choosing a new smoker

I apologize if this topic has been beaten to death already but I am looking for some input on smoker choices I have been looking at recently.

I have looked at Green Mountain grills and like what I see other than it is made in china,and am sure most are.
I have also looked at charbroil,camp chef,yoder,dakota grills etc.

I want to stay under 700 bucks if possible,if more than that,I can build my own and have exactly what I want without being strapped to having to buy pellets or pucks as I have access to plenty of natural woods that are not flavored artificially.

propane is fine with me as I dont mind being around to tender it.
electric has its place I suppose,but dont like the idea of an element burning out half way through and not being able to find parts on a weekend to finish the job at hand.

I have seen too many problems with traeger grills and dont like how cheap and tinny they are,so not interested in one of those.
lets hear your thoughts,and thanks in advance!!

SO I think that I am hearing you some where in-between a (stick burner/propane/charcoal) smoker, yes?

We may talk iff’n ya wish ma`te.

You have the means.

I’ve been chuck”in every thing into mine for over 10 years now, before that I was trying to do the same on my 22-1/2″ Weber’s, even using the rotisseries!

Oh, I might add,
you don’t get to the clothing size of

OH WOW!!!

and not know how to turn out some tasty meals that begs you to come back for more.

I have a modified char griller with a charcoal basket. I dont need to tend it except to add a little smoke here and there. Works great. I can get an 8 hour burn without adding more charcoal.

Denny O wrote:

SO I think that I am hearing you some where in-between a (stick burner/propane/charcoal) smoker, yes?

this is true,I guess it all depends on the time it can take to do this.
it would be nice to walk away from it some days,and on other days when I can sit out side and tend to it,and reason number 765 to have several toddy’s.

I am also looking for a way to be able to use the availability of the local fruit and hardwoods that grow literally out my front door and at the old homestead,ie,cherry,plum,hickory,oak,mulberry,apple,maple,and others.

I like the idea of pellet smokers other than the thought of having to buy bags of pellets that can be overpriced,and artificially flavored.
green mountain claims that their pellets are one hundred percent wood without flavoring oils or synthetic binders added,is this true?

it may be that I buy one of one type,and next year buy another type,not opposed to that.

currently I am using a converted gas grill that is worn out,and an open campfire that does well when I have two fires going,one side of it has coals,and the other side is a new fire,that way I get the smoke,and the coals side is for finishing,that works for one meal,but that can depend on weather at the time.

if I knew that I could use a wood chipper and throw the chips in an auger fed smoker,I would lend more serious thought to that if I wouldnt wreck the auger feed system,or burn the thing to the ground with my food inside!!!

thanks guys!! keep the ideas coming please!!

Can’t say enough good things about my Smokin-It smoker. Dual wall, insulated stainless steel and doesn’t even blink at freezing outside temperatures. Combined with programmable digital controls, it is set it and forget it smoking. We have a dedicated forum site that takes all the guess work out of getting the most out of this smoker. I’ve posted a number of my smokes on the recipe forum here to give you an idea of the quality these units produce.

http://www.smokin-it.com/category_s/5.htm

Smoke box on the SI allows you to choose from sawdust to chunks.

X’s 2 on the Smoke-it electric!

There is “smoking” and “cooking”. To me, smoking is not letting the smoker heat to over 200degs. Cooking meat with smoke is having the smoker over 200degs. For me, propane was not easy to regulate temperature. I can keep my electric smoker right at 100degs to 110degs to “smoke jerky” or 180degs to “smoke polish sausage” and “smoke salmon” or crank it up to 250degs to “cook babybacks with smoke”. Kinda long winded to say, I prefer electric over propane because it is by far, easier to regulate temperature under 200degs, which is what smoking is.