Guests - If You want access to member only forums on HSO. You will gain access only when you sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Sign in to follow this  
Followers 0
NAMASafetyDirector

What Smoker??

9 posts in this topic

This may have been covered in other posts but here goes anyway. I'm thinking of getting the ol'man a smoker for Christmas so I am looking for advice on a decent brand and size. He would primarily be using it to smoke up some sausage, venison jerky, maybe some fish and likely some whole turkeys. Any advice on a good quality unit would be appreciated! Thanks..NAMA

Share this post


Link to post
Share on other sites

NAMA

I have a Brinkman charcoal and a gas smoker and they both have there place. When I make jerky I like the charcoal with hickory chips in tinfoil. I will start my charcoal in one of those round deals with newspaper and fill it half full just so the heat will stay down and in about 1 hour I will change racks and flip all the meat and smoke for one more hour. It is some tasty stuff. I also like to smoke turkey breast,porkbutt that way. I use my gas when I make sausage because I only want the smoke and no other flavor and I can be more precise on the temps.

Share this post


Link to post
Share on other sites

We have the Brinkman gas smoker and it is fabulous. It really is easy, just fill and leave alone, everything we have done has been great.

Share this post


Link to post
Share on other sites

I have a gas smoker(Smoke Hollow), got it at Gander Mtn a few years back.. Its worked great for me.. I use it all the time.

Share this post


Link to post
Share on other sites

Check out Weber Smoky Mountain, now in 2 sizes. I have one and it works great for pork butt and ribs. I don't think it works for cold smoking like ham or fish.

Share this post


Link to post
Share on other sites

I went the cheapo route and am mostly satisfied. Found an old Brinkmann charcoal variety at a garage sale for $5. Spent $35 at Cabelas for an electric coil converter kit, and the thing does darn well.

However, electric takes some experimentation and caution if the food will be too close to the element. Propane seems the way to go IMO with the flexibility you have in setting the temp.

Joel

Share this post


Link to post
Share on other sites

Well, he ended up with a Brinkman electric smoker! A freind of ours gave him one for doing some work for him so that kind of blew my Christmas gift thing out of the water! Oh well. He smoked some salmon up in it the other day but I never heard how it turned out,hope he likes it cuz I got a bunch of vension to make some jerky with !! grin

Share this post


Link to post
Share on other sites

I just got a cookshack smokette and it is awesome. I did a venison roast last night and it turned out geat. My wife thought it was beef and you could cut it with a fork. Nice and juice.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  
Followers 0