On the market to buy a smoker and get into making my own dishes.....which do most people prefer and why...electric or propane.....some names of good ones would be nice to know and get me going in the right direction.....thanks
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On the market to buy a smoker and get into making my own dishes.....which do most people prefer and why...electric or propane.....some names of good ones would be nice to know and get me going in the right direction.....thanks
get a komado, charcoal.. lump.. easiest to use.. keeps food moist.. can smoke, and bbq on them...
I use my Masterbuilt propane smoker more than the bar-b for the past 3 years. Get bigger than you think you need cause they fill up fast.
outback
Trager smokers the best. My neighbour has one (biggest $1200)and it works... Only down side is you have to buy pellets. Not a big deal.
It depends on what you want to do.
If you just want to experiment a little, and load up the smoker once in a while for a change of pace. Then there are great electric ones out there the go on sale once in a while.
I have a Master Chef electric smoker from CT, which goes on sale once in a while for $189.00. ( It's actually a Master Built). It's a very good size for small batches of sausages, roasts, etc.
You can go big budget, or you can go smaller, and see if you even like doing it, and then sell the smaller unit to upgrade.
Here is you answer:
http://amazingribs.com/BBQ_buyers_guide/smokers/electric_smokers.html
Everything you need to know about smoking and smoker will be in there:
http://amazingribs.com/bbq_equipment...eviews_ratings
IMO: If you want to smoke once in a while, a Bradley propane smoker will do the trick. It might be tricky to keep it around 180 or 200F but it can be done with a little experience.
Bradley electric is the easiest to use and very consistent at holding temp, can also cold smoke with it.
Electric smokers are very easy to use and can be effective for consistent temp control. They can be hard to keep hot in cold weather. I put a fire blanket on mine (Bradley) in the winter. Charcoal is nicer/better but requires more attention and skill to get right.
Disagree with attention part.. skill is a fast learning curve..Quote:
Originally Posted by LeakyBoots
Attention? When I do long 14+hr smokes I set the grill at 225.. and go to sleep... wake up in the am and it's 210-230 depending.. well in the smoke zone.. I do use a wireless maverick set at 190 low and 300 high end.. to alarm and wake me up.. but it never happens. . The key to a charcoal smoker (kamado styles) is to forget about them.. a pork butt/shoulder take 1.5-2 hours per lb to cook properly(@225) so a 10lb butt(average size) I don't check until I hit 14hr.
Point is that they take attention is NOT accurate. I have no problem leaving a charcoal unattended. . When I had my gas smoker the thing ALWAYS needed adjustments.. and took MUCH more attention than charcoal.
Just for the abilities to do everything from cold smoking to cooking pizza at 750.. you can do EVERYTHING with a komado.. I haven't fired up my brand new webber in 3 years.. since I got my komado.
http://amazingribs.com/BBQ_buyers_gu...d_smokers.html
I've smoked ribs, chicken, pulled pork, brisket. I've baked cookies, corn bread, birthday cake, pizza..
Seared steaks, pork chops..
Cold smoked bacon.. and cheeses..
Can u think of any other outdoor cooker that gives you that diversity?
NO, but most people already have an oven and a BBQ so a regular, cheaper and easier smoker is just what they need.Quote:
Originally Posted by topher