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
Have u ever tried cookies,pizza.. cornbread cooked over wood? A komado can be picked up starting at less $300 or get a BGE at $1300...
Electric smokers fail in comparison due to the fact that the wood doesn't reach the proper combustion temp to allow the food to smoke properly.. there is a difference in taste.
Gas smokers will burn the wood properly to infuse the meat properly.
However temperature control is not as stable as lump charcoal/electric. Gas is also known to dry out meat.. requiring you to add a water tray.
Thanks people.....i better start doing my homework and read up on what i want to get.....
Im with you on the charcoal.Quote:
Originally Posted by topher
I have the green egg and when temp is set i forget about it.
I cook everything in it as well.
Winter or summer it works the same.
If you go the bradley route I highly suggest the digital electric. I like mine very easy to use etc. Produce great thing's right away. I'm not a chef so what it doe's is great. But is known for optimum flavour charcoal is hard to beat.
Thanks guys.....i am thinking the digital Bradley electric may be the way for me to go....basically want to do pepperettes/kolbasa and ribs but im sure i will branch out further and open up to whatever can be smoked....
Webber 26 bell will work in a pinch no?
look up " filing cabinet smokers " on the web pretty cool idea. You can get a lot of meat in one and it is CHEAP.
You will look like a Red Neck though...my wife won't let me make one. : (
i am looking for an OLD fridge.. you know the metal ones? they make AMAZING chest smokers.. especialy if the ice box is on the bottom... new fridges get toxic when heated up... the easiest smoker that i have made (made it out of a garbage can) is a UDS (ugly drum smoker)Quote:
Originally Posted by bill95
http://howtobbqright.com/udssmoker.html
I bought a Brinkman charcoal smoker many years ago and still use it. I bought it in the U.S for $29.00 and it was the best investment yet.
There's a propane smoker on sale at Bass Pro right now, savings of $50 or so might wanna take a look at it.
I have a weber smokey mountain charcoal smoker and love it. After a couple smokes you will have the hang of it.
Great smoker. I heard it can be harder to use in the cold winter?Quote:
Originally Posted by Downwind
I have done pork butts with an outside temp around -2 but have not done any long smokes in truly cold weather.
Bradley electric smoker on sale at Lowes for $299....reg $429.....called store and its behind the counter with my name on it as we speak....there holding one for me.....great deal in my books.....
Well i finally have a smoker...let the food experimenting begin.....
Agreed, I own 2, an original and a digital.Quote:
Originally Posted by skeeter1
Wrong, I've never had a problem with my wood burning or problems with flavour.Quote:
Originally Posted by topher
you won't be sorry Rick, I use mine all year round. Digital is the way to go just watch the your time doesn't shut it off before your are done. In cold weather keep it out of the wind. I have power in my garden shed and put my smoker in there in the winter. I did 41 lbs. of bacon in January.Quote:
Originally Posted by Deerslayer99
good luck with your new Bradley.
Roe+
electric is the easiest, most consistent heat. you can buy a tray called the amazing smoker to cold smoke.
But the one on Sale at Lowes isn't digital right?
No its not Seabast but i didnt want to wait for the digital to go on sale so i grabbed this one for now....good beginner smoker from what i have been reading....Quote:
Originally Posted by seabast
I got the digital Bradley for Christmas last year and did ribs for my first time last Sunday.
Absolutely freaking amazing ribs. Cant wait to smoke something else. Maybe one day the salmon will cooperate and I will smoke them.
Have fun with the new toy.
Wheres a good place to get good recipes for smokers......ie....pepperettes, suasage, ribs loins etc etc
Thanks.....my buddy smoked up some lakers and a king that we caught in early spring....amazing....all he used was a brown sugar base for a brine and rub.....absolutely amazingQuote:
Originally Posted by wrench2009
Try using the Jim Beam biscuits if you can find them. That with a brown sugar cure will make trout or salmon taste amazing. I prefer a rub in most cases except for corned beef and pastrami.
Good luck Rick.
Roe+
Try this site, if you need any recommendations PM me.Quote:
Originally Posted by Deerslayer99
http://www.lpoli.50webs.com/Sausage%20recipes.htm
Here's a good place to get some of your supplies that aren't readily available.
http://www.dnrsausagesupplies.ca/index.php
Roe+
thanks for that site Row+ ,that is a great site for all your smoker needs .I found the recipes very easy to follow and there are a ton of them that I will be looking in to ,everybody should at least check out this sight ,thanks Dutch
No problem, both sites are useful. DnR is a little low tech, you have to send them a cheque before they ship your stuff, but I haven't hd any issues. It saves you from the expense of having it shipped across the border.Quote:
Originally Posted by dutchhunter
I much prefer the natural casings to use where applicable.
Roe+
Here is a good site with a crapload of info. http://www.deejayssmokepit.net/SmokingMeatMenu.htm
Here is a good site with a crapload of info. http://www.deejayssmokepit.net/SmokingMeatMenu.htm
http://amazingribs.com/index.html
http://www.smoker-cooking.com/barbeque-brisket-rub.html
http://smokintalk.com/
You can't get a smoke ring without NO2. NO2 is not released by electric smokers.. so explain how I'm wrong? There are ways to get a smoke ring with them.. (fake smoke ring)Multiple threads on it..Quote:
Originally Posted by Roe+
This one actually gets into the science of a smoke ring...
http://www.smokingmeatforums.com/t/6...ectric-smokers
Another science one...
http://smokintex.com/forums/showthre...142-Smoke-ring
https://m.reddit.com/r/smoking/comme...61/smoke_ring/
So before you say I'm wrong do your research...
Although yes you probably won't taste the difference.. but most people who smoke food, the smoke ring is a badge of honour.. a symbol of real smoked meat.
You don't need a smoke ring from what I've read and seen. If you smoke too hot the smoke flavour doesn't penetrate the meat and the only smoke flavour is on the outside. Smoking is like slow cooking you max your temp at 200-220 F so it breaks down the tough elements of the meat. I get a dark outer layer on my meat, I just don't get a thick ring, nor do I want want one, that shows that either the smoke hasn't penetrated or the meat is dried out. Nobody has ever complained after eating anything I smoked other than to say there wasn't enough. I've done trout, salmon, turkeys, chickens, chicken wings, pork ribs, beef ribs, bacon, pork chops, pulled pork, beef brisket, pastrami, kielbassa etc. and my Bradley's have both done it well!
And with the digital you have finite control.
Roe+
Interesting , Mythbusting The Smoke Ring;http://amazingribs.com/tips_and_tech...moke_ring.html