Anyone smoke up out there?

Has anyone bought a smoker lately? What ones are good? I saw a Bradley Digital one and that looked cool. Thanks in advance. I can smell that smoked xmas roast as I type….

B

Well that baby brings a new level to smoking!

I prefer a gas smoker for the ease of controling the heat.

It appears this one would put gas into the dark ages. If you get one Boris, let us know how it works for you!

Hey! Any fish up that way?

I just purchased a smoker three days ago. As you have seen, there are many models out there. I did quite a bit of looking into it before I bought one. I think one of the biggest questions that need to be answered is, do you need it to be portable. If yes, then look at buying a propane powered unit, otherwise you can buy electric. I heard propane is better too if you are going to use it in very cold and windy conditions. You don’t need all the fancy bells and whistles, unless you don’t want to “tend” to the smoker often while its running, like checking temp and adding wood for smoke etc. You can even make your own smoker if you choose, there are resources available to help you build one. I chose a cabelas brand electric smoker for several reasons. It was on sale for 80 bucks so I don’t have alot invested if it doesn’t get used much or decide I just don’t like using it. It came with a free insulated cover to use when its windy and/or cold. For me electric is just more convenient you don’t have to worry about running out of gas, and it is still portable to take to the cabin or relatives at holiday feasts. I looked at alot of smokers before I bought one, for me I just couldn’t justify the price for the digital gadgets. They would be nice, but I don’t mind “tending” to the smoker more often for the price difference. Im not knocking the more expensive models, because they would be nice it just depends on your preference and budget. The other thing to consider is what produces the smoke. Some of those you have to buy their product like “pucks” and others you just use regular or flavored wood. I have already smoked some venison jerky, you will love owning one, the stuff turns out awesome. Good luck with your purchase!!!

I’ve had many smokers over the years. I just purchased a new one from Gander Mountain. It’s called “Hollow Smoker” by http://www.olp-inc.com/products_smokers_vertical.html that has 4 racks and it is propane gas. I’ve made jerky, pork ribs, briskets, salmon, pork loins, and so much more. Two of my good buddies just purchased their own smoker. The best part of them buying the own smokers is that they have access to my great recipes.

I have this recipe for venison that has “hoisin sauce”. It is fabulous and it’s a great hit with my neighbors. Even the ladies love it. We have several neighborhood parties and the special requests have been “Charlie’s smoke salmon”. It’s really not the size of the smoker or the price you paid. It comes down to the rubs and the secret recipes. My wife used to say that “Road House Grill” has fabulous ribs, not anymore! I am willing to share.

I bought a “Great Outdoors” model from Fleet farm. I got it on clearance for 179.99. It is the bigger, rectangular model. I can do 6 salmon at a time – if they are all around 12-15 lbs. It is propane fired, and has a big chip box, so I can get about 5-6 hours of smoke if I load it up. I am very happy with it – and it makes the finest prime rib you have ever drolled over.

Tim

I have really found that it all depends on 2 things.

First, what kind of food(s) to be smoked.
Second, how serious are you about it as a hobbie.
or how much will you be using it.

I have countless smokers. Some homemade some store bought. Gas, electric, propane & charcoal.
NONE of which are really “universal”, and not a one of them can produce the same results as another.

The best thing to do is start cheap, experiment and find out what works for you.

I have also been thinking about a smoker, here some of them from Cabela’s.

I would like to hear some opinons on deer jerky. What is better drying or smoking jerky or do you need to do both?

I bought an electric smoker from Home Depot a couple years back, but I got very varied results. My biggest issue is I couldn’t really get the stuff to “smoke” most the time. I did once and the salmon was outstanding, but I couldn’t reproduce the results. How does one actually get the wood to smoke with an electric? I followed the lame instructions they gave without too much luck. I kinda gave up after that, but I would LOVE to smoke more fish if people have any hints. Feel free to reply to this, send me a PM, or an email.

Thanks!
Nate

I was looking at them also and wanted one that would do a 20# turkey with ease. It is so hard to tell even when you look at them in the store. Has anyone found on that would be able to do a turkey of that size?

I guess we always used a “real” smoke house.

Growing up on the farm, we had about 4 neighbors who had “smoke houses”.

We would use nothing but hickory or apple for the smoke.

Dad basically taught me everything about it, but I haven’t caught on to it all. He would soak the wood he used for smoking in water. This creates more smoke and keeps the heat down.

I guess we never used anything but wood to generate the smoke and heat. Wouldn’t know how to use propane or any other gas/electric.

