Need advice on smoker

[Thinker]

This is probably for Link, but others can chime in too..    I have had the big vertical smoker with an outrigger firebox, it was so much work to fire it for 11 hours to do low and slow brisket. 

I then went to a Smokin Tex electric..  Works great, but know it cannot be used in the class or competition.

I am thinking of getting a Webber kettle. or a Bullet.  Lot cheaper than a horizontal or vertical with an outrigger.
I have seen some good work done with indirect cooking on the kettle..(just has to be big enough to move the fire to the side)...

Thoughts and advice..   

Thinker

[linkd]

Thinker,
IMHO, both the Weber & Bullet do the job.
 I'm trying out a Masterbuilt electric now.  The great thing is that it holds temp very well.  Down side is that it doesn't smoke enough for me.  I like to get a nice smoke ring on my meats.  I purchased a Smoke Daddy (smoke generator) to attach. It's a device that produces smoke.   http://www.smokedaddyinc.com/
I didn't want to drill so I made an attachment out of a cream can that is inserted into the wood chip loader. We'll see how that goes, huh.
Another upside of the electric is NOT getting up at 4 AM to reload wood then taking a shower to get back in bed... the down side is cleaning.  The electric takes a while to clean, every shelf, bottom tray, etc.
 My charcoal/wood smokers clean by turning up my torch (flame thrower) and hitting with a brush, then close 'er up. 

[Thinker]

I plan on attending the class.  Can I bring my electric to class? 

T

[onceuponatime]

I have a bullet and I make drinks with it...not the same?

[Thinker]

I have a bullet and I make drinks with it...not the same?

Does it smoke the drinks??

[onceuponatime]

You start smokin...if you have too many smoothees.

[jmd82]

You start smokin...if you have too many smoothees.

 I quit smoking a few years ago...Oh you means smoking flesh...Used to do it all the time in one of those vertical smokers..I keep it in shed so it won't rust up and if the smoking bug hits me again.

[linkd]

Checking on the 'Electric' for Pitmasters.  We've never had one, but... let's see. 

[Thinker]

Checking on the 'Electric' for Pitmasters.  We've never had one, but... let's see.

Got a Webber Kettle today...  don't worry about the electric.  Doing a test run today smoking three chickens.  It is the 21" Gold.  Best Webber yet, for me....    Will try a low and slow pulled pork next weekend.

Thinker

[linkd]

 Well, how were the chickens?
 Were you able to maintain temperature on the Kettle?

[Thinker]

Well, how were the chickens?
 Were you able to maintain temperature on the Kettle?

Chickens were awesome.  Thick smoke, rich flavor.  Was able to maintain 225 - 250 with vent thermometer.  This kettle has no built in thermometer.  But, I only had to go two and a half hours...  For a sholder or brisket, I need that 11 hour run.  Don't think this will do it on a single load of fuel.  But, it does give a lot more smoke density than my electric. 

I am thinking of a two part cook for here at home.  First three hour use heavy smoke on the Webber, then put them in the electric for 10 hours to finish. 

I noticed that Phillips hardware is now a dealer for the Big Green Egg.  That caused me to go to YouTube to watch a few "smoking with the BGE" videos.  That pit will run 20 hours on a single load of fuel.  There is also a less expensive model called the Grill Dome.  It has thicker clay walls and gives better performance (less weight loss). 

Life is fun, Smokin.. is fun.

Thinker

[linkd]

Yes... the Green Egg.  A fine piece of equipment. 
 Most of the ceramics are nice.  Great for temperature control; easy to adjust and hold temps well.
 The down side is grill space.  There is technique to resolve some space issues. 
And for many the $price is a downer.
 I'll have to stop in at Philips to see what's available.