Smoker or grill? electric, propane or charcoal?

[BRL]

Okay, of recent, I have really begun cooking/bbqing more after buying my first book, How to Grill by Steven Raichlen. It really showed me what I was doing wrong on the grill...which made grilling more of a chore for me instead of enjoyable. I've done ribs, chicken and steaks with much success over the past 4 months and have loved doing it. Here's my question...

I already have a decent, 4 burner, gas grill which works fine for what I am doing (direct and indirect cooking). For Christmas I got 2 Bass Pro gift cards. I'd like to get more "stuff" to take my cooking to the next level. These are some of the things I am thinking about...

1. A smoker (electric or charcoal). Or could my gas grill suffice with wood chips in foil? Is there that big of a difference? Use the money for something else?

2. A meat grinder for burger and sausage. I have a nice food processor which can grind meat. Although I've heard you can over grind and turn meat into mush with a food processor. I'm sure it takes practice but have heard of many who do it. Again, save the money for something else...making the food processor suffice?

3. A sausage stuffer and set up, casings, etc. to make sausages. This is a big interest for me. I'm not sure of the difficultly of it though.

Any comments/suggestions would be GREATLY appreciated. I am new to this and don't want to make a poor, uneducated decision.

Thank you!!

[Graybeard]

My personal favorite smoker is the Brinkman Gourmet Smoker. It uses charcoal and a water pan. None better in its size range in my opinion.

For grinding meats you need a grinder with both large and smaller holes in the plates. When I worked in the meat market at Kroger (wow was that a LOOOONG time ago-1965-66) that's the way we did it. Ya run the meat thru with large holes at least a quarter inch in diameter as I recall then run it back thru a second time with a plate with holes about 1/8" or so in diameter. It's next to impossible to run it thru the smaller holes initially.

[Bigeasy]

I cant do without my grinder / sausage stuffer set up.  Every year, I do at least one deer as sausage, summer sausage, ring baloney, not to mention hamburg.

Larry

[flintlock]

+1 on the Brinkman smoker, I've had mine for years, it smokes a mean deer ham...I had a client give me an electric smoker a few years ago and I hate it, just doesn't have the same flavor as the charcoal...

On the grinder, I use the wife's KitchenAid mixer...I bought a grinder that attaches to it, works just fine for burger...

[Drilling Man]

  You can make due with the "chips in the foil" for smoke cooking food, but you absolutely need a grinder, "if" your going to grind much meat!  Anyway, don't buy a cheapo one if your going to use it much!

  DM

[BRL]

Good points, thank you. I'm going to try some wood chips in my gas grill this week. There is discussion about it in my grilling book. Again, not really smoking but will alter the flavor from no wood/smoke at all.

[IOWA DON]

I bought a Smokin-Tex electric smoker a few years ago. It is electric so can can just be set for a certain temperature and forgot about. That is, one does not have to keep adusting the heat or feeding it wood. I think one will get more use out of a smoker that takes less work. There is a place on top the heating element for small chunks of wood to generate the smoke. It was expensive but gets used a lot. I've made a lot of deer into jerky or dried venison and also made hams from pork loins. I smoke lots of chicken thighs or chicken drumsticks and freeze them for easy meals later. I think that I would not go to the bother of smoking as much as I do if I did not have an electric smoker with a thermostat.

[BRL]

Okay, well I bought a Brinkmann Smoke n Grill vertical smoker about a month ago with that BassPro gift card. I figured I'd start there to see if I would like smoking. So far everything I cooked came out amazing. I've done baby back ribs, spare ribs, beef ribs and a brisket.

The one problem...it is pretty much a pain in the butt. I know I'm a beginner and I'm sure it gets easier with use, but I have the same issue each time I use it.

Firstly, I cannot get the temp over 175. I bought a nice oven thermometer to get an accurate reading. Secondly, it takes so long to get to 175 that I need to add wood/coal often to keep it there. I don't want it to cool down too quickly. It seems like I am always going outside to check the temp and add wood. I do not lift lid at all until it's close to done. I try opening the little door to add air and I've tried keeping everything closed. While closed, it seems to cool down faster. While open, a lot of smoke comes out the side door.

Any suggestions would be appreciated!!

[eye shot]

Sounds like you got a real smoker. Most meats are smoked at low temp heres an example.
Smoked venison sausage
preheat smoker to 120 degrees until sausage is dry
increase temp to 160 deg. until internal of sausage reaches 152 deg. and your done.
This is cured meat. Turkey needs to be 170 internal and that still under your 175 deg. Theres an art to smoking and meat curing get a good book will help alot. I give my upright Brinkman away couldn't get it under 200 deg. to correctly smoke. I built a smoke house out of an upright freezer and use a turkey deep fry propane burner. Use stainless fry pan with wet fruit wood sawdust. Read up take your time and that smoker should work fine, good luck.

