Smokers

I want one, but I have no experience with them, other than some exposure to the Masterbuilt electric window smokers.

Those of you with smokers, who smoke for yourselves and not to sell it, what brand / unit would you suggest and why?

(PS, I'm not building my own out of a giant refrigerator, but post the picture if you want to, because it's still cool and someone else might want to)

My MIL got me a propane fired smoker for Christmas or my birthday a couple years ago.  I don't remember the brand off the top of my head though.  I make quite a bit of smoked jerky in it, and have also smoked some tuna.  It's not large (I can easily pick it up and move it by myself - probably weighs 15 lbs or so) and it has a tray that you put the wood chips in.  Soak the wood chips overnight and they'll smoulder nicely and won't go too quickly.   

If you are serious about cold smoking none of the electric/propane/charcole smokers will work all that well.  Best I can usually do is 80-100F above ambient.    It would have to be close to 0-10F outside to be able to keep it at a proper cold smoking temperature.

I have this one and I love it.  It is electric so some may say it is heresy, but it sure makes awesome ribs, salmon, trout, turkey etc....   http://www.lowes.com/pd_298004-36366-20070910_0__?productId=4177121&cm_mmc=SCE_PLA-_-OutdoorLivingRecreation-_-Smokers-_-4177121&CAWELAID=1706969832&%22cagpspn=pla%22  It holds the temperature well.  Even outside in the winter time.

I use a wireless dual electric thermometer (meat probe and cooking chamber probe) which I checked for accuracy via boiling water and the freezer.  The reason is that due to the height, a smoker is not consistent in temps.  This smoker says it only goes up to 295 degrees F, but in reality, I smoked a turkey in it for Christmas, and it was at 313 degrees.  The internal thermometer was down lower than the turkey. 

Good info on this site http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html#maverick

I own a Big Chief and it hasn't failed me yet. Yes it's true it doesn't have temperature control or any fancy bells and whistles but it gets hot to the right temperature and makes great smoked fish.
I find that with my smoking experience I can control the heat by adding insulation (i.e. cardboard box, blanket) or ventilation to control the temp.
If you need help or have questions, or just need some recipes or cooking recommendations shoot me an IM.



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I have the same thing and love it

I've had a Bradley for 9 years and love it. I hot smoke salmon strips and use an old box from my dad's old little chief as a remote smoke chamber when I want to cold smoke. I slide the smoke generator into the remote chamber and connect the 2 chambers with a dryer hose. The temp never gets over 5 degrees over ambient unless I bump the temp up to "polish" the fish at the end of my process. I also use the Bradley for ribs, chicken,pulled pork, brisket nuts, cheese--- all kinds of goodies. When I invite friends over for dinner, they all ask the same question--what are you smoking? Here's a pic of some hot smoke strips in the Bradley. I've smoke fish for 30 years and the thing i love about the Bradley is the non-babysitting aspect of the puck feed system.

T2

 HOY! HOY!
++1 for the Bradley.
 small as a compact fridge for a dorm room, light enough to move easily by mice elf.
 I've had mine for a few years now, never had a regret about the purchase.
 They also have an on-line forum for using these units and recipe sharing, terrific!
 As Tsquared sez, the puck feed is easy to use, the sliding temp control is reliable.
 I have only seen the temp reach 300* on a warm sunny day. Usually, I only smoke meats at 200*-250* , which is very easy to do, even on a cold windy day.
 We do a few whole turkeys every year, pork butt, ribs, tuna, jerky, and as Tsquared also does...I have a modified cardboard box I use for cold smoking which is usually Tillamook vintage white sharp cheddar cheese.
 The smoke generator can be removed and set up independantly from the "smoke box" and adding a metal flex duct, you can hook it up to anything you build for cold smoking.

I smoke using my Big Green Egg.  Ceramic charcoal cooker have some strong advantages when it comes to fuel efficiency and holding temperature--I can get 6-8 hours of 200-250 on my first batch of charcoal, if I use the decent stuff.  The ceramic also prevents moisture loss, which I see as a big advantage for most of the meats I prepare but could see as being problematic for some applications.  It can also grill a mean steak.

