Smokers!!!!

[bassNspear]

I know there is alot of smokers on the market today, but i am looking into buying one, and was wondering what everyone has out there. What are some of the better ones, or i should say, what do most of you perfer?

[thirdeye]

Glad you started a separate thread here. There are so many types, it will be interesting what everyone cooks with.

For me, I have two Big Green Eggs which are a modern version of the ancient kamado style of cooker, only ceramic instead of clay.

They are odd looking at first but they are interesting because I can grill, barbecue, smoke or use them as a baking oven for things like pizza. There are several other brands, Primo for one. You could search for "ceramic cookers" because I'm sure there are more out there. The main reason I have a ceramic cooker is because, being in Wyoming, I like to cook all year round regardless of the outside temperature. Ceramic cookers let you do that. One load of charcoal can burn for 18 or 20 hours with no problem, so I can cook all night if needed.

I also have some upright drum cookers. They double as a barbecue and smoker. These were the cooker I mentioned in the prime rib thread with the 30" distance from the charcoal basket to the cooking grate.

Here is a picture of a brisket and some hocks in the BDS.

I also have some Big Chief electric smokers. I use these for cheese and fish.

[prov1900]

I've got a Big Chief electric. For the money, they work really well. I have smoked everything from Turkey/Ribs/Fish/Eggs/etc in mine. The green eggs are top notch, though.

[NEANGLER]

A lot depends on what you want to cook with(charcoal, elec., gas) IF you want elec. go with the Bradley, gas I would stay awayfrom completely - to hard to control heat. As for chracoal get one that has the firebox on the side of the unit, easier to control heat and a larger capacity for your wood/charcoal. The serious circuit guys all use wood/charcoal - better flavor and consistancy.

[fisherking01]

I generally use a barrel style like the BDS. Been doing it since grandpa's time. commonly fire with charcoal, smoke with oak, apple,... Smoking fish I fire and smoke with corncobs. Yes, corn cobs. No corn on them of course. They burn well and produce quick smoke, stronger than I like for long term smoking such as hams and bacon, but works well for the fish, as they absorb the smoke quickly. Do a lot of sunfish and such in the summer!

I also use my holland a lot, great for prime, loin,...

also have a charcoal, think its a brinkman, thats how much I use it!

Brent

[bassNspear]

i guess im looking for one that i can run LP with and smoke woodchips or sawdust.

[MNHuntress]

Bass,

I thought I would chime in on this one, from a women's perspective... I have two converted refrig smokers(from the 60's) that I make hundreds of pounds of venny sausage and fish in (trout and whitefish). They are fired by a two burner buffet burner. The upside is that I can control the buffet burner to get lower smoke temps and bring the meat up slowly and get a nice smokey flavor. The downside is that I can only smoke from about April to the end of October because in the winter I can't get it hot enough because of the cold.

Now my buddy has one of those LP types, you can buy them at Gander or Northern equipment. The upside for him is that he can control temps better in the winter than I can, as of course LP burns hotter. However, in the dead of summer when it's hot he has a hard time getting temps low enough. He can do about a 25 lb batch of venny sausage or about 12 pounds of sticks in it, not much fish.

If money and space were no object, I would have a green egg (heard great things about them), an LP smoker for winter, and the refrig for summer.

[WCS]

I use a Weber Smokey Mountain. It is a great charcoal smoker. I have been able to control temps very well. I have slow cooked pork picnic roasts at 225 for 16 hours and cooked turkeys at 350 in about 3 hours.

[fisherking01]

Mills fleet farm, as well as cabelas, sportmens warehouse, gander... all cary a variety of smokers. A friend just got a LP heated smoker from FF and likes it. It is about 2x2x4 feet outside dimensions (guessing) Cast iron burner (which is a must) cast iron water pan and cast smoking pan. His first try, he sat the cast smoking pan in the snow hot, not the best idea, it cracked immediately. Best bet for what you want would be look em over and go for the one that best fits your needs.

He has been smoking on days above 0 with no problem controling the heat. Brent

[bassNspear]

do you think a guy loses alot by just going to a LP and not anything else?

[Deitz Dittrich]

jason- I have an LP smoker.. I think the brand name is Smokehouse... It about 4 feet tall..maybe 2 feet wide?... It works great for what I use it for...I have done a turkey, ham, my fave--Pork Steaks, and jerky...

[Gissert]

I have a Bradley smoker, and have been very, very happy with it. I have made jerky, sausage, summer sausage, pepper sticks and smoked salmon in it. I have also done several chicken and beef roasts too. You can cold smoke, or hot smoke with it.

