buying a smoker

Smokers and Grills

Things to Consider When Buying a Smoker

In this video, Malcom Reed shares his method for choosing which smoker or grill to buy.

Smoker Buying Podcast

In episode 15 of our HowToBBQRight Podcast, Malcom and Rachelle Reed talk about shooting this video and all the things to consider when buying a smoker or grill.

the Smoker and Grill “Consumer Reports”

Here you will find things to consider when choosing which style of cooker is right for you… BUT once you decide what style cooker you want, you can find a detailed list of PROS and CONS at – they have a searchable database that contains detailed reviews for over 500 cookers. They really break it down – that is why we call them the “Consumer Reports” of Smokers and Grills.

Tips for Buying a Smoker

I get countless questions looking for information about purchasing a new Smoker, so I thought it would be cool to shoot a quick video talking about a few important ideas to consider before buying that new pit.

1. What’s your Budget?

Smokers come in all price ranges but ultimately how much you are willing to spend determines where you start.

There are lower end pits in the $100-$400 range. This is where most people start out, and there are good options here. For me I’d go with a drum smoker or Weber Smoker Mountain.

In the midrange $400-$1000 you’ll find a little more quality. Stick Burners, ceramic smokers, and even pellet grills can all be found in this range.

The high end smokers are typically over $1000 and this range is for serious pit masters.

2. What are you using it for?

Do you just want a pit for the backyard? Are you planning on getting into competition bbq? Or do you plan to make money with this smoker? These are all important questions to decide the use of the smoker and will determine what type of pit you need.

3. How much capacity do you need?

Capacity is how much meat can fit on the grate. If you’re just cooking at home for family and friends you probably don’t need a huge smoker.

If you’re doing comps or catering gigs then smoker capacity is an issue; and you want to make sure that the pit can handle the job.

4. What is your smoking style?

This is your personal preference, whether its stick burning, pellet smoking, or a combo of coal and wood, your style is important when it comes to deciding on a pit.

There’s plenty more to consider when buying a new smoker like accessories, durability, versatility, and even fuel choices these are just a few of the ideas you should be considering.

Do Your Research

The main point to thing about is do some research first; don’t make a blind buying decision. There’s plenty of good info out there if you just look for it.

Videos and websites are valuable sources and I would also talk to people who actually own the type of pit you’re leaning towards. Learn all there is to know about the smoker before dropping money on it and you won’t regret the purchase.

A few forums where you can ask good BBQ cooks about their experience with different grills and smokers:
Plus there are countless Facebook groups where you can get real feedback from users of the specific grills and smokers you are interested in buying.

Hope this helps a little when you’re deciding to buy your next smoker; and Welcome to the Addiction!

HowToBBQRight Smoker Tour

Malcom Reed shows off his backyard kitchen and his grill setup.

Here are a few Smokers and Grills to check out…

Big Green Egg

The Big Green Egg is a ceramic cooker that can be used for a smoker or a grill. These types of ceramic smokers are very versatile and efficient.

Get more info and see more videos on the Big Green Egg here >>

Ole Hickory Pits

Ole Hickory Pits manufactures and sells wood burning smoker ovens for use by restaurants, caterers, meat processors, food service operators, contest cookers, clubs and other commercial users.

Get more info and see videos about the Ole Hickory here >>

UDS Smoker

Vertical Drum Smokers are also know as Ugly Drum Smokers or UDS.

They are great smokers you buy or make your own.

For more info on UDS Smokers, click here >>

Pellet Smokers

Pellet Smokers are wood fired smokers that burn compressed wood – or Pellets – as the sole heat source. They allow you to cook at precise temps and are very versatile since you can cook at low and slow temps, to high heat grilling and even baking.

For more info on Pellet smokers, click here >>

Check Out My Latest Recipes


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118 responses to “Smokers and Grills”

  1. Julian says:

    Hi Malcom,
    Are you familiar with the Blazing Grill Works pellet grills. I’m trying to decide between the BGW and the Yoder. The Blazin has some unique features and the Yoder has a great following.

  2. Thomas Stenske says:

    Hello Malcom:

    You may even like BBQ more than me, and that’s quite a bit.
    Looking at adding the PK 360 to my arsenal. Grilling looks great
    but not much actual feedback on folks smoking pork butt.
    Have you ever cooked one on the 360?

