I'm in the market to buy my first smoker and was hoping there might be some bbq gurus out there that could "steer" me in the right direction. I'm looking for something durable, not too expensive, and it doesn't have to feed an army. Any thoughts on what brands or styles of smokers are good?

Just go to your local Academy store and get you one of the New Braunfels smokers (with the firebox on the side) for about $150 - $175. Not very expensive as compared to the thicker, heavier custom models but they work fine and will last a good 10 years or so, maybe longer. You can use the firebox as a "grill" for quick meals like steaks, kabobs, burgers and such, then use the smoking chamber for your long-term needs like ribs, briskets, chicken, turkey, etc. You can easily fit 2 briskets on this size pit (10-12 lbs each). Or, you can go out and spend about $500 for the same size smoker that is about twice as heavy (thicker pipe) that will last a lifetime (mine is 17 yrs old with no signs of burning out anytime soon). My brother has used the new Braunfels smoker for years and does just fine with it, plus, it's not so heavy that you can't load it up into the back of the truck and haul it somewhere for use. Mine is basically the same size as his but is impossible to lift because it is so much heavier. It takes three grown men to pick mine up so it stays put in the backyard (I can pick up one end and roll it on the tires though). The main advantage to the thicker pits is the longevity of usage and the thicker pipe retains heat better which is nice on colder days or if the rain starts..

The one I have used for years you can get at Academy for I think around $80.00
I have always had one that has a heating element so I don't have to fool with keeping a fire going. I like to smoke things all night without checking it all of the time. I just add my wood that I have soaked for 30 minuites. Just keep the water in the water pan filled which incidently I use combo water and wine and put vegetables in it like potatoes, onions, carrrots, etc to cook in the liquid along with the juices from the meats. It also has two levels in a bullet shaped smoker because I like to put for instance a brisket over a ham or turkey or whatever and the juices from the brisket help season and cook whatever is under it.
The other good thing about this type is that I can line the water pan with foil, put charcoal in it and move it up under the top grill for grilling steaks etc so it is a two in one grill/smoker.
It is a pretty simple inexpensive unit that can do a lot. I also like smoking cheeses in it.

The purists will scoff, but I purchased a GAS smoker made by Great outdoors and I absolutely love it. It has a large smoker chip box and is a water smoker so the meat is always tender and moist. One box full of soaked chips will last about 2-3 hours. I have done a brisket that after 14hrs I still had over half a tank of propane.

The advantage of a gas smoker is I set the temperature and can go do something else. I had a brinkman elcheapo and hated it mainly cause I was constantly tending the fire and it was very inconsistant in the temp. BTW I bought it a Lowes for 150 bucks.

Weber Smokey Mountain (WSM) about $180. Lots of the top BBQ competition teams use them. I've had mine for about a year now and love it. There is a web site called THE BBQ FORUM that is frequented by many competition cooks and a few professional chefs. Ask them what they think on the discussion forum. www.thebbqforum.com
Also take a look at the WSM dicussion group at www.virtualweberbullet.com and go to the discussion group.

I happen to have a "starter" smoker for sale...if you wind up really being into it, later you could step up to a full size model...

great thread i have been looking into a smoker as well. i at first thought i would by a cheap one for $30 at wally world. but i have changed my mind i think i will put $200 in and get a little better smoker.

Thanks for the insightful responses!

BR, those guys on thebbqforum.com are pretty hard core I browsed some there and there are LOTS of great ideas on that forum.

bassdreamer, I saw the Great Outdoor gas smokers at walmart: http://www.walmart.com/catalog/product_listing.gsp?cat=4885&path=0%3A5428%3A4089%3A4885

Do you notice a difference in the taste from using gas vs all wood?

No smirks please... , but the ease of gas is very appealing. I have no problems with funky flavors on my gas grill and wasn't sure if a different flavor surfaced after smoking with gas for a longer period of time.

agrantham, I wish I could afford that thing! I was expecting to see a sign hangin on it saying "will trade for new boat" or something Seriously though, when's the next cookout???

Agrantham, what is the price on the "starter" size smoker you have for sale?

I have to second the New Braunfels Smoker from Acadamy. Had mine for about 5 years now. Sits on the front deck. I put a fire in the side box and load the smoker with brisket, turkey, fresh ham, buffalo or what ever you can find, i make a "pan" from heavy foil, put the meat in for 2 hours, then put a foil tent over the meat(ends open) and regulate the heat to about 225. 5-8 hours and you will have moist, "fall-off-the-fork" delicacy. Wood sets the flavor. I like pecan best. Oak is good, Mesquite burns very hot and (to me) gives a harsh smoke flavor. To each his own. Shark steaks basted with salsa on the grill is pretty good too, especially if you caught them in the surf on Padre..

Weber Smoky Mountain for convenient charcoal smoking. Can get long consistant cooks without having to add fuel. New Bransfel Bandera from Academy for stick burning and cooking space. Must tend to more. Labor of love.

Check out Bandera-brethren.com

Lots of easy modifications that make a huge difference.

I ended up with the New Braunfels - Bandera smoker. I visited the ones at WalMart, and they were just too thin and didn't look like they would last very long. Figured I would go the all wood route.

Seasoned it and smoked 3 chickens this past weekend. Used mesquite, lightly seasoned with Stubbs rub, tried to keep the temp around 220, pulled them off after 4.5 hrs. Great flavor and texture. Next time I will pull off a little earlier and use larger pieces of wood (was having to add to it too often).

Adam stop by the web site and checkout a few of the mods. Especially the baffle for even heat distribution. The cheap door thermometers are as much as 75 degrees off. Build a fire basket and raise fire grate a couple of inches. This will increase burn times. Some guys are getting 5-8 hrs without having to add fuel.

www.Bandera-brethren.com

thillin - that is a great site. I signed up for it. Lots of good ideas. I put a $25 door thermometer on it, so I figured it was ok, but I need to check it. I downloaded their bandera 101 doc and will read through it today. I definitely don't want to fiddle with the fire every 30min.

Here's a pretty good BBQ website. Has about everything you could think of.

JLF

http://www.barbecuen.com/