The neat thing about Bradley smokers, is you can just buy the smoke generator if you wish, and adapt it to the smoking vessel of your choice, ie a refridgerator or an ld dairy bulk tank. This would be great should you have some big stuff like whole bacons sides that you want to cold smoke.

The drawback to the Bradley is you have to use their wood bisquettes. For me, it is no big deal, and there are good deals to be had on hsolist for bisquettes. I like it that the bisquette feed is automatic, with a new one being advanced every 20 minutes. This keeps them from getting too hot, to the point of combustion which can make for some bad tasting smoke.

[BLACKJACK]

Interesting thread. I've had two smokers over the years, one electric and one charcoal, both about three foot tall with the domed lid. The electric one kept blowing circuit breakers so it got tossed. The charcoal one is ok but it seems like its hard to get hot enough. I've been thinking about making one out of wood, maybe 3'x3'x6 tall, something that has some big time capacity for sausage and such, fired by an LP burner on the bottom. Anybody have any luck with a home made smoker? Any plans? I've also been looking for someplace where I could get some large (2'x3') stainless racks, any ideas?

[bassNspear]

thanks dietz. I might have to go and check that one out.

[Mark Christianson]

I just bought the Masterbuilt from Cabelas.

Very similar to the Bradley, but you dont need to use the wood disks like you need with the Bradley.

I am very happy with it. Super easy to use.

Digital temp setting on top. Cant get any easier than that!

[Big Julie]

I saw a smoker once that had two sections... one large for the meat and a small one to generate the smoke and I'm sure keep the temp down on the meat.

Both sections are round; the main section is maybe 4 feet long and the small one a foot or so...

Anyone know the name/brand of this smoker?

Thanks,

Julie

[prov1900]

Can't remember the name brand, but they are sold at Menards and Lowes. They are charcoal smokers, i.e. not LP or electric.

[thirdeye]

Julie,

That is a standard design and commonly called an offset as the firebox is offset below the smoking chamber. (they can be round or square). There are some low end ones that are smaller and made with thinner materials and some high end models with 1/4" or 3/8" steel. Then there are ones that are custom made....

[fivebucks]

Blackjack,

I have a home made one out of wood. I scoured landfills to get a few old oven racks and I built it around that. It is about 2x2 1/2 and 5 ft tall. I use metal pan and coffee cans to put charcoal in and put the soaked wood chunks on that. I use a turkey fryer thermometer and I am able to keep a pretty constant temp around 150. I can get it hotter (up to 180) if I want to but I like the 150 temp for most smoking. I used eye hooks on all corners so I can easily take it apart. You could make a bigger one if you were able to find some commercial oven racks. Hopefully I will have some pout to smoke later this month after a LOW trip and can take some pics if you'd like.

[Phred52]

Hey Blackjack! (and anyone else that's interested) Do a Google for "Smokehouse 101". You may like the plans you see. Might be more 'extravagant' than you want, but I'm sure they can be slightly modified. It's the 2nd listing on the search results page. Phred52

[bassNspear]

that is a sweet bike. i like it alot

[fisherking01]

thirdeye, I can't seem to find that model at fleet farm, menards.... some people can come up with the neatest inventions!

My uncle built a large smokehouse (8x8) out of cedar, footings, block foundation, nice. Maiden attempt at smoking, got firebox going, temp controlled, went to the neighbors (brother a mile away) and returned to a pile of ashes! he never attempted another smokehouse!

[BLACKJACK]

FIVEBUCKS, oven racks!!! Thats a good idea!!! Theres an appliance recycling place in town, may have to pay them a visit. Like your idea on the eye hooks too, just take it apart if you're not using if for awhile.

Did you have to cut vent holes at the top for the smoke to 'flow' out?

[BLACKJACK]

Mark, have you had a chance to use your Masterbuilt yet?? How 'hands off' is it? As in how often do you have to check it/refire it/etc. Can you get it hot enough this time of year?

[Mark Christianson]

I love this Masterbuilt.

You dial up the temp and walk away.

I smoked a bunch of jerky last weekend and have zero complaints.

Pretty much set it and forget it. Although, I have a bad habit of checking the product a bit often, but since I am new to smoking, I am not sure when to expect what.

Loading it with wood is super easy. Its got a little tray you pull out the side, put in 1 cup of soaked chips and off you go. I only used 3 cups of wood chips for 6 lbs of jerky.