I got a big green egg a couple of months ago and have been cooking religiously on it.

As a result, I've gotten pretty obsessed with central TX style bbq so I would like to get a traditional offset wood smoker. I want the smoker strictly to use for things like brisket, ribs, etc and keep the egg for things like burgers, steaks, pizzas, etc.

I'm not looking to spend a fortune but also don't want some cheap smoker that will be a constant headache. Anybody got any good recommendations on what to look for in the Houston area. I know there are several companies that make custom pits in the area. Thanks in advance.

What is your budget? What size do you think you want? How much food could you see you needing to cook at one time?

Don't want to spend over $2,000.

3 Briskets at a time max more than likely. Single door.

Honestly I'd just use the BGE.

If you're really set on a stick burner, I'd get a local Ag program to weld you up a vertical smoker with an offset firebox. Or a reserve flow offset. Either of those should be cheaper than a commercial option of similar quality imo.


Edit to add I just saw your 3 brisket requirement. Knocks just using the BGE out.

Yeah I mean that would be absolutely maximum, doubt I would ever have 3 briskets on at a time. I just like the option of having the space. Could always get an extender for the egg.

I was considering getting one of my welders that I employee to build one for me, I may just do that if i can come up with some good drawings.

https://www.smokerplans.net/index.php?main_page=index&cPath=1_3

Provided with no review, but a lot of these look pretty decent to me.

I bought this Old Country Pit earlier this year and have loved it. I went with the thicker one and it's excellent. Cost $1000 and sounds exactly like what you're looking for.

Very cool, thank you.

That looks like exactly what I've been imagining in my head. Will check those out thanks.

Ask them for a display discount if they have one outside. Knocked 10% off for me ($100). Holds temp extremely well.

Have had good luck with Lyfe Tyme and in your price range.

https://www.lyfetyme.com/product/double-lid-grill-w-firebox/

giddings_ag_06 said:

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I bought this Old Country Pit earlier this year and have loved it. I went with the thicker one and it's excellent. Cost $1000 and sounds exactly like what you're looking for.

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I used an old country for several years as I got started. Not a bad product for the price. I'd go with that.

Read Aaron Franklin's BBQ book. Entire section on smokers. He also has a steak book that is phenomenal. More how to then recipes.

giddings_ag_06 said:

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I bought this Old Country Pit earlier this year and have loved it. I went with the thicker one and it's excellent. Cost $1000 and sounds exactly like what you're looking for.

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My brother has that same pit and has really enjoyed it. It's worked fine.

gigemags87 said:

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Have had good luck with Lyfe Tyme and in your price range.

https://www.lyfetyme.com/product/double-lid-grill-w-firebox/

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Mine's 25 years old and still going strong

I prefer an insulated box, but most aren't in your price range.

Lyfe Time is a good option in your budget.

Have had the same for over 10 years, very good pit. Always wanted this https://www.academy.com/shop/pdp/old-country-bbq-pits-all-american-angus-smoker#repChildCatid=243852

Out of curiosity, how do the pits that Buccees sells compare in quality to the Lyfe Times that HEB sells and the Old Country's from Academy linked in this thread, all appear to be in the same general price range.

Take a look at Lonestar Grillz in Willis.

MarylandAG said:

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Out of curiosity, how do the pits that Buccees sells compare in quality to the Lyfe Times that HEB sells and the Old Country's from Academy linked in this thread, all appear to be in the same general price range.

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I bought an All Seasons grill from them about 8 years ago and it's weathered pretty bad. Lid doesn't stay closed, already on my 3rd grate, door on the side for wood doesn't seal at all... I wouldn't buy another one.

don't have personal experience with them but always heard great things about lyfe tyme
https://www.lyfetyme.com/

Who is the smoker company that screwed a guy on Texags?

HTXDevAg said:

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Yeah I mean that would be absolutely maximum, doubt I would ever have 3 briskets on at a time. I just like the option of having the space. Could always get an extender for the egg.

I was considering getting one of my welders that I employee to build one for me, I may just do that if i can come up with some good drawings.

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If you go that route go to a salvage yard and buy a sheet of 1/4 inch plate for the firebox and ends and find a piece of 1/4 to 5/16 wall pipe 30 to 32 in's in diameter about 42 in's long and have them build it from that. It will be heavier than hell and pretty much non portable but will last forever and your grandkids will still be using it when they are grown.

Rattler12 said:

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HTXDevAg said:

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Yeah I mean that would be absolutely maximum, doubt I would ever have 3 briskets on at a time. I just like the option of having the space. Could always get an extender for the egg.

I was considering getting one of my welders that I employee to build one for me, I may just do that if i can come up with some good drawings.

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If you go that route go to a salvage yard and buy a sheet of 1/4 inch plate for the firebox and ends and find a piece of 1/4 to 5/16 wall pipe 30 to 32 in's in diameter about 42 in's long and have them build it from that. It will be heavier than hell and pretty much non portable but will last forever and your grandkids will still be using it when they are grown.

