Got to say, this makes a really strong argument for those on the fence about a gravity fed smoker. I stand by my OK Joe offset (older, 15yrs I reckon) but I cannot lie, have been considering a Brazos for at least 2 years now and it's so hard to justify the cost for my backyard use. AND ALONG COMES THE TAHOMA!! Have to say Steve, this vid may put me in a position where I just HAVE to buy this, for, um, my wife, for mother's day - LOL! Thanks for all you do Steve! Appreciate the work and effort to share this stuff with us :)
Lol funny I just did the same video editing it now. Lol my 900 has great offset smoke flavor i added a smoke stack for better air flow.. . Gave me an awesome smoke ring. I sold all my master built gravity feed. Love my 900. Nice job.
I’m not sure if it’s possible with the Tahoma, but in my Masterbuilt gravity I’m able to place to full splits of wood and then fill with charcoal in between them. Gives the same result as an offset as far as smokiness
Very excited to try a brisket on my Tahoma 900! Mine came pre assembled from Lowe’s and I realized the ceramic tile fell out of the bottom. Is that pretty crucial? Can I throw it in the hopper somewhere?
We are unsure what you mean by bad smoke. Please follow the link below to watch the video for the Tahoma and you will have access to the EAQ as well. www.oklahomajoes.com/tahoma-900
I really hope this segment of smokers gets super competitive. The innovation that will come from it something I've hoped for since the 1st time I heard about Masterbuilt 560. Especially when all the other name brands get involved.
There is a reason there is a gold standard. Convenience is cool and the "experiment" that comes close doesn't mean. It's done correctly. It helps you have the knowledge of time and temp, but as you said there is a right way to do this. There is a reason real Texas BBQ isn't done out of Convenience, because it's not the right way, it's lazy.
Got to say, this makes a really strong argument for those on the fence about a gravity fed smoker. I stand by my OK Joe offset (older, 15yrs I reckon) but I cannot lie, have been considering a Brazos for at least 2 years now and it's so hard to justify the cost for my backyard use. AND ALONG COMES THE TAHOMA!!
Have to say Steve, this vid may put me in a position where I just HAVE to buy this, for, um, my wife, for mother's day - LOL!
Thanks for all you do Steve! Appreciate the work and effort to share this stuff with us :)
Lol funny I just did the same video editing it now. Lol my 900 has great offset smoke flavor i added a smoke stack for better air flow..
. Gave me an awesome smoke ring. I sold all my master built gravity feed. Love my 900. Nice job.
Why didn't you add wood splits to the draw on the Tahoma brisket a more intense smoke flavor.
Great video. Awesome
Looking briskets!
That looks like a pretty good unit. There are only couple leading gravity smokers of this style.
I'm liking it so far!
I’m not sure if it’s possible with the Tahoma, but in my Masterbuilt gravity I’m able to place to full splits of wood and then fill with charcoal in between them. Gives the same result as an offset as far as smokiness
You probably could but would have to put them in vertically so they don't bind up
Do you let the brisket cool down at all before putting it in the warmer?
Very excited to try a brisket on my Tahoma 900! Mine came pre assembled from Lowe’s and I realized the ceramic tile fell out of the bottom. Is that pretty crucial? Can I throw it in the hopper somewhere?
I could be wrong but I think you can just reach down the hopper and put it back in. Or perhaps through the bottom of the ash drawer
I have been thinking about putting the fat side down in my gravity smoker
I bet if you use lump and more wood chunks instead of chips it would be even closer to the offset.
I agree. I think I could squeeze alot more smoke flavor out of it
Would love to see you try an only wood in the tahoma. Just make the wood chunks in small chunks..
What phone are you using with the Tahoma 900?
Question what does the tahoma self feed smoker do with the bad smoke when igniting the charcoal as it adds more and more charcoal to the cook?
We are unsure what you mean by bad smoke. Please follow the link below to watch the video for the Tahoma and you will have access to the EAQ as well.
www.oklahomajoes.com/tahoma-900
I really hope this segment of smokers gets super competitive. The innovation that will come from it something I've hoped for since the 1st time I heard about Masterbuilt 560. Especially when all the other name brands get involved.
Do you wrap with salted or unsalted butter?
Unsalted clarified butter
There is a reason there is a gold standard. Convenience is cool and the "experiment" that comes close doesn't mean. It's done correctly. It helps you have the knowledge of time and temp, but as you said there is a right way to do this. There is a reason real Texas BBQ isn't done out of Convenience, because it's not the right way, it's lazy.