[BRL]

Sounds good. Thanks for the reply. I'm sure I'll get used to it the more I do it too.

[kodiak1]

2 Bradley Smokers
Dehydrater
Meat Grinder (She's an oldie but a biggy)
Sausage stuffer.

We like our sausage and our jerky.

I wonder what the rich people eat?

Ken.

[gypsyman]

BRL, for my wood smoker, which was a Brinkman, I found a big cardboard box, that went over the smoker. Had about 2'' to 3'' of airspace around the sides, and 6'' on top. This would keep the breeze from cooling off the smoker, and had enough room that I wasn't worried about setting the box on fire. The other thing I did, was take some thin aluminum flashing, and wrap it around the bottom of the smoker. Once the wood/chips were going, I didn't want to burn up the pan of chips, and this would slow down how fast it smoked. gypsyman

[born-to-hunt]

I use charcoal and it works great for me and also I got a meat grinder from wal-mart for 5 bucks on sale and it works great it is also a sausage stuffer although I have not used the sausage stuffer (it was $20 not on sale)

[Swampman]

I love my electric smoker.

[charles p]

A note on grinding venison.  Your meat will grind much easier if it is cold.  It is not advisable to age venison that will be ground.  It might turn out mushy.  I run my meat through twice, only using the larger plate.  I do not know the diameter of my plate holes, but if you go too small, it will be mushy.

[TribReady]

Our method: Large grind first time thru, then small grind, then combine 50/50 with lean beef and small grind again......awesome!!  A lot of work, but awesome!! I just plan a day to do it, chill a few beers, and have at it 
And yes, we keep it all cold during grinding and have little, if any, problems. Product turns out fantastic and the beef adds just a bit of fat for cooking/frying/whatever

[born-to-hunt]

Our method: Large grind first time thru, then small grind, then combine 50/50 with lean beef and small grind again......awesome!!  A lot of work, but awesome!! I just plan a day to do it, chill a few beers, and have at it 
And yes, we keep it all cold during grinding and have little, if any, problems. Product turns out fantastic and the beef adds just a bit of fat for cooking/frying/whatever

Is that with deer and beef?

[TribReady]

Yup. Venison & beef.
I'm pretty anal about the venison and really trim it up well so adding the beef gives it just a bit of fat. We buy bulk 90/10 beef so our end product is still really lean (about 5% fat). Everyone in my house loves the taste. Vacuum seal and freeze and we're set for the year!

I'm watching this thread for the smoking ideas. I've got an old charcoal smoker that doesn't get any use.  One of these days, though........ 

[born-to-hunt]

I will have to try that with te venison and beef

[BRL]

I drilled some holes in the bottom of the charcoal pan and put a piece of wire mesh in the bottom of the pan to keep the coals about an inch above the holes. This really let in some air to feed the fire. I had to re-cover one hole then it heated up nice and I can keep it at 220, if I wanted.

Thanks!!

[bkraft]

I had a Cajun Vertical Smoker that did O.K. but was a pain to load and add charcoal to. Adding mesh helped maintain the heat as the ash didn't smother the coals. Got a sidebox smoker/cooker now and love it, regulates the airflow and it'll hold temp. like an oven. Good luck and enjoy. Remember learning is a process not an event, enjoy the ride

[john keyes]

wood smoker: ribs, turkey, chicken, brisket, butts

gas grill: fajitas, steaks, burgers

if you want to take the time, charcoal will do a mean steak but I like my steak burnt on the outside and raw on the inside so its not worth it for me.   I can do the same in short order with a gas grill.

[Star1pup]

My Brinkman charcoal smoker has been sitting in the garage without being used since my wife bought it new at a garage sale.  Now, I'm thinking about getting an electric smoker because they sure seem to be easier to use and I have never done this.  I looked at a Bradley, but hear that you have to buy the Bradley chunks to use it and I have a source of all kinds of wood around here that I would like to try.  I'm sure open to suggestions as to which brand you prefer.

[mcwoodduck]

