Smokin!

[hubris 1]

Any one here have any knowledge of smokers? I want one for the Cape May house so I can always have a brisket, and a rack of ribs..............These look good, any advice I would be grateful.
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Cookshack Smokers

The concept behind Cookshack smokers is simple. All Cookshack smokers produce smoked foods and traditional pit barbecue by the application of heat and wood smoke to meat, poultry, fish and seafood, vegetables, etc. Food cooks at a low temperature under static conditions. There are no drying drafts of air moving through the smoker. Water pans are placed in smokers to create steam to replace moisture. You won't need a water pan with a Cookshack because moisture is retained. Product is tender, moist, and has low shrink. You control whether ribs are falling-off-the-bone-tender or not.

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SmokinTex electric smoker ovens for home and commercial use make old-fashioned pit barbecue and delicious natural wood-smoked foods. SmokinTex smokers create excellent smoke flavor and a tender, moist meal every time. In a SmokinTex smoker, food is slow-cooked, over real wood smoke. The low, slow, even heat is gentle to food-you can really taste the difference!

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Backwoods smokers are probably the finest charcoal water smokers on the market today. The Backwoods smokers have won many competitions through out the country and you will even find them at the KCBS training classes. It.s not unusual to see the Backwoods smokers at any BBQ tournament. If you're looking for a charcoal water smoker, these are considered the Cadillac of the industry. They will run from 6 to 8 hours @ 225 degrees on a single load of charcoal and water. If you're doing a longer cook, the charcoal and water will have to be replenished. As you know, nothing beats the taste of a pure wood charcoal BBQ with the nice deep smoke ring that an electric simply can't duplicate.


Natural Wood Charcoal:

Natural hardwood charcoal is 100% hardwood that does not contain additives that are normally found in charcoal briquettes. Natural hardwood charcoal can be easily ignited without the use of lighter fluid. It also takes less time to heat up than charcoal briquettes. It burns hotter than briquettes and is able to be smothered out by cutting off the oxygen to the charcoal. When it is smothered, the natural charcoal can be reused at a later time.

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[lowtide]

well back in the day - we called por n movies, smokers.

[hubris 1]

However, Im really interested in a hardwood smoker. Maybe I shouldnt say "Hardwood", STFU, I just want a rack of ribs like a Texas Barbecue! Is that too much to ask?

[lowtide]

However, Im really interested in a hardwood smoker. Maybe I shouldnt say "Hardwood", STFU, I just want a rack of ribs like a Texas Barbecue! Is that too much to ask?

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[lowtide]

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[lowtide]

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[lowtide]

here , this may work for you as a smoker ---







.

[longfisher]

I got a terrific electric smoker that uses hardwood and charcoal (for the red ring on the brisket) for Father's Day this year. We've used the thing almost constantly since.

We cook chickens like you've never tasted outside of smokehouse, briskets to make your mouth water and ribs, Oh Boy, do we get some terrific ribs out of it.

Problem is it's not cheap. When I found out the wife spent more than $600 on it I told her I wish I'd have known that before I used it. That's just too darned much for a family with kids in college and one more going in 2011.

Anyway, if you think $600 is not too expensive I'll go get the owner's manual and get the link to the manufacturer for you by PM.

Despite, the cost we're certainly getting our money's worth out of it. For Turkey day we smoked a turkey and a brisket (each on separate days because the meats were huge) and had a feast that keeps on giving. Every day at lunch now I have a brisket, jalapeno and onion sandwich on plain white bread. Heck, if makes my mouth water just typing this.

Gotta go to the fridge.

LF

[worldcat lemon]

here , this may work for you as a smoker ---







.

How did you see over my fence? That is what I call a "Blue Light Special" Kmart smoker! Patent pending!!!!!

[hubris 1]

Smokette Elite - SM025

Takes a full rack of ribs without cutting them in half. Cost, $750.00