Smokers - Charcoal vs. Electric

[jpollman]

Hi all.

It's been a couple of years since I smoked any fish. I do have a charcoal water smoker but it's kind of a pain to use. I'm considering picking up an electric.

Anybody have a preferrence as to electric or charcoal ?
It's just pretty hard to control the temp with a charcoal one. I've found a couple on the net that are electric and have variable temp controls. They're about 1250 watts and look pretty nice.

I know this has probably been asked a thousand times but what the heck, I'll ask again. :)

Thanks for any input.

[Capt. Lucky]

Hi Budster,

I just got a new smoker two weeks ago. My old one finally gave up the ghost.

The one I chose is the Big Chief front loader with a 50 pound capacity. It went for $80.00 at Gander Mountain and works great.

Have already used it to smoke suckers, turkey, and pheasant. Now working on Steelhead for a friend.

Hope this helps...........Captain Lucky

[Brian S]

I have an electric (Big Chief) and think its great.

Only bad thing about it is the heat element isn't adjustable so the inside temp is influenced by the outside temp and wind. I have an insulated cover (made out of foam insulation taped together) that fits over the smoker so I can use it in the winter.

In the winter, the smoker can get an inside temp of about 100F. Slipping over the cover I can get it up to 180F or I can prop the cover up a little and lower the temp by letting more cool air in.

I never tried charcoal but can't think of any advantages to it. I'd say get the electric. The cover is easy to make and gives you allmost complete control of the smoking temp.

[ESOX]

I prefer charcoal, the reason is simple, TASTE. Besides, you can get a charcoal one to cooperate when its fridgid out.

[jpollman]

Well,
I just found a deal so I picked one up.

I got one at a local barbecue shop that was still in the box unused for $50. It's a Luhr Jensen "Big Chief". I think the owner of the shop bought it years ago and opened it up to check it out but never used it. It's in NEW condition. I think it was a good deal. Looks like I'm ready to go. No I've got gotta get out and pick up a few Kings. :)

[jpollman]

Well a buddy gave me some nice fresh fillets the other night.

They're all cut up and in the brine. Looks like I'll get started tomorrow. I'll post the results.:)

[Fuzzz]

my dad's got a pretty sweet setup. he's got a comercial-type refrigerator (the big two door stainless steel inside and out fridges), and he's run LP into it. Put a chimney on top, digital remote thermometer, temperature regulator, and a tray for wood chunks. Works great!! He uses it to smoke hams and bacon mostly, but it works great for fish and turkey, too!:) Tried a regular fridge first, but on the maiden run (empty), the insides melted and the foam lining came oozing out.

[Salmonsmoker]

Charcoal. The reason being flavor.

I have had a variety of smokers over the past 30 years - electric is certainly easier - particularly when cold smoking. However, electric smokers will never compare with the flavor of charcoal.

A few years ago, I was at a national BBQ cook off in Paduka Ky. There were no electric smokers being used at that event. They didn't use commercial charcoal either. They all made their own out of their preferred combination of hard woods. Beside each smoker they had a small wood-burning chamber where they made their own hot coals.

With a little practice and record-keeping, you can determine approximately how much charcoal is needed for any given temp that you want to achieve. Then, a most valuable addition to any smoker is a small thermometer that you can read from outside the smoker. (They are available at walmart.) You can be as precise with charcoal as with electric, and the extra hassels with using charcoal is well worth the better flavor that you will get.

See also a posting on the difference between oxidation and reduction smoking. With electric smokers, it is easy to get into a reduction environment (enough heat to burn the wood chips but not enough oxigen to burn them so they just smolder) where the smoke is very strong and gives a flavor somewhat like stale smoke-smell of a building that has been on fire.

The best flavor from any wood is from oxidation (where there is enough oxigen to support full combustion) fire where the wood oils are oxidized during the burning. This causes the full, individual flavor in the wood oils to be released

Salmosmoker

[Salmonsmoker]

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