I’ve been using charcoal for a while and enjoy the flavor, but I’m thinking about moving to a setup that’s a little easier to manage while still letting me smoke meat properly. I don’t want to lose the fun part of cooking outdoors though.

What should I look for in a best gas grill and smoker if I’m coming from charcoal? I’d appreciate hearing what people here switched to and whether they’re happy with it. Thanks for the help.

Chuck Roast seasoned with Spiceology Coarse Pepper and Spiceology Seasoned Salt. Smoked with pecan wood on the Goldee's Smoker. Stubborn cow - almost 10 hours for 3 pounds. Kept it around 250. Spritzed with Worcestershire and water combo on every split add. Finished in a foil boat with some tallow that was on the smoker. Would use beef broth and braise a bit more next time so it will pull. Serious bark and smoke ring. Sliced for dinner and will chop for leftovers tomorrow.

I admit it’s a bit under and some more could be rendered, but regardless the amount of meat here is barely good for 2 people. Im somewhat new to smoking, mainly have done pork in the past

Ingredients
Chicken thighs and drumsticks
4 tablespoons Lawry’s Garlic Salt
1–2 tablespoons olive oil
Cajun seasoning, to taste
Coarse black pepper, to taste

Instructions
Season the chicken with 4 tablespoons of Lawry’s Garlic Salt, making sure each piece is evenly coated. Refrigerate for 24 hours.

Remove the chicken from the refrigerator.

Pat each piece dry with paper towels.

Lightly coat the chicken with olive oil, then season generously with Cajun seasoning and coarse black pepper.

Preheat the oven to 325°F.

Arrange the chicken on a wire rack set over a baking sheet (or on a lightly greased baking pan), leaving space between each piece for even cooking.

Bake for 60–75 minutes, or until the internal temperature reaches:

175–185°F for thighs
175–180°F for drumsticks

Increase the oven temperature to 425°F and bake for an additional 10–15 minutes to crisp the skin.

(Alternatively, broil for 2–3 minutes, watching closely.)

Let the chicken rest for 5–10 minutes before serving.

The result is juicy, flavorful chicken with crispy, well-seasoned skin, very similar to the smoker version without needing a smoker.

SMOKING DIRECTIONS

Smoke at 250°F for 2 hours and 45 minutes, then increase the temperature to 350°F for the final 15 minutes to finish.

So tender !!

Smoked at 250 and I pulled when IT was around 135
Reverse sear and rest

Corky’s BBQ rub and BBQ sauce

For my wife’s birthday. Dry brined, smoked, sous vide, and seared. Salt, pepper, rosemary. One of the best things I’ve ever eaten.

Roller coaster of temps and beers/shots! Fire management don’t count today, this one’s for Ozzy.

Spare ribs on the old country pecos w white oak, spg n a hint of lawry’s. Will post pics of the after math. No wrap, no spritz. Long live ozzy! And Texas BBQ. 🍻

I am beginning this journey at 7:00pm low and slow at 200° for dinner tomorrow night at 6:00pm will update tomorrow...does anyone else score their fat cap for maximum penetration?

It was a nice cool day today, perfect for a brisket day

I currently use a Spider Grills Huntsman for grilling and smoking. It works well for much of what I cook but there are times where I need to cook more than I can on it. I'd like to pick up a vertical smoker in the near future for those times when I need more volume. Looking mainly for charcoal not pellet, electric, or propane.

I've looked at Backwoods smokers and their Party or Gladiator models might work. Any other suggestions on smokers to consider?

Thanks and have a wonderful day.

Been smoking for a little over 3 years on my offset. Grandparents surprised me with this electric smoker they’ve had sitting unused in their basement. I’ve never used an electric smoker, any tips?

smoked some ribs and made some mistakes like had my ribs too close to the firebox and managing the fire was definitely a task but here’s the end result ! they were good but i know i can do better i used apple wood chunks and let them cook around 275-285 for 2 hours then wrapped them for one hour at 275-285 again then finished them for 30 mins at 250 when i sauced them

300 on pit boss from 10:30-4:30 in pan unwrapped
Wrapped from 4:30-7:30 pulled at probe tender
Mustard binder, salt and pepper blend

I was gonna cook low and slow but didn’t wake up early enough unfortunately but she was juicy still only thing I messed up was not letting it rest when I cut into the flat but people were hungry so that was on me, they still loved it! The point was so good the next day reheated in foil with some leftover tallow which is the picture of the chopped in foil.

Found some brisket for 2.99 a pound this week so we snagged a couple. Got an 18 pound one and a 13 pound one. Never smoked brisket before but for that price we’re going to learn. The 5 pound ground beef rolls were 9.95 each. We typically prefer more lean, but couldn’t resist that price. Will probably end up doing some smoked burgers too.

Long time lurker, first time poster! Wanted to do an overnight cook on these, so I put them on my Recteq at 200 for 8 hours, ended up being about 175 internal, so I wrapped them in butcher paper with some tallow and finished off at 300 until probe tender. Call it beginners luck, but they turned out pretty darn good.

I have finally secured a 120 gallon tank to turn into a smoker. Now I am trying to design it and start to get materials dose anyone know of a website that has base plans or any recommendations as to videos or designs they like!?

I finally talked my husband into letting me buy a Masterbuilt Gravity smoker. It’s coming this weekend. I had a green mountain that we got for free and I hated it. Since I’ve only done pellet smokers, what do I need to know about using charcoal/wood chunks? Does anyone have preferred lump charcoal or wood chunk brands? I’m really hoping the smoke flavor is there because it was non existent on the GM.

House is 100 yrs old. Don’t think the smokehouse is that old (someone rebuilt the roof recently).

It’s gross but the bricks look great so I’m taking it apart brick by brick to rebuild it.

Question: Does this yellow stuff look like asbestos or something dangerous? I’m wearing a mask and googles, but is that enough? A ton of it is shoved between the bricks and plywood along the inside perimeter.

Thanks so much for taking a look!

I'm looking to upgrade my current smoker (pit boss pellet). I don't find the meats to be overly smoky, so that's the #1 thing I'm looking for in my next purchase. I wanted an entry-level smoker to make sure I would actually use it before I invested in something better - and now I'm ready.

No budget, just a combination of smoke flavor and ease of use. Send me your faves!

Howdy folks, I’ve been using my Pitt boss pellet for about 5 years now and love the ease of use. I have a toddler so time isn’t abundant on my end. Would like to upgrade to a larger unit than the dual grill/smoker I have now. Looking for a reliable recco for a busy dad. THANKS MY DUDES!