hey guys i am planning on buying myself a basic smoker this weekend at fleet farm to have around to do some wild game with…anybody have any particular recipes to help out getting started and also where does a guy get different types of wood at by chance too….
Get electric.. Charcoal is BS. 
Get gas, electric and coal is BS… 
I would like electric IF they would have a thermostat on them…which I haven’t seen yet. The only way to control the heat is to plug it in and unplug them…
I’ve smoked cheese with a gas smoker…very little heat.
The disadvantages to gas is the flame will go out (useing low heat) on windy days and the hassle of the tank.
Receipes?
Applewood under baby back ribs for 1 hour…then freeze them and cook on regular grill slowly until done…mmmmmm ribs!
are there any places that sell apple chips or hickry or anything was thinking of putting jerky on there as well before i dehydrate it
Fleet Farm has hickory and most of the time apple…as well as Menards.
One thing I started doing is wrapping my wood sticks (or chips) in foil…poking a few holes in it to let out the smoke…after I’ve soaked them in water a bit. This keeps the smoker much cleaner. I just take out the foil, leave it on the cement floor for at least a few hours…then open it up to ensure it’s out before going in the garbage.
No fuss!
Fleet Farm will have everything you need. I just purchased a large bag of Hickory and Mesquite wood chips from them at the Lakeville Store. If you are looking for pre-packaged Jerky spices, Fleet Farm has them in the small appliances area near the food saver/sealer products. In my opinion, the Backwoods Original and Backwoods Hickory are the best. These spices are from L.E.M. Products, INC. If you are looking for homemade jerky recipes, GOOGLE “jerky recipe” and you will find many basic recipes. Have fun and enjoy. 
cabelas also has a lot of smoking supplies and smokers as well
1 gal boiling water, 1 cup pickling salt, 1 cup dark brown sugar,1 table spoon dry mustard 1 table spoon white pepper.Mix all together,let cool.Soak fish 12 to 18 hrs depending on how salty you like the finished product.Let set on brown paper sacks in fridge 4 hrs after a quick rinse.smoking time depends on heat,thickness of filets ect..160 to 180 is best about 4to6hrs Gas works best.
Bk…Smoked mud puppies and Mary’s cookies at Evert this weekend?
I know everybody has their favorite type of smoker. I’ve owned both electric and charcoal but from my experience charcoal wins hands down. I started out with an old Brinkman charcoal smoker and decided to buy an electric one as I got more into smoking fish and game. The electric smoker just didn’t give the same flavor as I got with the charcaol smoker. Using the same mesquite wood there was no comparison. I eventually gave the electric smoker away and bought a new Brinkman charcoal smoker. Still the best in my book when it comes to small smoker grills.
Eyehunter
FYI…….there will be a electric 100 lb smoker sold at auction on Nov 11th at Arthurs Supper Club on Ten Mile Lake. However this is a commercial smoker.It does have a thermostat.
Arthur’s is just North of Hackensack and just South of Walker on Hwy. 371.
I don’t want to get into trouble posting a link to the sale, if you want it PM me and I will send it out. 
Eyehunter…
I’ve never used a charcoal smoker…the reason being that my old charcoal grill was always too hot or too cold.
I know that when I switched from charcoal to a gas grill, there was a very noticable taste change.
My question is how do you keep a consistant temp with charcoal?
Just trying to learn. 
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I would like electric IF they would have a thermostat on them…
They make electric with thermostats BUT most are for commercial/restaurant uses. I run a electric smoker at work that can smoke 27 full racks of ribs at once. It is the smallest commercial one that I have seen. The price is a little much for the occasional user though.
Ron
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Eyehunter…
I’ve never used a charcoal smoker…the reason being that my old charcoal grill was always too hot or too cold.
I know that when I switched from charcoal to a gas grill, there was a very noticable taste change.
My question is how do you keep a consistant temp with charcoal?
Just trying to learn.
I always keep my little weber going with a pile of coals that can be taken out and put into the smoker as needed.This will get the bad taste out before adding them to the smoker.I usually get the smoker going first,then after it at the temp I need & the meat(or cheese )is on,I’ll start a small (10pcs) pile in the small grill.As I use the coals from the grill,I’ll replace what I have taken out so they will be ready.Do not add fluid to these as they should catch just fine.
BK,how do you do your cheese ? I use a cold smoker for mine.
Smoking is one of my favorite hobbies.Been doing it for years and have about any type of smoker you can think of ie:gas,elec,coal & some homemade of each.
Cold smoking…otherwise I end up with a cheeseburger with out the burger!
So you like the charcoal smoker better?
Depends on how much time/attention I have to give at the time.If I’m out in the shop or yard working then I like the coal it has the better flavor in my opinion.If I’m stuck in the house with the munchkins,I’ll do the electric.With the electric I can set the heat and add a big ole’ pile of wood and let ‘er buck.Matter of fact,I have 5 snow geese going right now.(on the electric even,since the littlest guy is down for his nap 
)
We do a fair amount of meat smoking and sausage making each year. Through trial and error I have found that I prefer propane. The heat is easy to regulate and you can increase or decrease the heat when needed without it being affected by wind or without it leaving any charcoal taste. For the most part you can set the heat where you want and let the smoker do it’s job.
Morton Salt Company make a brine called Sugar Cure that is great for both someone just getting started or for the experienced smokers. When I use this brine I add 4 cups of the brine mixture to each 5 quarts of hot water. Heat your water along with the brine mixture to better break it down. Let it completely cool before adding your meat. Depending on the thickness of the meat soak/cure for 12-18 hours for most is plenty. Before placing in the smoker rinse the meat off with cool water.
As for wood I use primarily fresh cut green maple or apple in both chips and chunks when smoking fish, poultry, pork or venison. When smoking beef I prefer to use hickory. Many sporting goods and hardware stores sell these chips or sawdust.
Meat smoking and sausage making is a LOT of fun not to mention the enjoyment of eating too. We have a batch for fresh venison Polish and Summer Sausage that will be in the smoker today.
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We have a batch for fresh venison Polish and Summer Sausage that will be in the smoker today.
Coming down this way soon? Buddy??
That batch just came out of the smoker…mm mmm good. The nice thing about making your own sausage is that you know the meat is really your’s and you know how it was taken care of to.
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