Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: sparky on July 25, 2012, 06:34:06 PM
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looking for a lump/charcoal smoker for long smokers. looking at backwoods, onyx and gravity feed smokers. also, what the difference w/ water smokers and dry smokers? any input would be great.
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A water smoker is most typically a vertical smoker that has a water pan that normally sits in between the food and the heat sourcel for the purpose of keeping humidity levels high. You can choose to put water in it or not, depending upon your preference and the cook.
You can also add a pan of water to any smoker. I will often use small loaf pans or even a tin can or two with water.
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Have you considered the Char-Griller Kamodo smoker that Lost Arrow has?? He really likes it!!
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Have you considered the Char-Griller Kamodo smoker that Lost Arrow has?? He really likes it!!
Good grill/smoker, low and slow or hot and fast.
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looking for cooking butts, chuckies and briskets for parties. need more room.
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In my dream world, I kind of like the gravity feed ones myself. Hal and Squirt have some experiance on the the high end stuff and should give some advice.
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Yep, GF is the way to go. It's a magical thing...
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Looking for room then you want a Stumps or a Viking (Dry) or a Backwoods (Water) The water based ones have a large tray of water that sits right over the fire box and puts moist heat into the cooking chamber. Whereas the dry is well Dry
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There seems to be a bifurcation in the descriptive language when we talk about these. 'Nudder words - I is corn-fused... ;D
I think they are all "gravity feed charcoal smokers"...correct? But some of them have a water pan - and others do not...?
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the backwoods isn't a gravity feed smoker. GFS = stumps, viking, superior, assassin smokers.
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Yep, GF is the way to go. It's a magical thing...
i will look more at the gravity feed smokers.
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Yep, GF is the way to go. It's a magical thing...
i will look more at the gravity feed smokers.
Let me get some pics/thoughts/words together tomorrow... Off to be shortly here. ;)
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Yep, GF is the way to go. It's a magical thing...
Yeah when we was visiting the Monkey (CRG) down in Texas. He fired up the Viking and I think the thing only used 20 briquettes in a overnight smoke on a Pork Butt.
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Don't get caught up in all that hype about gravity feed cookers. Most any cooker can be gravity fed. If you stack or pile your charcoal lump or briquettes more that one high, it is gravity fed. Hell, most of my grills are gravity fed!!
Watch the Viking brand as they usually only cover cookers with stainless steel. The cooker below this cover can be anything....one year one brand, the next year another brand.
Be careful with the Superior brand as they may be out of business.
If you need any info on the Backwoods line of cookers, check my site as I have about 30 articles on this brand and do own 3 of them. I have used them for over 10 years.
From smoking cheese or sausage at temps under 110 degrees to cooking your regular stuff like your butts and briskets at around 250 degrees, to cooking or smoking your midrange meats like poultry at say 300-325 degrees, and to cook your bread and pizza at about 400+ degrees, these cookers will do it all. You can also cook wet or dry if that is your preference.
(http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/S10EDSC00522.jpg)
Smoking cheese at about 75-80 degrees.
(http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/73MVC-020E.jpg)
Jerky at about 140-150 degrees.
(http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/44MVC-002E.jpg)
Whole hog at about 250 degrees in my Backwoods Competitor.
(http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/75MVC-021E.jpg)
Load of butts in the very smallest Backwoods.
(http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/55MVC-016E.jpg)
15 slabs of ribs in the Backwoods Party.
(http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/62MVC-004E.jpg)
Diner rolls in a Backwoods Chubby.
(http://img.photobucket.com/albums/v230/OldDave/Backwoods%20Cookers/S6EDSC00184.jpg)
Four pizza's at a time in the Backwoods Party.
If you want to check my site, look under the table of contents on the right hand side and go to Backwoods.
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Great info Dave!
Thanks
T
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Dave..like your cooks and like the door closer thingi you have too. Pammie .☆´¯`•.¸¸. ི♥ྀ.
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