My last smoker finally died 2 years ago. It was a somewhat gutted Philco refrigerator with the death door. Had a Franklin stove plumbed about 6 ft off the back of it. One of the sides on the bottom rotted and broke and the whole works fell over. I could have rigged it again but it had been held together with all-thread and bailing wire for years by that point. We could fit 40 fish in it, two large turkeys etc., burning primarily live oak from my back yard or elsewhere.
Was a lot of work. I would have to often do an all nighter on holidays and would be totally beat by the end of it all. Used to do a smoked turkey on Thanksgiving, along with an oven roasted one. The smoked bird would get picked nearly clean. Pork butts were also a favorite. Smoked mullet (fish) is a big deal down here. There does not have to be a holiday for that, just a mention of it.
Now I don't know if I feel like learning another way but I may look into it after seeing your post. I had used that refrigerator over 30 years. I have recently considered converting an old electric range/oven, which would be nice being they are all porcelain inside and insulated for much higher temps with adjustable stainless steel racks etc.
MrBoat
I enjoyed your post and I was thinking of making some grille/bbq/smoker recommendations when it occurred to me that the same problems/cautions abound in the area of bbq's as in the world of audio. IMHO, the crowd that cares about grilles/bbq's/smokers is even more prone to strong feelings and obsessions than the audio crowd.
Here's what occurred to me as I pondered a recommendation:
1. What is your goal for the bbq (I will shorten all the types to : a bbq for now)?
2. What is your budget to buy? What is your time budget for cooking? Food budget?
3 How much room do you have? Covered patio? Big fancy back yard?
4 How much say does the wife have/significant other/roomie?
5. How much experience do you have in using said bbq?
6 What do you like to eat ?
7 How much DIY do you do verses buying everything at Walmart?
Then it occurred to me that in the world of bbq, just the words you use, the terminology, is laden with land mines and hidden dangers. Say the wrong word, or use the wrong phrase, and the "true bbq people" will chew you up and spit you out. (I love a good pun). There are also different camps, with all the fervor and vigor of a southern religion, waiting for you to present an evangelizing opportunity. There's evil out there, and they know what the mistakes are that lead you down to bbq perdition.
I decided that I won't venture out a recommendation in this perilous discussion area of bbq. Audio is dangerous enough. I will just finish with a picture of my latest creation from yesterdays all day cooking fiesta. Brisket burnt ends. I never heard of them before last week. Now, I love 'em and can't imagine where they've been all my eatin' life.
