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Looking at getting a smoker. Just got
back from Abitibi and brought home a dozen goldeneyes. They were meh but smoked they are supposed to be great. I figure my fuel cost alone on that trip was more than most smokers. Could have brought a 100 goldeneyes home if I had known better and had a smoker.
About as good as it gets…
https://www.traeger.com/
Joe there’s a thread on the excal site about smokers started by Boo if you have not been over there in a bit. I will be watching both but think it will be a while before I take the plunge
For smoking fish you can't beat a Bradley. You can smoke at a lower temperature than others. Pellet grills won't give you the same smoke flavor.
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I would agree with Rick, under normal conditions, BUT,,,,
I personally have a trager. its now 12 years old, it is 12 years old and I love it. Unfortunately will probably have to replace it in the next 2 years and for 14 years I dont think you can complain .. I use mine alot, and for the first 4 years it was outside with a cover, but now I keep in garage and in a cover
NOW in saying that, my son recently purchased a Pit Bos, and it is is extremely similar to the Traeger. I actually now purchase their pellets as it is cheaper....
I have had many meals with his and I am impressed with it,
If you watch Cabelas will have them on sale and he got his for $649
https://pitboss-grills.ca/collection...d-pellet-grill
https://www.cabelas.ca/product/14482...d-pellet-grill
There's a couple trains of thought to consider prior to making a decision on what and which one to buy. Do you want one that you have to baby sit and depending on what you cook be watching over it for 8 - 10 hrs, or one that you can load and go, either pellets or electric. I have one that you have to watch over. I just love the taste of whatever I'm smoking thats comes out of it. I don't smoke all that opten anymore but when I do I load it up and don't mind doing it when the weather is good and a cold beer in my hand.
A site to check out is BBQ Talk.ca I found it very helpful when I first started out.
traeger all the way, you will not be disappointed
I've got experience with a few. Traeger or Bradley, can't really go wrong with either.
First off what is your budget and secondly how high a temperature do you want to be able to go to? I have a Bradley original and it will get up to 200-225 in the summer. For most of my smoking ( fish, bacon and sausage) I don't need high temps. Also I can cold smoke if I want. My son has had one for many years, I've owned this one for a year and I'm very pleased with it. I've never owned a pellet grill but if they are in the budget they sound like good units as they are a little more versatile than a basic Bradley. I would avoid a propane unit mostly due to the "baby-sitter" syndrome. I had one and you have to really watch them as the temps can vary widely depending on the wind and outside temperature. TC
Thanks all for the responses so far.Quote:
Originally Posted by trky chsr
So primarily i want to smoke sausage and pepperettes (bear, deer, turkey) plus make jerky (bear and deer) and smoke fish. Budget wise i am willing to pay whatever is necessary to ensure quality, reliability, decent capacity and ease of use - if that means $500 or $1,500 so be it. Not a fan of buying junk but also don't want to spend foolishly.
So for your needs a Bradley will do what you want it to. If you think you might do briskets or pork shoulders than something that can get to higher temperatures would be better suited. TCQuote:
Originally Posted by Species8472
I have a Pit boss and would recommend it for ease of use, just turn it on to the desired temp and leave it. I have a Weber charcoal and would recommend it for flavour but it needs babysitting. I had an older traeger but the temps were not as variable as the pit boss, maybe the new models are better.
Bradley digital. Set it and forget it! :)
The best smoked meat I've done was using an offset smoker burning charcoal and wood. Depending on what you are cooking it can be an all-day effort and then some. Prep the meat the night before and fire up the smoker at 6am for dinner at 7pm. It helps to have two people to do the work. More times than I'd care to mention the cook and helper were three sheets to the wind by dinner time. LOL.
I've held back on a pellet smoker. I'm reluctant to buy the pellets when I have an abundance of hickory and apple wood on my property.
Good point.
I use the green egg charcoal and wood
Quote:
Originally Posted by Badenoch
I agree with belleriver, Bradley all the way for me, but has to be the digital one. So nice to load it up with what meat you want to smoke set them temperature, set the length of time you want the smoke on, set the time for smoker out to max. you know the meat going to take at least 6 hour, so you can go and do what you want for 4 or 5 hours come back. I use wireless temp probs so I know what the internal temp is.
Like a lot of things...it depends...
On the level of involvement you want, on what you're smoking and how much...etc.
I have an older digital Masterbuilt smoker, which has never let me down. It keeps consistent temps, and uses wood chips, so I can use a variety of woods.
I also replaced my gas grill two years ago, with a Kamado Joe ( think Big Green Egg, only in Red). And it's a delight for smaller smoking jobs.