Smokers?

[midwestfisherman]

Looking at smokers and trying to deicde which is best. So I thought I would throw the subject out for comments here.

Which smoker do you use or like best, electric or charcoal?

How about some smoking tips from you experts out there. :D

[NEMichsportsman]

I got a charcoal, and had to tough of a time regulating temp. etc. I converted it to electric with a hotplate...

[jpollman]

I had a charcoal that I used for a couple of years then gave it away and bought an electric....

I like the electric MUCH better. I have the Luhr Jensen "Big Chief" and it's great !

[flannelfish]

I prefer charcoal but use my electric because it is easier. If you use sugar use brown instead of white. Go easy on the salt. Lots of salt was used before good refrigaration was developed. Experiment with different types of wood. I like hickory, apple and maple.

[Lunker]

I have a Brinkman charcoal that I never use becasue of the cleanup. I now use my grill and put the chips in the flames and a metal bowl of water on a rack. Intant water smoker with hardly any mess.

[duckman#1]

I have the Bradley electric smoker and love it. I can load it up with wood discs and set the temp and leave it alone for many hours without having to add wood. I had to think hard before spending the money but now I'm glad I did and so is my family and friends :)
I got a deal on e-bay so I didn't pay nearly as much as what Cabelas wants.
I just happen to have 5lbs of jerky ready to come out of the marinade and go into it right now:D

[rabbit whacker]

I have one that runs off propane and converted it into a deep frier for turkey, chickens, and whatever else. If I get another itch for one, I would get an electric one.

[Burksee]

My first experience was with charcoal, second was with electric and now I have propane powered one. It got the best of both worlds! Like Charcoal, you can take it/set it up anywhere and it gives you the consistent heat source like electric. We also take it along when we travel and use it as grill. We've also added to it and got the "turkey & fish pot" combo for deep-frying! We ate great during the "Black-Out", Hope the power goes out again soon! ;)

[ringnecker]

If you have the money go with the gas Brinkmann. It is a lot easier than the electric and the charcoal. I would not trade my gas smoker for any reason. The heat is very regulatable which I feel is second in importance to the brine you use. Have fun with what ever one you go with and let us know how it goes!:D

[Keith Sage]

I only use gas, Gander Mountain has two, one of wich I am buying,(the bigger one) I can smoke 4 turkies(hint!)and I can smoke up to 10 salmon at once.(I think).. Its just larger than a bar cooler $200.00 runs on gas and is just the right size for all the smoking I will be doing..My neighbor cut off a big limb from his apple tree and the wood is just right. This is not a big chief kinda smoker and not a round one.

[jpollman]

Hey Keith,

GREAT idea ! I've got an apple tree in the backyard that needs to come down. I never even thought about using it for smoking. I think it's time to make some sausage, salami, and fish. (IF I can land one ;))

[Keith Sage]

That stuff is GOLD! find a good box at the Family Dollar, If you do any cuting use your skill saw" please dont use a chain saw, it has oil and it may contaminate your smoke. I like to mix my wood, I use one piece of green maple and two pieces of apple all the same size.
Its great smoke!

[Keith Sage]

Hey I forgot to tell you guys, the smoker that is at GANDER MOUNTAIN,? they sold nine in 3 days and they only had three left.
I had one put in the back, on hold. You might want to check them out!

[Burksee]

Keith Sage brings up a good point about using your chainsaw. I now use my cordless "sawsall" on the smaller stuff. When I have bigger stuff and have to use my chain saw I use a trick taught to me by an "old" icefisherman years ago. When we used a chainsaw to cut shanty holes for spearing. The trick was to use a some type of "cooking" oil in the "oiler" to lube the chain. It didnt polute the water or get stinky ol' bar lube on the fish. I applied the same method to cutting up wood that I use for smoking. I usually keep a seperate chain aside for doing this, I then put the cooking oil in the saw, run it til I know that oil is coming thru teh oiler and then I'll give my saw a good "bath" before using it. Kinda anal huh? LOL - But it beats my smoking wood from smelling like burnt gear lube! :eek:

I dont cut much "BIG" stuff anymore, I found a farmer that has an apple, peach and cherry orchard. He lets me come over and cut out of his "brush" piles that come from when he's done doing his pruning. And there is tons of it! ;)

[Keith Sage]

The small stuff works great too!

[semi-auto]

I have a cookshack (electric).Took a while to get the hang of it, but got it down now.These are for the most part sealed units with two holes about the size of a dime on top and bottom.Takes very little wood to do the job.Can do a 18# brisket with one 4oz chunk of mesquite.Started out using propane but found it too hard to regulate on long cooks.With the CS, I can set the thermostate @225 and timer for 12 hours and go about business no need to open it, however I cook by temperture not time so a remote therometer w/ a probe comes in handy.

[sharkbait]

I use electric but I built my own. I am a welder and work in a fab shop so I have all the things I needed. It can hold 3 turkeys or about 50 pounds of fish. I like the electric because I can control the heat real good even on a cold day.

[Ruler]

I voted charcoal, mostly probably because that's all I've used. :) I have a horizontal New Braunfels that I got at Wal-Mart for a song. It's been great and I can control the temperature to within 25 degrees or so via that damper and chimney flue. Once in a while the temperature spikes, but that's usually when it just starts going and I need more air to keep the coals going - I don't always catch it before the wood catches on fire.

Maybe I would like an electric if I ever used one. With what I use it for, mine is perfect for me. :) I go out every 20 minutes or so and tend the fire, turn food, adjust vents, etc.

Would you believe that I've already smoked some jerky and 1/2 a turkey this year - Feb 29! Smoking in Feb in MI!!! :eek:

[shadow7663]

I have 2 smokers

both propane 1 is a great smokey mountin smoker its about 16" square and and I think 4 ft tall however inside smoking room is only 3ft tall, 16" sqaure, has 4 racks. can do two twenty pound turkeys and 2 slabs of ribs. sells at wallmart for 150.00 and worth it + the unit is very lightweight. A great unit for a begginer at smoking

Smoker #2 is a homemade unit I made and it a biggin 6ft tall and 4ft square with 2 racks that slide in and out with stoppers sothey dont come out to far and I can smoke 22 yes 22! 20lb bird at once in about 12 hours.

I have had charcoal, I have had electric but I prefer gas to me its more consistant and just my preference over electric. My best advice is to stay away from charcoal if you dont to watch the smoker like a hawk for 10 hrs.

Remember the key to smoking is SLOW let it cook all day. I usually smoke at 200 degrees but if I am in a hurry I will go as much as 250 degrees

[kingfisher 11]

Keith
I was debating about buying the smaller one at Gander Mountain in Saginaw the other day. I think they were some where around $150.00. I like the idea of gas. I had electric and could not get the heat. These have everything you need to smoke correctly.

I heard something about the GM in Swart creek closing down? Are the smokers that were left discounted? I drove right by it today, I should have stopped.

Bob

[Keith Sage]

The one I have it Smoky Mountain, It has hase every thing I need exept the propane tank. works better than I could hope for..
Love it!