I have the medium size, which isn't ideal.  When I have more space and money I will get a large as well--its the best-engineered model.  Space is at a premium inside and while you can get stacking racks it isn't well suited for large batch prep.

I've always wanted a BGE. I'm afraid of the quality of the knock-offs and the real deals are way expensive.

i do quite a bit of smoking.  I have an antique BGE that i pick up for a great deal from an Artmy Surplus store.  Apparently there were a lot of Marines that brought them back in the 60's or 70's.  I Use it for any smoking of large cut of meat, beef, pork chicken, etc.  I use a Smoke N Grill to do my trout and salmon. and then i have a propane grill with a small charcoal side box that i load up with cheese in cooler weather to do cold smoking.  They all  have their applications and i didnt spend a bunch of money on either of them, and always get compliments on my finished products.

IMO you have to decide what you want, a "fish smoker" or a "BBQ" smoker. Rarely will one unit due both well. Most BBQ smokers run too hot for good fish smoking. The higher heat brings the proteins to the surface and you get those nasty white curds.    Best of both worlds (short of total DIY) that I can see is one of the gas box smokers (work well  and they are cheap) with a smoke pistol http://www.smokepistol.com/ added for low temp/cold smoking. Or you could buy an electric box smoker like Craig mentioned and use a temp controller to dial in whatever temp you want. http://www.ebay.com/itm/Thermostat-Temperature-Controller-Sous-Vide-Electrical-Charcoal-Smoker-Grill-/140895686813?_trksid=p3284.m263&_trkparms=algo%3DSIC%26its%3DI%26itu%3DUCI%252BIA%252BUA%252BFICS%252BUFI%26otn%3D21%26pmod%3D110999834904%26ps%3D54 just make sure to get a temp controller with a high enough range for what you intend to smoke/cook

when I smoke fish in the Bradley...I only use the smoke generator for the heat....she does quite well.

IMO you have to decide what you want, a "fish smoker" or a "BBQ" smoker. Rarely will one unit due both well. Most BBQ smokers run too hot for good fish smoking. The higher heat brings the proteins to the surface and you get those nasty white curds.    Best of both worlds (short of total DIY) that I can see is one of the gas box smokers (work well  and they are cheap) with a smoke pistol http://www.smokepistol.com/ added for low temp/cold smoking. Or you could buy an electric box smoker like Craig mentioned and use a temp controller to dial in whatever temp you want. http://www.ebay.com/itm/Thermostat-Temperature-Controller-Sous-Vide-Electrical-Charcoal-Smoker-Grill-/140895686813?_trksid=p3284.m263&_trkparms=algo%3DSIC%26its%3DI%26itu%3DUCI%252BIA%252BUA%252BFICS%252BUFI%26otn%3D21%26pmod%3D110999834904%26ps%3D54 just make sure to get a temp controller with a high enough range for what you intend to smoke/cook

Speaking of the sous vide (sort of), when I smoke up a large rack of ribs, I vacuum pack the leftovers.  When I want more I pull them out to thaw and then boil them in the vacuum bag to warm them up.  Gets them, hot without drying them out or overcooking them like other methods. 

I own a Big Chief and it hasn't failed me yet. Yes it's true it doesn't have temperature control or any fancy bells and whistles but it gets hot to the right temperature and makes great smoked fish.
I find that with my smoking experience I can control the heat by adding insulation (i.e. cardboard box, blanket) or ventilation to control the temp.
If you need help or have questions, or just need some recipes or cooking recommendations shoot me an IM.



Ive used the little/big chief for years and agree, never let me down.  Don't destroy the box, it has smoker value (insulation).  Besides it was built by homies (Hood River).

I own a Big Chief and it hasn't failed me yet. Yes it's true it doesn't have temperature control or any fancy bells and whistles but it gets hot to the right temperature and makes great smoked fish.
I find that with my smoking experience I can control the heat by adding insulation (i.e. cardboard box, blanket) or ventilation to control the temp.
If you need help or have questions, or just need some recipes or cooking recommendations shoot me an IM.



Sent from my iPhone using Tapatalk

I was talking to a buddy of mine today about this and he suggested for the big chiefs to go to Home Depot and buy a line voltage thermostat for it to control the temp...hmmmmmm never thought of that before