Who here owns a smoker?

Bayou Tiger said:
This 1100 model is a huge one. The 850 is about the size a family of 5 or 6 would need. The big one would be best suited for cooking for larger gatherings. The Sportsman Series is not as good as the Competition Series. Thicker material used and it will last longer.


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So much info. Thanks.

All right, since I will do mainly for small family, can I go small? Or would that end up being a mistake? I see a pitbboss "Pit Boss PB700FB1 Wood Pellet Grill - 10950" for $350.

I would like to use like a grill for burgers and chicken but I want Brisket. So much Brisket you get meat sweats.

Price is huge difference and if I end up with same outcome. Buy don't want to skimp when I shouldn't
 
I've never known of anyone who bought a bigger one and didn't like it.
Ive known a couple of people who regret buying the smaller ones.

It seems like when you buy the bigger ones, you tend to fill it up more when cooking, to eat on it for a couple of days, or put in the freezer for later.
 
outofyourmind said:
I've never known of anyone who bought a bigger one and didn't like it.
Ive known a couple of people who regret buying the smaller ones.

It seems like when you buy the bigger ones, you tend to fill it up more when cooking, to eat on it for a couple of days, or put in the freezer for later.
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I get that. Mostly wife and I and not much else, at this point.

Big enough for a Brisket is what I really care about. Lol.
 
packerzrule said:
Pit Boss grills are the cats ass. This is the one that I own

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Moving houses soon and was thinking of replacing my regular grill with this. In the meantime, my parents are giving me their old portable one they don't use anymore. They swear by it, its just obviously smaller. Which for the two of us is plenty for now.

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Rural King. Pitboss 700. $350.

I might do this and get it over with. Ifbi keep waiting for super awesome deal on the 850, it may not come and I could be smoking the whole time
 
Godstree said:
Rural King. Pitboss 700. $350.

I might do this and get it over with. Ifbi keep waiting for super awesome deal on the 850, it may not come and I could be smoking the whole time
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You couldn't talk me into anything but another recteq, but most pellet smokers are about the same these days. Warranty can't be beat on Recteq. Just don't get a Traeger and you will be fine.

I want to say it was pitboss that had a "but this pellet grill and get a new one every three years" or something like that not too long ago. Might check if they still do.
 
nevermind, it was z-grills. Not sure if they still offer that.
 
Maybe I'll get sick of playing with fire some day...

Today is not that day.
 
packerzrule said:
Smoking a big ass salmon filet has become a Christmas tradition at my house
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This is something I was thinking of as well for my smoker (when I pull that trigger).

Do you use the planks? I assume yes.
 
packerzrule said:
I do not.
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Foil?

Salmon is something fish wife will eat. She does a run with stonegound mustard and puts in airfryer. It's good but needs something else. Which is why I thought smoking would give it the kick.

We used to sell those planks at Costco. Haven't seen them in a few years.
 
fordman84 said:
Yeah I had a late Friday with work, early Saturday with baseball, and then long night with the smoker. But having a kiddo has taught me how not handle being tired.

Most of the salt will sweat off as it cooks, that's an issue it took me forever to figure out.
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Fair amount of kosher salt. Big size not the little salt shaker stuff? I have shit tons of that as wife kept buying more because I would put it away and she needs a pich so she would buy more. Several times...
 
Godstree said:
Foil?

Salmon is something fish wife will eat. She does a run with stonegound mustard and puts in airfryer. It's good but needs something else. Which is why I thought smoking would give it the kick.

We used to sell those planks at Costco. Haven't seen them in a few years.
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Straight on the grill after marinating it for 48 hrs.
 
Godstree said:
This is something I was thinking of as well for my smoker (when I pull that trigger).

Do you use the planks? I assume yes.
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Oh man, I have a great recipe for salmon on the pellet grill. I don't use a plank, just use butcher paper. Super simple too. It's not mine, it's the Meat Church recipe and it is out-freaking-standing.

www.meatchurch.com

Grilled Salmon with Bourbon Maple Syrup Glaze

Grilled Salmon with Bourbon Maple Syrup Glaze
www.meatchurch.com www.meatchurch.com

Quick, easy, and is a crowd pleaser.
 
Godstree said:
Foil?

Salmon is something fish wife will eat. She does a run with stonegound mustard and puts in airfryer. It's good but needs something else. Which is why I thought smoking would give it the kick.

We used to sell those planks at Costco. Haven't seen them in a few years.
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You have a fish wife?
 
I just smoked some salmon filets to eat cold on Monday. Brined in a 50/50 mix of brown sugar and kosher salt. Smoked at 150 until the salmon was 140. Skin side down was all. Plenty oily to not stick.
 
SU Nittany Tide said:
I just smoked some salmon filets to eat cold on Monday. Brined in a 50/50 mix of brown sugar and kosher salt. Smoked at 150 until the salmon was 140. Skin side down was all. Plenty oily to not stick.
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It's the brining part I hate, no matter the meat. Try that recipe I posted above. I will go hit costco and get their already sliced salmon flats. Put them on a section of butcher paper to make clean up easier, throw them on the smoker with a honey rub at 325 along with a little sauce pan with a stick of butter. After about 30 minutes mix the bourbon syrup in with the butter and pour over the salmon, go another 15 minutes, and it's all done. Without the paper it's gonna dirty up your smoker, so that's a must. The skin slides right off and it's perfectly cooked. Just the right amount of smoke flavor.
 
fordman84 said:
It's the brining part I hate, no matter the meat. Try that recipe I posted above. I will go hit costco and get their already sliced salmon flats. Put them on a section of butcher paper to make clean up easier, throw them on the smoker with a honey rub at 325 along with a little sauce pan with a stick of butter. After about 30 minutes mix the bourbon syrup in with the butter and pour over the salmon, go another 15 minutes, and it's all done. Without the paper it's gonna dirty up your smoker, so that's a must. The skin slides right off and it's perfectly cooked. Just the right amount of smoke flavor.
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I use the planks when I do salmon.
 
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