New smoker choices?

My old smoker is finally beyond the point of no return. Looking to get something quality, likely gravity fed and insulated….and hopefully my last one.

Prime candidates so far are the SouthernQ Limo Junior and Assassin 24.

Any other ideas or experience (especially with those two) appreciated. I’ve been smoking since I was a kid with my dad in the early 80s, so I can get good results with just about anything….but I refuse to use pellets or anything else but wood and charcoal. Having said that, I’d like to make things a little easier these days….hence insulated, gravity fed, and easy temperature control. Like I said: lay it on me.

Big Green Egg! I love mine!!

BGE

X3 for the BGE. I've got a Traeger Timberline 850 I'll sell you if you're interested in that. I've used it about 3 times

Weber Smokey Mountain.

I need to get a bge

Got an oklahoma joe and like it - but think bge bettr

Ummm…ZERO interest in anything remotely like an egg. I’ve worked with plenty and there’s not enough capacity, and they just don’t cook anything how I want it cooked: right.

Don’t intend on another single wall offset at this point, either.

Thanks.

10 - fo

Yeah the BGE definitely doesn't have the capacity i need either. Those you have listed are some nice uns! I'm liking that Limo jr

The largest Weber Smokey Mountain here and it works like a dream. I take a 8” concrete block and cut the end wall and center petition out and cut on of the long sides a little short. The idea is to make a long C, place it on the charcoal rack in the center and pour a 16lb bag of charcoal in. I pour it around the outside first fill it to the top hoop on the charcoal ring. Then fill the center upto the top. I throw hickory chunks or chips around the top of the charcoal. Light the center closed mound of charcoal and it will burn in a snake like method around the concrete block. In this method I can get 12-14 hours of perfect temps. If I want to go longer for something like a brisket when it burns down to the end of the snake, I just set the smoker top off, reload and let it run back the other direction. It’s super simple, cheap as the block last a long time and when it breaks I just cut another and roll again.

I can do 4-6 butts at a time and a pile of ribs if I hang them.

Lucked into a huge, custom cabinet smoker built in the shop at a company my FIL and recently deceased MIL both retired from. I couldn’t pass up the deal or the sentimentality. It’s far larger than I had planned, but the design and insulation mean it’ll run the same for a small cook or a large cook.

Shoot i like that

Forgot to mention that it’s true reverse flow, and set up for digiQ and fan. All 10ga or thicker and some stainless. It’s 7.5’ tall, 36” w, and 28” deep….4 racks and can fit cut wood in the burn basket.

That's a fine setup for sho. Think I'd go with the digiq and fan fo sure. Thought about a fan on my offset at camp, but i don't cook on it enough honestly, even though, would be a great asset...

The wife just got me a Kamado Joe for my birthday the other day.....just put 2 Boston Butts on it this morning for the first smoke. We'll see how it goes!

Nice

Digital G / Pit Viper are worth the money imo. It's a real set it and forget it thing.