smoker question; looking at backwoods party or a baby stump

Bre'r Dan,

Wheelhouse!

I've cooked on a Backwoods a Party, a couple of Fatboys, and a Competitor. Also, once on an original Stumps (whatever they call that model now).

While I preferred the Backwoods, it was largely because the Stumps jammed -- a problem which has been solved. They're both really well made, insulated cabinets which function pretty much the same -- You probably can't go wrong with either.

Rust sounds more like a care issue than a design defect, but I'd look into it on the Backwoods forum before purchasing. For that matter, both manufacturers maintain enthusiastic forums. The collective knowledge bases are fairly large and there are plenty of honest owners -- you should definitely visit.

Another type of insulated cabinet worth thinking about is a Cookshack. If you've got electricity on your patio you might want to take a serious look at the AmeriQue as well as the model just under that. Another possibility -- but probably out of your price and size range is the Fast Eddy (also a Cookshack). You can compete KCBS with them -- but not the more "electric" Cookshacks. There's a similar series of cabinets to Cookshacks with "Texas" in the name, but I forget the exact name offhand.

The issue with all cabinets is air flow. You can't load them up in such a way that the heat and smoke can't circulate. You can buy a Backwoods with a convection option (costly, though), but they're really only

If I were ordering a new smoker tonight it would either be a Backwoods Fatty, Comp or (in my dreams) Piglet.

Horizons are indeed well built -- if a little crudely designed. However the basic mods only take a few hours -- including the drive to the hardware store, parking, etc. So don't let that deter you. If you want an offset -- on the small side of medium, just barely large enough to be a true "stick burner" with a lot of trouble -- it's a decent choice. If you look around you can probably find steeply discounted Brinkmann Longhorn cookers as well. FWIW, the basic design is called "Longhorn" by pretty much everyone BUT Horizon.

While Longhorns can serve double duty as grills in a pinch -- iin my opinion it's not a great choice for someone who does a lot of grilling. There's no way to adjust the difference between the charcoal and food grates and you don't exactly have the same air control as with a Weber. At least not in the cooking chamber. FWIW, the big offsets put a grill on top of the firebox, which does have plenty of air control.

There are much better pipe section and square section offsets. Klose for instance which come fully "tuned." (Got there before Mary! :lol: ) Another great choice would be Lang which use a "reverse flow" design to take care of the tuning. Let me plug another really great manufacturer -- and that's Peoria. barbecue pit smoker trailer custom barbecue pit Peoria Custom Cookers

They can and will build you an excellent combination smoker/grill with a "Santa Maria" style high-rise food grate to boot. But it's a custom and will set you back a few bucks. They're also on my short list.

If you're interested in ultra convenience you might also want to consider one of the pellet burners like Mary's new Traeger. They're really very good.

Your most bang for the buck -- portable, good grill, excellent smoker is a Weber Smokey Mountain (Why kokopuffs! Is that you? :roll:). The new 22-1/2" WSM looks like it's got plenty of room. You can pack the 19" pretty well and feed an army, but it's a little too small if ribs are your thing. That said, the 19" is the ultimate portable.

Finally, you're in the right price neighborhood for some of the lower priced ceramics like the Big Green Egg and the Primo. You're not going to get the same capacity as a Party or even a 22-1/2" WSM for that matter -- but it does most poeple pretty well. Excellent smokers, excellent grills. The range of temperatures they can hold steadily for long periods with very little fuel is eery.

Since you're looking at Stumps and Backwoods you're undoubtedly aware of the BBQ Guru. I know they're expensive, but if you get anything other than a Cookshack or Trager type -- go Guru, and go wireless. They free your life up considrably and since smoking is usually a weekend thing -- that's important!

Let us know how your thinking develops,
BDL

Checkout this bullet smoker built by Weber. It's really very well built.

When it comes to smokers and smoke marinades and timeing listen to BDL, he knows this part of culinary possibly better then anyone on this site. I think he has smoked near everything that can be smoked, and he has experamented with it.

The good thing about the Weber Smokey Mountain cooker is, unlike typical horizontal units that require hourly intervention for temperature monitoring and refueling, its ability to hold a steady temperature for hours on end. Usually around 10 pm at nights I'll fire up the WSM, put a boston butt on, bring the unit up to smoking temperature (230-260F measured at the lid) and then retire for the night. When I arise the next morning the WSM's temperature will be hovering within 30F of its setting that was made the night before and so all I need to do to bring it back to proper temperature is either readjust the bottom vents or add another handful or two of charcoal.

Be advised, however, the the WSM is strictly charcoal fired and requires a couple or three chunks of smokewood for proper smoking. It is not wood-fired. The unit holds a really steady temperature for the longest time and is capable of cooking for 18-20+ hours on a single load of charcoal (about 1/2 bag of Kingsford). And now a word from our sponsor!!!!!! :roll:

I am running a little slow BDL :lol: recovering from back surgery. In a larger size than the WSM look at the Big Drum Smokers. They are brand new metal shipping drums converted into vertical smokers. You can also build one pretty cheap if you can find a food grade used drum. The Traeger is great for set it and forget it but as a grill it performs poorly (not enough heat at grate level to sear, max I have seen is 460). My Klose had the grill in the fire box and steaks cooked over an all wood fire were great but I can do the same thing in a cheap firepit.

Real bbq afficionados separate the grill from the smoker totally, two entirely separate units and each with their own separate approach.

The one advantage of the Weber Smokey Mountain over the BDS is its lighter weight and being able to be broken down into 3 separate pieces - making it easier to transport the unit to an outing. And the WSM is built with two racks instead of one unless you get the weighty standard size BDS.

On the other hand the BDS offers way more stability during gusty winds.

Those look like well built units that will require a small pile of logs for firing whereas the WSM is charcoal fired and requires just a couple of woodchunks for smoke. However, should the chef want to smoke a pig, then the Peoria would be more accomodating. Should the chef live in an urban environment, then it's the WSM.

I'm just trying to cite differences for consideration for the first smoker purchase; and, one doesn't need to cry more than once when deciding on the unit that's for them.

We want pictures when you get it!

Dan,

Really happy for you. And when it finally arrives...

Use it in good health,
BDL

So happy it's working for your bad self. BDL may start stopping by again. All is -- if not well -- at least better than before.

BDL

Wow! What awesome outdoor tools you have!

Do you have custom covers for everything?

Is the Weber Performer modified, it looks a little different.


H.