Looking into purchasing a smoker primarily to cook boston butts, brisket, and chicken. What are some things to consider and keep in mind when buying? Feel free to provide as much info as possible!

Price, space, how much you're going to use it, gas, electric, wood, charcoal, vertical vs horizontal, the list goes on and on.

^^^ what he said ... i've been super happy w/my $200 investment in a 22" Weber kettle premium & a Slow 'N Sear Plus basket; have made some of the best BBQ i've ever made on this setup ... having said that, i'm a die hard charcoal guy & have been for many years now ... i did spring for a digital grate & meat thermometer & that's helped me really dial in the temps ... but ya, you can drive yourself crazy w/all the options available to you ...

I was given an orion cooker. I had never heard of one. I cooked a 6# butt to fall off the bone in about 3.5 hours. It's not really a smoker in the pure sense, but I put wood chips in the bottom and it turned out great.

My vote goes to the Big Green Egg. Pricey, but a very good smoker.

I did not like my propane vertical smoke. I had to mod it o get it to work worth a crap. Love my Chargriller Akorn though. It's the Bee's Knees.

I did not like my propane vertical smoke. I had to mod it o get it to work worth a crap. Love my Chargriller Akorn though. It's the Bee's Knees.

I purchased an Akorn after reading Irishguy's post after using his. It has worked very well and we love it. I did see the small version Akorn in Lowes this weekend for $159.99.

I have a Oklahoma pit. It's big and takes a lot to run it. My next purchase on a smoker will probably be a tragger. I'm tired of babysitting my smoker all night. I slowed down due to the cost. I will use about 40lbs. Of charcoal and a lot of wood to keep mine goin.

Dang! Some a y'all like some CHAR on your meat!!

Was thinking the same thing. A good crust is one thing, not sure I would be up to eating charcoal.

Bark, not char. Char is burned, bark is slowly caramelized skin and sugars.

6pm OK to stop by?

I've got a Masterbuilt Electric that I like for large cuts with long cook times, and I use a Weber 22" Kettle for ribs, chicken, smaller cuts with short cook times. It does a fine job when you learn how to get your charcoal placed and vents set so your cook temps are steady.

I had a masterbuilt propane from bass pro for several years. I liked it fine and it worked well. 260 degrees was about as low as it would go as best I can remember. I do remember it ate a decent amount of propane. I eventually learned to always get a new tank before starting any butts. It ended up rusting out. I ended up with an electric chargrill vertical smoker (somehow, not sure who gave it to me). I have been using it for the past year or so. There is zero adjustment it cooks at 240-250 degrees. I use it in my shop, just open the doors on one end, plug it in, add chips and you are ready to go. I love that it is electric, when it dies I will replace it with another electric one when it dies. It doesn't feel very heavy duty so it may not last long, but it never sees outside so who knows.

I've got a Geen Mountain pellet grill that I am pretty happy with.

Like Irish, I have an Akorn, and it's been great.

Damn, that looks good!!

I have a Weber Smokey mountain vertical smoker. Works great and you don't need a lot of charcoal. Temperature regulation is easy.

Is 6pm tomorrow OK to stop by?

Hell, you drive the 7 hours to the MS coast and I'll cook you some lol