DON’T BUY A SMOKER. Let Garnet weld you one. It will be your one-of-a-kind.
I’m in the market to buy me a smoker real soon, once I’ve finished my research. As my wife said with a lot of air, “Last year it was pinball machines. Last spring it was craft beer. Now it’s smoking meat. When will you settle down?”
“That’s what it’s all about, Honey,” I replied. “When I retire I’ll have pinballs, pints, and pork ribs. It’s all about settling down.”
Smoking is more complicated than grilling. It’s a sophisticated intertwining of smoke, venting, time and temperature regulation. The heat is indirect. It can take 6 hours to do a rack of ribs.
Smoking is appealing because it allows for various wood flavors to enhance your food; the low temperatures and long cooking times allow meat to tender until it falls from the bone. I long figured these skills to be beyond my dilettante abilities, and best left to the naturally gifted, like Chad, my son-in-law.
Then this summer I tried my hand at smoking ribs on my grill with chips wrapped in foil. My baby backs came out great, magically delicious. I tried it again. Great again. Hey, smoking is fun, and it takes exactly two football games to finish a rack of pork ribs. Time to buy a real smoker.
For the past month I’ve been researching. I learned a lot and almost got burned. Early on, being cheap, unsure of my commitment, I bought a $179 Brinkman smoker at Home Depot. Lucky for me it was broken in the box. As I took out each piece, I was dismayed by the thin and flimsy metal — not at all like my Dutch oven and iron skillets.
I regretted the purchase while opening the box. Then the central hinge fell out. The broken weld was the size of an ant’s head. I took the joker smoker straight back. The clerk asked, “Do you want to pick out another?”
“Heck no!” I said. “I’ve learned my lesson. Give me my money back.”
I did more reading. There are many inexpensive, workable means of smoking. Smokers can be made out of a barrel drum or trash can by cutting a door and vents and suspending a rack for holding the meat. Smokers can be all electric and look like a compact refrigerator. Some use pellets. Some look like a Big Green Egg and cost two grand.
Bottom line on traditional offset smokers: avoid in-stock models at Home Depot, Lowes, Wal-Mart and Target regardless of brand or price. They’re all flimsy representations of the real thing. Expect to make a special order, and know your brands.
Real offset smokers are thick, heavy-gauge metal, huge and expensive, costing $1,000 or more. Most backyard enthusiasts are not prepared to pay that kind of money. One can buy a lot of restaurant ribs with a thousand bucks.
It’s difficult to find dealers of high-end smokers — Horizon, Jambo, Klose, Lang, Meadow Creek, Peoria, Pitmaker, Green Mountain. It often requires a contract and deposit with a far-away website. It may have to be special built. You will have to drive to pick it up or pay hundreds to have it shipped. A family smoker can weigh 300 to 500 pounds. Most folks just say, “Fuggedaboutit.”
I turned to Craigslist. Perhaps someone out there bought a smoker with hope, found they didn’t use it, and intended to sell it discounted. I checked almost daily for a month from the Bay Area to Sacramento. I found nothing that suited me … until yesterday.
An ad for a handsome new smoker in Vallejo from a welder for $1,800 caught my eye. That’s too rich for my blood, but I made email contact, asked if I could get one in the $700 range.
Garnet wrote back, said he was sure he could build me a smoker that would make me happy. He gave me his website, GStacksPits.com, where I saw dozens of photos. I called and talked to him. I asked if he had a showroom. He laughed and said he only had his shop. No smokers on display. He builds to order. Could I visit? Sure. He gave me directions.
I drove over. Found it on Broadway, buried in the back of a cluster of industrial buildings, behind an auto shop, beyond two cyclone fences, past a dozen cars in for repair. I could barely fit my truck down the narrow dirt corridor between buildings busy with working folk.
“I’m looking for Garnet,” I said to the first person I encountered.
“Yeah, Garnet. He’s here. Where’s Garnet?” the woman called to a group of men. They all pointed down the lane. “At the end.”
I found him welding. He works alone. He didn’t notice me for ten minutes. He was building a Santa Maria grill on a trailer for a guy in Oregon who was driving down in the morning for pickup.
At last he stood up and removed his blinders. He was a big barrel of a man, hair flowing down his back, a grin wrapped ear to ear. “You must be Steve.” He pulled off a thick welding glove and enveloped my hand.
“Man, you are the real deal,” I said looking admiringly around his compact, crowded shop at the stacks of sheet metal, torches, tanks, meshing, and a half-built smoker in the middle. His cousin Rickie was helping out, swinging a hammer.
No ornaments, knick-knacks, or pictures of smokers hung on the walls, no frills, just working space, tools, materials, and a big man making awesome smokers.
He showed what he could build for me. I left feeling happy.
Steve Gibbs teaches at Benicia High School and has written a column for The Herald since 1985.
Peter Bray says
Great, Smokin’ column! Enjoyed the LIVE link to see another artisan at work! Watch for the October Taproot & Aniseweed…pb
steve says
The best thing about smokers is that once set in, it will do the rest itself. You may only need to load wood chips from to time to time. Not only meat but you can also delight in vegetable smoking. Moreover, cold smokers are also available in the market. All in all, you and your smoky food preparation requirements are authoritative to buy a perfect smoker either for your kitchen, patio or backyard.
DDL says
Smoked cheese is great also: freeze it, then 30 to 45 min at 200 degrees or so. It is ready when it just starts to melt,
RKJ says
DDL, did you get a Trager smoker? If so, how do you like it?
DDL says
I did get a Traeger. I have now used it on. Fish, pork shoulder. Baby backs, tri tips, turkey, corn bread and bacon (brined it then smoked a pork belly).
I love it. Only minor complaint is no nice grill marks.
jfurlong says
When is the party?
DDL says
LOL
any weekend you and RKJ want!
RKJ says
Sounds good, is a pork belly like bacon?
DDL says
Yes. A pork belly is the cut of meat that is transformed into bacon.
jfurlong says
Korean bbq features pork belly and it is delicious. DDL, you should try some Korean BBQ sometime!
DDL says
Good tip, thank you!
Someone also suggested that Asian markets are a good source to buy pork bellies as they are usually not found frozen as they are in most butcher shops.