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Jedmaster 2635 Legend. Jedmasters are popular with some of the top cooks on the competition circuit. The Legend is a flip-top charcoal fueled rotisserie grill/smoker combo with three 9" x 28" chrome plated cooking surfaces (pictured). Made of heavy 14 gauge, powder-coated carbon steel. There is a commercial grade thermometer mounted in the hood. Pullout firebox with a large access door and removable ash pan. Their patented "Ring of Fire" firebox is quite clever. The charcoal is loaded in a ring with wood chunks on top. One end is lit and it burns around in a circle. Two large stainless shelves on the left and right. Needs access to 110 volt electricity to run the rotisserie. Available with or without wheels. It even has tie down loops for hauling it around in your pickup. Manufacturer's price: $3,500 plus shipping. Jedmaster.
Primo Kamado Barbecues. Similar in concept to the well-know Big Green Egg (above), the Kamado is based on an ancient design. Alas, there are numerous reports on the net about these units breaking and problems getting the warranty honored. Buyer beware.
The WSMs are high quality charcoal fueled bullet-shaped water smokers. Unlike most of the cheaper bullets, they are made from enamelized steel with dampers for air and good temp control. It takes very little time to master, and there are a lot of tricks the experts use to produce incredible food. They can often be seen competing head to head with large commercial cookers at practically every competition. Importantly, it has a side door for adding coal, wood, and water. It also can be used as a grill by removing the midsection.
Like the old Little Unit, the Big Unit cooks at a remarkably steady temp for hours and raising or lowering temp is fairly easy by opening and closing the lower vents. Problem is I have had difficulty getting it down under 275F. I like to smoke at 225-250F. At 275F meat can get tough. I am optimistic I can solve the problem. Stay tuned.
Construction is solid and finish is beautiful. Weber really knows how to make porcelain and chrome coatings. The legs are sturdier and there is a bowl-shaped heat shield under both new units. Call me superstitious, but I still put a galvanized sheet under it to protect my deck. Both new models have a built-in bi-metal thermometer, a welcome addition, but sadly the one on the unit I am testing reads about 30F below the temperature on my highly accurate Thermoworks MTC Mini Handheld Thermocouple. The door latch and door are much improved, but it still leaks smoke and lets in oxygen, making it hard to kill the coals. The water pan in the Big Unit is huge, and you need to add more water than you think it needs because of the increased surface area. Also, it is waaaay to large to fit in my sink for cleanup, and you can't line it with foil easily because it is wider than the widest sheets of foil. I don't think there's anything anyone can do about this. The one change I wish they had made is the lid. It still rests on a lip inside the center section allowing rain and melting snow to get in. Unless you clean it out soon after every use, and use the rainproof coverthat comes with it, if water gets inside, mold grows and it takes a while to clean it for cooking. I would prefer that the lid overlap the center section, just like the lid on the Weber Kettle. Perhaps they'll get to this in the next version. Hopefully we won't have to wait so long for that. If you are trying to decide between the two, keep in mind that a full slab of ribs will not fit onto the grates of the Little Unit without some trickery (click here to see how), and if the meat gets too close to the sides the heat rising around the water pan can scorch it. One final alert: Meat on the top rack will cook slightly faster than the bottom rack, so if you are doing, say, pork butts, swap top and bottom mid-cook, or plan on taking the top one out perhaps an hour earlier. The WSM has a fanatical following and two good independent websites devoted to its use at http://www.virtualweberbullet.com and http://wiviott.com. Manufacturer's price: Little Unit $299, Big Unit $399. For current pricing and direct ordering from Amazon.com, click here. For current pricing and direct ordering from GrillsDirect.com, click here. For discount pricing at The Grill Store & More, click here. This page revised 11/19/2008
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Great barbecue is all about the smoke, man. Charcoal or wood fueled smokers are extremely popular for backyard chefs. Some, like the Weber Smokey Mountain, are easy to start and control the temperature. Others, especially offset smokers, so-called because there is a firebox set off to the side, are also popular.
