After living with my Weber Smokey Mountain for the last two years I've
decided, in the peri-geezer phase of life to get something easier. I just
spent an hour cleaning the Weber and getting it started for two baby back
ribs.

Have any gone to gas or electric and have recommendations? Have any used the
electric Masterbuilt or the propane Great Outdoors Smoky Mountain?

Thanks for any thoughts.

Kent

On Sun, 15 Jan 2012 15:10:35 -0800, "Kent" >
wrote:

>After living with my Weber Smokey Mountain for the last two years I've
>decided, in the peri-geezer phase of life to get something easier. I just
>spent an hour cleaning the Weber and getting it started for two baby back
>ribs.
>
>Have any gone to gas or electric and have recommendations? Have any used the
>electric Masterbuilt or the propane Great Outdoors Smoky Mountain?
>
>Thanks for any thoughts.
>
>Kent
>
Forget electrics, not enough power. The GOSM works well.

"Ed Pawlowski" wrote in message
...

On Sun, 15 Jan 2012 15:10:35 -0800, "Kent" >
wrote:

>After living with my Weber Smokey Mountain for the last two years I've
>decided, in the peri-geezer phase of life to get something easier. I just
>spent an hour cleaning the Weber and getting it started for two baby back
>ribs.
>
>Have any gone to gas or electric and have recommendations? Have any used
>the
>electric Masterbuilt or the propane Great Outdoors Smoky Mountain?
>
>Thanks for any thoughts.
>
>Kent
>
Forget electrics, not enough power. The GOSM works well.
>
>
Do you have the narrow or wider GOSM? How many pounds of a 20lb tank of
propane does it use in 5 hours @ 250F. I know this depends on outside
temp. Let's assume 50F or so.

Thanks,

Kent

On Mon, 16 Jan 2012 00:59:44 -0800, "Kent" >
wrote:

>>
>Do you have the narrow or wider GOSM? How many pounds of a 20lb tank of
>propane does it use in 5 hours @ 250F. I know this depends on outside
>temp. Let's assume 50F or so.
>
>Thanks,
>
>Kent

I have the wide. It will run all night for a brisket and use about a
third of a tank. Never timed it, but 25 to 30 hours is possible on a
tank.

In article >,
Ed Pawlowski > wrote:

> On Mon, 16 Jan 2012 00:59:44 -0800, "Kent" >
> wrote:
>
> >>
> >Do you have the narrow or wider GOSM? How many pounds of a 20lb tank of
> >propane does it use in 5 hours @ 250F. I know this depends on outside
> >temp. Let's assume 50F or so.
> >
> >Thanks,
> >
> >Kent
>
> I have the wide. It will run all night for a brisket and use about a
> third of a tank. Never timed it, but 25 to 30 hours is possible on a
> tank.

how does it do when it's plugged into 110v? how many hours do you get?
does it take unleaded electricity? how long will it Q on an average
sized fart? can you soooooo veeeeeeed in yer garage with it? will it
cold smoke? will it menthol smoke?

monroe(gotta get me one of those so i can char-rare my pork porterhouses)

"Kent" > wrote:
> After living with my Weber Smokey Mountain for the last two years I've
> decided, in the peri-geezer phase of life to get something easier. I just
> spent an hour cleaning the Weber and getting it started for two baby back
> ribs.
>
> Have any gone to gas or electric and have recommendations? Have any used the
> electric Masterbuilt or the propane Great Outdoors Smoky Mountain?
>
> Thanks for any thoughts.
>
> Kent

I have an electric non insulated smoker and it sucks. An insulated electric
smoker, I would consider ideal, and they don't use much power.

Greg

On Sun, 15 Jan 2012 15:10:35 -0800, "Kent" >
wrote:

>After living with my Weber Smokey Mountain for the last two years I've
>decided, in the peri-geezer phase of life to get something easier. I just
>spent an hour cleaning the Weber and getting it started for two baby back
>ribs.
>
>Have any gone to gas or electric and have recommendations? Have any used the
>electric Masterbuilt or the propane Great Outdoors Smoky Mountain?
>
>Thanks for any thoughts.
>
>Kent
>

Once again I am gonna hear some shit. Oh well.

