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[rdsbucks]

What other kinds of smokers do you like?

[02ebz06]

If I didn't use a pellet smoker, I'd probably use an offset stick burner.
Don't know of any brands offhand, but I'm sure there are plenty out there.

[Bentley]

Probably the oven.

[hughver]

Before pellet, I used either a vertical wood chip smoker, the BGE or a gasser with a smoke box. If you took my pellet smokers away from me, I'd go back to one of those.

[Canadian John]

 Unequivocally, my kamadoes (Big Green Eggs).

[GREG-B]

If I lost my pellet pooper, I probably wouldn't do that much smoking.  Although I could use my Kamado's, I like the more subtle flavors you get with the pellets.  Burning chunks of hardwood gives it too harsh of a smoke flavor in my opinion.

[Th3Batman86]

I own a Pit Barrel cooker, two weber kettles, and an offset stick burner. The pellet is my daily driver but I enjoy smoking in all of them. I will say the pit barrel is the second easiest to use behind the pellet grill.

[SmokinHandyman]

I like my Weber charcoal

[Bar-B-Lew]

I used to use a propane Weber Summit with built in smoker box for wood chips prior to my pellet grills.  The propane seemed to dry out the meat more than pellet grills.

[hughver]

The propane seemed to dry out the meat more than pellet grills.

Strange as it my seem, propane produces 4 cubic feet of water vapor for every cubic foot of gas. This is one of the reasons that modern boats switched to electric stoves, moisture inside the cabin is not a good thing.

[pmillen]

I think that the sweetest smoke is produced by a fire that’s burning freely and not being smothered by a lack of oxygen.  That’s a pellet pit or a stick burner.  But a stick burner has a giant fire-tending learning curve.  The less-than-experts have to throttle back on their stick burners’ air flow to choke down the fire when their stick burner fires get too hot.  Doing so creates at least a bit of smoldering and smoke that’s a bit tainted by undesirable components.  Controlling the temperature by choking down the air flow to the fire, thereby producing tainted smoke, is the weak spot for my smoking efforts on my Pit Barrel Smoker, kamado, Masterbuilt Gravity Series, and any pit that damps the combustion air.

The Karubecue C-60 is a stick burner that allows the smoke wood to burn freely into the atmosphere.  It maintains pit temperature and flavoring smoke by drawing in the heat and pure smoke only when the pit is below its set point.  For most of us backyard stick burner users, it produces the purest smoked goods, but it’s not at all automatic or set and forget.  It requires attention every 20 minutes or so.

Nevertheless, that’s what I’d use.

[Bar-B-Lew]

The propane seemed to dry out the meat more than pellet grills.

Strange as it my seem, propane produces 4 cubic feet of water vapor for every cubic foot of gas. This is one of the reasons that modern boats switched to electric stoves, moisture inside the cabin is not a good thing.

I don't have any scientific proof to back my claim, but it was the reason I changed to pellet grills after a dealer let me cook on one for two weeks.

[reubenray]

I am seriously looking at the Masterbuilt Gravity Fed smokers as my next smoker.

[W6YJ]

The Masterbuilt Gravity Fed at under $500 seen like a very good deal.

[Brushpopper]

I'd go back to my old offset smoker that's looking rather neglected out by our firepit.  I never did like my upright electric smoker that I gave away.