Anyone have a smoker?

[Greg]

I'm thinking about adding a smoker to our outdoor food cooking items... anyone have experience using them? We've looked at Sportsmans Warehouse, a local Grilling shop and of course Wally World. I don't care for a smoker/grill combo & I'm leaning towards an electric fired smoker.

I've got a salmon fillet in the freezer that I'm just itching to cook up... :bow:

 

[Brett]

http://rockymountainextreme.com/showthread.php?t=43617&highlight=smoker

Thought I'd seen a thread about this. Not much in it.....but I'm being helpful!

 

[Jeremy]

you should build your own. like this one.

http://homeimprovementforums.com/attachment.php?attachmentid=112&d=1139262129

 

[Brett]

Okay, someone explain to me what a smoker does. I am just not grasping this for some reason. Do you still have to cook your meat afterwards or what?

 

[notajeep]

no, its smoked, so no cooking required.

 

[muleskinner]

I have a couple, one is electric, and the other is a propane smoker that I made. I recommend the propane type. I used the burner from my Turkey fryer, made a chimney with a damper, and put it all in an old blanket warmer I picked up.
Some good reading here

I smoke some type of food every weekend. Brisket, pork shoulder, ribs, turkeys, chickens, sausage, corn, you name it. Neighbors come from blocks away

 

[Greg]

I have a couple, one is electric, and the other is a propane smoker that I made. I recommend the propane type. I used the burner from my Turkey fryer, made a chimney with a damper, and put it all in an old blanket warmer I picked up.
Some good reading here

I smoke some type of food every weekend. Brisket, pork shoulder, ribs, turkeys, chickens, sausage, corn, you name it. Neighbors come from blocks away

Damn good idea, we have the turkey fryer so that'd be easy. And the convenience is nice too. A couple guys I work with have been bring smoked turkey drums... they're amazing!

 

[Jeremy]

more info on the one i posted.....

propane, the burner from the oven was rerouted to the botom of the fridge. so it is thermostaticly controlled by the oven temp dial on the oven. pretty acurate too. he then loads a coffee can full of his favorite wood chips and sets it on the burner for flavor. i didnt think he needed one this big but it has come in handy. he cooked 60 lbs of pork shoulder for a family reunion. but it also works well on small loads. turkeys, chickens, hams, jerky, sausage etc....

he built removable/reorganizable shelfs for it. that works nice for different sized loads.

 

[muleskinner]

Damn good idea, we have the turkey fryer so that'd be easy. And the convenience is nice too. A couple guys I work with have been bring smoked turkey drums... they're amazing!

The Turkey is great! I brine mine first and its always awsome.
The best thing about the gas, is the recovery time when you open the door. (crank it up for a minute) With poultry you want to get the meat out of the danger zone as quick as possible (40*-140*)

 

[yellowbronco]

Okay, someone explain to me what a smoker does. I am just not grasping this for some reason.

Not really familiar with this kind of smoking, huh Brett.



:brett:

 

[Brett]

Not really familiar with this kind of smoking, huh Brett.



:brett:

That's a negative

 

[bobmed]

I have a smoker. I make her go out to the back porch to smoke

 

[TRNDRVR]

Greg,

My brother is BIG time into smoking. I mean he surfs grilling/smoking forums like we do 4x4 forums. He has one of these (link) and has also said good things about this one (link)

I personally have a little charcoal Brinkman and I don't really care for it.

HTH

Dan.

 

[Greg]

Well, a year & a half later and I finally got my smoker! Catherine got me a Electric Smokehouse Little Chief smoker for Christmas.

I made a brine tonight and have salmon and tuna chunks and a handful of scallops soaking overnight. I'm going to fire up the smoker for the first time tomorrow with Alderwood chips... I'm excited!!

Next I want to smoke some chicken & pork... then mabey some jerky!!!

 

[NoTrax]

Brine is edible?

 

[Greg]

Brine is edible?

Brine is a salt/sugar/water mix used to treat the meat before smoking. It helps the food retain moisture, you can also soak a turkey in a brine before deep-frying for the same results.

 

[Coreshot]

Well, a year & a half later and I finally got my smoker! Catherine got me a Electric Smokehouse Little Chief smoker for Christmas.

I made a brine tonight and have salmon and tuna chunks and a handful of scallops soaking overnight. I'm going to fire up the smoker for the first time tomorrow with Alderwood chips... I'm excited!!

Next I want to smoke some chicken & pork... then mabey some jerky!!!

post up some pics when it's done, I've been dying to start smoking. I think I'll end up with a gas unit so I can use it at the cabin.

 

[Greg]

post up some pics when it's done, I've been dying to start smoking. I think I'll end up with a gas unit so I can use it at the cabin.

Sure, now the pressure is on! This is a huge experiment, but I'll be glad to take some pics. If it's good as I hope, I'm sure you'll hear all about it.

 

[Meat_]

If left alone I would founder on smoked salmon....

 

[Cody]

My boss smokes turkey and other things he kills (he's a ridiculous hunter...google Randy Schoeck) and it's unbelievable. He brought in a couple chickens and turkeys and we just nibbled on them for a couple days.