I'm looking at three different smokers:
Masterbuilt GS40 propane. The advantage here is that I've always grilled on propane, and it is easier to control the temperature. http://www.amazon.com/gp/product/B004EB ... d_i=507846" target="_blank
Masterbuilt Charcoal Smoker. This moves me forward into "real" wood-fired BBQ. http://www.sears.com/masterbuilt-charco ... ockType=G1" target="_blank
Old Country BBQ Pits. These seem to be made with higher quality than the Masterbuilt charcoal smoker. Two different sizes: http://www.academy.com/webapp/wcs/store ... =578824977" target="_blank and http://www.academy.com/webapp/wcs/store ... =578824977" target="_blank
As far as what I'm smoking... last night's dinner was:
- A variation of Myron Mixon's cupcake chicken (I smoked chicken breasts instead, using mini-loaf pans)
- Smoke veggies: zuccini, yellow squash, red bell pepper, Vidalia onion with EVOO and Italian seasonings
- "Smoked" (baked) potatoes. I wrapped in foil because my wife doesn't like the smoke flavor on potatoes
- Pork loin
- Ribs (beef and pork)
- Chuck roast (I'm practicing on chuck before trying any more briskets. Much cheaper!)
I have a family and three kids, grandbaby on the way. My goal is to be the pitmaster at the future family reunions!
So... what are everybody's opinions? Thanks!!!!!