    Just me and the wife now so I don’t need much volume for home.

    Thank you

  3. William Downs says:

    Hello Malcolm.
    Have you ever used a Weber Smoky Mountain? I’ve read some really good reviews on that smoker. I’m torn between buying a 22in WSM or spending more for a Gateway Drum. I really like the looks of the drum and hear it’s very efficient. Can you give me any pros and cons on the two based on personal experience? Thanks.

    • William Downs says:

      Just a follow up. I decided to build my own UDS for a fraction of what a WSM costs. I had the barrel already and I bought the hardware kit from Big Poppa. Wow, the drum is awesome.

  4. david heard says:

    I need to know which pellet grill to get. I know the Yoder is the one on the show and the one I am interested in. They have several different models. I need one that can go from whole brisket, several slabs of ribs, several butts, and baking. Which one would you suggest, $1.100 price range? I only have about 4X3 deck space left for another grill, ( EXL Primo and round Komado Joe). If space is an issue the Joe can go. Sorry for such a long question, but looking for some help. I don’t see the model on Yoder site that seems to match the videos you post. HELL, I think I could have ask, “what model Yoder do you use on the show”? well so much for public education.

  5. Malcom,

    Is there any problem in grilling (steaks, burgers, chicken) on an offset smoker? I don’t mean on the firebox side, but in the smoker itself (more area) with coals in the smoker side. My Oklahoma Joe’s Highland’s steel is the same thickness in the firebox and smoker, and the distance from the cooking grates to the coals are equal in both boxes.

  6. Sultan says:


    Which company makes the grill grates you use for the weber come from. Because I am trying to find some so I can have some grill marks but I don’t know which one to use.

  7. Sultan says:

    I am looking for something like the one you used in your ribeye video. I know the video is in the year 2016 but I am a new fan and I really enjoy how you cook.

  8. Joe Sabella says:

    Hey Malcom,

    Big fan of yours here in Western PA. Curious of your thoughts on the Weber Summit Charcoal? Been bouncing between the new Weber or Yoder YS480. Currently doing most of my smoking on 22″ WSM or Kettle. Like the idea of versatility. The Yoder’s are amazing, but thought of pellets and dialing in your temp seems like “cheating” sometimes. Would also require a separate type of fuel.

    Any thoughts you have would be greatly appreciated.

    • Malcom Reed says:

      The Summit is an expensive grill – if you are thinking about pellet cookers I would check out Yoder, Traeger and Grilla. All three of those guys have solid pellet smokers in different price brackets. Personally, I would go with a pellet over the Summit

      • Joe Sabella says:

        Thanks for the feedback Malcom and agree they aren’t cheap. Was thinking with it’s stainless steel deflector plate, it would function similar to a XL Big Green Egg as a smoker and a grill.

        That said, being used to the smoke flavor that comes from charcoal smoker, is there really a big difference in the smoke flavor off of a pellet? I know you’ve mentioned it’s less, but is it a big difference or more subtle?

        Thanks again for taking the time and can’t wait to see more of your great videos and recipes.

  9. Nathan Greneaux says:

    Big fan! I watched your smoker series and am trying to make a decision. I thought I was going to get a pellet until you mentioned that it is not the best for getting a really good smoke flavor. Im leaning toward the green egg now. Would you recommend to stay away from side smokers? You never do any videos with them.


  10. George C says:

    In a recent video you were cooking on a Traeger Timberline. How does that smoker compare to your Yoder? I was considering the Yoder but can’t find any reviews comparing the two smokers.

    • Malcom Reed says:

      They are both good, solid options for pellet smokers. I think the Yoder is heavier built but the Timberline is pretty easy to use – and has a lot of options.

  11. Aldo Dondi says:

    Hi Malcom….

    I am planing to build a new bbq smoker. I used and still have a weber smoker, and a akorn chargriller.

    This time I am going a little bit bigger I just bought yesterday a 250 gallon propane container.
    I dont know if build a reverse flow smoker or a offset smoker. What would be your recommendation here?

    I am planing to sell pulled pork ribs and brisket on weekends

  12. Chris B says:

    Hey Malcom,

    Huge fan here and love watching the YouTube videos. I got my Brinkmann trashcan smoker(the EL Cheapo) about a year ago but it’s just to small for what I want to do. I saw a couple of posts ago that you have an offset smoker coming. I have been looking at offset smokers for a few months now and was just curious what decision you came to and what brought you to your decision. Can’t wait to see what you have lined up next.

