately go buy another. it's not smoker, its a piece of machinery. manufactured in tulsa since the 1950's. webber is corporate trash sold at walmart. the green egg is yuppy trash. go get you a hasty bake and enjoy manhood. this thing pisses on all others. cult status.

[JohnnyMack]

i've owned several smokers/grills. 2 okie joes, webber, custom built cast iron, etc.. but the one i currently own is in a totally different league than anything out there. it's the Hastybake. it's cost me about $900 and if it was stolen out of my backyard i would immediately go buy another. it's not smoker, its a piece of machinery. manufactured in tulsa since the 1950's. webber is corporate trash sold at walmart. the green egg is yuppy trash. go get you a hasty bake and enjoy manhood. this thing pisses on all others. cult status.

For what I use it for, my Weber does just fine, Bruce.

[Sooner in Tampa]

I finally took the plunge and bought me a 18.5" Weber Smokey Mountain smoker. I know I'm a little late to the party compared to some of ya, but I'm anxious to get it and get started.

Bought it off Amazon when the price dropped to $270 - it has been higher most of the summer.
I am looking at these same smokers...Amazon has one this morning for $257

I don't care good a smoker reports to be...I am not dropping $1K one it...i.e. Hastybake

[Position Limit]

For what I use it for, my Weber does just fine, Bruce.

nothing like a steady diet of hotdogs and hamburgers, chief.

[JohnnyMack]

nothing like a steady diet of hotdogs and hamburgers, chief.

I don't use my WSM to grill on, slapnuts.

[Position Limit]

when i think of webers, i think of grills and the suckers who use them, sucka.

[Curly Bill]

Wait til Dean gets in on this, someone's gonna be in trouble. :D

[JohnnyMack]

when i think of webers, i think of grills and the suckers who use them, sucka.

Enjoy your pissing match. You're currently in the lead. Because, well, you're the only one who gives a ****.

[Curly Bill]

Come on JM, the dude's got $1,000 to spend on an outdoor cooker, he's obviously better than us. ;)

[Position Limit]

Enjoy your pissing match. You're currently in the lead. Because, well, you're the only one who gives a ****.

you started it. i was just offering up sage advice. the weber is a perfectly fine gateway grill/smoker. it was my first. fine for a novice. when you grow up, you might want to get involved with the hastybake.

[JohnnyMack]

you started it. i was just offering up sage advice. the weber is a perfectly fine gateway grill/smoker. it was my first. fine for a novice. when you grow up, you might want to get involved with the hastybake.

You called Weber, "corporate trash sold at Wal-Mart". That would be the onset of the pissing match.

I just enjoy using the smoker on the occassional weekend. I don't have a need for a $1000 smoker right now. I'm sure yours is very nice and I'm very impressed at how talented, rich and smart you are.

[Theskipster]

I finally took the plunge and bought me a 18.5" Weber Smokey Mountain smoker. I know I'm a little late to the party compared to some of ya, but I'm anxious to get it and get started.

Bought it off Amazon when the price dropped to $270 - it has been higher most of the summer.

Now get this:
http://www.thebbqguru.com/products/DigiQ-DX--%28Build-a-Package%29.html
with a 10CFM fan and the weber adapter. No more waking up during an overnight smoke.

I've had my Weber Smokey Mountain and the BBQ Guru keep a constant 225 for 16 hours without me doing anything other than starting the charcoal with the minion method and refilling the water bowl once.

[soonerinabilene]

just googled hastybake. i think i will be just fine going without it.

[CobraKai]

I have a hasty-bake and love it. If you want one I would highly recommend Craigslist. I got mine for $400 instead of $1200. They last for a LONG time. I decided to buy it because I used to buy a lower end ~$130 grill from Home Depot every few years. I decided to buy a Hasty Bake since they can last a LONG time. I figured I could get a much better grill and end up spending about the same.