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Anyone Have One Of These????

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  • Anyone Have One Of These????

    Thanks to how my little Electric ECB has got me addicted to meat that sits in the thin blue stuff..
    I`m looking to up my game.
    Been looking around and everything I`m seeing I really like, the price tag shoots me down.
    I`ve looked around for any RELIABLE reviews on this
    http://www.walmart.com/ip/Smoke-Holl...0164G/34608052
    And have come up empty.
    So here I am, asking the gurus of Gas Passer Smoke Gods for advice.
    Good
    Bad
    Even a never heard of it
    Thanks Folks.
    Not fixing what ain`t broke, hurts your local economy.
    EEElectrical El Cheepo Brinkmann....Yup-That`s Right, I plug it in

  • #2
    That's similar to the one that erain bought...Was raving about it for his sausage gig...Ill look for the link...
    Craig
    sigpic

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    • #3
      Here

      http://www.smoked-meat.com/forum/showthread.php?t=36631
      Craig
      sigpic

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      • #4
        I run a gutted one with a hotplate for sausage. No help.

        What about a Kettle and a Vortex? And the "Tile Method"?

        http://www.smoked-meat.com/forum/sho...87448#poststop
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #5
          Thanks for the reply
          I looked at that review and drooled for a bit, but being the cheapskate I am passed on it....for now anyway.
          I`m squeaky cheap, but not dumb enough to forego obvious value for a few more bucks.
          Not fixing what ain`t broke, hurts your local economy.
          EEElectrical El Cheepo Brinkmann....Yup-That`s Right, I plug it in

          Comment


          • #6
            Originally posted by Richtee View Post
            I run a gutted one with a hotplate for sausage. No help.

            What about a Kettle and a Vortex? And the "Tile Method"?

            http://www.smoked-meat.com/forum/sho...87448#poststop
            Thanks for the reply
            After dealing with the limitations of the vertical electric ecb, I`m really jonesing for a cabinet smoke box.
            I saw one, Masterbuilt I think that was dual fuel-propane and charcoal-and am giving that one a few hard looks.
            That one Craig showed the link for has me scratching both head and wallet.
            Thanks for the reply.
            Not fixing what ain`t broke, hurts your local economy.
            EEElectrical El Cheepo Brinkmann....Yup-That`s Right, I plug it in

            Comment


            • #7
              One thing I WILL add... do you think it's a coincidence that every world class competition BBQ cook runs wood/charcoal?

              Electric to me is a specific task thing. Fish and sausage. Gas... I have not figgered that one out yet.

              Not saying you can't make good Q, just that it's not the usual method...
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

              Comment


              • #8
                Want the best of most ways on the cheap ??

                Buy a Weber silver kettle, a Vortex, and build yourself a UDS.
                Then you can grill or smoke most anything. All for the price of one of the smokers you are considering.
                Jim

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                • #9
                  Originally posted by Richtee View Post

                  Gas... I have not figgered that one out yet.
                  I can back that up with experience. When I first got my SnP Pro, I used only wood and coal. Then I got lazy and converted it to propane, cast iron skillet, with a hunk a wood to smoke. It didn't take me long to figure out the old wood and coal method created better BBQ than propane.

                  All I can figure is there is less air flow through the cooker with gas and gas has a ton of moisture.

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                  • #10
                    Better flavor is always gonna come from wood and charcoal...Worth the extra effort to master the fire...
                    But I got no problem with folks that take an easier path...
                    Craig
                    sigpic

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                    • #11
                      Originally posted by Richtee View Post
                      One thing I WILL add... do you think it's a coincidence that every world class competition BBQ cook runs wood/charcoal?

                      Electric to me is a specific task thing. Fish and sausage. Gas... I have not figgered that one out yet.

                      Not saying you can't make good Q, just that it's not the usual method...
                      I know, I know...but I`m just feeding me and the rest of the tribe....
                      Competition will be limited to what came out of the smoke last..
                      Stick or charcoal produce a level of labor I tend to avoid at all costs, plus the neighbors will be wondering where all that ash in their backyard is coming from.
                      Myron and the boys are safe from me and that`s just a fact.
                      I`m really looking hard at this one...
                      http://www.homedepot.com/p/Masterbui...0412/202904343
                      Price-Size-And being a Cabinet Style are all a big plus....
                      Not fixing what ain`t broke, hurts your local economy.
                      EEElectrical El Cheepo Brinkmann....Yup-That`s Right, I plug it in

                      Comment


                      • #12
                        Originally posted by BYBBQ View Post
                        Want the best of most ways on the cheap ??

                        Buy a Weber silver kettle, a Vortex, and build yourself a UDS.
                        Then you can grill or smoke most anything. All for the price of one of the smokers you are considering.
                        I gave a bunch of thought in the DIY direction.
                        Big Ugly Drum has all the space a guy could want for sure, but then I`m still pulling grills to get at the lower levels...and I want to get away from doing that.
                        The DIY bug has been biting my butt ever since I got a grill with a side burner I never use.
                        What a waste I`m thinking..that burner could be heating a box and smoking some dead things..
                        Not fixing what ain`t broke, hurts your local economy.
                        EEElectrical El Cheepo Brinkmann....Yup-That`s Right, I plug it in

                        Comment


                        • #13
                          Originally posted by SMOKE FREAK View Post
                          Better flavor is always gonna come from wood and charcoal...Worth the extra effort to master the fire...
                          But I got no problem with folks that take an easier path...
                          x2



                          The only one on the block with the super fastest turbo charged



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                          • #14
                            Originally posted by SMOKE FREAK View Post
                            Better flavor is always gonna come from wood and charcoal...Worth the extra effort to master the fire...
                            But I got no problem with folks that take an easier path...
                            X3... Check your local Craigslist for a "pre-owned" Weber Kettle as you should be able to pick one up for less than half of retail
                            sigpic
                            New Braunfels Bandera
                            New Braunfels Hondo
                            4-22.5" Weber Kettles
                            1-26" Weber Kettle
                            24"X72" Reverse Flow-Made in the U.S.A. by me
                            Navy Corpsman-'69-'73 Semper Fi

                            https://www.facebook.com/highrollersbbq/

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                            • #15
                              Originally posted by SMOKE FREAK View Post
                              Better flavor is always gonna come from wood and charcoal...Worth the extra effort to master the fire...
                              But I got no problem with folks that take an easier path...
                              No lie there. There are no shortcuts in good Q...


                              Drinks well with others



                              ~ P4 ~

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