I have had charcoal, gas and electric smokers. Loaned out my last gas
one and never got it back. Because I had just got the electric and,
well...

I now only have an electric. It IS insolated. It is made by Smoke
Mountain and I love it.

2 things to know up front. You will NOT get a smoke ring. The flavor
will be there. But no ring. Also, you will be limited as to how much
meat you can fit into it. But other wise, it does a very good job with
little effort.

I have come to the point where I do not wish to tend a fire all day,
but I still want good tasty Q. For ME and the ppl I cook for, this
works great. You still have to pay enough attention to your cook so
that things turn out right and so that you still feel like you are
doing somthing

Easy to maintain temps.

Nuf said.



Gene

It is a solemn thought: dead, the noblest man's meat is inferior to pork.
- More Maxims of Mark, Johnson, 1927
Mark Twain

"Kent" > wrote in message
...
> After living with my Weber Smokey Mountain for the last two years I've
> decided, in the peri-geezer phase of life to get something easier. I just
> spent an hour cleaning the Weber and getting it started for two baby back
> ribs.
>
> Have any gone to gas or electric and have recommendations? Have any used
> the electric Masterbuilt or the propane Great Outdoors Smoky Mountain?
>
> Thanks for any thoughts.
>
> Kent
>

I like my Alto Shaam. Seems to use little juice, and good for cold smoking.
Amazing temp control. Plenty of room in there - a dozen full racks of spare
ribs (I have 4 shelves). A bit spendy, though!

"Sqwertz" wrote in message ...

On Sun, 15 Jan 2012 15:10:35 -0800, Kent wrote:

> After living with my Weber Smokey Mountain for the last two years I've
> decided, in the peri-geezer phase of life to get something easier. I just
> spent an hour cleaning the Weber and getting it started for two baby back
> ribs.
>
> Have any gone to gas or electric and have recommendations? Have any used
> the
> electric Masterbuilt or the propane Great Outdoors Smoky Mountain?
>
> Thanks for any thoughts.

My thoughts are -

You have a bunch of hair-brained ideas that you will never attempt nor
complete. Your ideas will live on in infamy.

Which actually isn't to bad, all things considered. We will refer to
your techniques often.

-sw
>
>
Little Boy,

Try to respond to my reasonable question, rather than glorifying yourself
with you comments.

Again, if you were going to not use charcoal, and you wanted to cook low
over wood, what would be your choice?

Kent

On 1/15/2012 10:42 PM, Kent wrote:
>
>
> "Sqwertz" wrote in message ...
>
> On Sun, 15 Jan 2012 15:10:35 -0800, Kent wrote:
>
>> After living with my Weber Smokey Mountain for the last two years I've
>> decided, in the peri-geezer phase of life to get something easier. I just
>> spent an hour cleaning the Weber and getting it started for two baby back
>> ribs.
>>
>> Have any gone to gas or electric and have recommendations? Have any
>> used the
>> electric Masterbuilt or the propane Great Outdoors Smoky Mountain?
>>
>> Thanks for any thoughts.
>
> My thoughts are -
>
> You have a bunch of hair-brained ideas that you will never attempt nor
> complete. Your ideas will live on in infamy.
>
> Which actually isn't to bad, all things considered. We will refer to
> your techniques often.
>
> -sw
>>
>>
> Little Boy,
>
> Try to respond to my reasonable question, rather than glorifying
> yourself with you comments.
>
> Again, if you were going to not use charcoal, and you wanted to cook low
> over wood, what would be your choice?
>
It depends. What am I cooking? What are my other options for that day?
What rub am I using? Has the meat been marinated properly overnight in
my garage? Did the squirrels find it and nibble away at a snack?
See, lot's of questions to be answered first.

BBQ
--
Vegetarian

An old Indian term for poor hunter...