quote:Originally posted by sarbuze:
I need to buy a smoker. I setup my weber grills (basic round grill) with dual zones, one with a thing I built to hold wood/chips the second zone with a water bath (I put broth in it with water). It works well, but I have to open/close too often to maintain heat. I use a variety of wood, generally have on hand some hickory, apple, cherry and my favorite for grilling (and BBQ) pecan.
What type of smoker do you use? I think it's time for me to buy a proper smoker.
There's nothing wrong with a basic Weber. I own two electric smokers (one I built from a commercial fridge), a heavily modified charcoal horizontal (again, another home project), a 5-burner propane grill that I hardly ever use anymore, and a Weber One-Touch Gold kettle grill. Of them all, the one I use most is the Weber; it's just so versatile.
To maintain an even temperature over a long period, try a modified Minion method. It's basically stacking charcoal briquettes about 4-high almost all the way around the edge of the lower ring. (Also called the Snake method.) You can stud with wood along the way. Then drop in a few lit coals on one end. This will eventually wind its way around, keeping a temp of 200° to 250° or more, depending on how many briquettes you use. I've had this last for as much as 12 hours before. You can put a water bath in the middle, and you never have to turn the meat, because the heat is turning for you. This is a great method for long smokes, like brisket or pork butt.