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Just put it on a cart! The Polish Cowboy turns on a dime and is quite movable even at 800 pounds. And it can be loaded on my tilt bed trailer with a 2500# ATV winch and one person.

Not sure what he's asking... but this is a Backline Smokers "comp" pit that is pretty much like line!

https://www.facebook.com/backlinefab/posts/2666297816969527

wadd96 said:

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Rattler12 said:

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HTXDevAg said:

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Yeah I mean that would be absolutely maximum, doubt I would ever have 3 briskets on at a time. I just like the option of having the space. Could always get an extender for the egg.

I was considering getting one of my welders that I employee to build one for me, I may just do that if i can come up with some good drawings.

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If you go that route go to a salvage yard and buy a sheet of 1/4 inch plate for the firebox and ends and find a piece of 1/4 to 5/16 wall pipe 30 to 32 in's in diameter about 42 in's long and have them build it from that. It will be heavier than hell and pretty much non portable but will last forever and your grandkids will still be using it when they are grown.

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Just put it on a cart! The Polish Cowboy turns on a dime and is quite movable even at 800 pounds. And it can be loaded on my tilt bed trailer with a 2500# ATV winch and one person.

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Not often do you see a pit bigger than the bbq'er.

giddings_ag_06 said:

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wadd96 said:

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Rattler12 said:

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HTXDevAg said:

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Yeah I mean that would be absolutely maximum, doubt I would ever have 3 briskets on at a time. I just like the option of having the space. Could always get an extender for the egg.

I was considering getting one of my welders that I employee to build one for me, I may just do that if i can come up with some good drawings.

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If you go that route go to a salvage yard and buy a sheet of 1/4 inch plate for the firebox and ends and find a piece of 1/4 to 5/16 wall pipe 30 to 32 in's in diameter about 42 in's long and have them build it from that. It will be heavier than hell and pretty much non portable but will last forever and your grandkids will still be using it when they are grown.

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Just put it on a cart! The Polish Cowboy turns on a dime and is quite movable even at 800 pounds. And it can be loaded on my tilt bed trailer with a 2500# ATV winch and one person.

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Not often do you see a pit bigger than the bbq'er.

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You don't hang around with the right BBQ folks... This is small compared to the 500 and 1000 gallon smokers I've cooked on!

I have a questions about using these offset smokers. I had a cheapy New Braunfels smoker and did OK with it.

Do you prefer to use real wood or wood lump charcoal ?

When using real wood - do you burn the wood down to coals before putting on the meat?

If you need to add wood during the cook, do you put on a "fresh" log, or do you have a separate fire to pull coals from to add to the firebox - as coals?.

I've seen both. Putting on logs may cause the temp to dip a little until it catches and starts burning. Adding coals results in faster temperature rises, but less smoke.

aglaes said:

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I have a questions about using these offset smokers. I had a cheapy New Braunfels smoker and did OK with it.

Do you prefer to use real wood or wood lump charcoal ?

When using real wood - do you burn the wood down to coals before putting on the meat?

If you need to add wood during the cook, do you put on a "fresh" log, or do you have a separate fire to pull coals from to add to the firebox - as coals?.

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Before my old pit died, whenever I had a long cook like a brisket or pork butt I always built a secondary fire in a #2 washtub about halfway into the cook to supplement and help regulate the temp. My pit was fine for what is was but the firebox was made from 1/8" rolled steel and the door was warped and porous after 20+ years.

I'd add or remove coals as needed.

If you have a "beginner" offset you might want to use this method, but with a decent pit it shouldn't be necessary.

Real wood only. I light my fire with a propane torch... Run for 30 minutes wide open. (fire door, cooking door and damper on the stack.) At 30 minutes, I close the cooking door. When I got 275, I close the fire door and damper to a crack.

That spread sounds incredible and that smoker is a damn unit!!

wadd96 said:

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Real wood only. I light my fire with a propane torch... Run for 30 minutes wide open. (fire door, cooking door and damper on the stack.) At 30 minutes, I close the cooking door. When I got 275, I close the fire door and damper to a crack.

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How does the meat turn out.... usin railroad ties and all...??

BTW FWIW The pit I use now I originally built as an offset with the fire box on the end. I got a wild hair one day and cut it off. I mounted it underneath the pit on the same side and filled in the end above box with 1/4 in plate also putting in a small flat top to put a sop pan on to keep warm. The half moon part of the pit I cut out to facilitate mounting the box underneath I turned over and inserted inside the pit and it slides back and forth over the open fire. If I'm cooking chicken or boneless country pork ribs I build a charcoal fire in the middle of the pit add a chunk or two of oak or mesquite and pull the half moon part back over the fire then put the meat on. All the grease lands on the metal and there are no flareups but the sizzling smoking fat adds to the flavor of the meat. On long cooks like brisket and pork shoulder I still put the fire in the box. May sound weird to some of the offset aficionados but it cooks great, heat is easily regulated, there is minimal loss of heat through the top of the box like on an offset and I use a little more than half the wood I used to.