Grilling and smoking thread.

RG, which ATC do you prefer? A buddy uses a BBQ Guru with his BGE, but I've heard the Stoker is really good as well.

They are very easy to use, but there are some things that an electric smoker just cannot do.  If you're obsessed with the "smoke ring", then the only way to get one in an electric is to either add charcoal or to use meat tenderizer.  Also, the one that I have does not go over 275F, so it's purely for smoking.  On the other hand, it's about a fourth of the cost of a kamado or pellet grill.  And I basically set the temperature and it stays there the entire time without having to fool with vents and the like.  

It's that ease of use that led me to buy one.  I wanted to learn the basics of low and slow cooking, and one of the most important aspects to that is constant temperature, which electrics do brilliantly.  I'll probably make a move up to a kamado next year, but I will have had a full year and a half experience with the electric by then.  It gave me time to do consistent cooks and experiment with different rubs and techniques.  I seriously doubt that I could have learned as much with an offset smoker or something more advanced.  Basically, the electric smoker, while admittedly limited, holds constant one of the most important parts of smoking - the temperature.  

This is the one that I bought:

 

I have smoked tons of ribs, a couple of pork shoulders, a bunch of trout, chicken, turkey, sausage, and two briskets (including the one that I nailed tonight).  Never had a single complaint.  Again, you won't be able to do competition grade BBQ on it, but it's still damn good stuff.  I put my ribs well above any of the local BBQ restaurants around here and I've done a few pulled pork shoulders that came out pretty good.  Highly recommended for beginners wanting an easy transition into the smoking world.  

I don't think that's the case around here.  Well, the part about the ribs is probably right, but the brisket isn't any better most places.

We should go to Fox Bros. while you're in town.  Maybe get Drake to drive up and meet us.  Either there or Daddy D'z.

Alternatively, road trip to St. Simons Island to eat at Southern Soul.

We can meet closer to you boss.  It just has to measure up to Daddy D'z or Fox Bros. or Southern Soul.

Fox Bros is WAY overrated in my opinion. Travel to Decatur, eat at Community Q and you'll get some really good food. The brisket and pulled pork are legit. The sausage is good, the chicken is good. Community Q also gets the side dishes right, they don't just serve you canned stuff, they make it from scratch. The Mac'n Cheese is killer, baked beans are very different but I love'em. If I don't make my own, Community is where I go to get my BBQ fix.

Ramen, I use an ATC controller called an Auber. Made right here in GA. More affordable than it's competitors and works great for me. I have 2 of them.

Is this it?

www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=381

I have eaten a lot, and I do mean A LOT of BBQ in my life and consider myself a BBQ snob (proudly) LOL. While I damn well know that everyone has different tastes and opinions I can say that I find Community Q to be very solid. Without stroking my own ego too much, my food is better than any restaurant I've eaten at. It doesn't mean that I don't like to eat other people's BBQ because I do. I like the change, something different but what I hate is when I plop down my hard earned cash for some 'cue and shake my head thinking that my food kicks their food's ass (this happened at Bone Lick BBQ and they were busy as if people thought it was good!). If I could commit myself to opening a joint and finding a way to fund it, I would do it. I've got my wife "trained" to making rubs and sauces and I've got the recipes written down in case I croak she can still make some good grub. As Ramen said, I'd put my ribs up against anybody. Brisket and pulled pork as well. The one thing I don't cook often OR very well is chicken. To do a proper smoked chicken is not as easy as you'd think. I can burn the shit of it on a grill as good as Bone Lick, but proper chicken is an art and to be honest, I'd rather eat brisket or pork over chicken ANY DAY