Andy,

Get the smaller Weber!

The difference in quality (sealing/porcelain coated/large water bowl/heavier gauge metal) significantly add to your ability to maintain a more consistent temperature over time.

My Weber is an 18". After figuring it out, weather permitting, I can start the smoker at midnight and stabilize with a 9lb boned shoulder @1;30 (2nd shift), go to sleep, and take it off 9-10 hours later. Wrap, sit, pull.

Dave!,

You are waaaayy, too close, lmao! I am sooo busy right now. Over 1000 cloves planted and another 500 or so to go.

I could make that 100 seem like a diet. Will do the turkey when things easy up.

Frank!

Hello my friend, I was going to throw in my 2 cents, but the picture/file sizes are too big to share with everyone.
I have not had time yet to do the rub, or experiment with a version people can share. Have to drool for now. Killing me!!!
Check my last PM and let me know

MUST MAKE RIBS!!!

                AAAGGGGHHHHH!!!!!!!!!!!

You guys are killing me, now I want pulled pork and it's a little after six a.m. I love,love,love b.b.q. any way I can get it. Personally I've mostly grilled, but have been thinking about adding a smoker to my collection of outdoor cooking appliances. I love the old school antique grills and currently have a Char-o cast aluminum kettle style pit that uses briquettes and a Falcon cast aluminum propane pit. Both are probably forty plus years old and have been restored to their former glory. So now the question is what brand of antique old smoker was considered the best and built to last? If I'm going to add a smoker to the collection I want to find a quality antique to restore and put back in use.
P.S. I will gladly accept all b.b.q samples:)

I think that would be an old 55 gallon oil drum.

OK, who is going to build the smokehouse first?

Lol, good luck with the wives,.

  Mike

Ha,ha,ha only way that's going to happen is if the wife takes a long separate vacation and it's already up and running when she gets back...

Calvin I knew you were trying to start trouble LOL 

Sobelrl Your exactly right I see people on TV standing in line at Franklin's for 3 to 4 hours how ridiculous when I'm sure there is someone right around the corner with same quality brisket 

tinyfish you did one hell of a job for the first time so along with Frank and Vito we are going to need you to cook at the Fig and Smoked Meat gathering when we get it together 

King I think Mike is right a 55 gallon drum or another popular old time smoker would be an old refrigerator they actually worked rather well because of the insulation in them thats what a friend of mine uses 

Posting pictures isn't working unless I upload them to a website first and now I noticed I can't use the quote feature ????? 

The 18" Webber appears to be about $299 - obviously more than $29 and also not an Impulse buy.

Are we talking about the same model?

I'm likely to use this a couple times a season - maybe - so a $300 toy will just annoy my spouse (as I think it should).

Andrew

An old refrigerator would be funny, but would probably wind up full of beer. I might try making a brick and mortar one for a old time look if nothing else. Were there any old time commercially made smokers that withstood the test of time? I've seen the old barrel smokers around for years but they do tend to rust out.

I think the 14" is around half that.

When I got mine several years ago it was $349-$399.

Got it on a search engine delivered w/cover for $269.

At the time Ace Hardware was almost the same. Worth looking there to see what they have.

Seriously, if you're only feeding 4 or less, the 14.5" WSM is plenty.  I got over 7 hours on the first basket of charcoal before needing to add more.  It doesn't make sense to get anything larger.  Read the reviews on Amazon and you'll hear the same thing.  It costs $200.  If you think you'll be entertaining more people on a regular basis, it would make sense to get the larger one.

heres the 14" on ebay $154.00 to your door http://www.ebay.com/itm/New-Weber-711001-14-in-dia-Smokey-Mountain-Cooker-Smoker-/222254765534?hash=item33bf6a95de:g:bigAAOSwYIxX33HP

Sweet:)

I did get to try Franklin's brisket, or a sample anyway, at an event that he was at. Not sure it was better than Blacks or not. Not without have both at the same time, but it was very good. I don't know about standing in line for hours for it......

I did look at a nice Traeger electric smoker today, and hinted to the wife about x-mas. 

Great looking pork and turkey, BTW!


Cliff

I live just west of Ft. Worth and yes we BBQ. I have an Oklahoma Joe's and a homebrew ceramic egg and am thinking of adding a barrel cooker. They say unless you are willing to spend a LOT of money on a smoker, a Pit Barrel cooker is about as good as it gets. There is another one called the Barrel House cooker. Both look to be very interesting and not too expensive if one is wanting to make some good Q on a budget.

We just did our first pulled pork on my newly constructed UDS (Ugly Drum Smoker).I used a recipe for the rub of the Amazing Ribs website,because there is NO rubs available in this country.My 7lb butt :) smoked for 13 hours.Although I was a little disappointed in the flavor (good flavor in some spots,but bland in others) it was still a good learning experience.

Trop

I used locally produced lump charcoal,no wood (fruit or otherwise) added.

Well this thread has given me the itch to try my hand at smoking some meat! I was torn between the weber smokey mountain 18" and the Napoleon Apollo 3-in-1. Here in Canada the WSM are $399 at home depot but Canadian Tire had the Napoleon 200 on clearance at $199. It has 16" grills which is a bit smaller but I think will be plenty for me. Plus I like the versatility of it.

Wow Tyler that looks like a great smoker I think it will give the WSMS a run for it's money Post some pictures when you fire it up 

Please stop this thread.

I love figs.
I love BBQ.

If we discuss both at the same time, I will become morbidly obese.