My name is David and I am a wannabe pellet smoker.

BBQHobby

BBQHobby

New member
I joined this Forum to learn about pellet smoking so I can make a wise decision about purchasing the "right" pellet smoker. I recently purchased a couple of bbq books so I can better understand the concepts and techniques. I plan on purchasing ($2,500 limit) a smoker within the next couple of months. Im suprised by the number of makes and models and they all seem to have their strenghts.

I do have one question -does the taste and the quality of the bbq food vary based on whether the body is steel or stainless steel?

I appreciate any thoughts and I look forward to partipting in the Forum.

Thanks
 
Rip

Rip

New member
Hi David, welcome to the forum! The only difference I know of is the steel model, if of a sufficiently heavier gauge than the SS, will have more thermal inertia. Thereby, while taking longer to reach temperature, once there it will be less prone to rapid changes. Whether this make any noticeable difference in the cook will depend a lot on how you use it.
 
ACW3

ACW3

New member
Welcome from North Carolina. Check out the MAK 2 Star. I bought one and have been extremely happy with it. The Pellet Boss does an outstanding job of maintaining the cooking temperature.

Art
 
CarterQ

CarterQ

Moderator
Welcome aboard David! Lots of friendly folks here with a passion for cooking, ask lots of questions and we can help you get that perfect cooker.
 
Big Poppa

Big Poppa

Administrator
David I dont think that the material is critical to the food product produced...but each of these put out differing amounts of smoke. The One Star is the king of smoke followed closely by the two star...the memphis put out less than the maks but it is a good gentile smoke.

The MAK has accessories and the pellet boss that make it hard ot pass up if you want to really do great versatile cooks.
 
H

HoDeDo

New member
Steel vs. Stainless vs. Cast Alum (think of the old Dukane Natural Gassers)... won't be a driver to your flavor profile. As RIP alluded to, thermal properties based on thickness, or insulation or double walled body will be drivers to the temps in your cook.

The only thing to steer clear of is galvanized metal, which you wouldn't run into unless making your own pit.... Having said that... $2500 puts you in the sweet spot for alot of cookers! Maybe discuss how you plan on using it (smoking? grilling? both?) and how much volume you need, etc. and folks can chime in on what would be the best use of your $$ based on experiences.
 
S

So Cal Smoker

New member
Welcome David, you've come to the right place for the info you need to make the right choices. This site has some of the best cooks cooking on some of the best cookers you will find any where. Ask alot of questions and do your homework.
 
BBQHobby

BBQHobby

New member
Thank you for the feedback.

A couple of thoughts come to mind. The Memphis has more stainless steel than the MAK, particualry on the body. Should I be concerned about rust spots on the MAK or any other steel smoker for that matter. I'm not singling out either brand. I'm concerned about rust spots developing over time. In regards to one of the questions, I am planning on being very versatile with the grill (BBQ, smoking, searing and baking). I am currently a heavy gas user. Finally, I only buy 100% organic grass fed beef which tends to be leaner and grainier than corn\grain fed. Does anyone have any experience with 100% grass fed beef?

Thanks again
 
Big Poppa

Big Poppa

Administrator
you can wait until later in the first quarter to get the new two star with the stainless firebox/body...powder coating will eventually give you some battle scars....the yoder is painted and you will have maintenance with that also
 
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