Anybody using the Pit Barrel Cooker? I was thinking to just get a Weber charcoal Grill, but found this grill/smoker while searching grills online. https://www.pitbarrelcooker.com/pr...403/98c83f3700f377d4caee404375ea0bf1.jpg[/IMG]
I've done a fair share of smoked brisket and pork butts on commercial and homemade smokers. That thing would work, but it is good to have a baffle system to control the amount of heat entering the smoke chamber and an area of low heat to control cooking.
I love to smoke and grill! Fun! That product above looks cool. I prefer to have front door for cleaning and loading. Mine looks like this.. I use Charcoal and wood....pan of water just on top of wood chips. .
I've never used a smoker, but I definitely love eating anything cooked in one. The Pit Barrel Cooker seems like an intro smoker with a lower price tag. I'm thinking I may go for this right now and maybe upgrade in the future. My mouth is watering just thinking about pork butts. Mmm...
Charcoal smokers are less than $100 at any Home Depot. Like this. https://www.homedepot.com/p/Masterb...AnhvEALw_wcB&dclid=CIyFsJuNn9oCFZCYyAod-H4GGg
Or you can make one out of two terracotta planters using charcoal or a hot plate and soaked wood chips.
I have this exact One....but it was $190usd at any Home Depot Stainless Steel grates....but I usually use Aluminum pans to hold the juices and my meat I put a 5th Aluminum pan down low and full of water to keep humidity high for long smoking of Porks and such. I add some spices and such to the water. Eventually the water is gone and spices will smoke as well. Cinnamon, Nutmeg, Garlic, aromatic stuff. No sugars, no BBQ in water. That smells bad burning. Curry smells great, Pepper spices https://www.homedepot.com/p/Dyna-Glo-36-in-Vertical-Charcoal-Smoker-DGX780BDC-D/206289004
Sam, I was going to turn an old Lava mill into a smoker! We discussed it and decided it was the tought powder-coated paint that would be too hard to remove here. Big Glass door. Basement. Thick steel frame. Next time....
I learned to smoke with wood and charcoal. But have gone over to a pellet smoker (Rec-Tec) Less fire watching more time for drinking!
i converted an old cast iron bbq into a smoker... i wrap woodchips soaked in water and a little vegetable oil in tin foil then stab holes in it.. turn 1 side of the grill on, place chips on top... tub of water on the other side underneath the brisket... But i've found that temperature control is the real issue here... it's still a little too hot... I want to smoke fish this summer and that requires a very low temp
Look at how cheese is smoked. The heat source Is far from the cheese. Do something similar for the fish. What kind of fish are you smoking?
What kind of curry are you using? Indian, Thai, Chinese?? Make it yourself? I use a lot from this place: https://www.penzeys.com/online-catalog/maharajah-style-curry-powder/c-24/p-144/pd-s They have several types, but I also grab some at a local Asian market. I had no idea you were the smoker king??
Penzey spices sure. Also whatever Costco sells due to large volume and great price. My city is home for Sauers spices so I have to support them some. Their original building is still standing on Broad street. I use to rent from them at my old lab location as well.
