Cooking & Baking
Related: About this forumI am confronted with a decision.
My gas grill died (rusted out). I like gas grills (I prefer the taste or wood or charcoal, but they're a PITA, especially in winter).
So I could buy a grill or I could buy a smoker. I'd like to keep this under $300.
I'm not looking for recommendations on what to buy, and ultimately I'll end up with a grill, but the decision is do I get a smoker and use that for the time being and later (maybe next year) get a grill, or just get a grill now and let my smoker dreams go up in smoke?
One drawback of smokers is time; I could prepare dinner, but not in 20 minutes. However, I love smoked foods. It seems to me I want both. Maybe I should get the grill in the interim, and smoker for later.... or smoker now and grill later? Decisions, decisions...
Anyone been there, done that?
flamin lib
(14,559 posts)You can get some smoke flavor with wood chips wrapped in foil but its hard to keep the temp low enough to really smoke traditional meats like brisket or pork butt. Temps need to stay below 250f.
I'm thinking of upgrading my gas grill to a new infrared unit. The older grills are more like outdoor ovens but the new ones cook by radient heat.
A Brinkman smoker may be inexpensive enough to have both. Even the electric model is under $100. I cooked on one for years and had very good results. I like electrics because they are so consistent. Just throw wood chips on about once an hour. The temp stays at 250f with a full water bowl.
MrMickeysMom
(20,453 posts)If I want to charcoal brick up the thing, get the coals hot, throw wood over, then yes, you have about an hour doing that before cooking
It's a matter of having these things in hand near the grill. I understand what you mean about winter, but I've smoked my turkey each year, and I love using it.
I may not smoke as much as you, but it's not a big pain for me to use it, come whatever the Pittsburgh weather is like.
A HERETIC I AM
(24,320 posts)I googled "Using a gas grill as a smoker"
http://www.patiodaddiobbq.com/2011/03/how-to-smoke-on-gas-grill.html
http://www.weber.com/weber-nation/grill-skills/mastering-smoke/smoke-grill-setups/smoking-on-a-gas-grill
Have fun!
Tab
(11,093 posts)it's not optimal.
BarbaRosa
(2,684 posts)but my KamadoJoe ( http://www.kamadojoe.com/index.php ) does it all. I've smoked all day at 220-225, roasted at 350, seared at 400-500, made pizza at 550+.
It's easy to light, holds temp forever and the food tastes great due to using lump charcoal plus the lump is reusable until reduced to ash.
trof
(54,255 posts)Best gas grill I've ever had.
Easy to use as a smoker too.
DO get the latest model with the solid piece 'concave' heat source, not the older model with the perforated stainless heat source.
http://www.homedepot.com/p/Char-Broil-Gourmet-TRU-Infrared-2-Burner-Propane-Gas-Grill-463251413/202018212?N=5yc1vZbxazZch