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American Pride Rotisserie Barbecue Smoker. This fabricator makes a number of trailer-mounted pits and a backyard rotisserie unit. It has a firebox the length of the cooking chamber to provide even heat and smoke. The 2 RPM electric motor is said to permit high loads of meat. The recessed front door is said to keep the smoke inside the cooking chamber instead of rolling out into the your face when you are serving the food. Manufacturer's price: You need to ask them for a quote. 
Bar-B-Chef Offset Smoker. This may be the best inexpensive offset out there. It is heavier than most of the other cheapo offsets with 12-gauge steel with a five year limited warranty, the door fits pretty tight, it has a handy warming plate on the firebox, cast iron grates in the 767 square inch cooking surface, a side access door to the firebox, the air intake on the firebox is adjustable, and the firebox is pretty tight. Available only from 
Big Drum Smokers. Made from steel drums, this simple tried-and-true design works very well I am told by several devotees. The manufacturer says no water pan is included because none is necessary. The meat cooks over direct heat, but it is a good distance from the coals so you can still cook low and slow, just like old fashioned backyard pits. For tech support, education, and ideas, they also have a forum/message board on their website. They have a wide range of options from $175 to $2495. Shipping is extra. 
Big Green Egg. The Big Green Egg is the nickname for the modern version of the 3,000-year-old Japanese ceramic Kamado smoker. It has a devoted following of enthusiastic users because of its versatility: It can be used as a smoker, a grill, an Indian tandoor, and even a pizza oven. Easy to start in all wind and weather conditions, it is so well insulated that it requires very little charcoal and it can cook as low as 150F. The exterior has an easy-to-clean green glaze bonded to the ceramic. The manufacturer claims that the modern ceramic will not become brittle and can withstand 2,000F, but I wouldn't recommend knocking it over on a concrete patio. They say that if you load it properly you will not need to add charcoal for 24 hours during a typical 225F cooking session. Experienced users say they can get one started, bring it to temp, and not need to touch it until the meat is ready. If you do have to add charcoal, you must lift out the meat and the grate to do it. The website has a good 
Brinkmann Gourmet Charcoal 852-7080-E, Smoke'N Grill Charcoal 810-5301-C, and Sportsman Charcoal 815-3060-C. These are cheapo "bullet" water smokers, and you get what you pay for. In fact they are known as ECBs on the internet. That's El Cheapo Brinkmann. Made of lightweight enameled or stainless steel, their biggest problem is that they lack airflow control. There are no flues or vents. This makes temperature control almost impossible. Manufacturer's prices: They range from $75-125 plus shipping. The model at right is the Gourmet Charcoal 852-7080-E. For current pricing and direct ordering from Amazon.com, with a cover, 
Brinkmann Smoke King 805-2200-0. This is a cross between a bullet smoker and a cabinet smoker. It has a round body like a bullet, but the top is flat, not domed; nice for use as a warming plate for sauces or sides. But instead of a lift-off lid like the classic bullet (like the Gourmet model shown above), it opens from the front like a cabinet smoker. Also, it is much heavier steel than most bullets, and this is good for maintaining even temps. Cleanout is easy because there are two enamel pans, one for charcoal and one for water. There is also an optional electric element available if you want the convenience of set-it-and-forget-it. I would be more impressed if there were airflow control dampers. Grrrrr. Manufacturer's price: $300 plus shipping.
