New Guy with Smoker Questions

[Dirty Dawg]

HOwdy Y'all,

I just registered and thought I'd introduce myself. I've been cooking most of my life but have only been smoking meat a year or so. I've been using The Good One Open Range (a smallish charcoal smoker) but am looking to move up to a proper offset smoker-- just can't make up my mind if I want something for the backyard or something I can haul around. Each has benefits. I'd welcome advice and suggestions from those with more experience. I'm in the DFW area so suggestions for manufacturers in the area would be appreciated. Not too worried about price, then again, I don't have a fortune to put into it.

Here's a photo from a recent effort. Pork roast is currently my favorite cut to smoke but I've had good success with all the traditional cuts.

Thanks!

[Dirty Dawg]

I'll add that while waiting around for this post to be approved, I scrounged around and found a thread that led me to what looks like the perfect smoker for my situation, the 24x42 cabinet from Shirley Fabrication. I sent an email and depending on the response will likely place an order next week. After that, the real wait will begin; seven months. Wow.

[limey]

Big Welcome Dirty Dawg!, Shirley makes a good smoker but I would look around before pulling the trigger. Check out this thread for a complete list. viewtopic.php?p=214810#p214810
Looks like this ain't your first rodeo with the great looking rib roast!

[Dirty Dawg]

Thanks for the link Limey. I've been obsessing over my choice for far longer than I should admit to and have considered many of the manufacturers listed there. My considerations are: small enough that it's not a waste of fuel to cook for my family but big enough to include my friends or neighbors if called upon. I also need to be able to load it on a trailer from time to time so the weight/design needs to suit that. Lastly, it will typically reside in my backyard and, while its not exactly off-road, it is 4x4 recommended so it will need to be designed to manage the terrain. All those things considered, the Shirley ticks every box plus I really like door design.

All that said, part of me is leaning toward a competition, "Vault" style unit. My only concern there is that all of them, interestingly, are charcoal/chunks style which I already have (although admittedly not near as fancy) in The Good One Open Range. Still, the ability to cook larger amounts, travel, and compete makes this style very attractive.

Decisions, decisions.

[Okie Sawbones]

There are vertical offset smokers, such as the Yoder Stockton.

[spacetrucker]

Welcome to the forum, wish I could help you on your dilemma, I have cooked large amounts 25 to 35 briskets on other peoples bbq trailer, and the smaller loads ones and twos on my pellet fired cooker (see picture at left) on the back porch, for me it comes to cooking for other large crowds for free, because I refuse to try to do it for $$, its my hobby and I like to eat...
that's a great looking rib roast...
on the waiting for the message approval, that is the way to keep the spammers down, join in the fun and welcome...

[ChileFarmer]

Welcome to the forum, be looking forward to your post. CF

[CaptJack]

HOWDY

[Big Ed]

Welcome aboard!!

[cowboydon]

Welcome to the forum

[Dirty Dawg]

Thanks for the welcome y'all. As an update, I pulled the trigger on a new Yoder Loaded Wichita, projected delivery early June, projected deliciousness shortly thereafter.

One question I guess, how long should I expect to season the pit before it is truly cooking at its best?

[Finatic]

One question I guess, how long should I expect to season the pit before it is truly cooking at its best?[/quote]
Welcome! For me it takes a number of "full" cooks to season a pit. I start by spraying cooking oil (in a spray bottle) inside the entire pit. You can use Pam too. Then build a fire a run her at your normal cook temps for an hour or so. I then repeat this process. Then I'll buy a box of bacon ends and cook them directly on the grates at at least 300. This is a great way to season the grates. Makes good snacks too.
Then I'll fill the pit (this what I mean by "full") with meat (chicken works great). I try to do this several times before I consider a pit seasoned. This process usually takes me a few weeks.

[Dirty Dawg]

Glad to hear weeks instead of months or years. Ha!