  13. Brint says:

    Hello Malcom,

    Been looking at the backwoods chubby model to buy. I’m just looking for using around the house and 10 racks of ribs or a couple of pork butts would be the most I’d do. Do you know much about these? Do you have any suggestions on any other models

  14. Mike says:

    Hey Mal,

    If you were buying a smoker to do Texas Brisket only, what would you buy?
    I live on a hill in Arkansas & the winds blow 400 days a year, so I need something
    that can hold temp year round in high winds.

  15. Chris Clark says:

    Hey Malcom-

    Just found your page… awesome resource! I was given a Masterbuilt Pro smoker similar to this model

    It was originally meant for use with propane, but the entire burner that the propane connects to has been ripped out. No big deal, I’d rather use charcoal anyway. So I bought a grill basket that fits right in there to fill with coals. I tried to smoke a 5 lb boneless pork shoulder the other day and had trouble managing the heat. First it was too hot, then it settled in to about 250 for a while, then it started dropping fast & when I added new coals it got too hot again. After about 6 hours I reached my target temp but the meat wasn’t fall-apart tender like I hoped.

    One thing I just realized is that maybe the 10-inch hole in the bottom of the smoker box (where the propane burner used to be) should be covered up. What do you think? There are 2 dampers on either side near the bottom to control air flow, and another vent at the top. Is the large hole at the bottom letting in too much air? If so, how would you suggest sealing it? I have some pics I could send your way if it’d help to understand what I’ve got going on.

    Keep up the good Q man! Love from Philly. -Chris

  16. Joe says:


    I stumbled across your page recently and can’t wait to finish the rest of your videos and rewatch my favorites.

    If you could design your own smoker for the backyard (no trailer) what style smoker would you chose? What are some must have features you would implement? I’m a welder, and I’m currently crafting my first smoker. I decided to go with this project because it’s a ton of fun, but I’m a newbie to cooking bbq. I chose an offset, dual chamber, reverse flow design for my smoker. Not knowing much about BBQ myself, I chose this style mostly because it looks cool and I was confident in my metal working skills to pull it off. I’m in the middle of the build, and while I’m making great progress the build still has a decent ways to go and the cook chamber and firebox aren’t attached yet. I have plenty of room to add features before I make things more permanent.

    The the cook chamber is constructed from a 40 lb steel propane tank (9.7 gal; roughly 24″ long and 12″ deep cooking trays), and I was pleasantly surprised by the thickness of the steel after cutting the door (Yes I made sure to thoroughly burn the tank out). My firebox is made from 1/4″ steel and is a tiny bit oversized for the cook chamber according to Feldon’s BBQ Pit Building calculator.

    I was thinking of using the baffle plate as a dual purpose drainage system (with valve) and to reverse flow the smoke. Do you have any thoughts about tuning plates?

    Buying a premium smoker really wasn’t in my budget, and I already have a lot of steel around so it made sense for me to make something that won’t be found in stores.

  17. Mike Termine says:

    Me. Reed,
    Saw your video on beef ribs.
    Can you tell me what brand/ type smoker you used.
    Mike T

  18. L. Reed says:

    If you were told that you could only have one grill and you had to get rid of the rest, which grill do you keep?

  19. AZMatt says:

    Love your videos and share them often! Moving back to AZ to get closer to family. Part of the negotiation was I get to splurge buy an Ole Hickory. It would live where I drop it in new backyard. Currently use UDS. Which would to recommend (or pick)? Typically host with brisket, few racks of ribs and sausage. Causes me to stagger the UDS. I use smoker about weekly.

  20. Hi Malcom,
    I stumbled across you while researching my first grill purchase and have really enjoyed all your videos and recipes…keep up the good work!!!
    I’ve narrowed my search down between a Weber 22in Kettle and the PK Original.
    I’m looking for something that can pretty much cover everything as a do-it-all grill.
    If you could only choose one do-it-all grill what would it be?

    • Malcom Reed says:

      The PK is going to be a better option for a grill and a smoker. And it will last you for 30 years – you’ll have to replace the weber in about 3 years.

