I love a good smoked brisket. I’m hoping to learn from the participants here in how to achieve the skills needed so I may enjoy a brisket I smoke myself.
In briefly searching this Forum, I found out exactly how ignorant I am on the subject of smoking anything but cigarettes (which I haven’t done proudly since 2001). I live in Michigan and would most likely be smoking meat in the winter months. I’m close to retirement age, but still a few years away from Social Security, so realistically, I would probably only use the smoker on weekends now, although, retirement and the time needed to tend the smoker is right around the corner.
Beyond the cheap bullet smoker I used to smoke/cook a few salmon, I have very limited knowledge in the art of smoking food, but looking forward to learning. Through many weeks of searching for the “best” method/smoker/pellet/stick burner, I believe I have boiled my choice down to two or three. Tops on my list is (1) Lang 36” Original Patio, but the shipping cost is almost half the price of the product. (2) The Old Country Brazos BBQ pit, although, I believe this is made in Mexico, and I recognize the importance of purchasing products built in the USA. Is reverse flow that important? (3) Camp Chef pellet grill. I’m really not that lazy, but people do swear by the convenience factor. I commute to work/from work and can’t “babysit” the firebox, so wouldn't this method be worthy consideration?
I look forward to any and all input regarding my dilemma in a final decision. Thanks for your time.
In briefly searching this Forum, I found out exactly how ignorant I am on the subject of smoking anything but cigarettes (which I haven’t done proudly since 2001). I live in Michigan and would most likely be smoking meat in the winter months. I’m close to retirement age, but still a few years away from Social Security, so realistically, I would probably only use the smoker on weekends now, although, retirement and the time needed to tend the smoker is right around the corner.
Beyond the cheap bullet smoker I used to smoke/cook a few salmon, I have very limited knowledge in the art of smoking food, but looking forward to learning. Through many weeks of searching for the “best” method/smoker/pellet/stick burner, I believe I have boiled my choice down to two or three. Tops on my list is (1) Lang 36” Original Patio, but the shipping cost is almost half the price of the product. (2) The Old Country Brazos BBQ pit, although, I believe this is made in Mexico, and I recognize the importance of purchasing products built in the USA. Is reverse flow that important? (3) Camp Chef pellet grill. I’m really not that lazy, but people do swear by the convenience factor. I commute to work/from work and can’t “babysit” the firebox, so wouldn't this method be worthy consideration?
I look forward to any and all input regarding my dilemma in a final decision. Thanks for your time.