Want to give a traditional offset stick burner a try. Just looking for one big enough to hold 1-2 briskets, not cook for 20 or start a catering business. At least 1/4 inch metal, solid welds, tight doors, grease drain, etc. don't think I need an insulated firebox for a small offset in Texas. What should I expect to pay for a smoker like I've described?

Anywhere between 1k and 4k. I know that's a big range, but such is the market these days

I have Mill Scale building mine but they have quite a wait. I am looking at a December 2020 delivery and I ordered 2 months ago. I have a friend who runs a bbq joint in Marathon and he swears by their work..

https://millscale.co/

Anywhere from $900-1.5K is my guess assuming you are buying new and something from a established manufacturer. I would look at something like a Lyfe Tyme. Single-lid Grill w/ Firebox

If looking used, you could probably find something cheaper. I had a buddy watch craigslist for a long time, and snagged a great 1/4 inch thick pit in Austin that was in great shape for only $600.

Or get a high school shop class to put one together for you with you providing the materials and you can likely save a few bucks that way too.

I will sell you this one for $1000.

Thanks fellas, based on price point, my experience (beginner) and wait time lonestargrillz looks like a good place to start.

I've got a traditional propane grill in my outdoor kitchen, in the process of remodeling it to move to a Blackstone griddle and a ceramic grill or smoker, just can't decide whether to pair the griddle with an off-set stick burner or a Primo XL ceramic. Was leaning toward the ceramic because I mostly do steaks and traditional grilling, and I could get my feet wet smoking with a ceramic, but then got a hold of Aaron Franklin's book.

Any advice on the decision making would be appreciated.

dr_boogs said:

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Thanks fellas, based on price point, my experience (beginner) and wait time lonestargrillz looks like a good place to start.

I've got a traditional propane grill in my outdoor kitchen, in the process of remodeling it to move to a Blackstone griddle and a ceramic grill or smoker, just can't decide whether to pair the griddle with an off-set stick burner or a Primo XL ceramic. Was leaning toward the ceramic because I mostly do steaks and traditional grilling, and I could get my feet wet smoking with a ceramic, but then got a hold of Aaron Franklin's book.

Any advice on the decision making would be appreciated.

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The obvious answer is to get both, but if you can only get one then I recommend ceramic and a fan/controller. I've had both and would never go back to a stick burner unless I had a need to regularly cook for an army of people.

I would be happy to custom build whatever you need. Contact me or check out my page here https://www.facebook.com/profabtx/?eid=ARDD51TjOTplElfCTtzn67NNu7ZnoqTmtI1oIfgRgFOIrgGV7KT5svkJmXrGzh5jPKZKlctwrx0P3TLI

I have this one. Works great for a periodic hobbiest.

https://www.academy.com/shop/pdp/old-country-bbq-pits-pecos-smoker?campid=71700000050043540&adgroupid=58700004906100560&device=m&keyword=92700042448517047&Channel=pla&gclsrc=aw.ds&&gclid=CjwKCAiAlajvBRB_EiwA4vAqiF8ltIBO5dozLtNEaB2RCpWnKr-FZDA8J0410QmWNmRhXDvDmInarRoCIAQQAvD_BwE#repChildCatid=311402

Just picked up my LoneStarGrillz smoker two weeks ago. Expect the wait time to be 10-12 weeks. Worth the wait though!

rootube said:

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The obvious answer is to get both, but if you can only get one then I recommend ceramic and a fan/controller. I've had both and would never go back to a stick burner unless I had a need to regularly cook for an army of people.

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+1

Between my Blackstone & BGE, I can meet 99% of my cooking needs. I've had a full brisket, whole pork butt, chicken, and about 3lbs of sausage on mine to feed 20 people. I've come close to buying an offset more times than I can count and probably still will get one eventually, but, I would get the Kamado first every time. I'd go with Grill Dome Superdome or Big Joe personally, but, certainly won't go wrong with the Primo XL

If I recall your posting history (food and spirits board?) you know what you are talking about. Why do you prefer the other 2 ceramics over a Primo XL?

The Primo XL is probably more functional, but, I just prefer the looks of the round Kamado and the colors better. Nothing from a quality/concern standpoint.