Brinkmann Smoke King Deluxe 805-2500-1. I like this design a lot, only I am not impressed with the execution. Among the nicer features are the large square firebox that doubles as a grill with an adjustable tray that lets you raise or lower the coals, and a vertical smoke chamber/cabinet that takes up less space on your deck than the typical horizontal pit with a side firebox. This means you can smoke the ribs on the right and sizzle on the sauce on the left. The vertical smoke chamber is 16" wide x 17" deep x 36" high with lots of shelf space. There is also a removable ash pan for easy clean-up. The smoking cabinet has 12 cooking levels, it comes with skewers, four hanging rods with 24 hooks and a large removable rib rack, a fold-down shelf for platters and condiments, coiled chrome handles that don't get hot, a clever design for the damper on the chimney that will keep out rain, and locking casters. As with most Brinkmanns, the temperature gauge is wimpy and will need to be replaced with a real thermometer. My biggest complaint is that manufacturing tolerances are a bit slack. The model I played with in the show room was a pain to close and latch, and it was apparent that the lids and doors would leak smoke a lot. Still, it is a good concept. List price is about $830. For current pricing and direct ordering from Amazon.com, 
Brinkmann Smoke'N Pit Professional 805-2101-P. This is a nice inexpensive offset firebox smoker that is an upgrade from the Pitmaster (above). Known as the SNPP on th net, it comes with a swingout firebox door for easy loading of charcoal and wood, and three more grates than the Brinkmann Pitmaster; one is a lower grate for the firebox and the other two are lower grates for the smoker chamber. The grate in the firebox makes temperature control easier, and the grates in the smoker chamber are nice if you want to put a second row of ribs on. They are also handy if you want to put charcoal in the long chamber. There are three position levels for the upper grate, too. If you pick up some spare grates, it is possible to get three shelves of ribs on this baby. There is also a heat shield for the firebox that should extend the life of the firebox. Another nice feature is the warming plate on top of the firebox, handy for keeping sauces and sides warm. Before buying this smoker, read
Brinkmann Longhorn 855-2422-0. The Longhorn is similar to the Cimarron Limited (above) but slightly longer with a larger meat capacity. It also has a lower rack for storing tools or wood. An optional propane log/charcoal lighter accessory is available but not included. Manufacturer's price: About $1,100 plus shipping.
Caldera del Fuego. Created by "Shotgun" Fred Pirkle and the team that invented the innovative 
Char-Broil QuickSet. The gray QuickSet's styling looks a bit less chunky-clunky and a bit more suburban than the typical black steel industrial-looking offset firebox pit such as Char-Broil's Silver Smoker (above). It has 638 square inches of cooking surface. Before buying this smoker, read
Horizon Classic, Marshall, and Ranger. These are excellent, tight, well built heavyweight horizontal offset firebox cookers. Typically offsets are a lot hotter near the firebox and cooler near the chimney. These models carry a lifetime guarantee against burnout and feature large wagon wheels for easy moving despite their weight. They come with an ash rake. These cookers are a lot like the Brinkmann Cimarron Limited, Longhorn, and Southfork, only less expensive. In fact, Horizon's owner was once Brinkmann's plant manager and designed their heavyweight pits. Their most popular model is the RD Special, which includes a warmer on top of the firebox, counter weights for the lid, dual thermometers, 20" wagon wheels, and a clever "convection plate" (shown above). It is a heavy steel plate to deflect the heat and smoke downward and disperse them more evenly through the chamber. Horizon sells the baffle on their website as spare parts so you can probably buy it and add it to any 16" or 20" diameter offset. Manufacturer's prices: $639 for the 16" Classic. $889 for the 20" Classic. $1,249 for the 20" Marshall. $1,499 for the 20" RD Special. For discount pricing at The Grill Store & More, 
Komodo Kamado. Similar in concept to Indian tandoor cookers and the well-know 
Kingfisher Kookers. Kingfisher fabricates a wide range of serious backyard and commercial cookers. One of my favorites is the Backyard Smoker, a rotisserie smoker on wheels that may be substantial enough to tow a few blocks to the Lion's Club picnic or Little League playoffs. The four 10" x 20 " food trays rotate through the cooking chamber every minute. Each tray will hold one 15 pound turkey. Additional racks can be purchased to double the smoking surface. A 110 volt motor powers the rotisserie so you will need access to electricity. Fabricated from 12-14 gauge metal. There are two hot air chambers in the firebox. A baffle in the smoking chamber directs heat evenly around all four sides and catches drippings which flow through a drainpipe. There is an oven and water jacket just above the firebox. The water jacket creates steam dispersed into the cooking chamber to keep meat moist. The top can be used as a warming surface and there is plenty of exterior shelf space. Weighs 425 pounds. Manufacturer's price: $1,870. An optional warming oven is $440, rib rack $25, and gas burner $200. Shipping is extra. 