  21. Gerry Corbino says:

    Hi Malcom,
    Like everyone else I thoroughly enjoy watching your videos and learning about smoking. I own a Ducane 5004 gas grill with a rotisserie and just cooked my first rib eye using Grill Grates. It turned out awesome. I’ve been researching smokers and am ready to pull the trigger on a Yoder 480. Would you agree that having both of these will give me the ability to grill & smoke most anything?
    Gerry Corbino

  22. Eddie Dolezal says:

    Malcom, I love your podcasts and face book videos. What is your take on the Pitmaker Vault made in Humble Texas. Are you familiar with it?

  23. Jason Miller says:

    Are you familiar with Meadow Creek Smokers? They’re made less than 30 minutes from me here in Pennsylvania. I am considering purchasing their SQ36. Any suggestions for other offset smokers?

  24. James McFarlane says:

    I see you have recently got yourself a Memphis Wood Fire Grill…I just seen the one video with it so far but what are your early thoughts??

  25. Mark says:

    Aloha Malcolm,
    I recently found your youtube channel and I’ve been fixated on your grilling methods. A former coworker used to smoke meats over the weekend and bring samples in for the guys. I don’t remember what he called the meat and he sure didn’t share his recipe. It was the BEST meat I’ve ever tasted. To the point, I believe it was smoked burnt ends of pork belly after doing some research and watching your channel. We don’t have a lot of space on our back porch, most of the area is taken up by the pool and palm trees. I’m looking for your recommendation on a smaller smoker, pellet seems to be the preferred style with many. I have a smoker/grill but it cooks so fast and is almost impossible to regulate temps that I haven’t smoked on it in a couple of years. Help me out! I don’t want to empty the bank but I do want a good quality pellet smoker. What’s your recommendation? Thanks! (PS, it’s grilling/smoking weather year ’round in Hawaii so durability is key also.)

  26. Clifton says:

    Good afternoon Malcom!
    What are your thoughts on the Pit Barrel Smoker?
    I have 1 big custom pit, but I can’t use it right now because I’ve moved into an apartment complex. So space is very minimal.

    Thank you!

  27. Scott Wagner says:

    Anything I need to do differently on a master built electric smoker?
    All your cooking techniques for all your meats are amazing.
    Just received one as a gift and I’m ready or roll.
    Just don’t want to miss anything or mess up
    Thanks for all advice

  28. Paul Capezza says:

    Looking to upgrade from my WSM and saw your Video on the Chubby G2. I been leaning towards that one unless you can recommend something better in that range. Two questions on the Chubby, do you recommend getting the 2 inch insulation option and does it create a good smoke ring? Also thank you for sharing your knowledge, recipes and providing such a great site.

  29. RICK LONERO says:

    Hi Malcom,
    Considering purchasing a Fire Magic Stainless Steel Vertical Charcoal BBQ Meat Smoker – 24s-SM.
    Have you ever used one or know anybody that has?

    I have only seen a few reviews which are very positive but it’s a significant investment.

    Thanks for the help.

  30. Tim Marr says:

    Great stuff as always! I was wondering how you like your Kong? I’m considering that or a Kamado Joe Big Joe for my next kamado style pit. I was wondering what your opinion is on these two specific grills are.

    Appreciate your insight!

  31. John Johnson says:

    Hello Malcolm,

    I’m interested in an offset / stick burner. I want to do it right… Looking at a bunch of the custom build guys – Lang, Yoder, Jambo, Meadow Creek, Klose, etc… Don’t know how to evaluate… For example – straight through, or reverse flow? Insulated fire box important? Who has the dimensions & ratios right to optimize even cook across the smoker, efficient burn, etc… So many questions… Any advice on how to evaluate or talk to people who already know?

    Love your educational content and products. Thank you…


  32. Mark J Place says:

    Hi, this is my first time using smoker I bought an electric smoker( Pit Boss) how do you feel about electric smokers? Once I get into it more what style smoker would you recommend for an all around smoker that can be used for just about everything? Thank you for any input you can give me.

  33. Dwaine says:

    I want your opinion on the Green Mountain Grill line of pellet grills. I bought a Davy Crocket which is a small portable pellet grill for tailgating and camping. I have used it once to smoke a spatchcocked chicken and it turned out wonderful. I also referenced your video to learn the steps and techniques to complete my cook. Thank you for all the wonderfull videos. I have learned a lot watching you and several others.

