1st Time Smoker...

[northern_outdoorsman]

I am thinking of getting a Smoker but know NOTHING about what kind is better electric, gas, charcoal...etc... ANy thoughts to help out a newbe?

[jpollman]

Don,
I think for starting out you're better off with an electric. I started with the charcoal type and had decent results but it was a PAIN !

I picked up a nice Big Chief electric last year and it works great. In fact, I think I'm about ready for another batch of sausage and salami. I can't wait !

Check out Dunhams. They carry Big and Little Chief smokers and A LOT of supplies and recipe books for them.

Good luck.

[WALLEYE MIKE]

I have a Meco electric. Very easy to use. With electric you get a nice even heat. Won't break the bank either. About $70 I think.

[northern_outdoorsman]

Cool, thanks guys...any more opinions?

[AKFLY]

I got a CharbroilElectric for Christmas - this is my first smoker. Very happy with it and less than $100.00

[Big Frank 25]

I've got an electric Brinkman. I like it! One of these days I'm going to hook it up to a rheostat so has to be able to dial it down and do some trick stuff with it.:D

[ice fishin nut]

Don, for starting out, I would reccommend an electric. And I think that Salmonsmoker would agree.... When starting to learn how to smoke, you should be paying closer atention to your times, preperation and brines. I burned up 3 little cheif smokers before I graduated to a charcoal smoker.

For the best price, check Meijers and the Kmart in Romeo before you go to Dunhams. (no offense John;) )

[boltaction]

I agree with the electric. I started out with a Brinkman and it was easier than I thought it would be. Like ice fishin nut said, you have to pay attention to your brines and smoking time. The rest is done by the smoker.

[kbkrause]

I have a charcoal that I received as a gift a few years back. Heat control is an issue, but I enjoy messing around with it. I've smoked fish and have made jerky. Fish is easy because of the relatively short time, 1 hour or so, but jerky is a different story. What makes jerky even more difficult is if it is windy. I've always wanted to do some pork products in it, but have never made the time. For jerky I useCliff's Jerky Recipe (http://ceyeager.home.mindspring.com/jerky.html) with a few modifications.

[northern_outdoorsman]

What's a Brine?

[wild bill]

i would start with the electric also. i have a brinkman that has worked great for me. i have smoked fish,jerky,sausage,brats,and sticks in it. the only problem i have is lack of room in the smoker. next year i am upgrading to an old fridge smoker.

[jpollman]

Don,

The Brine is the saltwater solution that you soak your fish in before you smoke it.

[northern_outdoorsman]

Thanks Everyone!

[MSUICEMAN]

yeah, i just picked up an old oven and old refrigerator and took it to the farmhouse in the thumb. Now I'm gonna be putting the oven element and thermostat into the refrigerator (removed all plastic, etc.) Was thinking abuot putting a circulating fan, then i can use it to slow cook ribs too, but i dunno.

steve

[Salmonsmoker]

In the Fish Recipy forum, over the past several years, we have accumulated a lot of information on using smokers. I brought some of them forward so that they are easy to find.

[northern_outdoorsman]

Thanks SalmonSmoker!

[Salmonsmoker]

I started with an electric smoker - infact, I went through two of them in a row (over several years). It is an excellent way to start making (and learn the many subtielties of) smoked foods. Eventually, I found the electric very limiting with regard to my ability to vary the temperature - particularly when cold-smoking. Since then, I have stayed totally with a Charcoal smoker that has air inlet and outlet controls.

[Keith Sage]

I use a gas grill, oven racks and a card board box. No BS it works
and it takes up no space. as for brine use kosher salt and clean water and never use steal to brine any meat/fish etc. float an egg and use 1 gallon of water for5 lbs of fish you can toss in a few cups of brown sugar let it set for 4 to 5 hours and dry in air. Never close off the vent you will steam your fish YUCK!
I like green apple and green Hard Maple.(mix) smoke for 8 hours.
Keith.

[Ricky Missum]

Always like using pecan, but the favorite has to be a mix of pear and apple(any type)!

[Keith Sage]

Hey Rick! You should see the puzzled looks on campers as they pass my camp sight with a cardboard box belching smoke.
After they see a few Lakers on the racks and how easy this is
to smoke fish some of the campers that come in will ask if I would
smoke theres too. Even pay! I just make a trade fish for fish.
Keith.