I also must “WARN” about the method that we smoke. We do not cook the meat. We only smoke it. The meat is not safe to eat and must be cooked when preparing to eat. Generally, we keep the smoker at about 140+/- degrees for about 2 to 4 hours.

We are done smoking the meat when the meat is smoked and not use a “time-table”. When you learn how to “read” the meat is when you can truly smoke meat right. (Don’t ask me, ask my pop how to read it. I’m still learning! )

Geez, I was half expecting to hear the theme music from Cheech and Chong when I clicked this thread….smokin’ up….

The consistancy factor is why that digital Bradley kinda interested me. The friend that told me about it said that you program how long you want it to smoke, cold or hot, and then how long you want it to slow cook it at 300 degrees. Turn it on, go fishing, and come back to a wicked meal every time. At least he claims that.

If I do get it I’ll have to bring it out to this spring’s Sturgeon Excursion for the Saturday night feist!!

Stay tuned.

B

I bought the Bradley digital smoker from Cabelas and had nothing but problems with it. Wouldn’t heat over 150 if it was below 25 outside. The “pucks” were never reliable, you had to be watching them all the time, they jammed up a lot, and if you didn’t catch it you had a big mess and no smoke. Could have just been that machine, but I took it back and washed my hands of the whole idea. Locker plants smoke for cheap enough, and boy was the smoker a mess after 2 chickens and a turkey breast.

Sundog, what worked for me when I had my electric smoker (Brinkman) was to not use chips. I used chunks of hickory (for turkey) soaked over night, then wrapped in aluminum foil with a couple of holes poke in. This kept them from flaming and produced more smoke. Once in a while one would flame up but generally they didn’t. The foil aided in clean up too. Make sure the wood was out before placing in the garbage can.

Using an internal meat thermometer replaces my Uncles..”yup, it’s done” that Gary and I can’t seem to figure out.

I could never leave my goodies in the smoker and go fishing…if I just started it, I’ve run to the store…but once there’s smoke…I’m watching pretty closely.

Side note to Gary. We had a smokehouse on the farm and I loved the smell of smoldering apple wood that was attached to the bricks. Although I’ve never did seen it in use, I always invisioned sausages and hams hanging in there.

I think the sausage that was dark on the outside but had a red center is a family secret that has gone to the grave.

Was going to purchase the cabelas 7 in 1 stainless smoker/cooker anyone else have one? for some feedback.

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I think the sausage that was dark on the outside but had a red center is a family secret that has gone to the grave.

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Brian!
You described dad’s “yup, it’s done” readiness to a T!!!

The key for a good smoke job, with the “right temp” and right amount of “smoke” is getting the casing to a “glaze” shine. You have to watch it close, because once it hits that shine, you have to pull it out. Then you get that nice red center!

http://www.sauasgemaker.com i have one of their electric smokers, you can hold it at 100degs for jerkey or 250degs for ribs. you can also finish off with steam, it comes with a video on how to do that. the smoker is insulated and holds the temps even this time of year. the company also will answer any questions that you have about sausage making or smoking, they know all about what they are selling. they sell a few different sizes, i have the 20 pound size and it is perfect for the amounts that i smoke. i try to do 10 pounds at a time, that way it all goes fast and then you just make some more. they sell a book for $30 that is well worth it, it has all the temps that you should be smoking at for all the different sausages and what the internal temps are when they are done, like briank said, it is all about the internal temps when the smoking process is done. i have been smoking jerkey and sausage for about 4 years now and it is a labor of love, you can’t rush it either, it takes as long as it takes, some things take 2 to 4 hours and somethings take 8 to 12 hours or longer. just remember, if you are looking inside all the time, it won’t hold the temp that you need, kinda like grilling, if you are looking it’s not cooking………….tom fellegy

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Geez, I was half expecting to hear the theme music from Cheech and Chong when I clicked this thread….smokin’ up….

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I was also wondering what I was going to find when I opened this up……

Sorry guys I know this is beating a dead horse. I currently have three smokers in my garage. Two are charcoal, one round brinkman and one horizontal indirect heat. The charcoal units just don’t get hot enough during winter or really cool days. That’s the only reason I purchased a propane upright smoker.

Well actually, I’ve had 4 smokers in the garage about 3 weeks ago (2 charcoal smokers and 2 propane smokers). I recently sold one of my smaller upright propane to my neighbor that wanted to try smoking meat. It’s really a great hobby with many rewards.