    • Malcom Reed says:

      I know a lot of guys who cook on the Green Mountain Grills and they have good things to say. I’ve never cooked on one myself. But if it’s turning out good food for you, then I’d say it’s doing it’s job well!

  34. Matt Fisher says:

    Thanks for all your recipes and great advice. I have a drum type smoker PK, and a Meadow Creek PR 60 that I used in my first year of competitions. Looking to step up my game. What would you recommend as a top KCBS cooker if money was not an issue. Was at The Royale and saw all kinds from Old Hickory to Jambo. Would like to stay away from pellets and drums.Thoughts? Thanks!

  35. John M. says:

    Hi Malcom,
    Love the recipes ,I have the holiday hams on the smoker as I write this …..What do you think of the Rec-tec pellet grills ?
    They seem to be well built and all the reviews I’ve seen are positive .
    Do you have any experience with these?….thanks

  36. Rob says:

    Dea Malcom:

    I’m a big fan. Your recipes & tips are fantastic.

    Question: Nobody seems to use a burn barrel these days. Whatever happened to them? Using “raw” wood was a no-no back in the day.

    Am I mistaken?


    • Malcom Reed says:

      That’s a traditional way to run an oldfashioned pit but you don’t see it much anymore. Now charcoal lump or briquette is used as the fuel source and wood is used for smoke flavor. Nothing wrong with burning wood down and shoveling it into the firebox for fuel. It’s just more labor intensive.

  37. Chris says:

    Hi Malcom,
    I am limited to grills and smokers in my area assuming due to logistics. Unless I have one shipped.
    I was curious if you are familiar with Oklahoma Joes and if they are good quality?



  38. jay says:

    i was looking into a pellet grill and was wondering if the pit boss 820sc was a good pellet grill

  39. Casey Dobbins says:

    Good Afternoon,

    I have been a long time fan of your channel and products for some time now. I consider myself a well trained griller on my Weber gas grills but novice smoker at best. Have been doing my research and have narrowed it down to two pellet smokers for easy of use and availability. The two smokers I have chosen are the Yoder YS640 and the Traeger Pro 780. I know the Traeger Timberline Series is a better smoker than the Pro Series, just not impressed for the difference in price between the two units. I Live in Houston Texas and plan on using the smoker for the three major food groups her in Texas, chicken, ribs and briskets. The only concern I have between the two units is firebox placement with the Yoder. I traditionally find that most of the pellet smokers have the burn box in the middle of the grill. I do understand that Yoder uses a deflector plate mounted at an angle to balance heat in the cooking chamber. I know you own both units and both units are good. However I can only afford one. In your opinion which unit would be best for my application.

    Best regards,


    • Malcom Reed says:

      I’ve never cooked on the Pro 780, but both are great options. AmazingRibs has reviewed (and I mean really got down and dirty) with every grill there is on the market. And they kinda created a “consumer reports” for grills. I suggest checking that out to find out the exact pros and cons of each cooker -

  40. Dustin Branham says:

    Hey Malcolm,

    I am wanting to get into competition BBQ. I have a pellet smoker, an electric Master built and a Weber kettle. Can I use any of these in competitions ? I am looking to use the money I have been making selling pork butts and investing in a 55 gallon drum smoker what are your thoughts? On a side note you have been my go to on how to learn to smoke and have turned a lot of people onto your you tube channel for advise on smoking. Thanks for all the advice !

    • Malcom Reed says:

      It depends on the contest and their rules. KCBS is the largest BBQ sanctioning body and they allow the pellets smokers and charcoal grills but not an electric cooker. Some contests let you cook on whatever you want.

  41. Ryan says:

    Love the videos and the recipes. I’ve only been smoking for a year and so far I have the PittBoss vertical and the webber kettle. In your opinion what would you get next?
    Also, with all the smokers you have which one would you say is the most fun?

    • Malcom Reed says:

      This will help you narrow down which smoker and grill would be right for you -
      And I also suggest once you decide what style cooker you want, you can find a detailed list of PROS and CONS at – they have a searchable database that contains detailed reviews for over 500 cookers. They really break it down – that is why we call them the “Consumer Reports” of Smokers and Grills.