My Stoker finally went out (Solid 10 years though) and they aren't making them anymore so I just got a new temp controller. I went with ThermoWorks Signals+Billows over the BBQ Guru Cyber Q. Early returns tell me I made the right decision

How similar is a brisket done correctly on a ceramic to one done in an offset, specifically the difference in bark and smoke flavor? Do you add wood chips for smoke on a ceramic? Appreciate your advice.

dr_boogs said:

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How similar is a brisket done correctly on a ceramic to one done in an offset, specifically the difference in bark and smoke flavor? Do you add wood chips for smoke on a ceramic? Appreciate your advice.

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I would say the BGE Smoke profile is sufficient for great BBQ and does give a nice red smoke ring, but, it's always going to be short of an offset. I'd like a bit more smoke, but, not much. I've had plenty of BBQ that I would consider over smoked which isn't ever a worry in the BGE. The bark is comparable

Using quality beef, the right size, cooked to proper temps will have far more impact on taste than BGE vs Offset

I had a BGE before I won an Old Country Pecos in a contest (great retail price before, and even better when free). I cut my teeth on both and found to prefer the offset better than the ceramic, so I upgraded to a Mill Scale. The offsets require a lot more work, but I like the flavor of the smoke better from them (and my wife doesn't bother me for 12 hours because I have to "watch the fire"). I didn't like the smoldering smoke taste from the BGE. It always gave me the creosotic burps.

the pit man said:

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I would be happy to custom build whatever you need. Contact me or check out my page here https://www.facebook.com/profabtx/?eid=ARDD51TjOTplElfCTtzn67NNu7ZnoqTmtI1oIfgRgFOIrgGV7KT5svkJmXrGzh5jPKZKlctwrx0P3TLI

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Definitely check him out. Great pricing, great work, and a real pleasure to do business with!!! Don is a great guy.

TexAgs gonna TexAgs! Thanks for chiming in I appreciate the input.

Thanks for the reply, you too BSD.

https://www.lyfetyme.com/

B-1 83 said:

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https://www.lyfetyme.com/

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+1

I was in the same boat as you -- I wanted something to supplement my Kamado, but didn't want something crazy.

Take a look at this:

$499



https://www.academy.com/shop/pdp/old-country-bbq-pits-wrangler-smoker#repChildCatid=653608

Oh, I just saw this when I went to the Academy website:

$100 Academy Gift Card with Purchase of Any Grill, Griddle or Smoker $299 and up - Mailed Separately if shipped to home, or get it today when purchased using the Free in-store pickup option

Baseball-Junkie said:

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Oh, I just saw this when I went to the Academy website:

$100 Academy Gift Card with Purchase of Any Grill, Griddle or Smoker $299 and up - Mailed Separately if shipped to home, or get it today when purchased using the Free in-store pickup option

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Yep. I used that several weeks ago to walk out of Academy with my OC Pecos for only $300. I love it. Made great brisket and spare ribs so far. Smoking beef short ribs as we speak. It requires a little more monitoring than my Texas Pit Crafter smoker to maintain heat, but for $300 it is outstanding.

f burg ag said:

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Based on your criteria, I don't understand all the responses suggesting $1-$3k custom smokers. Get an Old Country Pecos, or something like it, for around $400. I have a custom made $2000 offset and a $400 OC Pecos......they both operate the same and you can't tell the difference in the end product.

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Well, seeing as one of the first wants by the op

Quote:

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At least 1/4 inch metal

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that's where most of the more costly recommendations come from.

You aren't going to get a smoker with that thick of steel for $400. The academy brand ones recommended in this thread say they're 11 gauge (.11 inches thick). So actually not a case of the OB over-recommending like frequently happens, we were just following what the OP asked for.

Agree on that point. I was responding from a general perspective on his overall goals. i don't think the thickness of the steal will matter to what he is trying to accomplish. Assuming you are not smoking meat using a dysfunctional piece of crap smoker, I have always put more importance in:

• the meat
• the meat preparation
• the right fuel
• timing (when to wrap, remove, rest, etc.)

The thickness of the steel Will matter on a longer cook, like a brisket/pork butt. It will retain heat longer giving a easier fire management.

the pit man said:

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The thickness of the steel Will matter on a longer cook, like a brisket/pork butt. It will retain heat longer giving a easier fire management.

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Agree. But maintaining 225 degrees, 275 degrees, or whatever you want to cook at can be accomplished with many smokers. The difference would be how often you are willing to manage the heat. If I am cooking for a lot of folks and busy messing with sides and other logistics, I would want a smoker that can hold a constant heat for long periods of time......but that is not what the OP is inquiring about.