- Apr 9, 2013
- Reaction score
Was looking at the Weber Smokey Mountain, but your points about the ease of an electric smoker are making me second guess.I use a Traeger Lil Tex pellet grill for the most part.
Here is how it works:
Also I use a cheap $70 vertical bullet
Everybody's got their opinion on what they like. I prefer the Traeger for:
Atomic Buffalo Turds
Smoke Pumpkin Seeds
Any small roasts of pork or beef
I use the other one only in the summer for:
Pork Butts for pulling
Any large roasts of pork or beef
The type of smoke you get off the red bullet smoker can be very dominating with some of the charcoals and some of the briquettes can be very lame. I mix the two and add wood chunks to achieve the profile I want. If it is cold and snowing, this smoker will burn all of it's fuel quickly.
The Traeger lights itself, stokes itself and can operate will a full hopper for as long as 20 hrs in the summer and probably 13-15 hrs in the extreme cold. You put the flavour of wood in the hopper and turn it on. You can mix the woods to get different flavour profiles. The smoke setting will smoke foods in the 140 degree range. If you turn it up higher, the higher you go, the more flavour from the wood type you get and the less smoke you'll get. For ribs, start off on smoke for an hour, switch to 225 for two hours and 250-275 for another hour (to render the fat).
I have a home automation system and use it to turn the Traeger on in the winter. I leave meat in it and go to work. I turn it on a few hours before my work is done. That way when I get home, the meat is done