Landmann Black Dog Grill & Smoker. Cook indirect or direct on this cleverly designed multipurpose system. On the left is the firebox where you can direct grill or open the damper and channel the heat and smoke to the chamber on the right for indirect smoking. 30"x19" storage shelf, heavy duty wheels, wood handles, stainless steel ash catcher, temperature gauge. List price is about $630.For discount pricing and direct ordering from Amazon.com, 
Meadow Creek SQ36. This is a side firebox pit with an extra large firebox, and a clever duct system with holes that helps move the smoke across the bottom of the smoke chamber, distributing it more evenly. A nice idea, but I fear that it will be hard to clean down in those holes. The unit has large inflatable wheels, nice for rolling across grass, dirt, and even sand. The firebox has a flat top that can be used as a sauce and side dish warmer, but it does not open to do double duty as a grill. Manufacturer's price: $795 plus shipping. 
Old Country BBQ Pits and Smokers. All models come in 16" and 20" smoker chamber sizes. The Old Country BBQ Pits are classic side firebox units made from 1/4" steel, with framed grates, stainless spring handles, a warming plate on the round firebox, and a folding exterior shelf. There is a firebox baffle and the smoke stack is placed in the center of the smoke chamber to help reduce cold and hot spots. The All American models are 3/16" steel with a larger square firebox and a 40" tall square vertical smoke cabinet attached (20" diameter model is shown here). The Old Country models have a round firebox and a round vertical smoke chamber. Manufacturer's prices range from $560 for the 16" Old Country BBQ Pit to $1300 for the 20" All American BBQ Smoker. Shipping is extra. 
Smokeybayou. This sweet design uses a convection system to move the heat and smoke from right to the left under the cooking chamber to heat it before the smoke enters the chamber on the left and moves across to the chimney on the right. Damper heat control, built in thermometor, drip bucket, paint withstands temperature to 1300F, and an embers drawer in the fire box lets you add charcoal or wood without interrupting the cooking process. Porcelin coated coat cooking surface measures 24" long by 14" deep and the smoker box measures 14" x 13.5". Lists for about $780. For discount pricing and direct ordering from Amazon.com, 
Stump's Smokers. "Stump don't build no junk" is the motto of this fabricator specializing in cabinet style charcoal fueied smokers. The GF223, their most popular model, has an interior that is 20" wide x 20" deep x 36" high, exterior is 33" wide x 24" deep x 52" high with five locking racks, automatic gravity fed offset firebox, 16 gauge solid welded interior, 2" of 1,400F insulation, 1,000F door gasket, calibratable thermometer, grease drain, and pneumatic tires. The company has recently been bought by Viking so expect some changes in product line and pricing. Manufacturer's prices: $1,995 plus shipping. There are several other models that run up to $3,000.
Texas Pit Crafters PM600. These are high quality side firebox charcoal and wood fueled smokers as well as some pretty nifty hybrid cookers that use propane, charcoal, and wood, with rotisseries and just about any other feature you might want. The one I want for my birthday is the very versatile PM600. It is a heavy stainless steel pit with a single burner gas grill on the side. There is a removable water pan in the smoke chamber that can also double as a charcoal pan for grilling. The side mounted firebox has a removable ash pan for easy cleanup. Underneath is a stainless shelf for wood or charcoal bags, and the stainless front shelf is a nice work surface that is easy to clean. All the hardware and hinges are stainless and there is even a paper towel holder. Comes with a lifetime burnout warranty on firebox. 86" long x 32" wide x 58" high and weighs 370 pounds. Options includ an adjustable charcoal rack and a rotisserie. Manufacturer's price is about $3300 plus shipping. There is a similar model that is not all stainless for $2300 plus shipping. For discount pricing and direct ordering from Amazon.com, 
as well as a new, larger 
The 2009 model is the first major upgrade to the WSM in many years. I have been allowed to test the Big Unit and the good news is that it is a good value and a fine cooker. There is, however, room for further improvement.
The big advantage to the Big Unit is capacity. The grates are 21" across compared to 15.5" on the Little Unit. You can actually get a few slabs of ribs to lay comfortably on the grates without cutting them in half or bending them. I'm guessing one could easily fit 12-14 five-pound pork butts in the Big Unit with plenty of room for smoke to circulate. Below is shown a whole center cut pork loin with stuffing and room to spare.
