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I'm thinking of buying a smoker...anybody have one they like?

I'm looking mainly for a smoker to make Memphis style BBQ pork shoulder and ribs. My wife is from Memphis and over the last 20 years we've gone there to visit family many times and never missed an opportunity for BBQ. With the passage of time, the family has moved away from Memphis and we just don't have those reasons to go and we miss the Q!

For the yankees reading this, BBQ is strictly a noun in the South.

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  1. Den

    I have pretty much the same problem. Married a girl from Memphis and now her family has all moved away. Fortunately they're in Alabama so I get the good stuff there now.

    I have a Charbroil Silver Smoker and like it just fine. http://www.charbroil.com/Consumerwebh...
    I do a great shoulder, salmon and poultry. I haven't nailed down ribs yet but I'm getting there. In the fall I made some beef ribs that were unbelievable.

    DT

    3 Replies
    1. re: Davwud

      so do y'all use that alabama white BBQ sauce?

      1. re: hitachino

        I sometimes do. I have my own recipe for it.

        DT

      2. re: Davwud

        I know this a little late for a response but I just joined this site. Anyway, I'm 35 from Okla and have been smoking ribs for the past 15 years. For the best fall off the bone tenderness tear the thin layer off the back of the baby backs. Then preheat oven to 200 degrees, salt and pepper the ribs, and cook for 2 hours. This slow cooks them for tenderness. Take out of oven and season ribs. I like a dry rub because the rub brings out the meats flavor where a sauce can over power but it's up to the person. After that just place in smoker till your liking, I usually go 6-8 hours. The oven is the main key to fall off the bone tenderness. Hope this helps and enjoy

      3. Den, I purchased a Cookshack Smokette electric smoker a few months back, and liked it so much that I brought it up to our country house and ordered an AmeriQue, also from Cookshack, to keep in the city.

        I make the most incredible hot-smoked salmon, beef ribs, brisket (17 hours!), turkey and chicken. I bought a cold-smoke baffle to make cold-smoked salmon, but I haven't tried it out yet.

        One of the great things about these electric smokers is that there is no tending required. Just plonk your seasoned product onto a rack, put a chunk or two of hardwood into the woodbox, plug it in, turn it to the desired temperature, and walk away until it's done.

        I've also come to really appreciate Cookshack's down-home customer service, and their online forum.

        www.cookshack.com

        1. The original comment has been removed
          1. For a birthday present my wife got me a Brinkman smoker and I love it - http://www.brinkmann.net/Shop/Detail....

            1. We have an electric SmokinTex and love it. We've had it about 3 years now and wouldn't think of doing a turkey any other way. We smoke ribs, chops, whole salmon, brisket and pork shoulder in it regularly. We've also smoked tomatoes, cheese, shrimp, scallops, octopus and goat in it, all with great success. It's completely self-maintaining so you start it up with some wood in the smoker box, close the door and walk away. We run it all year round so we have BBQ ribs in January and our Thanksgiving turkey is always smoked. It's one of the best food-related purchases we've ever made.