  42. Kevin Belanger says:

    Can I smoke a whole Turkey on a 22″ kettle grill love the YouTube videos and your podcast keep up the hard work stay healthy thanks Kevin

  43. Randy Hudson says:

    Thank you for your videos. Your recipes are awesome and I tell you what, they sure do put smiles on my family’s face! But we live in the Pacific North West ( Washington ) and I cant find any red butcher paper. Can you let me know where I can go to order some???

    Thank you so much for your help

  44. Gatorman says:

    I’m looking fo find a wood / charcoal rotisserie smoker. We Cajun boys are quite particular about the tools we use. I’m a retired restauranteur and bored and your product is best I’ve seen around the south. Look forward to hearing from you. Great website and tutorials. Geaux Tigahs ??

  45. Joel Christal says:

    Hey Malcom- really enjoy and appreciate your site and sharing your skills and tips on your site. Have you heard much a bi out or used Rec Tec pellet smokers? They seen to get great reviews.

    • Malcom Reed says:

      I’ve never used a Rec Tec – but has a great Smoker Review section where you can see the detailed pros and cons of each cooker –

    • Tony says:

      Hey Joel,

      A little info on my experiences with Rec Tec over the years. Rec Tec is 100% legit. I bought their big version of their pellet smoker for my brother roughly 6 years ago for his 40th birthday and he uses the shit out of it and it’s amazing. All my friends thought I was crazy to spend $1300 on a smoker but 1. It was my little brother’s 40th birthday and 2. As I get older I’ve learned about the sweet spot of buying something. Sometimes, depending on what you are purchasing and where you are in the price range, doubling or tripling the $ can be worth 10-20x more in the long run.
      Couple of technical issues with a board and a sensor in the last couple years and they replaced for free. They are based out of GA and they’re like family when it comes to cooking and smoking! Hope this helps!


  46. Dan Mason says:

    Please tell me what Is the best way to clean a used smoker. Degreas, vinegar! Help! I purchased a used Oklahoma Joe for my nephew, It’s not in bad shape , just sat for awhile.
    Thank man!

  47. Michael Cleary says:


    I want to try smoking a whole chicken with the back removed and butterflied. Do you have any good recipes? I would like to do some jerk. Also what is the best way to smoke chicken, do I put it on the grate etc. Thanks…

  48. Michael Cleary says:

    Lump vs. briquettes?

    • Paul Sundberg says:

      Hello Mr. Cleary,

      I’m not Malcolm Reed, nor am I a professional, but I thought I would take a stab at answering your question. I use both lump charcoal and briquettes. I make the choice of which to use depending on what I am cooking, the length of time I’ll be cooking or the weather conditions. I live in Michigan and it gets cold here but I don’t believe in a “grilling/barbeque season.”

      Lump charcoal burns hotter and longer than briquettes so it is a great choice when you are cooking larger cuts of meat like pork butt or brisket that are going to take a longer time to cook. Lump charcoal is also a good choice to use in cooler weather like I get up here in Michigan.

      If I am smoking something like a fatty, burgers, chicken wings, or other meats and veggies that don’t take nearly as long to cook, I choose briquettes and add a log or chunks of wood once I get a nice bed of coals to achieve the smoke flavor I am looking for.

      I hope this helps.

  49. Michael Cleary says:


    I have an Americana Grills Charcoal Water Smoker Grill and I am having a bit of a problem keeping the temp up and consistent. It has an open bottom so I cannot control the air flow. I was thinking of changing to a Weber Smokey Mt grill/smoker…what are your thoughts for a beginner?


  50. Tim S. says:

    Hey Malcom!
    Been following your work for sometime. I just got a USSC 890 pellet smoker built buy the United States Stove Company! Check them out.

  51. Steve Knapp says:

    Have you ever cooked on a Smokin Brothers pellet grill? I’d greatly appreciate your input. I currently have a Ole Hickory EL-EDX. I’m getting ready to retire from the BBQ business and will be selling it and downsizing. LOL, a pellet grill will be all I need to cook for friends and family.
    Steve Knapp/ Smokin’ Stevie’s BBQ

  52. Lee Thompson says:

    Hey Malcom

    I just watched your video on smoked strip loin roast on Ole Hickory.
    Why did you not put the fat side up?

