All Things BBQ

[piper27]

Damn that bark is beautiful

[bryndavies]

Damn that bark is beautiful

So damn good. If they weren't so drymountin expensive, these would replace brisket in my repertoire.

[phishstix101]

Beef plate short ribs, aka brontosaurus ribs. These things are killer. Taste very similar to brisket. 8-9 hour cool.

Yum!

[wottagunn]

ive been wanting a smoker for years but never committed. After watching Steven Rinella last night smoke up a few things, im fully keen to finally get on board with smoking.

Can anyone please recommend me a set up? what are all of the things I should be wanting to buy?
If you could find brands/products within Australia that would be a huge help. Any info at all really would be appreciated. cheers

[shoeless]

I recently received my first smoker, a Weber Smokey Mountain (18").
Ive used it a handful of times this summer and I find it to be a great starter setup.
Definitely taking some practice to get it perfect, but improving every time.

Also, be sure to get a good thermometer to monitor the temps closely.

The smoker: http://www.weber.com/grills/series/smokers

The therm I went with: http://www.cutleryandmore.com/maverick/ ... gQodpKUBCQ

Hopefully they're both available to you.

[piper27]

I recently received my first smoker, a Weber Smokey Mountain (18").
Ive used it a handful of times this summer and I find it to be a great starter setup.
Definitely taking some practice to get it perfect, but improving every time.

Also, be sure to get a good thermometer to monitor the temps closely.

The smoker: http://www.weber.com/grills/series/smokers

The therm I went with: http://www.cutleryandmore.com/maverick/ ... gQodpKUBCQ

Hopefully they're both available to you.

I use the same set up as you and love it

[kcn0]

I recently received my first smoker, a Weber Smokey Mountain (18").
Ive used it a handful of times this summer and I find it to be a great starter setup.
Definitely taking some practice to get it perfect, but improving every time.

Also, be sure to get a good thermometer to monitor the temps closely.

The smoker: http://www.weber.com/grills/series/smokers

The therm I went with: http://www.cutleryandmore.com/maverick/ ... gQodpKUBCQ

Hopefully they're both available to you.

I use the same set up as you and love it

I second that...

[wottagunn]

Sounds good gents, thank you. I have a weber dealer in my town so should have not issue finding one. Excited!

[thescofieldkid]

ive been wanting a smoker for years but never committed. After watching Steven Rinella last night smoke up a few things, im fully keen to finally get on board with smoking.

May not be able to have shipped to Australia, but looking around for something akin to the pit barrel is going to be worth your time. Quick cooking times, consistently moist w/great flavor. Hanging allows for big pieces of meat too!

http://www.pitbarrelcooker.com/

Get some!

[wottagunn]

Turns out not only is there a Weber dealer in my small country town, there’s also a Barbecues Galore store. Had no idea.

After visiting both stores and having a good look through all of their smoker options, ive nailed it down to these two. I am leaning towards the offset but would love to hear advice, tips, experiences etc with both kinds (on top of what was said above!). Please and thank you. Both are exactly the same price too.

http://www.weber.com/grills/series/smok ... -smoker-18


http://hark.com.au/tri-fire-offset-smoker.html

[bryndavies]

As the others who have them have stated, the Weber will do you right. But I personally prefer the offsets for a few reasons. One, I find the fire making and controlling more fun, as the fire is generally more robust. The offsets also can hold more food, and you'd be surprised how you might end up filling it rather quickly. Also, the pros seem to use offsets more than anything else, so take that for what you will. If space is an issue for the footprint of the BBQ, and you don't see yourself filling the Weber with meats, then I'd say go with that. Oh, and the Webers I have seen have thinner walls than midgrade to top tier offsets, and thicker metal walls equal greater heat retentation, less fire maintainance, and consistency.


But again, both options will work, and the above comments are my opinions from what I've read and seen.

[wottagunn]

Im leaning towards the offset right now because of the grilling space and the height, and I want full control of the fire because im a pyro. The Weber I looked at in store was the larger size and even then I had to bend down to do anything related to using it. Space is not an issue.


And ive got no experience with smoking. A lot with grilling, and butchering, and making rubs/sauces etc, but not a clue where to begin with actually using the smoker.
Any websites/books/youtube videos you recommend for getting me started?
Apologies for all of the questions. I’m so excited to get started.

[shoeless]

Ive only used the WSM, so I can't speak to the offset....although, a good friend who wins competitions uses the offset so......

As bryn noted, the walls are a bit thinner but after a few smokes, Ive found the build up on it helps retain heat consistently.

You'll likely be happy with either.

Jump over to http://www.smokingmeatforums.com/f/
Plenty of great advice there!

[piper27]

http://www.amazingribs.com
That's the website I used a lot. Meathead goes super in depth about every detail

[davemfan]

Check out http://virtualweberbullet.com/index.html

Wealth of information using the WSM