Quote:Hey Eric!


Dude, can you take a minute and discuss your new smoker? I'm new at this whole grilling/bbq thing.


I've gotten pretty ok at grilling steaks and burgers, but want to get some ideas on getting a smoker.


I'm only a family of 4, and our 2 kids are really young, so I'm not looking for a huge grill.


How'd you decide on the smoker you bought?

 

 

Not sure how much you want to spend on a grill/smoker but I highly recommend a Kamado type cooker, for example a Big Green Egg or equivalent.

 

I purchased one three years ago from Costco, the brand is Vision Grills. With this I was basically able to replace my Weber Smoky Mountain smoker and my Weber Kettle, as the Kamado grill truly does the job of both, but even better.

 

10-16 hour smokes are easily done on this thing, as well as temps of 500+ for searing steaks and cooking pizzas. 

 

At this point I can't justify ordering an $18 12-ounce ribeye at a restaurant when none of them come close to the steaks that I can make at home. In my experience the key to a good steak, or really any meat for that matter is letting it sit out on the counter for preferably several hours before cooking. This allows the steak to reach close to room temperature of 75 or so degrees prior to cooking, compared to throwing on a steak that is 40 degrees where you risk charring the outside while the inside reaches your desired temperature.

 

I also highly recommend the use of a Thermapen, or something similar. They are a bit pricy but worth every penny. You will not believe the difference of simply using a thermometer makes. It completely eliminates the guessing game and after years of trying marinades, brines, etc none of that is no longer necessary since typically the purpose of brining is to add salt therefore moisture inside the meat. All of this can be avoided by not overcooking your meat, which is what a thermometer does for you. When I go to BBQ's at friend's houses or even order food at a restaurant the majority of the time I can tell that the meat is overcooked, not my meat  :yes:

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