    Keep up the great work

  53. Jacob M. says:

    Have u heard of or checked out the the masterbuilt gravity charcoal smoker. It works like a pellet grill but uses charcoal and u can throw wood chunk s for smoking also. Thanks,

  54. jack austin says:

    Have you ever tried Smoke Hollow 30162E Electric Smoker?

  55. Roy Alston says:

    Hi Malcolm,

    Thank you for the incredible resources and rubs! I’ve learned a lot.

    I really like a heavy smoke flavor, much like you would get from a horizontal offset stick burner. However, as you said, those units are labor intensive. I realize my smoke flavor runs counter to what many people preach. I’ve cooked on pellet grills for a few years, and while the temperature control is amazing, the smoke is not strong enough for me. That being said, what is the best “set it and forget it” unit that could accomplish this? Ole Hickory?


  56. Jackson Kidd says:

    Hey Malcolm I just got into barbecuing and would like to do small time competitions. I would like to have a stick burner. What is a good, basic starting out model fro this.

  57. Will says:

    Hey Malcom, what is the brand or info on the control you use on your gateway drum?

  58. Robert broadbent says:

    What would be a good wood/charcoal smoker / grill for long slow smokes along with high heat for steaks/ chicken combo for around 1500-2k I have a small space so footprint is important approx 10 sf of cooking area no more then 10-15 lbs at a tome 3ft by 1ft may need to be moved here and there weight semi important

  59. Jeff says:

    Love your channel – we eagerly await each video! I have a stick burner that I don’t use (takes too much effort) so I’m considering a Traeger. I’ve read that the brand of pellets makes a big difference. What pellets do you use?

  60. Ken K says:

    Hi Malcom, first, I want to thank you for all of your videos. I am new to Smoking (in about 2-years) and I owe it all to you. Amazing food and great experiences – Thank you!! My first Smoker was (is) an offset, I wanted to learn the traditional styles first with all the headache of Temp control.

    I finally broke down and decided to add a Pellet Smoker to my equipment list. Since I’m not sure I’ll like it, I opted to start with a lower-end model and maybe work up if it suits me. I found a great deal on a PitBoss Austin XL I couldn’t pass up (40% off on a Holiday sale).

    Are you familiar with this Pellet Smoker and if so, do you have any thoughts to pass along or tips/tricks to get used to a new grill/style?

    Thanks again for everything you have done. I love that your share your knowledge and passion with the world – thanks again.

  61. dave says:

    i love all the content- wife also has furrowed brows when i come home with another pit- but i dont listen either- your how tos are the best online- look forward to your next class in AZ

  62. Gary Major says:

    Great info, have a PBC, looking for a complimentary charcoal grill. Considering PK360, Broilmaster C3 charcoal, Weber Summit, but I see you recommend a Pellet over the Summit. Any thoughts, and are Mgrils B2 overkill? thanks.

  63. Stock Bull says:

    in my opinion here these step are very important to buy a smoker.
    Here are the three steps you’ll need to take:
    Give the smoker a thorough cleaning with dish soap and water.
    Coat the entire inside of the smoker with cooking spray.
    Slowly heat the smoker to a high temperature and cook for 2 – 4 hours.
    Regards: Stock Bull

  64. Bull says:

    Are you familiar with this Pellet Smoker and if so, do you have any thoughts to pass along or tips/tricks to get used to a new grill/style?

  65. Derek Kilgore says:

    Hey Malcolm,

    I was wondering what your thoughts are on the Weber Summit Kamado. I’ve been wanting a kamado grill for a while. My concern with ceramics is durability. I’d rather not have to replace parts on a BGE or Kamado Joe all the time so I think the Weber Kamado is a good option. Thanks!

  66. Lance Brady says:

    Traeger vs Yoder smokers. Love the channel and the new content. Been running an older Traeger for past 15 years. Getting kinda old in the tooth and interested in upgrading. Considering the Yoder 640. Worth the upgrade or should I buy a new Traeger. Shout out to Olive Branch and Hernando MS. Son works for FedEx. and have grandkids in the area.

  67. Tobin says:

    Hi Malcom, First, Thank you for being awesome! I was hoping you could answer a question for me. I am buying a new smoker. I’m looking for convenience. I had an electric Master built 4 rack with wifi that used wood chips. I’ve been considering a pellet grill, but came across the Bradley P10 Smoker. Have you used one and/or have an opinion about them? I really appreciate your time.

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