I would say start with the standard Silver Webber Charcoal grill.
Get a few bricks and a Chimeny, small fire place shovel, wood chips, and some real charcoal not the briquettes.
I have a BLACK BELT IN BBQ.
I have 4 burner Propane - Great for Tri Tip and whole chickens - Of course steaks, chops, vegtales, and Pizza.
New Branfels Smoker (Like Brinkman only twice thickness in steel.)  Great for large amounts of BBQ - ususally ribs, risket and Pork shoulder all at the same time.  Also good for Jerkey.
An electric smoker - good for ribs, jerkey, and fish.
and A webber grill.
For small things like low and slow it is hard to beat the Weber.
I do a timed Turkey on the weber that is fool proof.  (this is where you need the bricks) and either an old roasting pan or the aluminium ones.  Takes about the same amout of time to cook as 9 holes of golf.
The beer can chicken is the best in the webber as well as dutch oven cooking.  With a little know how you can do a whole lot for just the $100 out the door for a Webber kettle grill.  Then move up to the smoker also it is good to keep the webber going while using the smoker for long periods.  You light the charcoal in the webber and move it once red hot with the fireplace shovel to the smoker.  There are some bitter notes that come off the charcoal as it is lit and that will get into your food if you just add charcoal to the fire box of the smoker. 
Also the high heat with a grill pan is a great way to do mixed vegtables.
I am not 50 Pound over weight because I eat at McDonalds.  It is cause I play with the grill and the smoker testing stuff and try making different sauces.
Great one for the ribs is a Cherry Chipotle sauce.  (Dried Cherries, Cranberries and Chipotles, with onions garlic, sugar, brown sugar, white wine cidar vinigar and apple juice.)  Lots of cooking and reducing and hints of fruit, smoke, spice, and sweet.  Does not hide the ribs it rings out the sweetness of the meat.
Did I mention my extra 50 Pounds.

[bkraft]

mcwoodduck,
That timed turkey thing sounds like a plan, is it something that you would share? P.S. +1 on the 50 over.

[BRL]

bk, that's what I'm thinking...the bigger unit with the side fire box. Loading new charcoal and wood is a real PAIN in vertical smokers.

woodduck, we need to talk...lol. Also, if you have any pointer as to how to load new coal/wood through that little door in the vertical smoker, I'm all ears.

My only issues with the vertical smokers are loading fuel and having to get to meat on the lower rack for saucing or marinating during the process. I did 2 racks of ribs last weekend and had to use both the top rack and the lower rack. To put the sauce on the ribs that were on the lower rack, I had to take the lid off, then take the top rack off with the ribs on it, baste the other ribs, then put the top rack of ribs back on and then the lid...kind of a pain. BUT, the ribs were great. Although, they cooked differently too.

Thanks!!

[bkraft]

BRL, I saw a guy modify a vertical smoker by mounting the legs on the outside of the unit. Then setting the fire pan on two or three round pavers, then setting the smoker body over the fire pan. Whenever he had to add coals he strarted them in a chimney starter when they were ready he lifted the smoker, food and all straight up set it aside, added the coals, set the smoker back over the fire pan. Pretty darn slick. He also drilled holes in the fire pan for improved air flow. But I gotta tella' I love my CharGriller sidebox, heavier metal, holds heat better, works great for me.               

[mcwoodduck]

mcwoodduck,
That timed turkey thing sounds like a plan, is it something that you would share? P.S. +1 on the 50 over.

You take a turkey.  Put a couple pats of butter under the skin in the breast and hit it with your favorite paultry rub.
and dump it in a foil pan or old roasting pan.  NO Stuffing.  If you want to prop up the bird carrots, onions, and celery in the bottom of the pan.
In the mean time.  reomove the grill from the Webber kettle grill, clean it out, and on the lower grate add three standard bricks.
measure out 8 charcoal briquetes per pound over 20 pounds and 6 per pound and for under and add 10 more. (this is the only time I really use the things, other wise I use natural charcoal but it burns up too fast.  No Not use match light.)  
Fill the starter chimeny (there will be more charcoal than will fit in the chimeny).  Pour the rest of the charcoal around the bricks.  Make sure the vents on the bottom of the grill are about 1/2 open.  Slow the O2 intake and get a slow
When the charcoal in the chimeny is roaring hot, dump it on the other charcoal that is in the grill around the bricks.  Add any wood chips if you want them.  Place the roasting pan on the bricks and put the lid on with the vents about 1/2 open and go play golf, watch foot ball or what have you for 3-4 hours and come back.
the amount of charcoal will burn out and the kettle will radiate heat and the bird will be done when you get back.

woodduck, we need to talk...lol. Also, if you have any pointer as to how to load new coal/wood through that little door in the vertical smoker, I'm all ears.

My Smoker "Bubba" is a the horizontal type that has the fire box.  I get the coals out of the Webber and load them into the smoker with a  fire place shovel.  I found the small shovel makes less ash and that means less ash on the meat and the bark is better not bitter.  Other wise I remove everything from the smoker to stoke the fire.  Sturdy tables, good tongs, and large platters are your friend.

[BRL]

Good tips guys, thanks. I might try that vertical smoker tip with the legs on the outside. But, I think I'm I'm going to "look" this weekend at the smokers with the side fire box. If I get one, I'm sure I'll still use the Brinkmann for small stuff and my gas grill for burgers and quick stuff. My patio is going to look like a kitchen...maybe that can be man cave...or, man patio.

[bkraft]

mcwoodduck, Thanks that turkey recipe will get a try out very soon, again, Thank You